After Holi and bonding with elephants , we flew south of India to Kerala, where we visited the Manna Chocolate Factory and got to learn first hand how chocolate (both white and dark) is processed. From the cocoa tree, you harvest the cocoa fruit which has about 20-30 beans. The cocoa beans are collected and transported to a manufacturing facility in this case, Manna Chocolate Factory. The beans are cleaned, removed twigs, stones and other debris, then later fermented in an air tight tank for 7 days.
Afterwards, the beans are properly sun dried for 3 days, after which they are roasted on balance heat for 30 – 40 minutes then graded!
After the roasting process, the beans are removed the shells to extract the nibs which are ground for about 7 hours until you get smooth cocoa powder and cocoa butter. The dark chocolate is made by adding condensed milk, sugar and flavors/spices/nuts/alcohol of your choice are added and mixed up properly till you get a good consistency. The mixture in its “semi fluid” form is poured in shaped dishes and finally frozen for 30 minutes at -18 degrees for the desired shapes.
White chocolate is made by adding condensed milk, sugar, flavors/spices/nuts and alcohol of your choice without the cocoa powder and mixed up properly till you get a good consistency.
Tags: chocolate, India, Kerala, Manna, travel
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