Well what is the way that large chocolate companies make chocolate? For this they need to have a large investment or capital as to buy the necessary equipment used in the process of mking chocolates and then also the ingredients.

Cocoa beans cant be harvested in a lot of places in United States. So these companies have to go places like the Ivory Coast, South America and Ghana.

The cocoa trees give out fruits which are more like a melon. These fruits are being harvested by hands and inside them there are almost 20-40 seeds. These seeds are the Cocoa seeds or the future chocolate.

Now lets start for the next step. As soon as these seeds are being removed they are then placed in heaps and piles to get them into a process known as fermentation. This is process to let the beans have time to harden up and the beans to get dark and also let the cocoa flavor develop in them. This whole process can take upto a week, after which these beans are being transported to the chocolate factory.

When companies import cocoa beans they have to import it in large quantities and this much large a quantity is not done by air it is usually done by ship. As soon as the ship gets to the dock the seeds are then transfered to the company or the munufacturing area through rail road cars so that they can be cleaned and stored at a point.

The chocolates taste different because of the cocoa that comes from different countries. The process of making chocolate is then started by roasting the cocoa at a very high temperature in revolving roasters.

Next, a special hulling machine dries it so the shell of the bean is removed and its content known as the nib is the one that is actually used in making chocolate.

After this the “nib” is turned into liquid form. The process done to make the nibs into liquid is known as milling after which maintainance of taste comes for which many other ingredients are being added which include chocolate liquor, cocoa butter, sugar and milk.

Chocolate liquor is a combination of milk and sugar. The end product of this coarse brown powder called a chocolate crumb. As for milk, this is taken from the farm where it is tested, pasteurized and mixed with sugar until it turns into a thick, taffy like material.

Afetr this is done, cocoa butter is thrown into it to bring out the taste and the rich creamy look of the chocolate. After this another machine which is known as steel rollers grind and refine the mixture to make it much more smoother

What we get now is known as the chocolate paste. To make this paste clean from the sandy particles, it is kept inside a machine called the conches for 1-3days.

When the paste has been smoothened, this is the time that the liquid chocolate is poured into the mold. The process is very fast inside a factory as some produce about a thousand of these a minute that is something that can never be done manually. If the chocolate comes in many varies, this is also the time that almonds and peanuts are added.

The air bubbles are then set free from the machine through a cooling tunnel so the chocolate is evenly settled and the chocolate paste is turned into the solid form.

The last step is obviously to wrap this up, put these in boxes and then deliver it to stores.

Here the customers buy these chocolates from the shelves and enjoy their delicious and yummy taste without even thinking and paying attention on how are these chocolates being made in large companies.

Well anything in this universe do has some beginning or an origin where has come from, and you would be familiar with this fat or not making chocolates does has a history too and is quite interesting. Well making out chocolate might be your favorite work for your amusement or say you just have `become addicted to this delicious item. these all things would certainly are not enough to know about the begining of making chocolates.

What we all probably know about the chocolates is that it comes from cocoa tree or the Theobroma Cacao or the food from the Gods. what till now has been known to us bout its origin is that it is found in America’s rainforests and specifically in central America. But as we know when we get things together as being a general human being we suspect it and thus these all facts are under debate by many of the historians.

Xocolat, Anyone?

There are arguments that the Mayans first grew such tree in 300 AD. And the Aztecs had their turn in cultivating such in 1100 AD. The chocolate that you all know now used to be called Xocolat. This was a special beverage that was made out of chilies, anise seed, vanilla, cornmeal and some more spices. Only royalties get to be treated with such delight at the time. It was served using golden cups that were to be used only once.

Save the Chocolates

The tree which gives us this delightful treat is known as cocoa tree and as a matter of fact it is very sensitive to its surroundings. The best place where it grows is the shades of the canopy of the rainforest. To enjoy much more of chocolates we must unite in the cause to save our environment and must give special attention to the rainforests where the cocoa tree would most likely survive.

This tree is unique in the sense that its fruits grow on its branches and trunk. The reason for this is because of midges. These are the tiny insects that cause the pollination process during nighttime.

Did you know that the cacao tree can have approximately 10,000 blossoms but only about 10 to 50 of those will mature into fruits or the pod? This is because like an intelligent human being, the tree of cacao can regulate its blossoms to the amount that it can handle and grow.

By this process the cocoa tree gets an oportunity to self regulate and sustain its good health. The tree knows what can be handled by it. It also knows how many is good enough for its self to remain healthy. This whole thing is done by the tree to preserve the internal system of the tree as well as preventing the branches from falling down.

Harvesters give time to pod to ripen up. The cocoa beans are collected from these pods. The trees are picked by hand and then the pods are cracked only when they find a type of white pulp surrounding the seeds. This pulp is disposed off and the seeds are saved. These seeds are actually the origin of chocolate known as cocoa beans.

These seeds are actually bitter during such time. For this reason, these will go through the fermentation process for about three to seven days. This method will cause the seeds to go through some chemical as well as physical changes. The result of this will then be used for the royalties’ treat, the Xocolat.

For the purpose of making chocolate in traditional way the beans are required to go through many processes. You have some information now on how the chocolate making started. Maybe this piece has changed the way you will look at your chocolate next time; or maybe not. In any case the popularity of chocolates will never come down among the young ones.