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Cocoa Processing and Chocolate Manufacture

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Chemical and Process Industries

Abstract

Chocolate is a vital ingredient in several foods and drinks. Chocolate and other cocoa products are produced from cocoa beans by different companies all over the world. Different types of chocolate are produced using different blends of ingredients, namely plain dark chocolate, milk chocolate and white chocolate. Many processing steps are required, and the procedures are complex. Some of the processes are carried out by the farmers namely cocoa harvesting, fermentation and drying of the cocoa beans. The refined cocoa beans are transported to the chocolate manufacturing industries for cleaning, roasting, grinding and other processing steps. The processing steps such as fermentation, drying and roasting influence the characteristics flavor and taste of the final chocolate. Quality control is essential in the chocolate industry. Consistent control and management of the cocoa butter composition, contamination and bacteria (Salmonella) across all areas of the process are required. However, each processing step generates a large amount of waste that causes environmental problems. This chapter covers the detailed processing methods required to produced chocolate and other cocoa products. The health and nutritional benefits of chocolate are included. Quality control in the cocoa processing and chocolate manufacturing industry and the environmental and pollution concerns have been covered.

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Author information

Authors and Affiliations

  1. Department of Chemical Engineering, Kumasi Technical University, Kumasi, Ghana

    Osei-Wusu Achaw

  2. School of Chemical and Process Engineering, University of Leeds, Leeds, UK

    Eric Danso-Boateng

Authors
  1. Osei-Wusu Achaw
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  2. Eric Danso-Boateng
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Corresponding author

Correspondence to Osei-Wusu Achaw .

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Achaw, OW., Danso-Boateng, E. (2021). Cocoa Processing and Chocolate Manufacture. In: Chemical and Process Industries. Springer, Cham. https://doi.org/10.1007/978-3-030-79139-1_10

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