Arrange the steps of chocolate making in the correct sequence
(A) Refining

(B) Cocoa liquor

(C) Tempering

(D) Addition of milk, sugar, fat

(E) Enrobing

(F) Conching

Choose the correct answer from the options given below:

Correct option is B

The chocolate-making process involves several crucial steps that ensure the final product has the desired texture, taste, and quality. The correct sequence is as follows:
1. Cocoa Liquor (B):
· The process begins with grinding roasted cocoa beans into a paste called cocoa liquor (also known as cocoa mass). This forms the base for making all types of chocolate.
2. Addition of Milk, Sugar, Fat (D):
· Depending on the type of chocolate being produced (dark, milk, or white), ingredients like sugar, cocoa butter, and milk powder are added to the cocoa liquor to enhance flavor and texture.
3. Refining (A):
· The mixture is passed through refining rollers to reduce the particle size of solids, making the chocolate smoother. The goal is to eliminate grittiness by ensuring the particles are small enough to be undetectable on the tongue.
4. Conching (F):
· The refined mixture is then continuously mixed and aerated at a controlled temperature for several hours or even days. This improves flavor by reducing bitterness and enhances texture.
5. Tempering (C):
· The chocolate is carefully heated and cooled to allow proper crystallization of cocoa butter, ensuring a glossy finish, smooth texture, and resistance to melting at room temperature.
6. Enrobing (E):
· The final process where the melted and tempered chocolate is used to coat products like nuts, wafers, and confectioneries. This step gives the final product a finished appearance.
Information Booster:
· Conching is essential for flavor development, as it removes acidic compounds and makes the chocolate smoother.
· Tempering prevents chocolate from developing fat bloom, which causes white streaks or spots on the surface.
· Enrobing is commonly used in chocolate-covered treats like pralines, truffles, and candy bars.