The ripe cocoa fruit has white fleshy flesh with cocoa beans in the middle. The flesh tastes sour and sweet, very delicious. But if you chew on the cocoa beans, you will find that the cocoa beans are not only completely without chocolate scent, but also taste bitter.
It turns out that the unique taste of chocolate can only be slowly presented after several steps such as fermentation and baking. Currently in the world, there are three main varieties of cocoa beans used to make chocolate: Criollo, Forastero and Trinitario. Criollo cocoa beans are the rarest and most expensive, accounting for only 5% of the entire chocolate market. The two varieties, Forastero and Trinitario, account for the majority of the entire chocolate market. If you peel the cocoa beans, you can see that the seeds of Criollo are white, Trinitario is lavender, and Forastero is dark purple.
Fresh cocoa beans contain a lot of water and have no aroma, but after roasting and fermenting, they have a strong aroma, which is formed by a variety of amino acids that are decomposed by fermentation. In addition, cream, milk powder, malt, almond, vanillin and other aroma components are added during the processing to make the chocolate have a special aroma.
The first step in chocolate production involves harvesting cocoa fruit from ripe cacao trees. The beans are taken out and the locals make them frozen and drink the flesh and peel of the fruit. The beans are fermented for three days, and the fermented cocoa beans are soaked in clean water for about 2 hours and then dried in the sun. It takes at least about 6 hours to dry, and the cocoa farmers will turn the cocoa beans every half an hour to ensure even drying. The fermentation process needs to be done just right, and the chocolate taste is fully developed. Then the dried beans can be easily peeled off due to the baked beans and give full play to the chocolate taste. Then, it takes several steps to remove the thin shell of the cocoa beans and break it down into cocoa powder and cocoa butter. Cocoa butter is a good thing. It is white and yellowish. The smoothness of chocolate is mainly based on it. Cocoa powder is made from powdered parts other than cocoa butter. It also reflects the unique flavor of chocolate.
If you want to start a business about chocolate,we have professional chocolate production line,a whole line from cocoa beans to chocolate,if you are interest in our chocolate production line want to know more about this processing line please leave your email on our website or you can contact me with freely,we will send the machine detail and price to you.
Contacts: Cara
Email:cara@machinehall.com
Tel:0086-13015518550
If you want to start a business about chocolate,we have professional chocolate production line,a whole line from cocoa beans to chocolate,if you are interest in our chocolate production line want to know more about this processing line please leave your email on our website or you can contact me with freely,we will send the machine detail and price to you.
Contacts: Cara
Email:cara@machinehall.com
Tel:0086-13015518550
