| How is chocolate made you are wondering?
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| | removed it is then refined for future
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| Chocolate is derived from a cocoa bean
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| | use, such as use in the cosmetic
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| removed from the pod of the cocoa tree.
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| | industry. Once the cocoa solids have been
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| Cocoa trees are found growing in
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| | extracted and ground into a coarse fine
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| equatorial zones in the South America
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| | powder it is then mixed together with
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| region. Once the Cocoa beans have been
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| | other ingredients to become the chocolate
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| harvested they are then placed into large
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| | candy we enjoy today.To produce the
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| shallow pans to be heated. This is also
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| | bitter sweet dark chocolate the powder is
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| known as the fermentation process. In
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| | mixed with cocoa butter and some sugar.
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| some regions where the climate is warm
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| | Milk chocolate is made by mixing the
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| the beans may be fermented by the sun.
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| | powder with a minimum amount of cocoa
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| Throughout this fermentation workers stir
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| | butter, sugar and milk. White chocolate
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| them often to ensure that all the cocoa
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| | is produced by combining all the
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| beans have been equally fermented.One of
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| | ingredients and by adding real vanilla
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| the first things that industrial
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| | flavoring as an emulsifier.Once all the
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| chocolate manufacturers do is dry roast
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| | ingredients are combined they are all
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| the beans. The process of dry roasting
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| | stirred together under heat to make a
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| helps develop the flavor into what we
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| | molten chocolate. The mixture is then
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| enjoy when eating it. The cocoa nibs,
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| | placed into larger vats where it will be
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| otherwise known as beans are comprised of
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| | conched. The conching process is done by
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| two very important ingredients: cocoa
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| | large smooth granite rollers that keep
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| solids and cocoa butter. The cocoa butter
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| | the chocolate mixture stirred and
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| is basically a fat while the cocoa solids
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| | continue to grind the powder into
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| are predominantly coarse cocoa powder.
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| | relatively small pieces. To make the
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| The seperation of the two ingredients is
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| | smooth velvety texture, the mixture is
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| very crucial in producing a smooth, high
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| | conched by very small granite rollers.
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| quality chocolate candy.The process of
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| | The conching process takes several days
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| removing the cocoa butter from the cocoa
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| | at a time.After all these steps have been
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| solids is to convert the nibs into a non
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| | completed the chocolate is then poured
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| alcoholic liquid called liquor. Once this
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| | into molds where it is then allowed to
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| is done the liquor is then sent into high
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| | cool and then removed and placed in a
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| pressure to press and squeeze the butter
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| | wrapper. Then the famous candy treat is
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| from the solids. What remains is a cake
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| | ready to be dispersed to enjoy.
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| of solid cocoa. After the butter is
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