Changes

==Production==

==Production==

[[File:Cacao fruit on tree.jpg|thumbnail|Cacao fruit]]

[[File:Cacao fruit on tree.jpg|thumbnail|Cacao fruit]]

Chocolate comes from pod-shaped fruit, which grows on the Theobroma cacao tree, often called simply, "cacao" (pronounced ka-KOW). "Theobroma" means "food of the gods" in Greek. Each tree produces about 2,000 pods per year. The majority of these pods (about 70%) are produced in Africa. These pods rigid pods, often described as "football shaped" are filled with 30 to 40 seeds, and a sticky white pulp. This pulp s sometimes used in making drinks as-is, since it is both sweet and sour.  The seeds, however, are very bitter.<ref name="facts-about-chocolate.com farm">http://facts-about-chocolate.com/where-does-chocolate-come-from/</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

Chocolate comes from pod-shaped fruit, which grows on the Theobroma cacao tree, often called simply, "cacao" (pronounced ka-KOW). "Theobroma" means "food of the gods" in Greek. Each tree produces about 2,000 pods per year. The majority of these pods (about 70%) are produced in Africa. These rigid pods, often described as "football shaped," are filled with 30 to 40 seeds, and a sticky white pulp. This pulp is sometimes used in making drinks as-is, since it is both sweet and sour.  The seeds, however, are very bitter.<ref name="facts-about-chocolate.com farm">http://facts-about-chocolate.com/where-does-chocolate-come-from/</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

The entire pods are placed into wooden bins or pits in the ground, covered with banana leaves, then left to ferment. Depending on the type of bean, this process can take just a few days, or up to several weeks.  Then, the beans are taken out and sun-dried for about a week. Other methods such as heating by fire can be used, but tend to produce an inferior taste. At this point, the beans are shipped to a factory for processing.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com farm">http://facts-about-chocolate.com/where-does-chocolate-come-from/</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

The entire pods are placed into wooden bins or pits in the ground, covered with banana leaves, then left to ferment. Depending on the type of bean, this process can take just a few days, or up to several weeks.  Then, the beans are taken out and sun-dried for about a week. Other drying methods such as heating by fire can be used, but tend to produce an inferior taste. At this point, the beans are shipped to a factory for processing.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com farm">http://facts-about-chocolate.com/where-does-chocolate-come-from/</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

At the factory, the cacao beans are sorted by type and sifted for unwanted objects. Up to twelve different kinds of cacao are used at a time, so they are weighed out in the correct proportions. They are then roasted for between thirty minutes and two hours, at temperatures ranging from 210F to 290F.  Finally, the outer shells of the pods are then cracked and removed by winnowing. All that remains now are the crushed seeds, which are called "nibs." These are edible and have a strong chocolatey flavor, but are still very bitter. The cacao nibs are now ground into a thick paste, which is called chocolate liquor (though it contains no alcohol).<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

At the factory, the cacao beans are sorted by type and sifted for unwanted objects. Up to twelve different kinds of cacao are used at a time, so they are weighed out in the correct proportions. They are then roasted for between thirty minutes and two hours, at temperatures ranging from 210F to 290F.  Finally, the outer shells of the pods are then cracked and removed by winnowing. All that remains now are the crushed seeds, which are called "nibs." These are edible and have a strong chocolatey flavor, but are still very bitter. The cacao nibs are now ground into a thick paste, which is called chocolate liquor (though it contains no alcohol).<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

[[File:Hershey Conche.jpg|thumbnail|Hershey Conche from the early 1900s]]

[[File:Hershey Conche.jpg|thumbnail|Hershey Conche from the early 1900s]]

From here, some of the chocolate liquor is pressed to removed the cocoa butter, which leaves behind a dry substance which can be ground into cocoa powder. The extracted cocoa butter is then used in things ranging from white chocolate to cosmetics. The remainder of the chocolate liquor usually mixed with sugar, cocoa butter, milk and sometimes vanilla.  From here, the paste is rolled to create a smoother texture, and then put into a chocolate makes called a "conch" (because the first such machine looked something like a conch shell). Here it is mixed, mashed, swirled and aerated.  During this process, the manufacturer typically adds some more ingredients to improve consistency, such as cocoa butter and soy lecithin. Conching can be done for only a few  hours, but the quality is improved by doing this for much longer times, up to six days.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

From here, some of the chocolate liquor is pressed to removed the cocoa butter, which leaves behind a dry substance which can be ground into cocoa powder. The extracted cocoa butter is then used in things ranging from white chocolate to cosmetics. The remainder of the chocolate liquor usually mixed with sugar, cocoa butter, milk and sometimes vanilla.  From here, this paste is rolled to create a smoother texture, and then put into a chocolate maker called a "conch" (because the first such machine looked something like a conch shell). Here it is mixed, mashed, swirled and aerated.  During this process, the manufacturer typically adds some more ingredients to improve consistency, such as cocoa butter and soy lecithin. Conching can be done for only a few  hours, but the quality is improved by doing this for much longer times, up to six days.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

The chocolate is then tempered, which is a process of stirring cooling, and slowly reheating multiple times. This helps it to melt properly in the future, and give it a smooth, glossy finish after molding.  It is then poured into a mold, and allowed to cool, resulting in sweet chocolate bars.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref>

The chocolate is then tempered, which is a process of stirring cooling, and slowly reheating multiple times. This helps it to melt properly in the future, and give it a smooth, glossy finish after molding.  It is then poured into a mold, and allowed to cool, resulting in sweet chocolate bars.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref>