History Processing Types Famous companies Advices Chocolate & pets Chocolate & health Chocolate Friendship House MSU, 18 th Feb History of Chocolate When most of us hear the word chocolate, we picture a bar, a box of bonbons, or a bunny. The verb that comes to mind is probably "eat," not "drink," and the most apt adjeccve would seem to be "sweet." So we tend to think of chocolate as a sweet candy created during modern Cmes. 1
But for about 90% of chocolate has long history, it was strictly a beverage, and sugar didn't have anything to do with it. Ancient people of Mesoamerica drunk a bimer beverage as a chocolate During the Classic Period of Maya civilizacon, the Maya and their ancestors in Mesoamerica took the tree from the rainforest and grew, harvested, fermented, roasted and grounded it in their own backyards. 2
What did they do? RoasCng over a fire Grounding cacao seeds into a paste Mixed with water Chile pepper Cornmeal Maize Honey Making a bimer and spicy beverage Spicy Chocolate Beverage Drinking chocolate was an important part of life for the Classic Period Maya and the Aztecs This drink was known for its health qualices and ability to enhance energy for long periods of Cme Served at weddings, births, sacrifices and funerals. 3
Cocoa Bean For several centuries, in pre- modern LaCn America, people believed: They had a god of chocolate and it was food of the gods It was used as gi]s They used cacao as a currency to acquire gold, slaves, clothing, things to eat and everything By 100 beans, you could purchase a good turkey hen. The Discovery of Cocoa Bean Christopher Columbus was the first European to discover cocoa beans on his fourth voyage to America in 1502 and he brought them back to Spain. 4
Chocolate Arrive in Spain I n 1 5 4 4, T h e fi r s t chocolate drink, consumed in Europe, was drunk by the future king of Spain, (ground cacao beans + water + wine + peppers). in the early 1600s served warm rather than cold The Spanish were the first to mix it with sugar+ cinnamon + nutmeg + other spices Development of Chocolate The first chocolate shop opened in London in 1657. A Swiss man began manufacturing chocolate blocks on a large scale. Later Italians and French began making chocolate in sheets. By 1850 chocolate was being made in factories on a large scale. 5
How to Produce chocolate? From: Cacao tree To: A bar of chocolate Cacao Tree LaCn name Theobroma Cacao grows in humid and tropical climates regions, between 20 north and 20 south of the equator. Cacao tree is o]en grown in the shades of other trees (12 m) 6
Cacao is culcvated on roughly 17,000,000 acres, According to the FAO, the top 20 cacao- producing countries in 2005 were as follows: Seeds or Cacao Beans Fruit: 200 g 1 kg 20 cm in length and 7-9 cm in width Brownish- yellow to purple Contains 20-40 seeds 7
FermentaHon of Cacao Transferring pulp and seeds to larger containers with banana leaves in between and on top of them The duracon of the fermentacon is from 2 to more than 7 days. The goal is increasing the cacao's flavor Drying and RoasHng Cacao Beans Farmers simply spread the fermented seeds on trays and leave them in the sun to dry. On larger plantacons electric dryers are used. The drying process takes 1-2 weeks the color changes from reddish brown to dark brown. 8
Cracking and Winnowing the Beans To crack the cocoa beans into pieces and then separate the husk from the nib. Cocoa Mill loaded with cocoa beans 1 minute later cocoa beans cracked Cocoa Nibs Winnowing the cocoa beans 3-4 minutes later Cocoa nibs (Roasted bean pieces) It is ground under heavy rollers converts to a thick oily paste Cocoa liquor Cocoa bumer Under pressing and heacng Dutched cocoa Alkaline Natural cocoa powder Cocoa liquor 9
Mixing Chocolate crumb Cocoa powder Sugar Cocoa bumer Whey powder Chocolate liquor Milk solids vanillin and other flavors Refining Grind Chocolate crumb Smooth paste and super fine powder The goal is reducing the size of the cocoa solids and sugar crystals 10
Conching Smooth paste Remained cocoa bumer Soy lecithin It affects on taste, smell and texture of chocolate paste By: SCrring HeaCng Cooling ReheaCng Tempering Determining how hard, shiny and glossy the final chocolate 11
