Transcript Chocolate production - Czech Technical University in Prague

Chocolate production
Anniina Teittinen - 2006
The production
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Harvesting the cocoa beans
Fermenting
Roasting
Blending
Conching
Tempering
Moulding
Storing
Harvesting
• Harvesting the cacao pods
• Separating the beans
Fermenting
• Pouring into baskets
• Fermentation
- biochemical changes
- determines the smell, taste and quality
• Drying the beans
• Bagging for transport
Roasting
• cleaning, inspecting and sorting the beans
at the factory
• Roasted in special equipment
at a temperature of 130−150 °С
• the shells are removed and the cocoa
beans are crushed into cocoa nibs
• cocoa-nibs are ground (75 microns)
– cocoa liquor
Blending
• Cocoa liquor, sugar, cocoa butter
= plain dark chocolate
+ milk or milk powder and vanilla
= milk chocolate
- cocoa liquor
= white chocolate
Conching
• intensive mixing at high temperature
• A conche (container filled with metal
beads) acts as grinder, also heavy rollers
can be used
– more homogeneous consistency
– the length of the process determines the final
smoothness and quality of the chocolate
Tempering
• long and complex process
• chocolate mass must be cooled
– specific heat treatment
• the problem: cocoa-butter is a polymorphic fat
– crystallizes and congeals
– takes different consistencies
• the purpose:
– to assure that only the best form is present
• the uniform sheen and crisp bite
• best appearance and mouth feel
• most stable crystals so the texture and appearance will not
degrade over time
Moulding
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pouring into heated moulds
adding extras, if wanted (like nuts)
the chocolate solidifies
packed
Storing
• ideal temperature between 15 and 19
• relative humidity of less than 50 %
• stored away from other foods
– can absorbs different aromas
Repetition