Chocolate Processing: Travel to Ecuador and Learn About Chocolate Processing
- 12 years ago
Chocolate Processing
http://novachocolate.com
In this video, travel with Nova Monda Cacao & Chocolate to Ecuador in order to learn more about the art of chocolate processing. At this point, the cacao beans have been harvested and need to be taken for fermentation and drying. The plant processing takes place in Ecuador and is an integral part of making chocolate. Making chocolate at a chocolate factory is not possible without processing. The beans are first put in to boxes. They stay in the first box for twenty four hours, then the second and third set of boxes for forty eight hours each. The next step in chocolate processing is to spread out the cacao beans on pads of concrete for a period of time. To start, there is a cap of ten centimeters that is moved once or twice on the first day. The second and third day it is moved once every four hours. This allows the acid in the seed to leave easily. After fermentation and drying, the cacao has chocolate flavor and aroma. The plant processing includes cleaning out any bits of plants that is mixed in with the seeds.
Check out this similar video at: http://youtu.be/vj8RjjdsU3A
550 West South Boulder Road
Lafayette, CO 80026
(303) 906-8858
http://youtu.be/-HPnbRfVn4k
Chocolate Processing
http://novachocolate.com
In this video, travel with Nova Monda Cacao & Chocolate to Ecuador in order to learn more about the art of chocolate processing. At this point, the cacao beans have been harvested and need to be taken for fermentation and drying. The plant processing takes place in Ecuador and is an integral part of making chocolate. Making chocolate at a chocolate factory is not possible without processing. The beans are first put in to boxes. They stay in the first box for twenty four hours, then the second and third set of boxes for forty eight hours each. The next step in chocolate processing is to spread out the cacao beans on pads of concrete for a period of time. To start, there is a cap of ten centimeters that is moved once or twice on the first day. The second and third day it is moved once every four hours. This allows the acid in the seed to leave easily. After fermentation and drying, the cacao has chocolate flavor and aroma. The plant processing includes cleaning out any bits of plants that is mixed in with the seeds.
Check out this similar video at: http://youtu.be/vj8RjjdsU3A
550 West South Boulder Road
Lafayette, CO 80026
(303) 906-8858
http://youtu.be/-HPnbRfVn4k
Chocolate Processing