What is involved in the chocolate process?

The chocolate process is complex and time consuming, starting with hand -harvesting cocoa beans and continuing to form chocolate into the shape. Between these two phases, the process of making chocolate grinding, fermentation, drying and roasting beans to form a liquid paste. This paste passes through a separate cocoa butter that is mixed with other ingredients than refined and alleviated. The last step in the chocolate process is formation and packaging.

The cocoa pods are hand torn twice a year to protect the fragile clusters of the bark and flowers from damage. Workers usually use a long blade to remove mature pods from the tree. The machetes are then used to open the pods before removing seeds and pulp.

fermentation is an important step in the process of making chocolate to support its distinctive taste. In some areas, the seeds are covered with banana leaves and left in the sun. As The Sun warms the pulp surrounding seeds, enzymes produce a chokOloda taste. Dark brown seeds then pass through the drying process to evaporate any excess moisture.

Some farmers use the sun to dry the product while others use commercial dryers. During this procedure, the seeds reduce the seeds to about half of their original size. They are wrapped in a bag for bags and supplied to the buyers for inspection. If the seeds seem satisfactorily, they are sent to factories for the next steps in the chocolate process.

The seeds are sorted and cleaned to remove any remaining pulp before roasting in great furnaces. The heat releases the aroma and taste. The heating process could take 30 and two hours, depending on the type of seeds and where they were grown.

Furthermore, roast seeds must be exposed before crushing before crushing. When the seeds are grounded, they produce the liquid of the past is called liqueur. Liqueurs are compressed by a machine on a departmentCocoa butter, oily substances that form the main ingredient in white, dark or milk chocolate. The remaining paste is grounded for creating cocoa powder.

sugar and milk are added to the liqueur, along with more cocoa butter to maintain freshness and prevent chocolate melting. This mixture breaks down by large rollers before crossing. This means that the vapts paste crushes all rough particles such as sugar grains. This step in the chocolate production process ensures a smooth, creamy texture and can take up to six days.

Tempering also takes time. The chocolate is repeatedly heated and cooled to make it shiny and allow it to melt in the mouth. Some factories, such as ice cream manufacturers, buy chocolate in this condition. Finally, the tempered chocolate is poured into molds of different shapes and sizes.