Chocolate production

Anniina Teittinen - 2006

 The production
Harvesting the cocoa beans
Fermenting
Roasting
Blending
Conching
Tempering
Moulding
Storing
 Harvesting
Harvesting the cacao pods
Separating the beans
 Fermenting
Pouring into baskets
Fermentation
- biochemical changes
- determines the smell, taste and quality
Drying the beans
Bagging for transport
 Roasting
cleaning, inspecting and sorting the beans
at the factory
Roasted in special equipment
at a temperature of 130150
the shells are removed and the cocoa
beans are crushed into cocoa nibs
cocoa-nibs are ground (75 microns)
cocoa liquor
 Blending
Cocoa liquor, sugar, cocoa butter
= plain dark chocolate
+ milk or milk powder and vanilla
= milk chocolate
- cocoa liquor
= white chocolate
 Conching
intensive mixing at high temperature
A conche (container filled with metal
beads) acts as grinder, also heavy rollers
can be used
more homogeneous consistency
the length of the process determines the final
smoothness and quality of the chocolate
 Tempering
long and complex process
chocolate mass must be cooled
specific heat treatment
the problem: cocoa-butter is a polymorphic fat
crystallizes and congeals
takes different consistencies
the purpose:
to assure that only the best form is present
the uniform sheen and crisp bite
best appearance and mouth feel
most stable crystals so the texture and appearance will not
degrade over time
 Moulding
pouring into heated moulds
adding extras, if wanted (like nuts)
the chocolate solidifies
packed
 Storing
ideal temperature between 15 and 19
relative humidity of less than 50 %
stored away from other foods
can absorbs different aromas
Repetition