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Chocolate process

All about growing Chocolate pods and the processing method

  • Cocoa trees grew originally in the Amazon rain forests, under the shade of the big trees, where there is all year rainfall and high temperatures, humidity and moist soil.
  • Cocoa trees are now grown all over Central America but predominantly now in North Africa. Where 2/3 of the worlds production grows.
  • But it is said the original Amazon Variety produces the best tasting Chocolate.
  • Trees are pruned at 20 ft but can grow over double that. This is so the pods can be harvested of ladders.
  • The Cocoa pods grow directly on to the trunk and the thicker branches.
  • The tree blossoms in pink and only a few of these actually grow in to the pods.
  • Pods are the size of a coconut but Almond shaped and come in a variety of colours.
  • 2 Million tons of Coco Beans are produced worldwide every year.
  • The production method is the same as the Aztecs, the pods are split open and the beans removed manually
  • Up to 45 beans are contained inside the pod, set in a white gooey inner.
  • The beans and gooey inner are then left to ferment in casks lined with banana leaves for up to 9 days.
  • The beans are then spread out on the ground and left to sundry for a week.
  • They are then Graded, Bagged and Shipped.
  • The western processing plants roast, shell and then grind them down to produce a liquid chocolate.
  • This contains 54% Cocoa Butter which is then transformed to chocolate by further processing, depending on the Chocolate
  • Manufacturer.

And that is growing a Chocolate Bar.