After roasting, they pass through the peeling and washing machine, where they are cracked open and the lighter skin is blown off the heavier core.
Some manufacturers sell the peels to make garden compost, others make cheap cocoa butter.
Cocoa beans arrive in the fanatic as they are shipped from the plantation. They are fermented and dried but still a raw material. They still have their hard skin, which is dusty and contains remnants of the dried pulp.
Manufacturing
Roasting the beans is an essential aspect and serves several purposes. it promotes the taste and aroma and also the color. Dries the cap through and makes it easier to remove. The bean itself also becomes dry, making it easier to grind.
How long they are roasted is very important. Too long is bad for the taste and is very bitter, but too short then the skin is very difficult to remove. Some manufacturers who want to make chocolate with a strong taste but do not wish to increase the cocoa content roast the beans longer to get more flavor intensity.
Each variety needs a different roasting temperature, depending on the texture and taste; the milder the variety, the lower the roasting temperature.
After burning, they are cooled as quickly as possible to prevent them from burning inside.
Cocoa beans arrive in the fanatic as they are shipped from the plantation. They are fermented and dried but still a raw material. They still have their hard skin, which is dusty and contains remnants of the dried pulp.The beans are cleaned first and any unwanted objects (eg stones) are removed. The beans are transported to the storage hoppers via conveyor belts and from there to the cleaning and sorting machines. During a thorough check, shriveled or double beans are removed, and any unwanted things that hang on the beans. Then the beans go to the roasters.