Chocolate Foods, Facts & Fallacies YSCN 0006. What is Chocolate? A brown sweet solid? A brown sweet...
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Transcript of Chocolate Foods, Facts & Fallacies YSCN 0006. What is Chocolate? A brown sweet solid? A brown sweet...
ChocolateFoods, Facts & Fallacies
YSCN 0006
What is Chocolate?
• A brown sweet solid?
• A brown sweet drink?
• A wide range of confectionary
• An important flavour ingredient for food
Where does chocolate come from?
• Product of the Cacao tree Theobroma cacao
• Native of the American tropics
• Origin in the Amazon basin
• Widely planted to 20° from the equator
Chocolate Names
• Mayan; Xocoatl
• Aztec; Cacahuatl
• Mexican; Chocolatl
• God of chocolate, Quetzalcoatl
The spread of Cacao
• 1517 Spaniards met chocolate
• 1600 First introduced to Italy
• 1615 Used in France
• 1650 Brought to England
• 1670 Grown in The Philippines
• 1800 Grown in West Africa
The Cacao Tree
• Small tree 6 to 12m of the rain forest understorey
• Requires a lot of water
• Grows well in shade
• Dimorphic growth
• Cauliflorous flowers
Fertilisation
• Trees produce a vast number of flowers
• only 1 in 500 matures to a ripe fruit
• no nectar or scent, pollen sticky
• stigma and anthers concealed
• both self incompatible and compatible varieties
• pollination by flying midges
• only in 2 hours after dawn
• Criollo– pods from green to red when ripe– cotyledons white
• Forastero– pods green to yellow– cotyledons purple
• Trinitario– Forastero x Criollo– colours variable
Cacao Fruit
• Take 5 months to develop
• 20-30 cm long with a thick husk
• contain 20 to 60 seeds
• seeds surrounded by a whitish acid/sweet pulp
• do not open or fall from tree when ripe
• seeds germinate rapidly, short viability
From Cacao to Cocoa
• Husk removed from ripe pods
• Fermented for 4 to 7 days to remove mucilage
• Temperature rises to 45°C
• Beans killed, pulp consumed by yeasts
• Brown colour of beans develops
• Loss of astringency, precursors of chocolate flavour produced
Processing the Cocoa Beans
• Drying to 20% moisture
• Roasting, 120°C, – further loss of water and acid, full development
of characteristic chocolate aroma
• De-shelling
• Grinding to “nibs”
• End of process until 1828!
Consumption of ground Nibs
• Mayans & Aztecs• Cold frothy drink• Chilli & vanilla
• Europeans• Hot drink with sugar• Cinnamon, nutmeg• 1700 milk added• later added to cakes
Cocoa Butter
• Cacao beans, 30% water, 30% fat,
• Nibs 55% fat
• (1828) Van Houten – pressing, removes 80% of fat – provides chocolate powder for good drinking– treated + alkali to increase solubility– what to do with the fat, or Cocoa Butter?
A very special fat
• Solid at room temperature
• Melts at 35°C
• High content of stearate
• Very stable, – high content of natural antioxidants– tocopherols
The first solid chocolate
• Mix of cocoa butter, mass & sugar
• 1849 Fry’s chocolate bar
• Early products had very rough texture
From Cocoa to Chocolate
• Grinding, Cocoa Mass
• Roller refining
• Conching, 60°C, 5 days – (1870) Lindt in Switzerland– coating of particles with fat, controls viscosity
• Tempering, 50° - 27° - 32°C (1830)– control fat crystal sizes, critical to gloss &
brittleness of finished chocolate
Hot Chocolate• Molten chocolate is an emulsion of solid particles
in a continuous phase of cocoa butter• Particles mainly sugar & cocoa solids• Viscosity is very sensitive to the addition of the
emulsifier lecithin• Low viscosity desirable for moulding
Milk Chocolate
• 1880 Peter & Nestle in Switzerland – added condensed milk
• Cadbury in UK– added milk powder
• Hershey in US– added fresh milk
Types of Chocolate
• Definition, UK– minimum 18% cocoa butter, 35% cocoa solids,
• White chocolate, no cocoa mass added
• Dark or plain chocolate
• Milk chocolate, minimum 14% milk solids
• Filled chocolates (moulded)
• Chocolate coated products (enrobed)
Shaping
• Moulding, for traditional bars
• Shelling, for centred chocolates– uses mould for liquid soft centres
• Enrobing, (1901) coated products– centres pas on a continuous belt through a falling
curtain of molten chocolate.
• Panning, for hard centres– mixed + chocolate in revolving drum
Not Chocolate
• Substitution of vegetable oil for cocao butter (permitted up to 5%)
• Adjust melting temp & viscosity with stabilisers and emulsifiers
• Carob chocolate– uses seed galactomannans, roasting gives
brown colour.
Where is it eaten?
• 1 Switzerland 10 kg pca– plain with high cocoa solids content
• 2 United Kingdom 9 kg pca– milk with less cocoa fat
• 8 United States 5 kg pca– dark with smokey flavour