Chocolate Making

 

Hello readers, Welcome back to the regular ones and a warm greeting to the new readers. 

If you recall, in my previous blog I wrote about what the initial processes of chocolate making include, and now I would like to continue further ahead. The seeds of the cacao tree have a strong bitter taste and it must be fermented to evolve the flavor. After the fermentation process, the seeds are dried, cleaned and roasted. The shells are then removed to extract cocoa nibs, which are then ground to cocoa mass, pure chocolate in course form.

Once the cocoa mass is melted by heating, it is called chocolate liquor. The liquor is then cooled and processed into its two components; cocoa solids and cocoa butter. Bitter chocolate contains cocoa solids and cocoa butter in different proportions without added sugar. Powdered baking cocoa contains more fiber than cocoa butter and it is processed with alkali to produce Dutch Cocoa. 

Chocolate manufacturing in the US dates to the colonial period when Doctor James Baker and Irish Immigrant John Hannon opened New England's first Chocolate factory in 1765 at Dorchester's water-powered mill. 

So this is how Chocolate is made. If you want to know more about my blog, 

stay tuned!

Till then, Stay Content, Stay safe and Happy Reading!