Mind map
Chocolate Productive Chain (Final)
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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.
- 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.
