Chocolate Making Process

Chocolate is made from cacao beans. What we often know as cocoa is actually cacao. Cacao beans are extracted from the pods of cacao trees. The official name of this tree is Theobroma which means ‘food for gods’. Native to central and South America, people of these regions are using the fruits of Theobroma trees since the time of ancient civilization. Ancient cultures like Aztecs and Mayans were known to have made chocolate drinks using cacao beans. Historical developments in these cultures and subsequent conquest of Europeans invaders brought cacao beans to Europe and that’s how we know the present day delicious bars of chocolate.

The process of making mouth-watering chocolates begins with extraction of cacao beans from tree pods. Harvested twice a year, each pod contains almost 30-40 seeds which are opened carefully. Wooden or earthen pits are then used to store these seeds. Initially, these beans are sticky with the pulp and they are left in the pits to ferment. It can take from two days to seven days depending upon the quality of the seeds. The next step is of leaving these seeds in the sun to dry up for a week. This leads to emergence of a strong ‘chocolate’ flavour in the seeds. Thereafter, the seeds are carefully packed and sent to chocolate manufacturing units.

The first stage in the manufacturing plants is of roasting. Either of the two methods of, roasting the beans for a short time at high heat or roasting the beans for a long time at low heat can be adopted at the factory for flavour development. The first method is used for developing strong flavour whereas the later one is for delicate flavour. The next step in the chocolate making process is of winnowing in which outer husks or shells of beans are removed. Now, the beans are called nibs that are put into a mixture of cacao solids suspended in cocoa butter known as chocolate liquor.

The next step is chocolate making is of pressing. In this process cocoa powder and cocoa butter are extracted from the chocolate liquor. Remember, despite its name chocolate liquor contains no alcohol. Now, the actual chocolates are made. Usually, two types of chocolates, dark and milk are created in this stage. To make the dark chocolates, chocolate liquor, sugar and other minor ingredients such as vanilla are mixed together whereas to make milk chocolates, milk is added into the same combination. To have the desired flavours, the combination of ingredients is thoroughly stirred.

Refining performs the task of smoothing out the mixture until it is refined to a dry flake. Chocolates are further put through a kneading process known as conching. This can go on from 2 days to 7 days. In tempering, mixture is passed through a heating, cooling and reheating process. Moulding is the last step where the mixture is poured into the moulds and cooled in a cooling chamber and now you are all set to relish your delectable chocolates.