From harvesting to wrapping, chocolate-making is an intricate and refined process that can be manipulated throughout certain stages for the purpose of achieving a particular flavor or texture of different Davao chocolate brands. The evolved and meticulous process from bean to bar is reflected in the unique and delicious taste that comes from an exceptional plant. In this 9-step process, we will walk you through how chocolate is made.

 1. Harvesting

The cacao pod, which develops on the trunk and branches of the cacao tree, is its fruit. Because each pod ripens at a different rate, skill is required in determining the best time to select the pod. Picking is generally done with pruning shears, and great care must be taken to avoid damaging the flower cushion on the tree so that more pods can grow in the future.

2. Fermenting

Fermentation starts when the pods are opened and the beans are exposed to air. The beans and pulp are stored in wooden boxes with openings to allow excess liquid to escape. To facilitate this process, the beans are stirred or rotated, and the temperature naturally rises to 40-50°C. This stage is crucial in the development of the cacao taste and can last up to eight days, depending on the bean variety.

3. Drying

Following the fermentation stage, the beans retain a high amount of moisture, which must be decreased to avoid overdevelopment, which can have a negative impact on the flavor. Malagos Chocolate does sun drying to keep the process as natural as possible.

4. Roasting

Davao chocolate factories next roast the dried cacao beans. The roasting time and temperature will differ according to the bean variety and quality, as well as the chocolate-goals. Roasting, in addition to being an important component in taste creation, reduces moisture content and kills any pathogens that may be present.

5. Cracking & Winnowing

The outer shell thins and brittles as a result of the roasting process. The beans are next split by hand or machine, and the shells, commonly known as cocoa nibs, are separated from the bean kernels. The cocoa nibs are utilized in the manufacturing of chocolate, but the antioxidant-rich shells may be used for a variety of applications, including the production of cacao tea and even plant fertilizer.

6. Grinding

A chocolate melangeur is often used to merge these two processes into one. The nibs are first crushed into a thick paste called cocoa mass. This paste contains both cocoa solids and cocoa butter, the cocoa bean's natural fat. Some chocolatiers add other ingredients like sugar, milk, or vanilla during the conching stage. This phase can take anywhere from two hours to two days, and the specifics of the procedure are important since they impact the final texture and flavor.

7. Tempering

This is the process of increasing and reducing the temperature of the chocolate to shape it into the desired consistency by crystal treatment. Without tempering, the chocolate would be drab and crumbly, lacking the appealing sheen and distinct snap of a completed chocolate bar. This is traditionally done by hand, although a tempering machine can speed up the process.

8. Molding

Once the chocolate has been tempered, it is poured into the desired mold and pounded on a hard surface to eliminate any air bubbles. Craft chocolatiers frequently accomplish this by hand. This part of the process could be enjoyed at our Chocolate Making activity in the Chocolate Museum.

9. Wrapping

The chocolate is examined for quality control once it has cooled and hardened. The finished bar is then carefully wrapped in foil or paper packaging to keep it fresh, and it is labeled with a best before date and an ingredient list. After a long trip from bean to bar, the chocolate is finally ready for consumption!

If you’re interested in the outcome of this process, then grab a chocolate at Malagos Garden Resort now. The chocolate would be great for chocolate bouquets and an overnight stay would make a perfect romantic gift for your couple. Call us for a reservation now while rooms are available!