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Hot chocolate (Gathering ingredients (Chocolate Melts (Raw cocoa bean is…
Hot chocolate
Gathering ingredients
Vanilla Essence
Plant essences are made from separating parts of a plant, in this case, the vanilla bean pod and seed are being set apart.
Typically, the plant parts are put in a still, sometimes with water or alcohol, boiled at increasing temperatures and the fumes condensed and collected.
In the case of vanilla, the main noticeable flavor component is vanillin, which can also be produced artificially.
Milk
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The cold raw milk passes through either a clarifier or a separator, which spins the milk through a series of conical disks inside an enclosure. A clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk.
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Brown sugar
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The cane is cleaned by flooding the carrier with warm water (in the case of sparse rock and trash clutter)
The sugar juice is then pumped into air-tight pans where it’s boiled under vacuum to evaporate the water off, so that raw sugar crystals form.
The cane is then taken to a shredder where it is chopped and shredded up into little teeny bits. Then a big pair of rollers feed the cane bits through a series of special roller mills
Chocolate Melts
Raw cocoa bean is imported, and collected
cocoa beans go through a machine that removes dried cocoa pulp, pieces of pod and other unwanted materials
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A giant winnowing machine that between serrated cones so the beans are cracked open better being crushed.
The nibs, that are about 53 % cocoa butter, pass through between large grinding stones creating a cocoa paste.
chocolate liquor is pumped into hydraulic presses, and when the pressure is applied, 80% cocoa butter is removed.
Milk chocolate is made by adding milk, sugar, cocoa butter.
Conches [the paddles of the early machines resembled conch shells] are equipped with heavy rollers that plow back and forth through the chocolate paste, anywhere from a few hours to several days.
A necessary step, conches are always filled with the largest amounts of chocolate for efficiency, the molding machines can only accept small amounts of chocolate paste at one time, in order to shape it into bars, chocolates and other products.
Cocoa powder
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The cocoa nibs under go alkalisation, usually with potassium carbonate, to develop the flavour and colour.
To bring out the chocolate flavour and colour, the beans are roasted. The temperature, time and degree of moisture involved in roasting depend on the type of beans used and the sort of chocolate or product required from the process.
The nibs are then milled to create cocoa liquor. The temperature and degree of milling amount according to the type of nib used for the product required.
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The next process,develops flavor and texture. By conching it gets kneaded making it smooth. The speed, duration and temperature of the kneading affect the flavor. An alternative to conching is an emulsifying process using a machine that works like an egg beater.
The processing now takes two different directions. The cocoa butter is used in the manufacture of chocolate. The cocoa presscake is broken into small pieces to form kibbled presscake, which is then pulverised to form cocoa powder.
Marshmallows
sugar and corn syrup in water and boiling it until it dissolves. Egg whites and/or gelatin is mixed with the sugar mix. Then the ingredients are heated in a large cook kettle
The mixture is then beaten into be a foam like consistence, at this stage flouring can be added in to the mix
After the pillows are formed, they are sent through a cooling drum, where excess starch is removed. They also are cooled enough to be packaged
The heated mixture then changed over to a heated exchange. Then air is pumped into the mixture, then the mixture is cooled and then passed through a filter.
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