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Chocolate production

Chocolate production. Anniina Teittinen - 2006. The production. Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing. Harvesting. Harvesting the cacao pods Separating the beans. Fermenting. Pouring into baskets Fermentation

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Chocolate production

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  1. Chocolate production Anniina Teittinen - 2006

  2. The production • Harvesting the cocoa beans • Fermenting • Roasting • Blending • Conching • Tempering • Moulding • Storing

  3. Harvesting • Harvesting the cacao pods • Separating the beans

  4. Fermenting • Pouring into baskets • Fermentation - biochemical changes - determines the smell, taste and quality • Drying the beans • Bagging for transport

  5. Roasting • cleaning, inspecting and sorting the beans at the factory • Roasted in special equipment at a temperature of 130−150 °С • the shells are removed and the cocoa beans are crushed into cocoa nibs • cocoa-nibs are ground (75 microns) • cocoa liquor

  6. Blending • Cocoa liquor, sugar, cocoa butter = plain dark chocolate + milk or milk powder and vanilla = milk chocolate - cocoa liquor = white chocolate

  7. Conching • intensive mixing at high temperature • A conche (container filled with metal beads) acts as grinder, also heavy rollers can be used • more homogeneous consistency • the length of the process determines the final smoothness and quality of the chocolate

  8. Tempering • long and complex process • chocolate mass must be cooled • specific heat treatment • the problem: cocoa-butter is a polymorphic fat • crystallizes and congeals • takes different consistencies • the purpose: • to assure that only the best form is present • the uniform sheen and crisp bite • best appearance and mouth feel • most stable crystals so the texture and appearance will not degrade over time

  9. Moulding • pouring into heated moulds • adding extras, if wanted (like nuts) • the chocolate solidifies • packed

  10. Storing • ideal temperature between 15 and 19 • relative humidity of less than 50 % • stored away from other foods • can absorbs different aromas

  11. Repetition

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