Aiming to be a Chocolate Specialist vol.22

12. Demolding

Once the chocolate has firmly set through cooling, it proceeds to the "demolding" process.

Here, a machine called a "demolder" is used to flip the molds over and remove the chocolate.

If tempering and cooling have been performed correctly, the chocolate will release from the mold smoothly and cleanly.

The moment it emerges from the mold is just like the completion of a work of art!

The chocolate, with its beautifully finished surface gloss and patterns, finally reveals itself.

13. Inspection and Packaging

The chocolate removed from the molds is not shipped out immediately.

First, there is a quality check!

We check for any cracks or chips, and ensure there are no issues with the shape or appearance.

Chocolate that clears inspection is carefully wrapped in aluminum foil or packaging by a "wrapping machine."

Finally, it is packed into cardboard boxes, and preparations for shipment are complete.

The excitement you feel when picking up a piece of chocolate is created during this process.

14. Shipment

Packaged chocolate does not go straight to store shelves.

In fact, it is stored in a warehouse for a certain period to undergo a process called "aging."

After that, it is transported in temperature-controlled trucks to maintain quality and delivered to stores nationwide.

Then, it is placed on store shelves, and finally reaches our hands.

The long journey that began with a single fruit grown on a cacao farm reaches its goal here!

<From a single cacao bean to chocolate>

From cacao cultivation to harvesting, fermentation, and drying.

And then, sorting, roasting, grinding, conching, and tempering at the factory...

A single bar of chocolate is made through the wisdom and techniques of many people, and over a long period of time.

We eat chocolate casually every day, but every bite is packed with the thoughts and efforts of people all around the world.

~A Little Bit of Trivia~

Chocolate is a very delicate food.

It is particularly sensitive to high temperatures, so temperature control is essential even during transport.

The reason we can find beautifully glossy chocolate at shops is because a 'relay of quality control' is carried out thoroughly from the farm to the storefront.

This concludes the journey of 'From Cacao Tree to Chocolate'!

Next time you eat chocolate, please try to imagine the long story behind that single piece.☆