Product: Chocolate

Chocolate Making Process

Step 5: Blending, Grinding and Mixing

In this process different varieties of cocoa beans are custom blended according to the
manufacturer requirements. The nibs are ground into liquid cocoa mass called chocolate
liquor, which is a combination of cocoa butter and cocoa solids.

At this time sugar, milk/milk powder (only for white and milk chocolate), extra cocoa butter
fat, lecithin (an emulsifier preventing fat separation) and vanilla can be added to the cocoa
beans.

Note: The milk in milk chocolate comes from either cream, whole or reduced-fat milk, and/or
powdered, condensed, or evaporated milk.

Step 6: Refining
At this stage the chocolate mass is sheared into a smaller particle size (about 20 microns.) It
is important to maintain this size. If the particles are too large it will result in a coarse
mouth-feel. Too small, and the chocolate particles may result in stickiness on the palate.

Step 7: Conching
This is a crucial stage of chocolate making. Even if perfectly ground and blended, the product
that emerges from the mill does not yet deserve to be called chocolate. Conching is a process
of intense mixing, agitating, and aerating of heated liquid chocolate in machines called
conches. Conching can last as long as a few days. It eliminates any off-flavors and unwanted
bitter substances that may be still present.

The longer a chocolate is conched, the finer and mellower it will be.

Standards
Milk chocolate-In the UK (and Ireland) milk chocolate must contain a minimum of 20% cocoa solids
and 20% milk solids that include at least 5% milk fat. In the rest of Europe, this product is known as
family milk chocolate, while milk chocolate needs to have a minimum of 25% cocoa solids and 14%
milk solids that include at least 3.5% milk fat. (http://www.bbc.co.uk/food/milk_chocolate)
 Dark chocolate, also known as"plain chocolate" or "black chocolate", is produced by adding
fat and sugar to cocoa to a lower proportion of milk or sometimes none at all. The U.S. has
no official definition for dark chocolate. Dark chocolate can be eaten as is, or used in
cooking, for which thicker, baking bars, usually with high cocoa percentages ranging from
70% to 99% are sold. Dark is synonymous with semisweet, and extra dark with bittersweet,
although the ratio of cocoa butter to solids may vary.

http://tna.europarchive.org/20120419000433/http://www.food.gov.uk/multimedia/pdfs/publicatio
n/chocolatefactsheet0210.pdf

Price
RM/kg Reference
Cocoa liquor 17.76 https://www.alibaba.com/product-detail/Food-
(Approx 50% cocoa solids, 50% Ingredient-Cocoa-Mass-
cocoa butter) Liquor_60617979263.html?s=p
Cocoa Butter 3.55 https://www.alibaba.com/product-detail/Good-
Quality-No-Additive-Deodorized-
Cocoa_50031376721.html
Sugar 2.22 https://www.alibaba.com/product-
detail/SUGAR_144557089.html
Milk powder https://www.alibaba.com/product-detail/100-
Whole-Milk-Powder-Full-
Cream_50033136767.html
Cadbury Dairy Milk Chocolate 9.29 https://eshop.tesco.com.my/groceries/en-
Mousse 180g GB/products/7002807815
Tudor Gold Dark Chocolate 12.09 https://eshop.tesco.com.my/groceries/en-
200g GB/products/7003431304
Market of Chocolate Confectionery

http://www.eumcci.com/documents/13347/87396/2015+Confectionary+Market+Study+Report/bb0
e8b8b-d17d-4a87-870b-d676d4e90279

Potential Customer
GUAN CHONG COCOA MANUFACTURER SDN. BHD.

Plo 273, Jalan Timah 2, Pasir Gudang, Johor, Malaysia

One of the top cocoa processors in Malaysia with the capacity touching 80,000mt.

http://www.gcb.my/?page_id=270

Barry Callebauts Cocoa Application Centre

Comments
1. Not so feasible because the mixing is not the last step of the manufacturing process.
2. Hard to get the right recipe and product price to calculate the gross profit