Making chocolate is a long and complex process that is both science and art.
Harvesting the Cocoa Bean
It all starts with the cacao (Kah KOW) tree. Growing on the tree trunk are
cocoa pods, filled with cocoa beans. The pods are harvested, cut open and 20 to
50 cream-coloured beans are scooped out to be fermented and dried. Dried beans
from an average pod weigh less than two ounces and approximately 400 beans are
required to make one pound of chocolate.
Next the beans are passed through a winnower machine, which cracks open the
bean and removes the thin shell from the meat or nib.
The nibs are then roasted to specific temperatures, which brings out their
aroma, colour and rich flavour. After roasting, the nibs are crushed by hammer
mills to produce a thick paste called chocolate liquor (non-alcoholic liquid).
Chocolate liquor is used to manufacture cocoa and chocolate. Some of the liquor
is processed through presses that remove the cocoa butter. That cocoa butter is
either sold as a by-product or saved to be added back during chocolate
manufacturing. The pressed cake that is left after the cocoa butter is removed
can be cooled, pulverized and sifted into cocoa powder.
To make eating chocolate, extra cocoa butter is added to the chocolate liquor,
plus other ingredients:
Dark Chocolate = Cocoa butter, chocolate liquor, sugar, soya lecithin
Milk Chocolate = Cocoa butter, chocolate liquor, sugar, milk powder, vanillin,
White Chocolate = Cocoa butter, sugar and milk
To develop the flavour and a smooth texture, the chocolate is put through a
kneading action called conching. During conching, rotating arms move back and
forth through the mixture, continually breaking down any particles and
thoroughly blending the ingredients.
Next the chocolate goes through a tempering process, which consists of heating,
cooling and reheating. Tempering gives chocolate its shiny appearance and
smooth texture, allowing it to set quickly so it will release easily from
The Finished Product
The chocolate is then poured in moulds, panned, enrobed or dipped with other
products to create the chocolate items that we love.