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Keeping morale high at work can be quite a challenge in the current economic downtown, especially with so many workers fearful about their future employment prospects. However, if you are an employer a great way to boost everyone’s happiness and produce smiles all round, whether in a factory or office, could be by treating your co-workers to chocolate treats every now and then. That’s because chocolate has been proven to contain certain mood-lifting substances that can brighten the day of anyone consuming it. It was South American civilizations that first harvested the cocoa bean almost 1,500 years ago and after turning it into a bitter beverage, discovered its impact as a mood enhancer. Both the Mayans and Aztecs worshipped the Cacao Tree, believing it to be a gift of the gods. From its cocoa beans they produced a bitter drink they then laced with chilli and which was drunk only by the wealthy elite, normally only at special religious ceremonies. Indeed, that bitter drink was considered so valuable that cocoa beans were used by the Aztecs as currency and they often went to war with neighbouring Mayans to acquire them. The Aztecs’ version of the Mayan drink was known as Xocolatl, which 16th century Spaniard conquistadors adapted to the easier-to-pronounce ‘chocolat’, further mutated to ‘chocolate’ once it reached English shores. Extensive recent research has proved that both the Mayans and Aztecs were right to value chocolate, as it is a source of phenylethlamine and serotonin, both of which are also chemicals naturally produced by the human body to lift moods. So, as it has been proven that imbibing chocolate drinks or eating chocolate bars produces an artificial boost of mood-lifting agents, giving a chocolate gift to employees or colleagues could certainly improve morale around the workplace! But, even though chocolate does engender the feelgood factor for the majority, not everyone appreciates its fine qualities. So, if you opt for this fairly cost-effective way of raising office or factory morale don’t let it backfire. Remember to have an alternative handy for anyone who doesn’t eat chocolate, thus avoiding any accusations that they have been marginalised; perhaps a pack of wine gums or for those who shun chocolates and sweets altogether, something savoury such as crisps, or whatever takes that particular employee’s fancy. The important thing is to get them to feel as good as their colleagues and co-workers who will be getting a natural lift from the chocolate.

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Chocolate has its timeless charm which hooks many a person with a sweet tooth. Then again, some of the chocolates are really expensive. In reality, given a few tips and tricks, you can actually create your own chocolate and save yourself money and increase your delight because of your self-creation.

Essentially, making chocolate begins with the conversion of cacao beans into the bars of chocolate we see in the supermarket shelves. Some other people enjoy eating the cacao beans in its raw form, since it has the basic component that we crave for in the processed chocolates.

A chocolate maker must have persistent attention to detail and dedication to constant practicing. This guide will not ensure to make a chocolate factory out of your kitchen, but it will surely give you the basic idea– just enough for you to enjoy a bar or two of chocolate at any time you wish without hurting your budget. Moreover, since you are directly involved in making your chocolate, you get to know the materials and amount of calories you are placing in every bar.

It begins with Cocoa Beans

If you are familiar with brewing coffee, it is similar to the beginning of the chocolate-making process. You need to roast the beans. But then, do not roast it too much. Initially, place it in a high temperature, then slowly diminishing the temperature afterwards. Turn the heat off right before the moment the beans hit their cracking or breaking point. You can do this either on your oven.

Or if you are planning to feed many people with your chocolate, have a larger container to accommodate the huge number of beans. From time to time, test the taste of your chocolate. The moment you start tasting chocolate from the cocoa, it is also an indicator to turn off the heat.

After roasting, the beans must be cracked open, removing the hard husks. You can do this by hand or with use of a small hammer. Depending on the size of your beans, you can use other tools for cracking, since the husks are not that useful for eating. Once the husks are removed, you can now grind the remaining portions until it liquefies. You must thoroughly liquefy the said concoction in order to help you become a home chocolatier.

Coco gets refined over time.

The process of conching involves the refinement of chocolate. It may require you to have certain equipment such as the Sancha refiner, which is a common favorite among home chocolatiers. This is where you start adding sugar and milk as part of the delicious chocolate mixture.

You will need to refine and conch for a long time, approximately 10 to 30 hours in length, until you achieve the balance of the ingredients. Excessive refining will turn your chocolate into gum, so be very careful. At this point, even when you let the mixture rest, it must not solidify yet.

Packaging Chocolates: Tempered after refinement.

When you are finished refining your chocolate, you need to make sure that it is under the right temperature before you place it in the mold. Not doing this meticulous tempering process will make your chocolate lumpy and unbalanced.

The rich, creamy quality of most chocolate bars in the market come from effective tempering of the chocolate after refinement.

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