CHOCOLATE PRODUCTION TECHNOLOGY
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Abstract
This article outlines the entire process of chocolate production, starting from the harvesting of cocoa beans to the final molding and packaging of the chocolate. It details each stage, including fermentation, drying, roasting, grinding, conching, and tempering, which are crucial for developing the flavor, texture, and quality of chocolate. The article also touches on the different types of chocolate, such as dark, milk, and white chocolate, and highlights the importance of quality control throughout production. Finally, it discusses recent innovations in chocolate manufacturing, including sustainable sourcing, automation, and the growing demand for healthier chocolate options.
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References
Books on Chocolate and Food Science:
- Beckett, S. T. (2008). *Industrial Chocolate Manufacture and Use*. Wiley-Blackwell.
- Minifie, B. W. (1989). *Chocolate, Cocoa, and Confectionery: Science and Technology*. Springer.
Scientific Journals:
- Afoakwa, E. O. (2010). *Chocolate Science and Technology*. Wiley-Blackwell.
- Schwan, R. F., & Fleet, G. H. (Eds.). (2014). *Cocoa and Coffee Fermentation*. CRC Press.
Online Resources:
- The International Cocoa Organization (ICCO): www.icco.org
- The Chocolate Life Blog (www.thechocolatelife.com)
Industry Reports:
- World Cocoa Foundation reports on sustainable cocoa production.
- Fairtrade Foundation reports on ethical sourcing in chocolate.