Dark Chocolate (70-85% Cacao)

Dark Chocolate - From Tree to Dinner Plate

Dark chocolate, a beloved indulgence, is often enjoyed as part of a special after-dinner treat. But what many may not realize, is the fascinating journey dark chocolate must take to reach their dinner plate. The production of dark chocolate is a complex process, that not only involves the cocoa tree, but a range of professionals, machines and processes to create a delicious form of chocolate. Here, we take a closer look at how a bar of dark chocolate weaves its way to our dinner plate.

Harvesting the Cocoa Beans

The production of dark chocolate begins long before it ever reaches the mouth of the consumer. It all starts with the cocoa tree, Theobroma cacao, from which cocoa beans can be harvested. In the wild, cocoa trees are usually found in the rainforest, where the environment is humid and the soil is slightly acidic.

The cocoa bean itself is found inside of a pod-like fruit, growing directly off the trunk or limbs of a cocoa tree. To pick the desired cocoa beans, farmers must first take a small, sharp machete and cut away the exterior of the cocoa pod.

Once opened, the cocoa farmer is then able to separate the white, fleshy cocoa beans from the sweet, but insipid white cottony substance that surrounds them. Cocoa beans are then scooped into a large sack and carried away to a nearby fermenting site.

Fermenting of the Cocoa Beans

At the fermenting site, the cocoa beans are divvied up amongst a variety of large wooden crates. Each crate is filled with cocoa beans, and then placed in a sheltered area so that the beans can begin to ferment. The aim of the fermentation process is to stop the growth of the cocoa beans, and also to break down the sugars and proteins in the beans which will reduce the cocoa’s natural bitterness.

The fermentation process is essential in the production of dark chocolate as it helps to develop the unique chocolate flavor that we all know and love. This process is always done at the fermentation site, near the location of the cocoa tree, as the ideal ambient temperature and humidity needed for this process cannot be replicated elsewhere.

At the end of the fermentation process, the cocoa beans are then laid out to dry in the sun. It is important to note that while the cocoa beans are laid out to dry, they must be constantly turned and stirred to prevent any mold growth or decay.

Once the cocoa beans have been thoroughly dried, they are ready for the next part of their production journey.

Shipping the Dried Cocoa Beans

Once the cocoa beans are fully dry, they are ready to be transported to a cocoa processor, where they will be further processed into dark chocolate. During shipping, the dried cocoa beans are usually transported in large sacks, where they are loaded onto cargo ships or trucks, depending on the mode of transportation chosen by the cocoa processor. However, the cocoa beans must be carefully monitored during the duration of their transport to ensure that the beans do not spoil during the journey.

Processing the Dried Cocoa Beans

Once the dried cocoa beans reach the cocoa processor, they are put through several processing steps to produce the final bar of dark chocolate. The first step is to shell the beans, where the bean is being cracked into two parts – the nibs and the shell. The cocoa nibs are then pulverized into a paste, known as cocoa liquor, which is made up of cocoa solids, cocoa butter, and a variety of other components.

From here, the cocoa liquor is typically refined and conched in order to obtain a smoother, creamy texture. The process of refining and conching greatly reduces the harshness of flavor in the dark chocolate, and results in a more consistent overall flavor. It is during this process that other components of the dark chocolate, such as sugar, flavorings, and emulsifiers, may be added.

Finally, the cocoa liquor is then heated and cooled in order to form cocoa mass. Once formed, the mass is divided into small blocks and packaged into bars. As the cocoa mass cools, the cocoa butter solidifies, resulting in the rich, velvety texture of the dark chocolate bar.

Wrapping and Shipping

Once the dark chocolate bar is packaged, it is ready to be wrapped in order to be distributed and sold to consumers. The chocolate bar is typically wrapped in parchment paper or aluminum foil, and then placed in a box or other air-tight casing to ensure proper preservation of the product.

The box or wrapper is then affixed with a label which informs the consumer of the expiration date and nutritional information regarding the dark chocolate bar. Once packaged, the dark chocolate bar is then ready to be shipped and distributed to retailers, distributors, or any other seller.

Ready to Be Enjoyed

Once the dark chocolate bar finds its way to the consumer, they can then open the package and enjoy their delicious dark chocolate treat. Not only is dark chocolate a delicious way to end a meal, but consumers can feel good about enjoying a product that was created using fair-trade cocoa beans and had traveled around the world to reach their dinner plate.

Conclusion

Dark chocolate is one of the most pleasurable desserts. The production of dark chocolate takes dedication, science, and artistry that all come together to end up on the dinner plate. From the rainforest, to the cocoa processor, to the consumer's plate, dark chocolate has a long journey that is just as delectable as the product itself.