1. Muhammad Faiz bin Yunus2. Khairul Anuar bin Mohd Isa

3. Navaneetha Roopan a/l Navaneetha Krishnan

4. Shogashan a/l Balan 5. Mohd Ezroy bin Shamsudin

6. Nurul Syazliana binti Norsham7. Siti Fatihah Balqis binti Jamaludin

8. Iffa Hazieqa binti Rosli

Beryl’s chocolate

Beryl's Chocolate Wonderland

no. 2, Jalan Raya 7/1, Kawasan Perindustrian Seri Kembangan 43300 Seri Kembangan, Selangor Darul Ehsan, Malaysia. Tel : 603-89436136 Fax : 603-89436021 Operation Hours : Monday - Friday from 8.30am to 5.30pm, Saturday until 3pmEmail : tour@berylschocolate.comWebsite : www.berylschocolate.com.my

What is chocolate ?

Chocolate is a processed delicacy made from the beans of the cacao tree. The cacao tree, native to the tropical Amazonian forests. Chocolate is a mixture of roasted cocoa, cocoa butter, and very fine sugar. Unsweetened (or bitter) chocolate is the natural rich chocolate ground from the cocoa beans. It has a full-bodied flavor and is ideal for baking and cooking. Sweetened chocolate and chocolate with various other ingredients are also increasingly available.

Processing and Packaging

How chocolate is made ?

let’s check it out !

Cocoa fermentation

Hundreds of pounds of fermented ang dried cacao beans bundled in burlap sacks arrive at factories around the world everyday, ready to be turned into fine bars and cocoa powder. Over a period of about one to three days, the bean is transformed from tropical seed into treasured chocolate.

Roasting the cocoa beansAfter being cleaned, the cocoa beans pass to the first critical step in flavor development at the factory: roasting. There are two main approaches to roasting:

roast the beans for a short time at high heat, which produces a strong chocolate flavor but eliminates any subtle.

roast the beans for a long time at low heat, which allows the more delicate flavors to come through but sacrifices the big, chocolate flavor.

Cocoa nibs

After roasting, the beans are put through a winnowing machine which removes the outer husks or shells, leaving behind the roasted beans, now called nibs.

Chocolate Liquor

The nibs are then ground into a thick liquid called chocolate liquor, which essentially is cocoa solids suspended in cocoabutter. Despite its name, chocolate liquor contains no alcohol.

The processing now goes in a another process :

• Some batches of chocolate liquor are pressed to extract the cocoa butter, which leaves a solid mass behind that is pulverized into cocoa powder.

• The remaining cocoa butter is reserved to help in chocolate-making.

Other batches of chocolate liquor are used directly to make chocolate.

Dark and Milk Chocolate

To make dark chocolate, chocolate liquor, sugar and other minor ingredients such as vanilla are mixed together until well blended.

To make milk chocolate, milk and sugar are mixed together and then blended with chocolate liquor. This sweet combination of ingredients is stirred until the flavors are thoroughly combined.

After being mixed, both dark and milk chocolates go through the same process. The mixture travels through a series of heavy rollers which press the ingredients until the mixture is refined to a dry flake. Additional cocoa butter and a small amount of emulsifying agent are added to the flake and then mixed to make a smooth paste ready for “conching.”

Conching of chocolate

Conching further develops flavor by putting chocolate through a kneading process. The conches, as the machines are known, have heavy rollers that plow back and forth through the chocolate mass anywhere from a few hours to up to seven days.

Tempering of chocolate

The mixture is then tempered, or passed through a heating, cooling and reheating process. Tempering allows you to solidify chocolate in a way that keeps it glossy, causes it to break with a distinctive snap.

The mixture is then poured into moulds and cooled in a cooling chamber.

Once cooled, the chocolate is demoulded, packaged for distribution and is ready for savoring.

Packaging of beryl’s chocolate

There are many types of packaging :• Gift pack• Hamper pack• Tin pack• Mini pack• Pikko pack

Gift Pack

Hamper Pack

Tin Pack

Octagon Tin Assorted Milk Chocolate

Octagon Tin Almond Milk Chocolate

Octagon Tin Dragee Chocolate

Mini Pack

Black Bitter Chocolate Strawberry White Chocolate

Pikko Pack

Mini Chunky Chocolate - Durian

Mini Chunky Chocolate - Mango

Mini Chunky Chocolate - Strawberry

conclusion

• As a conclusion, we as a Malaysian have to support our Malaysian product.

• Appreciate the magic taste of chocolate which is scientifically proven to release tension mood.

• Cultivate cocoa plantation which gives a lot of products to mankind, especially chocolate, all around Malaysia.

Thank You !