CANDY & CONFECTIONERY FOODS MARKET
CANDY MARKET: CHOCOLATE PROCESSING:
STEPS IN CHOCOLATE / COCOA BEAN PROCESSING:
Before shipment to manufacturing companies cacao beans are fermented, dried and packaged into burlap sacks.
STEP 1. “ROASTING”:
The cocoa beans are sprayed with water to wash off any dirt or particulates. Then they are ready for “roasting”, which is the first critical step in flavor development.
“ROASTING” has two different processes at this step:
- Roast the cocoa beans for a short time at high heat. This yields a strong chocolate flavor but eliminates any subtle, floral notes and also risks the development of charred flavors from over-roasting.
- Roast the beans for a long time at low heat, allowing more delicate flavors to come through — but sacrifices the big, chocolate flavor.
STEP 2. “WINNOWING”: After roasting, the outer husks or shells are removed from the beans by a “Winnowing Machine”. This leaves the roasted beans called “nibs” behind.
STEP 3. “MILLING”: Chocolate liquor (no alcohol) results after the “nibs” are ground into a thick liquid containing cocoa solids suspended in cocoa butter.
STEP 4. “PRESSING”: Some batches of chocolate liquor are pressed to extract the cocoa butter, leaving behind a solid mass that is pulverized into cocoa powder. The remaining cocoa butter will be used to help in chocolate-making; any remaining batches of chocolate liquor.
- “DARK CHOCOLATE” is made with: chocolate liquor, blended.
- “MILK CHOCOLATE” is made with: Milk, sugar are mixed together and then blended with chocolate liquor. This sweet combination of ingredients is stirred until the flavors are thoroughly combined.
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