HOW CHOCOLATES ARE MADE??

 The World Of Chocolates

                                                                       

Hello everyone! Today,  Krudant is welcoming you. Well, do you all know that how does chocolate reach to our chocolate stores? Do you know how are the bitter cocoa beans transformed to sweet, delicious, mouthwatering and tempting chocolates? No, let me tell.

Cocoa pods which are mostly found in the evergreen forests, are harvested manually in the forest itself. They are plucked, the best pods are kept & the bad ones are discarded. After that they are shipped to the factories for further processing.

Step 1) Plucking and opening

Cocoa pods grow on trees and explode when ripe. They are as big as a football. When ripe, they turn orange from green. After plucking the pods are opened manually. Now a question might arise in you mind that why are they opened manually? This is so as machines might spoil the beans in the pods, so they are opened manually.

Step 2) Fermentation

After plucking and opening, the beans undergo a process - fermentation in which they either placed on large trays or covered with banana leaves. Right climate ferments the beans. The workers regularly stir the beans up and down so that all the beans get fermented. This process gives the beans their rich, dark brown colour. This process takes 5-8 days, approximately.

Step 3) Drying

After fermentation, the beans are placed in Sun to dry. This process takes about 1 week. This reduces the beans to about half their original weight. 

Step 4) Roasting and Winnowing Cocoa

Firstly, the cocoa beans are roasted by the manufacturers. This roasting is a plays a significant part in developing the flavor and colour required to fulfill the expectations of our modern palates. After this, the outer covering of the beans is discarded and the inner beans are broken down to substances that are termed as cocoa nibs.

Afterwards, the cocoa nibs are sieved through a number of sieves, which sorts them according to their sizes.

Step 5) Grinding

In grinding, cocoa nibs are ground to cocoa liquor or unsweetened chocolate or cocoa mass. This process generates heat, causing the nibs to melt to liquor. After this, the liquor is mixed with cocoa butter (a part of the beans) and sugar.In the case of milk chocolate, fresh, sweetened condensed or roller-dry low-heat powdered whole milk is added, depending on the individual manufacturer's formula and manufacturing methods. 

Step 6) Blending Cocoa Liquor and Molding The Chocolate

 In this process the cocoa liquor is refined to bring the particle size of the added milk and sugar down to the desired fineness. The cocoa powder is blended with butter in various quantities to make types of chocolates. After blending, the final process of molding takes place. During this process, the liquor is poured in molds and allowed to cool, by which it takes the shape of it's mold.

Well, after writing so much about chocolates, my mouth has started watering, so I need to grab a chocolate. So that's all for today, stay tuned to "The AllRounder Site". Don't forget to share and do leave your comments in the Comment Section below.

Thank You!!