Chocolate Paper

Chocolate Paper

A majority of modern historians are at a consensus that chocolate dates back more than 2000 years. It is a confection manufactured from the cocoa bean fruit of the tropical Theobroma cacao tree. Once extracted from the mother tree, the fruits undergo a process of fermentation, after which they are dried and roasted. The roasted beans are then ground until they take the form of cocoa liquor. This liquor is then separated into cocoa powder and cocoa butter, both of which are mixed with a range of other ingredients and in varying proportions in order to make chocolate.

Milk chocolate, dark chocolate, and white chocolate are some of the most popular types of chocolate found across the globe today. Other commonly available types of chocolate include semisweet chocolate, unsweetened chocolate and bittersweet chocolate. To produce these varieties of chocolate, manufacturers use either specialty cocoa beans or ordinary cocoa beans. The two may also be mixed with each other in varying proportions in order to produce chocolate that is both cheap and has a distinct aroma.

In addition to this, it is also common for confectioners to coat chocolate over candied or dried fruits, fondant, nuts and even marzipan. Regardless of their specific type, the flavor and other characteristics of the produced chocolate vary considerably according to the unique composition of the blend of ingredients that make chocolate. Other factors that play a pivotal role in the final properties of the chocolate, such as its flavor and price, are the roasting and treatment of cocoa beans, their origin, and the various kinds of additives used in the process.

Chocolate manufacturers also ensure that a tempering process is followed on order to get the best professional results. Cocoa butter is the singular ingredient in chocolates that gives it a unique and distinguishable mouth-feel along ...