Chocolate explained, from bean to bar | Läderach factory visit

Introduction

This tutorial will guide you through the fascinating process of chocolate making, from bean to bar, as explored during a visit to the renowned Swiss chocolate maker, Läderach. By understanding each step of this process, you can appreciate the craftsmanship involved in creating high-quality chocolate and potentially apply this knowledge to your own chocolate-making endeavors.

Step 1: Sourcing the Cocoa Beans

• Understand the Origin: Great chocolate starts with high-quality cocoa beans. The best beans often come from specific regions known for their unique flavor profiles, such as Ghana, Ecuador, or Madagascar.
• Select the Beans: Choose beans based on flavor notes, such as fruity, nutty, or floral. Läderach sources their beans carefully to ensure high quality.

Step 2: Fermentation of Cocoa Beans

• Process: After harvesting, cocoa beans are fermented for several days. This step is crucial as it develops the beans' flavors.
• Tips: Monitor temperature and humidity during fermentation to achieve the best flavor profile. Proper fermentation can significantly enhance the chocolate's taste.

Step 3: Drying the Beans

• Importance: Once fermented, the beans must be dried to reduce moisture content. This prevents mold growth and prepares the beans for shipping.
• Best Practices: Spread the beans out in a single layer under the sun or in a controlled drying facility to ensure even drying.

Step 4: Roasting the Beans

• Technique: Roasting brings out the chocolate flavor. The temperature and duration of roasting can vary based on the desired flavor.
• Common Pitfalls: Avoid over-roasting, which can lead to a burnt taste. Experiment with different roasting times to find the perfect balance for your beans.

Step 5: Winnowing the Beans

• What is Winnowing?: This process involves removing the shells from the roasted beans, leaving behind the nibs.
• Method: Use a winnower or a simple manual method to crack the beans and separate the nibs from the shells.

Step 6: Grinding the Nibs

• Process: The nibs are ground into a paste known as chocolate liquor. This is where the chocolate-making magic begins.
• Equipment: Use a melanger or a food processor for grinding. The heat generated during this process helps liquefy the nibs, turning them into a smooth paste.

Step 7: Conching the Chocolate

• What is Conching?: This step refines the chocolate further by continuously mixing and aerating it. This enhances the flavor and texture.
• Duration: Conching can take several hours to days, depending on the desired quality. Läderach uses this process to create a silky smooth texture.

Step 8: Tempering the Chocolate

• Purpose: Tempering stabilizes the chocolate and gives it a glossy finish. It also ensures that the chocolate snaps when broken.
• Technique: Melt the chocolate to around 45-50°C (113-122°F), then cool it down to about 27°C (80°F) before reheating slightly to 31°C (88°F) for dark chocolate.

Step 9: Molding and Cooling

• Molding: Pour the tempered chocolate into molds to create bars or other shapes.
• Cooling: Allow the chocolate to cool and set completely in a controlled environment to avoid blooming or imperfections.

Conclusion

Creating chocolate from bean to bar is a meticulous process that combines art and science. By following these steps, you can deepen your understanding of chocolate making and potentially try it yourself. Whether you're a chocolate enthusiast or aspiring chocolatier, appreciating each step will enhance your experience. Consider experimenting with different flavors, ingredients, and techniques to create your own unique chocolate creations.