Gourmet Chocolate is one ot the most popular topics on the Internet today! The Processing Secrets of Chocolatehistory of chocolateAfter roasting the beans are allowed to cool and the seeds are shelled, this leaves only the meat which is called the nibs, nibs average 50 to 54% cocoa butter which is the natural vegetable fat of cacao. The seeds are then ground between large stone and heavy steel disks, called conching. This generates enough natural heat to liquefy the cocoa butter which is then removed. Removal of the cocoa butter leaves a thick dark paste called chocolate liquor, when molded this is unsweetened chocolate or bakers chocolate. If this is carried one step further and all of the cocoa butter is removed and it is ground into a fine powder this is called cocoa powder. history of chocolatechocolate dessert

The Processing Secrets of Chocolate

history of chocolate



After roasting the beans are
allowed to cool and the seeds are
shelled, this leaves only the meat
which is called the nibs, nibs
average 50 to 54% cocoa butter
which is the natural vegetable fat
of cacao. The seeds are then
ground between large stone and
heavy steel disks, called
conching. This generates enough
natural heat to liquefy the cocoa
butter which is then removed.
Removal of the cocoa butter leaves
a thick dark paste called
chocolate liquor, when molded this
is unsweetened chocolate or bakers
chocolate. If this is carried one
step further and all of the cocoa
butter is removed and it is ground
into a fine powder this is called
cocoa powder.
history of chocolate

chocolate dessert