Thursday, December 6, 2018
Thursday, September 27, 2018
Tuesday, September 11, 2018
The process of Chocolate!
Making chocolate is a long process, you grow the cocoa beans and harvest them from pods on trees, found mostly in the tropical weather of the equatorial forest (The Pacific Equatorial Forest is a tropical forest ecosystem located at 0° latitude in coastal Ecuador, in the province of Manabí) .
The estimated time for some cocoa pods to grow and to be ready for harvesting is 5-6 months.
Once the cocoa beans are extracted from the pods, the beans are covered for 5-7 days to ferment (of a substance, to undergo fermentation). After fermentation the cocoa beans are left in the sun for six days, to dry out.
At collection centers, the dried beans are weighed and checked for quality before being packed into a bag, and transported to the Barry Callebaut cocoa factory, for processing. In the cocoa factory, the beans are sorted, cleaned, dried and broken into nibs, the nibs are then roasted and then grounded to a fine liquid mass.
The cocoa liquor can be further processed into cocoa butter, and cocoa powder. Depending on the chocolate recipe cocoa liquor, cocoa butter, sugar or milk powder are mixed, and continually needed (this process is called conching) which gives the chocolate a great texture. Other ingredients, such as nuts, may be added before delivering. Either in liquid form, blocks or in the form of drops or chocolate chips.
And that is the process of making chocolate!
By Mia Edkins
The estimated time for some cocoa pods to grow and to be ready for harvesting is 5-6 months.
Once the cocoa beans are extracted from the pods, the beans are covered for 5-7 days to ferment (of a substance, to undergo fermentation). After fermentation the cocoa beans are left in the sun for six days, to dry out.
At collection centers, the dried beans are weighed and checked for quality before being packed into a bag, and transported to the Barry Callebaut cocoa factory, for processing. In the cocoa factory, the beans are sorted, cleaned, dried and broken into nibs, the nibs are then roasted and then grounded to a fine liquid mass.
The cocoa liquor can be further processed into cocoa butter, and cocoa powder. Depending on the chocolate recipe cocoa liquor, cocoa butter, sugar or milk powder are mixed, and continually needed (this process is called conching) which gives the chocolate a great texture. Other ingredients, such as nuts, may be added before delivering. Either in liquid form, blocks or in the form of drops or chocolate chips.
And that is the process of making chocolate!
By Mia Edkins
Tuesday, August 14, 2018
Spencer Park SLSC Poem
The waves crash onto the shore
I call this my home
The sand on my feet
And the shell on my toe
The mini figures
Riding the waves
The dinghy
The holes
And nothing but waves
The big wood building
That took a while to build
The races
The places
Third, second and first
The flag
I am proud
From the sea
To the ground
I call this my home
Spencer park!
Monday, July 23, 2018
The Beach Poem
The Beach
The glistening waves spill upon the shore
On the golden sand.
Little figures ride the waves
As they topple off the boards.
The children making sandcastles
While the babies run them over
The seagulls looking for a meal
Dive right at me
I feed them some hot chips
That was a bad idea
More and more come,
I started a war.
I dive into the ocean
Sand all through my hair,
My eyes start to burn
And I quickly jump out.
My car wont start
I can't leave,
The seagulls swarm around me
Oh god help me please.
Thursday, June 21, 2018
Family Dinner Poem
Family Dinner Poem
We gather round the table
To discuss and digest the day
The delightful plates of goodness
Chasing hunger pangs away
My family gorge their meal
Savoring every bite
For dessert a pumpkin pie
Golden brown and spicy sweet
What a fine dinner treat!
Sunday, April 22, 2018
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