Cocoa bean processing and the manufacture of chocolate
Abstract:
An outline of chocolate production is provided from the cleaning, roasting and winnowing of the beans, through the grinding process, butter production and the manufacture of chocolate. Each stage of the process is described, from the production of the liquor and the different ways of butter manufacture, its deodorisation and the manufacture of cocoa powder. The chemical structure and composition of cocoa butter is provided as well as the different methods used to assess its quality. A review of the different types of cocoa powders and their uses is also included as well as the production of chocolate by combining cocoa liquor with cocoa butter and other ingredients.
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