•Work done by:•Micael Ramos

•9ºD/Nº17

In this work, I will talk about the making the Chocolate,and others types of chocolate .

Although I don’t like chocolate I search for information about this issue.

The chocolate is making from the cacao through the grinding their kernels and ground in the industrial or home use. Other products include its cocoa pulp, juice, jelly, and cream.

1 –Mixing2 - Refining 3 - Conching4 - Season5 - Modelling

Conching - After the fruit of cacao is open and the seeds, placed in vats to ferment, they are dried in the open air or in kilns. Later, when they reach the factory the beans are chosen and can be dried again and are then roasted and ventilated. The grains are cleaned, roasted and crushed to produce a “pasta” called, Cocoa mass. Thus, is the first stirring.

Refining – The “pasta” previously made is now experienced in a process of grinding the beans and the rest of the ingredients are rolled into cylinders and screened, turning into small particles next 15 / 20 microns to produce cocoa powder.

Conching – A crucial and vital operation,to makes the dough loses its 2gritty” and acid flavor that gives the Chocolate all the grandeur of his firmness. This operation was first made in vats had clamshell. It is one of the stages that take longer and may last from 12 hours to 5 days.

Temper chocolate – it is a process of crystallization, because it is uniform and tempered to got from liquid to solid. The chocolate is poured into metal molds that give various forms now use vibrating tables to get off the air bubbles and only then it takes the next step..

Modeling Chocolate – Here it is shaped, because the chocolate goes through a cooling tunnel, about 10-12 degrees centigrade. At the end of the tunnel, the Chocolate is easily removed from its mold, in tablets or other forms. Finally it is packed.

I liked to do this work, because I learned about all the process of making the chocolate.

I can also say that making chocolate isn’t so easy as it seems to be.