How to Make a Chocolate

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    How to make a Chocolate

    Chocolate starts a tree called cacao tree. This tree grows in equatorial regions, especially

    in place such as South America, Africa, and Indonesia. Generally the colour of this fruit

    when its young is light green and when its grow elder and elder, its colour will change

    from light green to dark yellow and its become more bigger and longer than before. The

    cacao tree produces a fruit about the size of a small pine apple. In side the fruits are the

    tree's seeds. They are also known as coco beans.

    Next, the beans are fermented for about a week, dried in the sun. After that they are

    shipped to the chocolate maker. The chocolate maker starts by roasting the beans to bring

    out the flavour. Different beans from different places have different qualities and flavour.

    So they are often shorted and blended to produce a distinctive mix.

    The next process is winnowing. The roasted beans are winnowed to remove the meat nib

    of the cacao bean from its shell. To winnow the nibs, they stired gently with hands

    maker or a spoon as the maker blow on them with a hair dryer or small shop vac until the

    husks are blown away.

    Then the nibs are blended. The blended nibs are ground to make it a liquid. The liquid is

    called chocolate liquor. It tastes bitter. When it will be processed to be some cookies,

    cake or any other else that contains chocolate, usually the maker will add some sugar or

    milk to the chocolate in order to make it tastes sweet and delicious. It also flattered the

    children or teens who really loves to taste the fickle of chocolate.

    All seeds contain some amount of fat and cacao beans are not different. However, cacao

    beans are half fat, which is why the ground nibs from liquid. It is pure bitter chocolate.

    General statement; it is a statement which says about chocolate and how it is formed

    Sequenced explanation; it is a series of explanation on how chocolate is formed beforewe eat. First, the chocolate is coming from the cacao tree. Then it is fermented and shipto the chocolate producer. The cacao bean then are roasted and winnowed.

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    Makingchocolatefrom the bean isn't easy. Chocolate companies invest millions of

    dollars into tools and machinery to turn bitter cacao beans into delicious chocolate bars.But with many hours -- or possibly days -- of hard work and dedication to detail, alongwith some equipment of your own, you can turn yourkitcheninto a miniature chocolatefactory. By following these instructions and techniques, you'll be able to make your veryown brand of chocolate.

    Steps

    1. Roast the cocoa beans. The process is similar to roasting coffee beans, exceptwith gentler requirements: 5-35 minutes at temperatures between 120-160 degreesC(250-325 degrees F). You must generally expose the beans to an initial high

    temperature, lower the temperature gradually, and stop roasting when the beansstart to crack (but not burn). The first image shows the cocoa beans beforeroasting, and the second image shows the after-result. You can accomplish this inyour oven or by using a store-bought roaster.

    o If roasting in youroven, you will need to do a bit of experimenting

    because roasting times depend on the type of bean you're using. Lay thebeans in a single layer across a cookie sheet. Start off with an 18 minuteroast in a preheated oven at 120 degrees C (250 F). They'll be ready whenthey start to crack and when they actually taste like chocolate (let themcool before tasting!).

    o For roasting larger quantities of cocoa beans, you may want to invest in a

    drum, which is rotated over a gas grill.2. Crack and winnow the beans. After roasting, the beans must be cracked into

    nibs and winnowed, whereby the husks (chaff) are removed.o You can crack the beans with a hammer and remove the husks (which

    should be loose after proper roasting) by hand if you are working with asmall batch.

    o For larger batches, you can use a very coarse, Corona type mill or

    purchase a specialized mill[1] (shown here, also see Citations below) tocrack the beans into nibs. (In case you were wondering, a meat grinderdoesn't work.)

    o To winnow the nibs, stir them gently with your hands or a spoon as you

    blow on them with a hair dryer or small shop vac until the husks are blownaway.

    3. Grind the nibs into a cocoa liqueur. You will need equipment strong enough toliquefy the nibs and separate the remaining husks. General food processors, Vita-Mix, coffee grinders (burr and blade), meat grinders (manual and electric) mortarand pestles, and most juicers will not work. You may need to experiment to findequipment that gets the job done. Many home chocolatiers find success with a"Champion Juicer"[2] (see Citations below). Feed the nibs into the juicer one

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    o Pour about one third of the contents of the bowl onto a hard, non-porous

    counter top or other surface (granite or marble works best). Spread thechocolate out with the spatula, and then bring it all back together.

    o Continue doing this (for about 10-15 minutes) until the chocolate is about

    85 degrees F. By the time the chocolate cools down to that point, the

    chocolate should be a thick, gooey mass.o Add some of the 100 degree F chocolate from the bowl to get the

    chocolate workable again. Gently work the chocolate around.o Return the chocolate back into the bowl with the 100 degree chocolate.

    Stir it gently, and try not to create bubbles.o Check the chocolate's temperature. You want it around 90 degrees F, but

    neverover 92 degrees F. Anything higher than this and you may need totemper the chocolate again.

    6. Mold the chocolate while it is still at about 90 degrees F. Pour the chocolateinto the molds, careful not to spill. Some people find it effective to use a largesyringe to place chocolate in the mold, but it is all about personal preference.

    When all of the chocolate has been added to the molds, you may either freeze,refrigerate, or let them harden at room temperature. Again, it's all about personalpreference, and there is no rightway to do it.

    7. Remove the chocolate from the molds when the chocolate is hardened . Themolded chocolate should have a glossy appearance and should snap cleanly in twounder pressure. If you are unsatisfied with your outcome, you may re-temper thechocolate as long as the chocolate remains dry and you haven't burned it.