How To Make Chocolate With Chocolate Bar Making Machine


When the chocolate has hardened and set, you will see h […]

When the chocolate has hardened and set, you will see how it is packaged. Each chocolate bar or piece is wrapped individually using machines. Even Hershey's Kisses are wrapped individually. Isn't that just cool? This process starts off bean pods that come from a tree called the Theobroma cacao. Aztec and Mayan cultures had a great respect for this food, and the name literally translates to "food of the gods."

First things first, the cacao beans get sifted for foreign objects - after all, no one wants a stone or a limb wrapped in foil. The remaining contents are then weighed and sorted into cacao type, so the maker knows what beans are being used in the chocolate. For the record, some manufacturers use as many as 12 types of bean in their recipe, so they have to be very precise with the measurements to ensure the flavour is consistent.

After that, you must scrape at the beans and the sweet pulp that surrounds them. From there the pods are left to ferment for approximately two to eight days in baskets. This important step helps to mellow out the flavor of the beans. If you didn't do that, they would be far too bitter to enjoy.

Conching with powerful machines to stir the chocolate to make it a homogeneous mixture must follow. This is done in two stages. One is dry conching that is, stirring the chocolate at a temperature of around 80 degree C (175 degree F) to get rid of any residual moisture and to add viscosity.

After the roasting process is completed, it is time to put the beans in a winnower. This machine gets rid of the shells, leaving only the "nibs" of the bean. This is the best part of the cocoa bean, which is then ground into a rich and thick paste. This chocolate liquor (which contains no alcohol) is the building block of all chocolate products.

Finally, the chocolate is toned down by stirring, letting it cool, slowly heating it back up and then repeating the process a few times over. It's this that gives the personalised chocolate its slight shine. And that's it. Finito. Chocolate... done.

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