Cacao and Chocolate

Chocolate is without question the most complex ingredient that confectioners use. Because of the complexity of chocolate, a confectioner could work with and study it for a lifetime and still not learn all of its secrets.

Each step of the transformation, from cacao pods growing in a tropical forest to perfect crisp chocolate shells on finished confections, is marked by care, attention to detail, and a bit of alchemy. The body of knowledge about chocolate is constantly growing and evolving as researchers learn more about cacao genetics and agriculture, manufacturing techniques, cocoa butter crystallization, and the intricacies of chocolate as a system. Even with these advances, parts of chocolate manufacturing, such as conching, are still not fully understood. Although only a handful of artisan confectioners manufacture their own chocolate from beans, a basic knowledge of that process can help the confectioner to better understand the material and to select the right chocolate for each application.