What Are The Methods And Ingredients For Preparing Chocolates?

The most important ingredient in chocolate is the seed. These seeds are passed through a cleaning machine to remove bits of remaining pulp and debris. Next, the seeds are carefully roasted in large rotating ovens similar to the process of roasting coffee. The seeds roast at a temperature of around 250 degrees to release the rich aroma and taste the final chocolate product is known for. After the seeds are roasted and have cooled they are passed through another machine which cracks the shell and blows away the husk leaving behind the inside nibs which then go on into the actual chocolate making.

The cacao nibs are crushed by heavy steel disks producing a thick paste called chocolate liquor, which in turn is put into a press to squeeze out the cocoa butter. The remaining solid is pulverized and becomes what we know as cocoa powder, used in beverages, cooking and baking.

Back to the making of "chocolates". The basic ingredients are unpressed chocolate liquor, condensed milk, sugar and extra cocoa butter, which keeps the chocolate from melting at room temperature. These ingredients are churned into what is called "crumb". This crumb is sent through a series of steel rollers that break down the tiniest particles, then poured into a vat that kneads and churns the mixture for up to 6 days! Finally the chocolate is warmed and cooled several times to give it a glossy sheen and finally used in all of the wonderful chocolate products we enjoy today.