Time for chocolate: indulgence, versatility and trends

From the cocoa bean to a delicious treat

The basis of traditional chocolate is the cocoa bean, which is mainly grown in tropical regions such as West Africa, South America and South-East Asia. The cocoa bean is quite sensitive, which is why consistent growing conditions are essential to ensure that the bean can complete its journey to the finished product:

1. Harvest: It begins with the harvesting of the cocoa pods as soon as they are ripe. A ripe pod is usually yellow to reddish-brown in colour and contains between 40 and 50 purple beans.

2. Fermentation: Almost immediately after harvesting, the cocoa pods are cut open and spread out under cover. Thanks to their sugar content, fermentation begins rapidly and the pulp breaks down. In the process, many of the bitter compounds disappear – otherwise, at this stage, cocoa would have little in common with a sweet treat in terms of flavour.

3. Sorting: The beans are then usually graded and sorted using machinery. The subsequent stages often take place in the countries where the chocolate is ultimately produced.

4. Roasting: Following fermentation and drying, and upon arrival at the processing site, cleaning and roasting are the next steps. Industrially, this is usually carried out using roasting machines at temperatures of up to 150 degrees. The Maillard reaction begins, producing the classic cocoa flavours that are so widely appreciated.

5. Grinding: The shells have already been cracked open during roasting; they are now removed by a stream of air to prepare the beans for grinding. The result of this process is the release of the cocoa butter, which is largely in a liquid state.

6. Pressing and mixing: To break down the coarser particles remaining in the cocoa butter, the mixture is pressed using a roller. It is usually at this stage that other ingredients, such as sugar, milk powder or various flavors, are added.

7. Conching: As the mixture is now neither liquid nor creamy, the next step is conching. In practical terms, this means that the mixture is heated and stirred continuously. This takes around 24 hours and has a significant influence on the subsequent quality of the chocolate, as it is during this process that the velvety mouthfeel is created.

Depending on the brand, recipe and type of chocolate, the production process – from the bean through to the cocoa butter and chocolate mass, and finally to the bar – can vary.

A wide variety of varieties to suit every taste

There is a wide selection of chocolate confectionery: as well as chocolate coating, there are flavours such as nut, Pistachio (such as the currently popular Dubai chocolate), yoghurt, fruit or crunchy flakes. The main categories include, above all, the classics: milk chocolate, dark chocolate with a high cocoa content, and sweet white chocolate. In addition, chocolate coating for baked goods and the like, as well as chocolate powder in its various forms, are in high demand. As is well known, alongside its pure form, the various varieties are all too often used in baked goods such as cakes and biscuits, in muesli bars, in desserts such as ice cream, or in nut-based treats.

It’s all about the quantity: a look at the health aspects

Many people love chocolate and can hardly get enough of it. However, as the term ‘luxury food’ suggests, it should be enjoyed in moderation. Then even its positive aspects can come to the fore. Dark chocolate, such as extra dark, in particular, contains a wealth of health-promoting flavonoids. These are said to protect the skin from UV damage and help in the fight against cardiovascular diseases. It may even improve blood circulation. The methylxanthines it contains are also thought to lower cholesterol levels and improve heart and lung function. Dark chocolate also contains trace elements of zinc, magnesium and iron. Research is also being carried out to investigate whether chocolate lifts the mood. Last but not least, chocolate provides a quick source of energy, which can be helpful, for example, in cases of circulatory problems.

Dark chocolate is ultimately the healthier option when it comes to eating chocolate. But as long as you stick to a healthy amount, chocolate is a treat that you simply have to have every now and then.

2024: Problems in chocolate production

A trend has emerged in the food industry this year which, unfortunately, means higher prices for milk chocolate, couverture and similar products for both manufacturers and customers. Due to weather conditions such as drought and heavy rain, as well as plant diseases, this year’s cocoa harvest is significantly poorer. As a result, the price of cocoa rose to a record high in April. Although it has since fallen slightly, it remains at a consistently high level, which is still driving up prices for both production and retail.

Bringing chocolate traditions and trends to life with Ehlert

Whether you want to make classic chocolate treats such as milk chocolate or couverture, or try your hand at vegan alternatives based on Plant-based milk and so on: reliable equipment remains the key to success. This also applies to unusual varieties with swicy Grades, or for particularly ethically produced varieties.

Gustav Ehlert GmbH stands by food producers even in times of crisis, supporting them with tailor-made equipment, high-quality food ingredients and years of specialist expertise – so that their recipes can be even better.