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Overview of Chocolate Processing - Citatscc

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Overview of Chocolate Processing - Citatscc Powered By Docstoc
					Blue Heron Middle School
     October 2, 2012
   How Cocoa Is Grown
          
 Cocoa pods grow on a tree
 Grown 15 degrees north or south of equator
 A delicate crop, bears fruit in fifth year
 A tree can live 25 years or more
              Cocoa Pods
                  
 Rough, leather-like
  husk weighing over 2
  pounds
 Filled with 30–50 seeds
  called cocoa beans
 Seeds contain a sweet
  pulp
 Pulp is half cocoa
  butter and half cocoa
  solids
Picking and Fermenting
          
 Beans are extracted by farmers
 Harvesting occurs a few times a year
 Beans are fermented under piles of banana leaves
 Fermenting takes five days
 Beans are dried in the sun on bamboo mats
             Distributing
                  
 Dried beans are sold to agents who sell to
  wholesalers
 Most are used to produce chocolate confections
 Some cocoa butter is used in cosmetics
  Making Cocoa Powder
          
 Beans are roasted in cylinders
 Inside of bean (nib) ground into cocoa mass
 Cocoa butter pressed out of the cocoa mass
 Cocoa powder remains
    Producing Chocolate
            
 Other ingredients are added: sugar, milk, etc.
 Heavy rollers swirl mixture (conching)
 Mixture is heated, cooled, and then heated
  (tempering)
 Chocolate is poured into molds
 Used to make candies such as chocolate surrounding
  caramel (enrobing)
www.emcp.net/TheChocolateMuseum

				
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posted:11/19/2012
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