State‐of‐the‐Art Chocolate Manufacture: A Review

The aroma, taste, shine, snap, smoothness, “melt‐in‐your‐mouth” sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its t...

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Bibliographic Details
Published inComprehensive reviews in food science and food safety Vol. 16; no. 6; pp. 1313 - 1344
Main Author Gutierrez, Tomy J
Format Journal Article
LanguageEnglish
Published United States Wiley Subscription Services, Inc 01.11.2017
Subjects
Aroma
Beans
Chocolate
chocolate manufacture
Cocoa
Drying
Fermentation
Food processing
Harvesting
microbiological aspects
postharvest processing of cocoa
Refrigeration
microbiological aspects
chocolate manufacture
postharvest processing of cocoa
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Summary:The aroma, taste, shine, snap, smoothness, “melt‐in‐your‐mouth” sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
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ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.12301