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Transcript of Chocolates
How Chocolate Is Made In Factory! Step 1: Roasting Step 2: Winnowing getting rid of shells Step 3: Milling making cocoa liquor Step 5: The Beginnings
of Chocolate Step 4: Pressing cocoa powder
& cocoa butter Step 6: Refining smoothing
it all out Step 7: Conching kneading for
good flavor After cleaning cacao beans, they go to roasting.
By roasting it, for a short time at high heat, it
produces a strong chocolate flavor and eliminates
any subtle, floral notes. After roasting, the beans go into a winnowing
machine which removes shells or husks. when
they are removed, they are called nibs. The nibs are then ground into a thick liquid
called chocolate liquor which essentially
is cocoa solids suspended into cocoa butter. Now the processing goes in different directions.
Some batches of chocolate liquor are pressed to
extract the cocoa butter, which leaves a solid
mass behind into cocoa powder. The remains of cocoa butter is used later. -To make Dark chocolate, chocolate liquor, sugar, and other minor ingredients such as vanilla are mixed together and kneaded until well blended.
-To make milk chocolate, milk and sugar are mixed together and well blended with chocolate liquor. After mixing, both milk and dark chocolate go through a series of heavy rollers which press the ingredients until the mixture is refined to a dry flake. Cocoa butter and a small amount of emulsifying agents are added to the flake and then mixed to make a smooth paste ready for "conching." Conching develops flavor by putting the
chocolate through a kneading process. The
conches, a machine, have heavy rollers that
plow back and forth through the chocolate
mass anywhere from a few hours to up to
7days. The History Of Chocolate --> 500AD= Begin consumption of chocolate.
--> Late 1500s= Discovery of chocolate by Columbus and his fellow explorers.
--> 1585= First shipment of cacao seeds to Europe.
--> 17th century= Chocolate becomes among nobility in London.
--> 1828= Creation of powdered chocolate.
--> 1894= First eating chocolate being produced.
--> 21st century= Everyone adores chocolate. What is Chocolate? Chocolate is a food preparation in the form of a paste or solid block made from roasted and ground cacao seeds, typically sweetened. What's the difference between Dark, Milk, & White chocolate? The different types of chocolate Bibliography http://Ezinearticles.com/?The-Difference-Between-Dark-Milk-and-White-Chocolate&id=3780418
www.petalia.com.au/Templates/storytemplate_process.cfm?specie=small_pets&story_no=1390 Step 8: Tempering temperature for a perfect product The mixture, after conching, is then passed through heat, tempered, cooling and reheating process. Tempering makes the chocolates solid in a way that keeps it glossy. The point of making it glossy is so that it would break with a nice snap and melt smoothly in your mouth. Step 9: Moulding we're getting closer The mixture is poured into moulds and cooled in a cooling chamber. Step 10: Finally something we can eat When it's cooled, the chocolate is packaged for distribution and is ready to eat. All you will need to know about Chocolate!! By: Fatima Ahmed
7F Haley White Milk & Dark chocolate Unsweetened chocolate Bittersweet chocolate Gianduja(gi-yan-doo-yah)
chocolate Semisweet chocolate Sweet/Dark chocolate Couverture chocolate