Chocolate Food of the Gods

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Chocolate Food of the Gods

• Ms. Hoffman
• Mr. Ross-Ibarra
• September 20, 2004

This presentation was modified from the Hersheys
website www. Hersheys.com
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History of Chocolate

• Chocolate begins with a bean ... a cacao bean. It
  has been mashed and eaten for centuries. The
  history of chocolate spans from 200 B.C. to the
  present, encompassing many nations and peoples of
  our world.
• The scientific name of the cacao tree's fruit is
  "Theobroma Cacao" which means "food of the gods."
  In fact, the cacao bean was worshipped as an idol
  by the Mayan Indians over 2,000 years ago. In
  1519, Hernando Cortez tasted "Cacahuatt," a drink
  enjoyed by Montezuma II, the last Aztec emperor.
  Cortez observed that the Aztecs treated cacao
  beans, used to make the drink, as priceless
  treasures. He subsequently brought the beans back
  to Spain where the chocolate drink was made and
  then heated with added sweeteners. Its formula
  was kept a secret to be enjoyed by nobility.
  Eventually, the secret was revealed and the
  drink's fame spread to other lands.

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History of Chocolate

• By the mid-1600s, the chocolate drink had gained
  widespread popularity in France. One enterprising
  Frenchman opened the first hot chocolate shop in
  London. By the 1700s, chocolate houses were as
  prominent as coffee houses in England.
• The New World's first chocolate factory opened in
  1765 in the Massachusetts Bay Colony. Sixty years
  later, Conrad Van Houten, a Dutch chemist,
  invented a cocoa press that enabled confectioners
  to make chocolate candy by mixing cocoa butter
  with finely ground sugar.
• In 1876, Daniel Peter, a Swiss candymaker,
  developed milk chocolate by adding condensed milk
  to chocolate liquor - the nonalcoholic by-product
  of the cocoa bean's inner meat. The Swiss also
  gave the chocolate a smoother texture through a
  process called "conching." The name was derived
  from a Greek term meaning "sea shell" and refered
  to the shape of old mixing vats where particles
  in the chocolate mixture were reduced to a fine
  texture.

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Milton Hershey
Milton Hershey established the Hershey Chocolate
Company in 1894, manufacturing and selling
Hershey's cocoa, Hershey's baking chocolate and
Hershey's sweet chocolate (known today as dark or
semi-sweet chocolate). Hershey was called the
"Henry Ford" of chocolate because he mass
produced a quality chocolate bar at a price
everyone could afford.
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Milton Hershey

• The food products that bear Milton S. Hershey's
  name represent an ongoing dedication to quality
  and value -- a commitment established by Hershey
  Foods' unique founder.
• In the early 1900s, Milton Hershey made one of
  the great American fortunes through dogged
  persistence and the courage to pursue a dream.
  Though he was modest and unassuming in
  appearance, Mr. Hershey was a shrewd and
  determined businessman. He had a genius for
  timing and an instinctive ability to choose loyal
  and able people to help him.
• The early years of Milton Hershey instilled in
  him the value of hard work. He was born on
  September 13, 1857, in a farmhouse near the
  Central Pennsylvania village of Derry Church. He
  was a descendant of people who had come to
  Pennsylvania from Switzerland and Germany in the
  1700s. Raised as a Mennonite, he attended school
  only through the fourth grade before his father,
  Henry Hershey, put him to work as a printer's
  apprentice in Gap, PA.

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Knowledge and Foresight

• Mr. Hershey became fascinated with German
  chocolate-making machinery on exhibit at the
  Chicago International Exposition in 1893. He
  bought the equipment for his Lancaster plant and
  soon began producing his own chocolate coatings
  for caramels.
• In early 1894, the Hershey Chocolate Company was
  born as a subsidiary of his Lancaster caramel
  business. In addition to chocolate coatings, Mr.
  Hershey made breakfast cocoa, sweet chocolate and
  baking chocolate.
• In 1900, Mr. Hershey sold the Lancaster Caramel
  Company for 1 million. However, he retained the
  chocolate manufacturing equipment and the rights
  to manufacture chocolate, believing a large
  market existed for affordable confections that
  could be mass produced. He proceeded to prove his
  case.

