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  2020-08-17

  Key to the aroma of chocolate fermentation

  Cocoa trees are planted and harvested by local manors in central and South America. There are about 20-60 cocoa beans in each pod. After the cocoa beans are fermented (5-7 days) and dried (5-7 days), the cocoa beans are packed according to...

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  2020-08-17

  Classification of chocolate

  Because of the different ingredients added in the manufacturing process of chocolate, it also creates its changeable appearance. According to GB / T 19343, the pure fat chocolate on the market can be divided into dark chocolate (or pure cho...

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  2020-08-17

  Basic information of main raw materials of chocolate

  Chocolate is a kind of sweet food with cocoa paste and cocoa butter as the main raw materials. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly, can also be used to make cakes, ice cream an...

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  2020-08-17

  History of chocolate

  Chocolate (also translated as chocolate), originated in central and South America, its ancestor is Xocolatl, meaning bitter water. The main raw material of cocoa bean is produced in the narrow zone within 18 degrees of the equator. When mak...

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