Confessions of a

1. Confessions of a Chocaholic

2. World Chocolate Production

14. Fermantation • 4 to 7 days fermentation of the pectinaceous • Yeasts, lactic-acid, and acetic-acid bacteria grow during which high temperatures of up to 50 degrees C and microbial products, such as ethanol, lactic acid, and acetic acid are produced • This combination of temperature and acid kill the beans and cause production of flavor precursors.

18. Three +1 Families of Cocoa Beans • Criollo • Forastero • Trinitario • Arriba/Nacional

19. Criollo • Considered the finest cocoa from which the best chocolate is manufactured • 1% of the world production • From Central America and Mexico • Fragile and delicate • Acidic, aromatic, lightly bitter

20. Forastero • Widely grown • 80% of world production • Mostly grown in Africa • Very resistent • Strong flavor and aroma, very bitter

21. Trinitario • Hybrid of Forastero and Criollo • 15% of world production • Grown in Trinidad • Hearty, withstand infestations well • Excellent flavor, mildly bitter

22. Arriba/Nacional • Another excellent variety of cocoa • 4% of world production • Full smooth cocoa flavor with additional floral, nutty notes

23. To Make Chocolate Drying Cleaning Roasting Shelling Manufacturing of cocoa mass

24. Cocoa Mass/Chocolate Liquor • Cocoa Bean • 50-55% Cocoa Butter • 45-50% Cocoa Solids Grind and refine = Cocoa mass

28. Cocoa Powder can have as much as 25% cocoa butter

30. Tempering Chocolate • Lipid structure • Crystallization • Polymorphism

31. Phase Transitions • The transformation of a thermodynamic system from one phase or state of matter to another at the molecular level • Phase transition of cheese • Phase transition of water • Phase transition of chocolate

32. Cocoa butter Cocoa butter is largely triglycerides There are several stable crystal polymorphs Good chocolate can only be made from the stable crystals

33. Fatty Acids in cocoa butter • Stearic Acid 34% • Oleic Acid 35% • Palmitic Acid 26% • Plus about 5 others

34. Triglycerides take on a tuning fork configuration

35. Polymorphism. Molecular packing can vary by angle, and by stacking

36. As the oil cools the fat molecules slow down Eventually try to “stop” in contact with another molecule (crystal lattice) It takes time to get into optimal position (most dense) Pre-existing nuclei can help form a template

37. Chocolate in the liquid state

38. Chocolate cooling and the formation different nuclei (crystal formation)

39. Continued homogenous nucleation. Random crystal growth

40. Rapid cooling leads to less well ordered structureThis is an example of homogeneous nucleation

41. By raising the temperature, unwanted crystals are melted out

42. Heterogeneous nucleation

43. It takes more time for the beta 5 crystals to nucleate than the lower form crystals

44. Chocolate in Temper

47. Key Facts Desirable forms have a high melting point The higher melting point, the more stable More stable fats are more dense More stable forms are slow to form Like crystals will grow from like Cocoa butter can convert from a less to more stable form

48. Couverture • Determined by composition • Couvertures is at least 32% cocoa butter • This means the cocoa mass has at least 32% cocoa butter • A couverture labeled 60% means 60% cocoa mass and 40% sugar. There is no specificity for cocoa butter • Additionally, vanilla and, maybe lecithin

49. Types of Couverture • White Chocolate: No Cocoa Solids with a miniumum 20% cocoa butter, 14% milk solids,3.5%milk fat, and 55% sugar • Not really chocolate • Milk Chocolate:30% to 50% cocoa mass, 20%milk solids, 40%sugar, sometime additional cocoa butter

50. Types of Couverture • Semisweet Chocolate, AKA Chocolate: cocoa mass of more than 50%, and the balance in sugar • Bittersweet, Extra Dark, etc.: these chocolates will specify the cocoa mass %. The manufactures will not disclose the exact percentage of cocoa butter