Description
Process to transform cacao to chocolate where the seeds of the cacao tree are fermented to develop the flavour. Process from beginning to the end including the drying of the beans, cleaning and roasting, the grinding of the nibs to obtain cocoa mass and processing accordingly.
Alternative labels
from cacao to chocolate procedures
from cacao to chocolate measures
from cacao to chocolate mechanisms
from cacao to chocolate systems
processing cacao to chocolate
process cacao to chocolate
Skill type
knowledge
Skill reusability level
sector-specific
Relationships with occupations
Essential knowledge
Process from cacao to chocolate is an essential knowledge of the following occupations:
Chocolatier: Chocolatiers make confectionery products with chocolate. They perform activities such as examination, feeling, and tasting of ground chocolate paste. Such analysis leads them to ascertain if colour, texture, and taste of the chocolate paste meets specifications.
Optional knowledge
Process from cacao to chocolate is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.
Chocolate moulding operator: Chocolate moulding operators tend machines and equipment that pour tempered chocolate into moulds to form bars, blocks, and other shapes of chococlate. They monitor machines to ensure that moulds do not jam.
Liquor grinding mill operator: Liquor grinding mill operators run mills that grind cracked cocoa beans or nibs of cocoa bean paste as to obtain liquid chocolate of specified consistency. They operate hoppers by sliding their gates to release cocoa nibs which then go through grinding stones.
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