CHOCOLATE Understanding the Basics
Objectives
The origins and influences of chocolate
The chocolate manufacturing process
Chocolate-related terminology
The primary chemical components of chocolate
Chocolate in Popular Culture
http://www.uni-bielefeld.de/lili/personen/vraithel/teaching/MIP/Chocolate.ppt
Chocolate in Popular Culture
http://www.uni-bielefeld.de/lili/personen/vraithel/teaching/MIP/Chocolate.ppt
Chocolate in Candies
Nestle Lindt Godiva Hershey Russell Stover Mars
Ghiradelli Guittard Joseph Schmidt Scharffen Berger
The Cacao Tree
Kah-KOW
Evergreen that grows in tropical and sub-tropical climates
There are 3 types of cacao:
Criollo: highest quality, low yielding, prone to disease Forestaro: Usually bulk quality, high yielding, resistant to disease Trinitario: A hybrid of the other two varieties, possessing some qualities of each parent
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007 “All About Chocolate”, Howard-Peters.com, 6 Oct. 2009, http://www.howard-peters.com/chocolate.ppt
The Fruit of the Cacao Tree
The Actual Bean Pulp: Gelatinous and sugary Seeds are extracted from the pulp Seeds are fermented for about 5 days
“All About Chocolate”, Howard-Peters.com, 6 Oct. 2009, http://www.howard-peters.com/chocolate.ppt
Types of Chocolate
There are 3 types of cacao: Criollo:
Venezulan highest quality, low yielding, prone to disease
Forestaro:
African Usually bulk quality, high yielding, resistant to disease
Trinitario:
Antilles A hybrid of the other two varieties, possessing some qualities of each parent
Cacao
Fermentation: Takes place immediately after harvest on the plantation. Produces flavor precursors that are necessary for the development of chocolate flavor
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007 Image, http://www.scharffenberger.com/chocolatemakersjournal.asp
Cacao
Drying: Takes place immediately after fermentation. Stops the fermentation at the proper time, makes the beans stable for storage and shipping so that they do not mold. Drying in the sun is the preferred method when possible
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007 Image, http://www.scharffenberger.com/chocolatemakersjournal.asp
Chocolate Manufacturing: Ingredients Chocolate liquor:
The name used for ground cocoa beans without anything else added Also a legal name for unsweetened chocolate. Chocolate liquor is 100% cacao
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007 Cocoa liquor images, http://cacaolab.files.wordpress.com/2007/05/dsc02444.jpg
Chocolate Manufacturing: Ingredients Cocoa butter: The naturally occurring fat in cocoa beans. Extra cocoa butter is added to chocolate to improve its viscosity. Cocoa butter’s qualities include:
A narrow melting range just below normal body temperature. It remains firm until very close to body temperature, then melts quickly in the mouth A brittle consistency at room temperature Contracts when it sets, making it useful for molding
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007
Chocolate Manufacturing: Ingredients
Difficulties with cocoa butter:
It is very expensive It is difficult to work with; it requires tempering
Cocoa butter does not contribute chocolate flavor
Cocoa butter from inferior beans is not much different from cocoa butter taken from goodquality beans. Therefore cocoa butter is usually pressed from less expensive beans
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007
Chocolate Manufacturing: Ingredients Sugar


The sugar in chocolate is almost always sucrose, and it is not dissolved, but is ground to a very small particle size to result in a smooth mouthfeel
Chocolate Manufacturing: Ingredients Milk solids
Required in milk and white chocolate; permissible in American dark chocolate up to 12% of the total chocolate
Butterfat
Present in the milk solids in milk and white chocolate Permissible in American dark chocolate; primarily as a bloom inhibitor Inhibits the crystallization of the cocoa butter, so milk and white chocolates must be handled at a lower temperature than dark chocolate
Chocolate Manufacturing: Ingredients Flavoring
Vanilla or vanillin are the most commonly used flavorings in chocolate Any natural or artificial flavor may be used as long as it is declared on the label, and it does not mimic the flavor of chocolate
Lecithin
Extracted from soybeans. Added to chocolate in very small quantities to improve the viscosity
Chocolate Manufacturing: Process Cleaning
Impurities such as sticks and stones must be removed from the beans
Blending
Most of the chocolate made is from a blend of beans. Single-origin chocolate is a fairly recent phenomenon, and is largely for marketing purposes
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007
Chocolate Manufacturing: Process
Roasting
Roasting fermented cocoa beans creates chocolate flavor and aroma Unfermented cocoa beans will not create chocolate flavor even when roasted Roasting may be performed on whole beans, nibs, or liquor Different degrees of roasting will result in different flavor profiles
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007 Image, http://www.fieldmuseum.org/chocolate/making_manuf2.html
Chocolate Manufacturing: Process Micronizing
Breaking up the beans; results in cocoa nibs and shells
Winnowing
The process of separating the shells from the nibs
Grinding or Milling
Crushing the nib to make chocolate liquor
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007 Images, http://www.fieldmuseum.org/chocolate/making_manuf2.html & http://www.fieldmuseum.org/chocolate/making_manuf3.html
Chocolate Manufacturing: Process Chocolate liquor is used in two distinctively different processes
1.
