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Chocolate Making Flow Chart

The document outlines the process of making chocolate from harvesting cacao pods to the final product. Key steps include fermenting and drying the beans, roasting them to develop flavor, winnowing and grinding the beans into a semi-plastic chocolate liquor, pressing some of the liquor to extract cocoa butter, and conching to evenly distribute fat throughout the chocolate.

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Lewis Friend
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1K views1 page

Chocolate Making Flow Chart

The document outlines the process of making chocolate from harvesting cacao pods to the final product. Key steps include fermenting and drying the beans, roasting them to develop flavor, winnowing and grinding the beans into a semi-plastic chocolate liquor, pressing some of the liquor to extract cocoa butter, and conching to evenly distribute fat throughout the chocolate.

Uploaded by

Lewis Friend
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Chocolate Making Flow Chart

Pressing
In order to make chocolate a
portion of the cocoa liquor is
sent to be pressed for cocoa
butter to be added later to make
chocolate.

Harvesting and fermentation Drying and Roasting


Cacao pods are harvested by After fermentation the beans are then dried
hand and split open which preferably by the sun for 5-14 days but can be done Winnowing and grinding
exposes both the beans and the by machine although this may introduce negative Once the the beans are dried they’re cracked open
pulp. These will then be flavors to the beans. After the beans are dry they are exposing the interior of the bean called the nib and
fermented the fermentation will then roasted for 30 min to 2 hours. Roasting kills then through a process called winnowing which
kill the bean and allow the pathogens, removes moisture, develops flavor and separates the nibs from the shell. At this point the the
chocolate flavor and color to coloring. nibs can be dutched if desired but whether or not
develop in the later stages of they are ground and due to the high fat content these
production. ground nibs form a semi plastic which is called
chocolate liquor.
Conching
Conching is essentially a mixing process that
allows the fat to be evenly distributed throughout
the chocolate drastically improving its quality. He
cocoa butter and other compounds are added to
the liquor in order to obtain a finished product but
other processes may occur afterward such as
tempering.

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