how is choclate made?

Question

from a comfort eater

Answer 1

Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. Native to lowland tropical South America, cacao has been cultivated for three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. All of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After being roasted and ground, the resulting products are known as chocolate or cocoa.

Much of the chocolate consumed today is made into bars that combine cocoa solids, fats like cocoa butter, and sugar

nfd♥

Answer 2

HOW CHOCOLATE IS MADE
Producing chocolate is a time consuming and complicated process, but we have endeavoured to provide a simplified guide which we hope you will find easy to understand:
The first step is the harvesting of the cocoa pods containing the cocoa beans.
The Pods are crushed and the beans and surrounding pulp extracted and fermented naturally for about six days in either open heaps or boxes after which the beans are dried.
The finest chocolate is produced when the drying process is done naturally by the sun for 7 days or more.
Accelerated or artificial drying is quicker, but produces inferior quality chocolate, mainly used in mass produced products and cake coverings.
The next process is shared with coffee in that the beans are first graded, then roasted. Roasting times depend on the type and size of the beans, like coffee this can also affect the final flavour of the chocolate.
Light Crushing separates the kernel or 'Nib' from the shell or husk (like shelling a nut), the husk is then separated or 'winnowed' out and discarded.
At this stage most manufacturers put the Cocoa Nibs through an alkalisation process to help develop flavour and colour. However, some purists producing the finest chocolate prefer to rely on the quality of the beans and natural processing to produce the best colour and flavour.
The nibs, which are very high in fat or cocoa butter, are then finely milled and liquefy in the heat produced by the milling process to produce cocoa liquor. When cocoa liquor is allowed to cool and solidify it is known as cocoa mass.
At this point the manufacturing process splits according to the final product. If the end product is chocolate, some of the cocoa liquor is reserved, the rest is pressed to extract the cocoa butter leaving a solid residue called press cake. Press cake is usually kibbled or finely ground to produce the product known to consumers as Cocoa Powder.
The retained Cocoa Liquor and/or solid Cocoa Mass is blended with Chocolate Butter and other ingredients to produce the various types of chocolate as follows:
BLENDING
Cocoa Liquor and/or Cocoa Mass is blended back with cocoa butter in varying quantities to make different types of chocolate. The finest plain or dark chocolate should contain 70% Cocoa or more, whereas the best Milk Chocolate contains 30% or more Cocoa and the best White Chocolate contains 25% or more Cocoa Butter. In addition most chocolate contains a sweetener, usually sugar, this is because without some kind of sweetener, chocolate would be so bitter as to be virtually inedible. The other most commonly added ingredients are natural Vanilla or artificial Vanilla (Vanillin) for flavour and Lethicin (usually made from Soya) as an emulsifier.
copied from google. dont ya just love it! Think i will go and get some now.Mmmmm

Answer 3

Who cares! its chocolate hehe x

Answer 4

i get you dani