Making Chocolate
6350 E. Broadway Blvd. (520) 748-CHOC (2462)
Tucson, AZ 85710 (888) 722-CHOC (2462) Toll Free
info@chocalot.com (520) 748-9078 fax
Tucson, AZ 85710 (888) 722-CHOC (2462) Toll Free
info@chocalot.com (520) 748-9078 fax
Many steps are involved in bringing raw cacao to the consumer in the chocolate form we all
know and love.
First, ripe pods are identified and cut from the tree. Not all pods ripen at the same pace,
and unlike an apple tree that has all of its fruit taken at the same time, some cacao pods will be
left on the tree while others are harvested. The pods are cut open with a machete and the
beans are extracted and separated from the moist pulp. The beans are then fermented.
Farmers put the beans in wooden boxes and cover the boxes with banana leaves. Over several
days to a week the heat generated by the fermentation process breaks down some of the
natural bitterness and the beans start to release the familiar chocolate aroma.
The fermented beans are then sun dried, although they can be dried indoors if weather
conditions are not favorable outside. The beans take several days to dry completely. Once dry,
the beans are ready for sale on the open market (think of a chocolate Wall Street) to chocolate
producers around the world. Most chocolate produced is a blended chocolate, with a mix of
varietals from different farms around the world, although many single-origin chocolates are now
being manufactured.
Once at a chocolate manufacturing facility, the cacao beans are first roasted. The shells
become brittle and more moisture is removed. A winnowing machine cracks the beans open and
the shells are removed leaving only the nibs. The nibs consist of cocoa butter and pure cocoa.
The nibs are ground and the result is chocolate liquor, or liquid chocolate (liquor does not refer
to any alcoholic content). The chocolate liquor is pressed to extract the cocoa butter. Some is
reserved to be added back later in the chocolate making process and some cocoa butter is sold
off for cooking and skin-care products. After being pressed and having the cocoa butter
removed, the cocoa is in a hard cake form that is ground to make cocoa powder. Again much of
this is sold to be made into hot chocolate and for cooking and baking purposes. Many
chocolate companies “Dutch Process” the cocoa treating the pure cocoa powder with an alkali
to tone down the flavor and make the powder easier to mix with water.
At this point, chocolate as we know it begins to be made. Cocoa butter is reintroduced to
make the chocolate easier to work with. Sugar and vanilla are added for taste. In the case of
milk chocolate, less chocolate easier to work with. Sugar and vanilla are added for taste. In the
case of milk chocolate, less unsweetened chocolate is used and milk is added. This mixture is
then pressed and refined to a smooth consistency. Now the chocolate can be conched, quite
possibly the most crucial step in the chocolate making process. Conching raises the
temperature of the chocolate and mixes all the ingredients. Some companies conch their
chocolate for a few hours, others take several days to a week before the final product is ready
for sale (like Guittard, the company we buy from). Conching brings about a silky smooth texture
and flavor. Once fully conched, the chocolate is tempered, carefully cooled, and poured into
molds. The molds may be retail bar size or in large 10 pound bars for chocolatiers, such as
Choc-Alot.
know and love.
First, ripe pods are identified and cut from the tree. Not all pods ripen at the same pace,
and unlike an apple tree that has all of its fruit taken at the same time, some cacao pods will be
left on the tree while others are harvested. The pods are cut open with a machete and the
beans are extracted and separated from the moist pulp. The beans are then fermented.
Farmers put the beans in wooden boxes and cover the boxes with banana leaves. Over several
days to a week the heat generated by the fermentation process breaks down some of the
natural bitterness and the beans start to release the familiar chocolate aroma.
The fermented beans are then sun dried, although they can be dried indoors if weather
conditions are not favorable outside. The beans take several days to dry completely. Once dry,
the beans are ready for sale on the open market (think of a chocolate Wall Street) to chocolate
producers around the world. Most chocolate produced is a blended chocolate, with a mix of
varietals from different farms around the world, although many single-origin chocolates are now
being manufactured.
Once at a chocolate manufacturing facility, the cacao beans are first roasted. The shells
become brittle and more moisture is removed. A winnowing machine cracks the beans open and
the shells are removed leaving only the nibs. The nibs consist of cocoa butter and pure cocoa.
The nibs are ground and the result is chocolate liquor, or liquid chocolate (liquor does not refer
to any alcoholic content). The chocolate liquor is pressed to extract the cocoa butter. Some is
reserved to be added back later in the chocolate making process and some cocoa butter is sold
off for cooking and skin-care products. After being pressed and having the cocoa butter
removed, the cocoa is in a hard cake form that is ground to make cocoa powder. Again much of
this is sold to be made into hot chocolate and for cooking and baking purposes. Many
chocolate companies “Dutch Process” the cocoa treating the pure cocoa powder with an alkali
to tone down the flavor and make the powder easier to mix with water.
At this point, chocolate as we know it begins to be made. Cocoa butter is reintroduced to
make the chocolate easier to work with. Sugar and vanilla are added for taste. In the case of
milk chocolate, less chocolate easier to work with. Sugar and vanilla are added for taste. In the
case of milk chocolate, less unsweetened chocolate is used and milk is added. This mixture is
then pressed and refined to a smooth consistency. Now the chocolate can be conched, quite
possibly the most crucial step in the chocolate making process. Conching raises the
temperature of the chocolate and mixes all the ingredients. Some companies conch their
chocolate for a few hours, others take several days to a week before the final product is ready
for sale (like Guittard, the company we buy from). Conching brings about a silky smooth texture
and flavor. Once fully conched, the chocolate is tempered, carefully cooled, and poured into
molds. The molds may be retail bar size or in large 10 pound bars for chocolatiers, such as
Choc-Alot.