How Chocolate is Made
Chocolate was found in Latin America, where cacao trees grow in the wild. In England 1847, Fry and Sons presented the first chocolate that was unsuccessful because of the bitter taste. Later on after few experiment, Daniel Peter introduced chocolate in its current look in 1874. Many people have different opinions about chocolate category like white chocolate, dark chocolate, and milk chocolate. In fact, the scent of chocolate growths theta brain waves, which generate relaxation. However, the process of producing chocolate is not as simple as it looks like. It is an intense and complex operation because it takes several stages to be ready for the consumer. Nevertheless, it is a pleasurable work. The manufacture of chocolate is very pleasant and its done in eight specific and obvious stages.
Reaping, fermenting, and ventilating are the initial steps to produce chocolate. In the article, “The 8 steps to chocolate perfection,” Whitaker (2014) writes that should preserve the cocoa beans to dry no less than five days. Through the reaping, cocoa pods are harvested twice a year and the time of reaping the beans is altered from one district to another. The first stage consists of cutting open the pods with a blade and harvests the pith which contains the cocoa beans. After that, pick the pods and pith to lay it into the wooden vessels which permit to ferment the pith. About five or seven days later the pith shall dry out, such process is called “fermenting”