Grind the nibs

Once the cocoa nibs are separated from the husk, it's time to get the grinder out. It's important to warm it up before adding the nibs, then to add them slowly. At first the nibs just turn into a paste, but very soon after shows a very glossy liquid : the chocolate mass or chocolate liquor. The grinder's friction releases the fat content from the cocoa nibs, which we call cocoa butter. I leave this one to grind as long as needed to get a very smooth result. At this stage our chocolate is very powerful, still quite bitter and acidic from the fermentation, and the smell that comes out of the grinding is very strong too.