Chocolate

Type: Stockshots [long]   Reference: I-003374   Duration: 00:28:18  Lieu:
End production: 26/04/1995
This video dossier of a duration of 28 minutes, illustrates the following: - The production process from the cocoa bean to the cooking chocolate - The industrial production of chocolate sweets - Traditionally made chocolates - Chocolate consumption - The international meeting of cocoa negotiators and producers in Abidjan, 26-30/3/95 (Special thanks to: Côte d’Ivoire Television) - The directive of 24 July 1973

Only the original language version is authentic and it prevails in the event of its differing from the translated versions.
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TIME DESCRIPTION DURATION
00:00:00 Generic & Title 00:00:21
00:00:22 Title 00:00:09
00:00:22 Black 00:00:01
00:00:23 1. The production process from bean to chocolate (Callebaut) 00:10:01
00:00:23 Title 00:00:07
00:00:30 Black 00:00:01
00:00:32 Exterior view of the chocolate factory 00:00:07
00:00:39 Arrival of trucks loaded with sacks of cocoa beans 00:00:15
00:00:54 Unloading of the sacks of beans 00:00:09
00:01:03 Bags stamped with the origin of the beans (Ghana, Jamaica, Ivory Coast and San Thome) (4 shots) 00:00:34
00:01:37 Sacks (marked with its origin - Ivory Coast), lifted and taken to the sorting machine (3 shots) 00:00:33
00:02:10 Opening of sacks the beans are then cleaned and taken to the sorter Flowing beans (4 shots) 00:00:45
00:02:10 1.1 Selection process 00:01:00
00:02:56 Palette truck going to the sorter 00:00:07
00:03:03 Palette in the warehouse of sacks of beans 00:00:07
00:03:10 Installations : Rolling mill, kneading machines and a technician (3 shots) 00:00:24
00:03:35 1.3 Mixing and kneading processes The different basic ingredients (cocoa paste + cocoa butter + powdered sugar + powdered milk) are mixed in the kneading machines 00:00:55
00:03:35 Mixture in the kneading machines (2 shots) 00:00:12
00:03:48 Chocolate mixture pouring out (3 shots) 00:00:42
00:04:30 Crushing process (2 shots) 00:00:12
00:04:30 1.4 The crushing process In order to obtain a creamy, smooth chocolate, the chocolate paste has to be as smooth as possible. This is achieved by pulverising the mixture in the rolling mills. 00:00:37
00:04:43 Cocoa powder on the rolling mills (3 shots) 00:00:25
00:05:08 1.5 The conching process While the chocolate paste is being continuously stirred, it is being heated at the same time. During the conching process the chocolate obtains its characteristic aroma and character (purity, homogeneity, creaminess). The addition of cocoa butter makes the chocolate more or less liquid. 00:00:41
00:05:08 Conching process: cocoa powder is added to the chocolate paste (4 shots) 00:00:41
00:05:50 1.6 Tempering process To look more appealing, the chocolate has to be cooled (around 30 °C depending on the type of chocolate). It can then be moulded to 5 kg blocks. 00:00:11
00:05:50 Tempering process 00:00:11
00:06:01 Moulding 00:00:52
00:06:01 Moulding coating milk chocolate into blocks, empty moulds on a conveyor belt, liquid chocolate being poured into moulds (5 shots) 00:00:52
00:06:54 Blocks of chocolate emerge from the refrigerated tunnel (2 shots) 00:00:17
00:06:54 1.8 Turning out of the moulds The filled moulds are sent off, via vibrating tables, through a refrigerated tunnel. The cold causes the lids to retract slightly and to detach themselves from the mould. 00:00:41
00:07:11 Turning out blocks of chocolate from moulds (2 shots) 00:00:24
00:07:36 1.9 Packaging of blocks of chocolate 00:02:48
00:07:36 A technician packs blocks of chocolate into boxes (3 shots) 00:00:28
00:08:04 A Callebaut box on the conveyor belt 00:00:06
00:08:10 Label listing ingredients in the chocolate 00:00:07
00:08:17 Wrapping slabs of dark chocolate (7 shots) 00:00:54
00:09:11 Plastic wrapping around palettes of boxes of blocks of chocolate (4 shots) 00:00:39
