Chocolate Science Workshop

8/16/2019 Chocolate Science Workshop

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WELCOME

TO THE WORLD OF

CHOCOLATES


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INTRODUCTION: PART 1Cacao and Chocolates

Origin

GrowthPlantTree

FruitCacaoTy es o! Cacao


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" the origins o! the world#s $ost!a%orite !ood in taste and &a%orcan 'e traced as !ar 'ac( as

)*** years ago when it wasdisco%ered in the %oca'ularyte+ts o! the O,-.C/ at thePaci0c coast o! Guate$ala

" a!ter the Ol$ecs the -ayansthe Toltecs and the A2tecsCi%ili2ations ca$e in ne+t

" 3y the 14**s the s read o!Cacao lant culti%ation started

ORIGIN


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" 'y 145* the %ery 0rst cacaorocessing

lant was set u in / ain

and started the s read o!cacao as chocolates in .uro e

" 'y 16** it was during thisti$e that the Cacaotree got its 3otanical na$e7Theo'ro$a cacao8 whichliterally $eans 7Food o! the

Gods8"


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" 'y 15** industriali2ation started whichled to the !actory scale roduction o!

chocolates" In 15;5


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" 'y 15>4 $il( chocolate wascreated" 'y 1>** =ershey#s 7(isses8 was

launched into the $ar(et " 'y 1>?* during the ;nd world war=ershey and Ghirardelli su liedA$erican !orces with chocolates

asart o! their !ood nutrition ac( @

" It was also 'y this ti$e that -arsInc@ introduced the - -s@


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" Tro ical 3elt: 7generally8 at ;*degrees u and down theeBuatorial latitude lane o! thelanet

" Cli$ate Change: 7reduced8 to1* to 14 degrees u down thelane

GROET=


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" Phili ines: .nde$ic wides read" -indanao: Pri$ary /ource %ast

land lantations cacao hy'rids

ri$arily e+ orted to the U/ !orco$$erciali2ed roduction" Others: Cagayan North nati%e

gra!ted) years growing ti$e twice a year

cro har%esting eriods@" Cala'ar2on also rich


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P,ANT3otanical Ta+ono$ic No$enclature :

" 16**/ 7Theo'ro$a cacao8

7Food o! theGods8

/wedish Natural /cientistCarolus ,inaeus


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TR..

" wide"'ranchede%ergreen

" grows a%eragely to aheight o!

6@4 $eters or ;4 !eet " gra!ted ty e: 4 $eters

ht@ " can acco$$odate

around ;** trees erhectare 'eing inter"cro ed


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FRUIT " co$$only (nown as cacao od

or 7ca'osse8 in the A$ericas " generally o%oid in sha e warty

and leathery in te+ture " ri$arily grows out o! the trun( twigs !ro$ an orchid"li(e &ower

a od o! 9 to 1; inches in length

" ) to ? in@ dia$eter 4** g$s wt@


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" a%erage ?* seeds ni'sal$ond"li(e $ucilaginousul ed 'eans that is !airly

so!t in(ish or ur le incolor " highly si$ilar to santol

or atis !ruit when its !reshlyo ened and when eatenit#s sweet and hairy in te+ture


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THP./ OF CACAO

Criollo (ree"yo"yo" the least roduced o! all

the three co$$on%arieties worldwide

" trees are not %ery disease"resistant with red oryellow ods and ointedti s

" 'eans are considered toha%e a 0ner &a%or and is


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Forastero" the $ost co$$on and ro'ust ty e" >4 o! the world#s cacao roduced

" co$$only !ound in the country" least rone %ariety to lantdiseases" considered as the 7 'ul( 'eans 8 " 7 'asic 'lend 8 o! al$ost all 7 artisanchocolatiers 8


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Trinitario" ty ically a cross"'reed o! thecriollo and the !orastero

" ca$e !ro$ the island o! Trinidad" roduced $ore widely than criolllo" 0ner &a%or than !orastero highlyco$ ara'le to criollo and alsoconsidered as a 7&a%or 'ean8


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Other Ty es:" $ostly !ound in the ,atin

A$erican countries" $ainly 7 surrogate 8 or

7 su'stitute 8 %arietiesTheo'ro$a 'icolorTheo'ro$a grandi&oru$

andTheo'ro$a s eciosu$


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INTRODUCTION: PART ;

Processing Cacao to Chocolates

=ar%esting EinnowingFer$entation GrindingDrying Re0ning

Cleaning ConchingRoasting Te$ ering


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7I! you wor( with your handsyou#re a ,a'orerJ

i! you wor( with your handsand $ind you#re aCra!ts$anJ 'utJ

i! you wor( with your handsyour $ind and with yourheart you#re an Artisan8@

PR.,UD.


