How to Make Chocolate | OpenRice Singapore

The origin of chocolate begins with the large bean pods from the cacao tree, a far cry from the final product as the rich and dark chocolate bars that we have all come to recognise and love. Although the cacao beans are nothing like chocolate, being extremely bitter, they undergo a process which transforms them into a delight for children.

First the beans have to be fermented in big piles, where they darken and begin to develop the rich flavour within the pods. This marks the beginning of their journey to the chocolate factory. Different cocoa beans from different countries have their own unique taste and chocolate manufacturers all have their own secret blend of the various beans to produce their own signature chocolate taste. Then beans are dry-roasted at high heat then they are deshelled to remove the inside of the bean, which is called the “nib” and it is what’s actually made into chocolate. They are then milled which turns the nibs into pure chocolate liquid called chocolate liquor, even though there’s no alcohol in it. The vegetable fats extracted from the chocolate liquor are turned into cocoa butter The traditional chocolate bars that we are familiar with in shops are the milk chocolate ones. The major ingredients in milk chocolate are: chocolate liquor, cocoa butter, sugar and milk. Fresh whole milk is first mixed with sugar, becoming a sticky thick paste. This is then combined with the chocolate liquor and dried out into a coarse powder. This chocolate powder is then imbued with the cocoa butter to impart a richer taste and texture to it. The exact proportions determine the feel that the manufacturer wants to give to their chocolate. This new mixture is then poured into large rotating vats filled with metal beads, for a process called conching. It helps to smoothen out the chocolate by crushing out the gritty particles, finally turning it into one velvety liquid. The final step is tempering the chocolate liquid, where it is cooled into the right shape and size for sale. This is also where additional ingredients such as nuts or almonds can be added before the chocolate becomes solid. And now it is ready to be sold in shops, especially during Valentine’s Day where chocolate is extremely popular as a gift. But why is chocolate typically associated with Valentine’s Day? Well this association actually goes all the way back to the ancient Aztecs, where the Aztec emperor Montezuma would imbibe copious amounts of the ground cocoa beans as an aphrodisiac. Couples would also share a cup of cocoa in a ritual to boost their love for each other. This was eventually acted upon by marketers for Cadbury, the famous British chocolate manufacturer, who created the first heart shaped chocolate box and launched it just before Valentine’s Day in 1860. This became extremely popular with the public and started a tradition which has continued on till this day, the perfect gift for love! More dessert places for you! Artisanal bakeries that might also whet your appetite