One of the confectioneries of Novosibirsk opened its doors to show how they make chocolate, sweets, and other tasty stuff. Let’s see it!
This is some information about chocolate for you:
Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water”. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
Cocoa solids contain alkaloids which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.
The tour guide tells about what they make chocolate of.
After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass which may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar.
Each confectionery has its own recipe of making chocolate and keeps it a secret.
These cocoa beans are delivered from the Republic of Cote d’Ivoire.
Here they make chocolate.
Several types of chocolate can be distinguished. These are raw, dark, milk and white chocolate. Raw chocolate is always dark and with a minimum of 55% cacao.
Dark chocolate is produced by adding fat and sugar to the cacao mixture. European rules specify a minimum of 35% cocoa solids in dar chocolate.
Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In Europe, milk chocolate must contain a minimum of 25% total dry cocoa solids.
White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids that is why it’s white.
In the photo: a manual chocolate candy production shop.