Chocolate

Definition• A food in the form of a paste or solid block made from

roasted and ground cacao seeds, typically sweetened and eaten as confectionery.

Etymology• The word chocolate entered in the english language

from spanish • “chocolate comes from “ nahutal ” the language of the

aztecs from the word “chocolatl ” which is derived from “ xocolatl ” , xococ means sour or bitter and atl water or drink ”.

History• In mesoamerican usage of cacao beverages dating

earlier to 1900 B.C .• In classic period ( 460 -480 A.D ) . May were drinking

chocolate , they used cacao seeds to make frothy bitter drink . in 15th century the aztecs drank it cold in contrast to Maya , aztecs stored cacao seeds and used as currency .• Aztecs chocolate was imported to europe . it was still

as beverages but the spanish added sugar to encountered the natural bitterness .• In 1847, the Fry's chocolate factory, located in Union

Street, Bristol, England, moulded the first ever chocolate bar .

Taste of chocolate • The seeds of the cacao tree have an

intense bitter taste and must be fermented to develop the flavor.• Much of the chocolate consumed today is in the form

of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar.

Chocolate manufaturing countries and their brands name

Location ProductsFrey Switzerland #1 in popularity in Switzerland

Hershey's USA(Hershey, PA)

Hershey's, Hershey's Kisses, KitKat, Bliss, Heath Bar, Reese's, Dagoba, Scharffen Berger and many others

Kraft Foods USA(Northfield, IL)

Milka, Suchard, Toblerone, Côte d'Or, Marabou, Cadbury and many others

Mars, Incorporated

USA(McLean, Virginia) M&Ms, Snickers, Dove Chocolate, and others.

Nestlé Switzerland Nestlé, and many others.

Theo Chocolate USA(Seattle, WA) High quality chocolate from world's best cacao beans

Whittaker's New Zealand Various flavors of slab chocolate almond gold,

Cocoa producing countries  S.No.

Country  Amount ProducePercentage of

World Production 

 1  Cote d'lvoire  1.3 million tonnes 37.4%  2  Ghana  720 Thousand Tonnes 20.7%  3  Indonesia  440 Thousand Tonnes 12.7%  4  Cameroon  175 Thousand Tons 5.0%  5  Nigeria  160 Thousand Tonnes 4.6%  6  Brazil  155 Thousand Tonnes 4.5%  7  Ecuador  118 Thousand Tonnes 3.4%  8  Dominican Republic  47 Thousand Tonnes 1.4%  9  Malaysia  30 Thousand Tonnes 0.9%  10  Togo  23 Thousand Tonnes 0.6% 

Chocolate processing Step # 1 :Harvesting Plucking and opening of pods

• Chocolate production starts with harvesting cocaa in a forest.• Cocoa beans grow in pods that sprout off from cocoa

trees. After ripening pods are split and open by hand and the seeds or beans, which are covered with a sweet white pulp

Step #2: Fermenting and drying of cocoa beans• During fermentation the cocoa pulp clinging to the

beans matures and turns into a liquid, which drains away and the true chocolate flavour starts to develop.This process may take five or eight days.When fermentation is complete, the wet mass of beans is dried.

Step # 3: Roasting • To bring out the chocolate flavour and colour, the

beans are roasted.

Step # 4 : Winnowing • A winnowing machine is used to remove the shells

from the beans to leave just the cocoa nibs.

Step # 5 : Grinding• The nibs are then milled to create cocoa liquor (cocoa particles

suspended in cocoa butter).

Step # 6: Liqour pressing • The cocoa liquor is pressed to extract the cocoa butter, leaving a solid

mass called cocoa presscake. • The processing now takes two different directions. The cocoa butter is

used in the manufacture of chocolate.• The cocoa presscake is broken into small pieces to form kibbled

presscake, which is then pulverised to form cocoa powder.

•Step # 7 : Blending cocoa liqour  • Cocoa liquor is used to produce chocolate through the addition of

cocoa butter. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added and mixed.

 Step # 8 : Counching  • The next process, counching, further develops flavour and texture.

Counching is a kneading or smoothing process. 

Counching

Blending cocoa liqour

Step # 9 : Tempering

• During tempering , the crystals of cocoa butter obtain more fluid consistency as the temperature increases.

 Step # 10 : Moulding and Packaging

• The mixture is then put into moulds for and cooled in a cooling chamber.• The chocolate is then packaged for distribution to retail outlets.

Moulding packaging

Tempering

Types of chocolate Milk chocolate :•  Milk chocolate is sweet chocolate that additionally contains milk powder or

condensed milk.• milk chocolate have at least 20% cocoa solids.

white chocolate :• White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. Dark chocolate :• Dark chocolate is produced by adding fat and sugar to the cacao mixture.

dark chocolate to have at least 60% cocoa solids.

Texture of chocolate•Greasy Surfaces : due to Improper tempering. No temper or

insufficient seed to temper.•Grainy Chocolate :  because of The chocolate was not tempered

or improperly tempered.•Chocolate Becomes Grainy Over Time :due to Un

tempered chocolate or Over tempered Chocolate.•Gritty Chocolate : the reason is Water condensed on the

chocolate before it was melted.•Sticky Surface: Condensation or other water source is dissolving

the sugar in the chocolate.• Chocolate too Thin : because of Too much emulsifier.•Chocolate too Thick : due to Too little cocoa butte.

Contents of chocolate and its health concern

1.Calories : One of the 12 squares in the bar, then, contains less than 20 calories2.Anandamide This is an endogenous cannabinoid present in the brain.3.Flavonoids which are said to reduce "bad" cholesterol and increase "good" cholesterol

4.Antioxidants (polyphenols ) which can fight cancer and may protect against heart disease. • Antioxidants, which absorb free radicals .• alkaloids : such as theobromine, which is a

stimulant similar to caffeine. •  phenethylamine :which increases the serotonin level

in the brain.• Tetrahydro-beta-carbolines which are neuroactive

alkaloids.• caffeine.

5.Phytonutrients have been linked to the prevention of both cancer and heart disease6.Tryptophan an essential amino acids7.Magnesium:8. Lecithin : an emulsifier 9. Milk : for milk chocolate 10.Sugar: to sweetened chocolate 11. Vanilla : for flavor 12. Fruits and nuts : for special chocolate

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