00:04Well, this is a cacao tree where we start the transformation of the chocolates that we do,
00:12where approximately 20 days we come to look at the trees, to look at if they have matured fruits,
00:18which we take for the production of chocolateria.
00:23These cacao trees take about 18 months to start the fruits,
00:31before those 18 months we have a process of ingestion, which is about 6 months,
00:39after those 6 months we go to the soil and that is where we start counting the time of the
00:4418 months
00:45so that they begin to be productive.
00:52Well, once recolected the cacao trees, we bring them to this place,
00:56where begins the first process of transformation of fruits to chocolate,
01:04where begins the process of fermentation, which completes two stages.
01:08The first stage is in this wood tree that we have on the Marquesina,
01:13where it takes about 7 days in total,
01:17the first two days with a fermentation anaerobic,
01:20you have to leave them totally quiet,
01:22and 5 days more with a fermentation aerobic,
01:25where we begin to generate something called the precursors of the flavor in the chocolate,
01:29and where we begin to develop the aroma and the flavor that we want in our chocolate bar.
01:35Then, those 7 days, for 8 or 15 days more, we put it on this surface surface,
01:45where it takes about 8 or 15 days, depending on the redundancy,
01:50to do the process of cleaning.
01:57Here we have granos of cacao seco,
02:00which we already selected and we are ready for the next process,
02:05which is the torsion,
02:06where we bring the granos of cacao seco to a higher temperature
02:11and we reduce the humidity.
02:19We keep the granos of cacao,
02:23and we keep the granos of cacao,
02:25so we stay hydrated by the entire kitchen,
02:34so we keep the granos of cacao.
02:37We keep the granos of cacao and cool out of the kitchen
02:41to keep the granos of cacao.
02:46Después de la tostión ya tenemos los granos descascarillados, donde grano por grano quitamos
02:53cada una de las pieles que tiene y ahora el siguiente proceso es la molienda, donde comenzamos
03:01a hacer fricción para que comience a reflejarse el chocolate.
03:20Una vez molido ya procedemos a endulzar con panela de la virgol y utilizar toppings diferentes
03:29para el moldeado.
03:39El ultimo paso ya es desmoldear y empacar listo para la venta.
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