How to make chocolate

The original ratio of mixing or way to crush and smelt  varies with the individual.

So various taste of chocolates are made if it was made by the same cacao.

Way to crush
Cacao were crushed into about 10~30μm. The feel of chocolate result from the size of cacao piece. If the cacao pieaces are too large,you feel rough when you eat. And if they are too small,
you feel they remain in your mouth. Viscosity or feel of chocolate varies even if  amount of oils and fats is same  because the surface area of cacao pieaces varies with size of them.

Way to smelt
It is the most important condition that heat and consistency of chocolate dough in way to smelt.If a degree of smelting is low level, you may feel messy or bad smell .And the level is too high, taste of chocolate is vanished.So, producters smelt carefully to keep the best condition of taste.

Tempering
The temperature affect  taste of chocolate.There are six kinds in crystallization of cacaobutter.
There are five types of temperature that chocolate melt from 17 ℃(typeI) to 34℃(typeVI),and if you use the same ingredients, feels on the tongue are different with the types.It is said that typeV is the best.The ratio of each types of chocolate crystals change with change of temperature,and feel on the tongue and quality is also change. The temperature is changed  with the process,so there are many combination of them.Establishment and plan of temperature is an important know-how,many big companies initimate them secretay.

The famous producing districts of cacao and chocolate

Cacao beans grow up well in right on the equator, the reregion which is the high temperatures and humidity.So Africa ,Middle South America and Southeast Asia account for 70 perent of production of cacao.In this areas, I will introduce some of them.

01 Cote D'ivoire : It is the most biggest producing district now. It produces cacao beans which will become main beans.

02 Ghana : It was the most biggest once.It produces cacao beans which taste mild.

08 Venezuera : The best quality cacao, ''Maraibo cacao'' are roduced in only this country.

12 Equador : It is famous for Forastero ''aliva''.These beans are suit for flavor beans and world-famous for its high value and quality.

16 Brazil : It can't get cacao thesedays and is famous for ''Vabia'' taste sour.

  Indonesia: It producesmore and more cacao thesedays. It is the biggest country in Asia.

Kinds of chocolates

Classificaion of chocolate by proportion of cacao and milk

Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar.

Milk chocolate : sweet chocolate that additionally contains milk powder or condensed milk. 

White chocolate : it contains cocoa butter, sugar, and milk, but no cocoa solids.Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids.Because of this, many countries do not consider white chocolate as chocolate at all.

Dark chocolate : it has been promoted for unproven health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals, and is produced by adding fat and sugar to the cacao mixture.

Sweet chocolate : it is required a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.

Semisweet chocolate : it is a dark chocolate with a low sugar content.

Bittersweet chocolate : it is chocolate liquor to which some sugar , more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

Unsweetened chocolate : it is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate.And  the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.

Raw chocolate : it often referred to as raw cacao, is always dark and a minimum of 75% cacao. Because the act of processing results in the loss of certain vitamins and minerals (such as magnesium), some consider raw cacao to be a more nutritious form of chocolate.

History in Japan

]In Edo era
 In 1797(Kansei 9)　March 30th,a prostitute who lived in Nagasaki was presented six chocolates by a Dutchman. And then she reported and presented that Yamatoji.The Dutch might bring chocolate(drink) when they were assigned to Japan. Many Dutchmen lived in Nagasaki Dejima presented their used beddings or tools to prostitutes when they returned to their country.

In Meiji era
 In 1873,it is said that a mission of Iwakura inspected chocolate factory when they visited France. The first chocolate in Japan was sold by Fugetudou, and its advertisement was written in Japanise ''貯古齢糖''.

In Taisyou era
 In 1918,Morinaga started to make chocolate from cacaobeans.

During and after the war
By 1940s, imporatation of cacao stopped because of WWⅡ.So Japanise substituted fat of Kikuimos ,lily bulbs(because their flavor are similar to its of chocolate) ,and d-glucose for cacao in order to make ''Gluchocolate''.1945,when Japan lost in WWⅡ, a lot of chocolate were brougt by the occupation foreces of America.The word ''Give me chocolate!'' many children chanted like a incantation in those days is symbol of times occupied by America.
After the war, various chocolate sweets were sold.In 1960,the imporatation of cacao was allowed to sell freely.And in 1971,imparatation of chocolate swwets was also allowed, then  we come to get many kinds of chocolates now.