How is chocolate made
How is chocolate made?
Closeup of an open cocoa fruit showing the seeds inside. From these seeds the chocolate is made
The process of making chocolate begins in the countries of origin with the prefermentation, fermentation and drying of the seeds of the cacao tree.
Why do cocoa seeds must be fermented?
Fermentation and drying of the seeds produces physical changes (seed browning, increase of volume and decrease of weight) and chemical changes (less acidity, greater aroma and greater resistance to putrefaction)
All these changes allow the export of the seeds to the industrialized countries, for their subsequent processing of the paste and the cocoa butter.
What processes are performed after the seeds are imported?
The countries importing seeds or cocoa beans process the imported product to make pulp and cocoa butter. Among the processes performed we have basically the following:
From the use of one of these two products or the combination of the two all the varieties of chocolate that we know.
More information on cocoa and chocolate in the listing above
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This material is for informational purposes only. In case of doubt, consult the doctor.