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Chocolate derived from the cocoa bean undergoes a number of different stages in its production line. |
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The production of cocoa and chocolate begins in the same way with initially cleaning the beans, then roasting them, cracking, winnowing, dutching and grinding them until the chocolate liquor is formed. At this point, the production process for chocolate and cocoa changes. For the manufacture of chocolate, the liquor is first mixed, then refined, conched, standardized and molded prior to being stored and shipped off. The liquor may then be hardened in molds resulting in bitter or baking chocolate; it may be pressed to reduce the cocoa butter content or vegetable fat
and then pulverized to make cocoa powder or by adding sugar and more cocoa butter a sweet eating chocolate is achieved. This latter process was developed by the English manufacturer, Fry and Sons in 1847. Almost thirty years later, the Swiss Daniel Peter added concentrated milk to the sweet chocolate to produce milk chocolate. Today there are thousands of types of chocolates on the market. Be it dark with varying degrees of cocoa content affecting the bitterness, milk or white. Fillings include nuts, dried fruit, caramel,
toffee, nougat, fondant, fudge, jelly, Turkish delight, marshmallow, marzipan with many more flavourings available. There is certainly a taste and selection to satisfy everyone. |
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Some of the world’s leading chocolate manufacturers include Nestle, Lindt & Sprüngli, Suchard, Cailler, Dove, Cadburys, Cote d’or, and Ferrero Rocher. |
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