PRODUCTION OF CHOCOLATE FROM INSTEAD MATERIALS OF CACAO

COCOA COMES FROM THE TREE , THEOBROMA COCOA WHICH MEANS “FOOD OF THE GODS” (SCIENCE WEEKLY,2000) THE TREE HAS FLOWERS THAT FORM ON TRUNK AND BRANCHES . THE TREE GROWS MAINLY IN THE RAINFORESTS OF THE WORLD AND IS FOUND IN SOUTH AFRICA, AND SOME PARTS OF NORTH EAST ASIA. THE TREE GROW TO ABOUT 25 FEET TALL AND IN RAINFOREST ARE SHADED FROM THE SUN. THEY NEED A TEMPERATURE RANGE OF 18 C TO 32 C COCOA CONSTITUENT MAJOR INGREDIENT DURING PROCESSING OF CHOCOLATE IN ADDITIONAL OF OTHER INGREDIENT SUGAR, BUTTER COCOA, DRY MILK AND LECATHIN. SO, THIS PATIENT IS ESTABLISHED TO PRODUCE COCOA SUBSTITUTE SUITABLE IN THE MANUFACTURING OF CHOCOLATE WHICH LEAD TO DECLINE THE CONSUMPTION OF COCOA IMPORTS. CURRENT SENSORY EVALUATION STUDIES REVEALED NO DIFFERENCE IN COLOR ,TASTE ,TEXTURE AND AROMA BETWEEN THE PRODUCED ONE AND OTHER COCOA PRODUCTS