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- Harvesting
- Fermenting
- Roasting
- Processing
- Blending
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Chocolate begins with Theobroma Cacaotree. Pods from this tree are harvested for the making of chocolate only once fully ripened. Unripened pods yield beans with low cocoa butter content and low sugar content. The natural sugars in cocoa beans fuel the fermentation process, which is responsible for much of the classic cocoa flavor. Once harvested, ...
Raw cocoa beans have a bitter and undesirable flavor. Fermentation transforms this bitterness making it into the more complex precursor to the classic cocoa flavor we are familiar with. Fermentation is achieved with natural yeast and bacteria that are present in the cocoa beans. The beans are simply left out in the heat and moisture to ferment for ...
After fermentation and drying, the beans are thoroughly cleaned and removed of any sticks, stones, or other debris. Cocoa beans are typically roasted using the dry roast method, which employs constant stirring to ensure even heating. Dry roasting does not require the addition of extra oils or fats, which allows the flavor to stay pure. This is the ...
After roasting, the hull is removed from the bean and the inner nib is extracted. The nibs are then ground into a fine powder, which contains cocoa solids and cocoa butter. The cocoa butter usually liquifies from the frictional heat while grinding the nibs. This liquefied form of pulverized cocoa nibsis referred to as cocoa liquor. Cocoa liquor is ...
Cocoa liquor, baking chocolate, cocoa powder, and cocoa butter can be blended with various ingredients to create an endless number of cocoa products. To produce the chocolate candieswhich we are all familiar with, cocoa liquor is combined with extra cocoa butter (for smoothness and mouthfeel), sugar, milk, and sometimes vanilla, emulsifiers, or sta...
Learn the steps involved in the cocoa making process, from harvesting to blending. Discover the ingredients, methods, and products of chocolate making, as well as the history and culture of cocoa.
Learn how cocoa beans are fermented, roasted, ground, conched and tempered to make chocolate on an industrial scale. See drawings and infographics of the steps and ingredients used in commercial chocolate production.
Apr 10, 2021 · The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days. This step is crucial, as the fermentation process mellows the flavor of the beans and imparts the fruity undertones of the pulp. Without fermentation, the beans would be too astringent and bitter to enjoy. Many high-quality chocolates undergo a ...
1. Harvesting. Chocolate is made using cacao beans which come from the Theobroma cacao tree. This tree is grown by cacao farmers in tropical climates throughout the world. Flowers can develop throughout the year, and the tree has the unusual trait of having both flowers and fruit on the tree at the same time.
