FD SC 2140 Lecture Notes - Lecture 1: Chocolate Liquor, Cocoa Butter, Conche
17 Apr 2017
School
Department
Course
Professor
Document Summary
Chocolate has been around for a number of years, and there are so many different kinds of chocolate, it would seem as if there would be many process to produce it. The truth is though, there is one main way to produce chocolate, and the only thing that varies is the ingredients used. Pods are harvested from cacao trees, and contains 20-40 beans each. These pods are split open and fermented days, leaving large amounts of moist cacao beans. These beans are sorted, dried, and sun- several days to remove most moisture. The beans are then roasted between 130 to assure all of the moisture has left. Through a process that includes cracking, and winnowing, he shells of the beans are removed nibs, the parts inside, are gathered. These nibs are ground up by heavy steel the friction within the grinding helps to reduce the content and liquefy the nibs into a paste.