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Knowledge and Foresight

• He returned to his birthplace, Derry Church, and
  located his chocolate manufacturing operation in
  the heart of Pennsylvania's dairy country, where
  he could obtain the large supplies of fresh milk
  needed to make fine milk chocolate. In 1903, with
  the money he received for his caramel business,
  he began to build what is now the world's largest
  chocolate manufacturing plant. It opened in 1905,
  and Mr. Hershey's great contribution to the
  American food industry had begun -- the mass
  production of milk chocolate. Milton Hershey's
  employees were manufacturing and selling products
  which would become American traditions.
• The chocolate business continued to thrive under
  Mr. Hershey's guidance, as did the community he
  established around it. A bank, department store,
  school, park, churches, golf courses, zoo, and
  even a trolley system (to bring in workers from
  nearby towns) were all built in rapid succession.
  Although the town was well established by its
  10th anniversary in 1913, Mr. Hershey started a
  second building boom in the 1930s. During the
  Depression, he kept men at work constructing a
  grand hotel, a community building, a sports
  arena, and a new office building for the
  chocolate factory.

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Hershey's Virtual Tour

• Welcome to Hershey, Pennsylvania, home of the
  world's largest chocolate factory. This is where
  Hershey makes its famous chocolate, but it really
  starts in the tropics.

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Born in the Jungle

• All around the world, from Brazil to Indonesia to
  the Ivory Coast and Ghana, deep in the tropical
  jungle there grows a very special treethe cacao
  tree.
• Cacao trees grow melon-like fruit, which is
  harvested by hand. Inside each pod are about
  20-40 seeds, or cocoa beans. It's these beans
  that give chocolate its special flavor.
• After the beans are removed from the pods, they
  are placed in large heaps or piles. This is
  called fermentation, and takes about a week.
  During this time, the shells harden, the beans
  darken, and the rich cocoa flavor develops. After
  drying, the beans are ready for transport to the
  chocolate factory.

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Cacao
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Liquid Chocolate

• Railroad cars carry the cocoa beans from the
  docks to the chocolate factory where they are
  cleaned and stored.
• Cocoa beans from different countries each have a
  distinct flavor. After arriving at the factory,
  the beans are stored by country of origin until
  they are blended to give them that special
  Hershey taste.
• Cocoa beans are roasted in large, revolving
  roasters at very high temperatures.
• A special hulling machine then takes the dry,
  roasted cocoa beans and separates the shell from
  the inside of the bean - called the "nib." This
  is the part of the bean actually used to make
  chocolate.
• The nibs now are ready for milling. Milling is a
  grinding process which turns the nibs into a
  liquid called chocolate liquor - a smooth, dark
  stream of pure chocolate flavor which, by the
  way, contains no alcohol. Now it is ready for the
  rest of the ingredients!

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Mixing it Up

• The main ingredients in chocolate are the
  chocolate liquor, cocoa butter, sugar and milk.
• Hershey uses fresh, whole milk to make its milk
  chocolate. It's been that way since Milton
  Hershey developed the recipe in 1900. Tanker
  trucks bring the fresh milk to the factory every
  day where it is tested, pasteurized, and then
  mixed with sugar. The whole milk-sugar mixture is
  slowly dried until it turns into a thick,
  taffy-like material.
• At the heart of the chocolate factory is the
  central blending operation where the chocolate
  liquor is combined with the milk and sugar. This
  new mixture is dried into a coarse, brown powder
  called chocolate crumb.

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Perfecting the Product

• The chocolate crumb powder is used to make milk
  chocolate. Hershey adds cocoa butter to the crumb
  which brings out the rich taste and creamy
  texture of the chocolate. The crumb travels
  through special steel rollers which grind and
  refine the mixture, making it smoother.
• The crumb becomes a thick liquid called chocolate
  paste. The paste is poured into huge vats called
  conches. Once inside the conche, large granite
  rollers smooth out the gritty particles from the
  crumb. This process can take anywhere from 24 to
  72 hours to complete.
• Now the chocolate paste has the smooth, familiar
  look of milk chocolate and it's ready to be made
  into our favorite Hershey's products. The paste
  is tempered, or cooled in a controlled manner to
  the right texture and consistency. Other
  ingredients, like almonds or peanuts, can be
  mixed into the paste during tempering or added
  directly to the moulds.

