What are the basic ingredients in chocolate?

Invented in Switzerland in 1875, solid chocolate usually involves combining cocoa mass (fermented, roasted and ground cocoa beans), cocoa butter (a rich, complex fat extracted during cocoa bean processing), sugar (of which there are many subtly-different kinds) and whole milk or dairy solids.

How do you make chocolate step by step?

The Chocolate Making Process

  1. Step 1: Cleaning.
  2. Step 2: Roasting.
  3. Step 3: Shell Removal.
  4. Step 4: Nibs are ground.
  5. Step 5: Cocoa is separated from Cocoa Butter.
  6. Step 6: Other ingredients are added to the Chocolate Liquor.
  7. Step 7: Conching machines knead the Chocolate Paste.

What are the 4 steps of making chocolate?

The production of chocolate

  1. Introduction.
  2. Harvesting Cocoa & Cocoa processing.
  3. Step #1: Plucking and opening the Pods.
  4. Step #2: Fermenting the cocoa seeds.
  5. Step #3: Drying the cocoa seeds.
  6. Manufacturing Chocolate.
  7. Step #1: Roasting and Winnowing the Cocoa.
  8. Step #2: Grinding the Cocoa Nibs.

What are the 3 main ingredients in chocolate?

Ingredients in Chocolate

  • Chocolate Liquor: Cocoa beans with their shells removed that have been fermented, roasted and ground until they liquefy.
  • Cocoa Butter: Natural fat from the cocoa bean; extra cocoa butter enhances chocolate’s flavor and mouthfeel.
  • Sugar.

What are the raw materials used to make chocolate?

Dark chocolate requires only cocoa mass, cocoa butter, and sugar. Adding milk powder makes milk chocolate. White chocolate is made with cocoa butter, sugar, and milk powder (but no cocoa mass/liquor).

What is the main ingredient in dark chocolate?

cocoa solids
Dark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar, whereas milk chocolate contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar.

What are the 10 steps to making chocolate?

Bean-to-Bar: Chocolate in 10 Steps

  1. Raw Cacao Nibs. Straight out of the bag, fermented and dried cocoa beans present a serious microbiological risk, including E.
  2. Roasting Cocoa Beans.
  3. Winnowing.
  4. Grinding Cacao Nibs.
  5. Pressing Cocoa Butter.
  6. Refining.
  7. Conching.
  8. Formulation.

What makes a good chocolate?

High quality chocolate is shiny brown, breaks cleanly and is smooth, not containing any lumps, bubbles or white specs. Good chocolate should melt on the tongue like butter and should taste of pure chocolate rather than cocoa powder. Fine chocolate should not be greasy or sticky at ambient room temperature.

What is the ingredients of milk chocolate?

Milk Chocolate

  • Inulin.
  • Milk Lipids.
  • Cocoa Butter.
  • Cocoa Powder.
  • Dairies.
  • Proteins.
  • Ice Cream.
  • Carrageenan.