Almost all the chocolate in the world is produced on huge industrial plants four or five major companies. But over the last few years has been actively developing the direction of “Kraft” chocolate, whose members are passionate lovers of chocolate and make sweets from scratch, reports Rus.Media.
One of these fans, the Ramsey House (Dom Ramsey), being the owner of the company for the production of Kraft chocolate in London, told in detail and showed how the process of chocolate creation — all the way from wood to the finished tile.
The way any chocolate that you ate in your life, begins with the cacao tree (Theobroma Cacao), which grow brightly colored pods. The photo was taken in Hawaii, the only place in the U.S. where you can grow cacao trees.
The cocoa pods grow directly on the large branches of a tree.
Colorful cacao pods.
Inside of each pod 25 to 40 cocoa beans surrounded by a white pulp.
Inside the cocoa bean.
During harvest, pods are cut and cut beans. Them stacked in wooden boxes and covered with banana leaves. Fermentopathia leave them there for 5-7 days. The fermentation process is important for the future of the taste of chocolate.
Then the beans are spread in the sun, so they passivley 7-10 days.
The beans are regularly turned over, so that they dried evenly. In some parts of the world, particularly in Grenada, beans stirred with their feet, just walking on them.
After drying, the beans are Packed into sacks and shipped to chocolate makers around the world.
The first thing the beans by hand, carefully sorted, separating the spoiled fruit, stones and twigs.
The sorted beans are sent to the furnace, where they twist and fry 20 minutes. Small equipment manufacturers are not many, so you have to improvise.
Then the beans are passed through such a device. Upstairs there is a juicer which splits the beans. At the bottom — cleaning machine attached to the cleaner that exfoliates lightweight shell beans.
Then the beans are ready for grinding.
Crushed cocoa beans, pour in a granite millstone. The friction of the crushed beans are heated and begins to melt the cocoa butter from which the beans are 50 percent. At this stage, add cane sugar milk powder for the future of milk chocolate.
Millstones work in three days. With every minute the mixture becomes softer and softer. During the process, which is called conservancy, chocolate flavor appears. The constant movement of the millstones and the heat removes any bitterness from the mixture, appear characteristic aromatic notes of chocolate.
A small batch of milk chocolate.
It’s been three days, it’s time to pour the chocolate mixture obtained.
Chocolate exists in several crystalline forms. It is heated and cooled in a special machine. Then poured into a polycarbonate form, and passed through vibration to remove any air bubbles. After sending in the fridge for a couple hours. If everything was done correctly, the chocolate separates easily from the molds.
And here’s the finished chocolate bars.
And it looks Maisternia chocolate