Like chocolate
Making chocolate is a long process that begins with the cultivation of trees and cultivation of cocoa and cocoa pour the liquid into chocolate making, and finally designed and inserted into different types of flavors and candy. From the planting of cacao trees in South and Central America, and other cocoa-growing countries such as Brazil, Nigeria, Indonesia, Ecuador, Ghana, Ivory Coast, Papua New Guinea, Cameroon and the Dominican Republic, afterdelicious chocolate made with chocolate shops, chocolate is a production of the world, passing through a lot of hands.
Three Roll Cocoa Variety
There are three main varieties of cacao trees are grown for the production of chocolate and spread around the world: Criollo, Trinitario and Forastero. The Criollo cocoa tree from Central America, and about ten to fifteen percent of the total cacao trees in the world. They are small treesIt 'hard to grow, but developed the beans that are rich in flavor and taste. Cocoa Forastero is much easier to grow and makes nearly 70 percent of world production of cocoa up. His prayers have a bitter taste of cacao Criollo. Trinitarianism is a cross-racial Forastero and Criollo. It takes a taste of the Criollo and Forastero resistance against diseases and pests.
Grows with Shade
In general, cacao trees shooting up to sixty feet, whengrown in the wild. Farmers who grow cocoa trim them to about 20 feet so you can easily reach portions come harvest time, which usually occurs twice a year. Cocoa trees prefer to grow in the shadow areas, especially under the shade of larger trees and therefore the Board, Cocoa trees are planted next to banana trees, coconut palms and rubber trees.
The harvest of cocoa beans
The cocoa pods in about five or six months to develop before it can be harvested. When the pod becomesorange or red from a green or yellow, so that means they are ripe and ready for harvest. When farmers harvest the pods with a machete, as the pods placed in a large wooden box covered with banana leaves. The pods are then left to ferment for several days, depending on the cocoa plant. Criollo beans ferment for about two or three days, while the Trinitarian and forastero three to seven days to ferment. In the process of fermentation, the beans are wrinkled and darkcolor and its taste very bitter.
Spreading the chocolate factory
After fermentation, the beans are then dried in the sun for a few days. After drying, are packaged in bags and sent to factories around the world to make all kinds of chocolate from the chocolate fondant with white chocolate. Chocolate Factory, and then sort and clean the beans after they roast at 250-350 degrees for as long as an hour or twonot more than thirty minutes. The beans are then removed from their outer shell, crushed and ground to a paste dissolved in thickness, until it becomes what is called, chocolate, alcohol, the main ingredient of chocolate. Depending on the production of dark chocolate or milk, sugar, vanilla and lecithin then added.
