This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar. Yours suggestions are most welcome.

1. History
 Cocoa, from which chocolate is created, is said to have originated in the Amazon at
least 4,000 years ago.
 Chocolate was used by the Maya Culture, as early as the Sixth Century AD. Maya
called the cocoa tree cacahuaquchtl "tree," and the word chocolate comes from the
Maya word “xocoatl” which means bitter water brewed from cacao beans. The Latin
name for the cacao tree, Theobroma cacao, means "food of the gods.“
 The first recorded evidence of chocolate as a food product goes back to Pre-
Columbian Mexico. The Mayans and Aztecs were known to make a drink called
"Xocoatll from the beans of the cocoa tree.
 The Maya Indians and the Aztecs recognized the value of cocoa beans - both as an
ingredient for their special 'chocolate' drink and as currency for hundreds of years
before cocoa was brought to Europe.
 In 1847, Fry & Sons in England introduced the first "eating chocolate," but did not
attract much attention due to its bitter taste. In 1874, Daniel Peter, a famed Swiss
chocolatier, experimented with various mixtures in an effort to balance chocolates
rough flavor, and eventually stumbled upon that abundant product -- milk. This
changed everything and chocolate's acceptance after that was quick and
enthusiastic.
 The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847
discovered that he could make a moldable chocolate paste by adding melted cacao
butter back into Dutch cocoa.

2. Some Interesting Chocolate Facts
I. The first recorded “Death by Chocolate” case occurred in the 17th
Century in Chiapas, Mexico.
II. The biggest bar of chocolate ever made was created in 2000 and
weighed 5,000 pounds in Turin city in Italy.
III. Americans eat an average of 22 pounds of candy each year, or
approximately 2.8 billion pounds yearly.
IV. While the US produces the most chocolate and consume the most
pounds every year, the Swiss consume the most per capita,
followed closely by the English.
V. Chocolate manufacturers currently use 40% of the world’s almonds
and 20% of the world’s peanuts.
VI. Christopher Columbus is believed to be the first to bring cocoa
beans to Europe. On his fourth visit to the 'New World' he
discovered cocoa beans on August 15, 1502

3. Growing Regions: Worldwide cacao production is disbursed
among the major cocoa producing countries as shown below:
 Cacao is also grown
in Sri Lanka, parts of
India, Venezuela,
Belize, Costa Rica,
Dominican Republic,
Madagascar, Peru,
Colombia, Guatemala,
Hawaii, Mexico, Fiji
and other countries
clustered near the
equator.

4. Growing Conditions: The trees flourish in the shade of rainforests where
they gain protection from the wind in rich, well-drained soil. The climate is
one of high humidity, usually 100% during the day and 70-80% at night. The
cacao prefers a constant but moderate temperature of 77 degrees at all
times, and ample rainfall of 40-80 inches per year is preferable
Cacao Tree: The trees can grow to be 100 years or more, but commercial
production stops after 25 yrs. The shiny green leaves spring from branches
on a trunk that grows up to 30 ft tall. The cacao flowers continuously once it
has matured, with orchid-like white & pink blossoms growing directly from
tree trunk. Of the thousands of blossoms approximately 100 will become
mature pods, which will also grow directly from the trunk of the tree.
The cacao tree is an evergreen found in over 50 tropical countries, and
estimated to be grown by 2 million to 2.5 million producers, 90% of whom
are small-scale farmers with 12 acres or less
Other Facts: Cacao trees grow best in the geographic band that is
15-20 degrees north or south of Equator in West Africa, Central and South
America and parts of Asia.

5. Main manufacturers of chocolate across the world :
The chocolate industry, a steadily growing, $50 billion-a-year worldwide
business centered on the sale and consumption of chocolate, is prevalent on
five out of seven continents. Europe accounts for 45% of the world's chocolate
revenue
Company
Net Sales 2013
(US$ millions)
Mars Inc (USA) 17,640.00
Mondelēz International Inc (USA) 14,862.00
Nestlé SA (Switzerland) 11,760.00
Meiji Holdings Co Ltd (Japan) 11,742.00
Ferrero Group (Italy) 10,900.00
Hershey Foods Corp (USA) 7,043.00
Arcor (Argentina) 3,700.00
Chocoladenfabriken Lindt & Sprüngli AG (Switzerland) 3,149.00
Ezaki Glico Co Ltd (Japan) 3,018.00
Yildiz Holding (Turkey) 2,500.00

6. Some of the famous brands are

7. Chocolate is made from the fruit of the cacao tree (Theobroma cacao).
 The Cocoa fruit grows on the
branches as well as the trunk
of the tree.
 Cocoa trees take five to eight
years to mature. One mature
cocoa tree can be expected
to yield about five pounds of
chocolate per year.

