Chocolate production - PowerPoint PPT Presentation

1 / 11
About This Presentation
Title:

Chocolate production

Description:

the shells are removed and the cocoa beans are crushed into cocoa nibs. cocoa-nibs are ground (75 microns) cocoa liquor. Blending. Cocoa liquor, sugar, cocoa butter ... – PowerPoint PPT presentation

Number of Views:2387
Avg rating:3.0/5.0
Slides: 12
Provided by: anniinat6
Category:

less

Transcript and Presenter's Notes

Title: Chocolate production


1
Chocolate production
Anniina Teittinen - 2006
2
The production
  • Harvesting the cocoa beans
  • Fermenting
  • Roasting
  • Blending
  • Conching
  • Tempering
  • Moulding
  • Storing

3
Harvesting
  • Harvesting the cacao pods
  • Separating the beans

4
Fermenting
  • Pouring into baskets
  • Fermentation
  • - biochemical changes
  • - determines the smell, taste and quality
  • Drying the beans
  • Bagging for transport

5
Roasting
  • cleaning, inspecting and sorting the beans at the
    factory
  • Roasted in special equipment at a temperature
    of 130-150 ?
  • the shells are removed and the cocoa beans are
    crushed into cocoa nibs
  • cocoa-nibs are ground (75 microns)
  • cocoa liquor

6
Blending
  • Cocoa liquor, sugar, cocoa butter
  • plain dark chocolate
  • milk or milk powder and vanilla
  • milk chocolate
  • - cocoa liquor
  • white chocolate

7
Conching
  • intensive mixing at high temperature
  • A conche (container filled with metal beads) acts
    as grinder, also heavy rollers can be used
  • more homogeneous consistency
  • the length of the process determines the final
    smoothness and quality of the chocolate

8
Tempering
  • long and complex process
  • chocolate mass must be cooled
  • specific heat treatment
  • the problem cocoa-butter is a polymorphic fat
  • crystallizes and congeals
  • takes different consistencies
  • the purpose
  • to assure that only the best form is present
  • the uniform sheen and crisp bite
  • best appearance and mouth feel
  • most stable crystals so the texture and
    appearance will not degrade over time

9
Moulding
  • pouring into heated moulds
  • adding extras, if wanted (like nuts)
  • the chocolate solidifies
  • packed

10
Storing
  • ideal temperature between 15 and 19
  • relative humidity of less than 50
  • stored away from other foods
  • can absorbs different aromas

11
Repetition
Write a Comment
User Comments (0)
About PowerShow.com