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From Cacao Bliss To The Store - How Chocolate Is Made

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Maria M
From Cacao Bliss To The Store - How Chocolate Is Made

Central American and African coffee producers - the main cocoa producers - cut coffee beans all year round. Although machines for the production of legumes were developed rapidly, farmers around the world still use their hands to harvest.

The reason for this is that mature pods prepared for harvest must be identified separately and immature pods or pods or stem buds are cut from the tree without any damage. Every piece of chocolate we encounter in delicate fields - isn’t that amazing?

After harvesting, the pods are carefully divided to remove the Cacao Bliss beans covered with the flesh. They are placed on boxes or banana leaves and covered. Fermentation takes place when the flesh surrounding the cocoa is converted into alcohol by the yeast in the air and heated with a can or lint. Cracks in the box allow the alcohol to evaporate, leaving only the beans.

How do you not grow beans during this whole process? Germination stops due to the high temperature caused by the stack of fermentation tablets. Bitter cocoa beans, in addition to adding heat and moisture, also begin to change the aroma of celestial chocolate. Once the fermentation process is complete, the term cocoa beans becomes more appropriate.

Before sending grain to chocolate manufacturers around the world, they have to go through a drying process. Some methods include drying trays or carpets under the sun. When the weather does not cooperate, cocoa beans can also be dried in a pre-filled pen. When the moisture reaches 6-7%, the grain can be sorted and packaged. Cocoa is classified by size and quality. The beans are then delivered to producers around the world.

Of course, it is easy to tell how beans are grown, but M&MS is not actually produced. Each treatment has its own secret recipe. Each recipe starts with good quality chocolate. Some producers also choose to grow their own legumes to control their quality. Beans are tested extensively for size, mold and insect material.

Then the beans come on the list for 10 - 35 minutes. During roasting, the shell beans begin to separate from the kernel and are removed by passing through the toothed cone. These beans are now called cocoa feathers. It is then transformed into a chocolate drink, Golden Superfood Bliss which is then evaluated by the company's connoisseurs for its taste and aroma (it doesn't make sense for me to do this work if I have added it). This liquid is placed under a roller screen, which reduces the cocoa mass and distributes the cocoa butter evenly. This process gives the chocolate a smooth and silky texture.

Additives such as sugar, milk or mint are added according to the manufacturer's secret recipe. Hardening is the last step in the chocolate process. This means exposing chocolate to different temperatures depending on its end product.

I am sure you never know that this type of operation must take place every day so that we can enjoy the resulting bar of chocolate. From cocoa producers to candy store vendors, people are involved in making this great dessert.

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