From beans to bars, The Chocolate production

in #production β€’ 7 years ago (edited)

Ooohh I love chocolates! Do you? I researched about the chocolate production and this is what I've got today!. Chocolate brings a smile and a delicious cure for a bad day!...😻


Lets start from the cocoa tree!-μ½”μ½”μ•„ λ‚˜λ¬΄μ—μ„œ μ‹œμž‘ν•˜μž



The cocoa tree grows only in tropical,cocoa tree flowers all year round, in two cycles of six months,After six months, the cocoa pods are full-grown and are ready to be harvested

μ½”μ½”μ•„ λ‚˜λ¬΄λŠ” μ λ„μ˜ μ‚Όλ¦Ό μ—΄λŒ€μ—μ„œλ§Œ μžλžλ‹ˆλ‹€.μ½”μ½”μ•„ λ‚˜λ¬΄λŠ” 일년 λ‚΄λ‚΄ 1 λ…„ λ‚΄λ‚΄ 꽃이 ν•€λ‹€,6 κ°œμ›” ν›„, μ½”μ½”μ•„ ν¬λ“œλŠ” μ™„μ „νžˆ 자라고 μˆ˜ν™• ν•  μ€€λΉ„κ°€λ©λ‹ˆλ‹€.



farmers cut the outer peel of the cocoa Β open with long knife to collect the seeds inside.-농뢀듀은 κΈ΄ 칼둜 μ½”μ½”μ•„ λ°”κΉ₯ κ»μ§ˆμ„ 잘라 λ‚΄λΆ€μ˜ 씨앗을 μˆ˜μ§‘ν•©λ‹ˆλ‹€.



The cocoa fruit can contain 40-50 seeds inside.



Beans are left to dry under the heat of the sun for a bout five to seven days.-콩은 νƒœμ–‘μ˜ μ—΄κΈ°λ‘œ 5 ~ 7 일 λ™μ•ˆ κ±΄μ‘°ν•˜κ²Œ 남겨 λ‘‘λ‹ˆλ‹€.



During drying the beans change its color to purple and start to develop their aroma,After fermenting, the cocoa beans are spread out and left to dry in the sun heat for about 6 days.-발효 κ³Όμ •μ—μ„œ 콩은 νšŒμƒ‰μ—μ„œ κ°ˆμƒ‰μœΌλ‘œ λ³€ν•˜λ©΄μ„œ μžμ£Όμƒ‰μœΌλ‘œ λ³€ν•©λ‹ˆλ‹€. λ°œνš¨μ‹œν‚¨ ν›„, μ½”μ½”μ•„ 콩을 펼쳐 μ•½ 6 일 λ™μ•ˆ νƒœμ–‘ μ•„λž˜μ—μ„œ κ±΄μ‘°ν•˜κ²Œ λ°©μΉ˜ν•©λ‹ˆλ‹€.



After drying the cocoa beans are cleansed of dirt sand and stones. And dry again using the heater. This easily breaks the beans from its shell and to make it powder.-μ½”μ½”μ•„ 콩은 돌, 흙과 λͺ¨λž˜λ‘œ κΉ¨λ—ν•˜κ²Œλ˜κ³  νžˆν„° μ•„λž˜μ—μ„œ 빨리 λ§λΌμ§‘λ‹ˆλ‹€. μ΄λ ‡κ²Œν•˜λ©΄ 콩을 κΉ¨κ³  μ£Όμœ„μ˜ κ»μ§ˆμ„ μ œκ±°ν•˜λŠ” 것이 더 μ‰¬μ›Œμ§‘λ‹ˆλ‹€.



Cocoa beans grinding or smashing the beans.



초콜릿의 μ’…λ₯˜μ— 따라 λ‹€μ–‘ν•œ μž¬λ£Œκ°€ μ‚¬μš©λ©λ‹ˆλ‹€ : 닀크 초콜릿 : μ½”μ½”μ•„ μ£Όλ₯˜ + μ½”μ½”μ•„ 버터 + 섀탕

밀크 초콜릿 : μ½”μ½”μ•„ μ£Όλ₯˜ + μ½”μ½”μ•„ 버터 + 섀탕 + λΆ„μœ 

ν™”μ΄νŠΈ 초콜릿 : μ½”μ½”μ•„ 버터 + 섀탕 + λΆ„μœ 



the cocoa conching



chocolate is molded into blocks,Liquid chocolate must first be tempered so it can eventually harden.Β -앑체 초콜릿의 μΌλΆ€λŠ” 블둝, 방울 λ˜λŠ” λ‹€λ₯Έ μ†”λ¦¬λ“œ ν˜•νƒœλ‘œ μ„±ν˜•λ©λ‹ˆλ‹€. 앑체 μ΄ˆμ½œλ ›μ€ κ²°κ΅­ 단단 ν•΄ μ Έμ•Ό κ²°κ΅­ ꡳ을 수 μžˆμŠ΅λ‹ˆλ‹€.



Let's go now for cooling the chocolates..chocolate becomes hard so that it comes out of the molds perfectly shaped and its ready for packing.



After cooling let's go for putting the brand name and designs of the chocolate..νΌνŒ… λ””μžμΈ



And the last part of the production the packing before it get sold to the market.



So that is the last part of chocolate production but. I'm not going to end this post because I will going to share some of this products that made using chocolates...


Cocoa chocolate cake😻



Yummy cocoa hot chocolateΒ 



Sweet Cocoa chocolate cookie



The popular Nutella cocoa and hazelnut spread



Sticky Cocoa chocolate ice cream



Heavenly taste cocoa choco pie.



Fluffy cocoa chocolate bread.



Oheemgee cocoa chocolate burger.



The undying chocolate candy bars..



That's all folks...πŸ‘πŸ‘


Before you leave please check the sources of this article.πŸ‘‡


photo sources: [1:2:3:4:5:6:7]Β 

If u want to know how's the chocolate production use this very useful link:barry-callebaut.com


Author @pakganern

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