There are few things as decadent as a piece of melt-in-your-mouth chocolate. The kind of chocolate that you don’t even have to bite into; it just rests on your tongue and leaves you craving the next nibble. If you have ever had a piece of European chocolate, then you know exactly what this experience is like. While there are plenty of chocolates in America that are tempting and delicious, they are few and far between compared to a piece of European chocolate.
How is Chocolate Made?
While making chocolate may seem like a simple task it is detailed, strategic, and created as one would form a piece of culinary art. Any chocolate you consume is made from fermented cocoa beans and begins production in a five-step process.
The first step is to cultivate the cocoa beans from the inside of a cocoa pod and clean them.
The second step is to roast the beans. (Whether that is in a factory or roasted by the heat of the sun is all dependent on who is making them.)
The third step in making chocolate is to remove the shell around the bean. After the beans have been roasted, the shell on the outside will come off easily and reveal the inner cocoa bean hidden behind it.
The fourth step is to take the cocoa beans and grind them down into a fine powder.
The fifth and final step is to separate the cocoa from the cocoa butter and use the cocoa mass to form it into any chocolate that is desired. (Cocoa butter can also be used in chocolate production.)
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