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=AR


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F.R-.NTATION" the rocess 'y which the seeds#ul are $ade to sweat 'yliBue!action

" ta(es around 9"1* days" 'eans start to de%elo the &a%orslowers the 'itterness o! the ni's" 94 o! the weight is lost

" hu$idity is lowered to 9"5" longer you !er$ent the 'etter thede%elo $ent o! taste and aro$a


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F.R-.NTATION PROC.//:The presence of sugar, low pH (acidity) and

anaerobic (low oxygen content) conditions

+ + + Yeasts (from the air)

Sugars are converted into a lcohol & carbon dioxide

+ + + Bacteria

Alcohol via oxi

Acetic acid produces heat at accommodates avor development


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DRHING

" the rocess isri$arily done to lowerdown the hu$idity or$oisture content to 9'y direct sunlight" once dried it is then sortedand Kute sac(ed !or storage" drying the seeds to 9 alsore%ents $oisture a'sor tion

during storage


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C,.ANING

" The rocess 'y which other!oreign o'Kects or $aterialsare re$o%ed acBuired duringthe re%ious rocedures that

the seeds ha%e undergone@

" Air suctions $agneticse arators and 'rushes areusually utili2ed@


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ROA/TING" hu$idity is !urther lowered downto ;") where the aro$a colorand taste are de%elo ed and

enriched" during this stage theshell s(in hus( o! the seeds areloosened and crac(ed o en'e!ore winnowing" 'etter to roast the 'eans at lowte$ e" rature !or longer eriods o!ti$e 'ut a%oid o%er roasting


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EINNOEING" this rocess ser%es to se arate the'eans into the desired innerortion o! the 'ean ni' and the

outer art s(in or shell" $anually the 'eans are e+ osedto strong air currents using !ans tore$o%e the unwanted $aterials

" standard winnowing $achines$a(es use o! the co$'ined actiono! air as iration and sie%ing


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GRINDING" the ni's are ground initially into adar( 'rown &uid aste which iscalled the chocolate liBuor and

with !urther grinding will 'e a'leto achie%e its desired article si2e" once solidi0ed it is the7Unsweetened8 or 7Pure8

Chocolates L 7ta'lea8" the liBuor no alcohol content has; arts cocoa $ass cocoa 'utter


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R.FINING

" this ste !urther reduces thearticle si2e to a'out ;4")*$icrons a'out *@**1 o! aninch @ In so$e cases e+tracocoa 'utter is added to the$i+ture still retaining the

%iscosity o! the chocolate


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" co$ letes the eBual dis ersion o!the cocoa solids with the cocoa'utter and ro$otes the !ull

de%elo $ents o! the cacao &a%ors" !or co$$ercial $anu!acturersthis only lasts or done in a !ewhours

" !or artisans $a(ers last !or ) to 6days non"sto with a controlleds eed and te$ erature

CONC=ING


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T.-P.RING

" de0nitely the $ost i$ ortant o!all the rocess in%ol%e therocessing o! chocolates

" re%ents the cocoa 'utter !ro$a earing on the sur!ace which isco$$only (nown as 7'loo$ing8" 'loo$ing is the a earance o!white coloration on the sur!aceo! the chocolate 'loc( !attycocoa 'utter


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INTRODUCTION: PART )Ty e o! Chocolates

Unsweetened /weetened:

dar( 'ittersweet se$i"sweet and sweet-il( white cou%erture and

co$ ounded chocolatesCocoa Powder: natural ordutched and Cocoa 3utter


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THP./ OF C=OCO,AT./Unsweetened:

" so$eti$es called as 'itter chocolate'a(ing chocolate or ure chocolate" 1** Cacao Content M 4* cocoa'utter 4* cacao $ass" no sweeteners &a%ors or e$ulsi0ers" not alata'le on its own when eatendue to its 'itterness and acidity" this is the chocolate 'ase o! allchocolate con!ections


