On Cocoa (Chocolate)¶
Planting areas¶
Similar to coffee planting areas. Here are some countries:
- Mexico
- Indonesia
- Barzil
- Madagascar
Harvesting¶
After the cocoa are harvested by farmers:
- Unpulp
- Fermentation (at least 3 rounds)
- Cleaned
- Sun dried
Fermentation steps 1¶
(FYI only, not in the written exam)
Fermentation gives flavour to cocoa. However, fermentation is not happened at the beans 2:
Rather, yeasts, bacteria, and enzymes ferment the juicy white pulp, or baba, that surrounds the cacao beans.
| Round | Time |
|---|---|
| 1st | 16 hours (Day 0-1) |
| 2nd | 48 hours (Day 1-3) |
| 3rd+ | every 24 hours (Day 3-6+) |
Manufacturing¶
After the cocoa beans are dried, beans will be sent to cocoa manufacturing facilities:
- 🔴 Roasted
- 🟢 Grounded and Liquified to chocolate liquor
- 🔵 Blended to make chocolate/cocoa powder
Storage¶
Cocoa powder should be stored:
- Dry environment
- Cool environment
- Places/containers that don't have strong scent
Chocolate Machine¶
Chocolate machine can produce chocolate milk foam.
Cleaning¶
You have to clean the mixing accessories of the chocolate machine daily in order to avoid hygienic problem.
Troubleshoot¶
If the chocolate machine cannot produce chocolate milk foam properly, you should check:
- whipper motor
- whipper paddle
Hot Chocolate Recipe¶
The Practical Exam Recipe¶
(see recipe section in practical exam)
Standard Recipe¶
Follow the powder to milk ratio provided by the cocoa powder manufacturer:
- standard quality & taste
- consistent concentration
You may also to increase the value of the drink by:
- using a tall, transparent cup
- decorating the drink with other ingredients e.g. marshmallow / cream