Chocolate

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 Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and
ground. It is made in the form of a liquid, paste, or in a block, or used as a flavouring ingredient in other foods.

Chocolate has become one of the most popular food types and flavours in the world, and a vast number of
foodstuffs involving chocolate have been created, particular desserts including cakes, pudding, mousse,
chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened
chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks.

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 Manufacture & Processing of chocolate
01. Growing Cocoa Beans
Chocolate begins with cocoa beans, the fruit of the cacao tree (also called a cocoa tree). Scientists know that the cacao tree
originated somewhere in South or Central America. Some say the first trees grew in the Amazon basin of Brazil, while others place
its origin in the Orinoco Valley of Venezuela. Wherever its first home, we know the cacao tree is strictly a tropical plant thriving only in
hot, rainy climates. Cocoa can only be cultivated within 20 degrees north or south of the equator.

Fermenting and Drying

There are two main species of cocoa: Criollo and Forastero. Criollo is sometimes called the prince of cacaos because it is a very high-
quality grade of cocoa with exceptional flavour and aroma. Less than 15 percent of the world’s cocoa is Criollo, grown mainly in
Central America and the Caribbean. Forastero is a much more plentiful variety of high-quality cocoa, representing most of the cocoa
grown in the world. Grown mainly in Brazil and Africa, it is hardier, more productive (higher yielding) and easier to cultivate than Criollo
and is used in just about every blend of chocolate that is made. A third type of cocoa also deserves mention. Trinitario, a hybrid or
cross between strains of the other two types, originated in Trinidad nearly 300 years ago. It possesses a good, aromatic flavour and
the trees are particularly suitable for cultivation.

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 Manufacture & Processing of chocolate
02.The Cocoa Bean harvest
Cocoa pods are harvested by hand, one by one. Each pod is carefully cut from the tree with a machete or sharp knife.
Pods that grow on the tallest branches are harvested with knives attached to long poles. After Picking The pods cut from
the trees are collected in piles in an open area not far from the cacao trees. Here the woody pods are opened with one or
two lengthwise taps from a well-wielded machete.

Fermenting and Drying

Fermenting is a simple “yeasting” process in which the sugars contained in the beans are converted to acid, primarily lactic and acetic
acids. The fermentation process takes from two-to-eight days, depending upon the cacao variety (Criollo beans ferment more quickly
than Forestero). The beans are placed in large shallow wooden boxes or, on smaller farms, are left in piles and covered with banana
leaves. The drying process takes several days. Farmers or workers turn the beans frequently and use this opportunity to pick through
them, removing foreign matter and flat, broken or germinated beans. During drying, beans lose nearly all their moisture and more than
half their weight. When the beans are dried, they are ready to be shipped to chocolate factories around the world.

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 Manufacture & Processing of chocolate
03. From Bean To Chocolate
The manufacturing process requires much time and painstaking care. Making an individual-size chocolate bar, for W instance,
takes at least two-to-four days. The pressed cocoa cake that remains after the cocoa butter is removed can be cooled, pulverized
and sifted into cocoa powder. The powder is packaged for sale in grocery stores and in large quantities for commercial use as a
flavor ingredient by dairies, bakeries and confectionery manufacturers.

Making Eating Chocolate

While cocoa butter is removed to make cocoa powder, it must be added to make chocolate. This holds true of all eating
chocolate, whether it is dark, bittersweet or milk chocolate. Besides enhancing flavor, the added cocoa butter makes the
chocolate more fluid. One example of eating chocolate is sweet chocolate, a combination of unsweetened chocolate, sugar,
cocoa butter and perhaps a little vanilla. Whatever ingredients are used, the mixture then travels through a series of heavy rollers
set one atop the other. These rollers press against the ingredients until the mixture is refined to a smooth paste ready for
“conching.” Conching is a flavor development process which puts the chocolate through a “kneading” action. It takes its name
from the conch shell-like shape of the containers originally used for this process.

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 Unsweetened Chocolate
01
Pure chocolate without added sugar.

Also known as : bitter chocolate, baking chocolate, chocolate

liquor, and pure chocolate.

Uses : Used almost exclusively for baking.

Bittersweet Chocolate
02
Legally, at least 35 percent pure chocolate with some
small amount of sugar added.Also known as: dark
chocolate, when it is a European brand.

Characteristics : Usually darker and less sweet than

semisweet. No legal specifications for

Types Of
the term so not always darker and less
sweet. Semisweet and bittersweet can
be used in baking interchangeably,
depending on personal preferences.
Specific sweetness and color intensity

Chocolate Uses
varies by manufacturer’s recipes and
cacao bean sources.

: Baking and eating.

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 Semisweet Chocolate
03
Legally, at least 35 percent pure chocolate with added cocoa
butter and sugar.

Characteristics: The most versatile chocolate. Available in many

forms (block, discs, squares, chips).

Uses : Baking and eating.

Milk Chocolate
04
Legally, milk chocolate is at least 10 percent pure
chocolate with added cocoa butter and sugar.

Characteristics : Most milk chocolates contain less pure

chocolate than semisweet or bittersweet
chocolates. Milder flavor than darker
chocolates.

Types Of 05 Sweet Baking Chocolate

Chocolate Legally, sweet chocolate is at least 15 percent pure

chocolate with added cocoa butter and sugar.

Taste : Sweeter than semisweet chocolate.

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 Unsweetened Cocoa Powder
06
Unsweetened cocoa powder is pure chocolate with most of
the cocoa butter removed.Characteristics: Cocoa powders
labeled “Dutch-

process” or “European-style” have been treated to

neutralize the naturally occurring acids, giving them a
mellower flavor and redder color.

White Chocolate
07
White chocolate is made by combining cocoa butter
with sugar, milk solids, and flavoring, usually
vanilla.Commonly called a chocolate, it’snot a true
one — legally.

Types Of 08
Premelted Chocolate

Chocolate
Premelted chocolate is a semiliquid, unsweetened
product made of cocoa powder and vegetable oil.

Uses : Exclusively used for baking.

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 Candy Coating
09
Also known as: Compound chocolate coating, chocolate
summer coating, confectioners’ coating chocolate, and
chocolate-flavored coating. A chocolate-like product with
most of the cocoa butter removed and replaced with
vegetable fat. It is easier to work with than chocolate for

dipping and molding since there is no need to take special

steps with it to get a shine to it and it melts at a higher
temperature.

Comes in assorted colors and flavors. Can be found in craft

stores’ baking sections.

Mexican Chocolate
10
Types Of Mexican sweet chocolate has cinnamon and sugar
added to the pure chocolate. Sometimes ground
almonds may also be added. It can be found in
Mexican grocery stores, on the Web, and in

Chocolate
specialty food stores.

Ibarra brand is one of the most popular brands in

Mexico (and its packaging is gorgeous).

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 Tempering
of chocolate
Crystal Melting Temperature Notes

o 17°C (63°F) Soft, o 28°C (82°F) Firm, good

crumbly, melts too easily. snap, melts too easily.

o 21°C (70°F) Soft, o 34°C (94°F) Glossy, firm,

crumbly, melts too easily. best snap, melts near body
temperature (37°C).
o 26°C (78°F) Firm, poor
snap, melts too easily. o 36°C (97°F) Hard, takes
weeks to form.

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 Thank You
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