4938206
Description
Mind Map by MARIA RUBIO, updated more than 1 year ago
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Created by MARIA RUBIO
over 8 years ago
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Chocolate Productive Chain (Final)
- Chocolate history
- It starts out in Latin America, where
cacao trees grow wild. The first people to use
chocolate were probably the Olmec of what is today
southeast Mexico.
- The beginning
- They lived in the area around 1000 BC, and their
word, “kakawa,” gave us our word “cacao.”
Unfortunately, that’s all we know. We don’t know
how (or even if) the Olmec actually used
chocolate.
- The Process
- The cocoa pods are harvested
twice a year. The pods are cut
open with machetes and the
white pulp that is containing the
cocoa beans is scooped out.
- Fermenting
- The pods and the white pulps are placed
into wooden containers where the pulp is
allowed to ferment for 5-7 days.
- Drying
- The beans are placed into a single
layer in the sun. After the beans are
dried they're put in sacks that are
transferred to the factory.
- Roasting
- Some factories use standard ovens, others
have specially made systems designed to
rotate the beans and roast as evenly and
accurately as possible.
- Cracking &
Winnowing
- The beans are
cracked open and the
shell is removed in a
Winnower.
- Grinding &
Conching
- The cocoa nibs are ground
with stone rollers until
they become a paste
known as cocoa mass or
cocoa liquor.
- Tempering
- Chocolate should have a
shiny finish and a good
“snap” that is created
raising and lowering
the temperature.
- Moulding
- The melted chocolate is simply
poured into plastic bar-shaped
moulds and agitated to remove
any air bubbles.
- Wrapping
- Once cooled, the
chocolate is wrapped up
ready to be sent out.
- Once cooled, the
chocolate is wrapped up
ready to be sent out.
- Wrapping
- The melted chocolate is simply
poured into plastic bar-shaped
moulds and agitated to remove
any air bubbles.
- Moulding
- Chocolate should have a
shiny finish and a good
“snap” that is created
raising and lowering
the temperature.
- Tempering
- The cocoa nibs are ground
with stone rollers until
they become a paste
known as cocoa mass or
cocoa liquor.
- Grinding &
Conching
- The beans are
cracked open and the
shell is removed in a
Winnower.
- Cracking &
Winnowing
- Some factories use standard ovens, others
have specially made systems designed to
rotate the beans and roast as evenly and
accurately as possible.
- Roasting
- The beans are placed into a single
layer in the sun. After the beans are
dried they're put in sacks that are
transferred to the factory.
- Drying
- The pods and the white pulps are placed
into wooden containers where the pulp is
allowed to ferment for 5-7 days.
- Fermenting
- The cocoa pods are harvested
twice a year. The pods are cut
open with machetes and the
white pulp that is containing the
cocoa beans is scooped out.
- The Process
- They lived in the area around 1000 BC, and their
word, “kakawa,” gave us our word “cacao.”
Unfortunately, that’s all we know. We don’t know
how (or even if) the Olmec actually used
chocolate.
- The beginning
- It starts out in Latin America, where
cacao trees grow wild. The first people to use
chocolate were probably the Olmec of what is today
southeast Mexico.
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