Question

Identify the correct sequence of product/by-product formation during cocoa and chocolate processing/manufacturing:
(A). Cocoa powder
(B). Chocolate liquor
(C). Cocoa butter
(D). Nibs
Choose the most appropriate answer from the options given below:

• A. (A), (B), (C), (D)
• B. (A), (B), (D), (C)
• C. (D), (B), (C), (A)
• D. (C), (B), (D), (A)

Hint:

Think of the process as starting with the solid bean piece (\textbf{Nibs}), grinding it to a liquid (\textbf{Chocolate Liquor}), and then separating that liquid into its fat part (\textbf{Cocoa Butter}) and its solid part (\textbf{Cocoa Powder}).

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The manufacturing of chocolate and cocoa powder from raw cocoa beans is a sequential process where each step yields a specific intermediate product. The question asks for the correct order in which these products are formed.
Step 3: Detailed Explanation:
The process flow is as follows:
1. Raw cocoa beans are fermented, dried, and roasted. The roasted beans are then broken, and the shells are separated from the inner part of the bean. This inner part is called the (D) Nibs.
2. The cocoa nibs are then ground into a fine paste. The heat from grinding melts the fat (cocoa butter) within the nibs, resulting in a thick, dark, liquid paste known as (B) Chocolate liquor or cocoa mass. This is the base for all chocolate products.
3. To make cocoa powder, the chocolate liquor is put into a hydraulic press, which squeezes out a large portion of the fat. This fat is (C) Cocoa butter.
4. The solid block that remains after the cocoa butter has been pressed out is called press cake. This press cake is then pulverized to create (A) Cocoa powder.
Step 4: Final Answer:
The correct sequence of formation is Nibs \(\rightarrow\) Chocolate liquor \(\rightarrow\) Cocoa butter \(\rightarrow\) Cocoa powder. This corresponds to the order (D), (B), (C), (A), which is option (C).