{"id":11765,"date":"2020-04-17T16:08:57","date_gmt":"2020-04-17T14:08:57","guid":{"rendered":"https:\/\/rohr.ch\/chocolate-production\/"},"modified":"2024-05-07T12:13:16","modified_gmt":"2024-05-07T10:13:16","slug":"chocolate-production","status":"publish","type":"page","link":"https:\/\/rohr.ch\/en\/the-chocolate-factory\/chocolate-production\/","title":{"rendered":"Chocolate production"},"content":{"rendered":"\t\t
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The chocolate factory<\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our chocolate
\nThe manufacturing process<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Step 1<\/div><\/div>
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\"pr\u00e9paration<\/div>

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.<\/p>\n<\/div><\/div><\/div>

Step 2<\/div><\/div>
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\"pr\u00e9paration<\/div>

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.<\/p>\n<\/div><\/div><\/div>

Step 3<\/div><\/div>
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The cocoa mass is combined with various ingredients based on the type of chocolate being produced.<\/p>\n

For dark chocolate: sugar, vanilla, and lecithin are added.<\/p>\n

For milk chocolate: sugar, milk powder, and lecithin are included.<\/p>\n<\/div><\/div><\/div>

Step 4<\/div><\/div>
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\"pr\u00e9paration<\/div>

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.<\/p>\n<\/div><\/div><\/div>

Step 5<\/div><\/div>
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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\u00b0C for 72 hours. Conching helps to remove the acidity present in the cocoa bean and enhances the smoothness of the chocolate.<\/p>\n<\/div><\/div><\/div>

Step 6<\/div><\/div>
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\"pr\u00e9paration<\/div>

Before chocolate can be used, it must undergo tempering.
Tempering involves heating the chocolate to 50\u00b0C, then cooling it to 20\u00b0C, and finally reheating it to the ideal working temperature of 32\u00b0C. 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.<\/p>\n<\/div><\/div><\/div><\/div>\n

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