Editing Cocoa bean (section)

== Chocolate production ==
{{Main|Chocolate#Processing}}

To produce {{Convert|1|kg|lbs}} of chocolate, around 300 to 600 cocoa beans are processed. The beans are roasted, cracked, and deshelled, resulting in pieces called nibs (the [[Cotyledon|cotyledons]], of which beans generally contain two{{Sfn|Fowler|Coutel|2017|p=18}}), which are ground into a thick paste known as [[chocolate liquor]] or cocoa paste. The liquor is processed into chocolate by adding cocoa butter, sugar, and sometimes [[vanilla]] and [[lecithin]]. Alternatively, cocoa powder and cocoa butter can be separated using a hydraulic press or the [[Broma process]]. Treating cocoa with an [[alkali]] produces [[Dutch process cocoa]], which has a different flavor profile than untreated cocoa. Roasting can also be done on the whole bean or nib, affecting the final flavor. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and [[lecithin]] as an emulsifier), and then refined, [[conche]]d and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a [[hydraulic press]] or the [[Broma process]]. This process produces around 50% cocoa butter and 50% cocoa powder.{{cn|date=September 2024}}

Cocoa powder may have a fat content of about 12%,<ref>{{cite journal |last1=Osakabe |first1=Naomi |last2=Baba|first2=Seigo |last3=Yasuda |first3=Akiko |last4=Iwamoto |first4=Tamami |last5=Kamiyama |first5=Masumi |last6=Tokunaga|first6=Takahisa |last7=Kondo|first7=Kazuo |title=Dose-Response Study of Daily Cocoa Intake on the Oxidative Susceptibility of Low-Density Lipoprotein in Healthy Human Volunteers |journal=Journal of Health Science |volume=50 |issue=6 |year=2004 |pages=679–684 |doi=10.1248/jhs.50.679 |quote=12.1% fat|doi-access=free}}</ref> but this varies significantly.<ref>{{Cite web |title=Cadbury Bournville Cocoa Powder Tin 250g |website=Sainsbury's (UK) |access-date=16 November 2020 |url= https://www.sainsburys.co.uk/gol-ui/Product/cadbury-cocoa-powder-tin-250g |quote=Fat 21%, of which saturates 12%}}</ref> Cocoa butter is used in [[chocolate bar]] manufacture, other [[confectionery]], [[soap]]s, and cosmetics.{{cn|date=September 2024}}

Treating with an [[alkali]] produces [[Dutch process cocoa]], which is less acidic, darker, and more mellow in flavor than untreated cocoa. Regular (non-alkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases.<ref>{{cite book |title=Baking For Dummies |first=Emily |last=Nolan |page=[https://archive.org/details/bakingfordummies00emil/page/27 27] |publisher=For Dummies |year=2002 |isbn=978-0-7645-5420-9 |url-access=registration |url=https://archive.org/details/bakingfordummies00emil/page/27}}</ref>{{better source needed|date=September 2024}} This can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or [[press cake]] treatment.{{cn|date=September 2024}}

Another process that helps develop the flavor is roasting, which can be done on the whole bean before shelling or on the nib after shelling. The time and temperature of the roast affect the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes.<ref>{{cite web |url=http://www.foodproductdesign.com/articles/cocoa-chocolate-cacao,p2.html |url-status=dead |archive-url=https://web.archive.org/web/20080605055343/http://www.foodproductdesign.com/articles/cocoa-chocolate-cacao%2Cp2.html |archive-date=5 June 2008 |title=Cocoa: From Bean to Bar |last=Urbanski |first=John |website=Food Product Design |date=27 May 2008}}</ref>

<gallery class=center mode=nolines widths=200 heights=180>
File:Roasted Cocoa Bean.JPG|A roasted bean, the papery skin rubbed loose
File:Cocoa press cake.jpg|Press cake of the paste
File:Chocolate02.jpg|Chocolate
</gallery>