The chocolate world:
there is a special secret in this material, a secret that
makes it different than the other types of sweets, have you
ever asked yourself about it? Have you ever asked yourself
about its origin? in this short essay we will enter the
chocolate world to give you a simple idea about it to
recognize it while you are having its delicious taste.
The chocolate moved and deployed all over the world with many
categories, without stuff, stuffed with nuts, haslenut,
Ghana, Nigeria, Brazil, and Ivory Coast are among the first
countries that produce cocoa, the African production has been
more successful than the Brazilian product with long terms,
since 1920 Ghana has been the most important country that
produces cocoa with an average of 400,000 tons per year.
The cocoa seeds
The chocolate starts from the cocoa tree that grows in the
equatorial areas like Africa, brazil, Indonesia, the trees
give pods that have the same size of the pineapple pods, those
pods have in their inside the cocoa seeds.
The raw chocolate
The coca seeds used to be stored in closed areas for about one
week and dried under the sun, and after that to be shipped to
the chocolate manufacturers who start toasting them and give
the seeds their flavor that differs according to their types
and regions that they came from.
The manufacturers save the seeds after mixing them to use the
different mixtures later to produce the different types of
After mixing and toasting the manufacturer brakes the pods to
get the seeds which will be mashed later to get the liquid and
sticky chocolate, all seeds contain a grease percentage and so
the cocoa seeds but with a little grease, the operation looks
like the mashing of Soybean, but the difference between them
is that the soybean oil is always liquid while the cocoa oil
is solid up to 32c degree and pure and not tasty because of
its bitter taste, but after sweetening it becomes suitable.
In fact the liquid is treated by two ways
The first is by pouring it in a mould to get cold and solid,
this case is called not sweetened, the second is by pressing
the liquid with a hydraulic compressor to get the grease, and
after that it remains a dried cake with a cocoa butter; the
cake can be mashed to get the cocoa powder;
The chocolate manufacturing.
There are three steps to manufacture the chocolate bars:
1. The components
addition: the chocolate that we eat contains sugar and flavors
(vanilla) and milk like milk chocolate, the manufacturer adds
the flavors according to a particular recipe that makes it
different than others.
2. The softening: there is
a special machine to soften the chocolate to mix the
it takes 6days.
3. Induration: it means
warming the chocolate slowly and cooling it slowly to allow
the chocolate molecule to get solid in a organized way,
without this operation the molecules do not get solid well,
and the chocolate grease might separate from the chocolate
like the milk cream when it separates from the milk, by
controlling these steps the manufacturer controls the
chocolate type, flavor, the components, this way of control
gives to the profession its secret and the different tastes to
The chocolate is considered as one of the nutritious
materials, its nutritious value is high,
it contains 55% of hydrate carbonic items, and 30% of grease
materials, and 6% of proteins, which are the three essential
materials that make the necessary nutrition for the human
body, as well as it contains the phosphor, calcium, magnesium,
iron and A-B-C vitamins.
The chocolate is very rich with calories, every 100grams gives
500 calorie units which give a quick energy resource, that's
why it is considered typical for workers, athletics, and the
scientists, it gives them energy and activity.
The scientists have always tried to discover the chocolate
temptation secrets that make it more favorite than other
sweets as well as the inability of resisting it, they did many
researches on it to fix the components that play the role
behind the ability to improve the mood and increase the power
of body and thought.