Presentation Realised by Pădurean Alexandru
Presentation Realised by Pădurean Alexandru
Presentation Realised by Pădurean Alexandru
Pdurean Alexandru
Introduction
Very unusual tree with its cultivation
confined to limited areas and climatic
conditions.
Processing is required both in the areas
where it is cultivated and in the factory.
History
The emperor of Aztec (Mexico) had regularly
consumed a drink called Chocolatl- made
by roasting and grinding the cocoa nibs and
mixed with water, maize and spices.
They believed it to have divine origin and
later the Swedish botanist Linnaus gave the
name Theobroma Food of the Gods.
This drink had high esteem as a nuptial aid
during wedding ceremonies.
History contd.
Originally prepared by the natives of Central
America. (not accepted today)
In early 1800s it was a very fatty chocolate drink
made up of whole cocoa beans, sugar and spices.
In 1828 Van Houten of Holland invented the cocoa
press.
The cocoa press removed a part of the cocoa fat
resulting in a powder with about 23% fat.
With lower % of fat and in the powder form, this
was easier to prepare and digest.
History contd.
It was possible to produce a fluid chocolate that
could be moulded and used to cover other
confectionery products.
In 1840, Fry and later Cadbury made chocolate
bars.
In 1876, Daniel Peters of Switzerland invented
milk chocolate the mainstray of the present
industry, by processing ground cocoa beans with
sugar and milk solids.
History contd.
In the early 1900s, Cadburys dairy Milk
Chocolate became very popular.
Other manufactures followed suit and mass
production moulding machines has helped to
reduce the manufacturing cost. This makes milk
chocolates available to all at affordable cost.
History contd.
Milton Hershey used a special cultured milk to
ensure the development of a flavour and good
shelf life. Note : In U.S., Hershey and Chocolates
are synonymous.
Hershey had his factory in Pennsylvania
countryside where there was an abundant supply
of fresh milk.
Chocosuisse, the Association of Swiss Chocolate
Manufactures was established in 1945.
Nestles development of condensed milk had
helped Daniel Peters invent milk chocolates.
Cultivation
The tree is a native of the dense tropical forest of
the Amazon, growing in semi-shade, warmth and
high humidity.
Theobroma Cacao is the scientific name of the
plant that has commercial importance.
The plant has spread naturally west and northward
to Guyana, Mexico and later to the Caribbean.
Cocoa
A powder made from cocoa
(cacao) beans.
It is obtained from seeds of
cacao, a tropical tree 4-12 m
high.
It contains 25 - 40 beans
rounded or flattened in shape
and grey, purple or bluish in
colour.
Cocoa process
The beans are extracted from ripe pods, heaped
into mounds so that they ferment.
It destroys the germ & helps to develop the
flavour.
They are then sorted, washed, dried & roasted .
Plantation
Harvest
Fermentation
The fermentation process takes approx 6 to 7 days
The beans are turned around three times during
fermentation as it leads to lot of heat being generated
To check the fermentation status, some beans are cut
open to see the colour of the beans that indicates if
the fermentation was long enough.
(brown = fully fermented,
purple = not enough fermented)
The beans have a humidity of 16 to 17%
Pre Drying
The beans undergo a pre
drying process for approx
8hrs at 60 C
They are filled in a round
mixing drum & turned slowly
to prevent sticking together
The beans have a humidity
content of 12 -13%
Drying
The beans are dried by the roller drier with air to
bring down the water content to approx 8%
TYPES OF CHOCOLATE
Once alkalized, the cocoa's pH is increased from 5.5 to between 7 and 8, which
mellows the flavour.
Dutch-processed cocoa is darker in colour than regular cocoa powder, and its flavour
is smoother.
Regular cocoa powder, called natural, is reddish brown, with a fruity, robust flavour.
Most of the cocoa butter has been separated from cocoa powders.
Both these cocoa powders are unsweetened and should not be confused with hot
cocoa mixes.
Chocolate chips contain different vegetable fats and special stabilizers that help
them retain their shape during baking.
They are not interchangeable with regular chocolate, whose cocoa butter
behaves (and tastes) differently from other fats.
The additional stabilizers mean that sauces, puddings, and mousses will set
firmer than ones made with regular chocolate.
STORING OF CHOCOLATE
MELTING CHOCOLATES
TEMPERING CHOCOLATE
CHOCOLATE PRODUCTS
Chocolate curls are made by coating the underside of a sheet pan with a thin film of
tempered chocolate. When the chocolate begins to set, push the chocolate with a
bench scraper or flat palette knife. For ringlet-style curls, the chocolate should be
almost set. For tight cigarette curls, the chocolate should be a little softer.
Chocolate leaves are made by brushing the underside of cleaned, nontoxic leaves
with warm tempered chocolate. The chocolate should be thicker by the central vein
and thinner towards the edges. Once the chocolate sets, peel the leaf away.
Chocolate bowls are created by coating the inside of shaped molds or bowls with a
thin film tempered chocolate, letting it set, then gently loosening it from the bowl.
Chocolate shavings are made with a vegetable peeler from a block of chocolate.
The chocolate does not have to be tempered. Chocolate shavings can be sprinkled
on top of cakes and pies.
Truffle