Once all the Cocoa beans have been gathered they are places onto large banana leaves to dry in a box or on a table in the heat. Soon the liquid around the beans turns to alcohol. This happens because the yeast in the air is now able to access the cocoa beans. While this occurs the beans are mixed gently and the liquid is drained out of the box.
The beans start to gather moisture in the surrounding air which gives the bitter-sweet taste of what will soon be known as the chocolate that we all know and love.
Next the cocoa beans are soon roasted. The time which they are roasted depends on the size of the beans and what they want the final flavour to taste like. Then they crush the cocoa beans to separate the shell from the kernel. The kernel is what the chocolate will be made out of. Next some people put the cocoa beans through some more processes to develop the flavour even more but some people rely on the beans without all the added ingredients. This way is to produce the nicest flavour and colour to the cocoa beans.
Soon the kernel is put into high heat and melted into a liquid, this is known as cocoa liquid. From this point two things happen. The cocoa liquid either become cocoa powder or it becomes a chocolate bar. Some of the coca liquor is left alone to make chocolate. The rest is pressed in to create a solid which becomes what we know as cocoa powder.
The cocoa liquor which was left alone is soon used by mixing into other ingredients including cocoa butter to make the chocolate we all love.
~ Rachel
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