Chocolate Liquor's Destiny

Eating chocolate is created when chocolate liquor goes through a prerefiner made of a series of heavy rollers set one atop another. The mixture is finely ground down to s specific particle count measured in microns, generally between 15 and 20 microns. The human tongue can detect particle matter at 24 microns. Therefore. a lower micron count yields a smoother chocolate with better mouth-feel.