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Chocolate

Chocolate has its origins in Mesoamerica, where the Aztecs drank a bitter drink made from cocoa beans. Cortez brought cocoa beans to Europe in the 16th century. The process of making chocolate was gradually developed over centuries, including the introduction of sugar, milk, and cocoa butter. Key steps in making chocolate include fermenting and drying cocoa beans, roasting, grinding into nibs then liquor, and mixing with other ingredients before molding or coating. Chocolate comes in varieties like dark, milk, and white depending on the ingredients used. Tempering chocolate is important for molding and dipping to control fat crystallization.

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0% found this document useful (0 votes)
129 views6 pages

Chocolate

Chocolate has its origins in Mesoamerica, where the Aztecs drank a bitter drink made from cocoa beans. Cortez brought cocoa beans to Europe in the 16th century. The process of making chocolate was gradually developed over centuries, including the introduction of sugar, milk, and cocoa butter. Key steps in making chocolate include fermenting and drying cocoa beans, roasting, grinding into nibs then liquor, and mixing with other ingredients before molding or coating. Chocolate comes in varieties like dark, milk, and white depending on the ingredients used. Tempering chocolate is important for molding and dipping to control fat crystallization.

Uploaded by

Kunal Nair
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CHAPTER 8 - CHOCOLATE

8.1) HISTORY
Colombus was the first to get cocoa beans to Europe in 1494.
In 1519 Cortez who conquered Mexico noticed that the Aztecs made a preparation from
roasted ground beans called “CHOCOLATL” from which the chocolate was derived. Cortez
brought this recipe to Spain where it was a kept a secret for over a century. The secret was
learnt by the French and gradually spread to other countries.
In 1657 a French man opened a CHOCOLATE HOUSE in Bishops gate – London. By the
latter half of the 17th C there were several chocolate houses.
Early natives of America brewed a bitter, unsweetened beverage from the cocoa beans.
Since the production of beans was limited, they were in high demand and people use to trade
them. They were also used as a means of currency and were important in religious
ceremonies. Cocoa was also used as a medicine and as a cooking spice.
A Dutchman Named Van Houten, developed the process of removing cocoa butter from
raw cocoa in early 1800’s.
In 1842, Cadbury brothers started selling Block Chocolate in England.
In 1880’s, the Swiss Rudolphe Lindt, invented the Conching process of chocolate to make it
a smoother product.
Another Swiss, Daniel Peter created milk chocolate by adding dried milk to the paste.

CHOCOLATE SOURCE: COCOA PLANT


The scientific name of cocoa is THEOBROMA CACAO means "food of the GODS". The
fruit, called a cacao pod is ovoid in shape. It is 15–30 cm (or 6–12 in) long and 8–10 cm (3–
4 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe.

Each tree produces annually between 1 lb and 5 lbs of seed kernels, which we know as
cocoa beans. Maximum yield is not usually achieved until the tree is about eight years old,
but with proper care this yield can be maintained for 30 or 40 years.
MANUFACTURING PROCESS OF COCOA
Manufacturing Process of Chocolate
1. Harvesting and removing of Cocoa Beans and Fermentation- The pods are harvested.
The seeds beans and pulp is removed from rinds and placed in sweating boxes for around
12 days. During this time the pulp ferments as a result of action of wild yeast on pulp
sugar converting it into CO2 and alcohol. Acetic acid bacteria oxidize alcohol to acetic
acid and the liquid is drained off from the boxes.
Fermenting - Beans are frequently turned during fermentation preventing the
formation of an aerobic organism (cannot live in the presence of oxygen)
2. Drying - After fermentation on the beans are dried as soon as possible to reduce the
moisture content to 5% by sun drying of by artificial heat. The process takes around a
week. The beans are then shipped to the factory.
3. Sorting and cleaning - On reaching the factory the beans are cleaned and sorted.
4. Roasting - Now the beans are ready for roasting which is one of the most important
process in the manufacturing of cocoa. Beans are roasted in revolving drums with the
temperature of 200F – 248 F.
5. Husking is the next process where the dried skin is removed from the beans by air currents
6. Grinding - The blended nibs are milled to achieve a reduced size. This is done in machines
which consist of 2 groove horizontally revolving stones. During the grinding due to
friction temperature rises to almost 100F causing the cocoa butter in the nibs to melt
reducing the mass to a thick brown vicious liquid called Crude Chocolate.
7. If this crude chocolate is set in moulds it is called unsweetened chocolate which is Used
Further For Manufacturing Of Cocoa Or Chocolate.

MANUFACTURING PROCESS OF COCOA POWDER


There are 2 processes of manufacturing cocoa powder.
1. NATURAL PROCESS: - finely milled chocolate liquor is pumped into hydraulic presses
where at a pressure of up to 6000lb per square inch, some of the cocoa butter is removed
depending on the temperature and the pressure used.
When cooled the cakes are broken into smaller pieces and reduces to powder form by
pulverizing or by reduction rollers.
The powder is then sieved through silk cloths and packed.
2. DUTCH PROCESS - It is similar to the natural process except in the treatment process of
beans usually during roasting (the nibs are treated with alkali solution).
This results in the elimination of all traces of acetic acid giving rich colour, a less bitter
flavor and a more stable suspension.

