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How Chocolate is Made - Coggle Diagram

- - - - How to harvest and fermentation
        
        Harvest
        
        Cacao pods are still harvested by hand because mature pods pods must be located and cut from the tree.
        
        The cacao beans are carefully extracted from the pods, which are embedded in a moist, fibrous, white pulp.
        
        The beans and pulp are quickly scooped out and heaped in a pile on mats or banana leaves, then covered or placed in a bin or box with a lid.
        
        Fermentation
        
        Fermentation occurs when the yeasts in the air and the heat generated by the pile or box transform the pulp surrounding the cocoa bean into alcohol.
        
        During this procedure, the beans are gently stirred to introduce oxygen, which converts the alcohol to lactic and acetic acid.
        
        The high heat created during the fermenting process kills cocoa bean germination.
        
        The beans plump up as they absorb moisture from their surroundings.
        
        When the beas are destroyed by the high temperatures produced during the fermentation process, the process begins.
        
        The fermentation of cacao beans can take up to eight days.
        
        According to the National Cacao Council, better fermentation results in superior flavour and requires less roasting time to bring out that flavour.
        
        Cacaofermentation is the name given to this procedure.
      - Cacao trees
        
        Cacao trees produce buds all year in subtropical areas like Central America, or they can be tied to the rain cycle like they are in Africa.
        
        Changes in climate conditions can cause fluctuations in the growth cycle and harvest.
    - - The drying process differs depending on the climate or size of the cocoa plantation.
      - Cocoa beans can be dried out in the sun on trays or mats where the climate permits, or dry in sheds and then sorted and bagged.
      - The bags are then delivered to chocolate manufacturers.
  - - - After the manufacturer accepts the beans, they are thoroughly cleaned to remove any foreign debris from the container.
      - It is then placed in the roaster for 10 to 15 minutes before being eaten.
      - The cocoa beans used in chocolate go through a very rigorous testing process before they can be made into chocolate bars and sold to the public.
    - - Cocoa nibs are a type of cocoa bean that is cracked and fanned.
      - The beans are now known as cocoa nibs, which means they're not crushed or roasted.
      - The shells can be recycled and used to make mulch and other non-edible goods. Depending on the cacao species, the nibs contain roughly 53% cocoa butter.
    - - The first grind of the beans is usually done in a milling or grinding machine such as a melangeur.
      - For the second refining process, most chocolate manufacturers use a roll refiner or ball mill
      - The rolling process itself creates heat that melts and distributes the cocoa butter.
      - The method for blending certain ingredients with chocolate liquor is what gives the chocolate its distinct flavour and texture.
    - - This technique enhances the flavour of the chocolate by removing some of its inherent bitterness and resulting in a smooth, melt-in-your-mouth chocolate.
      - The conch machine has rollers or paddles that knead the chocolate constantly for hours or days, depending on the flavour and texture required by the maker.
    - - The finished product may be re-produced for sale in retail stores and restaurants.
      - Chocolate is the final stage of the chocolate-making process before it is tempered and molded into bulk bars, wafers, or other goods.