CHOCOLATE

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CHOCOLATE

• Triantou Adamantia-Dimitra

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Chocolate

• The subject of this presentation is the
  production of chocolate.

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Origin of chocolate

• All the chocolate we eat comes from one rather
  special plant - the cocoa tree
• tropical regions of Africa, Asia, South America
  and Central America

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Cocoa Beans

• Cocoa beans have a complex chemical composition.
• They contain proteins, carbohydrates, organic
  acids as well as tannic, colouring, mineral and
  aromatic substances. These latter determine the
  specific chocolate aroma of cocoa and products
  made from it. 
• Cocoa also contains the alkaloids theobromine and
  caffeine.

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Types of cocoa

• Criollo very high quality with exceptional
  flavour and aroma and almost no bitterness. Less
  than 15 percent of the world's cocoa is criollo,
  grown mainly in Central America and the
  Caribbean.
• Forastero It is used in just about every blend
  of chocolate that is made. It accounts for 85of
  the world's production.
• Trinitario It is a cross between the other two
  types. The trinitario is the result of a
  hybridization between the other two families and
  is named for the island of Trinidad.

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Procedure

• Cleaning gets rid of foreign bodies like unwanted
  twigs, stones etc
• Kibbling/Shelling/Winnowing A mill is used to
  crack open the bean and remove the shell from the
  nib.
• Roasting The beans then go for roasting. 
  Roasting time and temperature are important to
  the end product.

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Procedure

• Grinding of the resulting cocoa nib produces
  cocoa mass or liquor (thick non-alcholic liquid).
  
• Cocoa Mass or Liquor is then used to make
  chocolate or it is pressed to make cocoa cake or
  cocoa butter
• Conching (the paddles used to look like shells
  and conch is the Spanish word for shell) is
  essential at this stage for smoothness.
• Tempering is necessary for the cocoa butter
  to obtain the most stable consistency

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Procedure

• Moulding the chocolate is poured into heated
  moulds. At this stage, various additives (for
  example, nuts) are put into the chocolate.
• Packaging and labelling

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Storage

• Chocolate should be transported and stored
  at 183 C, with a relative humidity of less than
  75.
• If these conditions are not observed, the
  chocolate can bloom and lose its marketable
  appearance.
• The shelf life of chocolate is 12 months

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Uses

• Ingredients Caffeine and theobromine.
• Caffeine has a stimulatory effect on the central
  nervous and cardiovascular systems.
• Theobromine is used in the treatment of coronary
  heart disease and headaches, and it has also
  proved effective in the treatment of coughing
  particularly in the early stages.
• Thus cocoa and chocolate have not only
  an invigorating effect, but also medicinal uses.
• Cocoa beans are used for chocolate manufacturers
  and for the pharmaceutical, cosmetics and perfume
  industries