0
they are hulled to expose the nibs, the shells are sold as garden fodder, like pine bark, they grind it into a mass and the using a machine known as a Conching machine work it with rollers to expose the cocoa butter and make what is known as "Chocolate Liquor", it is then sweetened, or has milk and sugar added for either Dark Chocolate or milk, now for cocoa an alkaline is added and it is dried a lot like sugar is processed into a powder, white chocolate has only got cocoa butter which is derived from the cocoa mass when converting it to liquor.
OR.................
An even better answer would be this.
The milling process releases the nibs liquid. It's called chocolate liquor, (with no alchol content of course!). The machine passes the nibs through presetts of millstones and the heat generator causes the liquid to change into chocolate liquor. Then the chocolate liquor is pumped into presses. Hydraulic pressure extracts cocoa butter from the chocolate liquor, leaving the cocoa solids. Chocolate liquor and some additional cocoa butter is added back into the manufactory process in precise amounts to make different types of chocolates. But the cakes of solid cocoa are what is left after the removal of cocoa butter. When the cakes are cooled, pulverized, and milled they become cocoa powder.
What else can I help you with?
Why A mixture can be separated by sieving but not by winnowing or handpicking give reason?
due to different size of particles during milling process
Would chocolate milk be a physical or chemical?
Chocolate milk is a physical change because the ingredients (milk and chocolate) are mixed together but their chemical composition remains the same. No new substances are formed during the process of making chocolate milk.
What happens during the process of making pickles?
yumm
How does greese get in a potato?
That happens during the cooking process.
What happens in the conche vat during processing?
The "chocolate liquor" from the melanguer is transferred to the "conche-refiner" for further processing. Heat is introduced and this process takes several hours (some chocolate makers will conche for up to 72 hours). Conching ensures that the liquid is evenly blended.
How can I make dark chocolate sweet?
You can make dark chocolate sweet by adding sugar or a sweetener of your choice during the chocolate-making process. This will help balance the bitterness of the dark chocolate and create a sweeter flavor.
10 What happens in the conche vat during processing?
The "chocolate liquor" from the melanguer is transferred to the "conche-refiner" for further processing. Heat is introduced and this process takes several hours (some chocolate makers will conche for up to 72 hours). Conching ensures that the liquid is evenly blended.
What happens during conching?
During conching, the chocolate is continuously mixed and aerated at controlled temperatures for several hours. This process helps to develop flavor, smooth out texture, and remove any remaining moisture and acids from the chocolate. Conching also helps reduce the particle size of the ingredients, resulting in a smoother, more velvety final product.
What happens with the conche vat during chocolate processing?
When in the conche van, the choclate liquoir is evenyl distributed.
Is chocolate a simple sugar?
No, chocolate is not a simple sugar. Chocolate is made from cacao beans which contain complex carbohydrates, fats, proteins, and other compounds in addition to sugar. Sugar is often added to chocolate during the manufacturing process.
What happens during the process of meosis?
4 daughter cell are form.
What happens during crossing?
Crossing over is the process in which babies are made.
