1. MANUFACTURING OF
CHOCOLATE
Presented By : Himanshu
B.Voc FoodProcessing3rd

2. CHOCOLATE
 Chocolate is a highly nutritive and widely
appreciated confectionary. Because of its
satisfying value and high energy.
 Chocolate is made from cocoa beans and milk
fat, cocoa butter.
 First time chocolate was made during 2nd
world war.

3. DEFINITIONS
 Chocolate is a usually sweet, brown, food
preparation of roasted and ground cocoa seeds
that is made in the form of liquid.
 Chocolate is a food made from cocoa beans. It is
used in many dessert like pudding cakes, candy,
ice cream.
 It has a lot of antioxidant properties.
 It enhance our congnitive ability and reduce
cardiovascular problem.

4. DIFFERENT TYPES OF
CHOCOLATE
 Chocolate come in many types and
shapes.
 Milk Chocolate :- Milk Chocolate is
chocolate that contains only 10 - 40% cacao
mixed with sugar and milk solid.
 White Chocolate :- White Chocolate
contains no cacao at all and is simply made up
of cocoa butter and sugar. It has vanilla flavor.

5.  Semi Sweet Chocolate :- Semi Sweet
chocolate contains around 60% cacao and 40%
sugar.
 Dark Chocolate :- Dark Chocolate is
chocolate that contains over 70% cacao.
 Unsweetened Chocolate :- Sometimes
known as baking chocolate contains 100%
cacao and 0% sugar.
 Chocolate Bars :- Chocolate bars nice
and versatile. They melt well and if broken up
into chunks.

6.  Chocolate Chips :- Chocolate Chips are often
treated with stabilizer to help them retain their
shape.
 Chocolate Wafers :- Chocolate Wafers look
like large Chocolate chips and are specially
formulated for easy melting.

7. INGREDIENTS USED IN
CHOCOLATE
 Cocoa :- Cocoa is one of the raw material
used in chocolate. It is found in south America
in the tree of cacao.
 Sugar :- Sugar is raw material found in
chocolate. Sugar comes from sugar cane.
Cocoa = C6H1N7O8
Sugar = C12H22011

8.  Milk Component :- Skimmed milk powder
or Whole Milk Powder is usually used in
coating chocolate.
 Lecithin :- Lecithin is an emulsifier added
to reduce the viscosity and yield of coating.
The addition of more than 0.5%.
 Flavors :- Vanilla is the flavor used in
coating formulas with levels from 0.03% to
0.05% giving cocoa flavor.

9. CHOCOLATE MANUFACTURING
PROCESS
 Chocolate Manufacturing process generally
involves mixing refining and conching of
chocolate paste. Tempering and final product
preparation that may include planning
enrobing and molding. The final step is
cooling.

10. Flow Chart
Harvest & Fermentation
Drying / Storage
Testing & Cleaning
Mixing
Grinding / Refining

11. Conching
Tempering
Molding
Chocolate

12. EXPLAINATION OF EACH STEPS
 Harvest & Fermentation :- Cacao tree
produce buds an a continuous basis. The pods
carefully broken.
 After the cocoa pods are collected into basket
 They are split open and cocoa beans are removed
 Now the beans are undergoes the fermentation
process
 Placed in heated trays or covered with banana
leaves.
 This process take place 5 to 8 days.

13.  Drying and Storage :- After Fermentation
cocoa beans has high moisture content. They
must be dried. Cocoa beans can be dried out
in sun. Moisture must be reached 6 to 7%.
 Mixing :- Raw material mixed with
homogeneous paste with fat content with 22 to
25%. Temperature during mixing should be
55 to 60 degree Celsius.
 Grinding :- Paste goes to 5 roll refiner.
Transport of the product over the rolls is
affected by increasing the speed.

14.  Conching :- The Conching tank has a high
speed impeller device. The temperature of the
conching process should be 65 to 70 degree
celsius. Moisture content after conching
should below 1%. The time of conching is
approximately 5 hours. Conching is
responsible for chocolate flavor and texture.

15.  Tempering :- Tempering is the cooling of
the product. This is essential to ensure a good
gloss snap, hardness, contraction and shelf
life.
 Cooling :- Chocolate need to be cooled
under gentle condition at 13 to 15 degree
cesius

16. Problems in Chocolate
 Fat Bloom :- Fat bloom is a significant
problem to the confectionary industry.
 It can cause uncontrolled crystallization
 Poor Tempering of the chocolate
 Incorrect cooling methods & including
covering cold centers
 Warm storage condition
 Addition of Fat is incomplete.