FD SC 2140 Chapter Notes - Chapter 1: Cocoa Butter, Chocolate Liquor, Press Cake
12 Jul 2018
School
Department
Course
Professor
Document Summary
How chocolate is processed: cacao trees are grown between 20n and 20s, and the pods are harvested, containing between 20-40 beans. The ripe pods are split, fermented 3-5 days, and the most beans are left to sundry for several days. The beans are then roasted and the shells are removed to retain nibs: the nibs are ground, and the friction of the grinding melts the fat. The liquid mass is poured into molds, and it solidifies into chocolate liquor: chocolate mass is >50% fat, and separated into: 100 lb liquor is 52 lbs of press cake (10-12%), and costs 0. 50/lb. 48 lb is cocoa butter (100%) fat, and costs . 50/lb. Giant fans then blow away these empty husks. Next, the remaining broken seed bits, called nibs, pass through a series of sieves, which strain and sort the nibs according to sized a process called winnowing. : in this step, the nibs are milled crushed by heavy steel discs.
