Have you wondered how is made? The process is a series of many steps to transfrom cacao beans to chocolate. Industrial chocolate processing is a well developed process. The process includes several complex operations for the development of flavor and texture. is first mixed and ground so as to give a mixture of correctly sized particles. Next is the process of conching which involves the mixing and shear of the chocolate under controlled conditions. This results in the removal of volatile components, adjustments in moisture content and viscosity. The chocolate at this stage has the correct flavor profile. The next step is a further complex step, of tempering, in which the chocolate is heated and sheared prior to its final solidification.
Different types of chocolate are made in different ways but the tempering process is common to all manufacturing methods. The aim of tempering is to generate sufficient seed crystals. These can act as hooks on which the fats can crystallize. In practice, tempering involves 4 steps.
1. The chocolate is completely melted at a temperature of 50°C, which removes most or all of the crystalline material
2. cooling to the point of crystallization
3. maintaining and holding the temperature for for about a minute
4. reheating to melt out unstable crystals.
During this process, temperature control is very critical, and the shear applied within the process is also a crucial parameter. The tempering time varies with recipes, equipment, and the purpose of the final product. In a factory, this is done in a variety of different ways. An automatic tempering machine usually consists of multistage heat exchangers through which the chocolate passes. The correctly tempered chocolate is then subjected to cooling.

Below is a the level of tempering based on crystallization, and temperature


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Crystal Melting Temp. Notes
I 17°C (63°F) Soft, crumbly, melts too easily.
II 21°C (70°F) Soft, crumbly, melts too easily.
III 26°C (78°F) Firm, poor snap, melts too easily.
IV 28°C (82°F) Firm, good snap, melts too easily.
V 34°C (94°F) Glossy, firm, best snap, melts near body temperature (37°C).
VI 36°C (97°F) Hard, takes weeks to form.



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Article Series - Chocolate Education

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  16. Chocolate Taste
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  18. Cadbury Chocolate Dairy Milk
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