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Chocolate

Chocolate. Foods, Facts & Fallacies YSCN 0006. What is Chocolate?. A brown sweet solid? A brown sweet drink? A wide range of confectionary An important flavour ingredient for food. Where does chocolate come from?. Product of the Cacao tree Theobroma cacao Native of the American tropics

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Chocolate

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  1. Chocolate Foods, Facts & Fallacies YSCN 0006

  2. What is Chocolate? • A brown sweet solid? • A brown sweet drink? • A wide range of confectionary • An important flavour ingredient for food

  3. Where does chocolate come from? • Product of the Cacao tree Theobroma cacao • Native of the American tropics • Origin in the Amazon basin • Widely planted to 20° from the equator

  4. Chocolate Names • Mayan; Xocoatl • Aztec; Cacahuatl • Mexican; Chocolatl • God of chocolate, Quetzalcoatl

  5. The spread of Cacao • 1517 Spaniards met chocolate • 1600 First introduced to Italy • 1615 Used in France • 1650 Brought to England • 1670 Grown in The Philippines • 1800 Grown in West Africa

  6. The Cacao Tree • Small tree 6 to 12m of the rain forest understorey • Requires a lot of water • Grows well in shade • Dimorphic growth • Cauliflorous flowers

  7. Fertilisation • Trees produce a vast number of flowers • only 1 in 500 matures to a ripe fruit • no nectar or scent, pollen sticky • stigma and anthers concealed • both self incompatible and compatible varieties • pollination by flying midges • only in 2 hours after dawn

  8. Criollo • pods from green to red when ripe • cotyledons white • Forastero • pods green to yellow • cotyledons purple • Trinitario • Forastero x Criollo • colours variable

  9. Cacao Fruit • Take 5 months to develop • 20-30 cm long with a thick husk • contain 20 to 60 seeds • seeds surrounded by a whitish acid/sweet pulp • do not open or fall from tree when ripe • seeds germinate rapidly, short viability

  10. From Cacao to Cocoa • Husk removed from ripe pods • Fermented for 4 to 7 days to remove mucilage • Temperature rises to 45°C • Beans killed, pulp consumed by yeasts • Brown colour of beans develops • Loss of astringency, precursors of chocolate flavour produced

  11. Processing the Cocoa Beans • Drying to 20% moisture • Roasting, 120°C, • further loss of water and acid, full development of characteristic chocolate aroma • De-shelling • Grinding to “nibs” • End of process until 1828!

  12. Mayans & Aztecs Cold frothy drink Chilli & vanilla Europeans Hot drink with sugar Cinnamon, nutmeg 1700 milk added later added to cakes Consumption of ground Nibs

  13. Cocoa Butter • Cacao beans, 30% water, 30% fat, • Nibs 55% fat • (1828) Van Houten • pressing, removes 80% of fat • provides chocolate powder for good drinking • treated + alkali to increase solubility • what to do with the fat, or Cocoa Butter?

  14. A very special fat • Solid at room temperature • Melts at 35°C • High content of stearate • Very stable, • high content of natural antioxidants • tocopherols

  15. The first solid chocolate • Mix of cocoa butter, mass & sugar • 1849 Fry’s chocolate bar • Early products had very rough texture

  16. From Cocoa to Chocolate • Grinding, Cocoa Mass • Roller refining • Conching, 60°C, 5 days • (1870) Lindt in Switzerland • coating of particles with fat, controls viscosity • Tempering, 50° - 27° - 32°C (1830) • control fat crystal sizes, critical to gloss & brittleness of finished chocolate

  17. Hot Chocolate • Molten chocolate is an emulsion of solid particles in a continuous phase of cocoa butter • Particles mainly sugar & cocoa solids • Viscosity is very sensitive to the addition of the emulsifier lecithin • Low viscosity desirable for moulding

  18. Milk Chocolate • 1880 Peter & Nestle in Switzerland • added condensed milk • Cadbury in UK • added milk powder • Hershey in US • added fresh milk

  19. Types of Chocolate • Definition, UK • minimum 18% cocoa butter, 35% cocoa solids, • White chocolate, no cocoa mass added • Dark or plain chocolate • Milk chocolate, minimum 14% milk solids • Filled chocolates (moulded) • Chocolate coated products (enrobed)

  20. Shaping • Moulding, for traditional bars • Shelling, for centred chocolates • uses mould for liquid soft centres • Enrobing, (1901) coated products • centres pas on a continuous belt through a falling curtain of molten chocolate. • Panning, for hard centres • mixed + chocolate in revolving drum

  21. Not Chocolate • Substitution of vegetable oil for cocao butter (permitted up to 5%) • Adjust melting temp & viscosity with stabilisers and emulsifiers • Carob chocolate • uses seed galactomannans, roasting gives brown colour.

  22. Where is it eaten? • 1 Switzerland 10 kg pca • plain with high cocoa solids content • 2 United Kingdom 9 kg pca • milk with less cocoa fat • 8 United States 5 kg pca • dark with smokey flavour

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