How chocolate is made and how it comes to life!

1. The Making of Chocolate

2. 1. COCOA Beans
The process first starts from a handful of cocoa
beans which are sieved and vacuumed before
they are visually tested.

3. 2. Roasting
The cocoa beans need to be roasted in a
steam of hot air. Once dried, the chocolate
flavour develops.

4. 3. Crushing
Shells are cracked by mills. After sieving the
pieces, the kernels are separated. Fans suck
up the shells.

5. 4. Liquor Formation
The nibs which look like gravel are now
crushed resulting the formation of a dark brown
paste called liquor.

6. 5. Removal of Cocoa Butter
There is a lot of cocoa butter in the liquor which
is now removed by squeezing out through a
giant press.

7. 6. Mixer
In order to make ilk chocolate this liquor is now
mixed with sugar and milk. If plain bars are to
be made, extra cocoa butter is used to replace
milk.

8. 7. Evaporator
Now after drawing the moisture by the
evaporator, we find the chocolate turning into
crumbs.

9. 8. Spinning Rollers
The crumbs get rolled again. Each roller run
faster than the roller lying below in a way,
squeezing out the grains to make them
smoother.

10. 9. Added Flavours
Flavourings are added and mixture is stirred

11. 10. Conching, Beating Etc.
This thick paste is now too thick and has some
unpleasant flavours. After Conching or beating
this unpleasant flavour is got rid of.

12. 11. Tempering
This is the cooling process by which the
chocolate gains its brittleness and shiny,
polished look.

13. 12. Filling Moulds
The liquid chocolate is now poured into moulds
which gives it shape and the moulds are
shaken so that they are evenly filled before
cooling.

14. 13. Wrapping
A wrapping machine is used to wrap each bar
in foil. Finally, the chocolate bars are packed
and sent to stores for consumers in stores.