Chocolate ‘s been around for several years. This was used by the Native American civilizations as a refreshment but soon, this was progressed into chocolate bars which we all eat today. But what does it decide to try make chocolate? Listed below are few what to give you the idea.
First, chocolate is produced from cocoa beans that from the Theobroma cacao tree. In English, this term means “food for the Gods” due to its heavenly taste that the Aztec and Mayan civilizations have enjoyed for years.
These degrees are harvested mainly from the Ghana and the Ivory Coast with some getting their supplies from other countries in South Africa and South America.
The reason why chocolate is abundant is basically because the pods from these trees are produced all year long. You can find three types that each have their very own distinctive flavor namely Forastero, Criollo and Trinitario.
Of the three, probably the most abundant one of them is Forastero. Criollo on one other hand is extremely rare while Trinitario is just a hybrid of the two.
Harvesting the pods is generally done by hand with machetes. The farmers need certainly to split open the pods to get to the cocoa beans. Afterwards, they scrape the pulp and beans from the pods and left to ferment in baskets from 2 to 8 days.
Fermentation is very important because without it, the beans inside would be too bitter to enjoy. After this technique, the contents are spread in a single layer to dry usually under direct sunlight before this is packed and shipped to the buyer.
So you understand what farmers do, it’s time to explain what the manufacturers do. After the beans reach the factory, this is roasted and then transferred to a winnower. This machine removes the shell of the bean and leaves the “nibs” which is what is used to making chocolate. This is then grounded and converted into an abundant thick paste now called chocolate liquor.
The liquor then undergoes one more process to eliminate the cocoa butter that has a finish product known as “cocoa presscake” or cocoa powder and here, manufacturers decide what kind of chocolate to make.
If the presscake is of low quality, this will have to be blended with other ingredients like vegetable fats, sugar and artificial flavoring. If what they have is of good quality, then this can added again to chocolate liquor and other ingredients like milk, sugar and vanilla before this is transferred to a conching machine.
The conching is regarded as the final part of screening the chocolate to be able to get its ultimate flavor and texture. The speed, temperature and period of this technique has a great deal to do with the taste of the chocolate. Also, this helps remove any acidic tones. Chocolate Moulding Line
This is then tempered right into a large machine which pours the chocolate to the mold. Once it’s frozen, the bars are then packed and willing to be shipped off to the consumer.
LST is just a professional supplier of middle&high-end chocolate machines with experience significantly more than 15 years and exporting to over than 35 countries, We’re professional chocolate related machines whole solution provider.
Now that you know what it will take to create chocolate, you can begin to appreciate that which you buy when you visit the supermarket and buy some of these as a snack. A few of these are cheap while others are costly and it all boils down seriously to what kind of cocoa tree was used to help make the finished product.