POEX: Chocolate » Production of chocolate

PRODUCTION OF CHOCOLATE

Dried cocoa beans are transported to chocolate factories where the chocolate is produced. Firstly, they have to be thoroughly cleaned and all foreign parts have to be removed (stones, soil, peaces of wood etc).

Roasting

Assorted beans are roasted at a temperature of 80° – 130°C for 30 minutes to two hours. Roasting is a key part of the process that helps to develop the colour and taste.

Removing shells

The roasting process makes the shell of the cocoa brittle. Brittle shells are then let to crack and blown away from heavier cocoa mixture. This mixture contains cocoa butter, starch and protein.

Grinding

Grinding is the process by which cocoa nibs are ground into "cocoa liquor" through the heat and pressure that is generated in the grinding process. The “cocoa liquor” is then mixed with cocoa butter, sugar and other ingredients depending on the manufacturer’s formula.

Blending cocoa liquor

The blending process dramatically improves the taste of the chocolate. The "Cocoa mass" is blended and further refined for several days; additional flavours are also added such as vanilla, cloves and cinnamon to achieve desired fineness.

Tempering

Chocolate is heated to right temperature in tempering machines. The temperature has to be closely watched in order to maintain a high quality. If the chocolate is not tempered properly it can result in chocolate losing its nice shiny effect and becoming mat and sticky.

Production of final product

Chocolate bars, the cocoa liquor is cooled down and hardened into different shapes depending on the meld and is ready for packaging.

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