Name: Trisha Faye J.
Corpuz
Section/Yr: Food Technology 3F
Chocolate Bars
Product Plan
l. Objectives
Convenience and Portability: Chocolate bars are a popular snack choice because they are
simple to take and eat on the go.
Energy Boost: Athletes and others frequently eat chocolate bars because of their high sugar and
fat content which gives energy to the one who consumes.
Mood Enhancement: They provide serotonin precursors and caffeine, which can elevate mood,
promote feelings of pleasure, and relieve stress.
Sweet Treat or Dessert: Chocolate bars are commonly enjoyed as a dessert or a sweet
indulgence after meals or a stressful day.
Gifting and Celebration: Chocolate is known to be a popular choice for gifts, celebrations, and
holidays, symbolizing affection, happiness, and indulgence
Culinary Use: Chocolate bars are often used in baking and cooking, serving as ingredients in
recipes like cookies, brownies, cakes, and more.
Chocolate Bar is Built of the Following:
Cocoa Solids: This gives the chocolate flavor and contains cocoa mass and cocoa powder.
Cocoa Butter: Natural fat extracted from cocoa beans, giving the chocolate a smooth and
mouthfeel.
Sugar: Sweetens the chocolate and balances the bitterness of the cocoa
Milk Solids: Condensed or powdered milk is added to create a creamier flavor.
Lecithin: It’s an emulsifier (often soy or sunflower-based) that helps blend the ingredients and
improve texture.
Flavorings: Vanilla or Vanillin is commonly added to enhance the flavor.
Add-ins (optional): Nuts, Fruits, caramel, or other flavorings can be incorporated to create
different varieties.
Whereas milk chocolate has more sugar and milk solids, Dark chocolate has a large percentage
of cocoa solids. Without any cocoa solids, the main ingredients of white chocolate are sugar,
milk solids, and cocoa butter.
ll. Materials
Raw Materials (Ingredients):
Cocoa Beans: The main supplier of chocolate. To make cocoa mass, these are fermented, dried,
roasted, and ground (used for chocolate liquor).
Cocoa Butter: A fat extracted from cocoa beans, responsible for the smooth texture of
chocolate.
Sugar: Adds sweetness to the chocolate
Milk Solids: Milk chocolate, Milk powder, or condensed milk is used to create a creamier taste
and texture.
Emulsifiers (e.g., Lecithin): Helps bind ingredients together, making the chocolate smooth and
homogeneous.
Flavorings: Often vanilla or natural flavor enhancers.
Add-ins (Optional):
● Nuts: Almonds, hazelnuts, or peanuts for texture and flavor.
● Dried fruits: Such as raisins, cherries, or apricots.
● Caramel, nougat, toffee: For additional flavor and texture layers.
● Crisps or wafers: For added crunch.
lll. Tools and Equipment
Packaging Materials:
● Aluminum foil or plastic wrap: Often used to wrap the chocolate and protect it from air
and moisture.
● Paperboard or cardboard: Used for outer packaging, providing structure and branding
information.
Machinery and Equipment:
● Mixers and conching machines: To blend the cocoa mass, butter, and other ingredients.
● Molding machines: To shape the chocolate into bars.
● Cooling tunnels: To solidify the chocolate after molding.
● Packaging machines: For wrapping and boxing the finished product.
Each of these materials and ingredients plays a crucial role in ensuring the texture, taste, and
presentation of the final chocolate bar.
IV. Procedure
1. Harvesting and Fermentation
● Harvesting: Cocoa beans are harvested from cocoa pods, which grow on cacao trees.
● Fermentation: The beans are placed in shallow containers and covered, where they
ferment for about 5-7 days. This step develops the flavor precursors of chocolate.
2. Drying and Roasting
● Drying: After fermentation, the beans are spread out to dry in the sun for several days.
● Roasting: Once dried, the beans are roasted at controlled temperatures to develop the
chocolate flavor. The roasting process also helps to separate the shell from the nibs (the
edible part of the cocoa bean).
3. Cracking and Winnowing
● Cracking: The roasted beans are cracked open to release the nibs.
● Winnowing: The cracked shells are removed from the nibs, which are the basis for
making chocolate.
4. Grinding
● Cocoa Nibs to Cocoa Mass (Liquor): The nibs are ground into a thick, liquid paste
called cocoa mass or chocolate liquor (though it contains no alcohol). This can be further
separated into cocoa butter and cocoa solids.
5. Mixing and Refining
● Adding Ingredients: The cocoa mass is mixed with cocoa butter, sugar, milk powder
(for milk chocolate), and other ingredients like vanilla or emulsifiers (lecithin) to achieve
the desired recipe.
● Refining: The mixture is passed through a series of rollers to smooth out the texture by
reducing particle size. This is a crucial step for achieving the silky smooth mouthfeel of
chocolate.
6. Conching
● Conching: The refined chocolate mixture is churned in a machine called a conche for
several hours or even days. This process smooths the chocolate, improves its flavor by
driving off unwanted volatile compounds, and further integrates the ingredients.
7. Tempering
● Tempering: The chocolate is carefully cooled and heated to precise temperatures to
stabilize the cocoa butter crystals. Proper tempering gives chocolate its shiny appearance,
smooth texture, and good snap when broken.
8. Molding
● Molding: The tempered chocolate is poured into molds to form bars. The molds are
vibrated to remove air bubbles and ensure the chocolate fills the mold evenly.
9. Cooling
● Cooling: The molds are passed through cooling tunnels to solidify the chocolate. This
step ensures the chocolate sets properly and retains the correct structure.
10. Demolding and Packaging
● Demolding: Once cooled, the chocolate bars are removed from the molds.
● Packaging: The bars are wrapped in protective foil or plastic and placed in an outer
package (often cardboard or paper) to ensure freshness and presentability.
11. Quality Control
● Inspection: The finished bars are inspected for quality, checking the texture, appearance,
and taste before being distributed to consumers.
12. Production Selling
● Production sales: Finished products that went through inspection and can be sold to
various convenience stores etc.
V. Illustration
