There are many brands and endless types of chocolate, but all chocolate is composed of the following three types of chocolate with other ingredients.

Such as milk chocolate plus almonds, which becomes almond chocolate.

These three basic chocolates are dark chocolate, white chocolate, and milk chocolate.

What they have in common is that they all contain cocoa butter and sugar.

Cocoa butter is a fat extracted from cocoa beans and is in solid form at room temperature, somewhat like our animal oils, and in a solid state at lower temperatures.

Chocolate is a kind of sweet food made of cocoa paste and cocoa butter.

The production of chocolate can be divided into two parts, one is the harvesting of cocoa beans and the other is the production of cocoa beans for baking: after the cocoa beans are dried and stored.

They are purchased by the chocolate raw material factory, and then the processing begins, Crushing, Blending, and grinding.

Refining, Acid removal, Tempering, and casting steps.

It not only has a delicate and sweet taste, but also has a rich aroma.

We heard that the best chocolate in the world is made from cocoa beans.

It takes 2 to 4 days to make chocolate from cocoa beans, and the process is divided into the following steps.

1. Select beans with beans

Cocoa beans due to differences in origin and variety.

The fermentation and roasting process is very different, and the flavor and aroma are very different.

In principle, the chocolate with integrated beans is balanced in terms of taste.

The ultimate goal is to have a full-bodied and richly layered chocolate.

2. Roasting beans

The beans are baked in a huge drum at a temperature of 125-150°C for 30 minutes to 2 hours.

The roasting time and temperature depend on the variety of cocoa beans and the desired flavor.

The beans are continuously turned and dried.

As they dry, the color deepens to a dark brown and the characteristic richness of the chocolate aroma becomes apparent.

Proper roasting is one of the keys to obtaining a good chocolate flavor.

3. Air-selected chopping

A huge fan cools the roasted cocoa beans quickly, making the aroma and flavor more concentrated, and blows off the thin skin of the beans.

A serrated cone crusher shreds the cocoa beans and separates and sieves out the different sizes of cocoa granules.

4. Pulping

Next, crushed cocoa beans containing 53% cocoa butter are ground between steel rollers or stone mills.

The frictional heat causes the cocoa butter to liquefy, resulting in what is commercially known as chocolate pulp.

5. Pressing

The chocolate pulp is poured into a huge hydraulic press, which uses pressure to separate out the yellow liquid cocoa butter.

After the cocoa butter has been removed, the cocoa mass is cooled, ground, and converted into cocoa powder. Cocoa Paste.

Cocoa butter and cocoa powder are the main raw materials for making chocolate.

6. Mixing

Chocolate is a delicacy obtained by flavoring.

Cocoa butter, cocoa paste, or cocoa powder, plus sugar, Milk, are melted and mixed, and the different proportions of each raw material can be made into different flavors of chocolate.

7. Fine grinding and refining

The grinding technology of "fine grinding" determines the fineness of cocoa molecules, which is the key to the smooth taste of chocolate.

"Refining" is the process of repeatedly "kneading" by a machine with a bumpy pattern to produce chocolate flavor.

The chocolate paste is "kneaded" back and forth between the rollers for several hours to several days, allowing the cocoa molecules to be evenly and gently surrounded by cocoa butter.