5 Questions
What is the first step in making chocolate?
Fermenting the beans under banana leaves
What is the purpose of roasting cocoa beans in chocolate making?
To kill bacteria and develop flavor
Which part of the cocoa bean is used to extract cocoa butter?
Cocoa nibs
What do chocolate factories do after fermenting and drying the cocoa beans?
Roast the beans and remove cocoa nibs
In the chocolate making process, what is done during the tempering process?
Heating and cooling the chocolate blend
Study Notes
- Cocoa beans used to make chocolate grow on trees as seeds, inside pods called cherelles.
- Cherelles have sticky white pulp and contain 20-60 seeds, each about an inch long.
- First step in chocolate making is fermenting the beans by covering with banana leaves and shallow boxes for 3-9 days.
- Beans transform into dark brown color during fermentation, then dried in sun for several days to weeks.
- Dried beans shipped to chocolate factories, roasted to kill bacteria and develop flavor, then cracked open to remove cocoa nibs.
- Cocoa nibs ground into cocoa mass, some kept for later, rest pressed to extract cocoa butter.
- Cocoa mass mixed with cocoa butter and sugar, sometimes other ingredients like milk, vanilla, nuts, or flavors added.
- Chocolate blend worked through rollers to remove impurities, heated and cooled in tempering process for final form.
- Making chocolate is a complex process involving multiple steps, taste is worth the effort.
Explore the intricacies of making chocolate, from harvesting cocoa beans to the final delicious product. Learn about fermenting, drying, roasting, extracting cocoa nibs, and blending ingredients to create delectable chocolates.
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