Chocolate was created in Latin America where cacao trees grow wild, in an area that is now known as Southeast Mexico.

During Valentine’s week consumers buy more than 58 Million Pounds of chocolate candy.

Chocolate Does not cause or aggravate acne – this is a myth

Chocolate can absorb other flavors and scents, and should be kept away from other household chemicals.

Eating chocolate three times a month helps people live longer as opposed to people who overeat or do not eat chocolate at all.

A Clinical trial has found that the antioxidants contained in chocolate possess anticancer properties.

Americans eat 12 Pounds of Chocolate Annually.

US chocolate ,manufacturer uses  3.5 million pounds of whole milk every day to make chocolate.

Chocolate is made from cocoa bean which is known with different name as per aspects of chocolate state across the word.  

Melted state of chocolate is known as “chocolate liquor”.

Fat component of chocolate bean is known as “Cocoa butter” that is widely used to make real chocolate.

Nonfat component of chocolate bean is known as “Cocoa powder” that is used to make cocoa powder.

Real chocolate 

Real chocolate is made from cocoa butter that is extracted fat from cocoa beans holding some extraordinary characteristics that causes melting of chocolate in very short time, which can be prevented by tempering, that is to be done during melting process causes re establishment crystals of cocoa butter offers long lasting chocolate with proper gloss, snap and flavor. It’s much recommended to do tempering if you are making candy or dipping item that won’t be consumed within a day.

Real chocolate is separated in three categories based on the quality of cocoa bean that to be used. 

Regular chocolate

You will find regular chocolate in chocolate chip form that can contains sugar or can be unsweetened and made of moderate quality cocoa beans which has very low cocoa butter having think form when it get melt. Most preferred for chocolate cookies , that is not comes with best result in molding or dipping. No tempering is required if it is used for backing application. 

Converture chocolate

Converture stands for covering that is one of the best quality chocolate contains high percentage of cocoa butter taken out from premium cocoa beans. Most preferred for candy making and molding. Tempering is required which offers glossy finish.

Ultra Converture chocolate
Ultra converture chocolate contains same aspects as converture chocolate with addition of quite more cocoa butter that gives low thickness while get melt. Most preferred for enrobing and dipping. It’s quite hard to add more cocoa butter and retain best taste and texture. It requires tempering that offers covering with elegant gloss.

Compound chocolate

Compound chocolate
Compound chocolate is made from vegetable oil rather than cocoa butter that omit tempering process. That is being more likely for anyone due to its no difficulty and less price. 

Cocoa Pod
Dark chocolate: sugar, cocoa butter, cocoa liquid, and (sometimes) vanilla
Milk chocolate: sugar, cocoa butter, cocoa liquid, milk or milk powder, and vanilla
White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
Chocolate Tree
When you hear the name chocolate undoubtedly you will feel to have it. But abrupt on the next second you urge to say NO to it as you think it’s not healthy. Amah it’s myth don’t you ever think?? How you will feel if you found chocolate healthy?? I know you definitely going to cheers on that. Chocolate holds magical ability that brings smirk to anyone whether it’s a baby, adult or aged no concern whether it is candy chocolate or cocoa it’s always welcome. Then what makes manufacturer more conscious towards emballage  chocolat (chocolate packaging) when it comes to cocoa chocolate. Get across my pondering you will realize preciousness.

Cacao pods. Which language? what the crape!! Actually cacao pod is fruit from which we get the coco beans. Coco beans are surrounded by the pulp of cacao pods. Beans are take out from this pods and placed in bins and letting them to microorganisms (any organism of microscopic size) which leads fermentation of the material which containing pectin. Ethanol comes from yeast, Acetic acid from acetic acid bacteria and lactic acid come from lactic acid bacteria. This fermentation continues till seven days that produces different flavors. Thus chocolate taste gets formatted.  

Opt to right pod is one of the key to have a better cocoa butter as if the pod is not ripen it will have a low cocoa butter as well inadequate sugar in the pulp for fermentation that resulting in weak flavor. For the prevention of mold growth there need to take care to quickly dry the bean in sun for five to seven days after the fermentation process. Dried beans are cleaned, roasted and graded and then the shell of each bean is removed and extracts the nib from it. These nibs are ground and liquefied , resulting in pure chocolate in liquid form. This liquid can be further process according to requirement: cocoa butter or cocoa solid. These two are core ingredients for the production of chocolate. 

Now using this two core products chocolate liquid and cocoa butter, diverse type of chocolate can make. The quality of rich chocolate is relying on the texture of chocolate. That is done by “Conching”. In Conching chocolate is added to a conche that is an container filled with metal bead, in a liquid form. The liquid form is sustained by frictional heat. This process produces cocoa particles smaller than the tongue can detect. That makes us feel smooth feeling of chocolate. The smoothness and quality rely upon the length of conching time, higher the time duration better the chocolate. High quality chocolate is result of 72 hours conching. After the conching procedure chocolate is stored to heated tanks territorially 45°C -50°C until final processing take a place.

Final process is “Tempering”.  In which chocolate is melted on different temp accord to what quality texture you required. At 34 °C the best chocolate get form. That gives best texture and appearance which will not degrade over time. This process divides cocoa butter in small crystals that gives uniform shine and crisp bite.  At last this chocolate is cooled at about 27 °C and gets removed unwanted crystals. But extreme heating can destroy tempering. 

This is very obvious thing that for getting one chocolate bar cocoa have to undergo in various process that is based on temperature increment and decrement. That makes very clear that Chocolate is very sensitive to temperature and humidity which having an ideal storage temperature between 15 °C to 17 °C as well humidity that is lesser than 50%. If it’s not have stored properly many “Booming” effects can crop up due to fluctuating storage temperature. The next mania that makes us to rack on emballage  chocolat (chocolate packaging) is that chocolate have tendency to absorb aromas. If we put chocolate without packaging in refrigerator that also cause sugar or fat to rising on the surface of chocolate. If we move it from one temp to extreme another it results in oily texture if the packaging of chocolate is not well qualify then it can deteriorate wherever we have store it. Regarding to the causes that can deteriorate chocolate , Chocolate packaging must required to have an quality that prevent chocolate form fluctuating temperature and none other than  Fascinating designing of chocolate packaging due to the very high competition of manufacturers with the consumers.  
Chocolate Tree
Candy packaging
Chocolate packaging
Cold seal chocolate packaging
chocolate packaging


    Hi, Thjs is Elina Wills and We are providing packaging solution to all over the world for solid and liquid products and labels. we are having business all around the world Australia, Canada, USA,India,France and so many other.

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