Abstract
The present utility model provides an improved method of processing and producing cacao milk chocolate made from fermented cacao. This is the following steps in producing and processing milk chocolate: (1) fermentation of cacao beans; (2) drying of cacao beans; (3) pre-roasting of cacao beans ; (4) cracking of cacao beans; (5) winnowing; (6) roasting of cacao beans; (7) grinding of cacao nibs; and (8) refining the grind cacao beans; (9) add the cocoa butter, granulated sugar and powdered milk; (10) tempering and moulding. The products can be described as sweetened, milk chocolate brown in color, with distinct chocolate aroma.