Chocolate, of course!

當然是巧克力！

Chocolates are the best choice for every occasion, whether big or small, because they can add to the entire celebration of a moment.

無論大小場合，巧克力都是最佳選擇，因為它們能為整個慶祝時刻增色不少。

More than 80% of people consume chocolates every year from Kit Kat to a Snickers bar.

每年有超過 80% 的人食用巧克力，從吉吉巧克力到士力架巧克力。

But have you ever wondered how the world's favorite snack is made?

但是，您想過世界上最受歡迎的零食是如何製作的嗎？

From a small cocoa bean to the chocolate cake you eat on your birthday?

從一顆小小的可可豆到你生日時吃的巧克力蛋糕？

Let's find out in today's video!

讓我們通過今天的視頻一探究竟！

Step 1.

步驟 1.

Cultivation of Cacao Trees Most of the cocoa beans that arrive in manufacturing companies come from West Africa, which grows 70% of the world's crop.

可可樹的栽培 運到製造公司的可可豆大多來自西非，那裡種植了世界上 70% 的可可豆。

So where do these beans come from?

那麼，這些豆子是從哪裡來的呢？

The first step in chocolate making is cocoa cultivation.

巧克力製作的第一步是可可種植。

Since the cacao tree is delicate and requires optimal conditions for growth, it's essential that a moist, shady environment with a temperature of at least 25 degrees Celsius and a humidity of 80% or more with an ideal annual rainfall of approximately 1800 mm is maintained.

由於可可樹很脆弱，需要最佳的生長條件，是以必須保持溼潤、陰涼的環境，溫度至少在 25 攝氏度以上，溼度在 80% 或以上，理想的年降雨量約為 1800 毫米。

After that, we need to harvest the beans.

之後，我們需要收穫豆子。

Step 2.

步驟 2.

Harvesting Once the cacao pods are fully ripe, they are ready to be harvested.

收穫 可可豆莢完全成熟後，就可以收穫了。

It's a critical method for carefully protecting these cacao trees so they can continue to bloom repeatedly.

這是精心保護這些可可樹的重要方法，這樣它們就能不斷重複開花。

These harvesters use different tools, such as machetes, picaroons, and shears.

這些收割機使用不同的工具，如砍刀、短矛和剪子。

Step 3.

步驟 3.

Extracting the Cocoa Beans This is a challenging step.

提取可可豆 這是一個具有挑戰性的步驟。

First, a bunch of cocoa beans wrapped in white pulp is removed from the pod.

首先，從豆莢中取出一束包裹著白色果肉的可可豆。

After extraction, the beans are sorted and only the ones in the best condition are kept.

榨取後，咖啡豆會被分類，只有狀態最好的咖啡豆才會被保留下來。

A machete or club can be used to smash open the pod to separate the cocoa beans from the flour shaft.

可使用砍刀或棍棒砸開豆莢，將可可豆與麵粉軸分離。

One pod can yield up to 20 to 40 cocoa beans.

一個豆莢可結出 20 到 40 粒可可豆。

Now it's time to bring some simple chemical reactions into the mix.

現在是時候加入一些簡單的化學反應了。

Step 4.

步驟 4.

Fermentation The extracted cocoa beans are spread directly on the ground or naturally fermented in a wooden box.

發酵 將提取的可可豆直接撒在地上或在木箱中自然發酵。

Fermentation is a critical stage for that unique chocolate aroma.

發酵是產生獨特巧克力香味的關鍵階段。

The beans are covered with banana leaves in a two-step process, causing ethanol fermentation.

在兩個步驟中，用香蕉葉覆蓋豆子，使乙醇發酵。

After that, the beans are stirred, which results in acetic acid fermentation.

之後，對豆子進行攪拌，從而產生醋酸發酵。

The presence and absence of oxygen play a massive role in how aromatic the beans will be.

氧氣的存在與否對咖啡豆的芳香程度有很大影響。

Step 5.

步驟 5.

Drying the Cocoa Beans Now we must reduce the water level in the beans to less than 7% so they'll be thoroughly dried.

