Manufacture of chocolate is a long process, beginning with the cultivation of design and care of trees and cocoa, the liquefied cocoa in the chocolate factory compounds and, finally, and recorded with various flavors and candy. From the planting of cocoa trees in South and Central and South America and from other cocoa-growing countries such as Brazil, Nigeria, Indonesia, Ecuador, Ghana, Ivory Coast, Papua New Guinea, Cameroon and the Dominican Republic, thebeautifully lined with chocolate shops, chocolate pralines in a global production, which passes through many hands.
Three main varieties of cacao
There are three varieties of cacao trees, which spread to the production of chocolate and all over the world: the Criollo, which are grown Forastero and Trinitario. The Criollo cocoa tree is native to Central America, which represents approximately ten to fifteen percent of total cocoa trees in the world. There are small treesdifficult to grow, but to develop beans, which are rich in aroma and flavor. The Forastero cocoa is much easier to grow and make them nearly 70 percent of world cocoa production. The beans have a bitter taste than the Criollo cocoa beans. The Trinitario is a cross between the Forastero and Criollo cocoa. It is the scent of the resilience of Criollo and Forastero against diseases and pests.
Growing Under Shadow
As a rule, cacao trees shoot as high as sixty feet, whengrown in the wild. Farmers who grow cocoa trim them to about 20 meters, so that the portions are easy to reach the harvest time will come that happens normally meet twice a year. Cocoa trees grow better in shady areas, more especially under the shade of the trees and thus cocoa trees in the orchard next to banana trees, coconut palms, rubber or trees are planted.
Harvesters Cacao beans
The pods will take approximately five to six months to develop before they can be harvested. When the pod turnsorange or red from a green or yellow, it means that they are ripe and ready for harvest. When the farmers harvest the pods with a machete, then put the pods in a large wooden box covered with banana leaves. The pods are then to ferment for days, depending on the nature of the cocoa plant. Criollo beans ferment in about two to three days, while trinitario and forastero need to ferment for three to seven days. In the process of fermentation, the beans are wrinkles and dark in theColor, and the extremely bitter taste decreases.
Distribute chocolate factories
After fermentation, the beans then under the sun for several days to dry. After drying, they are packed into sacks and shipped to factories in the world for the manufacture of all types of chocolate, dark chocolate to white chocolate. Ordered the chocolate factory, and then cleans the beans, then roast them at 250 to 350 degrees for as long as twoHours or as little as thirty minutes. The beans are then outward from its shell, ground melted away and ground into a thick paste, until it to what is, cocoa mass, the main ingredient of chocolate. Depending on whether the production of dark chocolate or milk, sugar, vanilla and lecithin are added.
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