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Chocolate Roasting Process

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4. Chocolate processing 4.1. Equipment Equipment used in chocolate processing is another variable to consider . The goal in roasting is to achieve a clean , even roast with good flavor development . the most common method of roasting are nib roasting and whole bean roasting . the roasting parameters are critical to determining the flavor and color of the chocolate liquor produced , and ultimately the chocolate that will be made from this chocolate liquor . 4.2. Harvesting The process begins with harvesting. Ripe cocoa pods are harvested twice a year. The harvest times vary from region to region, but the process of turning it into chocolate begins immediately. The pods are cut open with machetes and the white pulp containing the cocoa beans …show more content…

the bean flow rate, bed depth and internal bean temperature are critical variables to be optimized . each roaster as its own unique design to impart different flavor characteristics for the chocolate liquor required . 4.6. Grinding After the cocoa beans are roasted to the desired flavor profile , the nibs (meat of cocoa bean ), are then ground into chocolate liquor by a variety of types and combination of grinding equipment . these include shear mills , ball mills and stone mills . equipment chosen is dependent on its ability to achieve appropriate particle size reduction , fat release , flow rate capacity, energy consumption, design and cost . 4.7. Conching The chocolate is then conveyed to conche. Conches are large mixers that input large amounts of mechanical energy into the chocolate mass. The resulting friction causes a shearing action and a rise in temperature. Conches are time, temperature, and air controlled. Some of the benefits of conching …show more content…

These are created by tempering, the controlled process of raising, lowering and raising the temperature of the chocolate to form exactly the right kind of crystals. If you were to let the untempered chocolate cool naturally, the chocolate would be soft and crumbly and would not melt evenly on the tongue.Tempering can be done by hand, but the process would be enormously time consuming for the large amounts of chocolate that bar manufacturers have to work with, so most use tempering machines that can heat large quantities of chocolate very accurately. The tempering machine will keep the melted chocolate circulating at exactly the right temperature, making the final step

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