The Element
Summer 2022
you happier and more alert due to the presence of certain chemicals. There are 8 main steps involved in the production of chocolate which lead to its final form. The first step is fermentation, which is the process by which sugars are broken down anaerobically (without oxygen present) by microorganismsCacao seeds are the main ingredient in chocolate and grow on trees. The seeds are surrounded by a pulp which is the first step to make chocolate. The pulp is made up of water, acid and sugars such as glucose. Microorganisms remove the pulp from the bean through different methods. Three microorganisms which are involved are yeast, pulp enzymes and lactic-acid-producing bacteria. The sugars in the pulp are broken down and some of the products are carbon dioxide, ethanol, lactic acid and energy. The low pH, due to the acidic compounds, results in the cell wall of the bean to break down and the separated substances can then mix. The second step in the production of chocolate is roasting the beans. The beans are cleaned after fermentation and then roasted. This involves flavour precursors to be converted into compounds such as esters and aldehydes (organic compounds with Carbon). These are responsible for the flavour and aroma of chocolate. After roasting, winnowing occurs which is where the shells of the bean are removed by a winnowing machine. This reveals the cacao nibs which are used to form cocoa liquor. Further processes can involve the conversion of the liquor into cocoa butter or cocoa solids. Next up, is the process of blending together the liquor and different amounts of cocoa butter. Chocolate comes in many different varieties of strength and cocoa butter is added in different amounts to create these different types. Once the strength of chocolate is determined, refining occurs. This is where the sugar and cocoa is broken down
The Chemistry of Chocolate: From Bean To Bar Chocolate is a delicious indulgence which is loved on a global scale. Its variable form means that there is a type of chocolate for everyone to enjoy from a simple bar of milk chocolate to dark, mint chocolate. Despite its large consumption many are unaware of the many processes involved in its production,with their knowledge limited to the fact that chocolate comes from cocoa seeds. These seeds are in fact processed to produce cocoa liquor, butter or solids and mixed with a sweetener such as condensed milk to produce the final chocolate product which can make 24