烘乾可可豆 現在，我們必須將可可豆中的水分含量降至 7% 以下，以便徹底烘乾。

This step is crucial because it stops the fermentation process and allows it to be shipped and stored without refermentation risk.

這一步驟至關重要，因為它可以停止發酵過程，使其在運輸和儲存時沒有再發酵的風險。

The traditional drying technique is fresh air and sunlight, so the beans are spread on a wooden deck for maximum exposure.

傳統的晾晒技術是在新鮮空氣和陽光下進行，是以豆子被鋪在木甲板上，以獲得最大程度的曝晒。

Once dried, the beans are ready to be shipped.

豆子晒乾後就可以裝運了。

Step 6.

步驟 6.

Bagging and Shipping the Cocoa Beans The beans are checked for foreign matter or impurities because they are packed.

可可豆的裝袋和裝運 可可豆在裝袋時要檢查是否有異物或雜質。

Once packaged safely, they'll be shipped to their respective locations.

安全包裝後，它們將被運往各自的地點。

Now we're even closer to making the edible chocolates that we all love to eat.

現在，我們離製作我們都愛吃的可食用巧克力更近了。

Step 7.

步驟 7.

Cleaning Although the harvesters initially clean the beans manually, they still have to undergo a thorough screening and filtering process to make them even cleaner for use.

清洗 雖然收割機最初是人工清洗豆子，但仍需經過徹底的篩選和過濾過程，使豆子更加乾淨，以便使用。

They undergo a cleaning process in which debris, stones, and twigs are removed.

它們需要經過一個清潔過程，清除碎石、石頭和樹枝。

A conveyor belt moves the Cocoa Beans through a cleaning system.

傳送帶將可可豆送入清洗系統。

Once properly cleaned, they'll be heated in a micronized revolving drum that heats the Cocoa Beans to loosen their hard shells.

經過適當清洗後，可可豆將在微粒化的旋轉滾筒中加熱，使其硬殼鬆動。

The next stop is the packing station, where the cleaned beans are packed in bags, each containing one ton of Cocoa Beans.

下一站是包裝站，將清洗乾淨的可可豆裝入袋中，每袋裝一噸可可豆。

Step 8.

步驟 8.

Quality Inspection Before entering the chocolate manufacturing process, a quality inspection is carried out to ensure the quality conformity of the Cocoa Beans.

質量檢驗 在進入巧克力生產流程之前，要進行質量檢驗，以確保可可豆的品質合格。

For this purpose, a team of sensory analysts with specialized knowledge will perform a taste analysis to confirm that the beans are of premium quality.

為此，一個由具有專業知識的感官分析師組成的團隊將對咖啡豆進行口味分析，以確認咖啡豆的優質品質。

Step 9.

步驟 9.

Crushing The crushing process involves rupturing the shells of the Cocoa Beans.

破碎 破碎過程包括使可可豆的外殼破裂。

The beans are passed through a shell-removing machine known as a winnower for this part.

在這一過程中，豆子會通過一種被稱為絞豆機的脫殼機。

Once inside the winnower, they are crushed by successive rakes that drag the beans across screens.

一旦進入絞碎機，豆子就會被連續的耙子碾碎，耙子會將豆子拖過篩網。

This efficiently pulls off large pieces of the shell.

這樣就能有效地拉下大塊的外殼。

After that, a vacuum is used to suck away the remaining smaller pieces stuck to the bean.

然後，用真空吸塵器吸走粘在豆子上的剩餘小碎片。

This complete removal of the shell exposes the inside of the Cocoa Bean, also known as the nib.

完全剝去外殼後，可可豆的內部（也稱筆尖）就會暴露出來。

Once the nibs have been obtained, it's time for an essential procedure that is pivotal to the taste and aroma of the chocolate.

獲得巧克力核後，就需要進行一項對巧克力的口感和香味至關重要的重要工序。

Step 10.

步驟 10.

Roasting Roasting is undoubtedly a key process necessary in bringing out the taste of chocolate.

烘焙 烘焙無疑是烘托巧克力口味的關鍵工序。

Without it, we probably wouldn't enjoy our chocolates as much as we do.