00:09:50 Palettes being transported by lorry (3 shots) 00:00:33
00:10:24 Black 00:00:01
00:10:25 2. Industrial Production of sweets (Cadbury - United Kingdom) 00:05:42
00:10:25 Title 00:00:07
00:10:33 Black 00:00:01
00:10:34 Chocolate paste after mixing and kneading (4 shots) 00:00:27
00:11:02 Conching : pulverised powdered chocolate (2 shots) 00:00:11
00:11:13 Milk chocolate in a tank (3 shots) 00:00:21
00:11:34 Conching : liquid chocolate and nuts (3 shots) 00:00:38
00:12:12 Moulding slabs of milk chocolate with nuts 00:00:10
00:12:22 A technician checking the moulded slabs 00:00:08
00:12:30 Eliminating air bubbles in slabs of chocolate 00:00:13
00:12:43 A technician checking the slabs when turned out of mounds 00:00:18
00:13:01 Slabs of chocolate falling onto the conveyor belt (2 shots) 00:00:15
00:13:16 Packaging the slabs of chocolate (2 shots) 00:00:18
00:13:34 Coating praline chocolates (8 shots) 00:01:10
00:14:44 Decorating praline chocolates (2 shots) 00:00:20
00:15:04 Packaging chain for chocolates (6 shots) 00:01:03
00:16:07 Black 00:00:00
00:16:08 3. Traditionally made chocolates (Manon - Belgium) 00:05:12
00:16:08 Title 00:00:07
00:16:16 Black 00:00:00
00:16:17 Melting blocks of chocolate (3 shots) 00:00:22
00:16:40 Tempering chocolate on marble (5 shots) 00:01:09
00:17:49 Moulding and removing air bubbles (4 shots) 00:00:52
00:18:41 Moulds passing through the refrigerated tunnel 00:00:11
00:18:52 Overall view of the workshop. Chocolate maker gathering up used moulds. 00:00:11
00:19:03 Turning out of moulds (2 shots) 00:00:16
00:19:19 Filling for hollow chocolates (2 shots) 00:00:11
00:19:30 Tempering the cream for filling (2 shots) 00:00:18
00:19:48 Filling the icing bag 00:00:09
00:19:57 Filling the chocolates (3 shots) 00:00:18
00:20:15 Coating the chocolates 00:00:23
00:20:38 Double praline chocolates (4 shots) 00:00:44
00:21:22 4. Consumption 00:02:20
00:21:22 Title 00:00:07
00:21:29 Black 00:00:01
00:21:31 Exterior of the Cadbury shop (Birmingham) 00:00:10
00:21:41 Shelves of slabs and bars of chocolate, customer (4 shots) 00:00:51
00:22:32 Wittamer's window display in Brussels (2 shots) 00:00:08
00:22:40 Interior of the shop, chocolate eggs 00:00:09
00:22:49 Shelves containing range of chocolates and praline chocolates 00:00:08
00:22:57 Japanese customers in the shop 00:00:14
00:23:12 Manon shop : customer and shelves of goods (2 shots) 00:00:31
00:23:42 Black 00:00:01
00:23:42 5. International meeting of cocoa producers and traders - Abidjan, 26-30/3/95 00:00:54
00:23:43 Title 00:00:07
00:23:51 Black 00:00:01
00:23:52 Ministers and participants (8 shots) 00:00:44
00:24:36 Black 00:00:01
00:24:37 6. Council Directive of 24 July 1973 on cocoa and chocolate, on the comparison of Member States' legislation on cocoa and chocolate products destined for human consumption 00:02:36
00:24:37 Title 00:00:07
00:24:45 Black 00:00:01
00:24:46 Display of "E.C Official Journal" on a European flag (3 shots) 00:00:29
00:25:16 Directive in Portuguese (2 shots) 00:00:15
00:25:31 Directive in Spanish (2 shots) 00:00:13
00:25:45 Directive in Greek (2 shots) 00:00:13
00:25:58 Directive in Italian (2 shots) 00:00:14
00:26:12 Directive in Danish (2 shots) 00:00:09
00:26:21 Directive in German (2 shots) 00:00:10
00:26:31 Directive in French (2 shots) 00:00:14
00:26:45 Directive in Dutch (2 shots) 00:00:14
00:26:59 Directive in English (2 shots) 00:00:14
00:27:13 GRAPHICS I 00:00:19
00:27:13 Title 00:00:05
00:27:13 GRAPHICS 00:00:45
00:27:19 Black 00:00:00
00:27:20 World production of cocoa beans 1993/94 Africa : 56.7 % North, South, and Central America : 22.1% Asia, Oceania : 21.2% (pie chart and map) 00:00:13
00:27:33 GRAPHICS II 00:00:25
00:27:33 Title 00:00:07
00:27:41 Black 00:00:00
00:27:42 Consumption of chocolate in kilograms per head of population 00:00:15
00:27:58 Black 00:00:00
00:27:59 Copyright 00:00:18
00:28:18 End 00:00:11
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