DEPARTMENT CIVIL ENINEERING

DUE10012
ENGLISH ENGINEERING

DECSRIPTION BASED ON INSTRUCTIONS

Class:DKA1D
GROUP 9
PREPARED BY;
• KHAIRUL NISHA NUR AMANI BINTI KHAIRUL MUZAMIR(03DKA20F1025)
• NUR ZAFIRAH NABILAH BINTI SAIDON (03DKA20F1092)
• NUR AMIRAH BINTI MOHAMAD AZIRUL(03DKA20F1075)
• NUR NAJWA IRDINA BINTI MUZAMIL(03DKA20F1035)
Chocolate is the name of a food made from cacao pods,There are many process for making
chocolate. Firstly ,it is necessary to plant cacao tree untill cacao pods a grown.After that,cacao
pods are hacked off a cacao tree and each cacao pods contains between 20 and 50 cacao
pods.cacao pods are dried in the sun.Besides,cacao sent to the factory for processes.In factory
cacao pods are left to ferment for up to one week ,100 kg of fresh cacao pods produces around
35kg of fermented cacao pods.All the ingredients will be packaged and stored in a clean
package.Then,the raw ingredients will be dispatched (to chocolate kitchen using the ship).The
chocolate will be sent to the chocolate kitchen.The ingredients should be weighed according to
their proportioned weight.Put the ingredients in the container to be melted slowly so that it
does not exceed 42°c so that the ingredients can maintain a high level of nutrients.Then add dry
ingredients or natural flavors to be added to the food so that it tastes more delicious and
popular.Then mix all ingredients by hand and stir.After mixer, it is ready to be poured into a
mould. Moulds are usually made of plastic or silicone and come in an untold amount of shapes
and sizes. The moulds should be warmed up slightly in either an oven, for a few seconds, or
using a hair dryer, to allow more time to distribute the chocolate before it sets. Be careful not
to overheat the moulds enough to take the chocolate out of temper. The chocolate can be
either poured, spooned or piped into the mould and then agitated using vibration to remove
any air bubbles.
The moulds can simply be lightly bounced on a tabletop or tapped on the sides with a spatula.
The chocolate can then be put in the refrigerator or a cold room for 30-60 minutes to set. Then
tap the moulds slightly to release the results of all your hard work, a delicious, glossy chocolate
bar.
The chocolate can be packaged in many ways and there are so many creative chocolate makers
making all sorts of packaging. The chocolate can be placed in a clear plastic wrapper and tied
with a ribbon or a string. Most chocolate makers, however, cover the bar in coloured foil before
wrapping it in a paper label or encasing it in a box. Finally, the chocolate is packaged and ready
to seel, enjoyed.