Homemade Chocolate Using Cocoa Powder
Our chocolate making process starts from the cocoa powder stage of the value chain
|Cocoa Powder||Cocoa Products (Ile-Oluji) Limited, Ondo State, Nigeria|
|Cocoa Butter||Cocoa Products (Ile-Oluji) Limited, Ondo State, Nigeria|
|Powdered Sugar||Local Market|
|Flour (optional)||Local Market|
- Blend cocoa and butter. Place the cocoa powder and softened butter in a bowl and stir until blended and mix until it becomes a paste. Transfer the chocolate mixture into a bowl (or top of a double boiler).
- Fill saucepan or double boiler about 1/4 full with water (1 cup). Place the chocolate mixture on top of the saucepan or double boiler, and bring the water to just simmering, over low heat. Heat until hot, stirring frequently. Regularly scrape the chocolate off the sides with a rubber spatula, to prevent scorching. When the paste is hot (but not cooked), Put it back in the processor andmix till smooth.
- Blend in milk and sugar. Stir the paste, and add milk and sugar gradually. Mix well until the paste is smooth and creamy. Taste, and adjust with more sugar if necessary, and salt as needed.
- Pour in mold or ice cube tray. Put it in the fridge until the chocolates have set.
Creative Holiday is looking at a brighter future for Africa, where at least 75% of our cocoa produce will stay within the continent, and world class chocolate factories will be established here, thereby creating many jobs for our people.
Everybody loves Chocolate; and Chocolate has become a huge business and one of the best-selling products in the world. Hundreds of years ago, the Greeks referred to chocolate as the ‘food of the gods’.
The fact is, Africa supplies up to 70 percent of the world's cocoa but the $100 billion chocolate industry is dominated by Western countries. Cote D’Ivoire (Ivory Coast), Ghana, Nigeria and Cameroon are our continent’s largest producers but there is still unexploited potential in other West and Central African countries that are also well suited for cocoa production.
In spite of the fact that Africa supplies up to 70 percent of the cocoa beans that are used to make chocolate, very little of this sweet-tasting product is consumed on the continent.
Creative Holiday is looking at a brighter future for Africa, where at least 75% of our cocoa produce will stay within the continent, and world class chocolate factories will be established here for value addition to our cocoa, thereby creating many jobs for our people and prosperity for the continent.
The top 4 Countries that produce most of the World’s Chocolate
The top four countries are: the United States, Germany, Switzerland, and Belgium. According to Statista, Western Europe accounts for approximately 35% of total world chocolate production, and the U.S. for an additional 28%. Interestingly, none of the major producers of chocolate are major sources of cocoa, and none of the major cocoa-producing countries are major chocolate manufacturing centers.
How Africa will become the World’s Chocolate Factory
How much influence do you think the cocoa production business in Africa has on the global chocolate market? Very much!
Although the developed and fast developing countries (especially in Europe, Asia and North America) consume over 90 percent of the chocolate produced every year, chocolate largely exists because of Africa. Yes, you’re right; no Africa, no chocolate!
How much do you know about cocoa?
The cocoa plant is a small, evergreen tree (usually between 13 to 26 feet tall) that grows exclusively in the deep tropical regions of the world.
In West and Central Africa – especially Ivory Coast, Ghana, Nigeria and Cameroon – some 2 million small-scale farmers are responsible for more than 70 per cent of all the cocoa produced in the world today.
A cocoa tree usually matures and begins to bear fruit (pods) when it’s about four or five years old.
On the average, a single cocoa tree produces between 20 and 30 pods at harvest.
Each pod contains roughly 20 to 50 seeds, known as cocoa beans. These beans are the goldmine of the cocoa plant because they are processed into cocoa liquor, cocoa butter, cocoa powder, and most popularly, chocolate!
After the pods ripen, they are harvested and cut open to extract the valuable cocoa beans. Surprisingly, unlike sweet chocolate, cocao beans usually have a strong bitter taste.
As a result, they must be fermented for a couple of days (about five days) to develop the sweet flavor that we enjoy in chocolate. After fermentation, the cocoa beans are dried, cleaned, roasted and processed into several valuable products, the main ones being:
1. Cocoa Butter: This is a creamy-colored edible vegetable fat with a cocoa flavor and aroma that is extracted from cocoa beans. Cocoa butter makes up more than 50 percent of the weight of cocoa beans and is used to make chocolate, as well as several ointments, beauty products and medicines.
2. Cocoa Solids: This is the light brown or reddish-brown substance that remains after cocoa butter is extracted from cacao beans. It is often sold as a final product in the form of cocoa powder (or cacao) which is a major ingredient in beverages and drinks across the world. Cocoa solids are also used to make chocolate, chocolate syrup and other chocolate-based confections.
12 Biggest Chocolate Consumers
The image below shows a snapshot of the world’s twelve biggest chocolate consumers. All of these countries are either fully developed or part of the strong emerging economies.
Of all the above countries, only two (Mexico and Brazil) produce cocoa.
An untouched and under-served domestic market
While Africa’s domination of the cocoa production market serves the palate of consumers in developed economies, the continent presents an opportunity of over 500 million domestic consumers who are not very acquainted with chocolate. From the international chocolate demand, there is an under-served market for chocolate and allied products here in Africa.