CHOCOLATE

HISTORY

 The word “Chocolate” is derived from the Mexico i.e. Mayan “Xocoatl”, cocoa from the
Aztec “Cacahuatt”.
 The Mexican Indian word “chocolate” comes from the combination of the terms choco
(“Foam”) and atl (“water”).
 Chocolate was first noted in 1519 when Spanish Explorer Hernando Cortez visited the
court of Emperor Montezuma of Mexico. They drank the liquid form of cocoa.

SOURCES

 Chocolate is solid at room temperature.

 Since this fat melts at mouth temperature, chocolate is an excellent flavor conductor.
 Cocoa powder is made by separating most of the cocoa butter out of the liquor.

The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario.

Criollo

 Representing only 5% of all cocoa beans grown as of 2008, [53]criollo is the rarest and
most expensive cocoa on the market, and is native to Central America, the Caribbean
islands and the northern tier of South American states. [54] The genetic purity of cocoas
sold today as criollo is disputed, as most populations have been exposed to the genetic
influence of other varieties.
 Criollos are particularly difficult to grow, as they are vulnerable to a variety of
environmental threats and produce low yields of cocoa per tree. The flavor of criollo is
described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary"
notes of long duration.[55]

Forastero

 The most commonly grown bean is forastero, [53]a large group of wild and cultivated
cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the
forastero variety. They are significantly hardier and of higher yield than criollo. The
source of most chocolate marketed, [53] forastero cocoas are typically strong in classic
"chocolate" flavor, but have a short duration and are unsupported by secondary flavors,
producing "quite bland" chocolate.[53]

Trinitario

 Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidadafter

an introduction of forastero to the local criollo crop. Nearly all cacao produced over the
past five decades is of the forastero or lower-grade trinitario varieties.
MANUFACTURING & PROCESSING

1. HARVESTING

 It is important to harvest the pods when they are fully ripe, because if the pod is unripe,
the beans will have a low cocoa butter content, or sugars in the white pulp will be
insufficient for fermentation, resulting in a weak flavor.
 Cacao pods are harvested by cutting them from the tree using a machete, or by knocking
them off the tree using a stick. The beans with their surrounding pulp are removed from
the pods and placed in piles or bins, allowing access to micro-organisms so fermentation
of the pectin-containing material can begin

2. FERMENTATION

 The fermentation process, which takes up to seven days, also produces several flavor
precursors, eventually resulting in the familiar chocolate taste.
 Yeasts produce ethanol, lactic acid bacteria produce lactic acid, and acetic acid
bacteria produce acetic acid.
 After fermentation, the beans must be quickly dried to prevent mold growth. Climate and
weather permitting, this is done by spreading the beans out in the sun from five to seven
days.

3. CLEANING, GROUNDING AND LIQUEFIEDING

 The dried beans are then transported to a chocolate manufacturing facility.

 The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded.
Next, the shell of each bean is removed to extract the nib.
 Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form:
chocolate liquor.
 The liquor can be further processed into two components: cocoa solids and cocoa butter.

4. BLENDING

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of
chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in
order of highest quantity of cocoa liquor first), are:

 Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
 Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
 White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

According to Canadian Food and Drug Regulations, [65] a "chocolate product" is a food product
that is sourced from at least one "cocoa product" and contains at least one of the following:
"chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk
chocolate, or white chocolate". A "cocoa product" is defined as a food product that is sourced
from cocoa beans and contains "cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate,
bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa
powder".

5. Conching

The penultimate process is called conching. A conche is a container filled with metal beads,
which act as grinders. The refined and blended chocolate mass is kept in a liquid state by
frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching
process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth
feel in the mouth. The length of the conching process determines the final smoothness and
quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades
about four to six hours. After the process is complete, the chocolate mass is stored in tanks
heated to about 45 to 50 °C (113 to 122 °F) until final processing.

6. Tempering

The final process is called tempering. Uncontrolled crystallization of cocoa butter typically
results in crystals of varying size, some or all large enough to be clearly seen with the naked eye.
This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to
crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed
chocolate are the result of consistently small cocoa butter crystals produced by the tempering
process.

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The
primary purpose of tempering is to assure that only the best form is present. The six different
crystal forms have different properties.

7. Storage

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between
15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. If refrigerated or frozen
without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the
result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur
if chocolate is stored or served improperly.[74]

Chocolate bloom is caused by storage temperature fluctuating or exceeding 24 °C (75 °F), while
sugar bloom is caused by temperature below 15 °C (59 °F) or excess humidity. To distinguish
between different types of bloom, one can rub the surface of the chocolate lightly, and if the
bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in
an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for
consumption and taste unaffected.[75][76][77] Bloom can be reversed by retempering the chocolate or
using it for any use that requires melting the chocolate.[78]

Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally,
chocolates are packed or wrapped, and placed in proper storage with the correct humidity and
temperature. Additionally, chocolate is frequently stored in a dark place or protected from light
by wrapping paper. The glossy shine, snap, aroma, texture, and taste of the chocolate can show
the quality and if it was stored well.

CHOCOLATE FORMS DURING PROCESS:

 UNSWEETENED CHOCOLATE: it is pure chocolate liquor and about 50% cocoa

butter.
 BITTERSWEET CHOCOLATE: it blends at least 35% liquor with cocoa butter, sugar
and vanilla.
 SEMI-SWEET CHOCOLATE: it has the same ingredients as bittersweet with the
addition of more sugar.
 MILK CHOCOLATE: 10% chocolate liquor, 12% milk solids.

Note: care must be taken when melting chocolate. It should be melt at lower temperatures. Never
let chocolate get above 6 degree C. the best method is using a double boiler. Simmer the water
over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is
melted and stir until smooth.

TYPES OF CHOCOLATE

The bakers or confectioners use different types of chocolates for various purposes and all
chocolate are not good for cooking.

1. COUVERTURE CHOCOLATE
2. PLAIN CHOCOLATE
3. MILK CHOCOLATE
4. WHITE CHOCOLATE
5. DRINKING CHOCOLATE
6. COCOA POWDER

COUVERTURE CHOCOLATE:

 Also called covering chocolate.

 It is an original form of chocolate with a high percentage of cocoa butter giving it an
excellent flavor.
 It is usually used for handmade chocolates and decoration.
 Normally it is tempered (heated on double boiler, repeat 2-3 times) before use.

PLAIN CHOCOLATE:

 Best chocolate to use in desserts, cakes etc.

 The higher the percentage, the better the flavor.
 The percentage of cocoa solids which vary in plain chocolate from 30% to 70%.

MILK CHOCOLATE:
  They are consumed straight away.
 It is quite low in cocoa solids, only containing about 20%.
 It is sweeter than plain chocolate.
 Generally it should not be used for cooking as it becomes difficult to handle when in
liquid form.

WHITE CHOCOLATE:

 Made of butter and vegetable fat.

 Also gets its flavor from cocoa butter because it contains no cocoa solids.
 Ingredients: vegetable fat, milk solids, sugar and vanilla.

DRINKING CHOCOLATE:

 This is much sweeter than cocoa and is generally not as good to use for cooking

COCOA POWDER:

 Available in powder form and is easy to use for giving a chocolate flavor to cooking.
 It is made after the cocoa butter has been removed.

USES OF CHOCOLATE:

 Used as a flavoring agent

 Few chocolates are consumed directly.
 Used for decorations and presentations.
 Used as a filling
 Used for attraction such as chocolate fountain.