School Name:-
GOLAYA
PROGRESSIVE
PUBLIC SCHOOL
Made BY:-
Name- Pankaj
Mangla
Class- VII-D
Roll no.23
This is to certify that
Pankaj Mangla of
class – 7 D have
th
completed science
project of “Journey of
CERTIFICAT
Chocolate” under the
guidance of Ms. Renu
Mam. in the
ACKNOWLEDGEM
I would likeENT
to express my
special thanks of gratitude to
My Teacher Ms. Khyati Mam as
well as our Principal Mr.
Jagdish sharma who give the
golden opportunity to this
wonderful project on the topic
(JOURNEY OF CHOCOLATE ) on
which also helped me in doing
lot of research and I came to
JOURNEY
OF
CHOCOLA
TE
Steps of Cocoa to Chocolate
Cleaning
Roasting
Shell Removal
Nibs are ground
Cocoa is separated from Cocoa Butter
Other ingredients are added to the Chocolate
Liquor
Conching machines knead the Chocolate Paste
Chocolate is Tempered by Heating, Cooling &
Reheating
Liquid Chocolate is Temporary Stored
1. CLEANING
The process of making
chocolate starts with the cocoa
beans being passed through a
machine that removes dried
cocoa pulp, pieces of pod and
other extraneous material. The
beans are carefully weighed and
blended according to
specifications. Finally, the last
2. ROASTING
• To bring out the characteristic chocolate
aroma, the beans are roasted in large rotary
cylinders. Depending upon the variety of the
beans and the desired end result, the roasting
lasts from 30 minutes to two hours at
temperatures of 250 degrees Fahrenheit and
higher. As the beans turn over and over, their
moisture content drops, their color changes to
a rich brown, and the characteristic aroma of
chocolate becomes evident. Although all steps
are important, proper roasting is one of the
keys to good flavor.
3. SHELL REMOVAL
The cocoa beans are cooled quickly and their
thin shells, which have become brittle by
roasting, are removed. A giant winnowing
machine that passes the beans between serrated
cones so they are cracked rather than crushed.
In the process, a series of mechanical sieves
separate the broken pieces into large and small
grains while fans blow away the thin, light shell
from the meat or "nibs." Here's where the first
secrets of the chocolate manufacturer comes in.
The nibs are blended, combining as many as 8-10
varieties. It is control of these subtle mixtures
that maintain constant quality and brings out
the flavor of each particular variety of chocolate.
4. Nibs are
Ground
The nibs, which contain about 53 % cocoa butter,
pass through refining mills and are ground
between large grinding stones or heavy steel discs
creating a cocoa paste. The paste is subjected to
hydraulic pressure, and the cocoa butter flowing
out is a pure and valuable fat with a marked aroma;
after filtering and purifying it looks very much like
ordinary butter.
The cocoa butter has important functions. It not
only forms part of every recipe, but it also later
gives the chocolate its fine structure, beautiful
lustre and delicate, attractive glaze. The heat
generated by grinding causes the cocoa butter or
fat to melt and form a fine paste or liquid known as
chocolate "liquor". When the liquid is poured into
molds and allowed to solidify, the resulting cakes
Cocoa from Cocoa
Butter
Up to this point, the manufacturing
of cocoa and chocolate is identical.
The by-product of cocoa, cocoa
butter, is the essential component
of chocolate… about 25% of the
weight of most chocolate bars.
To make cocoa powder chocolate
liquor is pumped into hydraulic
presses weighing up to 25 tons, and
when the pressure is applied, 80%
cocoa butter is removed. The fat
drains away through metallic
screens as a yellow liquid, and then
is collected for use in chocolate
The "cake" which is left may
eventually be made into cocoa
powder by being further crushed,
milled and finely sifted. Three or
five vertically mounted steel rollers
rotate in opposite directions. Under
heavy pressure, they pulverize the
tiny particles of cocoa and sugar
down to a size of approx. 30
microns. (One micron is a
thousandth part of a millimeter!)
Most manufacturers add non-fat
milk, flavors, sugar and other
6. Other Ingredients
are Added To
Chocolate liquior
Milk chocolate is made by
adding milk, sugar, cocoa
butter and other ingredients
to the bitter chocolate liquor.
At this point, chocolate is
prepared in according to
individual recipes. The
blending of the various types
of cocoa pastes and other
ingredients determine the
7. Conching machines
knead the Chocolate
Paste
• This process develops flavors and changes the
texture during controlled temperatures. It’s the
last and most important refining process, which
allows the separate flavors of the individual
ingredients to combine. Conches [the paddles of
the early machines resembled conch shells] are
equipped with heavy rollers that plow back and
forth through the chocolate paste, anywhere from
a few hours to several days. Contemporary
technologies can grind the chocolate particles
extremely fine, which can reduce conching times.
Swiss and Belgian chocolates, are conched as
much as 96 hours. Some chocolates are not
conched at all, or for only 4 to 12 hours.
Under regulated speeds and temperatures, these
rollers can produce different degrees of agitation
and aeration to create distinct chocolate flavors.
The process can eliminate any remaining
8. Chocolate is Tempered by
Heating, Cooling & Reheating
This thickens the chocolate and imparts the
right flow properties for filling the moulds. This
complex operation is performed in the
tempering plant and is necessary to give the
final chocolate product a delicate composition,
a uniform structure and a well-rounded flavor.
The storage life is also increased in this way.
The still warm conched chocolate is placed in a
tempering machine so that it can be slowly and
steadily cooled. Cooling chocolate at a fixed
rate keeps the flavor from being compromised,
and prevents separation when the chocolate is
9. Liquid Chocolate is
Temporary Stored
A necessary step, conches are always filled
with the largest amounts of chocolate for
efficiency, the molding machines can only
accept small amounts of chocolate paste at
one time, in order to shape it into bars,
chocolates and other products. Chocolate is
frequently shipped in a liquid state to other
food manufacturers, or it can be stored for
short periods of time. For longer periods, it is
solidified, usually in the form of
hundredweight blocks. These blocks must be
reheated before further processing so that
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