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Perfecting the Product
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Chocolate Bars and Hershey's Kisses

• Most chocolate bars are made by pouring the
  liquid chocolate paste into moulds. The moulding
  machines can fill more than 1,000 moulds per
  minute with delicious Hershey's chocolate. The
  filled moulds then take a bumpy, vibrating ride
  to remove air bubbles and allow the chocolate to
  settle evenly. Finally, they wind their way
  through a long cooling tunnel where the liquid
  chocolate is gently chilled into a solid candy
  bar.
• Now it's ready to wrap fresh, delicious,
  Hershey's chocolate.
• While a lot of Hershey's chocolate products are
  poured into moulds, Hershey's Kisses are made a
  little differently. Special machines drop a
  precise amount of chocolate onto a moving steel
  belt and then quickly cool it to form the famous
  Hershey's Kiss shape. Hershey makes more than 80
  million Kiss-shaped products every day at its
  chocolate factories in Hershey and California.

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Fresh From the Factory

• As America's leading chocolate manufacturer,
  Hershey produces more than a billion pounds of
  chocolate products each year.
• A sophisticated, computerized distribution system
  makes sure that fresh products arrive at retail
  outlets across the country.
• Although the name Hershey means "chocolate" to
  most people, Hershey produces a lot of other
  famous products like Reese's peanut butter cups,
  York peppermint patties, Mounds and Almond Joy,
  Twizzlers, Payday, and Jolly Rancher. They are
  all part of the growing family of chocolate and
  candy products produced and distributed by
  Hershey.
• Thanks for visiting the world's largest chocolate
  factory. Come visit us if you can here in
  Chocolate Town USA. So long!

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• Profile of Hershey Foods Corporation Hershey
  Foods Corporation is the leading North American
  manufacturer of quality chocolate and
  non-chocolate confectionery and chocolate-related
  grocery products, and has a variety of
  international operations.Principal brands
  include Almond Joy and Mounds candy bars,
  Cadbury Creme Eggs candy, Hershey's Cookies 'n'
  Creme candy bar, Hershey's milk chocolate and
  milk chocolate with almonds bars, Hershey's
  Nuggets chocolates, Hershey's Kisses and
  Hershey's Hugs chocolates, Jolly Rancher candy,
  Kit Kat wafer bar, Milk Duds candy, PayDay peanut
  caramel bar, Reese's crunchy cookie cups, Reese's
  NutRageous candy bar, Reese's peanut butter cups,
  Sweet Escapes candy bars, TasteTations candy,
  Twizzlers candy, Whoppers malted milk balls, and
  York peppermint patties. Grocery products include
  Hershey's baking chocolate, Hershey's chocolate
  drink, Hershey's chocolate milk mix, Hershey's
  Chocolate Shoppe ice cream toppings, Hershey's
  cocoa, Hershey's syrup, Hershey's Hot Cocoa
  Collection hot cocoa mix, Reese's peanut butter,
  and Hershey's, Reese's and Heath baking pieces.
• Internationally, the company exports Hershey's
  branded confectionery and grocery products to
  over 90 countries worldwide.
• Operations of Hershey Foods Corporation are
  concentrated in two divisions
• Hershey Chocolate North America is the nation's
  leading domestic producer of chocolate and
  non-chocolate confectionery products, as well as
  chocolate-related grocery products.
• Hershey International oversees the corporation's
  international interests and exports to over 90
  countries worldwide

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Myths and Truths about Candy

• MYTHCandy contributes to a large percentage of
  the fat and sugar in the American diet.
• TRUTHIn fact, less than two percent of the fat
  and ten percent of the sugar in our diets are
  supplied by candy. Most of the fat actually comes
  from the high-fat animal products we eat. The
  main sources of sugar in America's diets are
  sugary beverages, baked goods and frozen
  desserts._
• MYTHFoods high in saturated fats raise
  cholesterol levels.
• TRUTHContrary to popular belief, not all types
  of saturated fats raise blood cholesterol levels.
  Stearic acid, the primary saturated fatty acid
  found in chocolate, has been shown to have a
  neutral effect on blood cholesterol levels.

