Each year thousands of tons of chocolate are sold around the world. Japan has an average chocolate consumption rate of 2.2 kg per person per year. While in Europe it is up to 11 kg. per person per year. Especially during Valentine's Day, chocolate sales are skyrocketing around the world. But few people know the story behind their favorite chocolate bar.

        The chocolate journey begins at the cacao. The plant grows well in tropical areas, especially in South America. ชาวมายาและแอซเท็ค ต่างใช้ประโยชน์จากฝักและเมล็ดโกโก้มาเป็นเวลานาน Maya and Aztecs, they have been using cocoa pods and beans for a long time before cocoa spread in Europe and other parts of the world as a bittersweet drink. Before becoming a chocolate bar. Sweet treats that are loved by both children and adults all over the world.

        The resulting cacao tree has a fusiform shape. Inside, there is a white seed coat that envelops the cocoa bean. The seed coat and seeds are fermented to a relatively dry form to reduce the bitterness of the cocoa. The duration and method of fermentation are varying by region.

        After fermenting, the seed coat will fall off. Only the cocoa beans are left to be dried. Which takes more than 2 weeks for natural sun exposure.

        The resulting cocoa beans are sorted, cleaned and roasted. This process determines the aroma and flavor of the cocoa. Each manufacturer uses different roasting techniques and times. Before cracking the bark until only the seeds remain. They are called Cocoa Nibs.

        Cocoa nibs are ground with specialized tools until they become thick and creamy called cocoa mass. At this stage, the tiny cocoa beans will be separated into multiple products.

+ Cocoa fat, the most expensive product, is extracted for use in the cosmetology industry, white chocolate, some will be used to make expensive chocolates.

+ Non-fat, will become cocoa powder. It is used in the food and beverage industry and is used to make cheap chocolate.

        To make traditional chocolate, the ground cocoa beans are not separated, but are ground and kneaded with sugar, colorants, aromas and flavors at the right temperature, before being molded into chocolate, which is ready to be sold.

        In industrial chocolate making, cocoa powder is kneaded with vegetable fat, sugar, coloring, flavoring, and forming agents. Some brands may also add cocoa fat to this step to achieve a softer chocolate texture, which is more expensive.

        Collection “BitterSweet” all the stories of chocolate Selected by the Resource Center

+ Encyclopedia of chocolate : essential recipes and techniques  /  Edited by Frederic Bau ; Photographs by Clay McLachlan  (2018) Classification 641.6374 E56

+ Chocolates and confections : formula, theory, and technique for the artisan confectioner  /  Peter P. Greweling, The Culinary Institute of America  (c2013) Classification 664.153 G841C

+ Raw chocolate  /  Matthew Kenney and Meredith Baird ; Photographs by Adrian Mueller  (c2012) Classification 641.6374 K36R

+ Chocolate heaven  /  Valerie Ferguson  (c2013) Classification 641.6374 F353C

+ขนมจากช็อกโกแลต  /  โคะมุระ เคียวโกะ ; ดวงใจ สัมพันธ์ปรีดา แปล  (2557) Classification 641.865 ค954ข

+ช็อกโกแลต : เค้ก คุกกี้ ทาร์ต มูส พุดดิ้ง มัฟฟิน ฟองดู  /  ณวิภา ปฎิมาประกร  (2552) Classification 641.86 ช311

+10 Best chocolate cakes II  /  ปริสนา บุญสินสุข  (2549) Classification 641.8653 ป466

+ด้วยรักและช็อกโกแลต = love adds a little chocolate  /  เมดาร์ด ลาซ์ เรียบเรียง ; งามพรรณ เวชชาชีวะ แปล  (2543) Classification พ ล262ด

+สายลับช็อกโกแลต  /  โจแอนน์ ฟลุค ; วรรธนา วงษ์ฉัตร, แปล  (2546) Classification น ฟ147ส

+โกโก้  /  สมศักดิ์ วรรณศิริ, ทวีศักดิ์ นวลพลับ, ปฐพีชล วายุอัคคี  (2530) Classification 633.74 ส282ก