Plate 16 Researchers opening cocoa pods in Ghana, West Africa.
Plate 17 Cocoa beans undergoing heap fermentation system in Ghana, West Africa.
Plate 18 Cocoa beans covered with plantain leaves undergoing heap fermentation in Ghana.
Plate 19 Cocoa beans undergoing basket Plate 20 Cocoa beans undergoing tray fermen-
fermentation in Ghana, West Africa. tation in Ghana, West Africa.
Plate 21 A researcher arranging cocoa beans for tray fermentation.
Plate 22 Typical set-up for box fermentation system.
Plate 23 Researchers drying cocoa beans on raised platforms at the Cocoa Research Institute of Ghana.
Plate 24 Dried cocoa beans.
Plate 25 A typical chocolate manufacturing factory.
Plate 26 Stages in the chocolate manufacturing process.
Plate 27 Malvern Mastersizer used for measuring chocolate particle size during processing.
Plate 28 The three stages of chocolate conching during manufacture.
Plate 29 Molten milk chocolate after conching.
Plate 30 Determination of chocolate viscosity (experimental set-up and data curves).
Plate 31 AMK 50 Aasted Mikrovert Mini-temperer. Reprinted from Afoakwa et al. (2008g), copyright
2008, with permission from Elsevier.
Plate 32 Depositing of molten chocolate on moulds.
Plate 33 Depositing plant in a chocolate manufacturing factory.
Plate 34 Demoulded chocolate bars.
Plate 35 Handmade chocolate truffles with white, milk and dark types.
Plate 36 Delicious chocolate pralines with different shapes from the same production line.
Plate 37 Chocolates with different flow wrap countlines.
Plate 38 Cadbury Roses (UK), Nestle´ Quality Street (UK) and Golden Trees (Ghana) chocolate products.
Plate 39 Assorted brands of chocolate products.
Plate 40 Assorted brands of chocolate products in the global market showing different packaging
materials.
Fig. 4.7 Cocoa powders alkalised into different colour shades.
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Chocolate - Science and Technology (2010)
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