Cocoa pods are harvested, then split open by hand. Workers then send the beans to the factory. At
the factory, the beans are sifted for foreign objects. Then they are weighed and sorted by the kind of
weight. Next, the cacao beans are roasted in large, rotating ovens, at temperatures of about. The
pulp clinging to the beans turns into liquid and drains away, while the dried beans are cracked open
and steam is used to separate the shell from the chocolate. Next the cocoa nibs are grinded down
and mixed with cocoa butter, sugar,milk, lecithen and vanilla flavoring.
Fair Trade Cocoa ensures that producers and workers receive higher prices and incomes from their
coca beans.
Raw Materials
Cocoa Butter: Natural fat from the cocoa bean
Lecithin: A substance that binds the other ingredients together
Vanilla flavoring
Milk
Fruits, Nuts are optional
Sugar
Captital
a stove or electric burner
Cocoa Beans
Custom Ingredients
Tempering Stone
Double Boiler
Packaging
Candy Molds
Candy Themometer
Stone Mill
Commercial kitchen
Information
Information about the chocolate is reviewed by Quality Control in accordance to 1944 Federal Food,
Drug, and Cosmetic Law.
Cote d'ivory, Ghana and Indonesia are the three leading producers of cocoa beans
Since there are many companies that produce chocolate there is heavy competition in this industry
Premium and Specialty items have had a large growth over a long span of time
Seasonal and boxed assorted chocolates have been experiencing the fastest growth
Management
Board of Directors decide which confections are to be shipped where, and in
what quantity