chocolate powerpoint

CHOCOLATEUnderstanding the Basics

Objectives The origins and influences of chocolate

The chocolate manufacturing process

Chocolate-related terminology

The primary chemical components of chocolate

Chocolate in Popular Culture

http://www.uni-bielefeld.de/lili/personen/vraithel/teaching/MIP/Chocolate.ppt

Chocolate in Candies Nestle Lindt Godiva Hershey Russell Stover

Mars

Ghiradelli Guittard Joseph Schmidt Scharffen Berger

The Cacao Tree Kah-KOW

Evergreen that grows in tropical and sub-tropical climates

There are 3 types of cacao:

Criollo: highest quality, low yielding, prone to disease

Forestaro: Usually bulk quality, high yielding, resistant to disease

Trinitario: A hybrid of the other two varieties, possessing some qualities of each parent

“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007“All About Chocolate”, Howard-Peters.com, 6 Oct. 2009, http://www.howard-peters.com/chocolate.ppt

The Fruit of the Cacao Tree The Actual Bean Pulp: Gelatinous and sugary

Seeds are extracted from the pulp

Seeds are fermented for about 5 days

“All About Chocolate”, Howard-Peters.com, 6 Oct. 2009, http://www.howard-peters.com/chocolate.ppt

Types of Chocolate There are 3 types of cacao:

Criollo: Venezulan highest quality, low yielding, prone to

disease Forestaro:

African Usually bulk quality, high yielding,

resistant to disease Trinitario:

Antilles A hybrid of the other two varieties,

possessing some qualities of each parent

Cacao Fermentation:

Takes place immediately after harvest on the plantation. Produces flavor precursors that are necessary for the development of chocolate flavor

“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007Image, http://www.scharffenberger.com/chocolatemakersjournal.asp

Cacao

Drying: Takes place immediately after fermentation. Stops the fermentation at the proper time, makes the beans stable for storage and shipping so that they do not mold. Drying in the sun is the preferred method when possible

“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007Image, http://www.scharffenberger.com/chocolatemakersjournal.asp

Chocolate Manufacturing: Ingredients Chocolate liquor:

The name used for ground cocoa beans without anything else added

Also a legal name for unsweetened chocolate. Chocolate liquor is 100% cacao

“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007Cocoa liquor images, http://cacaolab.files.wordpress.com/2007/05/dsc02444.jpg

Chocolate Manufacturing: Ingredients Cocoa butter: The naturally occurring fat in cocoa beans. Extra cocoa butter is added to chocolate to improve its viscosity. Cocoa butter’s qualities include:A narrow melting range just below normal body temperature. It remains firm until very close to body temperature, then melts quickly in the mouthA brittle consistency at room temperatureContracts when it sets, making it useful for molding

“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007

Chocolate Manufacturing: Ingredients Difficulties with cocoa butter:

It is very expensive It is difficult to work with; it requires

tempering

Cocoa butter does not contribute chocolate flavor

Cocoa butter from inferior beans is not much different from cocoa butter taken from good-quality beans. Therefore cocoa butter is usually pressed from less expensive beans


Chocolate Manufacturing: Ingredients Sugar

The sugar in chocolate is almost always sucrose, and it is not dissolved, but is ground to a very small particle size to result in a smooth mouthfeel

Chocolate Manufacturing: Ingredients Milk solids

Required in milk and white chocolate; permissible in American dark chocolate up to 12% of the total chocolate

Butterfat Present in the milk solids in milk and

white chocolate Permissible in American dark chocolate;

primarily as a bloom inhibitor Inhibits the crystallization of the

cocoa butter, so milk and white chocolates must be handled at a lower temperature than dark chocolate

Chocolate Manufacturing: Ingredients Flavoring

Vanilla or vanillin are the most commonly used flavorings in chocolate

Any natural or artificial flavor may be used as long as it is declared on the label, and it does not mimic the flavor of chocolate

Lecithin Extracted from soybeans. Added to

chocolate in very small quantities to improve the viscosity

Chocolate Manufacturing: Process Cleaning

Impurities such as sticks and stones must be removed from the beans

Blending Most of the chocolate made is from a

blend of beans. Single-origin chocolate is a fairly recent phenomenon, and is largely for marketing purposes


Chocolate Manufacturing: Process Roasting

Roasting fermented cocoa beans creates chocolate flavor and aroma

Unfermented cocoa beans will not create chocolate flavor even when roasted

Roasting may be performed on whole beans, nibs, or liquor

Different degrees of roasting will result in different flavor profiles

“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007Image, http://www.fieldmuseum.org/chocolate/making_manuf2.html

