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From the food of the gods to the sweetness of the lovers 3

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on:2017-09-28
Cocoa bean
The main ingredient of chocolate is the cacao bean, the seed of the cacao tree, an evergreen tree. Cocoa is shaped like melon and weighs between 250 grams and 500 grams. Open cocoa, which generally has 20 - 50 about 2 cm long cocoa beans. Unlike our impressions, the cocoa beans are white and have no scent, and there is white gum outside. However, after 3 to 9 days of full fermentation, the cocoa beans became dark brown and began to distribute the chocolate we knew. After washing and airing, the cocoa beans can be packed and transported.

There are four main varieties of cocoa beans.
Cleo Lo (Criollo) is a native species. It has a strong aroma, a bitter taste and a weak acidity. It is the aristocrat of cocoa beans. But because of the virus, planting difficulties, only a small amount of cultivation in Central America, about 5% of the world's total output, the main supply of high-grade varieties of chocolate. YOQ CHOCOLATE MACHINERY provide automatic chocolate ball mill refiner.
Flastro (forastero) is a native species, a faint fragrance, astringent, bitter, sour and strong commodity. Native to the Amazon region, it is largely cultivated in West Africa, Southeast Asia and elsewhere, accounting for about 80% of its total output.

Trinidad Dario (Trinitario) is a hybrid, which is easy to grow, the quality between the two. Produced in central and South America, the total output is about 10-15%. YOQ CHOCOLATE MACHINERY the most poupular small chocolate making machine manufacturer.

Nasnu (Nacional) is an improved variety of forastero. It has a unique flavor of spices and flowers, and is of high quality. Only a small amount of cultivation in Ecuador, accounting for about 1% of the total output.

Just as high tea will indicate a variety of tea, high-grade chocolate will also indicate the variety of cocoa beans.

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