Chocolate Manufacturing: Process and Innovations

Abstract

Commercial chocolate manufacturing started in 18th century with the addition of milk as a major ingredient. Chocolate making is a science as well as an art, requiring a multi-step rening process. Each manufacturer has its own formulation and standardized processing conditions. Chocolate is prepared from a mixture of one or more dierent ingredients: cocoa bean/nib/ press cake, cocoa dust, sugar, cocoa butter, and milk solids however, emulsiers, avors, fruits, and nuts are the optional ingredients. Depending on its composition, chocolate is known as plain chocolate, milk chocolate, white chocolate, blended chocolate, bitter chocolate, or composite chocolate. Chocolate’s traditional formulation need to be altered to meet the demands of today’s consumers, particularly those with dietary restrictions and preferences. In this article basic unit operation, innovative ingredients, packaging, and labeling guidelines for chocolate have been covered in detail.