Unformatted text preview: rying is based upon the
age-old method of seed drying used by traditional Maya
throughout Central America and Mexico. A small farm owner dries his cacao beans in
the yard of his home. Air circulation around bags is critical to
keep the seeds dry and prevent the
development of mold.
development Buyers open bags, examine the seeds,
and finalize the price based on the
quality of the goods.
quality Trinitario and Criollo trees produce the
more rare, “flavor”-grade seeds. These
have a nutty and mild flavor coveted by
many manufacturers. Forastero cacao
produces the darker, bitter (but more
abundant) “bulk” seeds.
abundant) Cacao seeds are roasted separately by
variety, and then blended according to the
desired chocolate formula.
desired Cracking, fanning, and winnowing removes the
cacao shells and crushes the seeds into small
nibs, which are processed into chocolate. Cacao
shells are often sold as mulch or cattle feed in the
United Chocolate liquor actually contains no
alcohol. The name simply indicates the
liquid that results from crushing the nibs.
liquid Chocolate liquor is blended with
different ingredients—like vanilla and
cinnamon—to create unique flavors.
cinnamon—to Chocolate liquor:
The dried beans are transported from
the plantation where they were grown
to a chocolate manufacturing facility.
The beans are then cleaned (removing
twigs, stones, and other debris),
roasted, and graded. Next the shells
are removed to extract the nib. Finally,
the nibs are ground which releases and
melts the cocoa butter producing
chocolate There are three things that can be done
with the chocolate liquor at this point:
1. It can be solidified and sold as
unsweetened baking chocolate.
2. Cocoa butter can be removed from it and
the result is cocoa powder. There are
several mechanisms for removing cocoa
butter from chocolate liquor. These include
using hydraulic pressure and the Broma
3. Cocoa butter can be added to it to make
eating chocolate. Chocolate liquor is blended with
the cocoa butter in varying
quantities to make different types
of chocolate. The basic blends of
ingredients for the various types
of chocolate (in order of highest
quantity of cocoa liquor first), are
as Dark chocolate: sugar, cocoa butter,
cocoa liquor, and (sometimes) vanilla.
Milk chocolate: sugar, cocoa butter,
cocoa liquor, milk or milk powder, and
White chocolate: sugar, cocoa butter,
milk or milk powder, and vanilla. After 1940, handmade molding of chocolate became
mostly a thing of the past. Machines now crank out
chocolate candy at speeds unmatched by human hands.
chocolate Cacao Nibs
Cacao Cocoa products are recognized as a...
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- Fall '11