A chocolate bar in melted
chocolate
The chocolate will go through a long journey of fijnwalsen (to
the particles in the chocolate as fine as possible), reheat, concheren (an
action that the hot chocolate is hours control shrinkage) and temper (a very
slow temperatuursdaling). By this operation, the manufacturer shall ensure that the
melting point of chocolate is slightly lower than the body temperature and melts
in the mouth, making it that way a more pronounced taste.
-Mixing
Be the first mixed ingredients: cocoa butter, milk powder,
cocoa mass, sugar, and flavorings such as vanilla. The quantity of the substances added depends
on the type of chocolate that one wants to prepare. For example, no white chocolate and cocoa
mass used for dark (black, pure) no chocolate milk powder. Mixing itself usually happens in melangeur,
a cylinder with rough walls which rotate two mill stones around. The result is a viscous chocolate
mass.
-Rolls/times (refine)
In the next step is the Mummy by a series of rollers or
rollers, allowing the future chocolate is refined and gets a better texture.
In practice, this
happens with a five Waltz, a machine with five reels. This allows agglomerates, which later should
be deleted. With a
knife, the mass of the last role scraped and transported to a next stage in the
production. Other
devices that are used to refine the slagmolen, a drum with an uneven inside
which scrape knives, or the ball mill, where steel balls in a cylinder in motion
that the mass times. After this process varies the size of the chocolate particles
of 20 to 40 µm; that
varies per producer and per application. The fat of the mass is now about 25%.
-Concheren
After rolling the mass still too dry and does not yet have the
right taste. The
chocolate mass must first ripen at a temperature of 45 to 50 ° c for 24 hours.
Thereafter, the ripened
mass for 6 to 12 hours heated at 80 ° c. A part of the volatile acids disappears and the humidity is
lower. That is
beneficial for the durability and the viscosity. The neurotransmitter is uniform: each is
covered with a layer of fat partikeltje cocoa. That is necessary to the chocolate with as
little as possible to give the desired bold yet liquid properties. These lipids also brings an increase
of the homogeneity because also the agglomerates that were formed during
rolling, be broken.
The remainder of the cocoa butter
added, so that the liquid chocolate mass is better, and lecithin which the more
homogeneous mass and less viscous.
This process could easily past 72 hours, but now it is reduced
to 12 hours or less. Conching determines to a large extent the taste of the final
result: the chocolate. Therefore conceal chocolate manufacturers their specific
concheercondities.
-Tempereren
The last step is the ' tempereren ' to the mass to crystallize.
The melted chocolate
mash is cooled in ten minutes of 50 ° c to 18 ° c, after which the temperature
goes up to about 30 ° c. The exact values can vary to the composition. Afterwards, the chocolate mass a
solid homogeneous structure with good melting properties and a nice
sheen.
-Finish
The chocolate is at a temperature of 30 to 32 ° c and kept in
heated forms, which are shuffled to remove the existing air and they undergo a
cooling the final form. Can now be measured the quality of the chocolate, and then he
can be packed.
Nowadays, it can process of mixing,
refine, concheren and harden in one machine be carried out, the total
machine.
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