The Process of Making Chocolate

by Xiyan

researched on BrainPop

1. After the beans are harvested, they have to be fermented for about a week
2. Then the beans get dried in the sun for much longer
3. Then the beans that have already been fermented and dried in the sun will get roasted
4. After that, the beans are winnowed
5. Then they get mashed into a gooey liquid that’s called chocolate liquor
6. Then cocoa solids are ground into cocoa powder like the stuff we use to make hot chocolate

How to Make the Usual Chocolate We Eat

1. Most of the recipes start with the baker’s unsweetened chocolate
2. Then you have to add more cocoa butter to be added into the bowl
3. Next, sugar and flavorings are added into the mixture
4. If it was milk chocolate we were making then we would add a lot of milk too
5. The ingredients then get mixed all together in a special process called conching
6. Finally, the conched chocolate is heated then cooled on a very complex process called tempering

Glossary:

Fermented - Dried out for a period of time

Winnowed - De-shelled

Conched - Ingredients getting mixed up in a special mixing process

Tempering - The chocolate is heated and cooled