Chocolate Manufacturing: Process Micronizing

Breaking up the beans; results in cocoa nibs and shells

Winnowing The process of

separating the shells from the nibs

Grinding or Milling Crushing the nib to make

chocolate liquor

“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007Images, http://www.fieldmuseum.org/chocolate/making_manuf2.html & http://www.fieldmuseum.org/chocolate/making_manuf3.html

Chocolate Manufacturing: Process Chocolate liquor is used in two

distinctively different processes

1. Pressing to separate the cocoa butter from cocoa powder

2. Mixing into batches of chocolate


Chocolate Manufacturing: Process

Mixing Combining chocolate liquor with sugar, cocoa butter, vanilla, lecithin, and sometimes milk solids to create a batch of chocolate

Refining Reducing particle size so that a smooth mouthfeel will be created. After refining, the chocolate is a dry paste


Chocolate Manufacturing: Process Conching

Process of applying heat, agitation and exposure to oxygen

Removes moisture from chocolate

Removes volatile acids from chocolate

Improves the viscosity by coating the individual particles with cocoa butter


Chocolate Manufacturing: Process

Tempering, depositing, cooling

All chocolate that is sold in solid form must be tempered, deposited or molded, and cooled to solidify


Chocolate Terms Chocolate Liquor:Fermented cacao beans ground into a paste; unsweetened chocolate

Cocoa Butter:Extracted from chocolate liquor via pressing

Viscosity:Having a sticky fluid-like consistency; the thicker a liquid, the greater its viscosity

Chocolate Terms Nib:A roasted cacao bean without shell; the “meat” of the bean

Dutching/Dutch Process:Treating the cacao bean with an alkali (i.e., potassium carbonate) reducing the acid content and darkening the colorImage of Cocoa Nibs, http://cacaolab.files.wordpress.com/2007/05/dsc02440.jpg

Chocolate Terms Couverture: (koo-vay-tyoor)High-quality chocolate usually in solid form; European term

Confectioner’s Coating/Summer Coating:A flavored coating that contains a high percentage of ingredients other than chocolate; generally does not contain cocoa butter but another vegetable fat; does not need temperingImages from http://www.callebaut.com/

Chocolate Terms Tempering:A two-part melting process which stabilizes the crystalline structure of the chocolate ensuring a glossy, crisp texture

Fat Bloom:A light 1crystallization of fat on the surface of chocolate caused by improper tempering; smooth texture

Sugar Bloom:Formation of sugar crystals on the surface of chocolate caused by moisture.

Chocolate Image 1, http://www.eurekalert.org/multimedia/pub/6877.php?from=109119Chocolate Image 2, http://eduprograms.seas.harvard.edu/HolidayLecture/images/BloomChocolateAR.jpg

Chocolate Terms Tabliering/Tabling:Process of tempering chocolate on a marbled slab

Seeding:Process of tempering chocolate by “seeding” melted chocolate with tempered chocolate

Block Method:Process of tempering chocolate by stirring melted chocolate with a block of tempered chocolate

Chocolate Terms Pistoles:Small pellets of chocolate

Rondos:Small buttons of chocolate

Jimmies:Not to be used as “chocolate”; only décor

Bon Bon:French for “good good”; a filled chocolate

Gianduja: (zhahn-DOO-yah)Hazelnut and chocolate paste

History of Chocolate Discovery is credited to the Aztecs Made into a bitter drink

Columbus brought cacao beans to Spain circa 1502-1504 Popularized by Hernán Cortés and named chocolate circa 1519

Christopher Columbus image, http://lcweb2.loc.gov/cgi-bin/query/i?pp/ils:@filreq(@field(NUMBER+@band(cph+3b50617))+@field(COLLID+pga)):displayType=1:m856sd=cph:m856sfAztec symbol image, http://media.photobucket.com/image/aztec/8yaya8/P-11.jpg?o=22

History of Chocolate

Named Theobroma by Swedish botanist Carl von Linné circa 1728 Theobroma is Greek for “food of the gods”

History of Chocolate By 1792 a chocolate factory opened in Berlin

Domingo Ghiradelli opened his chocolate factory in 1852 in San Francisco

In 1875, the first milk chocolate was sold

In 1894, Hershey opened his chocolate factory in Pennsylvania

Categories of Chocolate

Why Do Chocolates Taste Different? Different flavor profiles based on : Type of chocolate processed Origin where chocolate was grown Blending Additives

Chocolate: Chemical Structure

Caffiene

Side-By-Side

Recap Read chapter 10: Chocolate Artistry

chocolate powerpoint

Documents

unsweetened chocolate

ingredients chocolate

artisan confectioner

cocoa liquor images

ingredients cocoa butter

ground cocoa beans

cocoa butters qualities

high yielding