Each of us savors the taste of delicious chocolate, and asks himself how he made this piece, chocolate made from cocoa seed, grown in different regions of the world like Brazil, Indonesia, Ghana and others. The cacao tree is a perennial tree that lasts all year long.
There are many steps and steps to make chocolate. Cocoa seeds must be transformed in several stages into cocoa butter. The selected person must choose the good cocoa seeds and the color grades for the chocolate.
Chocolate Processes and Processes:
- Clean the seeds well from any impurities present through the sieve, and remove the dust on them and waste by fans placed at the top of the electric sieve dedicated to it.
- Roasting Cocoa Seeds This step is very important. It dehydrates the seeds to become light weight, fragile and easily breakable. This step also shows the delicious flavor of cocoa, which happens from heat.
- Grinding and softening of the seeds by means of cylindrical devices that turn dried and toasted seeds into a liquid paste. These cylindrical devices must be at least four working in reverse directions. After the dough is softened, it is placed on a machine that has double walls that heat the paste by steam Rising into a liquid characterized by viscosity.
- When grinding and softening the seeds, there is butter and cocoa to be separated from each other. The plant adds potassium fumigants and a small amount of citric acid and is placed on a machine that reaches a temperature of 80 ° C and with continuous stirring for 24 hours begins separating the butter and cocoa and placed on the hydraulic piston To completely separate butter from cocoa.
- After separating the butter from the cocoa, the process of grinding the cocoa beans by passing them on multiple cylindrical devices to spacing them with different distances. These cylindrical devices must cool with water to maintain the hardness and hardness of the cocoa beans. The small cocoa beans are then packaged in medium, small or large containers. the size.
- Then add the sugar on the cocoa beans or tablets to modify the bitter taste in the chocolate and mix well, and then add milk and some of the cocoa butter, and beat well to homogenize the ingredients with each other.
- We put all the ingredients in a cylindrical container and its size is very large, and we heat it with water or steam rising, and put chocolate in it and fluctuate continuously for at least three hours to be ready to pour.
- Put the chocolate mixture in the machines divided into three sections, passes the mixture on these sections, which branch pipes from which chocolate drops in quantity and size required.
- After pouring the chocolates, the processed person passes them on plates to cool them for an hour or more to make sure that the chocolates are cold.
- The chocolate plates are packed after being removed from the molds by vibrating machines and sent to a machine for packing and filling them with refrigerated special places for cooling.