All About the Process of Making in a Factory

Are you a food lover? Then, what type of food is your favourite? If your answer is sweet, chocolate should be on your priority list. Only a few people don't like chocolate's sweet taste, irrespective of different age groups.

Now the question is how chocolate is made in a factory. The process is lengthy, but after processing, the food we eat is mouth-watering. If you are interested in knowing the chocolate processing, this article will surely help you.

1st Step

The journey to deliciousness begins with the farmers' extensive harvesting of cocoa pods. Different milk chocolate manufacturers use cocoa as their primary ingredient. When the beans are taken out of the pods, they are covered in a delicious, white pulp that has undergone fermentation and is allowed to dry.

2nd Step

The beans are roasted in enormous rotary cylinders to emphasise the distinct aroma of chocolate. Roasting occurs at 250 degrees Fahrenheit or more and can last anywhere from 30 minutes to two hours, depending on the type of beans used and the intended outcome. The moisture content of the beans decreases as they are repeatedly turned over, and they take on a rich brown hue and emit the distinct aroma of chocolate. Proper roasting is the secret to superb flavour, even if all the stages are crucial.

3rd Step

the beans must be cracked. The shell is tough, barely tastes of chocolate, and it can still be contaminated with farm-related bacteria. The beans can be placed in a winnowing machine after being cracked open since the shells are so thin. The lighter shell of the beans is blown off to the side due to air being forced under them by the winnower. Now, you will get 'nibs', the broken parts of the beans and the shells as "husks.

4th Step

About 50% of the weight of the beans is made up of cocoa butter, which can be made from a portion of the liquor. This technique requires one to two hours in the lab and nearly 65 tonnes of force. The residual by-product, "press cake," can be processed further to create a cocoa powder. Freshly pressed butter represents the taste components of the original beans, in contrast to the deodorised cocoa butter that most cooks are accustomed to using.

5th Step

Couching, a process frequently combined with refining, involves adding air to the chocolate to remove moisture and part of the excess acids produced during fermentation.

The process of refining adds sugar and any additional components; the most basic form of chocolate is cacao + sugar.

6th Step

After refinement, chocolate is edible right from the machine. Chocolate must be "tempered" to maintain its smooth, shining surface by being heated, cooled, and then gently reheated. The process of tempering forces the fatty acids in cocoa butter into form V, giving chocolate its glossy surface, robust snap, and softer mouthfeel. Chocolate must be tempered unless baked with or diluted with a less expensive oil that coats the cocoa and sugar solids more easily.

Once tempered, chocolate can be shaped into bars, used to coat candy bars, produce bonbons, or even moulded into various beautiful objects. After that, the manufacturers supply them to different distributors.

Conclusion

If there is a kid in your house and you want to give him a chocolate box, you can also teach him about the process of making chocolate.