FFCE is the best food consultant for chocolate manufacturing in the market. Our F&B consultancy services include procuring the right ingredients like cocoa beans, milk powder, and sweeteners and also assist in developing the formulas that will produce certain tastes and textures. In tempering and molding to packaging we ensure that everything works correctly and effectively. FFCE also assists in chocolate plant setup, growth, and mechanization of the systems. We also help in food lab setups and testing facilities for the formulation of products. We also focus on sensory evaluation so that you give the best mouth feel and texture. 

Our technological support is another aspect of our operations; activities such as tempering, coating and polishing of chocolates. The process a is a little tricky when it comes to having a perfect-centered smooth chocolate and a hard candy exterior. We provide a wide range of Food consultation services requisite for the production of best quality chocolates. We also take care of regulatory compliance, food safety regulations, government schemes and subsidies and all the documentation required. 

What are Chocolates?

Cocoa processing for making chocolates requires the following equipment- Cocoa bean roasters for flavored cocoa beans. Refiners prepare the cocoa to be a smooth paste, and Conching machines modify the texture and taste of the chocolate. In which tempering machines for the thermally tempering of chocolate in order to achieve a high-gloss surface and the positive cracking sound. Shapes the chocolates while the cooling tunnels harden it. Packing and sealing vending machines are used to package the chocolates properly and to extend the aging process of the chocolates. The cloning streaks which necessitate accurate temperatures in order to grow properly are utilized as proper storage before the product gets to the market. 

There are numerous scientific operations in chocolate production; however, the following are crucial steps: Roasting of cocoa beans with a view to creating a flavor. Some of the fatty cocoa butter is given out when grinding the beans to a paste, and the conching process that takes place emulsifies the fat. Conching is a process of heating and cooling to certain temperatures in order to format cocoa butter which provides the outer appearance and texture of the chocolate. High maintenance of fat and solids ensures they are well emulsified and consistently ensures that fat are incorporated into the solids, the quality control test also ensures that; fat and Solids, flavoring agents, texture and melting temperature are well procecessed.

Production Process

  1. Harvesting and Fermentation
  • Harvesting: Cacao beans originate from the cacao pod that grows in the cacao tree. Then the beans are in trying basins after removal from the pod.
  • Fermentation: The beans are cared and stored for several days: within these days, chocolate taste evolves, the beans are fermented. During this procedure, the beans are turned in order to achieve equal fermentation of beans.
  1. Drying and Roasting
  • Drying: Once it has fermented the beans are now placed under the sunlight and left to dry for about one week. This makes them free of moisture before they are roasted.
  • Roasting: This way the dried beans are roasted at different temperatures to get different tastes of the meal. Rosting also serves to make the beans more easier to process and palatable apart from serving many other functions.
  1. Cracking and Winnowing
  • Cracking: Roasted beans are busted to remove the outer hull and what results is cacao nibs The first stage that results in cacao nibs is done by busting the roasted beans to get rid of the outer hull.
  • Winnowing: A winnowing machine is used to remove the nibs from the shells in this case The cylindrical end of the shells is cut. They are then made into a paste to the consistency of paste and is referred to as cocoa mass or cocoa liquor.
  1. Refining and Conching
  • Refining: The cocoa mass is then milled to the desired smoothness of feel of the product to as far as the user is concerned. In this step, sugar and milk (for milk chocolate) are added.
  • Conching: The refined mixture is conched or continuously mixed further at a certain concentration degree in order to improve taste and structure. It can take anything from several hours up to several days for this process to complete.
  1. Tempering and Molding
  • Tempering: This is made possible by the glow cooling as well as the re-tempering of the chocolates. This is where coca butter is tempered, to make it’s fat crystals bloom and to give the chocolate a smooth finish.
  • Molding: This has to be tempered and poured into a mold to enable it to make the bars, chips, or any other shape that we wish it to have. After confectionery, those molds with chocolates are then cooled to make the chocolates a little solid.
  1. Packaging
  • Packaging: It also has them get put in foils, boxes or wrappers upon completion to make sure they do not easily become damaged or go off. Storage should then take place under proper packaging to clean up blooming among other objectives of achieving better shelf life of the product.

Different Types of Chocolate

  1. Dark Chocolate
  • Bittersweet: A source of cocoa solids compared to sugars, low in sugar or even sugar-free. For it has a strong, deep feeling tone of taste.
  • Semisweet: It contains a little bit more sugar than bittersweet chocolate but doesn’t lose its exciting chocolate flavor.
  1. Milk Chocolate

Classic Milk Chocolate: Made from milk powder or condensed milk and sugar and cocoa butter. Because they are sweet and creamy these yogurts are characterized with a smooth one.

  1. White Chocolate

Traditional White Chocolate: One important thing missing is cocoa solids, though it contains cocoa butter, sugar and milk solids. Taste: Sweet flavor with a creamy undercurrent and it is appropriately smooth and velvety, as one would expect of a.

  1. The compound and composite chocolates
  • Compound Chocolate: Containing cocoa powder instead of cocoa butter and vegetable fats, this chocolate type is less expensive but quite useful in production. The most common application is in coating, filling and decoration Interpol and epoxy resins are often used in finishings and laminates.
  • Composite Chocolate: Composite chocolate, a combination of real chocolate and compound chocolate has the potential of providing both taste and application. It incorporates the flavour of cocoa butter into the chocolate and at the same time it enjoys the attributes of compound chocolate.