We got cocoa powder from cocoa mass yesterday.
Now, we will make chocolate from the cocoa mass.
The proportion from each ingredients is depending on our taste or our wishes.
But the cocoa mass should be the main ingredient.
We can also add cashews, almond, peanuts, raisin or other dry additional ingredients to increase the flavor.
The first process is mixing.
All of the ingredient (except additional ingredient) will mixed in a mixing machine until we get a homogeneous paste.
Second process is refining.
The homogenous paste will refined to get finer paste.
Conching is the final step in determining the ultimate flavor and texture of the chocolate.
The conching machine, so-called because the original designs resembled seashells, kneads and massages the chocolate mixture for 18-60 hours at 60 -70 Celsius degrees.
The speed, temperature, and length of the conching process determines the final texture and flavor of the chocolate.
This is the same machine that used in pulverizing process.
In this process, the water content will be reduced.
We can use various forms of molds.
Big molds for chocolate block or chocolate bar.
Little mold for chocolate candy.
Before the paste pour into the mold, it must be conditioned through the heater in 33 - 48 Celsius degrees gradually for about 12 - 15 minutes, in order to melt the cocoa's crystal.
In this process we can add the additional ingredient.
Then it poured into the mold.
After that, we put the molds in the cooling room for about 30 minutes.
|here they are... our chocolates|
The last process is demolding.
We take out the chocolate from the mold, then it's ready to be packed.
We have been getting so many product from cacao.
So... Do you know what is the difference between cacao and cocoa?
Don't be confuse!
Don't miss the next 'cacao talk'...
I hope you enjoy this cacao talk....