Subject: The Processing Secrets of Chocolate

When the manufacturer receives the beans, they will probably combine several types from different regions and types of cacao, like coffee producers do. This is because the cacao from different plantations and even trees from the same plantation dont always have the same taste and aroma. In addition manufacturing procedures vary from one plant to another, timing temperature, proportions and processing are highly guarded secrets.

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Each processing step is controlled under the strictest sanitary conditions; the seeds are fumigated and placed in a clean, cool and airy location where they cant absorb any other flavors or odors. They are then sieved and cleaned which removes the pulp, pod pieces or any other unwanted waste that may have stayed in the beans during the drying process. The next procedure is weighing and blending them according to size, and then they are roasted in large
cylinders that rotate at a temperature of 250 to 350 degrees for between 30 minutes and two hours. This depends on the type of beans and the formula the manufacturer uses; this is the stage when they first begin to have the aroma and flavor of chocolate.

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After roasting the beans are allowed to cool and the seeds are shelled, this leaves only the meat which is called the “nibs”, nibs average 50 to 54% cocoa butter which is the natural vegetable fat of cacao. The seeds are then ground between large stone and heavy steel disks, called conching. This generates enough natural heat to liquefy the cocoa butter which is then removed. Removal of the cocoa butter leaves a thick dark paste called chocolate liquor, when molded this is unsweetened chocolate or bakers chocolate. If this is carried one step further and all of the cocoa butter is removed and it is ground into a fine powder this is called cocoa powder.

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Thank you,

Bill Anderson
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