Chocolate is a critical ingredient in many foods such as milkshakes, candy bars, cookies, and cereals. In North America and Europe, chocolate is ranked as one of the most popular flavors (Swift, 1998). Despite its popularity, most people are unaware of the unique origin of this popular food. Chocolate is a product that requires a complicated process to produce. The method includes harvesting coca, refining coca into cocoa beans, and transporting the beans to a manufacturing plant for cleaning, instruction, and grinding. These cocoa beans are then imported or exported to other countries to be transformed into different chocolate products (Allen, 1994).
Harvesting cocoa and processability.
The production of chocolate starts with the harvesting from the forest. Cocoa needs to be harvested manually in the woods. First, the seed pods of coca are collected, the cocoa beans are selected and stacked. These cocoa beans will be shipped to manufacturers for mass production.
Step 1:Pick the pods and open them.
Cocoa beans grow on the trunk and branches of cocoa trees. The pods are the size of soccer. The pods are green at first and orange when they mature. When the pods are ripe, harvesters carry knives through the cocoa plantation and gently cut the pods from the trees.
Machines may damage the trees or the bushes and pods growing on the trunks, so workers must harvest the pods by hand with short hooked blades mounted on long poles to achieve the highest fruit.
After the cocoa pods are collected in baskets, the cocoa pods are sent to the processing plant. Here, the cocoa beans are cut, and the cocoa nibs are removed. Each cocoa pod can contain more than 50 cocoa beans. Fresh cocoa beans are not brown at all and taste completely different from the sweet chocolate that is eventually produced.
Machines can damage the cocoa trees or the bushes and beans growing on the trunk, so workers must harvest the beans by hand using short hooked blades mounted on long poles to achieve the highest possible fruit.
After the cocoa pods are collected in baskets, the cocoa pods are sent to the processing plant. Here, the cocoa pods are cut, and the cocoa beans are removed. Each cocoa pod can contain more than 50 cocoa beans. Fresh cocoa beans are not brown and taste completely different from the sweet chocolate that is eventually produced.
Step 2:Fermentation of the possible seeds.
Now the beans are fermented. Place on a large, shallow heating plate and double cover with banana leaves. If the climate is suitable, they can simply be heated by the sun. The workers stir regularly to ferment the beans evenly. The fermentation period is when the beans turn brown. This process may take five to eight.
Step 3:Drying the cocoa seeds.
After fermentation, the cocoa seeds must be dried and then fished out of the bags and shipped to the chocolate manufacturer. The farmer simply spreads the fermented seeds on a tray and leaves them in the sun to dry. The drying process usually takes about a week, and the dried cocoa seeds are only about half their original weight.
Once the cacao beans are in the chocolate machine, chocolate can be extracted. In general, the production process varies slightly depending on the type of cacao tree, but most factories use similar machines to break down the beans into cocoa and chocolate (International Cocoa Organization, 1998). First, the fermented and dried cocoa beans are refined into dried cocoa beans. Then, they are heated and melted into chocolate liquor. Finally, the manufacturer mixes the chocolate liquor with sugar and milk to add flavor. After the mixing process, the chocolate liquor is stored or transported in tanks to the molding plant, where it is poured into molds for sale. Finally, the packaging and packing machines pack the chocolate and are ready for shipping.
Choose your favorite chocolate bean molding machine.
Making chocolate comes with its own special prescription to make a unique chocolate product. Whether you are a small artisan or developing an industrial-scale production facility, there are techniques to improve—chocolate making equipment for all sizes and flavors.
Do you like making chocolate? Do you want to improve or expand your chocolate production? For example, have you considered producing your own chocolates or compounds? Can you refine chocolate to taste better? How do you color cookies? Is your chocolate molding process efficient and hygienic? Can you fill chocolate profitably using primary molding technology?
Choose your chocolate machinery and equipment.
Our range of equipment includes solutions from 3 or 5 roll refiners to energy-efficient ball mills, traditional dry refiners, solutions for wet refiners, tanks and temperers, packaging lines, primary molding, or traditional shell molding.
We can help you improve the production of chocolate sandwich bars, cookies, and cookies. We can also help you produce chocolate chips, hollow chocolate models, and chocolate pralines. How about chocolate lentils, chocolate chips, and chocolate beans? Or cookies with centers?
According to the required production volume, Shanghai Chunqi Machinery Factory provides you with reliable production solutions for chocolate bean forming machine. If you are planning to expand the scale of the chocolate production line, please contact us, and we will get in touch with you as soon as possible.