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/weetened:Dar(: has at least 1* sugar as'inder )4">> cacao content3ittersweet: has at least ;*sugar ; 4; to 9; cacao content /e$i"sweet: has at least )*

sugar 9) to 6; Cacao Content


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-il(:" )9 to ?9 Cacao Content" contains at least 1*unsweetened chocolate 1;$il( solids )@)> $il( !at" $ade !ro$ real chocolate and

whole $il( thus it tastescrea$y sweet s$ooth with aless ronounced chocolate&a%or


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Ehite Chocolate:" technically s ea(ing this is7NOT8 a chocolate since it does

not contain any cocoasolids liBuor at all" this only contains sugar cocoa'utter $il( soy lecithin ane$ulsi0er and %anilla e+tract" there are ti$es that %egeta'le!ats are already added as er$anu!acturer


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Cou%erture Chocolates:" a French word $eaning 7co%ering8are usually used 'y ro!essionals tocoat candies and use to gla2e ca(es@" it contains no less than )4 to ?*cocoa 'utter which has the highestcontent co$ ared to the others" $ore dee color and glossy shine" gi%es that 7$elt in your $outh8!eeling" ha%e to 'e te$ ered 'e!ore usage


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Co$ ound Chocolates:" chocolates that contains no cocoa'utter at all

" uses %egeta'le !ats a $i+turetro ical and or hydrogenated !ats" ideally reco$$ended !or use intro ical countries" it doesn#t readily $elt in roo$te$ erature unli(e the cou%erturechocolates


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Cocoa Powder:" the roduct when the cocoa orchocolate liBuor has undergonehydraulic ressing thus sBuee2ing outthe cocoa 'utter content and onlylea%ing the cocoa $ass or solids andis now also called the 7 ressed ca(e8" ca(e undergoes ul%eri2ationthrough se%eral grit si2es o! 7dru$rollers8" this is now the 7Natural8 cocoaowder


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The Dutch rocessed cocoa is thenatural cocoa owder treatedwith an al(ali agent thus called

al(ali2ed to neutrali2e so$e o!the harsh acidic co$ ounds o!the original cocoa and alsoenhances the color to gi%ea dar( and stronger &a%or thanthe $ilder &a%or o! the naturalcocoa@


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Cocoa 3utter:" also called the Theo'ro$a oil" a ale"yellow or i%ory"crea$

colored oily liBuid" a ure edi'le %egeta'le!at e+tracted !ro$ the cocoa liBuor" has a so!t sweet cocoa aro$a andis one o! the $ost sta'le !ats(nown" used in the cos$etic industry


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F,OE C=ARTProcessed Cacao Ni's: Chocolate

Paste ,iBuor

=ydraulic Press

Cocoa 3utter Cocoa Powder

Dutched Pul%eri2ed Natural

Cou%erture Co$ ound C = O C O , A T . /


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INTRODUCTION: PART ?

Other Facets o! Chocolates

Choosing the RightChocolates

A earance Aro$a/na Te+tureFla%or and A!tertaste

Co$$ercial ArtisanChocolates

/torin Chocolates


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C=OO/ING T=. C=OCO,AT.ey !actors in%ol%ed: A earance:" ha%e a s$ooth %el%ety no lu$ s

e%enly colored un'le$ished andglossy or lustrous loo(" sur!ace should not 'e dull or ha%egrayish"white strea(s or dotswhich are signs o! 7'loo$ing8" has not 'een ro erly te$ ered


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Aro$a:" the chocolate should ha%e arich and &a%or!ul s$ell with noche$ical or $usty s$ell no'urnt or harsh scents at all@ "chocolate tend to a'sor' the

odors o! their 7neigh'oring8ite$s li(e her's and s ices sowra and store the$ in cool drylace se arate !ro$ the others


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/na :

" the chocolate should

'rea( 0r$ly cleanly inone crac(ing $otion and$ust not cru$'le 'end ore%en s linter

" and as re%iously ointedout this is the outco$e o!a good te$ eredchocolate@


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Te+ture:" the chocolate should 'e

s$ooth %el%ety crea$ynot grainy and greasy onthe alate@

" when 'eing eaten itshould $elt al$osti$$ediately

" to !eel the te+ture don#t

chew it while it is in your


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Fla%or:" the $ain &a%or to 'e !elt $ust 'ethat o! the chocolate and not o!

