What process involves grinding cocoa nibs into a thick paste?

The process of grinding cocoa nibs into a thick paste is known as cocoa liquefaction. When cocoa nibs, which are crushed fermented cocoa beans, are ground, the mechanical action causes the solid cocoa particles to release cocoa butter, resulting in a thick, viscous mass known as chocolate liquor. This step is crucial in chocolate production, as it is the precursor to various chocolate products.

Cocoa pressing involves separating cocoa solids from cocoa butter after the liquefaction process, while cocoa storing refers to the proper preservation of cocoa beans or products. Cocoa molding is the final step where the chocolate liquid is poured into molds to create various chocolate shapes. Thus, understanding the liquefaction process is vital in the chocolate-making journey.