Like chocolate.

Brown is a long process that begins with the growth and cultivation of plants Liquefied cocoa, cocoa and pour the chocolate factory, and finally developed a variety of flavors and types of clothing. The cultivation of cocoa in South and Central America and the cultivation of cocoa from countries such as Indonesia, Nigeria, Indonesia, Ecuador, Ghana, Ivory Coast, Papua New Guinea, Cameroon and the Dominican Republic in the production of fine chocolates save. , Chocolate is the world of many hands.

Three types of cocoa.
There are three types of equipment needed for the cocoa and chocolate in the world: the Criollo, and Trinitarian Forastero. Criollo from Central America and the creation of ten to fifteen percent of the total harvest of cocoa in the world. It is a small tree that is difficult to grow, grow, but the beans with a rich aroma and flavor. Forastero cocoa easy to expand, and pretend almost 70 percent of world production of cocoa. Criollo beans have a bitter taste like cocoa. Trinitarian to a combination Criollo and Forastero. Criollo is a feeling that Forastero and resistance to diseases and insects.

After the update shadow.
As a general rule, the cocoa tree sixty feet high over nature. Cocoa farmers to plant about 20 meters and easy access to the harvest, which usually occurs twice a year. Cacao trees grow best in shade, especially under the trees in the garden and has a high cocoa banana fruit trees, palms, fruit trees or rubber.

Harvesting cocoa.
Cocoa can be five to six months before developing harvested. When the pod is green or red or yellow and orange that adults are ready for harvest. After farmers are reaping the machete in a large box of wood with a banana leaf. If you can brew days, depending on the cultivation of cocoa. Criollo beans ferment for about two or three days during Trinitarian Forastero and three to seven days to ferment. In the process of fermentation of the beans is very dark and covered in paint and very bitter taste.

Chocolate factory.
After imbibition of dry seeds, and then another Sunday for a few days. After a dry steam plant packed in bags and in the world for all kinds of chocolate, chocolate for white chocolate Fondant. Chocolate factory that way and then cleaning the seeds, then baked 250-350 degrees for two hours or less than thirty minutes. Bean and outer shell, loss of soil, land, and a blank page that said chocolate liquor, chocolate main ingredients. Depending on the production of milk or dark chocolate, sugar, vanilla and lecithin is added later.

by Chris Alleny