Cocoa is derived from a plant called Theobroma cocoa that is born in South America and from which the seeds of the fruits are obtained.   These seeds undergo a fairly complex processing divid ...

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Cocoa is derived from a plant called Theobroma cocoa that is born in South America and from which the seeds of the fruits are obtained.

 

These seeds undergo a fairly complex processing divided into several stages:

• Fermentation. The seeds are collected and piled into baskets and wooden vats and then exposed to a temperature of between 40 and 50 degrees. At this stage the sugars turn into acids and eliminate what is left of the pulp and lower the bitter taste of the seeds.
• Drying. Exposure to the sun or through jets of hot air makes the product lose half its weight.
• Toasting. The temperature is kept around 100/150 degrees.
  Various shelling, crushing and cleaning procedures. 
• Grinding. At this stage you mix different qualities of cocoa to get the desired taste and quality.

At the end of the processing you get a dough that will serve for all subsequent processing, but especially for the most important the :

Cocoa paste or cocoa mass

From this pasta that results in a very bitter taste, they are made with various processes:

• Cocoa butter : obtained by pressure and heat
• Cocoa powder : with fine grinding until you get a soluble powder in water.
• Chocolate : with complex and articulated processing.

Cocoa studies

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