Home > News > Other News > From the sack to the chocolate bar
Company News
Other News

The black babies discovered in the World South Africa

Recently, this photo below was surprised by some foreign media. All the media says we are not racist, but the baby is too dark! It is likely that most...

Lion Antelope stage on the road of life and death World War 1 m from the visitors

On July 10, 2015, South Africa Kruger National Park, United Kingdom amateur photographer Carolyn Dunford captures a breathtaking sight, Lions and ante...

YOQ 1500L Chocolate Conche

Technical Parameters Model 1500 L chocolate conch machine Maximum capacity (L) 1500 Gr...

QYJ Series Chocolate Conche Machine

Chocolate conche is used in fine grinding of chocolate mass, it is the main equipment in chocolate production line. The outside material is carbon ste...

Pierre Marcolini - LV in chocolate

If you have not tried the strong taste of the 100% black chocolate you don't claim to be a professional chocolate lover. Because only really felt bitt...
Contact Us
Tel:+ 86-512-68327477   
Fax:+ 86-512-66517477   
Email: server01@aemost.com
Tel: +86 18260139499
Office address:  No.317 Mudong road, Mudu Town, Wuzhong District, Suzhou, China Contact Now


From the sack to the chocolate bar

http://www.monbana.com/en/choc 2019-01-14 17:34:18

From the sack to the chocolate bar

Commercial cocoa is first roasted for 20 to 35 minutes at 110 to 140 degrees. This process develops the chocolate aroma and reduces the water content to around 2%.

The aroma of fine cocoa is made up of 3 'layers':

1. The base aroma, already present in the fresh seed (e.g. the floral note in Nacional cocoa from Ecuador);
2. The fermented aroma, caused by products produced during microbial fermentation (as with cheese). It is thought that the 'Caribbean' aroma with notes of dry fruit is a result of fermentation.
3. The thermal aroma, clearly chocolate, which is produced during the roasting process.

After the roasting stage, the beans are cracked to create 'nibs', which is the part of the bean separated from the shell and germ. The nibs are then ground and melted to create the cocoa mass (or liquor).

This mass can then be used in two ways:

1. Mass from ordinary cocoa will be pressed in hydraulic machines to separate it from the cocoa butter, a yellow liquid which melts at 34 degrees. This butter will simply be filtered and deodorised. Cocoa butter's main use is for making chocolate, which is done by adding it to the chocolate paste. Sugar and milk powder may also be added to make white chocolate. Due to its melting point, cocoa butter can also be used in cosmetic or medicinal products, but it is increasingly being replaced by cheaper synthetic materials. The mass which remains in the press after the butter has been extracted is called the 'presscake' and still contains 10% to 20% of fats. It is pulverised to create cocoa power, which is used in the breakfast, spread, tasting and chocolate dessert industries.

2. The cocoa mass from the more aromatic beans is first mixed with sugar, then with milk to make milk chocolate. The mixture is then refined to create very fine chocolate particles (20 microns), which in turn create an agreeable texture in the mouth. Conching is a complex process which smooths out the rough edges remaining after the refining process by kneading the mixture for a long time at a high temperature (60 to 80 degrees) to create a soft paste.

After the conching process, cocoa butter is added depending on the chocolate texture required. The chocolate must contain between 31 and 35% of fats to ensure that all the particles are coated in an unbroken fatty film: the chocolate is an emulsion. Next, the tempering process begins to crystallise the chocolate into a ß shape, the finest and most stable: this is done by reheating and cooling it around the 34° melting point. Lastly, the paste is poured into moulds and cooled to create the chocolate. Chocolate with '70% cocoa' contains 30% of sugar and 70% of the mass mixture plus cocoa butter (not including additives such as lecithin or vanilla which make up less than 1%). Each chocolatier's mass to butter ratio is highly confidential!