The processing process of chocolate is that cocoa beans are dried and stored and then purchased by chocolate raw material factory, that is, the processing process begins. It can be roughly divided into baking, crushing, blending and grinding, refining, deacidifying, tempering the mold and other steps. After the cocoa beans are crushed, the cocoa butter in the bean kernels flows out and becomes thick paste, which is mostly used for medical treatment and beauty. The remaining cocoa residue is crushed into chocolate raw material cocoa paste; After blending and grinding, chocolate began to have bitterness and sweetness, milk and so on.

The last three steps of refining, deacidification and blending are the key to determine the quality of chocolate. Through refining, chocolate can have a smooth taste, while deacidification is to remove the sour taste of chocolate, and the deacidified chocolate can show its fragrance.

The final tempering mold refers to carving the shape of chocolate through the cooling process of heating and cooling, and maintaining the natural luster of chocolate through temperature regulation and constant temperature. High-quality chocolate, these three processes must be carefully and strictly controlled to have smooth and moist products.

Extended data

Precautions for preserving chocolate

1, chocolate is a very fragile and delicate product, and the storage conditions are very particular. In addition to avoiding sunlight and mildew, the storage place should not have peculiar smell, and the most important thing is to control the temperature and humidity.

2. The melting point of chocolate is about 36℃, which is a kind of food with strong heat sensitivity and difficult to preserve. The storage temperature should be controlled between 12- 18℃ and the relative humidity should not be higher than 65%. Improper storage will lead to softening and deformation, white surface, internal sand turning, odor or reduced aroma.

3. The unpacked or unused chocolate must be sealed with plastic wrap again and placed in a cool, dry, ventilated and constant temperature place. Chocolate sauce or stuffing must be kept in the fresh-keeping cabinet.

4. If you put the chocolate in a place where the temperature is too high, there will be big stripes or spots on the surface. If placed in a humid and cold environment, a gray-white film may appear. These changes will not have much impact on the aroma and texture of chocolate, and it can still be used for cooking and baking.

If properly preserved, pure chocolate and bitter-sweet chocolate can be kept for more than one year, while milk chocolate and white chocolate should not be kept for more than six months. White chocolate may taste the same if left for too long, but it doesn't melt easily.

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