From Seed to Sweetness: Comprehensive Procedures for Cocoa Processing

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First Procedure : Growing Fruits from Scratch (Plantation)

1. Clean the seeds using plain water until dirt is removed.

2. Place the cleaned seeds in a cloth for 5 to 6 days to allow sprouting.

3. Place the seeds with sprouts into plastic bags with the sprouts facing downwards.

4. Place half of the seed above the soil to allow the sprout to develop into roots.

5. Wait for the tree to grow with a minimum of 8 or 10 green leaves before transplanting it into the soil.

6. To accelerate growth and fruit production, perform grafting by combining two varieties or colors on one tree. Note:
   

• The time from seed development to fruit production takes about 4 years.

• Some trees that have been planted in the soil and started bearing fruit after 2.5 to 3 years.

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Second Procedure : Cultivating the Symphony of Flavors (Fermentation)

Objective

1. Enhance flavor.

2. Reduce bitterness.

3. Halt sprouting.
   

Requirements

1. Fruits

2. Bamboo Basket

Instructions

1. Open the fruit and remove all seeds, placing them in the bamboo basket.

2. Line the bamboo basket with banana leaves to absorb odors and aid in fermentation.

3. (Optional) Place orange peels on top of the banana leaves to replace alcohol odor with citrus scent.

4.  Allow fermentation to occur naturally for 5 days.

5. To stop fermentation, soak the fermented product in water for an hour.

6. Wash the seeds thoroughly to remove impurities.

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Third Procedure : Dry & Divine (Drying)

1. Dry the seeds to reduce moisture content (7%-7.5%). Determine drying time based on weather conditions: 5 days in sunny weather, 10 days in rainy seasons.

2. Press the seeds; they should become crunchy and change color from purple-brown to dark brown.

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Fourth Procedure : From Bean to Bar (Processing)

1. Begin by drying cocoa beans until their moisture content decreases to three percent.

2. Secondly, roast the dried cocoa beans in a roasting machine to transform them into roasted beans.

3. Next, separate the cocoa bean husks from the nibs using winnowing and cracking machines.

4. After that, grind the separated cocoa nibs to produce cocoa mass or cocoa liquor.

5. From cocoa mass, derive products like cocoa butter and cocoa powder through additional grinding.

6. Temper chocolate to control its crystallization for optimal color and texture.

7. Store chocolate in an environment with a temperature of 16-21 degrees Celsius, shielded from sunlight.

Note:

• Cocoa butter is utilized in making white chocolate and cosmetic applications.

• Cocoa powder is used in chocolate making and other culinary applications.

• Two types of chocolate are produced: organic dark chocolate and compound chocolate.

• Compound chocolate incorporates vegetable fat powder or strawberry to enhance sweetness.

• Unlike dark chocolate, compound chocolate doesn't require tempering.

• Roasted beans offer numerous health benefits, such as reducing the risk of heart disease and diabetes.

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Partial Procedure : Eco-Enzyme

Objective

1. Used waste from chocolate fermentation.

2. Create natural pesticide and fertilizer

Requirements

1. Waste from the fermentation process.

2. Water.

3. Glucose (sugar)

Instructions

1. Firstly, mix fermentation waste with water and glucose in a plastic bottle.

2. Secondly, allow fermentation for a minimum of 3 months.

3. Lastly, open the bottke regularly to release gas and prevent explosion.