Vivani+and+Cadbury+-+Group+A

 =Teacher: Ms.Mcgann = **Class: Science 6-1 Date: Saturday, April 10,2010 Comparing how vivani and Cadbury makes their chocolate**
 * Name: Emma Welch**


 * I.** **[[image:http://www.rommert.org/rennt/laufschritt/pics/vivani3.gif width="190" height="91"]]

A. Vivani cocao beans ,** **HABITAT, HARVEST, FERMENTATION** 
 * 1 The cacao tree is very delicate and sensitive to the weather. It can only be grown in the tropics, asen hot weather, and rainy climates and, rich soil that can grow crops, the area has proteced from the sun and wind. These tropic areas are found close to the equator.

2 The cocoa pods are harvested with many different colors. They grow directly from the branches and the size when it is ripe can be up to 14 inches. Experienced pickers snip the pods with sharp steel knives

3 After the pods are picked they get taken to the workers that split them open. The insides of the pod are surrounded with banana leaves. For about 5-10 days. This helps take away some of the bitter taste of the cocao. The pulp dissolves and the beans are what are left. B how vivani makes their chocolate 1 Vivani chocolate is organic. First they roast the cacao beans for 20 minutes then after the roasting is done they add ingredients like raw sugar cane or milk. What makes the chocolate its because all the ingredients in vivani chocolate is organic. The next step is to get all the lumps out of the chocolate to do that Vivani has a machine pass the chocolate back and forth and flattened by rollers until the chocolate is less lumpy. Vivani organic chocolate contain s more coco than regular chocolate. And more cacao butter than normal. Than they mix it together and melt it until it’s smoother and has a more liquid texture than they mold it and cool it.** 
 * II.** [[image:http://bloggymama.files.wordpress.com/2009/07/cadbury-milk-chocolate.jpg align="right"]] [[image:http://www.deadlysins.info/wordpress/wp-content/uploads/2010/01/Cadbury.png width="165" height="110" align="left"]]
 * A.how cadbury gets their cacao beans**

 **1 Cadbury gets their cacao pods from Ghana witch is located in West Africa, The workers in Ghana work hard to get the chocolate flavor out of the pod. To get that chocolate flavor is to ferment the beans, in West Africa they use the heap method. The heap method is used to soak up the bitter taste of the beans. The West African workers do this my surrounding the beans with banana leaves they leave the beans covered for up to 6 days. The pulp of the pod turns to liquid and washes away. The next step is to dry the beans and turn them frequently so they dry evenly. The reason why they dry the beans is because if the beans are wet they mold faster. When the beans are done drying they bring them to a packaging place where they weigh the beans and pack them into sacks. The boxes are covered in banana leaves and stored in a building for 6-8 days. They’re mixed a couple of times during this process, and then special equipment is used to dry them.**

 **B. How Cadbury process their beans**

 **1 Once Cadbury have bought their cocoa beans, they arrive in the United Kingdom and are transported to one of the world’s most modern processing factories, at Chirk in North Wales.**

 **2 The sacks of beans are emptied out on to a conveyor belt and before anything else happens they’re cleaned to get rid of any dust and stones they’ve picked up along the way. Next the beans roasted in a big revolving drum called a continuous roaster. Hot air goes into it as the beans pass along it, and it’s during this process that you’ll really begin to smell chocolate! The roasted beans are ‘kibbled’ (broken in to small pieces), then ‘winnowed’ – the brittle shells are blown away, leaving just the ‘nibs’, the centers of the beans. The nibs are ground between steel rollers until they become a chocolate-colored liquid, rather like thick cream, over half of which is cocoa butter. The liquid is called ‘mass’ or ‘cocoa liquor’ and this is the basic ingredient for all cocoa and chocolate products. Mass contains ‘cocoa butter’ and about half of is pressed out. You’re left with a solid block that can then be ground into cocoa powder.**

 **C. How Cadbury makes milk chocolate**

 **1 The cocoa mass is sent to the Cadbury milk factory near Hereford. Here it is mixed with sugar and fresh full cream milk, which has already been condensed into a thick liquid. The mixture is dried in vacuum ovens to become milk chocolate ‘crumb’. The milk chocolate crumb is taken to Cadbury chocolate factories and finely ground between enormous rollers before extra cocoa butter and special flavorings are added. The amount of cocoa butter added depends on what the chocolate is for – bar chocolate needs to be thick, but if it’s to cover assortments and bars with different centers, thinner chocolate is used. In the UK up to 5% vegetable fat is added too – this stabilises the chocolate and gives the ideal texture to ensure that the melting properties of the chocolate are precise and preserve the taste and ideal texture of the chocolate. Next, milk chocolate needs to be conched (rolled and kneaded so that it becomes silky smooth), and tempered (cooled to a particular temperature to make it more stable) – just like for dark chocolate.**

 **D. How Cadbury makes dark chocolate**

 **1 To make dark chocolate, cocoa mass is sent from Chirk to Cadbury’s chocolate making factories. It’s mixed with extra cocoa butter and sugar, then ground and ‘conched’. Conching is a crucial process: it means the chocolate is rolled and kneaded, transforming itself from a gritty substance to a very smooth one. Chocolate also needs to be ‘tempered’. This involves cooling it to a particular temperature, to make it stable. It means you get a nice glossy finish, and you don’t get the problem of cocoa butter rising to the surface – which is harmless, but spoils the look of the chocolate. Now the dark chocolate is ready to use and can be poured into moulds. The finished chocolate bars or individual chocolates sail on down the production line to be wrapped and packed into boxes ready for distribution.**

<span style="color: #ff0089; font-family: Tahoma,Geneva,sans-serif;">**III. Simalarities+Differences**

<span style="color: #ff0089; font-family: Tahoma,Geneva,sans-serif;"> **A. Simalarities- About cocoa beans Are, both companies use the heap method it is used to soak up the bitter taste of the beans. The workers do this by surrounding the beans with banana leaves. Some si milarities about how the chocolate making of both companies are, After the cocoa beans are readythey add sugar and milk, they use extra cocoa butter than some companies, Each Company rolls the dough to get the lumps outBoth companies mold their chocolate.**

<span style="color: #ff0089; font-family: Tahoma,Geneva,sans-serif;"> **B. Differences-One very important difference about how Cadbury and vivani make their chocolate is that the vivani company uses only organic ingredients witch makes the chocolate organic.**

<span style="color: #ff0089; font-family: Tahoma,Geneva,sans-serif;">Works Cited
===<span style="color: #ff0089; font-family: Tahoma,Geneva,sans-serif;">“cadbury.” cadbury. N.p., n.d. Web. 8 Apr. 2010. <http://www.cadbury.co.uk/‌cadburyandchocolate/‌howchocolateismade/‌Pages/‌processingbeans.aspx>. ===

<span style="color: #ff0089; font-family: Tahoma,Geneva,sans-serif;">vivani chocolate. N.p., n.d. Web. 8 Apr. 2010. <http://vivanichocolate.com/>.
<span style="color: #ff0089; font-family: Tahoma,Geneva,sans-serif;">