7. CONT..
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After fermentation, the
seeds are dried, cleaned,
and roasted.
The shell is removed to
produce cocoa nibs,
which are then ground
to cocoa mass,
unadulterated chocolate
in rough form.
Once the cocoa mass is
liquefied by heating, it is
called chocolate liquor.
The liquor may also be
cooled and processed
into its two
components: cocoa
solids and cocoa butter
8. DRYING
• Hot Sun
• 7-14 Days
• Graded
• Packed
• Cocoa Beans
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9. ROASTING
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Cocoa beans are
roasted to develop
the flavour, kill
bacteria, reduce the
moisture and loosen
the outer shell
150 Degree C (5-30 min)
10. WINNOWING
• Winnowing is the process of removing the outer shell
from the cocoa beans to get nibs
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11. COCOA MASS( COCOA
LIQUOR)
NIBS ARE FINELY GROUND INTO COCOA MASS (A.K.A.
COCOA LIQUOR), WHICH IS SOLID AT ROOM
TEMPERATURE
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12. COCOA BUTTER
• Cocoa butter, also
called theobroma oil, is a pale-
yellow, edible fat extracted from
the cocoa bean.
• It is used to make chocolate, as
well as some ointments, toiletries,
and pharmaceuticals.
• Cocoa butter has a
cocoa flavor and aroma. Its
melting point is just below human
body temperature
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13. COCOA
POWDER
• Cocoa powder is
produced from the
slabs of roasted cocoa
bean particles left
behind when cocoa
butter is extracted
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16. COUNCHING
• “Conching” is a careful
process of rolling,
kneading, heating, and
aeration.
• A conche is a large
agitator that stirs and
smooths the mixture under
heat.
• evenly distributes cocoa
butter within chocolate and
may act as a "polisher" of
the particles.
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17. CONCHING
• A conche is a container filled with metal
beads, which act as grinders.
• The refined and blended chocolate mass is
kept in a liquid state by frictional heat.
• Chocolate before conching has an uneven and
gritty texture.
• The conching process produces cocoa and
sugar particles smaller than the tongue can
detect (typically around 20 μm) and reduces
rough edges, hence the smooth feel in the
mouth.
• The length of the conching process determines
the final smoothness and quality of the
chocolate. High-quality chocolate is conched
for about 72 hours, and lesser grades about
four to six hours
• Rudolph Lindt designed the first conching
machine, its bed curved like a conch shell
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18. TEMPERING
• The purpose of tempering
chocolate is to pre-crystallise the
cocoa butter in it, which is
important to make your chocolate
ready for processing.
• During tempering, the cocoa
butter in the chocolate takes on a
stable crystalline form. This
guarantees a perfect finished
product with a satin gloss and a
hard snap
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19. IMPORTANT NOTES
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Baking chocolate, also called bitter chocolate, contains
cocoa solids and cocoa butter in varying proportions,
without any added sugar.
Powdered baking cocoa, which contains more fiber than
cocoa butter, can be processed with alkali to
produce dutch cocoa.
Chocolate is also used in cold and hot beverages, such
as chocolate milk and hot chocolate, and in some
alcoholic drinks, such as creme de cacao.
20. IMPORTANT NOTES
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Poorly tempered or untempered chocolate may have whitish spots on
the dark chocolate part, called chocolate bloom; it is an indication
that sugar or fat has separated due to poor storage. It is not toxic
and can be safely consumed
Ivory Coast is the largest producer of cocoa in the world..
21. IMPORTANT NOTES
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The scientific name, Theobroma, means "food of the gods".
The three main varieties of cocoa beans used in chocolate are criollo,
forastero, and trinitario
Cocoa pods are harvested by cutting them from the tree using a machete, or by
knocking them off the tree using a stick. It is important to harvest the pods when
they are fully ripe, because if the pod is unripe, the beans will have a low
cocoa butter content, or low sugar content, reducing the ultimate flavor.
22. IMPORTANT NOTES
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Couverture chocolate is a chocolate that contains a
higher percentage of cocoa butter (32–39%) than
baking or eating chocolate.
Ideal storage temperatures are between 15 and 17 °C
(59 and 63 °F), with a relative humidity of less than
50%.
Chocolate is generally stored away from other foods, as
it can absorb different aromas
23. IMPORTANT NOTES
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One hundred grams of milk chocolate supplies
540 calories.
It is 59% carbohydrates (52% as sugar and 3%
as dietary fiber), 30% fat and 8% protein
One tablespoonful (5 grams) of dry
unsweetened cocoa powder has 12.1 mg of caffeine
24. CHOCOLATE MANUFACTURER
• Cadbury (the world's largest confectionery manufacturer),
• Ferrero (Italy)
• Guylian
• The Hershey Company(USA)
• Lindt & Sprüngli (Switzerland)
• Mars, Incorporated(USA)
• Milka
• Neuhaus
• Suchard.
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25. IMPORTANT NOTES
• Tejate is a non-
alcoholic maize and cacao bever
age traditionally made
in Oaxaca, Mexico
• The caffè mocha is
an espresso beverage containing
chocolate.
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26. FACTS
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It takes 400 cocoa beans to make one pound of
chocolate.
Each cacao tree produces approximately 2,500 beans.
Chocolate Was a Form of Currency in the Mayan
Times
Europe Accounts for More Than Half of the World's
Chocolate Consumption
27. CONT..
Compiled by Subhranshu sahani
Chocolate Has Over 600 Flavor Compounds
The Word 'Chocolate' Comes From the Aztec Word
'Xocolatl'
You're More Likely to Buy Something from a Store that
Smells Like Chocolate
The Brussels Airport is the Biggest Chocolate Seller in
the World
30. 7TH JULY
• World Chocolate Day, sometimes
referred to as International
Chocolate Day, or just Chocolate
Day, is an annual celebration of
chocolate, occurring globally on
July 7, which some suggest to be
the anniversary of the introduction
of chocolate to Europe in 1550.
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