From planting to chocolate bars. the complete process of Chocolate Production....

I cant really imagine how this beans turns into a sweet delicious chocolate bars,  that everybody loved.  

So today i've researched and summarized the infornation about the production of chocolate.. 

It begins in agriculture state. 

Lets start in planting the cocoa seeds. 

chocolate begins with cocoa beans, the fruit of the cacao tree (also called 

a cocoa tree) we know the cacao tree is strictly a tropical plant thriving only in hot, rainy climates. Cocoa can only be cultivated within 20 degrees north or south of the equator.

Start with a container that is large enough for the plant to grow in.

the seedlings can be transplanted at about 4-5 months.

cocoa trees take 3-5 years to yield a crop, with hybrid varieties providing crops earlier. But cocoa trees should be productive for about 25 years.

Lets go for harvesting the cocoa fruit

farmers cut the outer peel of the cocoa pods open with long knives to collect the fruit pulp inside. This pulp contains 40 to 50 seeds. 

beans are left to ferment for five to seven days. This natural process removes any of the remaining fruit pulp around the beans.

During fermentation, the beans change from gray to brown to purple and develop their aroma. After fermenting, the cocoa beans are spread out and left to dry in the sun for about six days.

From cocoa bean to cocoa liquor

Cocoa beans are cleansed of stones, dirt and sand and dried quickly under heaters. This makes it easier to break the beans and to remove the shell around them.
Cocoa nibs are then roasted, which develops their aroma. In special grinders, nibs are ground to a very fine, liquid mass, the cocoa liquor. This is one of the main ingredients of chocolate.

Cocoa beans grinding(smashing)

From cocoa liquor to chocolate

Depending on the kind of chocolate, different ingredients are used. 

Dark chocolate: Cocoa liquor + cocoa butter + sugar

Milk chocolate: Cocoa liquor + cocoa butter + sugar + milk powder

White chocolate: Cocoa butter + sugar + milk powder

Lets go for the cocoa conching.. 

conching to molding

Some of the liquid chocolate is molded into blocks, drops or other solid shapes. Liquid chocolate must first be tempered so it can eventually harden. 

From molding to cooling

During cooling, chocolate becomes hard and shiny so that it comes out of the molds perfectly shaped and ready for packing. 

Putting the designs

And now the packing. 

Thats it. 

Here are some of chocolate products... 

COCOA CHOCOLATE BREAD. 

CHOCOLATE BURGER. 

COCOA CHOCOLATE PIE.. 

CHOCOLATE ICE CREAM.. 

Nutella cocoa and hazelnut spread

COCOA CHOCOLATE COOKIES.. 

CHOCOLATE CAKE.. 

HOT CHOCOLATE... 

CHOCOLATE CANDIES... 

And a lot more..... 

I hope this post gives u another sweet information about the production of chocolates. 

Thats it🙏  follow me for more @pakganern

Due to safe purposes sources had been transparent and unable to click.  

Open sources: 

barry-callebaut.com Photosourcesdrodd.com janispowers.com recipegirl.com cookdiary.net hersheys.com thewellingtonchocolatevoyage.wordpress.com barry-callebaut.com redorbit.com jp. 123rf.com steemit.com/chocolate/@pakganern/chocolate-production-from-beans-to-chocolate-bars pinterest.com http://www.daffins.com/catalog/catalog.asp?CID=181&CI=4198