How is chocolate candy made?

Answer 1

what u do is get some choclate, melt it. while its melting make some sort of shape u want it to be then put some non sticking spray on it. when its done melting pour it into the shape let it dry and vwala! yum yum yummy v.v and you also make sure the stick stuff is NOT for grills

Answer 2

Chocolate is made from cacao beans. The cacao beans are cooked and then crushed into a paste. Sugar, milk, and other ingredients are then mixed into the paste. The paste is then conched, where a machine turns it more chocolate like, and finally heated and cooled multiple times to finally become the chocolate we know.

Answer 3

Cocoa bean pods are harvested by hand, and laid out in the sun under the trees to ferment. When fermentation has progressed to a specific point, the pods are collected, and the beans are removed and further dried, then bagged and shipped.

When beans are received at the factory, they are sorted and placed in a roaster where they are heated to 130-150° Celsius. Different manufacturers have different processes at this stage that produce different flavors and textures.

The roasted nibs are ground to a consistent size smaller than 75 microns to produce coca liquor.

Cocoa liquor contains 54% cocoa butter. The liquor is heated to 95-105° and pressed to separate the cocoa butter from the solids. Cocoa butter is retained, and the solids are used in the manufacture of cocoa powder.

Cocoa liquor, sugar, and a portion of the retained cocoa butter are mixed. Quantities are a matter of manufacture's recipes and are highly guarded. The mixture is ground to different consistencies for different purposes. The finer the grind, the more delicate the texture and taste. Different qualities of chocolate are determined typically at this point, and the content of natural cocoa products determine the eventual cost. The cheaper the chocolate, the less natural content it will have.

After mixing and grinding the chocolate is conched, mixed at high temperature. Conching can last from 24 hours to several days and are intended to remove excess moisture and tannins contained in the chocolate, as well as further developing the flavor of the final product, and making the chocolate a more homogeneous mixture. Conching also results in the 'melt-in-your-mouth" effect of finer chocolates. Additional ingredients are usually added by manufacturers at this point as well.

Tempering is the final step in the process. The cocoa butter in chocolate must be cooled in a specific process of measured heating, cooling, and reheating. If chocolate is not tempered properly, the cocoa butter will begin to crystalize and ruin the entire batch.

Answer 4

Chocolate is from a plant and when the Spanish arrived in Mexico in the 1500's they found the Aztecs drinking a drink using chocolate. Since the chocolate plant is native to Mexico and South America they never had seen chocolate before. This is one of the things that they came home with when they went back to Spain. Tomatoes, corn, potatoes are all foods that were introduced to Europe along with chocolate.

Answer 5

Chocolate comes from cocoa beans, with sugar added.

Answer 6

well, they used cacao beans, sugar, milk, and other ingredients. then they mix it all together, pour it into molds, freeze, and wa-la!

Answer 7

You buy two chocolates from the store and melt them and mix them. Freeze the mixed chocolates.

Answer 8

From cocoa nuts, milk, and sugar. :)