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the chocolate making page |
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The chocolate
In this document you can discover the plantation and
the manufacturing of the chocolate |
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| 1. Natural origins of cocoa |
The cacao-tree pushes naturally at the
edge of a river or of a
river and under the shaded protection of large trees
parasols. In free vegetation, the cacao-tree reaches a
height from 13 to 15 meters. I1 however is cut (8 m
maximum) in the plantations. Like the other tropical
fruit trees, it offers the characteristic to carry
sheets simultaneously, floral buttons, flowers and
fruits. |
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The cacao-tree |
dent
Them |
the cocoa broad beans |
Flowering being practically
uninterrupted, one can count of 50 000 to 100 000
flowers per annum on an adult plant. True prodigality of
nature for a poor result because the sterility of the flowers is very large.
Result: only 20 to 30 fruits on average develop!
The three principal zones of culture are: the Central
America and South America, the Southern Africa, and
Southeast Asia. It is of Central America and the South
that come the noble broad beans from cocoa. The cacao-tree is a fragile tree. It claims
a very hot and very wet climate. Its surface of culture
extends in the Tropics, of 15° of Northern latitude to
15° of Southern latitude. It is what one calls "the belt
of the cocoa". |
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2. Stages of
transformation |
1 - In the producer country
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Harvest
The majority of the producer countries carry out two harvests
per annum: November-January (principal harvest) and May-July (secondary
harvest). The fruit is ripe four to nine months after the fecundation of
the
flower. The gathering must be carried out with precaution because it is
necessary to take care not to wound the delicate tree and not to damage the flowers and fruits in growth. |
The ecabossage
The fruit is split into two in its length with a machete, then emptied
of all its contents: broad beans and pulp. The operation requires much
precision because should not be damaged
the subjacent broad beans. This stage, the broad beans do not have any
cocoa odor yet.
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Fermentation
The broad beans are placed in vats and are covered with sheets
of banana tree. The temperature varies 45°C with 50°C. One lets them
rest approximately a week. Fermentation is a determining phase. It
disencumbers broad beans of their pulp, reduced the bitter taste and
develops the precursors of flavor.
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Drying
This stage, they contain 60% more of moisture which it is necessary to
reduce to
7% to ensure an optimal conservation and a transport. The broad beans
are then dried with the sun or in rotary driers while
being stirred up from time to time. They are then sorted according to
quality and bagging for forwarding.
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Forwarding
The broad beans are then dispatched towards the importing
countries. |
| 2 - In the importing country |
The manufacture of the chocolate:
synthesis
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