Cocoa Fermentation Process

1. Harvesting: They first remove the pods very carefully to avoid damaging the flower cushion. After, they start to inspect the cocoa bean to make sure it isn’t damaged and is ready to be cleaned. 

2. Fermentation: Chocolate flavor development has two stages: proper fermentation of wet cocoa beans on the farm by the grower, followed by roasting by the processor in the factory. Both stages are needed for creating high-quality chocolate flavor. In this process the pulp drains away between 36 and 72 hours.

3. Drying: After the cocoa beans are fermented, they are reduced between 5.5% to 7.5% moisture, and dried on bamboo mats or concrete platforms. The drying process is different depending on weather conditions.

4. Roasting: Roasting cocoa beans is also different by company and country, with flavor influencing bean type, blend, and equipment. It is very important you get the correct roast level.

5. Winnowing: The process of winnowing, cracking, fanning, and hulling involves the clean separation of the shell and meat of a bean. The clean separation process is driven by economics and government law

6.  Nibs Grinding: Nibs grinding has advanced in the later 20th century including using liquor mills. Before, nibs were mixed with sugar and processed in a melangeur. The material produced rangers to a paste to a fluid.

7. Alkalization: The optional alkalizing process, also known as the Dutch processing, changes the flavor and color of chocolate liquor and cocoa powders. Cocoa material is mixed with alkaline compounds like potassium carbonate or calcium carbonate at high temperatures and pressures, which make the different colors.

8. Liquor Pressing: Hot cocoa liquor is pressed at high temperatures in a hydraulic press to form cocoa cake, which is processed for specific particle sizes.Cocoa butter is an expensive ingredient in chocolate recipes extracted from cocoa liquor. Dark brown color can mean issues like poor handling during processing and storage, requiring more testing.

9. Cocoa Grinding:Before cocoa cake grinding can start, it goes through cooling steps. The industry uses hammer and disc mills with a classifier to improve grinding efficiency. Cocoa powder also requires a controlled cooling process where it’s held at specific temperatures to allow cocoa butter to form stable crystals. Storing the powder correctly is crucial for keeping its color, softness, and flowability.

1. Cocoa liquor, cocoa butter, and sugar are key ingredients for making different types of chocolate. Chocolate manufacturing involves four main stages: batching, particle reduction, conching, and standardization. Batching is combining ingredients according to a recipe. Particle reduction creates a smooth texture. Conching is the process to understand flavor changes. Standardization adjusts chocolate with fats and emulsifiers, and includes adding volatile flavorings.