In a Chocolate Factory as will Production

As everyone now knows, the chocolates are mainly made from cocoa beans which usually grow in tropical climates such as Africa, South America and parts of Asia. In addition, to obtain the crude product which forms the end chocolate paste, the grains must be taken twice a year. Here is how chocolate should choose their cocoa beans to follow the methodology Switzerland and Belgium and offering high-quality products. What to do after purchasing the raw product?

Chocolate Paste

After receiving the basic raw material for cocoa, such as butter, mass and powder, chocolate factories must combine with milk powder and sugar. This procedure takes place in specific machines with a capacity of 500 kg to 2 tons that automatically mix these ingredients. 12 hours later, the chocolate paste is formed.

Indeed, the flange to the various types of chocolate is done in the same process. What differs is the percentage of each ingredient. For example, white chocolate contains cocoa massless, however, has no milk powder and sugar, making it softer than all kinds. Dark chocolate having strong flavour because of its high percentage of cocoa mass. Finally, the chocolate milk balance between the ingredients.

Fill the chocolate and give you a model

Before completing our chocolate, we first prepare the fillings. Others, like caramel and chocolate or strawberry mousse, cooked by hand. Moreover, as the wafer fillings, biscuits and smarties are purchased from suppliers.

Once fillings are ready and the case has rested, they shape and other things chocolate. If the final product does not have a particular shape, as in the case of dipping in chocolate, the mould is made of the hand. In addition, chocolates with special shapes (round, square, ...) are loaded with specific machines.

When all this is done, they chocolate wrap with foil and store at room temperature 20 ° C maximum.

Add chocolate decorations

Edible decorations are placed after moulding and the other in the process. The process is done during the moulding if the ingredient should stick with the chocolate, like smarties. In addition, the edible decoration is placed after moulding ingredients such as marzipan.