After the critical refining and conching processes are completed, the liquid chocolate is either sent to storage tanks for delivery in liquid form or is passed on to the tempering and moulding process lines to produce chocolate or chocolate inclusions and decorations.

Tempering: Tempering is a carefully controlled process whereby the chocolate is subjected to a heating, cooling and reheating process. This reduces the size of the cocoa butter crystals and gives the chocolate a uniform sheen and crisp bite.

Moulding & Shaping: The chocolate is now ready for depositing according to the client’s applications. At Altınmarka we supply chocolate in the shape of 2.5 and 5 kg block, coin, stick and different sizes of drop, chunk and splinter.