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Lool

The document summarizes the process for making chocolate. Cacao beans are harvested from trees grown in South America, Africa, and Indonesia. The beans are fermented and dried before being transported to a factory for roasting, crushing, and pressing to produce chocolate. The key steps involve harvesting ripe cacao pods, removing and drying the beans, transporting them to a factory for processing, roasting, crushing, and pressing the beans to make chocolate.

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Mayra Beltran
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29 views1 page

Lool

The document summarizes the process for making chocolate. Cacao beans are harvested from trees grown in South America, Africa, and Indonesia. The beans are fermented and dried before being transported to a factory for roasting, crushing, and pressing to produce chocolate. The key steps involve harvesting ripe cacao pods, removing and drying the beans, transporting them to a factory for processing, roasting, crushing, and pressing the beans to make chocolate.

Uploaded by

Mayra Beltran
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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1.

-To begin, the cocoa comes from the cacao tree, which is grown in the South American
and African continents and the country of Indonesia.

2.-Once the pods are ripe and red, they are harvested and the white cocoa beans are
removed.

3.- The fermentation will have been done before extending it to the sun to dry it.

4-, they are then laid out on a large tray so they can dry under the sun.

5.-Next, they are placed into large sacks and delivered to the factory.

6.- Cocoa transports have been taken to the factory

7.- The chocolate is analyzed by the factory.

8-9.-They are then roasted at a temperature of 350 degrees, after which the beans are
crushed and separated from their outer shell.

10.-In the final stage, this inner part that is left is pressed and the chocolate is produced.

1.- To begin with, cacao comes from the cacao tree, it was discovered in Indonesia.

2.-Once ripe and red. The white grains were removed by people.

3.- The beans were covered by fermentation.

The fermentation was discovered by Louis Pasteur in France

4.- The grain tray was placed to dry by the sun.

5.-The big bags were full of chocolate.

6.-The transports were taken to the factory.

7.-The chocolate was analyzed by the factory.

8.- The chocolate was heated to 350 degrees in fire.

9.-The grains were crushed by the machine.

10.-The chocolate was made liquid in the procedure

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