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CANDY MARKET: CHOCOLATE PROCESSING INFORMATION 2:

CANDY & CONFECTIONERY FOODS MARKET

STEPS IN CHOCOLATE / COCOA BEAN PROCESSING:

 

STEP 5.   “Refining”:

After this step, both dark and milk chocolates go through the same process. The mixture is refined to a dry flake as the mixture travels through a series of heavy rollers which press the ingredients. Cocoa butter and a small amount of emulsifying agent (i.e. lecithin) are added to the flake and then mixed to make a smooth paste ready for “Conching.”

 

STEP 6.   “Conching”:

“Conching” is a kneading process of chocolate that further develops flavor. The “Conches Machines” have heavy rollers that plow back and forth through the chocolate mixture for a time period minimum of several hours to a maximum of a full week.

 

STEP 7.   “Tempering”:

Tempering is the process cycle of heating, cooling and then reheating the chocolate mixture.

Tempering solidifies chocolate in a specific way to yield these properties:

  • It keeps the finished chocolate glossy.
  • It allows the finished chocolate to break with a clean distinctive snap.
  • It allows chocolate mixture to melt smoothly in your mouth.

 

STEP 8.   Molding / De-molding / Packaging:

The chocolate mixture is then poured into molds and cooled in a cooling chamber. Once cooled, the chocolate is demolded, packaged for distribution, ready for shipping and eventually to be consumed.

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