 *
efore chocolate can be made, the beans must be processed into the raw ingredients
needed for mixing chocolate: cocoa mass, cocoa butter, and cocoa powder. First,
the beans are mixed to achieve the desired balance and taste. Beans from various
places have different properties.
Next, the beans are cleaned and de-dusted to make sure they are perfectly pure.
They are passed through a sieve and a metal detector to thoroughly ensure their purity.
Roasting the cocoa bean is a critical step, with time and temperature the most
important elements. The roasting process determines the desired cocoa aroma.
The shell of the bean comes loose from the kernel during roasting and the heat
of roasting removes any bacteria in the bean.
After the shells are loosened, the beans are hurled against large crushing
plates that separate the shells from the kernels The beans are then sieved
and the fragments blown through wind channels, where the upward flow of air
winnows the shells from the kernels.
* based on the publication "All About Chocolate," by Callebaut.
Chocolate Necessities, Inc.
1-800-804-0589
info@chocolatenecessities.com
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