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    Howchocolateismade

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    api-264827268

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    © All Rights Reserved
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    Howchocolateismade

    Uploaded by

    api-264827268
    50 views2 pages

    Original Title

    howchocolateismade

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    50 views2 pages

    Howchocolateismade

    Uploaded by

    api-264827268

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    IsabelleHo

    9thGradeHumanities
    HowCocoaPowderand
    CocoaButterareProduced

    1. PodsharvestedintheCocoaBelt(WestAfricaandotherplaces
    1020northorsouthoftheequator).

    2. Fermentedforfivetoeightdayspodsopenedandtheinsides
    (pulpandbeans)areputintobasketscoveredinbananaleavesor
    spreadonlargetraysandcoveredinbananaleaves,thendriedinthe
    sunforaboutaweek.

    3. Podsareroastedforflavorthenwinnowedcrackedopenandouter
    shellisremovedandseparatedfromcocoapieces(nibs),nibsare
    thengroundupintococoaliquor.

    4. Cocoaliquoristhenheateduptoseparatethefat(cocoabutter)
    andtheremainingcocoasolidsaregroundintococoapowder.

    5. CocoaPowderandCocoaButter

    IsabelleHo
    9thGradeHumanities
    HowChocolateisProduced

    1. PodsharvestedintheCocoaBelt(WestAfricaandotherplaces
    1020northorsouthoftheequator).

    2. Fermentedforfivetoeightdayspodsopenedandtheinsides(pulp
    andbeans)areputintobasketscoveredinbananaleavesorspreadon
    largetraysandcoveredinbananaleaves,thendriedinthesunfor
    aboutaweek.

    3. Podsareroastedforflavorthenwinnowedcrackedopenandouter
    shellisremovedandseparatedfromcocoapieces(nibs),nibsare
    thengroundupintococoaliquor.

    4. Sugarismixedwithcocoaliquorandgrounddownsmallerand
    smaller,cocoabutterandflavors(vanilla)areaddedandthemixture
    becomessmooth

    5. ThenexttwostepsareConchingmixing,heating,agitating,aerating
    fortwentyfourhoursforavelvettextureandlessbitterflavor,and
    Temperingmixingmeltedchocolateatacontrolledtemperature
    untiltherightformoftinychocolatecrystalsareformed,giving
    chocolateitshardappearanceandtexture

    6. Thechocolateisthenmoldedandcooled.

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