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Myths and Truths about Candy

• MYTHAn ounce of milk chocolate contains about as
  much caffeine as a cup of coffee.
• TRUTHActually, a one-ounce piece of milk
  chocolate contains about the same amount of
  caffeine as a cup of decaffeinated coffee. There
  is an average of 6 mg. of caffeine in both an
  ounce of milk chocolate and a cup of decaf, while
  a cup of regular coffee contains between 150 and
  655 mg. of caffeine._
• MYTHThe sugar in candy causes hyperactivity in
  children.
• TRUTHSugar does not cause hyperactivity in
  children, despite wide-spread belief to the
  contrary. Recent studies conducted at Vanderbilt
  University and the University of Iowa College of
  Medicine found no evidence that sugar has an
  adverse effect on children's behavior._
• MYTHCandies like jelly beans, gum drops or hard
  candies are high in calories.
• TRUTHNot at all. One butterscotch disc has only
  20 calories. Eight gum drops or eight jelly beans
  (the equivalent of one ounce) contain 115
  calories. Even better, most of these candies are
  fat- and cholesterol-free, making them a
  healthier treat than many people realize.

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Myths and Truths about Candy

• MYTHChocolate is addictive.
• TRUTHAlthough it's true that many people love
  the taste of chocolate, it is not an addictive
  food. An addiction is a serious medical condition
  with specific physical and psychological
  symptoms. However, the desire for sweet tasting
  food is a strong biological drive, and it can be
  satisfied by eating any naturally sweet food or
  product made with sugar._
• MYTHCandy is responsible for most tooth decay.
• TRUTHNot so. Any food containing fermentable
  carbohydrates, such as starches or sugars, can
  contribute to tooth decay. It all depends on how
  often we eat and drink these foods and how long
  they remain in our mouths. Good dental hygiene
  and regular fluoride treatments are the best ways
  to prevent cavities.

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Theobromine

• Theobromine is a methylxanthine, in the same
  class of compounds as caffeine and theophylline.
  Theobromine and the other methylxanthines occur
  naturally in many plants found throughout the
  world. Examples include cocoa, tea and coffee
  plants. Theobromine is the predominant
  methylxanthine found in cocoa beans. Theophylline
  is the predominant methylxanthine in tea.
  Caffeine is the predominant methylxanthine in
  coffee.
• Hershey does not add theobromine to its chocolate
  products. Rather, theobromine occurs naturally in
  cocoa beans and is present in all chocolate
  products. The amount of theobromine in the
  finished product depends on the type of chocolate
  used and the serving size. Milk chocolate
  contains less theobromine than semi-sweet or dark
  chocolate. Theobromine has a mild diuretic action
  (increases urine production) similar to caffeine,
  but does not stimulate the central nervous system
  like caffeine.
• Currently there are no theobromine-free chocolate
  products available to consumers.

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Effect on domestic animals

• In domestic animals, especially dogs, chocolate
  may harm the heart, kidneys and central nervous
  system. This is because dogs metabolize
  theobromine, a naturally occurring substance in
  chocolate, very slowly. The effect of theobromine
  on dogs and some other pets is serious. It
  carries the same risk as does a dog's consumption
  of other common household items such as coffee,
  tea, cola beverages and certain houseplants.

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Standards of Identity

• In the United States, the Food and Drug
  Administration (FDA) has established Standards of
  Identity for all chocolate and cocoa products.
  These standards designate the percentage of key
  ingredients that must be present.
• Following are the definitions for some well-known
  chocolate and cocoa products

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Standards of Identity

• Milk ChocolateA combination of chocolate liquor,
  cocoa butter, sugar and milk or cream. Milk
  chocolate must contain at least 10 chocolate
  liquor and at least 12 total milk ingredients.
• Sweet ChocolateA combination of chocolate
  liquor, cocoa butter and sugar, but contains at
  least 15 chocolate liquor.
• Semisweet Or Bittersweet ChocolateA combination
  of chocolate liquor, cocoa butter and sugar, but
  contains at least 35 chocolate liquor. Sweet
  chocolate and semisweet chocolate are often
  called dark chocolate.
• Chocolate, Unsweetened Chocolate, Or Baking
  ChocolateChocolate or chocolate liquor is
  produced by grinding cocoa beans smooth, liquid
  state. This chocolate can be sold as unsweetened
  chocolate or baking chocolate or used to make
  other chocolate types such as milk chocolate,
  sweet chocolate, or semisweet chocolate.
• White ChocolateMade from the same ingredients as
  milk chocolate (cocoa butter, milk, sugar) but
  without the nonfat cocoa solids. In 2002, FDA
  established a standard of identity for white
  chocolate. White chocolate must contain at least
  20 cocoa butter and 14 total milk ingredients.
• CocoaCocoa is the product prepared by removing
  part of the fat (cocoa butter) from the cocoa
  beans and grinding the remaining material.
•