From Beans To Bar: Inside The Chocolate Making Process At Wat Chocolate In Siem Reap
Channel: FnB Channel
Date: 2024-03-29

If you're curious about the chocolate-making process, my recent visit to Wat Chocolate's factory in Siem Reap, Cambodia, is a must-read. Wat Chocolate, established in 2018, is a prominent player in Cambodia's thriving chocolate industry, supplying not only their own cafe but also other hospitality and F&B businesses.

The visit was an enlightening journey into the world of bean-to-bar chocolate-making, and I'm excited to share my experiences with you. It all begins with the harvesting of the cacao pod. The cacao pods are sourced from the finest fields in Mondulkiri and Ratanakiri, Cambodia. Each pod is handpicked for quality and sustainability at Kamkav farm, the first cacao farm in Cambodia, established in 2014.

After harvesting, the cacao beans undergo a crucial fermentation process. Maintained at optimal temperatures, this process enhances the beans' taste, aroma, and color, contributing to the development of rich and nuanced flavors. Next, the beans are sun-dried, a step that is crucial for preventing mold and preparing the beans for roasting. Proper drying preserves the flavors created during fermentation, contributing to the final taste of the chocolate.

The roasting, the fourth stage in chocolate production, is crucial as it reduces bitterness and enhances the cacao's natural flavors and aromas. Wat Chocolate uses a variety of heat sources, including ovens, for roasting. Following roasting, the beans are cracked into smaller pieces to separate the nibs from their shells. The cracked beans are then winnowed, a process that removes the husk, leaving behind pure cacao nibs - the essence of chocolate flavor.

The next stage, grinding, transforms cacao nibs into a smooth base called chocolate liquor. The grinding releases the cacao butter, turning the nibs into a liquid that serves as the foundation for all chocolate products.

The seventh step in the chocolate-making process, conching, involves precise temperature management to ensure consistency and quality. This lengthy process of stirring and aerating the chocolate reduces residual bitterness, smooths the texture, and develops the final flavor profile.

Next is tempering, a process of controlled heating and cooling, which is a crucial step in chocolate making. It ensures a glossy finish, firm snap, and smooth melt. It helps the chocolate crystallize into its most stable form, preventing a gritty texture or dull appearance.

The final step involves molding the chocolate into the desired shape. The tempered chocolate is poured into molds and cooled under controlled conditions. Once cooled, the chocolates are gently released from their molds and are ready to be wrapped.

If you're planning a trip to Siem Reap and fancy some chocolate, don't forget to include a visit to Wat Chocolate. Their sweet, delicious chocolate promises a memorable experience. It also makes an excellent travel gift for family and friends back home.

If you enjoyed this article, don't forget to subscribe to my F&B Channel for more. Stay tuned for more exciting food and drink adventures!

Wat Chocolate: https://www.watchocolate.com/

Locations:
Siem Reap: https://maps.app.goo.gl/8YKT69RB5Y9m9ukq6
Phnom Penh: https://maps.app.goo.gl/kM53BrQ469w4pn8o8

Kamkav Farm: https://kamkavfarm.com/




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