From Bean To Bar By Vivek Prabakaran

Farming When a cocoa tree is young, it needs the shade from other trees such as coconut and banana trees. Cocoa trees grow up to 12-15 m high and is about 3-4 years till the flower appears

When a cocoa tree is young, it needs the shade from other trees such as coconut and banana trees. Cocoa trees grow up to 12-15 m high and is about 3-4 years till the flower appears

Drying the Beans Each flower contains 30-40 beans in a pod. They are wrapped in banana leaves and left to ferment there. Nothing is wasted: the split open pods are turned into compost to help the trees grow or are burned and the ash is used to make a kind of soap which is cheap and works really well.

Each flower contains 30-40 beans in a pod. They are wrapped in banana leaves and left to ferment there. Nothing is wasted: the split open pods are turned into compost to help the trees grow or are burned and the ash is used to make a kind of soap which is cheap and works really well.

The Trade The recorder who is elected by the farmers weighs the sacks containing the cocoa beans and pays the farmer. The sacks are loaded onto trucks and taken to the harbour, where they are shipped to Europe and other countries.

The recorder who is elected by the farmers weighs the sacks containing the cocoa beans and pays the farmer. The sacks are loaded onto trucks and taken to the harbour, where they are shipped to Europe and other countries.

Primary manufacturing The beans are sorted and cleaned and then roasted at between 120ºC - 149ºC. After roasting the internal ‘nib’ of the shell is blasted away using a wind tunnel. The cocoa beans are heavily pressed until the cocoa butter is squeezed out, and it is separated into cocoa powder and cocoa butter. The cocoa powder can then be used in chocolate drinks, confectionary and cooking.

The beans are sorted and cleaned and then roasted at between 120ºC - 149ºC. After roasting the internal ‘nib’ of the shell is blasted away using a wind tunnel. The cocoa beans are heavily pressed until the cocoa butter is squeezed out, and it is separated into cocoa powder and cocoa butter. The cocoa powder can then be used in chocolate drinks, confectionary and cooking.

Primary manufacturing 2 Cocoa butter and cocoa mass is combined in varying proportions and the sugar and milk for milk chocolate is added. This mixture is then stirred continuously over several days in a process called conching which gives the finished chocolate its smooth, silky texture. It is then cooled slowly. Other ingredients such as nuts can be added, as well as any flavourings that the manufacturer puts in. A lot of English chocolate also has vegetable fat added.

Cocoa butter and cocoa mass is combined in varying proportions and the sugar and milk for milk chocolate is added. This mixture is then stirred continuously over several days in a process called conching which gives the finished chocolate its smooth, silky texture. It is then cooled slowly. Other ingredients such as nuts can be added, as well as any flavourings that the manufacturer puts in. A lot of English chocolate also has vegetable fat added.

Selling The chocolate is then transported into warehouses where they are sold to different shops where the customer buys the chocolate. Happy Eating!

The chocolate is then transported into warehouses where they are sold to different shops where the customer buys the chocolate. Happy Eating!