Everybody loves chocolate which is world’s sourest candy…It is not all know where it came from. You can learn the fascinating story of cacao’s harvest, transportation, and transformation to discover the wonder of chocolate science, art, and flavor.
How to make chocolate — Step by step:
1. Cacao Cultivation
The cacao tree (Theobroma cocoa) is the first ingredient in chocolate. It grows between 20 and 25 degrees north and south of theEquator. It thrives on hot temperatures, rain, and shade.
The pods are approximately 5-12 inches in length and bear oval fruits. Each pod is home to 30-50 seeds. These seeds are what the world calls cacao (or cocoa beans).
What is the? Difference between cacao and cocoa??
Cacao pods become ripe when they turn vibrant yellow/orange. The ripening pods hang from the trunk and the largest branches, on small stems. They are usually harvested twice a year, but they can also be harvested continuously.
After the pods have been cut off, they are opened and the seeds removed. Each seed is approximately the same size as an olive. The beans (or seeds) grow in five columns, surrounded by white pulp or pith.
This pulp was known as baba in Latin America. It was used to ferment cacao wines as far back as 3,000 years ago.
The baba is left on the beans to develop flavor. The cream-colored beans will turn purplish when exposed to light.
They can then be fermented using one of two methods: in Africa, the beans are piled on the ground in heaps; in Latin America, the system of cascading containers is preferred.
Both methods require beans to be covered with banana leaves. After 2-9 days, the beans will begin to turn a color and develop some flavors that you might recognize as “chocolate”.
4. Drying and Shipping
Fermented beans should be dried carefully. For consistent drying, they are laid on bamboo mats or wooden boards for 7-14 days.
After drying, the beans can be sorted, packed in sacks, bundled, and checked for quality. The beans are then shipped to be traded on the international markets.
In the case of direct trading (for craft, bean to bar chocolates), the beans can be exported directly to the chocolate maker.
5. Making Cocoa Mass
Once the beans are received by the processor, they can be mixed with other origins or estates to achieve desired characteristics (or kept apart as “single source chocolate”).
To develop flavor, beans are first cleaned and then roasted at low temperatures. Winnowing is a method that separates the shells from the nibs (the “meat”) of the bean.
Cocoa mass, also known as nibs, is made by finely grinding them into cocoa powder. cocoa liquor, which is stable at room temperature, is made from nibs. This paste can be placed under extreme pressure to produce two products. Cocoa powder cocoa butter
6.You can also combine cocoa mass with more cocoa butter or sweetener to create chocolate. Mix, grind, and then knead all the ingredients to form a paste.
The ingredients are determined by the ingredient. Type of chocolate being made. Dark chocolate only cocoa butter, cocoa mass, and sugar are required. The addition of milk powder can make it even buttermilk chocolate.
White chocolate is made from cocoa butter, sugar, milk powder, but no cocoa mass/liquor. It does not contain cocoa mass so it is not considered true chocolate.
7. Conching is the careful process of rolling and heating the mixture. A conch is large agitator that stirs the mixture and smooths it under heat.
This is an important step to ensure consistent, delicious, and pure products. Gourmet chocolate is here that the final flavor and aroma are created.
For fluidity, you can add cocoa butter and soy lecithin. The chocolate is then refined until it is smooth.
8. Tempering & Moulding
Now the chocolate is ready for final processing. It must be first placed into blocks or drops before it can be delivered to a chocolatier.
This requires “tempering”, where chocolate is slowly heated to the desired temperature. Tempering chocolate this is something that any home-based baker or chocolatier can do.
The cocoa butter is at its most stable state during tempering. This gives well-tempered chocolate its smoothness, shiny surface, and “snap” character.
9. Creativity that never ends:
However, “finished” chocolate does not always remain in its original form. . .
This versatile and delicious food is used by bakers, chocolatiers, chefs, and pastry professionals all over the globe. There are many ways to prepare it, from simple to complex.
Cooking with chocolate is fun for everyone — not just the pros. We hope you enjoy looking around.RecipesTake a look at a portion of our website and make sure to try one of our suggested dishes.
You can also buy the dark chocolate from foodnflavors.com