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.