The Choco Heaven

Today there was a field trip to a chocolate factory, where we were supposed to learn a bit about chocolates which relates to sugar. We went to the Chocolate Museum in Damansara.

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Chocolate Tree and Fruit Chocolate Beans Chocolate Bean's Flesh

We learn that there's 4 types of chocolates, White, Dark and Milk which the fermentation of the seeds takes about 7 days and lastly Ruby which is pink in color and which the fermentation takes about 3 days only and the seeds remained a bit white, which contribute to the natural pink color.

Most chocolate producers come from Africa and there's a Belgian recipe, a French recipe and a Switzerland recipe which simply differs in the ingredients used during the processing like the amount of sugar, for example the French recipe is more bitter and the Switzerland is sweeter.

We've seen a few chocolate sculptures and we've learnt that for the sculpture a bit of glucose is used to harden the chocolate and a few other ingredients on the surface for the finish. However it still need a cool environment to keep its shape.

A machine to crush the chocolate beans

Chocolate being turned into liquid

Chocolate was being transported by train in Malaysia

To process the chocolate after harvesting the fruit, we recover the seeds then the seed are fermented after which it is shipped to after area where the flesh of the seed will be taken out, it's where all the flavors are and there the industrial process begins.

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After this for the fun part

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We've been taught how to process the chocolate and get our chocolate tablets. There's the tempering to reduce the heat and to obtain the right texture from the chocolates, then we need to heat up the mold so that the chocolate do not stick to it and after the chocolate is place in the mold, we must give it some vibration to remove the bit of air inside so that we get a smooth plane texture inside and then put in the fridge for 15 mins.

😝 🤣 🤣 😂 😂 😂 😂 ....yeap... that's me...hahaha.... 😂 😂 😂 😂 🤣 🤣 😝

Then we were given some accessories for hygiene and some ingredients to make our own chocolates.

We've been shown 4 demonstration which we will have to reproduce with our own creativity.

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Demo 1

Demo 2

Demo 3

Demo 4

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That's the first one I did, with dried grapes and almonds inside, a drawing on top with white chocolate where I tried to mix the normal drawing method and the designs with the tooth pick and some sprinkles on top.

This one I tried to make it like Ferrero Rocher

Just like the Ferrero I did this one with white chocolates but with the sprinkles inside instead.

Another White Chocolate but with dried grapes inside and sprinkles on top.

I don't remember what I did on this one but I tried making a design with the tooth pick again and white chocolates.

I think there's dried grapes and almond inside but I also tried to make it look rough on top.

This one I tried to sandwiched the white chocolate with the milk (brown) chocolate.

This is my butterfly which got crushed during the transportation, I tried to be creative with this one as well with the white and brown chocolate.

This is the first Marshmallow that I did quite simple.

With the second one I tried to be more creative with the brown chocolate and the white one as if dripping from the top, not so perfect but anyway.... The top part is actually a mixture of white and brown chocolate at the same time, there's a pattern, maybe it can't be well seen from the camera but the effect is there.

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At the end this was such a fun experience where we both learn and enjoyed, the best part was the fact that we could actually explore our own creativity in their workshop.