Manufacturing Chocolate, and the Specifics of Dark, Milk, and White Chocolate

In Chocolate Theory class we learned about Manufacturing Chocolate, and the Specifics of Dark, Milk, and White Chocolate. We learned alot about the cacao tree and the the different types of cacao (Criollo, Forastero, Trinitario, Nacional). We learned about the process involved with taking the chocolate from the tree to what you see in the store, such as specifics on: harvesting, fermentation, drying, storage and transportation, manufacturing, roasting, cracking and winnowing, grinding, cocoa liquor, conching, and alkalizing “dutching”. We also learned specifics about dark chocolate, milk chocolate, white chocolate, sugar, cocoa butter, vanilla/vanillin, emulsifiers, and couverture. 🙂

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