CHOCOLATE MAKING

PRESENTED BY GROUP 5
A Z A H R I N E FA R I C A
F AT H I M A H A Z Z A H R A
M U H A M M A D A LV I T O
PRISKILA DEBORA JULIANA
S I T I FA R H A S T U L H A S N A
DEFINITION
• It is a food preparation in the form of a paste or solid block made
from roasted and ground cacao seeds, typically sweetened.
• Chocolate is divided into various forms such as liquid, paste and
blocks.
• Chocolate is one of the most common flavor and one of the favorite
flavor in the world because of its sweet taste.
HISTORY
The earliest chocolate was
found in Mesoamerica where cacao
tree was very common.
Cacao were used for
cultivation, comsumption, and
cultural use in Mesoamerica early
civilizations.
The sweet pulp of cacao
beens are used for the main
ingredients of chocolate until today.
The Aztech believed that cacao
seeds were the gifts from
Quetzalcoatl, the god of wisdom,
and the seeds once had so much
value that they were used as a form
of currency.
Fermented beverages made from
chcoolate were found back in 350
B.C. Evidence suggests that it may
have been fermented and served as
an alcoholic beverage as early as
1400 B.C
Cacao pods themselves can range
in a wide range of colors, from pale
yellow to bright green, all the way
to dark purple or crimson. Usually,
the rippen cacao pods are reddish
brown in color.
TYPES OF CHOCOLATE
 Dark Chocolate
Dark chocolate is a form of chocolate
containing cocoa solids, cocoa butter and
sugar.Dark chocolate is simply chocolate
liquor. Darker chocolates often have a higher
percent of cacao. Usually it contains 70% of
cocoa solids. Dark chocolate has 2 kinds :
semisweet and couverture chocolates.
Dark chocolates also has a lot of benefits such
as
- source of antioxidants
- improving blood flow
- may reduce heart disease risk.
 Milk Chocolate  White Chocolate
It is a sweet and creamy
White chocolate
chocolate that are made
with dry milk solids.
features cocoa butter.
Milk chocolate has at White chocolate may
least 10% cocoa liquor contain flavouring. It
by weight and 12% has at least 20%
milk solids. It is the cocoa butter, 14%
most common kind of milk solids and 55%
eating chocolate. sugar.
Diagram
Of
Chocolate
Making
STEP BY STEP OF CHOCOLATE MAKING
1. 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 is
scooped out.
2. Roasting
It is to bring out the flavor of cocoa with longer
roasting the more flavor will it make. The process
and equipment used to roast the beans vary
considerably from chocolate maker to chocolate
maker. The exact temperature and roast time are
part of the chocolate maker’s recipe,
3. Winnowing
The roasted cocoa beans have a thin, papery shell
around them which needs to be removed, so at this
point in the process, the beans are cracked open and
the shell only leaving pieces of pure cacao been
known as nibs.
4. Milling
Nibs are grounded into chocolate liquor, solid
cocoa and butter cocoa liquids.
5. Pressing
Pressing produces a hard layoff that can be used as
a cacao powder.
6. Refining
The process of reducing the particle sizes of both
cocoa solids and sugar crystals in finished
chocolates.
7. Conching
Cocoa butter can be extracted from the cocoa mass
with a hydraulic press. This is useful because most
chocolate makers often use extra cocoa butter to
give their chocolate a smoother, glossier texture.
The cocoa mass is transferred to a separate machine
called a conch. This part of the process has a very
big impact on the flavour notes in the finished
chocolate, and deciding exactly how long to conch
for is part of the chocolate maker’s skill.
8. Tempering
Tempering is the controlled process of raising,
lowering and raising the temperature of the
chocolate to form exactly the right kind of crystals.
The chocolate mixture is heated, cooled and
reheated again so that the chocolate is breakable
and easy to mold.
9. Molding
The chocolate paste can now be molded into any
shape while any filling can also added to them.
10. Cooling
The final chocolate is cooled, packaged and sent on
its way.