the indi%idual ingredients that wasused li(e %anilla nuts and s icesor anything that has 'eena'sor'ed during storage

" it $ust ha%e a rich har$oniouswell" 'alanced and leasing &a%or@" it should not 'e too 'itter norsweet@


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A!tertaste:" the taste should ha%e a7lingering8 and 7 leasing8chocolaty eQect $a(ing you tocra%e !or $ore@ " no 'itter nor'urnt a!tertaste

" no a!tertaste o! e%en the other!ood ite$s that has 'een storedtogether with it $ust 'e storedse arately


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CO--.RCIA, ARTI/ANC=OCO,AT./

=a%e you e%er i$agined 7how co$eso$e chocolates are chea whilethe others are Buite e+ ensi%e 8

=a%e you e%er as(ed whatchocolates are 7 co$$ercially 8roduced which one arero!essionally or are 'eing $ade

'y 7 Artisans 8=ere are so$e oints to answer

these BuestionsJ


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First and !ore$ost is thesource o! the cacao 'eanswhere they rocure it@

" $ ost co$$ercial 'rands !ro$the

United /tates gets their

cacao su lies $ostly !ro$the Asian countries

" al$ost all .uro ean artisan

'rands get theirs !ro$ the


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/econdly the way they rocess thecacao into chocolates" all cacao rocessed into chocolates

undergo the sa$e rocedure" conching co$$ercial ones arerocessed in shorter ;") days ti$ewhile it ta(es a wee( or $ore !or the

artisan 'rand $a(ers continuously" co$$ercial ones are (een only onthe taste 'ut the Artisan are (een on

'oth the taste and te+ture


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Thirdly is that so$eco$$erciali2ed 'rands su'stitutesso$e ingredients

" li(e cocoa 'utter !orhydrogenated !ats or %anillawith 7%anillin8" the artisan would always use the

'est there is in s ite o! it 'einggrown 7naturally8 7organically8

or e%en roduced through a7!air" trade8 $anner


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Another distinction would 'e the way they'lend their chocolates a%aila'le worldwide" the 'lends that they $a(e are highly

reliant or de endent !ro$ theirorigins 'ecause o! their indi%idualtaste !ro$ where co$e !ro$@" $ostly artisan 'lends are $ade !ro$

urely A!rican sources 'arely Asian" the co$$ercial ty es are al$ost

urely Asian in origin


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/TORING C=OCO,AT./" the ro er way to store your stoc(o! chocolates should it 'e in 'ars orin owder !or$ is to lace the$ ina cool dry and odor"!ree lace andaway !ro$ direct heat and sunlight" use containers with air"tightlysealed lids to a%oid $oisture

a'sor tion" !oil wra ers $ust not 'e used asac(aging due to the resence o!so$e $etallic co$ ounds


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INTRODUCTION: PART 4

Che$istry o! ChocolatesTheo'ro$ineTheo'ro$ine CaQeine/erotonin.ndor hins

Fla%onoids -ineralsOthers


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Che$istry o! Chocolates

" C 6 = 5 N ? O ;" ) 6"Di$ethyl"Santhine ; 9"Dihydro+y") 6"Di$ethyl" Purine" -olecular Eeight is: 1*5@16" Theo'ro$ine is the ri$ary$ethyl+anthine o! T. cacao


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Theo'ro$ine" ri$ary sychoacti%eco$ onent o! un rocessedcacao including caQeine" 'elongs to a class o! al(aloid$olecules (nown as$ethyl+anthines" $ethyl+anthines naturallyoccur in as $any as si+ty

diQerent lant s ecies


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Theo'ro$ine CaQeine" a stereo"iso$er with their onlydiQerence on the C=) $ethylco$ onent !or caQeine and = !ortheo'ro$ine@Co$ arati%e oints:T: Rarely causes allergy non"addicti%ewith no withdrawal sy$ to$s u onarting o! its usageC: uite a nu$'er has 'een re ortedlyallergic and addicti%e with withdrawalsy$ to$s !ro$ caQeine


