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