8.2) MANUFACTURING PROCESS OF CHOCOLATE


Cocoa butter when cooled sets as a hard yellowish fat with a strong odor that is used in the
manufacturing of chocolate to adjust the consistency.
Chocolate is made up of cocoa solid, sugar, cocoa butter. In case of milk chocolate, milk
solids are added.
1. MIXING:-Blended and processed nibs are mixed with cocoa butter, sugar and small
quantities of flavouring materials in a melangeur (a machine fitted with a granite roller
under which the chocolate is directed continuously and mixed into a thick heavy paste)
2. REFINING: - The chocolate is transferred from the melangeur to the refiner (a
machine which consists of series of smooth rollers). The rollers are water cooled.
During the process the particle size is reduced. Because of the chilling the chocolate
sets on the rollers which is scraped off resulting in a flaky powder.
3. CONCHING - After warming the chocolate it is passed from the refiner into the
CONCH for further processing. Here the molten chocolate is rolled and buffeted for
upto 100 hours to ensure perfect smoothness and flavour. A conch is a heated tank
with a concave granite bottom over which a small roller runs backward and
forward.The tank helps to constantly direct the chocolate back The process is slow
but necessary to get out flavor
4. MOLDING: - The COUVETURE chocolate is put into storage tanks where
viscosity is adjusted by adding cocoa butter. Then it is set in molds and when ready,
packed for distribution

8.3) TYPES OF CHOCOLATE


1. Bitter chocolate – also called unsweetened, this is the darkest, purest form of chocolate
liquor in its solid state; found in packages of six eight 1 oz. (28 g) squares. Also referred
to as block cocoa.In less expensive brands cocoa butter can be replaced by other fat.
2. Semisweet chocolate - solid form of chocolate that has had cocoa butter and sugar added
but must contain at least 35% chocolate liquor. Sugar may vary from 35% - 50%
3. Sweetened chocolate - solid form of chocolate that has had even more sugar added than
semisweet but must contain at least 15% chocolate liquor.
4. Milk chocolate - lighter-colored sweetened chocolate; cocoa solids have been replaced
with milk solids (or cream); more sensitive to overheating; best used in decorating and
makes sensitive to overheating and makes a nice color contrast on darker chocolate icing
or glaze.
5. White chocolate - not a true chocolate because it does not contain any chocolate liquor;
but it does contain cocoa butter so it is sometimes referred to as a compound chocolate;
also called confectioner’s chocolate; because of the milk solids in white chocolate, it is
more sensitive to heat than dark chocolate.
6. BAKER’S COMPOUND - This can either be plain or milk.
It is similar to couverture chocolate except that most of the cocoa butter is replaced by
hydrogenated fat and a stabilizer (lecithin which prevents the added fat from separating).
This prevents the chocolate from bloom and therefore needs no tempering.
White chocolate - not technically a chocolate because it does not contain any chocolate
liquor; but it does contain cocoa butter so it is sometimes referred to as a compound
chocolate; also called confectioner’s chocolate; because of the milk solids in white
chocolate, it is more sensitive to heat than dark chocolate.
8.4) TEMPERING OF CHOCOLATE
Tempering of chocolate is a process used to prepare pure chocolate liquor for molding the
chocolate. In all handmade chocolates, the chocolate slab is broken into small pieces and placed
in a bowl over hot, but not boiling water. Stir occasionally until it is melted and the temperature
is 20’C to 40’C. If this temperature is exceeded the chocolate is ruined. Remove the bowl
from heat, after 1/3 of chocolate is melted. Bring this chocolate liquor to your body
temperature. It is only necessary to temper chocolate when using it for molding (or) dipping.

CHOCOLATE FAULTS
Bloom – grey film that forms on the outside of solid chocolate; occurs when stored at
temperatures higher than 75 F (25 C); the cocoa butter begins to melt and rise to the surface;
doesn’t affect the flavor but has an unappetizing appearance;
TYPES OF BLOOM
1. Sugar Bloom - If chocolate is not tightly wrapped, moisture from the atmosphere
condenses on the surface when the temperature drops. This moisture dissolves some
sugar from the chocolate. When the air warms again, the moisture evaporates leaving
behind a gray film of very fine sugar called "sugar bloom."
2. Fat Bloom - If chocolate is held for six months or more at a temperature in the high 70
Fahrenheit, mid 20s Celsius, tiny amounts of some fats in the cocoa butter melt and
float to the surface of the chocolate forming a gray film, "fat bloom." In appearance, fat
bloom and sugar bloom look alike, but there is a slightly oily feel to the fat bloom.

USES OF CHOCOLATE
Cocoa powder and Chocolate powder are used:
1. As a hot beverage.
2. As a flavouring agent.
3. As a colouring agent.
4. For hot and cold sauces.
Couverture is used:
1. As a coating.
2. As a decoration (Piping).
3. For moulding into Easter eggs etc.
4. For sauces.
5. For ice-creams.
USES OF COCOA
1. Used in the chocolate making process.
2. As flavoring for confectionery and bakery products
3. Pharmaceutical purpose
4. Cosmetic products

USES OF COCOA BUTTER


1. Used to make chocolate.
2. Used as a medium for cocoa paintings on confectionery products
3. Pharmaceutical purpose
4. Cosmetic products

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