如果沒有它，我們可能就不會像現在這樣享受巧克力了。

So now, the factory will roast the nibs to enhance the flavors.

是以，現在工廠會烘烤果仁，以增強其風味。

They are roasted in a gas-heated, air-filled spherical roaster.

它們在充滿空氣的氣體加熱球形焙燒爐中進行焙燒。

It will dry them, bring out the aroma, and also make it easier to separate the husks from the beans for easier sorting later on.

這樣可以使豆子變幹，散發出豆子的香味，還能更容易地把豆殼和豆子分開，便於以後分揀。

Now, let's proceed to blending everything together.

現在，讓我們開始將所有東西混合在一起。

Step 11.

步驟 11.

Blending The beans of similar origin are mixed together to create a unique aroma.

混合 將產地相似的咖啡豆混合在一起，創造出獨特的香味。

However, the manufacturer may also blend cocoa beans from different sources.

不過，製造商也可以混合不同來源的可可豆。

The processed nibs are placed in the mixture, which combines them with cocoa butter, sugar, and milk powder if they want to make milk chocolate.

將加工好的巧克力粒放入混合物中，再與可可脂、糖和奶粉（如果要製作牛奶巧克力）混合。

After blending, we obtain the consistency of a very thick cake batter.

混合後，我們就得到了非常粘稠的蛋糕麵糊。

The flavor is okay at this point, but the mixture still needs to smooth out correctly, so it's transferred to a refining machine.

此時的味道還可以，但混合物還需要適當地平滑，是以要轉移到精煉機中。

Step 12.

步驟 12.

Grinding and refining Now the cocoa beans are finely ground to release the cocoa butter, which melts into a thick paste, and a smooth liquid texture is acquired.

研磨和提煉 現在，可可豆被細細研磨，以釋放出可可脂，可可脂融化後變成濃稠的糊狀物，形成光滑的液體質地。

After that, all the different ingredients needed to make chocolate are added to the batter to make a homogenous paste.

然後，將製作巧克力所需的各種配料加入麵糊中，製成均勻的糊狀物。

This paste is then kneaded so now it's finely crushed into tiny chocolate flakes.

然後將這種糊狀物揉成細碎的巧克力片。

However, more refinement is needed, so the chocolate flakes are passed between a set of five rollers that reduce the particle size until the chocolate leaves the refiner in the form of finely crushed dry powder.

但是，還需要進一步的精煉，是以巧克力片會在一組五個輥子之間傳遞，從而減小顆粒大小，直到巧克力以細碎乾粉的形式離開精煉機。

Of course, this is still not the chocolate we need, so it'll have to be reliquefied.

當然，這仍然不是我們所需要的巧克力，所以還需要再加工。

Step 13.

步驟 13.

Conching Now, the final step in producing liquid chocolate is a process known as conching.

凝結 現在，生產液體巧克力的最後一步就是所謂的凝結過程。

To put it simply, conching is a process in which a surface scraping mixer and agitator, known as a conch, evenly distributes cocoa butter within chocolate.

簡單地說，"凝固 "是一種工藝，在這一工藝中，被稱為 "海螺 "的表面刮削混合器和攪拌器將可可脂均勻地分佈在巧克力中。

It may also act as a polisher of the particles, so it's necessary to carry out this step carefully.

它還可以起到拋光顆粒的作用，是以有必要謹慎進行這一步驟。

So the first part is dry conching.

是以，第一部分就是幹凝。

This is done to warm the product with frictional heat, so liquefaction is promoted through the substance.

這樣做是為了用摩擦熱加熱產品，從而促進物質的液化。

After that, it's time to perform liquid conching to promote homogenization of the whole product.

之後，就需要進行液體凝結，以促進整個產品的均質化。

Another benefit of conching is the finishing touch it provides in aroma brewing.

凝結的另一個好處是在香味釀造中起到畫龍點睛的作用。

It also helps to reduce the volatile acidity and water content to less than 1%.

