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How Chocolate is Made - Coggle Diagram
How Chocolate is Made
Cocoa harvesting still uses the traditional method by using hands because it can identify quality and mature cocoa pods. This method is also to avoid damaging trees that have flower buds and immature fruit.
The cocoa pods are opened carefully to remove the contents. in it there are embedded in a moist, fibrous white pulps. Then the cocoa beans are quickly removed and flattened on banana leaves or placed in a barrel or container that can be closed.
As for the fermentation process, it occurs because the pulp around the cocoa beans turns into alcohol. Alcohol occurs because there is yeast and heat in the enclosed air. then the alcohol is transformed into lactic acid and acetic acid.
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- Testing, Cleaning, and Roasting
Next, the cocoa bean test was performed after being powdered without sugar. This test is to identify the taste & aroma.
Once the test is completed & accepted. The cocoa beans go through a cleaning process then the cocoa beans are put in the toaster for 10 to 35 minutes.
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Next, sampling and testing procedures are performed in a chocolate manufacturing plant.
After the fermentation process cocoa beans have a moisture content. But for storage, cocoa beans need to be dried first.
The drying process is different as it depends on the weather and the size of the farm. drying of cocoa beans is done in the sun. In the warehouse can also dry cocoa beans if there is a good ventilation system. drying using wood fire is not recommended.
After the drying process, cocoa beans in a state of moisture percentage of six to seven can already be stacked packed and stored. Then, the cocoa beans are sent to the chocolate producer.
- Cracking (or Fanning) and Grinding
In the process of roasting, the skin of the cocoa beans will be separated from the cocoa beans because at once it goes through the first process, which is cracking and fanning.
Next, the cocoa beans mixed with the quill will go through a fanning process. Its lightweight skin is easy to separate.
Next, chocolate manufacturers use a roll refiner or ball mill to further refine the particle size of the cocoa mass.
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Conching is a process that develops the taste of chocolate and reduces the bitter taste. Then, produce chocolate that is smooth, quality and delicious to eat.
This conch machine is for kneading chocolate for several hours or days depending on the taste and texture requirements by the manufacturer.
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