Chocolate consumed today is an example of a food that has been produced industrially. Engineers and food scientists have managed to manipulate flavor and taste of chocolate, as well its thermal properties and structure, so as to produce a product with the right texture and when bitten melts at the right speed (Fryer & Bakalis, 2011). The raw material called cacao bean form which cocoa butter and cocoa solids are extracted is acquired form a fully fermented and dried seed, of a cacao pod plucked form a cacao tree or theobroma cacao (NY times, 2003). Coultivation of cocoa is done throughout the entire tropical zones of the earth, but originally originated form the amazon basin of South America (European food research and technology, 2009).
According to Keynote (2011) sales of the UK market for chocolate and sugar confectionery spanning years from 2006 to 2010 increased by 14% to 5.03 bn pounds. The largest sector being chocolate with sales rising over 4 years by 17%, compaired to sugar confectionaries growing over the same period by 6.3%.
the figure below gives the manufacturing process of chocolate
the figure below gives the manufacturing process of chocolate
