COCOA TRANSFORMATION PROCESS

Where  chocolate come from?

Everyone loves chocolate, but most of people don´t know about the process cocoa transformation production.

So, this first chapter I am going to share same pictures about the  fresh cocoa transformation.

The first step is Harverst process.

The second process is the transportation to the fermentation box.

During the fermentation process there is chemical and biologic transformation inside the beans.

First, you have transformation of sugar in alcohol in anaerobic system, then  there is oxidation of alcohol in acetic acid. During the fermentation process the temperature of the cocoa mass achieve 50ºC. This condition allow the cocoa died, not germinate during the fermentation process.

There is a development of the flavor; it is very important component in the chocolate process. 

After that, the cocoa has to go the solar drier as you can see below. It is also a important step in the cocoa transformation. In order to develop other chemical componets.

I hope that you enjoy it.São Tomé Cocoa production in 1929