The process of making Chocolate

The process of making Chocolate

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The processing of cocoa beans into fine chocolate requires expertise, passion and craftsmanship. This begins in the tropical rain forest and ends in the chocolate factory where passionate chocolate makers with loving attention turn them into creations like glossy dark chocolate panels, mild melting milk chocolates, or masterpieces in the form of chocolates and other delicacies.

Harvest and Fermentation

Chocolate begins with the harvest of the cacao pods which is still made by hand. After collecting these fruits, these pulpy seeds ferment. Fermentation occurs when the pulp surrounding the cacao bean is converted into alcohol by the yeasts present in the air and the heat. During this time, the seeds darken and begin to develop their rich cocoa favor. After 6-8 days of fermentation, the seeds have become cocoa beans.

Drying and storage

Later, cocoa beans, as they are now called after fermentation, must be dried. This process varies, depending on the climate or size of the plantation. Cocoa beans can be dried out in the sun on trays or mats. Then, it will be graded, weighted and packed to be shipped to different manufacturing plants.

Cleaning, Roasting and Cracking

Once delivered the cocoa beans at the manufacturing plant, they are cleaned and sorted. Later, cocoa beans are roasted to 400-500° F., where the flavor and aroma of chocolate is released. Roasting also makes the shells dry and brittle, so cocoa beans can be broken up to release the nib. The nib is the inside part of the cracked bean.

Grinding and refinement

Afterwards, the nibs are ground to make chocolate liquid which contains a lot of cocoa butter; but to make cocoa powder, the cocoa butter must be squeezed out in giant presses. The solid cake left overs are ground into cocoa powder, which is used in hot chocolate, chocolate syrup and other baking and cooking products. The other chocolate liquid left is mixed with milk and sugar which adds the sweet taste and smooth texture. These blended flavors produce a brown powder called, chocolate crumb. While the refining machine with heavy rollers grinds the chocolate crumb into a super fine powder, additional cocoa butter is added into the crumb, just enough to increase it to a rich cream mixture called chocolate paste, which is further refined in the conching process.

Conching

Conching is the final step in determining the ultimate flavor and texture of the chocolate. The conch machine has paddles that continuously knead the chocolate paste, depending on the flavor and texture desired by the manufacturer. This process releases the deep chocolate flavor and creates the smooth feel in your mouth.

Tempering and Forming Chocolate

Soon after, the chocolate is deposited into vibrating molds which removes air bubbles and evenly distributes the chocolate in its way to be cooled. This is the way you can give it any shape you want. Just like this castle below!