We all agree that chocolate is wonderful, but how many people are genuinely aware of the labor-intensive process involved in producing chocolate? To learn more about how chocolate is made, continue reading.
1. Farming
We must begin at the origins if we want to understand chocolate. I’m referring to the cacao tree’s roots. Africa, Central America, and South America are all home to cacao trees. These tropical plants need rain, heat, and shade to survive.
2. Reaping
The cacao pods must reach maturity, in order to harvest cocoa beans. A harvester will break open a pod after collecting it to reveal the cocoa beans. In contrast to what you may anticipate, cocoa beans are really cream in color. The brown hue does not appear right away.
3. Fermentation
The entire chocolate taste begins to emerge during this phase. Beans can be fermented by piling them high on the ground or by putting them in trays or crates. This aids in keeping the heat generated during fermentation within. Soon, the gorgeous brown hue that is associated with cocoa starts to show.
4. Aeration
The cocoa beans must go through the drying process following the fermentation phase. To allow the scorching sun to dry the beans, they are spread out on boards or mats. About one to two weeks are needed for the drying process. To ensure that the beans are dried uniformly, cocoa beans must be manually rotated or spun. The dried cocoa beans are then packed and sent to facilities that make chocolate.
5. Manufacturing
The cocoa beans are roasted at the factory or processing facility. The taste of the cocoa is fully developed during the roasting process. While flavour is important, roasting also eliminates microorganisms and lowers moisture. This unsweetened cocoa is blended with other components including sugar, milk powder, and cocoa butter. Depending on the type of chocolate being created, different ingredients are needed.
6. Conching
Conching is a vital phase in the production of chocolate. The chocolate mixture is heated, combined, ground, kneaded, aerated, and smoothed using a conche, a large machine. The chocolate undergoes a procedure known as conching in which it is smoothed out. The smoother the chocolate, the longer the conching.
7. Tempering
One of the last phases in the production of chocolate is tempering. The chocolate is gradually heated and cooled throughout the tempering process. Chocolate is stabilized through this lengthy process, giving it the renowned, stunningly smooth, glossy texture.
8. Molding
An accurate way to temper chocolate allows it to be put into molds. This is the last step in the production of chocolate. It is possible to pour the chocolate into molds of different sizes and shapes. The chocolate may be packed and sent anywhere in the globe after it has cooled.
9. Ingenuity
Although the technical “chocolate-making process” is complete, once bakers, chefs, chocolatiers, etc., get their hands on the packaged chocolate, it will often change forms as they unleash their creativity. These tasty new forms could include chocolate truffles, gourmet cookies, chocolate-shaped bunnies, etc.
source: https://www.chocolateshippedcookies.com/never-take-chocolate-for-granted-again/
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