它還有助於將揮發性酸度和含水量降至 1%以下。

At this stage, adding more cocoa butter is also customary to reduce the viscosity to the exact thickness the manufacturer needs.

在這一階段，通常還會添加更多的可可脂，以降低粘度，達到製造商所需的確切厚度。

For example, if they're making chocolate chips, they'll only add a small amount of it, but if something like a thin chocolate coating, they might add more.

例如，如果是製作巧克力脆片，他們只會添加少量的巧克力脆片，但如果是製作薄薄的巧克力塗層，他們可能會添加更多的巧克力脆片。

So a delicate balance is maintained to ensure the final product is satisfactory.

是以要保持微妙的平衡，以確保最終產品令人滿意。

Now that we have the chocolate liquid, it's time to harden it.

現在我們有了巧克力液，是時候讓它變硬了。

Step 14.

步驟 14.

Tempering As the name implies, this stage involves setting the temperature of the chocolate liquid.

調溫 顧名思義，這一階段需要設定巧克力液的溫度。

The cocoa butter is crystallized into a stable shape during the temperature control cycle.

在溫度控制週期內，可可脂結晶成穩定的形狀。

It is then weighed and further poured into an appropriate mold.

然後稱重，再倒入適當的模具中。

Once it's been molded, the chocolate is cooled and hardened to solidify it.

成型後，巧克力冷卻硬化，使其凝固。

Step 15.

步驟 15.

Making Praline Chocolates Alright, so now that we have the chocolate, but what about coating, filling, and decorating it?

製作果仁巧克力 好了，現在我們有了巧克力，但如何塗抹、填充和裝飾呢？

After all, chocolate is all the more savory when it has yummy stuff like nuts and fillings.

畢竟，有了堅果和餡料等美味的巧克力，才會更加美味。

So next up, different pralines are added as fillings for bonbon chocolate.

接下來，不同的果仁糖會被添加到邦邦巧克力中作為餡料。

Water is mixed with sugar and then boiled to reduce the amount to make caramel.

將水與糖混合，然後煮沸以減少製作焦糖的用量。

The next step is mixing dry fruits with chocolates.

下一步是將乾果與巧克力混合。

For example, the manufacturer can choose to add finely roasted almonds and hazelnuts to the product after the mixing process is completed.

例如，生產商可以選擇在混合過程完成後，在產品中加入烘烤過的杏仁和榛子。

After that, the chocolate is cooled on a marble table, where it is finely ground and refined to perfection.

之後，巧克力在大理石臺上冷卻，在那裡被細細研磨，精煉至完美。

Chocolate fillings, such as ganache, are made by mixing chocolate with dairy products or fruits and then emulsifying them.

巧克力餡料，如甘納許，是將巧克力與乳製品或水果混合後乳化而成。

But it's also essential to make the chocolate products eye-catching, so let's get to that now.

不過，讓巧克力產品引人注目也是必不可少的，現在就讓我們來談談這一點吧。

Step 16.

步驟 16.

Coating and Decoration Of course, the chocolate must be further embellished to look even more scrumptious than it already does.

塗層和裝飾 當然，巧克力還必須進一步點綴，使其看起來更加美味可口。

So for this part, it'll be coated and decorated, in the case of bonbon chocolates.

是以，在這一部分，如果是脆皮巧克力，就需要塗上塗層並進行裝飾。

First, the filling is rolled over the chocolate layer, forming the undercoat of bonbon chocolate after it has cooled.

首先，在巧克力層上滾上餡料，冷卻後形成邦邦巧克力的底層。

Next, the undercoated filling will be covered with specific patterns to bring out the charm.

然後，在塗層下的填充物上覆蓋特定的圖案，以彰顯其魅力。

Lastly, using different tools and materials, the bonbon is decorated with chocolate, so it looks incredibly tempting.

最後，使用不同的工具和材料，用巧克力裝飾 bonbon，讓它看起來無比誘人。

And that's all for today's video.

今天的視頻就到這裡。

Click on one of the two videos on your screen right now, and we'll catch you guys in the next one.

點擊螢幕上的兩個視頻之一，我們將在下一個視頻中與你們見面。