Hershey’s and Dove’s chocolate are two of the most popular types of chocolate. These cookies are from the long pain stage.
While soil characteristics vary greatly between cocoa plantation locations, plantations tend to be located where the climate moderates wet and dry periods. The soil should not be acidic or alkaline. Locations should be mixed between humidity and heat (not Elkton, Maryland) and should not be exposed to direct light. Tropical climates are typical of locales. They are taken under cover and in the shade.
In addition to the place, other things pay for the completion of the work. Cocoa has a natural end to achieve from the end of chocolate. Good chocolate is made from beans from ripe cocoa pods. Ripe pods have low cocoa butter content and unripe pods may contain microbes. Both processes affect the fermentation and damage the flavor of the chocolate.
After harvest, the pods are opened to reveal the grains and the tough white pulp surrounding them. Cocoa farmers ferment within a week of harvest, although it is ideal to ferment immediately after shelling. A five to eight day process transforms the seeds/grains from the shell into a stable bean, ready to be used as a chocolate maker. The pulp completely disappears, leaving only the fermented seeds. The seeds are then dried and known as beans, ready to leave the chocolate factory.
Poor yeast can have serious problems. If the fermentation stops completely, the beans will be “mushy” and unable to produce quality chocolate. A brief fermentation prevents flavor precursors from developing and reduces bitterness and astringency. Over-fermentation develops undesirable flavor characteristics, or “salvage”, when the beans are roasted.
When the beans are fermented, they have a moisture content of about 50-60. Bean drying to it up to about 7. There are two types of drying, sun drying (beans spread under the sun, in tanks or directly on the ground) and artificial drying (beans dried in special drying units were established to provide heat and ventilation).
Finally, the beans are controlled in the climate environment because the growing regions are usually many miles from the chocolate making facilities. From there the beans are sent to some places where chocolate is made.
Assay is a crucial stage in chocolate making processes. There are several roasting processes. It is pre-roasted when cocoa beans are quickly heated by air or infrared radiant heaters to separate the shells. a nibs, or beans. Roast the beans at temperatures between C (212’Æ”°F) and 150’Æ”°C (300’Æ”’°F) for between twenty and forty minutes. Direct consumption is when the beans are still roasted in their shells and everything is roasted at the same time. This older and more traditional method allows the flavor to develop properly. As a guide, this type of combustion is carried out between 150’Æ”°C and 160’Æ”°C (300’Æ”’°F-320’Æ”’°F) for forty to fifty minutes.
Same or baked, shelled beans. For the best quality chocolate, the shell should be left as much as possible. There are three levels of witnessing; the roasted beans, the shells crushed, are ground so that they are reduced even thinner. It is very important to take care: the friction generated heat can cause smoky or burnt off-flavors and some of the already existing flavors can be damaged or lost.), refining turns the ground particles into a liquid cocoa mass created, just as cocoa butter binds the dry particles in the beans, and the shells involve powerful machines, the ‘conches’, moving the chocolate in a controlled manner. . Conching is usually done in two stages, the dry shell; the chocolate is slowly heated to a temperature of about 80’Æ”’°C (175’Æ”°F, to remove all residual moisture and add viscosity to the conching liquid; it follows immediately after the dry shell, in the same shell, and without stopping the machine, the texture and affecting cream
Tempering is where they take the semi-liquid chocolate into a solid. It is a very delicate process. The chocolate is heated to a certain temperature until the cocoa butter crystals are completely melted, and then cooled to a carefully selected temperature. Chocolate that is properly tempered is smooth and shiny, it produces a crunchy and smooth texture in the mouth and conveys flavor and aroma. When practiced through patience, attention to detail and love, the chocolate making process will produce truly gourmet chocolate.
Author/Artist: Schmidt, Wayne
Page Title: How is Chocolate Made?
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Author/Artist: Forristal, Linda Joyce
Page Title: Chocolate
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