2.
Pressing to separate the cocoa butter from cocoa powder Mixing into batches of chocolate
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007
Chocolate Manufacturing: Process
Mixing
Combining chocolate liquor with sugar, cocoa butter, vanilla, lecithin, and sometimes milk solids to create a batch of chocolate
Refining
Reducing particle size so that a smooth mouthfeel will be created. After refining, the chocolate is a dry paste
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007 Image, http://www.fieldmuseum.org/chocolate/making_manuf3.html
Chocolate Manufacturing: Process Conching
Process of applying heat, agitation and exposure to oxygen Removes moisture from chocolate Removes volatile acids from chocolate Improves the viscosity by coating the individual particles with cocoa butter
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007 Image, http://www.fieldmuseum.org/chocolate/making_manuf4.html
Chocolate Manufacturing: Process Tempering, depositing, cooling
All chocolate that is sold in solid form must be tempered, deposited or molded, and cooled to solidify
“Chapter 2”, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling, CMB, 2007
Chocolate Terms
Chocolate Liquor: Fermented cacao beans ground into a paste; unsweetened chocolate
Cocoa Butter: Extracted from chocolate liquor via pressing
Viscosity: Having a sticky fluid-like consistency; the thicker a liquid, the greater its viscosity
Chocolate Terms
Nib: A roasted cacao bean without shell; the “meat” of the bean
Dutching/Dutch Process: Treating the cacao bean with an alkali (i.e., potassium carbonate) reducing the acid content and darkening the color Image of Cocoa Nibs, http://cacaolab.files.wordpress.com/2007/05/dsc02440.jpg
Chocolate Terms
Couverture: (koo-vay-tyoor) High-quality chocolate usually in solid form; European term
Confectioner’s Coating/Summer Coating: A flavored coating that contains a high percentage of ingredients other than chocolate; generally does not contain cocoa butter but another vegetable fat; does not need tempering Images from http://www.callebaut.com/
Chocolate Terms
Tempering: A two-part melting process which stabilizes the crystalline structure of the chocolate ensuring a glossy, crisp texture
Fat Bloom: A light 1crystallization of fat on the surface of chocolate caused by improper tempering; smooth texture
Sugar Bloom: Formation of sugar crystals on the surface of chocolate caused by moisture.
Chocolate Image 1, http://www.eurekalert.org/multimedia/pub/6877.php?from=109119 Chocolate Image 2, http://eduprograms.seas.harvard.edu/HolidayLecture/images/BloomChocolateAR.jpg
Chocolate Terms
Tabliering/Tabling: Process of tempering chocolate on a marbled slab
Seeding: Process of tempering chocolate by “seeding” melted chocolate with tempered chocolate
Block Method: Process of tempering chocolate by stirring melted chocolate with a block of tempered chocolate
Chocolate Terms
Pistoles: Small pellets of chocolate
Rondos: Small buttons of chocolate
Jimmies: Not to be used as “chocolate”; only décor
Bon Bon: French for “good good”; a filled chocolate
Gianduja: (zhahn-DOO-yah) Hazelnut and chocolate paste
History of Chocolate
Discovery is credited to the Aztecs Made
into a bitter drink
Columbus brought cacao beans to Spain circa 1502-1504 Popularized
by Hernán Cortés and named chocolate circa 1519
Christopher Columbus image, http://lcweb2.loc.gov/cgi-bin/query/i?pp/ils:@filreq(@field(NUMBER+@band(cph+3b50617))+@field(COLLID+pga)):displayType=1:m856sd=cph:m856sf Aztec symbol image, http://media.photobucket.com/image/aztec/8yaya8/P-11.jpg?o=22
History of Chocolate
Named Theobroma by Swedish botanist Carl von Linné circa 1728 Theobroma
is Greek for “food of the gods”
History of Chocolate
By 1792 a chocolate factory opened in Berlin
Domingo Ghiradelli opened his chocolate factory in 1852 in San Francisco
In 1875, the first milk chocolate was sold
In 1894, Hershey opened his chocolate factory in Pennsylvania
Categories of Chocolate
Why Do Chocolates Taste Different?
Different flavor profiles based on : Type
of chocolate processed Origin where chocolate was grown Blending Additives
Chocolate: Chemical Structure
Caffiene
Side-By-Side
Recap 
Read chapter 10: Chocolate Artistry