Inside a Chocolate Factory: How the Production Goes

As you all know now, chocolate is basically made of cocoa beans that generally grow in a tropical climate such as Africa, South America and part of Asia. In addition, to provide raw products that form the best chocolate paste, beans must be harvested twice a year. This is how The Chocolate Factory must choose their cocoa beans to follow the Swiss and Belgian methodology and offer high quality products. What should they do after buying a raw product?

Produce Brown Pasta

After receiving cocoa-based raw products such as butter, mass and powder, the chocolate plant must combine it with milk powder and sugar. This procedure occurs in a particular machine with a capacity of 500kg to 2 tons that automatically mix these ingredients. 12 hours later, chocolate paste is formed.

In fact, pasta for various types of chocolate is made in the same process. What is different is the percentage of each material. For example, white chocolate contains the least cocoa mass, however, has more milk powder and sugar, making it the sweetest of all types. Dark chocolate has the strongest feeling because of the high percentage of cocoa mass. It contains less sugar than others, and does not have powdered milk. Finally, milk chocolate balance between all ingredients.

After the chocolate paste is ready, it was included for 24 hours. Fill in the chocolate and give mold

Before filling our chocolate, they first prepared patches. Some of them like Hazelnut, Pistachio, and Gianduian coconut are made by machines that take 6 to 10 hours. Others like caramel and chocolate or mousse strawberries, cooked by hand. On the other hand, fillings like wafers, biscuits, and Smarties are purchased from suppliers.

After the fields are ready and pasta have rested, they form and fill chocolate. Both of these processes occur simultaneously for 15 to 20 minutes at 28 ° C. If the final product does not have a certain form, such as in terms of dipping in chocolate, the mold is handmade. On the other hand, chocolate with a certain shape (round, box …), loaded with a particular machine.

When all this was finished, they wrapped our chocolate with aluminum foil and save it at room temperature maximum 20 ° C.

Add Brown Decorations

Some edible decorations are placed after the mold and the other during the process. Explain further about this, some factories adopt a new decoration method. This approach consists of forming shapes (bears, cars …) with chocolate and adding edible materials (Marzipan, Smarties) to complete the design. The process is made during mold if the material must attach to chocolate, such as Smarties. On the other hand, edible decorations are placed after the mold for materials such as Marzipan.

At the end of the production process, they preserve goods at room temperature 17 ° C to 22 ° C to provide the best chocolate. And then, as a wholesale chocolate factory, they are ready to ship products to all shops and distributors.

Crystal Chocolatier is a chocolate factory that provides various kinds of open chocolate; From milk, white and dark chocolate with patches to a mixture of chocolate and dip in chocolate.
Today, Crystal Chocolatier exported chocolate in the UAE, Saudi Arabia and other GCC countries.
To check out various kinds of chocolate, visit our newly created website by clicking the following

Author: admin

Leave a Reply

Your email address will not be published. Required fields are marked *