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Introduction
Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favorite flavor in North America and Europe (Swift, 1998). Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products (Allen, 1994).

On 16 March 2011, we had guided by Dr. Lau Wei Hong to have a visit to the Beryl s chocolate factory which is located in Serdang. In the field visit, we had learnt about the knowledge and the information about the manufacturing process of chocolate. We had known that Beryl sit s all about delivering the best chocolates in Malaysia. Beryl s Chocolate today offers more than 100 varieties of chocolate to suit every customer mood and desire.

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Bar Chocolate Coconut delight bar chocolate Hazelnut bar chocolate Fruit & Nuts bar chocolate Almond bar chocolate Assorted bar chocolate 4 in 1 Fruit & Nuts bar chocolate 2 . Panned Chocolate Almond Milk Chocolate Almond bittersweet chocolate Aggio almond mlk chocolate Assorted Milk Chocolate Almond white chocolate Assorted Milk Chocolate Yoghurt raisin white chocolate Chocolate 4 in 1 Almond Milk Chocolate ii.0 List of Beryl s Chocolate Products i.2.

iii. Mini Chocolate Black bitter chocolate Strawberry white chocolate Assortito Chocolate Mint & Bitter Chocolate Black & White Chocolate Dark Chocolate 80% Cacao Dark Chocolate With Wafer Strawberry White Chocolate With Wafer Blueberry White Chocolate With Wafer Mini Chocolate 4 in 1 Treasure Coin Milk Chocolate Coin Dark Chocolate 54% Cacao 3 . Camior Bar Chocolate Milk Prailines chocolate Almond milk chocolate Hazelnut milk chocolate Bittersweet chocolate Assorted chocolate 3 in 1 Mini Carrior assorted chocolate Light no sugar added Bittersweet chocolate Light no sugar added hazelnut chocolate Light no sugar added almond milk chocolate iv.

Blueberry Fruits Fiesta Chocolate .v.Rockmelon 4 . Ghana Chocolate Strawberry White Chocolate Ghana Hazelnut Milk Chocolate Borneo Almond Milk Chocolate 85g Bar Chocolate 3 in 1 . Fruit Fiesta Fruits Fiesta Chocolate .White Ecuador Mass Dark Chocolate 72% Cacao vi.Mango Fruits Fiesta Chocolate .Green Apple Fruits Fiesta Chocolate .

Tiramisu Tiramisu Almond White Chocolate Tiramisu Almond Chocolate Tiramisu Almond Milk Chocolate Tiramisu Milk Chocolate 5 .vii.

www. 6 .ilovechocolate. All credits remain with their respective owners although the information has been modified.com.au.3.0 Percentage of Energy in Milk and Milk-free Chocolate The Percentage of Energy from Protein. and other online resources.com. Fat and Carbohydrate in Milk and Milk-Free Chocolate % Energy Contribution Types Protein Plain Chocolate Milk Chocolate White Chocolate 4% 7% 5% Fat 57% 52% 51% Carbohydrate 39% 41% 43% Sources: Multiple sources were used in developing this including www.sallys-place.

the more delicate the taste. sugar and part of the cocoa butter are mixed in specified proportions. This stage is very important for the production of chocolate: the finer the crushing. both in the chocolate liquor and the sugar. an extremely valuable and expensive product.0 Chocolate Manufacturing Process 1) Ingredient of chocolate Cocoa mass. But in various cheap substitutes cocoa-butter is almost invariably absent. The gaps between the final rollers are so small that the chocolate components are ground into a thick fluid mass which is then run off.4. sugar and milk powder are the main ingredient of the chocolate. This step reduces the particle size to of the cocoa mass to 25 to 30 microns. This especially concerns the contents of cocoa-butter. 3) Refining The goal of refining is to make the thick chocolate crumb into a silky chocolate. 2) Mixing Cocoa mass. cocoa butter. After mixing the mass is ground. 7 . It travels through a series of five heavy steel refining rollers set at different intervals and different speeds.

nuts. the well-known melt in the mouth effect. the centers are placed on a moving wire mesh belt which takes them to a coating machine. and the cocoa solids are rounded off. Molding is the simples: solid shapes like bars and hearts are poured into molds. candied violets. The consistency of the chocolate becomes more homogeneous. nuts et al) can be hand-dipped by artisan chocolatiers and further ornamented with fruit pieces. In larger operations. the superfluous moisture and the residual tannins are evaporated from the chocolate mass. creme. 8 . natural flavoring agent (vanilla) for a subtler and more delicate aroma. croquant. 4) Conching After mixing and grinding the chocolate mass is subjected to conching: intensive mixing at high temperature. the more rolling. and the taste gentler. as a result. The enrobing process (photo below) is the oldest method for producing chocolates: pre-shaped chocolates centers (caramel. 6) Packaging The chocolate is then send for packaging which can maintain the storage period and easily send to customer. After processing the chocolate mass. Conching is a very long (up to 24 hours) process and. A shower of chocolate falls down to cover the centers in chocolate. more voluptuous mouthfeel. the rest of the components are added according to the recipe: cocoa butter and lecithin for mass attenuation and optimized moulding. nougat. extra cocoa butter is added to the chocolate liquor for a smoother. The smoother the chocolate desired. as shown at the right. layerand-cutting and molding. 5) Moulding There are different methods for producing chocolates: enrobing. There are different types of chocolate package that the manufacturer provided for customer choices. marzipan.In some cases. cocoa butter transfer designs or other flourishes on top. hollow figure.

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