Bean To Bar Chocolate Process

Stages for production of cocoa beans to chocolate bar process of cocoa beans to chocolate bar.

Bean to bar chocolate process. The beans are mixed or turned to enable this process and the temperature naturally raises to 40 50 c. Stage 1 growing of cocoa beans. This process is achieved by an array of different machines from stone melangeurs to roller refiners. The process begins with harvesting.

The period of cocoa trees is up to 25 to 30 years and it takes up to 5 years to produce the first cocoa pods. Some are large companies that own the entire process for economic reasons. When in doubt ask to see the process. Now lets see the stage wise process of how chocolate bar is formed from cocoa beans.

Once the beans arrive from thefarm to the chocolate factory they are cleaned then roasted. You can make chocolate in 1 hour with a rough texture or you can let chocolate process for 3 days for smooth texture. How bean to bar chocolate is made harvesting. There may be some confusion with companies claiming to be bean to bar.

The beans are moved through a slot into the next box down and stirred. Cultivating this tree is the very first step in the chocolate making process. Chocolate can be made with roasted or unroasted cacao beans. Ripe cocoa pods are harvested twice a year.

Others aim to control the whole process to improve quality working conditions or environmental impact. During this time much of the pulp drains away and the sugars begin to ferment. In order to be considered bean to bar makers need to start with raw cacao beans and those beans need to be roasted cracked winnowed removing the shell and ground into chocolate to be considered bean to bar. This stage is a major factor in developing the cacao flavour and can take up to eight days depending on the bean type.

Here is a 10 step process to make bean to bar chocolate 1 cocoa cultivation cocoa beans that are responsible for making chocolate are the seeds present in the fruit of the theobroma tree cacao tree. The pods and pulp are placed into large wooden containers where the pulp is allowed to ferment for five to. Refining is also the point in the bean to bar process at which other ingredients are introduced sugar additional cocoa butter whole milk powder etc. First cacao beans arefermented then dried.

The wet cacao beans called baba are carried up the stairs and dumped into the top box then covered with banana leaves for about 48 hours. The harvest times vary from. You can use the entire cacao bean including the husks or nibs only.