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Everything you wanted to know about Chocolate

Everything you wanted to know about Chocolate. But were afraid to ask. Summary Slide. Food of the Gods: A brief History Chocolate Manufacturing Types of Chocolate. Food of the Gods: A brief History. Food of the Gods: A brief History.

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Everything you wanted to know about Chocolate

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  1. Everything you wanted to know about Chocolate But were afraid to ask

  2. Summary Slide • Food of the Gods: A brief History • Chocolate Manufacturing • Types of Chocolate

  3. Food of the Gods: A brief History

  4. Food of the Gods: A brief History • The cocoa tree originated in the rainforest of the world • From the Amazon to Africa • From the Antilles Islands to the Island of the Indian Ocean • Greek Biological name: Theobroma means “Food of the Gods”

  5. A Brief History • Cocoa trees were discovered by Central and Mexican Indians • Mayans were the first to cultivate the cocoa tree with any success • Used the crillo cocoa bean as currency

  6. A Brief History • Christopher Columbus first introduced Chocolate to Europe • “xocoti” was not well received • Was a bitter concoction • In 1519 Hernandez Cortez was greeted by Montezuma • Greeted with a cup of “chocolatl”, a dark, frothy brew

  7. A Brief History • In 1525 Cortez sent a shipment to Emperor Charles V • Mixed with cane sugar and vanilla • Became a favorite of the Spanish Aristocracy • In 1615, Chocolate was introduced to France • Occurred at the marriage of Louis XIII to Anne of Austria

  8. A Brief History • In 1778, the first machine was invented that could grind, mix and compress chocolate • In 1825, Antoine Brutus Menier built the first mechanized chocolate factory In Noisel-sur-Marne • Marked the debut of the modern chocolate works

  9. Chocolate Manufacturing

  10. Chocolate Manufacturing • In order to get from the tree to the bar, chocolate goes through several stages

  11. Processing Chocolate • Harvesting • Quality beans are taken from the “just ripe” pods of the cocoa tree • To green: Not enough cocoa butter • To ripe: contains microbes that damage the flavor • Shelling • Pods are opened to expose the beans and the sticky white pulp or “mucilage” that surrounds them

  12. Processing Chocolate • Fermentation • Open pods go through a five to eight day fermentation process • Pulp disappears • Seeds become “stabalized” • Drying • Reduces the moisture content from 55 – 60% to 7% • Allows for safe storage prior to roasting

  13. Processing Chocolate • Roasting • A crucial stage in developing the final flavor of the chocolate • Process is carried out between 300 -320°F for forty to fifty minutes • Dries and browns the cocoa bean

  14. Processing Chocolate • Shelling • Following roasting, the shells are removed • Quality chocolate has as little shell as possible left • Milling • The shelled and roasted beans are reduced to an even finer particle

  15. Processing Chocolate • Refining • Converts the milled particles into liquid cocoa mass • Conching • Involves powerful machines • Stirs the chocolate in a controlled way • A crucial stage of chocolate making • Done in two stages • Dry and liquid

  16. Processing Chocolate • Tempering • The art of transforming liquid chocolate in a solid mass • The chocolate is heated to a specific temperature • Ensures the cocoa butter crystals have melted completely • Chocolate is then cooled carefully into a solid bar

  17. Types of Chocolate

  18. Types of Chocolate • There are several different types of chocolate • Bitter or Unsweetened • Sweet Chocolate • Milk Chocolate • White Chocolate

  19. Types of Chocolate • Bitter or Unsweetened Chocolate • 100% straight chocolate liquor • Contains no sugar • Strong bitter taste

  20. Types of Chocolate • Sweet Chocolate • Bitter chocolate with the addition of sugar and cocoa butter • Semisweet or Bittersweet • Must contain at least 35% chocolate liquor • Sugar content can range from 35 – 50%

  21. Types of Chocolate • Milk Chocolate • Sweet chocolate to which milk solids have been added • Seldom incorporated into batters • Low proportion of chocolate liquor

  22. Types of Chocolate • White Chocolate • Not really a chocolate • Does not contain any chocolate liquor • Consists of cocoa butter, sugar and milk solids

  23. Conclusion • It has been said that the Gods have been watching over the cocoa tree or “cahuaquahiti” for thousands of years • Chocolate is the predominate flavor in the world • When carried out with patients, the chocolate making process will produce a quality, gourmet chocolate

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