For the first time, the inhabitants of the ancient civilization of the Olmec culture in South America learned about the possibility of making chocolate from cocoa beans. Since then, cocoa tree seeds began to be used in the creation of various drinks and sweets for people of the upper class and ritual offerings to the gods.
Around 1530, Hernan Cortes returned from South America to Europe and brought chocolate cocoa beans with him. Europeans liked the new delicacy, and began to produce chocolate in the confectionery shops.
Since then, cocoa beans have become so valuable that these grains are even paid instead of money.
The recipe has changed and improved, but the basic principle of making chocolate has remained the same to this day. Today, most of the chocolate products are produced in the confectionery factories, so lovers of sweets are offered a wide selection of chocolate products. Enjoying the taste of sweets, the question arises: how is chocolate made?
Interesting fact: The cocoa tree has the scientific name "Theobroma cacao", which means "food of the gods".
Cocoa Bean Preparation
For the production of chocolate in the factory or at home, it is recommended to use only high-quality ingredients. Any change in composition or process may result in poor taste. Factory chocolate must meet high standards and maximize customer satisfaction.Therefore, for the production of chocolate, enterprises purchase high-quality ingredients from suppliers.
There are several types of chocolate:
- usual - the content of cocoa products from 35% to 55-60%;
- special chocolate - diabetic and for the military;
- dessert - with additives;
- with filling;
- porous;
- bitter;
- white.
Initially, high quality raw materials and prescription fillers are selected. In special installations under operator control, the beans are cleaned of debris, cocoa shells and contaminants. Using crushers, the kernels are crushed and sent via a conveyor belt for frying in an electric furnace. The fried chopped bean kernels are passed through a sieve with holes of different diameters and sorted according to the required sizes. Large particles are used to make chocolate bar, and small particles are added to the fillings.
There are the following fillings for chocolate:
- fruit and marmalade;
- chocolate fondant;
- creamy fondant;
- pralines;
- liquor.
Interesting fact: Chocolate first appeared in Russia in 1786 thanks to the traveler Francisco de Miranda.
Cacao
Cacao beans are sent to special grinding plants, in which they turn into fine powder, similar to flour. Confectioners try to achieve maximum grinding, because the smaller the particles, the better the taste will be for chocolate.
Chocolate making
Cocoa Powder Preparation
The powder is poured into a special container at a temperature above + 40 ° C so that it begins to secrete oil and take a creamy consistency.The finished mass is transferred to a rolling machine, in which it is subjected to mixing and additional grinding under pressure of the rollers. The plastic mass as a result becomes clumping and loose.
Chocolate layout
Powdered sugar and additional additives are added to the cocoa powder according to the recipe. As a result, the amount of cocoa butter should be between 32-36%. If there is not enough butter in the grated cocoa, then it is added until the desired consistency is obtained.
At this stage, various additives are used to make chocolate, for example: dairy products, nut kernels, vanillin, milk, raisins.
Interesting fact: The first chocolate market in Russia was created by Alexei Ivanovich Abrikosov in 1880 with the name "Partnership of A. I. Abrikosov Sons."
Conching
As soon as the ingredients are added to the chocolate mix, the operator sends it to the conching machine. In a special open container, mixing occurs in a heated state for up to 72 hours. Prolonged contact with air and constant mixing allows us to weed out unpleasantly smelling and tannins from the mixture and thereby improve the quality and taste of future products.
Chocolate forming
The finished mass is sent to the apparatus for the formation of chocolate bars. The molten mass with a temperature of + 40-45 ° C is carefully cast into prepared forms, where it is quickly cooled to + 33 ° C and aged 30-40 minutes. Using a vibratory conveyor, air bubbles are removed from the floor of the cooled chocolate bars.It is necessary that the cocoa butter crystallizes in the molds and then the chocolate melts in the mouth, creating a pleasant feeling.
Chocolate packaging
After passing the quality control, the cooled chocolate bars are wrapped in foil and packaged in paper boxes. Finished confectionery products are sent for sale to stores.
Interesting fact: white chocolate has this color due to the lack of ground cocoa powder. The remaining ingredients are the same as in dark chocolate.
Chocolate is the most common and favorite delicacy, which has its own history and manufacturing secrets.