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T: gentle $ild eQect with a %ery slowonset 'ut last long in !act 4* o!it can 'e seen in the 'lood ON,H

a!ter 9"1* hours !ro$ the ti$e o!inta(e

C: Intense strong eQect so$eti$eBuite sudden or !ast eQect in onset4* concentration is alreadye%ident as early as ;"4 hours whichra idly dissi ates so$eti$escausing so$e al itations


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/erotonin" a $onoa$ineneurotrans$itter is also called

4"hydro+ytry ta$ine 4"=T" $ain che$ical re"cursor istry to han

" ri$arily !ound in the GI tract'lood latelets and the CN/" chocolates causes the releaseo! serotonin !ro$ the 'rain


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.ndor hins" a(a@ endogenous $or hine areo ioid e tides that !unction

as neuro" trans$itters" ri$arily roduced 'y theituitary and hy othala$us

during e+ercise eating !oodli(e chocolates e+cite$entorgas$ lo%e and ain" so"called 7 lo%e che$ical 8 andde0nitel 'eco$es an


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Fla%onoids" a(a Vitamin P causes theer$ea'ility o! the %ascular

ca illary walls o! the 'lood%essels thus lessening theincrease o! the 'lood ressurecardio" rotecti%e and due to

its %asodilatory eQects it canalso ease $igraine attac(s" also !ound to ha%e anti"in&a$$atory anti"allergic


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" also (nown !or the anti"o+idant ro erties which are strongerthan those o! %ita$in C and .

" as anti"o+idants cacao 'eansha%e 1* &a%anols content" In cocoa owder it has twice thea$ount o! anti"o+idants in redwine and three ti$es than that!ound in green tea" hel 'alance 'lood ressure and

reduces 'lood clotting or


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-inerals" also rich in sul hur which isthe 7 'eauty and healing$ineral 8 'y 'uilding strongnails shiny hair and ha%ing'eauti!ul s(in due to cocoa

'utter" It also deto+i0es the li%ersu orts the healthy !unctions

o! the ancreas ro$otes


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A lications Gadgets !orChocolates

Chocolates: 'ar 'loc( orsla'

Cocoa owder 7 ressedca(e8 itchen Utensils Gadgets

-easure$ents



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ITC N UT N/I /


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ITC=.N UT.N/I,/ GADG.T/

Generally al$ost all (itchenutensils used in 'a(ing are alsoused in cocoa or chocolates

s ecially in decorating with a !ew1"; s ecial gadgets@

" te$ ering $achine !orcou%erture chocolates" $elting $achine which is usuallyutili2ed !or co$ ound chocolates


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-.A/UR.-.NT/

The techniBues o! $easuring eithersolids or liBuids dry or wet will notonly 'e de endent on the$easuring de%ices 'ut also on howit will 'e $easuredIdeally ingredients $ust 'e$easured using digitali2ed

electronic scales since 'a(ing is ane+act science=a%e yoursel! a %aried ta'ulatedguide on $easure$ents


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Eor(ing TechniBues !orChocolates

-elting ChocolatesDirect: /auce anIndirect: Dou'le 3oiler-icrowa%e

Te$ ering Chocolates-olding ChocolatesDecorating with Chocolates


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-.,TING C=OCO,AT./-elting Te$ eratures:Dar( chocolates: ?9 to ?5 degrees C-il( chocolates: ?* to ?4 degrees C

Ehite chocolate: )6 to ?) degrees CPrecaution:" while $elting the chocolate N.


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-.,TING -.T=OD/

Direct: /auce an" can 'e used when you are in ahurry

" $elting on direct 0re $ay causethe chocolate to 7'urnout8 due tothe e%a oration o! the !at content" caution is needed so only $elt itin s$all Buantities at low 0re" not reco$$ended as a $ethoddue to the ris(s in%ol%ed


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Indirect: Dou'le 3oiler" reBuires two containers one !or thewater and the other !or the chocolate

" It would 'e highly reco$$endedthat the %essel !or the chocolate 'e$ade o! a heat" roo! glass since itretains heat during $elting whilewor(ing" si$$ering water should not touchthe 'otto$ o! the an only the%a ors


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-icrowa%e" $ay 'e a good way o! $eltingsince it $elts it !aster 'ut ithas its downside" chocolates do easily 'urn" o!ten chec( the %olu$e o!chocolates the te$ eraturethe wattage and the ti$eduration o! e+ osure

" also 'e sure o! what (ind o!


