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Chocolate

Chocolate. Dmitry Petrov. Extraction of Cacao Beans. The cacao pulp is detatched from the cacao tree and the cacao beans are extracted from the cacao pulp. Conversion of Cacao Beans into Liquid Cacao.

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Chocolate

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  1. Chocolate Dmitry Petrov

  2. Extraction of Cacao Beans The cacao pulp is detatched from the cacao tree and the cacao beans are extracted from the cacao pulp.

  3. Conversion of Cacao Beans into Liquid Cacao The shell is removed from the cacao beans. The inner part of the beans are roasted and ground into paste to form liquid cocoa.

  4. Formation of Chocolate The liquid cocoa is mixed with cocoa butter and sugar. It is then refined to decrease the size of sugar particles. This mixture is placed into conches where it is heated and stirred to form the smooth texture of chocolate. The liquid chocolate which results is solidified in special containers.

  5. Saccharomyces Cerevisiae The yeast that initially causes chocolate fermentation is Saccharomyces cerevisiae. It belongs to the order Basidiomycotabecause it reproduces while living on the skins of fruits.

  6. Saccharomyces Cerevisiae’s Habitat These yeasts grow on the surface of many fruit species, including grapes.

  7. Saccharomyces Serevisiae’s Food Source These yeast species consume the sugar glucose located in the fruits on which they live for energy. The ATP may be produced from food by both aerobic respiration and anaerobic respiration.

  8. Saccharomyces Cerevisiae’s Reproduction Methods Saccharomyces Cerevisiaehas the ability to reproduce by both sexual reproduction and asexual reproduction.

  9. Saccharomyces Cerevisiae’s Involvement in Chocolate Fermentation These yeasts consume the glucose within the cacao beans and convert part of it into alcohols through anaerobic respiration.

  10. Fermentation of Cacao Beans During the fermentation process, the bacteria convert the cacao beans’ sugar into lactic acid, acetic acid, and ethanol which raises the cacao bean temperature to about 52 degrees Celsius. This contributes to enzyme reactions which provide flavor to chocolate.

  11. Chemical Formulas for Chocolate Fermentation ethanol fermentation formula C6H12O6+zymase 2C2H5OH+2CO2 lactic acid fermentation formula C6H12O6 2CH3CHOHCOOH acetic acid fermentation formula C6H12O63 CH3COOH

  12. History of Chocolate The first chocolate was produced by the Aztecs and Mayans approximately 2,000 years ago. They believed that cacao beans possessed magical properties. Cacao beans were so valuable that they were used as money in the sixteenth century.

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