Making chocolates is a protracted method. It starts from harvesting cocoa and finishes with the drying of chocolate. The technique begins with,
Fermentation: After collecting the cocoa beans and surrounding pulp from the cacao tree the fermentation manner starts. These seeds and pulp are placed either in boxes or banana leaves. It takes 5-6 days to shape alcohol from the sugar of the beans. In the mean time the encircling pulp turns into liquid and drains out. During the fermentation technique the seeds germinate and are killed in excessive temperature. The beans change into brown color and appear to be our familiar cocoa seeds. κουφετα
After the fermentation process the beans are dried and water content material is diminished from 60% to 7%.
Roasting: After drying, the roasting manner takes location. The required temperature for roasting is 210F. For 10 to one hundred fifteen minutes the beans are roasted. Roasting develops the aroma and taste. Constant monitoring is needed in the course of the manner. Over roasting could make beans useless.
Winnowing: In this technique the shells of the beans are eliminated.
Grinding: Ready beans are ground in stages. In the primary phase huge stones are used for grinding. In this system a liquid pulp is produced. This is called cocoa liquor. Then sugar is introduced into the pulp. The common size of the particles might be around one hundred microns at this stage. Then starts the second section of finer grinding and this grinding turns the particles into 18 microns in length.
Conching: At one hundred eighty ranges Fahrenheit the pulp is stirred and mixed. In this technique the sugar and cocoa debris collide together and this makes the pulp smoother. The conching method may be for few hours to one day. In reality, the longer you conch the higher chocolate you are making. In the manner more cocoa butter can be introduced. To stabilize the chocolate, soy lecithin is delivered. And on the remaining stage vanilla is added.
After the technique the pulp is taken out of the concher and poured into a suitable pot. When it cools down the chocolate is prepared to consume.