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Chocolate: by Naresh Gautam S

The manufacturing process of chocolate involves several steps: (1) cocoa beans are harvested from pods and fermented to develop flavor, (2) the beans are dried, roasted, and winnowed to remove shells, (3) the nibs are ground into cocoa liquor and blended with other ingredients like sugar, milk, and cocoa butter, (4) the chocolate is molded into shapes and (5) packaged for distribution.

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099 VINESH ECE
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38 views12 pages

Chocolate: by Naresh Gautam S

The manufacturing process of chocolate involves several steps: (1) cocoa beans are harvested from pods and fermented to develop flavor, (2) the beans are dried, roasted, and winnowed to remove shells, (3) the nibs are ground into cocoa liquor and blended with other ingredients like sugar, milk, and cocoa butter, (4) the chocolate is molded into shapes and (5) packaged for distribution.

Uploaded by

099 VINESH ECE
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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CHOCOLATE

By Naresh Gautam S
MANUFACTURING PROCESS OF
CHOCOLATE
Plucking and
Fermenting the Drying the
opening the
cocoa seeds seeds
pods

Roasting and
Blending Grinding
Winnowing

Molding Packaging Chocolate


Plucking and Opening the pods
◦ Cocoa beans grow in pods that sprout off of the
trunk and branches of cocoa trees.
◦ The pods start out green and turn orange when
they're ripe.
◦ When the pods are ripe, harvesters travel through
the cocoa orchards with machetes and hack the
pods gently off of the trees.
◦ After the cocoa pods are collected into baskets
,the pods are taken to a processing house.
◦ Here they are split open and the cocoa beans are
removed.
Fermenting the cocoa seeds
◦ Now the beans undergo the fermentation
processing.
◦ They are either placed in large, shallow, heated
trays or covered with large banana leaves.
◦ If the climate is right, they may be simply
heated by the sun.
◦ Workers come along periodically and stir them
up so that all of the beans come out equally
fermented.
◦ During fermentation is when the beans turn
brown. This process may take five or eight days.
Drying the cocoa seeds
◦ After fermentation, the cocoa seeds must be
dried before they can be scooped into sacks
and shipped to chocolate manufacturers.
◦ Farmers simply spread the fermented seeds
on trays and leave them in the sun to dry.
◦ The drying process usually takes about a week
and results in seeds that are about half of their
original weight.
Roasting and Winnowing the cocoa
◦ The first thing that chocolate manufacturers do
with cocoa beans is roast them. This develops the
colour and flavour of the beans into what our
modern palates expect from fine chocolate.
◦ The outer shell of the beans is removed, and the
inner cocoa bean meat is broken into small pieces
called "cocoa nibs."
◦ The roasting process makes the shells of the
cocoa brittle, and cocoa nibs pass through a
series of sieves, which strain and sort the nibs
according to size in a process called
"winnowing"
Grinding the cocoa nibs
◦ Grinding is the process by which cocoa nibs are
ground into " cocoa liquor", which is also known as
unsweetened chocolate or cocoa mass.
◦ The grinding process generates heat and the dry
granular consistency of the cocoa nib is then turned
into a liquid as the high amount of fat contained in the
nib melts.
◦ The cocoa liquor is mixed with cocoa butter 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.
Blending cocoa liquor
◦ After the mixing process, the blend is further
refined to bring the particle size of the added
milk and sugar down to the desired fineness.

◦ The Cocoa powder or 'mass' is blended back


with the butter and liquor in varying quantities
to make different types of chocolate or
couverture.
Molding Chocolate
◦ After blending is
complete, molding is
the final procedure
for chocolate
processing.
◦ This step allows
cocoa liquor to cool
and harden into
different shapes
depending on the
mold
Packaging Process
◦ Finally the chocolate is
packaged and distributed
around the world.
CHOCOLATE

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