Chocolate
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.
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.
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