assorted chocolates

How to make assorted chocolates

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               Ever since chocolate was discovered, people have had a craving for it. This desire led them to create more flavors that will further add savory taste to their favorite chocolate. And today’s luxury chocolate takes people’s addiction to a whole new level, especially among children. There were already many tasteful twists generated to manufacture class chocolates that quench the taste buds of the people. And high technology is needed in order to produce these appetizing sweets.

                To create butter cream chocolate, first, add marshmallow cream, lots of pure butter, sugar and syrup. Mix it with water, vanilla and special yeast enzyme that completes the recipe. This enzyme will enhance the creaminess. Tuck the butter cream between ridge rollers which shape the creamy columns. A wire slices them into bite size nuggets. Tap the butter creams to uniform height. Chocolates lose up through the slides of the conveyer to coat the bottom of the creams. Then it’s on to a cold surface to solidify. Next, the creams travel through two curtains of chocolates while being coated at the bottoms again.  Finally, a trip to a twenty four and a half foot long cooling tunnel hardens the chocolates. Then the worker uses his or her hand to add a garnish to the chocolate. And as you see those finish products, you cannot deny that you want to ingest those luscious treats.

                If you want to have another flavor of the chocolate, cherry chocolates for example, first, you just load the cherries or the other flavors into a revolving pen. Add sugar crystals and as the cherries roll around, they get an even coating. Along with the sugar, these cherries have been coated with a special enzyme that will turn the sugar to liquid over the next ten days for juicier cherry taste. The enzyme effect is why the cherries get an extra coating of chocolate. It creates a solid shell that contains the sugary liquid. Again, the worker uses his or her hand for the final touch of the chocolate. And they are ready for those cherry-picking shopaholics. You can do this procedure again with the other flavors that you want.

                In packaging the chocolates, each box of chocolate contains eighteen to twenty different varieties. Since the workers make three to four flavours a day, it can take up a week to produce one of the luxurious assortments.

                For sure, people would eat up greedily in no time. For the costumers, seeing chocolates are like feast in their eyes. Surely they don’t want to miss to endure one of the most luxurious desire, chocolates.



By Dianne Ysabel Deoso, Jemmarie Lanson and Princess Faith Lamsin