Chocolate Manufacturing
The worldwide demand for chocolate confectionery is continuing to increase, with the EU being the world’s largest producer and consumer.
Introduction
The worldwide demand for chocolate confectionery is continuing to increase, with the EU being the world’s largest producer and consumer.
Europe also accounts for the largest chocolate exports – more than 70% globally. In Ireland, revenue in chocolate confectionery amounts to over €200m annually, and our per capita consumption stands at 3.6kg.
The market for premium and organic chocolate confectionery is growing steadily. Health-conscious consumers are looking for products with high levels of cacao solids and lower levels of sugar, driving a growing demand for dark chocolate. In Ireland, chocolate has become an increasingly successful area of artisan production throughout the country.
Manufacturing
Plain chocolate requires only cocoa mass, cocoa butter and sugar. To these ingredients, milk powder is added to produce milk chocolate. White chocolate is made with just cocoa butter, sugar and milk powder. These ingredients are mixed to a smooth dough.
To make the chocolate as smooth and granule-free as possible, it is finely rolled.
The next step is conching, where the chocolate mass is kneaded in combination with heat to give the final aroma. The chocolate is then tempered and poured into moulds to attain its final shape.
Working with chocolate
Working with chocolate is best done at ambient temperatures of 20-22oC:
- chocolate should not be processed in highhumidity conditions – under 50% is best
- never let water come in contact with chocolate
- store in a cool, dry and odourless environment
Chocolate should not be stored in a refrigerator or freezer, because condensation will form when removed.
View full factsheet here.