How chocolate is made

          Most people in the world love chocolate for its taste and benefits that can outsmart or decrease our stress. That is why many countries produce it massively. Before consume the chocolate that has been packed in various flavors, it is better for us to know how it is made. Chocolate manufacturing can be categorized into three steps.

          Some important actions should be done before manufacturing the chocolate. After harvested the cacao, we have to open the split pods and take the cocoa beans that covered by the fruity pulp. We must ferment the beans and the pulp after cutting them from the pods. We can ferment them in baskets for two to eight days. Spreading in a single layer and drying them are the last actions.

          Manufacturing is an essential process that have to be done next. It starts by roasted the beans to take out the intense chocolate flavors and colors. However, the type of the beans will affect the time and temperatures. You have to displace them to a winnower so it will take off the shells and the “nibs”- the essence of the cocoa bean that’s full os cocoa solids and cocoa butter. Furthermore, we need liquor as the basis for all chocolate which we can get by grinding the nibs. The liquor is squeezed then to remove the cocoa butter and it will leaves a powdery disc called “cocoa presscake”. Crush the presscake will cause common cocoa powder. Next, in this case, the chocolate process will depend on the recipe and formulation of the manufacturer. There will be a low quality and higher quality chocolate with different mixture. They will be carried out to a series of rollers in order to smooth out the texture.

          The last step is determining process of flavors and texture. It also known as conching. The conching machine will kneads and massages the chocolate mixture for a period of time. It can be for several hours or several days. The texture and the flavor will depend on the speed, temperature, and the length of the conching process. Tempering the chocolate in large machines should be done in order to produce the shiny and smooth bars. Pouring the chocolate into molds and wrapping it become the final step. It is ready to transmit to consumers who really want to taste the pleasure of chocolate, then.