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Produits gastronomiques Gastronomic products Le chocolat Chocolate Produced at:

Produits gastronomiques Gastronomic products Le chocolat Chocolate Produced at: Lycée Professionnel Les Franchises; Rue Eugène Gallion; F-52200 Langres For: LEONARDO PILOTPROJECT (supported by the European Union) “Introduction to Bilingual Teaching at Vocational Colleges“

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Produits gastronomiques Gastronomic products Le chocolat Chocolate Produced at:

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  1. Produits gastronomiques Gastronomic products Le chocolat Chocolate Produced at: Lycée Professionnel Les Franchises; Rue Eugène Gallion; F-52200 Langres For: LEONARDO PILOTPROJECT (supported by the European Union) “Introduction to Bilingual Teaching at Vocational Colleges“ Autors: A.Desgranges- F. Goldite

  2. LE CHOCOLATCHOCOLATE

  3. THE STORY OF COCOA • In Central America cocoa beans were used by the Mayas as a means of exchange.. • In the Aztec period the beans were crushed and mixed with water in order to obtain a beverage which was not sweetened but seasoned with pepper. • Conquistador Cortès tasted cocoa beans in the Aztec country and brought some back to Spain - so the members of the nobility started to drink cocoa but they chose to sweeten it. • Cocoa became a popular drink all over Europe. However it was served to the rich only as it was a very expensive product. • Until the 1850s, chocolate was only served as a beverage. Later, it was discovered that the addition of cocoa powder to sugar and cocoa butter changes chocolate properties turning it into a hard product. • Since 1900 Switzerland has become the homeland of chocolate in everybody’s mind.

  4. HOW CHOCOLATE IS MADE Cocoa beans washingsorting crushing Roasting grinding Cocoa paste  Pressing Sieving  COCOA BUTTER Crushing the inner nibs Mixing Crushing – refining conching Regulating temperature Moulding COCOA POWDER HARD CHOCOLATE

  5. HOW CHOCOLATE IS MADE • The basic product is the cocoa bean : the bean is first roasted and then crushed • The cocoa butter is extracted from the beans and serves to smoothen the paste obtained. • The paste is pressed and cocoa butter collected. The remaining product is used to make cocoa powder. • Black chocolate is obtained by adding cocoa butter and sugar to the paste • milk chocolate is obtained by mixing the paste with sugar and milk. It is then crushed et conched – • White chocolate is obtained by adding milk and sugar to the cocoa butter

  6. Cooking with chocolate chocolate drinks - they can be hot or cold The starters - chocolate soup prepared with cocoa powder is served in Guatemala Main courses - Sweet and sour hare served with a bitter chocolate sauce Desserts Black Forest cream cake , chocolate mousse

  7. Guess the name of this cake Method ? • Préparation: 50 mincooking : 30 minserves 8 persons:ingredients for the chocolate sponge cake • 6 large eggs- 250 g sugar- 80 g flour- 80 g starch- 1 bag of baking powder • - 60 g black chocolateFor the whipped cream:- 3 small cartons of fresh cream- sugar • For decoration: • 1 tin of preserved cherries- Rum or Kirsch- Black and white chocolates

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