The process of reducing the particle sizes of both cocoa solids and sugar crystals in finished chocolate. The goal is somewhere in the range of 1525 microns.
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Alkalized Cocoa Powder: Dutch process powders which have been treated with alkali. They range from very light reddishbrown to dark reddishbrown in color, and mild ...
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Processing cocoa beans ready for chocolate making involves six main steps: Fermentation During fermentation the cocoa pulp clinging to the beans matures and turns ...
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Chocolate, in all of its varied forms (candy bars, cocoa, cakes, cookies, coating for other candies and fruits) is probably America''s favorite confection.
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Summary of the process of transforming cocoa beans into chocolate. Step 1. The cocoa beans are cleaned to remove all extraneous material. Step 2.
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A conche is a surface scraping mixer and agitator that evenly distributes cocoa butter within chocolate, and may act as a "polisher" of the particles. It also ...
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