Maris darzins sokolade
Upcoming SlideShare
Loading in...5
×
 

Like this? Share it with your network

Share

Maris darzins sokolade

on

  • 974 views

 

Statistics

Views

Total Views
974
Views on SlideShare
970
Embed Views
4

Actions

Likes
0
Downloads
1
Comments
0

2 Embeds 4

http://journeytotheheartofchocolate.blogspot.com 3
http://journeytotheheartofchocolate.blogspot.cz 1

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Maris darzins sokolade Presentation Transcript

  • 1. FROM THE COCOA BEAN TO AROMATIC LAIMA CHOCOLATE
  • 2. Inthecourseof a year, Laima purchasesabout 1.6 million kilograms ofcocoabeans. It takesabout 450 cocoabeans to obtain a kilogramofchocolate.
  • 3. DecontaminationoftheBeans
    The decontamination of the beans is carried out by a special screening machine that separates tiny stones, parts of plants and other impurities. The decontaminated cocoa beans are sterilised (shortly processed with high-temperature steam); as a result the undesirable microorganisms are destroyed.
  • 4. Roasting of the Beans
    After the beans have been decontaminated and sterilised, they are roasted at about 145 C, which develops their taste characteristics. After this treatment, the seed coats of the cocoa beans become fragile and easily separable. The beans obtain a new aroma that is characteristic of chocolate and become easily dividable.
  • 5. SeparationoftheSeed-coatsandChipping
    After roasting, the cocoa beans go to the chipping-sorting machine, where their seed coats are carefully removed and the beans are chipped.
  • 6. Grinding
    Thechippedcocoabeansaregroundinthreedifferentmills, wheretheyaregraduallygroundmoreandmorefinely, creating a consistentcocoamass.
  • 7. Pressing
    Thegroundcocoamassgoesintothepressingdevice. Inthis process, cocoapowderismadeandpressedintolarge “cocoapies”; it isalsoherethatthevaluablecocoabutterismade. Boththepowderandthebutterareusedinproducingdifferent Laima sweets.
  • 8. MakingofChocolate
    To makechocolate, other ingredients areadded to thecocoamass. Therecipesarekeptsecretandimprovedon a regularbasis to bringthemostdelicioussweets to connoisseurs.
  • 9. Mixing
    To obtainthefinechocolatemass, it isthoroughlystirred, thusenforcingtheuniquetasteandaromaofchocolate. Attheendofmixingmorecocoabutterisadded, whichmakesthechocolatemassflowingandhomogeneous.
  • 10. Tempering
    To ensurethechocolatebuttercrystalstakeaccurateshape, thechocolatemassisheatedandthenchilleduntil it reaches a particulartemperature. Thisisnecessaryforthechocolate bar to shineandhavegoodtastecharacteristicsaftercooling.
  • 11. TheShapingofthe Bar
    Thereadychocolatemassisfilledintoformsandcooled.
  • 12. Theendresult: delicious Laima chocolate
    Afterthechocolatemasspouredinformshascooled, istaken it outoftheformsandpackaged, thechocolatethatreachesyouisready. Theweeklongchocolatecreation process from a cocoabean to aromatic Laima chocolatehascompleted.
  • 13. Thanksfor attention!!!