The sacks of cacao beans are opened at the chocolate factory and carefully inspected for quality and then cleaned thoroughly. Next, the beans are roasted in rotating machines at very high temperatures to bring out the distinctive chocolate aroma. The roasting process lasts from 30 minutes to two hours, depending on the variety and condition of the particular bean. Buring the process, a skilled supervisor periodically takes samples to assure a uniform quality of roasst. When the beans are properly roasted, they are cooled quickly and their thin shells are removed by a "cracker and fanner". The remaining meat of the bean, called the nib, is ground between heavy steel discs. During the grinding process, the heat releases the cocoa butter in the nibs, forming a semi-liquid paste, known as the chocolate flavor liquor. This semi-liquid paste is then poured into molds and allowed to cool until hard. The resulting cakes are familiar to every homemaker. They are unsweetened or bitter chocolate. The make cocoa powder, the chocolate liquor is melted and placed in a hydraulic press. Chocolate liquor contains about 50% cocoa butter. Part of this cocoa butter is squeezed out under tremendous pressure. The remaining hard mass, known as "cocoa cake," is ground into a fine powder. This is packaged and sold in supermarkets as ordinary cocoa of "breakfast cocoa." "Ready to serve" or "sweet milk cocoa: is a combination of cocoa powder, sugar and milk. Milk chocolate is made by adding sugar, cocoa butter and milk solids to the chocolate liquor according to standard formulas.
This liquid mixture is then formed into the familiar bars, patties, Easter bunnies, etc. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. Submitted By SHARON STEVENS On 09-28-95
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