A Few Questions About Chocolate Is there cocoa in chocolate?

Mexico! Belgian and French chocolates are better! Because they have great mechanical grinding skills, they can grind chocolate to an extremely delicate degree! Dark Chocolate, White Chocolate, Milk Chocolate!

If you're looking to buy chocolate black, my recommendations are Valrhona, Lindt White, and Valrhona (new product this year) for milk chocolate

The inspection of the cocoa bean review committee.

After long-distance transportation, the cocoa beans are carefully tested and analysed in the laboratory. If the quality does not meet Valrhona's strict standards, the entire batch of cocoa beans will be returned. A cocoa bean review committee formed by a group of experts held a tasting session to evaluate the chocolates made from each batch of cocoa beans.

Roasting This is a very important process for flavor formation: batches of cocoa beans are roasted at 120-140 degrees Celsius and their aromas will bloom.

Temperatures and roasting times vary depending on the variety of cocoa beans and the region of origin.

Crush Once the cocoa beans have cooled, they are crushed and the husks removed. The crushed cocoa beans are called "cocoa nibs" and are used to make chocolate.

Blending and grinding.

Each of Valrhona's chocolate products has its own unique recipe, which is made with different pieces of cocoa beans.

Valrhona's chocolates place special emphasis on the ratio of the origin of the cocoa beans to the ingredients in each recipe combination, and the paste-like cocoa mass or cocoa paste is milled in the right proportions.

Cocoa mass is blended and refined.

Depending on the chocolate recipe you want to make, add sugar (and milk) to the cocoa mass. For a smoother, creamier taste, the chocolate dough particles are refined to a size of 15 microns (microns = millionths of a meter).

Deacidification The cocoa mass is placed in the deacidification machine, heated and stirred to reduce its acidity, and this is when the texture and flavor of the chocolate begin to appear. After deacidification, the taste of the chocolate becomes more and more pronounced and full. The deacidification process lasts about one to three days.

The temperature is pre-controlled between 50 and 80 degrees Celsius.

Tempering and molding.

After tempering, the chocolate can be crystallized.

Stable and shiny. After that, the chocolate can be packaged.

And shipped all over the world.

The Belgian and Swiss ones are very good, and the taste is the purest

Yes, cocoa is the main ingredient in making chocolate. Cocoa beans are ground into cocoa puree during processing, which in turn is processed into two substances, cocoa butter and the remaining cocoa puree, also known as the sum of many substances including cocoa mass, cocoa powder or cocoa solids.

For example, 72% dark chocolate, which is often seen on packaging, refers to cocoa solids of 72%, including cocoa mass, cocoa powder, and cocoa butter: cocoa mass: refers to the product obtained by grinding cocoa beans after processing, with cocoa aroma, rich polyphenols and a large amount of cocoa butter.

Cocoa butter: is a pure fat extracted from cocoa beans with a melting point of 34 38 Therefore, it is solid in the greenhouse and melts immediately in the mouth, which determines the silky taste of the chocolate. In general, the higher the cocoa butter content, the better the taste.

Difference Between Cocoa Mass and Cocoa Butter.

1. The meaning is different.

Cocoa mass is a major ingredient in the production of chocolate. Cocoa butter is a natural cooking oil extracted from cocoa beans.

2. Different forms.

Cocoa mass is a viscous liquid when warm, and when solidified, it is cake-like. Cocoa butter is solid at room temperature and liquid at high temperatures.

3. The color is different when solidifying.

The color of the cocoa mass when it solidifies is dark brown. Cocoa butter. The color when solidified is pale yellow.