8/12/2019 Chemistry of Chocolates

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CHOCOLATES

What is Chocolate?

• a raw or processed food produced

from the seed of the

tropical Theobroma cacao tree.

• a range of products derived

from cocoa (cacao) mixed with

fat (i.e. cocoa butter and/or plant

oils) and finely powdered sugar to

produce a solid confection.

•  A product composed of cocoa

solids, cocoa butter, and somesugar.

How are chocolates made?

• Due to the intense bitterness of

the cocoa beans, it undergoes

a fermentation process to

develop its flavor.

• After which, the beans are

dried;

•  then cleaned;

•  then roasted;

• And the shell is removed  to

produce cacao nibs.

• Such cacao nibs would be

grounded and turned into cacao

mass (which would be a rough

pure chocolate in form).

• Such pure chocolate would be

li!uefied and turn into chocolate

li!uor.

• "he chocolate li!uor would then

be used in different proportions

and concentrations together

 with other chocolate ingredients

to form different t#pes of

chocolates.

Chemistry of Chocolates

Keywords:

• $ocoa % the dried and full#

fermented fatt# seed of

"heobroma cacao, from which

cocoa solids and cocoa butter

are e&tracted.

• $ocoa butter % is the fat

component of cocoa.

• $ocoa powder % is the nonfat

part of the cocoa bean which is

grounded into powder.

• $ocoa 'i!uor % the ground of

li!uid state of the cacao bean.

• Stimulants

are psychoactive

drugs which induce temporaryimprovements in either mental or

physical function or both.

Did you know...

that chocolate contains more than

chemicals? Such chemicals contribute

to the *good feeling+ one feels after

eating chocolates. Here are some ofthose chemicals

• Caffeine a bitter,

white crystalline xanthine alkaloid t

hat acts as a stimulant  drug and a

reversible acetylcholinesterase

inhibitor. It is the chemical found in

chocolates which makes people

who eat it feel awake.

• Theobromine - a weak stimulant,

is also present, in slightly higher

amounts. heobromine is a mood

lifter.  he combination of

theobromine and caffeine provides

the lift that chocolate eaters

experience when eating

chocolates.

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• Phenetylamine - 

a natural monoamine alkaloid,

a trace amine, and also the name

of a class of chemicals with many

members well known for

psychoactive

drug and stimulant effects.

• THC (Tetrahydrocannabinol) –

found in a neurotransmitter

chemical called anandamide which

is present in chocolates. It is an

active ingredient of mari!uana

which contributes to a "high#

feeling.

• Trytophan $ helps the brain

produce serotonin "a happiness

chemical#

Temperature and Melting Point

•  At room temperature, a chocolate

remains solid in form.

• %hocolates& melting point is '

degrees lower than the body&smelting point which is *.+

degrees farenheit.

Viscosity (measure of fluid’s thicness)

•  As one eats chocolate, it starts to

flow over the tongue and gives the

viscous feeling of the chocolate

which is sometimes pertained to as

the "outh$feel.# -uch would

spread to different taste buds

which would give the taste of the

Heat

• Ma!or factor in maing

chocolates

Solidification (li!uid to solid)

• "he process in which a

chocolate mi&ture (cocoa

butter, sugar, cocoa solids)

undergoes.

• "he process wherein the cocoa

butter is solidif#ing and the fat

molecules present in it form

acr#stalline structure

• A chocolate which undergoes a

fast solidification process forms

a dull, soft % unwanted t#pe of

chocolate due to the improper

orientation of the cr#stalsformed.

"hen how to ma-e consistent and

smoothte&tured chocolates?

Tem!erin"

the process of carefull# controlling

the temperature and rate at which

the li!uid chocolate cools so that it

forms a tight cr#stalline structure

 which would give a nice

consistenc# and smoothness to the

chocolate.

Concentration

• Defines the t#pe of

chocolate depending of the

concentration of cocoa

solids, cocoa butter, and

cocoa li!uor present in the

mi&ture.

eferences

• http//www.nbclearn.com/po

rtal/site/learn/chemistr#

now/chemistr#ofchocolate

• http//en.wi-ipedia.org

• http//www.e&ploratorium.edu/e&ploring/e&ploring0choco

late/

• http//chemistr#.about.com/ 

od/factsstructures/a/theobro

minechemistr#.htm

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• http//www.chemistr#dail#.c

om/chemistr#/$hocolate

• http//science.howstuffwor-s

.com/environmental/life/insidethe

mind/emotions/chocolate

high1.htm

2repared b# 3roup 4 $hemistr# of$hocolates

• 5ueenie Domasig

• 6arianne 'icud

• 6iguel 7araan

• Aila 6endo8a