Transcript chocolate - Share Dschola

1. GROWTH
A cacao tree must be five years old before it
begins to flower.
After five years pink flowers grow on the
trees. The flowers become pods.
The pods are cylindrical and they are the size
of a small pineapple (10-30 cm)
Inside the pods there are small, white seeds
(20 – 40) – they are cocoa beans.
2. HARVEST
Farmers use a machete to slice pods
from the tree.
3. FERMENTATION
The farmers open the pods and
cover the cacao seeds with banana leaves.
The seeds ferment.
In about a week the seeds turn a dark brown.
4. DRYING
Farmers dry the cocoa beans in the sun for a
week. The sun dries the seeds and reduce
their size.
5. SHIPPING
The farmers put the seeds into sacks
and send them to the factory.
6. ROASTING
At the factory, the cocoa beans are roasted
from 30 minutes to two hours
7.CRACKING
A special machine
removes the shells of the beans
8. GRINDING
Heavy metal discs grind the beans
into a thick paste called “chocolate liquor”.
Chocolate liquor is used to make chocolate.
Some chocolate liquor is squeezed to remove
cocoa butter and make cocoa powder
9. BLENDING
Chocolate liquor + condensed milk+
sugar + extra cocoa butter= CHOCOLATE!
10. REFINING
Giants rollers make the chocolate smooth
11. CONCHING
The conching machine stirs the chocolate
to make it creamy.
It can take 6 days!
12. TEMPERING
This machine heats
and cools the chocolate
13. MOULDING
Now chocolate is shaped into chocolate bars
and packed.
There are different types of
chocolate.