8. The pods usually mature after 5 months of growth, sporting various colors,
including gold, crimson and purple. The pods are filled with a sweet, white or
rosy colored pulp and contain approximately 50 beans, all perfectly aligned in
rows like corn.

9. 1. Fermenting: Once the cacao beans have been removed
from the pods, white pulp are removed from the beans and piled high, to
promote fermentation.
 Fermenting piles are often covered with
banana leaves or wooden boxes and
stirred periodically to promote aeration
and fermentation. After a day, micro-
organisms, in particular yeasts, begin to
grow on the beans. The yeast converts
the sugar of the pulp into ethanol, and
the bacteria then oxidizes the ethanol,
causing the temperature of the pile to
rise and the beans to turn brown.
 They are for a period up to six days to
remove the mucilage, stop the bean from
germinating, and to begin flavor
development.

10.  When fermentation is complete, drying
is done traditionally by spreading the
beans out on the ground or a table
and allowing the sun to do the
work. More modern techniques
include drying rooms and heated
tables where temperatures can be
strictly controlled.
 The beans should be dried slowly to
allow completion of the chemical
reactions that began in fermentation,
but not so slowly that mounds
develop. Drying usually takes one to
two weeks.
2. Drying:

11. 3. Roasting & winnowing : The beans are roasted
to develop the characteristic chocolate flavor. They are roasted
in large rotary cylinders.
 Next, the beans are roasted to darken
the color and to further bring out the
flavor characteristics of the cacao. The
beans can be roasted at different
temperatures and for different lengths
of time, depending on different
variables such as humidity, size of the
beans, and the desired flavor.
 After roasting, the beans are
"winnowed" to brake into pieces and
remove the shells from around the
bean, leaving only the roasted cocoa
nib, which is the key ingredient for
making chocolate.

12. 4. Grinding, mixing and rolling
 Thereafter cocoa nibs grounded in
the triple mill to a fineness of
between 25 μ and 30 μ. 150 kg of
small ceramic balls in the ball mill
further reduce the texture of the
cacao mass to a fineness of between
15 μ and 20 μ.
 Different ingredients according to
recipes are mixed in the kneading
machine and kneaded for chocolate.
 The kneaded mass passes through
the pre-refiner to the 5-roll refiner
grinding the mass to a fineness of 16
μ for smoothness.

13.  The next process, conching, further
develops the flavor and texture by
promoting chemical transformations in
the chocolate. Conching is a process of
kneading and agitating the chocolate,
which can be completed in as little as 5
hours at the more commercial facilities,
but can take as long as 3 days at the
more artisan manufacturers.
 As a final stage before molding, the
mixture is tempered by a series of
heating, cooling and reheating steps.
This prevents chocolate bloom by
realigning the cacao butter crystal
formations. The chocolate is now ready
to be molded as a whole bar or used to
enrobe fillings.
5. Conching & finishing

14.  Chocolate is then "tempered" through a
slow, stepped decrease in temperature.
During this process, the chocolate is
cooled and then warmed, then cooled
further and warmed once again, and so
on until it reaches the correct
temperature, creating an even
crystallization of the ingredients
throughout the chocolate. If done well,
tempering is what gives the chocolate its
smooth texture and snap when broken in
two.
 After the chocolate is properly tempered,
it is ready for additional ingredient such
as almonds, coffee beans, or sea salt.
The chocolate is then poured into molds
to form shape of the bar. The chocolate
cools until it becomes solid and is then
removed from the molds as chocolate
bars. Once the bars are cooled, they are
wrapped in their inner wrapper to keep
the chocolate fresh for 12-24 months.
They are then labeled, packed in cases
and stacked on pallets ready to be
shipped to and to be eaten!
6. Tempering, Molding and packing

15. Thank you,
Muhammad Saeed Shahbhaiwala.