Scharffen Berger Chocolate Factory Picture Tour

After roasting, the beans are transferred to a “winnower” that removes the shells of the beans and leaves the “nibs”—the essence of the cocoa bean that’s full of cocoa solids and cocoa butter. The beans are first cracked open, then vibrated and set over a series of screens that have progressively smaller openings, so the larger pieces of shell and debris are removed, while the nibs are collected for the next step in the process.