Our chocolate
The manufacturing process
Cocoa forms the primary ingredient in chocolate production. Cocoa is extracted from the pod, which is the fruit of the cocoa tree. These trees predominantly thrive in equatorial regions and are typically cultivated beneath taller trees to shield them from direct sunlight.
It takes about seven years for these trees to bear their first fruits, which develop on the trunk and large branches. After harvesting, the pod is opened, and the cocoa beans are extracted. These beans are initially fermented under banana leaves and then sun-dried.
Once packed into sizable jute bags, they are shipped to chocolate-producing countries.
Upon reaching the manufacturer, the cocoa beans undergo sorting and cleaning, followed by roasting similar to coffee beans. Subsequently, they are crushed to create the base chocolate mass.
The cocoa mass is combined with various ingredients based on the type of chocolate being produced.
For dark chocolate: sugar, vanilla, and lecithin are added.
For milk chocolate: sugar, milk powder, and lecithin are included.
For white chocolate, the base mass is pressed to extract the cocoa butter, which is then blended with sugar, milk powder, and lecithin.
The remaining pressed mass is cocoa powder, primarily used for preparing chocolate beverages.
The chocolate undergoes a process called conching.
This involves placing the chocolate in a conche, which is a type of tub where a marble roller moves back and forth. The chocolate is mixed in the conche at a temperature of 45°C for 72 hours. Conching helps to remove the acidity present in the cocoa bean and enhances the smoothness of the chocolate.
Before chocolate can be used, it must undergo tempering.
Tempering involves heating the chocolate to 50°C, then cooling it to 20°C, and finally reheating it to the ideal working temperature of 32°C. This process results in a shiny chocolate with a perfectly crisp texture. If the chocolate is too cold, it will appear dull, and if it is too hot, it will turn gray as the cocoa butter rises to the surface.
Chocolate preservation
Chocolate, much like fine red wines, is ideally stored at around 18°C and should be kept away from direct sunlight. A cellar or ‘ wine cellar ‘ is much more advisable than a refrigerator. When stored in the refrigerator, condensation will form, which will alter the appearance of the chocolate. However, it is better for chocolate to be slightly too cold than too warm. Temperatures exceeding 22°C can shorten its shelf life, and temperatures over 25°C will cause it to melt.
To fully savour its flavours and aromas, chocolate should be allowed to come to room temperature, similar to cheese.
The shelf life of chocolate varies:
- Pure chocolate (e.g. bars) lasts about 6 months;
- Chocolate with additions like hazelnuts or almonds lasts 3 to 4 months;
- Pralines have a shelf life of 2 to 3 months;
- Truffles can last from 2 weeks to 2 months.
Over time, chocolate loses its fragrance and taste It is therefore advisable to consume it soon after purchase. These guidelines mainly apply to artisanal chocolates, as most industrial chocolates contain preservatives and flavourings.