How is chocolate produced?

chocolate is a general term used to describe a series of foods made of cocoa beans. It is used especially to describe sweet confectionery made of cocoa with the addition of sugar. There are many different ways to prepare it, some of the thousands of years. It is assumed that the use of Maya chocolate dates back to more than 2,500 years and is also known to use it ritually and for pleasure. This chocolate was consumed as a bitter drink, sometimes with the addition of hot peppers and was an important item in the whole new world.

cocoa beans grow on the cocoa tree and the first step in the production of chocolate reaps these beans. Beans are then open, pulp is discarded and the peels are discarded or used for other purposes. A mixture of pulp and seeds is then left to ferment, usually in wooden boxes in the ground, for five to ten days. Once the fermentation was handed over to a sufficient taste, the BENS is dried either by determination in the hot sun or using a special furnace. After they are cleanedY twigs, dust and other contaminants are ready for wrapping and sending.

The cleaned beans are then baked to make the flavors even stronger and somewhat reduce acidity. They are then cracked and blown by the fan to remove the shell from the bean meat. These chocolate spikes are crushed either by hand, using large stones or by machine and heat generated by pounding of liquefies. This liquid is then poured into a mold where it solidifies into the blocks of dark, unsweetened chocolate.

At this point, chocolate may have sugar, cocoa butter, vanilla and other ingredients to give it something closer to what we consider sweet chocolate. Cocoa butter, a greasy part of the spikes, which is often separated during grinding, is used to give it a smooth texture and is a key component in milk chocolate and in many sweet dark chocolates. Cocoa liqueur can be omitted from the final product,As with white chocolate, so the taste is only passed on by greasy cocoa butter.

As soon as it mixes, chocolate can be subjected to further mixing in a process known as conching . Conching includes fine grinding with many small metal beads, decomposing sugar crystals and particle chocolate into smaller and smaller pieces to remove any roughness and leave the smallest and richest feeling. The better the product, in general, the longer it has been released and the smoother the final feeling in the mouth.

In the end, the chocolate must be alleviated to ensure that the crystals that are formed when reinforced are uniform. Tempeling involves dissolving already crystallized chocolate to liquid, gradually adding pieces and mixing inwards will not dissolve. Once properly alleviated, it can be formed and left to solidify when it is ready to pack and consume.