Friday, May 31, 2013


The main raw materials used in chocolate production are;
  • COCOA BEANS 

Cocoa beans are Seeds from the pod of the cacao tree. The center of the cocoa bean is called the nib, from which chocolate is made. Cacao has a high fat, carbohydrate and protein content. 

Cocoa Beans

  • SUGAR

This is essential in order to turn the chocolate into a sweet treat. Without sugar chocolate has a very bitter taste. Therefore Sugar is to chocolate what salt is to other foods. High-grade cane or beet sugar is used in the manufacturing of chocolate.

  • OTHER SWEETENERS

Glucose syrup may be added.
Glucose Syrup
  • MILK POWDER

There are two different milk powder uses in the manufacture of milk chocolate. These include,
Milk Powder

  1. Full cream milk powder
  2. Full cream milk powder, which is produced from milk by removing almost all water. Full cream milk contains around four per cent fat and is a source of vitamins A and D.
  3. Skimmed milk Skimmed milk or skim milk is made when all the cream is removed from whole milk. Skimmed milk contains less fat than whole milk.



  • SOY LECITHIN

It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications. Lecithin is added during conching as an emulsifier and stabilizer in order to improve the texture of the chocolate.
Soy Lecithin

  • VEGETABLE FAT

Vegetable Fat is used in place of cocoa butter in the manufacture of chocolate.
Vegetable Fat

  • FRUITS AND NUTS

Cashew nuts: This is very expensive raw material which is used to make various kind of chocolate. Nutritional value per 100g is Fat 43.85g, protein 18.22g and carbohydrates 30.19g.

Cashew Nuts
Peanuts: The peanut or groundnut is a species in the legume family. Nutritional value per 100g is Fa48g, protein 25g and carbohydrates 21g.

Peanuts
Raisins: Raisins are dried grapes. Raisin varieties depend on the type of grape used. Seedless varieties include the Sultana. Raisins are typically sun-dried, but may also be "water-dipped," or dehydrated. Raisins range from about 67% to 72% sugars by weight most of which is fructose.

Raisins

  • FLAVORS 

Vanilla This is primarily added as a flavoring and is present in most bars of chocolate, to a greater or lesser extent. The combination of cocoa and vanilla are give a pretty good taste. Other Flavors are mint, caramel, brandy, coffee, strawberry and rum.

  • OTHER INGREDIENTS

Rice Crispies: Rice Crispies are made of crisped rice (rice grains that are cooked, dried and toasted) and expand forming very thin and hollowed out walls that are crunchy and crispy.

Rice Crispies
Puffed rice: Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.

Puffed Rice

  • SALT: Salt is used for each and every chocolate mixture. 
  • WATER: Water is used only for making sugar syrup.
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