"From theobroma tree to chocolate bar" by BP
Theobroma cacao is also known as cacao tree
Have you seen a cacao bean or a cacao pod?
From the cacao farms that can feel like enchanted forests,
to the manufacturing plant,
each step impacts the final quality of the chocolate.
Chocolate
manufacture requires six steps:
- First comes fermentation and drying.
- Next, the seeds, communally called beans, are roasted.
- Cracking and winnowing follow roasting.
- After this, the nibs must be refined.
- The raw cocoa liquor is then "conched," a lengthy process which drives off the rest of the acidic flavoring compounds.
- Last comes tempering the Chocolate.
Most people have only experienced the end result, like a chocolate bar or a cup of hot cocoa.
The manufacturing of chocolate is a precise and scientific process.
Chocolate
is ranked as one of the most favorite flavors in North America and Europe.
How
Bean to Bar Chocolate is Made, By Cocoa Runners, July 2nd, 2013
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