Meta: Are you a fan of dark chocolate? Well, then the dark chocolate making process in this guide will make you its fan and will force you to try it at home.
Do you wish to see the dark chocolate making process? If you are fond of dark chocolates, this guide on dark chocolate making will impress you. Many people think of how dark chocolate processes. So, in this guide, you will have your answer in the best possible way. Dark chocolate is a healthy food that is both nutritious plus delicious. Thus, here will you see the step-by-step process of its production.
Dark Chocolate Making Procedure:
Bean Growth & Harvesting – Dark Chocolate Making
The best growth of beans occurs under tropical rain forests’ canopy, which generally has its location within the equator’s 20 degrees. Mainly, three types of cocoa plants are there, such as Trinitario, Criollo, and Forastero.
On the trees, these beans are further allowed for ripening. When these beans are ripe, the beans’ pods cultivate a rich and fabulous red or golden-orange color that depends on the bean type.
Moreover, these beans are split open, and further, the beans wrapped in pulp are erased from the fruit.
Drying and Fermentation – Dark Chocolate Making Procedure
In the next step, cocoa beans’ fermentation is crucial in growing cocoa beans that comprise the ultimate flavor.
Fermentation is a spontaneous process that conducts straight after you harvest a cocoa fruit. During the fermentation process, the pulp of the fruit liquefies. Also, the process of fermentation is generally performed by leaves’ covering present in heaps. Or it has the fermentation process that takes place in wooden sweating boxes.
Furthermore, the correct humidity, frequency, and temperature decide the beans’ flavor, whether it’s ground or roasted beans. So, for developing complex flavors, manufacturers perform the fermentation process.
Next, the fermented beans are further dried on mats in the sun. You can even dry these beans using special driers for stabilizing them.
Roasting – Dark Chocolate Making Procedure
In the next step, in the ovens, manufacturers roast the cocoa beans between 105 degrees-150 degrees. So, it takes around 20 to 30 minutes for processing. At the time of roasting, cocoa beans’ color changes to dark rich brown color and develops a beautiful aroma and additional flavor.
There’s puffing of shells in the roasting process making these beans easier for removing them in the next process.
Winnowing, Milling/Grinding, and Refining
When roasting finishes off, the beans go through a winnowing machine that helps crack your shells and blows them at a distance with a fan. In this process, you now have an inner bean that you call nibs.
In the milling or grinding process, you get chocolate liquor. Further, with this chocolate liquor processing, you get cocoa powder.
Next, with the help of ball mills plus roll refiners, when you add milk during grinding/milling, you will have milk chocolate. When you use no chocolate liquor and use only cocoa butter, you get white chocolate.
Alkalization or Dutching
Manufacturers use this technique in making chocolate or cocoa powder. Alkalization involves the treatment of chocolate liquor or cocoa nibs having a mix with a mild alkali solution. With this technique, they raise the pH level. And hence, it improves the taste of dark chocolate by reducing its bitterness.
Conching – Dark Chocolate Making
In conching, manufacturers even distribute the cocoa butter. Further, it even boosts flavors via frictional heat. It also promotes delicious flavor via the release of oxidation, acids, and volatiles.
Manufacturers use conching for offering a smooth and uniform flavor and texture to the chocolate. It can take four hours up to three days to perform counching process.
Tempering – Dark Chocolate Making Procedure
Tempering is one of the second last steps in dark chocolate making. In this process, your chocolate tightly packs together without any difficulty. It’s an important process as it manages the cocoa butter’s crystallization contributing to the chocolate’s tight packing.
Further, the fat percentage in cocoa powder crystallizes six distinct forms, and every form has a separate melting temperature. Good flavor chocolates comprise V type crystals that result in a good and uniformly glossy texture.
At the time of tempering, manufacturers first heat the chocolate to 45 degrees for melting all six crystal forms. Further, these crystals are cooled to 27 degrees for allowing to form crystal types V and IV.
Next, you heat the chocolate to 31 degrees to eliminate IV type crystal and have only V crystal type.
After the tempering, your dark chocolate is ready for molding into the final product.
Conclusion on Dark Chocolate Making
We hope you must have a great time seeing the dark chocolate making process.