Molding 1) Pour tempered chocolate on to the mold 2) Flip the chocolate and cool it 3) Filling added 4) Pour more tempered chocolate over the mold, Scrape the excess chocolate from the mold and vibrate it 5) 6) Types of Chocolate white chocolate: Cocoa bumer + Sugar + milk powder + emulsifier + vanilla + other flavorings Dark chocolate: high content of cocoa solids and no or very limle milk Milk Chocolate: Sweeteners + Chocolate liquor + Cocoa bumer +Cocoa powder + Milk (or cream) + other flavorings 12
What Does the Percentage of Dark Chocolate Mean? Unsweetened", "Brute", or "BiMer" chocolate will be 85% to 100% cocoa "BiMersweet" chocolate can be 35% to 84%. This is quite a large range. "Semisweet" or "Sweet" chocolate can be 15% to 34%, for cakes, cookies and brownies. In Europe, chocolate must contain at least 43% cocoa to be considered "dark". Praline: is a family of confeccons made from nuts and sugar syrup. As originally invented in France, pralines were whole almonds individually coated in caramelized sugar, In most other countries the word 'praline' is used to mean this powder, or even a paste, o]en used to fill chocolates. Sugar Free Chocolate: This chocolate made with an arcficial sweetener. Gluten- Free Chocolate: is suitable for who has Gluten allergy (celiac disease). 13
10 Famous Chocolate Companies 1. Lindt& Sprüngli : Switzerland 2. Ghirardelli: US 3. Ferrero Rocher: Italy 4. Thorntons: UK 5. Hershey s : US 6. Guylian: Belgium 7. Godiva: Belgium 8.Mars: UK 9. Kit Kat: in 13 countries 10.Galaxy: UK (by Nestlé) 14
How to Recognize Fine Chocolate? How quickly does it melt in your mouth? The quicker the bemer How smooth does the chocolate feel in your mouth as it melts? The smoother the bemer How intense is the flavor? The more intense the bemer. A glossy surface, without any scarred, cloudy, or gray this may be a sign that the chocolate is old or extremes in temperature or handling Break the chocolate in pieces. You want a chocolate with a clean and hard snap to it. If it bends or crumbles, either the quality is low or the chocolate is old. How to Store Chocolate? Chocolate should be stored in a slightly cool, dry and dark place. The perfect environment would be: 60-70 ºF with low humidity ( 50%) Be out of direct sunlight Away from any other foods or substances with strong odors that could be absorbed by the chocolate. 15
How to Melt Chocolate? The best way to melt chocolate is to keep the water in a double boiler hot Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy. Chocolate Bloom Fat bloom: arising from changes in the fat in the chocolate Sugar bloom: formed by the accon of moisture on the sugar ingredients. It limits the shelf life of many chocolates Chocolate that has "bloomed" is scll safe to eat but it is not good tast 16
Chocolate is Dangerous for Dogs A chemical in chocolate called Theobromine is the source of the problem as a toxic compound Even small amounts of Theobromine can cause vomicng and restlessness in pets. Larger doses can be fatal. The lethal dose of Theobromine depends on the size of the dog and the type of chocolate. Effect on: Central Nervous System (CNS), Cardiovascular scmulant and Nausea and vomicng Dark Chocolate & Health Dark Chocolate is Full of AnHoxidants ü Can protect you from many type of cancer and slow the signs of aging Dark Chocolate is Good for Your Heart ü Lower blood pressure ü Improves blood flow ü Prevent the formacon of blood clots 17
Dark Chocolate Helps Control Blood Sugar ü Keep blood vessels healthy ü CirculaCon protects against type 2 diabetes Dark Chocolate is High in Vitamins and Minerals ü Potassium ü Copper ü Magnesium ü Iron Dark Chocolate is Good for Your Brain ü a posicve effect on your mood. Chocolate contains phenylethylamine (PEA), the same chemical your brain creates when you feel like you're falling in love. PEA encourages your brain to release endorphins, so eacng dark chocolate will make you feel happier. Is Milk Chocolate Healthy Too? Dental ProtecHon It contains phosphate, which protects teeth from decay. AnHdepressant Serotonin, a neurotransmimer responsible for feelings of well- being, is in milk chocolate. SHmulaHon PEA and theobromine are chemicals that act as a mild scmulant. Vitamins and Minerals Vitamins B1, B2, D and E. potassium and magnesium. Low Blood Pressure AnHoxidants Low Cholesterol Reduce levels of LDL cholesterol and raise HDL cholesterol levels. 18
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