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-elting with ,iBuids" alternati%e 'ut use!ulco$$on $ethod" o!ten !aster and $orecon%enient" o!ten s eeds u $elting ti$e re%ents co$$on ro'le$so%erheating" should ne%er 'e $elted with%ery s$all a$ounts o! liBuid


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" ensure liBuids are war$ not 'oilingwhen you add the$ to chocolate" i$$ersion 'lender does an e+cellent

Ko' o! creating a s$ooth e$ulsionwithout incor orating air 'u''les" !ood rocessors 'lenders andelectric $i+ers can 'e used at lows eeds" $elting chocolate along with liBuidsli(e $il( crea$ water or liBueurs


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A!ter $elting the chocolates!ro$ the te$ eratures gi%ena'o%e you ha%e stir the$

regularly 'ringing thete$ erature down to thete$ eratures o!J

Dar( chocolates: ?9"?5 to )1"); dC

-il( chocolates: ?*L?4 to )*")1 dC

Ehite chocolate: )6"?) to ;5"


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" Chocolate does not stay te$ ered itcools down in which it again solidi0esall o! the crystals has !or$ed again'ut can 'e re"te$ ered" Te$ ering doesn#t i$ act taste" Hou te$ er chocolate to $a+i$i2ethe loo( and !eel o! the chocolate" Te$ ering also deter$ines the 0nalgloss hardness and contraction o!the chocolate s ecially during$olding


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-OU,DING

" diQerent si2es sha esdesigns $ediu$ li(elastic silicone or

olycar'onatesPlastics:

" chea est and $ost easily

accessi'le " %eryco$$on non"e+clusi%e usageo! the design "does not gi%e you a welldesigned roduct " to


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" not that de enda'le in ter$s o! its longuse since regular use will cause crac(ingo! the $aterial and it 'eco$es rigid inte+ture due to !reBuent washing using

corrosi%e detergents or hard $aterials" ne%er our anything on to the $olds withte$ eratures higher than 6* dC $aycause it to war and 'e de!or$ed

" hand washing it with war$ water and$ild dishwashing soa is ideal

" allow it to dry co$ letely 'e!ore usingand a%oid it !ro$ dust e+ osure


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Polycar'onate /ilicone" $olds that are the $ost de enda'leones 'ecause o! their easiness o! use

" no ainted s rayed or 'rushedlu'ricants used" dura'le &e+i'le consistent and highlyre roduci'le roducts can 'e $ade

" 9 to 1* ti$es the cost o! the ordinarylastic $olds yet ;* ti$es its dura'ilityand e ciency in usage $aintenance

D CORATING EIT=


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D.CORATING EITC=OCO,AT./

Decorati%e TechniBues:

Chocolate Chun(s Dri22ling

Chocolate Cu s GratingChocolate Cutouts Pi ingChocolate ,ea%es /crolling

Coating /BuigglesCurling /tencilingDi ing


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Other Decorati%e TechniBues:Te+tured /heets:has a re!or$ed design te+ture

which is $ade o! a lia'lelastic sheets where the di edchocolate roduct is laced onits to and let dried and once ithas 'een re$o%ed the designhas already 'een $ar(ed on thesur!ace o! the chocolate@


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/torage !or Chocolates:

-oisture: The %ery critical

oint in storage@ It directlyaQects the storage ti$e o!the 'eans@ The higher the$oisture the lesser ti$e !orstorage in raw 'ean !or$@The $oisture content Once ithas 'een achie%ed then it$ust 'e $aintained at all


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/torage !or Chocolates:

" It is also reBuired that it

$ust 'e stored totallyse arated !ro$ the other !oodand 'e%erage ingredients

since chocolates readilya'sor's their odors or!ragrances and totallyre laces its owncharacteristics in ter$s o! its


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INTRODUCTION: PART >

Pac(aging !or Chocolates:

" Ideally the ac(aging

$ediu$ that will 'e used isso$ething that resist thea'sor tion o! $oisture itdoes not deteriorate easilythrough ti$e not easilytorn 'y hand and the $ediu$

l d $ t ' 'l t

Chocolate Science Workshop

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Transcript of Chocolate Science Workshop