The grinding of the fine flavour cocoa is a processing step up to the fine flavoured chocolate. Before the fine flavour cocoa is ground, it is roasted. In special beater and ball mills, the roasted cocoa nibs are crushed further and further and their cell structure is split. Cocoa butter emerges, which is liquefied by grinding and becomes a mass - with a fineness of less than 30µm. Unwanted odours evaporate, while the characteristics of fine flavour cocoa continue to develop and become clearly visible. This wonderfully aromatic smelling cocoa mass can now be fed into perfectly tempered tanks.