I believe we have eaten chocolate, but how many people know that chocolate is a step by step from the cocoa beans change it? Today to share with you chocolate production method.

The cacao tree is a cacao, and Theobroma means "a drink of God", showing how mysterious cocoa is. Cacao tree is a tropical rainforest plant, under normal circumstances, all year round flowering. Cocoa cultivated around the world can be roughly divided into: Criollo, Forastero, Trinitario three. Flowering directly on the trunk is a major feature of the cacao tree.

 

After the cocoa fruit is opened, there are the seeds covered in white flesh. The white flesh is eaten like mangosteen and custard apple. The sweet and sour fruit is very juicy and is a magical fruit. After opening the pod, you see the white flesh-covered seeds, which are the most primitive cocoa beans we made of chocolate.

 

Fermentation is the beginning of the birth of chocolate, the process of chocolate from cacao cultivation, harvesting, fermentation, baking, crushing, grinding, temperature control and forming so far, in this series of processes, of which "fermentation" is a chocolate aroma and A major focus of flavor.

 

After harvesting, the cocoa will be taken out along with the pulp and seeds, and then fermented in the fermenter. The purpose of the fermentation is mainly in the following two points:

1. Trigger the unique aroma of chocolate

2. Decide the chocolate flavor.

 

After fermented cocoa beans, we use the sun to dry the cocoa beans and reduce the cocoa moisture from 60% to about 7.5%. At the beginning of drying, the cacao bean emits a strong sour gas, but the smell gradually becomes milder with the sun, giving the cacao chocolate a more prominent aroma.

After the cocoa beans have been exposed to the sun, we will bake the cocoa beans and detonate a charming cocoa with the power of fire. Generally, the temperature of the baked beans falls between 110 and 150 degrees Celsius, which may be set by the difference of the cocoa beans. The temperature and time of baking will determine the aroma of the beans.

 

After baking, the cocoa beans are the raw material for making chocolate after they have been shelled, which can be directly used as raw materials for making crackers and pastries. The bitter taste of pure cocoa beans, though strong, but chewing cocoa beans alone, can fully taste the unique flavor of cocoa.

 

Grinding is the key to the entry of chocolate. The chocolate will first coarsely grind the broken cocoa beans and then put the coarsely ground cocoa beans in the refiner. After the refining process, the beginning will become a fluid, then the thick cocoa we call "cocoa cream." Cocoa cream is not just a chocolate raw material, it also extracts precious cocoa butter: the precious natural fat contained in cocoa beans is also the key to making chocolate.

If you want to grind chocolate, we have a professional cocoa butter grinding processing line,if you are interested in our cocoa butter grinding production line,welcome to contact me with freely,i will send the machine detail and quotation to you.
Contacts: Ms.Cara
Email: leo@machinehall.com