Chocolate is for many years. This was first was by the Native American civilizations as a refreshment but soon, this was developed in chocolate that we eat today, all of them. But what does it take to make chocolate? Here are some things to give you the idea.
First, chocolate is made from cocoa beans from the Theobroma cacao tree. In English, the word "food for the gods means" because of its heavenly taste, and the AztecsMayan civilization enjoyed for years.
These trades are harvested primarily from Ghana and the Ivory Coast with a bit of getting used to their supplies from other countries, in South Africa and South America.
The reason why chocolate is abundant is because the portions of these trees all year long are produced. There are three types, each with its own distinctive flavor that is Forastero, Criollo and Trinitario.
Of the three, the most common of these is Forastero.Criollo, on the other side is very rare, while Trinitario is a mixture of both.
The harvest of pods is usually done by hand with machetes. The farmers have to split the pods on the cocoa beans to be found. Thereafter, the pulp and beans from inside the pods and left to ferment in baskets dig 2 to 8 days.
Fermentation is important because without it, the beans inside would be too bitter to enjoy. Following this procedure, the contents are spread out in a single layer to dryusually under direct sunlight before it packed and shipped to the buyer.
Now you understand what the farmers are to be declared it is time to do what the manufacturers. Once the beans reach the factory, this is roasted and then transferred to a winnowing fan. This machine removes the shell of the bean and makes the "springs" that the things used in the manufacture of chocolate. This is the basis and in a rich thick paste now become as cocoa mass.
The liquor then undergoesAnother process of the cocoa butter which a final product, "cocoa press cake, or cocoa powder and remove known here to be decided by the manufacturer to make the kind of chocolate.
If the press cake is of low quality, it has also worked with other ingredients such as vegetable fats, sugar and artificial flavors are mixed. If what they have is of good quality, then this will be resumed on cocoa liquor and other ingredients such as milk, sugar and vanilla before they transferredTo a conching machine.
The conching is considered the last step in the screening of chocolate for the ultimate taste and texture. The speed, temperature and duration of this process has much to do with the taste of chocolate. Also helps to remove these acidic tones.
This will then be in a big machine, which softened the chocolate is poured into the mold. Once it is frozen, the bars are then packed and ready to be delivered fromConsumers.
Now that you know what it takes to make chocolate, you can begin to appreciate what you buy when the supermarket and buy a couple of these as a snack. Some of them are cheap, while others are expensive and everything boils down to what kind of cocoa tree was used to make the finished product.
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