1. Chocolate production
Anniina Teittinen

2. The production Harvesting the cocoa beans Fermenting Roasting Blending
Conching
Tempering
Moulding
Storing

3. Harvesting
Harvesting the cacao pods
Separating the beans

4. Fermenting Pouring into baskets Fermentation - biochemical changes
- determines the smell, taste and quality
Drying the beans
Bagging for transport

5. Roasting cleaning, inspecting and sorting the beans at the factory
Roasted in special equipment at a temperature of 130−150 °С
the shells are removed and the cocoa beans are crushed into cocoa nibs
cocoa-nibs are ground (75 microns)
cocoa liquor

6. Blending Cocoa liquor, sugar, cocoa butter = plain dark chocolate
+ milk or milk powder and vanilla
= milk chocolate
- cocoa liquor
= white chocolate

7. Conching intensive mixing at high temperature
A conche (container filled with metal beads) acts as grinder, also heavy rollers can be used
more homogeneous consistency
the length of the process determines the final smoothness and quality of the chocolate

8. Tempering long and complex process chocolate mass must be cooled
specific heat treatment
the problem: cocoa-butter is a polymorphic fat
crystallizes and congeals
takes different consistencies
the purpose:
to assure that only the best form is present
the uniform sheen and crisp bite
best appearance and mouth feel
most stable crystals so the texture and appearance will not degrade over time

9. Moulding pouring into heated moulds
adding extras, if wanted (like nuts)
the chocolate solidifies
packed

10. Storing ideal temperature between 15 and 19
relative humidity of less than 50 %
stored away from other foods
can absorbs different aromas

11. Repetition