Table des matières
To make a chocolate bar, it first needs to be dried and cooled in vacuum ovens. Once it has reached room temperature, the chocolate mixture is put through giant rollers to grind the liquid into a solid form. Afterwards, it goes through the conching process, which involves kneading the chocolate liquid at a temperature of 46degC for a week. The next stage is tempering, which involves cooling and heating the liquid continuously, creating a stable chocolate consistency.
How chocolate is made in factories is a fascinating process that involves several different steps. Each chocolate factory uses its own recipe and processes to make different varieties. The ingredients vary depending on what flavor and texture you want. Chocolate is processed in a machine that grinds cocoa powder, sugar, milk, and other ingredients until the desired consistency is achieved. This mixture is then fed into the molds to be filled. Once this step is completed, chocolate is ready for the next stage of the production process.
Le beurre de cacao
Cocoa butter is a natural fat derived from cocoa beans. It is used in chocolate making because it improves the texture and melt-in-your-mouth feel of the chocolate. Chocolate makers add varying amounts of cocoa butter to the chocolate mix to obtain the desired texture and flavour. Its flavour varies according to where the cocoa butter is sourced. However, it can still enhance the chocolate making process if used in the right amount.
The primary ingredient in chocolate is sugar, which comprises approximately 30-70% of the formulation, depending on the type. Sugar imparts a wide range of functional properties to chocolate, including its melting profile, mouthfeel, taste, and rheological properties. Because of these properties, sugar substitutes pose a number of challenges to the manufacturers of chocolate confections. Here are some ways to substitute sugar in chocolate products. The following information is intended to serve as a general guide.
Lécithine de soja
Soy lecithin is used as an emulsifier in chocolate factories. It is not used to keep the cocoa butter and cocoa solids together. This is because it is a waste product and does not improve the flavor of the chocolate. It is used for two main reasons: to enhance flowability and to lower cholesterol. Here’s why soy lecithin is so important in chocolate manufacturing.
Les fèves de cacao
Although the cocoa bean is most widely known as a component of chocolate, it has a long history of uses. There are many types of cocoa plants, and the bean itself is not the only component. Before making chocolate, the beans must first be roasted, which gives them a distinct chocolate aroma. Before roasting, they may have a faint scent of chocolate, but once they are fully roasted, they release a delicious aroma that can’t be replicated by any other method.
There are some important quality standards for chocolate made in factories, which should be followed by every manufacturer. In the case of chocolate that contains vegetable fat, the legal declaration must be in bold. The type of fat used must be compatible with the cocoa powder and be compliant with the melting point, crystallization temperature, and tempering phase. The fat must also be acquired through a process that excludes enzymatic modification of the triglyceride structure.
Cocoa and sugar are the two main ingredients in chocolate. The first two are derived from cocoa, while the latter is made from the leftovers of other processed food. The chocolate is then combined with sugar to produce a rich chocolate bar. Depending on the manufacturing process, cocoa powder may be light orange-yellow or dark brown. This is what most people associate with chocolate. However, this is not always the case.