Who is not familiar with chocolate? Almost everyone from the society of the most low-to upper-class society would recognize. Chocolate is one product of the cocoa plant that produced many of the world.
Until now, the product of the cocoa beans have a very fast development. Every country has its own way to be processed into chocolate. To obtain a product of quality standards of processed cocoa, raw cacao beans must be fermented in advance. Fermentation is a process of production as a product of microbial processing of organisms. Fermentation of cocoa beans is a traditional fermented indigent involving microorganisms and endogenous enzyme activity. Fermentation of cocoa beans do not require the addition of starter culture (source), because the cocoa pulp that contains a lot of glucose, fructose, sucrose and citric acid can invite the growth of microorganisms causing fermentation.
Until now, the product of the cocoa beans have a very fast development. Every country has its own way to be processed into chocolate. To obtain a product of quality standards of processed cocoa, raw cacao beans must be fermented in advance. Fermentation is a process of production as a product of microbial processing of organisms. Fermentation of cocoa beans is a traditional fermented indigent involving microorganisms and endogenous enzyme activity. Fermentation of cocoa beans do not require the addition of starter culture (source), because the cocoa pulp that contains a lot of glucose, fructose, sucrose and citric acid can invite the growth of microorganisms causing fermentation.
Cocoa beans are processed to produce chocolate that is then processed into foods that are healthy, delicious, and safe for consumption. Until the current crop of cocoa beans (chocolate) can be processed into various types of food. Even chocolate can be processed and mixed into foods that are easily consumed.
The process is usually in the form of destruction from which cocoa powder, followed by mixing various other additives, such as sugar, milk, etc. (depending on the tastes of cooking). Powdered beverages such as chocolate can be made typically people make coffee or tea. Drink of the chocolate that is not classified in alcoholic beverages (non alcoholics Beverages). Addition can be made from chocolate liquor, can also be used as ingredients in foods such as chocolate candy, or chocolate candy and a variety of chocolate cake. Further processing of cocoa beans to produce chocolate and cocoa butter oil. In the presentation of food, chocolate, instead as the basic material, can also be used as an ornamental nutritious food. Garnishes can be any combination of color, flavor, and shape. Participation as an ornamental nutritious food can not be denied again.
Broadly speaking, chocolate preparations could be classified into four types:
1. Cooking Chocolate (Cooking Chocolate)
Generally this type of chocolate used as a base for various kinds of processed foods such as chocolate candy, brownies, chocolate bread stuffing, etc.
2. Cocoa Powder (Cacao)
Cocoa powder is often used to make black forest, truffles, extra material to make a stuffing of bread, for milk chocolate, etc.
3. Chocolate sprinkle
This type of chocolate brown is the most frequently encountered in the market. Examples are the use of chocolate sprinkle on topping of bread, donuts, chocolate bola2
4. White chocolateWhite chocolate coating is commonly used as a cake, chocolate brown modeling-in which this modeling is usually used to decorate cakes.
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