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Chocolate Making Process
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Flashcards
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Roasting
The dried beans are roasted to enhance flavor and color.
Fermenting
Cacao beans are taken from pods and fermented to develop flavor.
Tempering
A process of carefully heating and cooling chocolate to stabilize the cocoa butter crystals.
Grinding
Cacao nibs are ground into a thick paste called chocolate liquor.
Molding
The tempered chocolate is poured into molds to set into desired shapes.
Aging
Allowing the chocolate to rest enhances the flavors as they meld together.
Harvesting Cacao
The process of collecting ripe cacao pods from the cacao trees.
Conching
Further refining the chocolate liquor and sugar to improve flavor and texture.
Drying
After fermenting, cacao beans are dried to reduce moisture and prevent mold.
Packaging
Finished chocolate products are wrapped and packaged for distribution.
Cracking and Winnowing
Roasted beans are cracked and shells are removed to extract the nibs.
Quality Control
Regular checks are made throughout the process to ensure standards.
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