Chocolate is a sweet treat that is loved all over the world. Milk chocolate is by far the most popular type of chocolate, with dark chocolate coming in at a distant second. Americans eat an average of twelve pounds of chocolate per person each year. Chocolate is very popular throughout the year and is a preferred gift on holidays such as Valentine's Day, Easter, and Halloween. Chocolate can be good for you in small doses. Though it is a commonly held belief, chocolate does not cause acne problems for teenagers.
The science of making chocolate has been perfected over the last century. Factories today have precise methods of making chocolate. Each detail from the ingredients to the amount of moisture in the air within the factories is strictly monitored. Most chocolate factories today follow strict guidelines in regards to cleanliness and method. Machines do most of the work and produce a consistent product.
Ingredients of Milk Chocolate
There are four basic ingredients of milk chocolate, though each different company has their own special recipe. The common ingredients are cocoa liquor, cocoa butter, milk, and sugar. Cocoa beans come from the Theobroma Cacoa tree that grows in tropical jungles. The pods from this tree contain anywhere from 20 to 50 cocoa beans. These beans are used to make chocolate liquor and cocoa butter.
The Bean
After the pods are handpicked from the Theobroma Cacoa tree, the beans are pulled from the pods and are piled up to ferment. This process lasts up to a week and has many effects on the bean. The shells around the beans harden and darken while the flavor of the bean inside ripens. After this process is complete, the beans are cleaned and sent out to factories. When the beans reach the factory they are stored until they are needed.
Beans come from many countries and each has its own unique flavor. Each chocolate company has its own closely guarded mixture of beans from different countries that they use to make their chocolate. The beans are taken from storage and roasted at a very high temperature. They are then put through a machine that separates the bean from the outer shell. The inside of the bean is called a nib. This is the part of the bean that is used in making chocolate.
Milling
The next step in the process of making chocolate is milling. This process turns the bean into something called chocolate liquor. Milling is essentially grinding down the bean into a liquid. The cocoa butter is then pulled from the liquor using very high pressure. The cocoa butter is added back into the chocolate later in the process.
Mixing the Ingredients
The milk and sugar are mixed and then dried. This mixture is dried until it takes on a thick and sticky texture. The chocolate liquor is then added to this mixture and stirred until smooth. It is then dried until it becomes a chocolate crumb. The cocoa butter is then added to the crumb. This paste-like mixture is then sent through rollers that will further refine the chocolate. The chocolate is then put through a procedure called conching. This means the chocolate is poured into large containers and stirred to further refine the quality. This process can take up to three days to complete.
Making Chocolate Bars
After the conching process, the chocolate is ready to be made into chocolate bars. Simple bars made entirely of chocolate are poured into molds. Machines are used that pour the precise amount of chocolate needed into each mold. The molds are then vibrated to remove any bubbles and to help the chocolate bar form evenly. Nuts and other additives can be added before or after the chocolate is poured into the molds. The molds then roll through a cooling tunnel until they are hard. They are then wrapped, boxed, and sent out to stores.
Other Chocolate Candies
For candy bars like Baby Ruth, the chocolate can be added in two different ways. Some factories have the inside of the candy bar roll down a belt and the chocolate falls in a thin layer onto the bar, much like a waterfall. Other companies use jets that spray a precise amount of chocolate onto each candy bar. For filled candies like Cadbury Eggs, the chocolate is molded first into a hollow ball. Then the creamy inside is inserted into the shell by a needle-like apparatus. They are then wrapped, packaged, and shipped.
Quality Control
Each company follows strict quality control guidelines in all areas of their factories. They closely monitor the quality of their raw ingredients as well as the finished product. Cleanliness is essential to any food product and the use of machines makes it easier to uphold high sanitary standards. Machines are closely monitored to ensure that they keep up the same speed and temperature for their particular task. All of this attention to detail ensures that the chocolate you buy leaves you happy and satisfied.
