Cocoa Atlas
As for the cacao, that the range which it rises and falls extremely is narrow within north and south latitude 20 degrees in equator, annual mean air temperature 27 ? via, furthermore the year above, hot much moisture it is the tropical plant which is cultivated in the district.
The main area of production is West Africa , Southeast Asia and Central and South America.
Cocoa Products TODAY.
The cocoa plant is still grown and harvested much as it was centuries ago. Harvesting pods by hand at the peak of ripeness, combined with proper fermentation, improves quality and flavor and retains the natural goodness.
After fermentation, the cocoa beans are dried and inspected, selecting only the best quality beans. Then they are cleaned thoroughly and a variety of cocoa beans are blended to create high quality, signature flavor chocolate. Carefully roasting the beans to just the right temperature for just the right time helps to retain the natural goodness. In addition to roasting, winnowing (removing the hulls) and milling (grinding) are also key steps in creating a high quality chocolate. Throughout the process, experts test and taste samples to ensure a consistently flavorful chocolate.
We typically use three blending techniques: dry mix (for stronger milk chocolate), white crumb (for a milder milky flavor) and oven crumb (for a caramelized flavor). By varying the proportion of ingredients and mixing methods, we create the rich complexity of the food we call "chocolate." Once mixed, the ingredients are refined and tempered to ensure a good gloss and create that silky smooth texture.
