If you want to know how chocolate is made, you are in the right place, because below, you will discover how to make chocolate step by step. The steps range from harvesting cocoa pods to molding and coating chocolate in various forms such as the tablet.
The first 6 steps of chocolate making
These first 6 steps of chocolate making start with the picking of the cocoa pods and finish with the cleaning of the beans. Here they are :
1) 1st step: picking the pods
Before picking the pod from the cocoa tree, make sure that it has reached maturity, because the seeds (the future cocoa beans) must be able to come off without difficulty. This is why the harvest is generally between October and March.
This picking must be done by hand using very sharp tools and taking many precautions, because it is absolutely necessary to avoid hurting the trunk of the cocoa trees or damaging flowers and pods that are not yet mature.
The picking is done by cutting the peduncle connecting the pod to the cocoa tree.
Let’s move on to the 2nd stage of chocolate making.
2) 2nd step: removing seeds
As soon as possible, the producer uses a knife to open the pods; This allows him to manually and delicately separate the seeds (the future cocoa beans) from the white and wet pulp.
From each pod, one can retrieve 16 to 60 seeds. Thus ends the 2nd stage of chocolate making. Let’s go onto the 3rd step.
3) 3rd step: fermentation
Once the seeds are released and placed in a basket, they will begin to sweat under the sunlight; which triggers the fermentation process. As for the white and wet pulp, it will turn into alcohol and then acetic acid.
During this fermentation process, the seeds will get their chocolate hue. This is when one can really start to call them cocoa beans.
Note that fermentation is done in two ways:
– First: we place the seeds on broad banana leaves.
– Second: we use large wooden crates; which makes it possible to treat more pods.
Now, let’s discover the 4th stage of chocolate making.
4) 4th step: drying
Once the cocoa beans are fermented, they must be dried quickly; which will prevent them from becoming moldy.
To do this, they are placed on large tarpaulins or racks in full sunlight, and this is done over a period of one to four weeks during which they are regularly stirred.
But note that some manufacturers use thermal ovens; This allows the cocoa beans to be dried in 24 to 48 hours.
Now let’s take a look at the fifth stage of chocolate making.
5) 5th step: bean conservation
Once dried, the cocoa beans are enclosed in large burlap sacks and placed in air-conditioned warehouses.
Their quality and health will be checked by taking a small quantity of them using a steel tube inserted in the bags.
As soon as this check is made, the beans are transferred to a silo for preservation. At this point, attention is paid to ventilation, temperature, and humidity.
But what about the 6th step of chocolate making?
6) 6th step: cleaning the beans
At this point, the cocoa beans still contain impurities. They will be removed by processes such as strong drafts, brushing, exposure to magnetic fields, etc.
With the elimination of impurities, we can say that the part “Harvesting and treatment of cocoa beans” ends. Now, we will learn about the process that turns them into chocolate.
The other stages of chocolate making
These chocolate manufacturing stages will extend from roasting the beans to molding / coating:
7) 7th step: roasting the beans
Here, the cocoa beans are going to be roasted. In other words, depending on the type of cocoa they come from, these beans will be heated for half an hour at a temperature between 100 ° Celsius and 140 ° Celsius.
This roasting is what makes it possible to develop the chocolate’s aroma, said aromas largely depending on the precursors born during the fermentation process.
Now, let’s discover the 8th step.
8) 8th step: hulling
During this stage, the cocoa beans undergo a coarse grinding with a ventilation / vibration system. Thanks to this process, the hull pieces fly lightly while the heavier beans do not move.
Let’s move on to grinding, the ninth step in chocolate making.
9) 9th step: grinding
At this stage, the cocoa beans go through different grinders according to the desired level of ripening. This is how they turn into a cocoa mass, a thick and liquid paste.
But what about the 10th step?
10) 10th step: mixing
Here, the cocoa mass will be mixed with raw materials such as sugar, milk, etc., until a homogeneous paste is obtained.
Then, grinders are used to further reduce the pulp’s particle size.
Once this stage of chocolate manufacturing is complete, we move onto conching.
11) 11th step: conching
The 11th step of chocolate making consists of subjecting the chocolate paste to heat in which it is stirred constantly in rotating conches. This is what allows it to acquire its unctuous and fine character.
Now let’s discover the 12th step of chocolate making.
12) 12th step: tempering
At this point, after allowing the chocolate to cool down for a few hours, it is heated to 32 ° Celsius; which stably crystallizes the cocoa butter and then makes the chocolate shiny, satiny, brittle, and melty.
And finally, the 13th and last step: molding and coating.
13) 13th step: molding and coating
During this last step of chocolate making, we will pour it into molds or into around interiors made for coating.
So here are the different steps of chocolate making. Do you have questions or concerns? If so, please share them with us in the comments below!
Dark or white chocolate, which can a pregnant woman eat?
The study conducted by Professor Elizabeth Triche is very clear on this subject: “The more sweetened, and fatty the chocolate is, the less theobromine it contains. The darker it is, the more it contains “.
In other words, according to the findings of this study, if you are a pregnant woman, you should prefer dark chocolates to white and milk chocolates that are sweetened and fatty.
Moreover, if you read all the other scientific studies about this subject, you will find that they have always agreed that dark chocolate is better: such as the Dutch studied conducted at the University of Laval.
Now, you know that when you’re pregnant and eat a chocolate bar, it’s to preserve your health and that of the baby. You know now that consumed reasonably on a daily basis, this food-pleasure does you a lot of good; and you also know that a future mother should consume it only in its dark form.
Do you have questions or concerns? If so, please share them with us in the comments below!