The raw materials of chocolate are sugar, cocoa butter, cocoa powder, lecithin, polyglycerol ricinolate (PGPR) and vanillin.
(Note: Cocoa powder can only be purchased from very special channels, and other materials can be purchased from ordinary food and food additive suppliers.)
The production process of dark chocolate:
Step 1: Weighing, weighing various raw materials according to the formula.
Step 2: grind, mix white sugar, cocoa powder and cocoa butter, and grind them in special grinding equipment until the fineness meets certain requirements.
Step 3: Regrind: finely grind the fine powder obtained in the second step in the special grinding equipment until the particle size meets the standard requirements.
Step 4: Refining: In the equipment called the refiner, refine the chocolate paste at a certain temperature for a certain period of time (to remove some moisture, odor and flavor, and to have a certain bactericidal function), add an appropriate amount of lecithin and polyglycerol ricinate, and adjust the rheological behavior of the chocolate paste until it meets the control indicators.
Step 5: Filter and remove foreign bodies and masses.
Step 6: Blending, which can prevent the finished chocolate from frosting after being placed for a period of time.
Step 7: Forming.
Step 8: Storage, which needs to be under the control of temperature and humidity.