Did you know how hard it is to make chocolates?
Cacao is mostly grown on small family farms. Harvesting cacao is a very labor-intensive job because each and every pod needs to be handpicked in order to avoid disturbing the other not so ready pods. This is usually done by families themselves or the neighbors help each other out since the span is very short.
The pods are then taken to the processing house where they are split open with hand and the seeds are removed. The seeds then go through a two-stepped curing process before they are shipped out to the chocolate manufacturers.
After Fermentation (the process of developing the chocolate flavor) and Drying (the process of reducing the moisture content), the beans are then shipped out to the factories where chocolate bars are made.
After reaching the factory the beans are then inspected. If there is any bad beans, small rock or other debris present, are removed.
The dried cocoa beans are then roasted. This process enhances the flavor and color of the cacao bean. After that the outer skin of the cacao bean is removed by winnowing in which the beans are broken into small pieces called “Cocoa Nibs”.
Then comes the grinding of the cacao nib. The Nibs are grounded until they become a smooth chocolate liquid. This liquid is often called “Cocoa Liquor” or the “Cacao Mass” which is a combination of unsweetened cocoa and cocoa butter.
At this situation, the manufacturer separates the two product from each other and recombines them as they blend them with sugar and other items by which the manufacturer uses to make chocolate formula (each manufacturer has their own secret recipe formula).
After blending, the cocoa mass is allowed to cool and harden into different shapes depending on the mold of the manufacturer.
Next the packaging is done and distributed to stores or chocolatiers to make chocolate candies.