Obotan Milk Chocolate Bar 100g Ironstone 10 In a Park

 A chocolate bar comes from the cocoa tree. Cocoa pod grow on this trees. They get about big as a melon once they are ripe, they turn from green to orange. Then farmers tear cocoa pod from the tree, gather all the pod at a place, split them open and take the cocoa beans out fermented and dried them.

From bean to mass (grinding the cocoa Nibs)

The processing of raw cocoa beans into cocoa mass contains a number of stages. Before arrival at the factory the raw cocoa beans have been while during transportation the first quality control has taken place in the ware house of cocoa board.

On arrival at the processing factory the beans are subjected to another thorough inspection, thereafter to be cleaned, mixed into the desired blend, fragmented and stripped of their husks. What remains is the inner part of the kernel, called nib.

The nibs are heat-treated to eliminate possible bacteria ans subsequently roasted and ground into a liquid cocoa mass.

The nibs are alkalized before, during or after the roasting process. This determines the color and taste of the cocoa mass, which, as an intermediate or semi-finished product,

From mass to butter

Fat is pressed out of the cocoa mass under high pressure (up to 550 kg/sq.cm). The butter is subsequently filtered, to remove the last remnants of solid cocoa ingredients. Product is an important ingredient of chocolate

From mass to powder

What remains after the removal of the cocoa butter through pressing are cocoa cakes, disks with a thickness of approximately five centimeters. These cakes are broken up and ground into a fine cocoa powder, we add distinctive color, aroma, pH-value (degree of acidity) and fat content.

From mass and butter to chocolate

.The resulting mixture is rolled and conched. Conching is a treatment whereby chocolate is kept in continuous movement to allow the cocoa mass to thicken and to develop into a homogenous substance. This process also allows volatile acids to escape, whereby the aroma is improved.

 Conching lasts for a number of hours. The name originates from the shell-shaped container in which the treatment took place in former days (concha being the Spanish word for shell).

After the mixing process, the blend is further refined to bring the particle size of adding 21 percent sugar, emulsifier, 14 percent milk powder, and sweet vanilla down to the desired fineness.  The cocoa powder or mass is blended back with cocoa liquor, 5 percent cocoa butter and natural flavor color of 51.76 percent red, 33.73 percent green and 28.53 percent blue.

Finally, the hot chocolate mass must be allowed to cool slowly. This process, called 'tempering', is important for the right crystallization of the cocoa butter. After tempering, the chocolate can be poured into any desired form and hardened. During the hardening process the volume of the chocolate is reduced, allowing the chocolate to come out of the mould automatically, wrap it and pack them. Milk chocolate bar, 10 x 100g in a park