How chocolate is made
How chocolate is made :
Have you ever wondered how chocolate is made? Well my teammates and I have decided to inform you about the multiple step of producing chocolate.
As you all know, it is so easy to gain wait while eating chocolate, however the way chocolate is made is very long and complicated. Making chocolate begins with the bean pods of the Theobroma cacao tree.Theobroma cacao literally means “food of the Gods,” and this name reflects both the heavenly taste of chocolate and the reverence Mayan and Aztec cultures had for this divine food.
First, the pods are split open to reveal the cocoa beans instead, surrounded by the fruity pulp of the pod.
The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days.
Many high-quality chocolates undergo a long fermentation process, which can be tasted in the floral, fruity notes of the final product. After fermentation, the beans are spread in a single layer and left to dry completely, usually in direct sunlight
After the beans arrive at the manufacturing facility, they are roasted to bring out the most intense chocolate flavors and colors. The time and temperature of the roasting depends on the type of beans and their relative moisture level 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 nibs are ground to a thick, rich paste called chocolate liquor (a misleading term, since the product contains no alcohol). This liquor is the foundation for all chocolate products, and at last begins to resemble and smell like conventional chocolate
Conching is the final step in determining the ultimate flavor and texture of the chocolate. The conching machine, so-called because the original designs resembled seashells, kneads and massages the chocolate mixture for a period of time ranging from several hours to several days.
Finally, the
Have you ever wondered how chocolate is made? Well my teammates and I have decided to inform you about the multiple step of producing chocolate.
As you all know, it is so easy to gain wait while eating chocolate, however the way chocolate is made is very long and complicated. Making chocolate begins with the bean pods of the Theobroma cacao tree.Theobroma cacao literally means “food of the Gods,” and this name reflects both the heavenly taste of chocolate and the reverence Mayan and Aztec cultures had for this divine food.
First, the pods are split open to reveal the cocoa beans instead, surrounded by the fruity pulp of the pod.
The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days.
Many high-quality chocolates undergo a long fermentation process, which can be tasted in the floral, fruity notes of the final product. After fermentation, the beans are spread in a single layer and left to dry completely, usually in direct sunlight
After the beans arrive at the manufacturing facility, they are roasted to bring out the most intense chocolate flavors and colors. The time and temperature of the roasting depends on the type of beans and their relative moisture level 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 nibs are ground to a thick, rich paste called chocolate liquor (a misleading term, since the product contains no alcohol). This liquor is the foundation for all chocolate products, and at last begins to resemble and smell like conventional chocolate
Conching is the final step in determining the ultimate flavor and texture of the chocolate. The conching machine, so-called because the original designs resembled seashells, kneads and massages the chocolate mixture for a period of time ranging from several hours to several days.
Finally, the