First you need to gather the cocoa pods containing the cocoa beans.
The Pods are then crushed and the beans and pulp extracted, fermented naturally for about six days, then allowed to dry.
The finest chocolate is produced when the drying process is done naturally by the sun for 7 days or more. Accelerated or artificial drying is quicker and more cost effective, however, produces inferior quality chocolate, mainly used in mass produced products and cake coverings.
The next process in chocolate production is the beans are graded, then roasted. The roasting procces is critical because it can affect the flavour of the bean, so roasting times are worked out on the size of the bean. Next a Light Crushing occurs separating the kernel or 'Nib' from the shell or husk (like shelling a nut), the husk is then separated and discarded. Most manufacturers put the Cocoa "Nibs" through an alkalisation process to help develop flavour and colour. However, those producing the finest chocolate prefer to rely on the quality of the beans and natural processing
to produce the best colour and flavour.The "nibs" are very high in fat (cocoa butter) so are finely milled and liquefy in the heat produced by the
milling process to produce cocoa liquor. When cocoa liquor is allowed to cool and solidify it is known as cocoa mass.
At this point the manufacturing process changes - according to the final product. If the end product is to be chocolate, some of the cocoa liquor is reserved, the rest is pressed to extract the cocoa butter leaving a solid residue called cake which is finely ground to produce the product known as Cocoa Powder. The retained Cocoa Liquor and/or solid Cocoa Mass is blended with Chocolate Butter and other ingredients to
produce the various types of chocolate on the market.
The finest plain or dark chocolate should contain 70% or more Cocoa.
The best Milk Chocolate should contains 30% or more Cocoa.
The best White Chocolate contains 25% or more Cocoa.
Nearly all chocolate contains a sweetener, usually sugar, because without some kind of sweetener, chocolate would be so bitter people would not want to eat it. Other commonly added ingredients are natural Vanilla or artificial Vanilla (Vanillin) for flavour and Lethicin
(usually made from Soya) as an emulsifier.
HOW DO YOU SPOT A QUALITY CHOCOLATE?
Flavor - must be well-balanced, not bitter or too sweet
Appearance - shiny and evenly colored
Aroma - rich and flavorful, not burned, musky or chemical in scent - that just ahhh smell!!
Snap - break firmly and cleanly, not crumble or splinter
Texture/mouth feel - smooth and creamy, not waxy and gritty
Aftertaste - should linger pleasantly
