What is the process of making chocolate called?

What is the process of making chocolate called?

Grinding is the process by which cocoa nibs are ground into ” cocoa liquor”, which is also known as unsweetened chocolate or cocoa mass. The grinding process generates heat and the dry granular consistency of the cocoa nib is then turned into a liquid as the high amount of fat contained in the nib melts.

How does chocolate get its flavor?

Chocolate is made from cacao (or cocoa) beans, the seeds of cacao trees. Raw cocoa beans have an intense, bitter taste and must be processed to bring out their characteristic flavor.

Is a process to develop the flavor of the chocolate liquor?

Alkalization. When beans are used to manufacture cocoa powder, the cocoa liquor is generally treated with alkali to improve color and develop flavor.

How is chocolate made explanation text?

The seeds of the cacao tree have a bitter taste and must first be fermented to develop flavor. After fermentation the beans are dried, cleaned and then roasted. The shell of the cacoa bean is removed to produce cacao nibs. The nibs are then ground to produce cocao mass or pure chocolate in a rough form.

What is the meaning of conching?

Conching is a modern process used in making chocolate. The characteristic taste, smell and texture are developed during the conching. The word goes back to the Spanish word “concha”, which means shell. It arose because the original vessel that used to hold the chocolate was shaped like a conch shell.

What is chocolate flavor?

The terms “chocolate flavored” or “natural chocolate flavored” must be used on the labeling of any nonstandardized food in which the consumer could reasonably expect a chocolate ingredient but which contains cocoa as the sole source of chocolate flavoring.

What other names can chocolate liquor be called?

Chocolate liquor is known by a bevy of names, including— but not limited to— cacao liquor, cacao mass, baking chocolate, cocoa liquor, cocoa mass, and even just “chocolate.” But whatever you call it, this liquid is made from cacao beans (also called cocoa beans or cocoa nibs), and it contains both cocoa solids & cocoa …

What is the conching machine?

Our state-of-the-art conche machines work to a long, meticulously planned, process involving intense mixing, stirring and aerating of the heated liquid chocolate to eliminate unwanted acidity and bitterness (this process is not dissimilar to evaporation).

What are the steps in the chocolate making process?

The Chocolate Making Process. 1 Step 1: Cleaning. The process of making chocolate starts with the cocoa beans being passed through a machine that removes dried cocoa pulp, pieces 2 Step 2: Roasting. 3 Step 3: Shell Removal. 4 Step 4: Nibs are ground. 5 Step 5: Cocoa is separated from Cocoa Butter.

How are nibs used in the chocolate making process?

Here’s where the first secrets of the chocolate manufacturer comes in. The nibs are blended, combining as many as 8-10 varieties. It is control of these subtle mixtures that maintain constant quality and brings out the flavor of each particular variety of chocolate.

What kind of agitator is used to make chocolate?

A conche is a large agitator that stirs and smooths the mixture under heat. This is an important step in the process of producing consistent, pure, and delicious gourmet chocolate — and it is here that the final aroma and flavor are defined. At this point, soy lecithin and cocoa butter may be added for required fluidity.

What are the goals of mixing and kneading bread?

Following Mise en Place, the goals of mixing and kneading bread recipes are to not degrade (overmix or overheat) the dough while uniformly incorporating the ingredients, develop the gluten, and initiate yeast fermentation, later ended during bread baking.