The Chocolate Distribution Company

Take a love for chocolate, a passion for travel, along with a desire to introduce others to the amazing delicacies found along the way, and you have the origins of The Chocolate Distribution Company.

Started by Marisa Mudge in 2014, The Chocolate Distribution Company is focused on providing customers with advice, tips, and recommendations regarding premium chocolate from some of the most exotic locations, as well as your local chocolatiers.

Visit our site at www.TheChocolateDistributionCompany.com

Thursday, June 16, 2016

How is chocolate made?

How is chocolate made?

Roasting- the cacao beans are roasted in large, rotating ovens, at temperatures of about 210-290F. Roasting lasts from half an hour up to two hours. The heat brings out more flavor and aroma, and it dries and darkens the beans
Cracking-The husk must be removed from the shell, roasting will make the husk loose. When the husk is cracked the process of removing the husk from the nibs (winnow) can begin.
Winnowing (discarding the shells) - The beans are transferred to a “winnower” that removes the shells of the beans and leaves the “nibs”—the essence of the cocoa bean that’s full of cocoa solids and cocoa butter.
Milling (grinding)-The nibs are then transferred to a mill where they are ground to a liquid. The liquefied beans are called chocolate liquor, but no alcohol is involved. The term means "liquid." The liquor is poured into molds and, when it hardens, is plain unsweetened chocolate.

Pressing- To produce cocoa powder and cocoa butter, the unsweetened chocolate is pumped into giant hydraulic presses that weigh up to 25 tons. Under pressure—up to 6,000 pounds per square inch—the cocoa butter becomes a yellow liquid that drains away through metallic screens and is collected for later use. What remains is a dry, pressed brown cake that is cooled, pulverized, sifted and sold as cocoa powder.

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