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    Chocolate Making Flow Chart

    Uploaded by

    Lewis Friend
    The document outlines the process of making chocolate from harvesting cacao pods to the final product. Key steps include fermenting and drying the beans, roasting them to develop flavor, winnowing and grinding the beans into a semi-plastic chocolate liquor, pressing some of the liquor to extract cocoa butter, and conching to evenly distribute fat throughout the chocolate.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chocolate Making Flow Chart

    Uploaded by

    Lewis Friend
    551 views1 page
    The document outlines the process of making chocolate from harvesting cacao pods to the final product. Key steps include fermenting and drying the beans, roasting them to develop flavor, winnowing and grinding the beans into a semi-plastic chocolate liquor, pressing some of the liquor to extract cocoa butter, and conching to evenly distribute fat throughout the chocolate.

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    © © All Rights Reserved

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    The document outlines the process of making chocolate from harvesting cacao pods to the final product. Key steps include fermenting and drying the beans, roasting them to develop flavor, winnowing and grinding the beans into a semi-plastic chocolate liquor, pressing some of the liquor to extract cocoa butter, and conching to evenly distribute fat throughout the chocolate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    551 views1 page

    Chocolate Making Flow Chart

    Uploaded by

    Lewis Friend
    The document outlines the process of making chocolate from harvesting cacao pods to the final product. Key steps include fermenting and drying the beans, roasting them to develop flavor, winnowing and grinding the beans into a semi-plastic chocolate liquor, pressing some of the liquor to extract cocoa butter, and conching to evenly distribute fat throughout the chocolate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Chocolate Making Flow Chart

    Pressing
    In order to make chocolate a
    portion of the cocoa liquor is
    sent to be pressed for cocoa
    butter to be added later to make
    chocolate.

    Harvesting and fermentation Drying and Roasting


    Cacao pods are harvested by After fermentation the beans are then dried
    hand and split open which preferably by the sun for 5-14 days but can be done Winnowing and grinding
    exposes both the beans and the by machine although this may introduce negative Once the the beans are dried they’re cracked open
    pulp. These will then be flavors to the beans. After the beans are dry they are exposing the interior of the bean called the nib and
    fermented the fermentation will then roasted for 30 min to 2 hours. Roasting kills then through a process called winnowing which
    kill the bean and allow the pathogens, removes moisture, develops flavor and separates the nibs from the shell. At this point the the
    chocolate flavor and color to coloring. nibs can be dutched if desired but whether or not
    develop in the later stages of they are ground and due to the high fat content these
    production. ground nibs form a semi plastic which is called
    chocolate liquor.
    Conching
    Conching is essentially a mixing process that
    allows the fat to be evenly distributed throughout
    the chocolate drastically improving its quality. He
    cocoa butter and other compounds are added to
    the liquor in order to obtain a finished product but
    other processes may occur afterward such as
    tempering.

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