History of Chocolate 1900 BC. Aztecs prepared cacao as a beverage. Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. 300BC Maya Culture: To the Mayas, cocoa pods symbolized life and fertility. Stones from their palaces and temples revealed many carved pictures of cocoa pods.fertilitytemples The Aztecs used the cocoa bean to produce a beverage called “xocoatl”

History of Chocolate The Mayas cultivated the earliest know cocoa plantations. The cocoa pod was often represented in religious rituals, and the texts their literature refer to cocoa as the god’s foodrituals literature 1502, Columbus landed in Nicaragua: He was the first European to discover cocoa beans being used as currency, and to make a drink, as in the Aztec culture. Christopher Columbus brought some cocoa beans to show Ferdinand and Isabella of Spain, but it was Spanish friars who introduced it to Europe more broadly.1502ColumbusNicaraguacurrency Christopher ColumbusFerdinand Isabella of Spain

History of Chocolate 1755, Chocolate makes its appearance in The United States.1755United States The Europeans sweetened and fattened it by adding refined sugar and milksweetenedfattenedsugarmilk 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate creating the modern chocolate barJohn Cadbury

Theobroma cacao also cacao tree and cocoa tree, is a small (4–8 m or 15–26 ft tall). Central America and Mesoamerica. It requires a humid climate with regular rainfall and good soil. rainfall The flowers are produced in clusters directly on the trunk and older branches; they are small, 1–2 cm (1/2–1 in) diameter, with pink calyx.flowerstrunk The fruit, called a cacao pod. ripening yellow to orange, and weighs about 500 g (1 lb) when ripefruit The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp.seeds

Theobroma cacao also cacao tree and cocoa tree, is a small (4–8 m or 15–26 ft tall). Central America and Mesoamerica. It requires a humid climate with regular rainfall and good soil. rainfall The flowers are produced in clusters directly on the trunk and older branches; they are small, 1–2 cm (1/2–1 in) diameter, with pink calyx.flowerstrunk The fruit, called a cacao pod. ripening yellow to orange, and weighs about 500 g (1 lb) when ripefruit The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp.seeds

Theobroma cacao also cacao tree and cocoa tree, is a small (4–8 m or 15–26 ft tall). Central America and Mesoamerica. It requires a humid climate with regular rainfall and good soil. rainfall The flowers are produced in clusters directly on the trunk and older branches; they are small, 1–2 cm (1/2–1 in) diameter, with pink calyx.flowerstrunk The fruit, called a cacao pod. ripening yellow to orange, and weighs about 500 g (1 lb) when ripefruit The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp.seeds

The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp.seeds The seeds are the main ingredient of chocolate chocolate

Cocoa Classification There are three main cultivar groups of cacao beans used to make cocoa and chocolate Criollo Group Forastero Group Trinitario The flavor of the cacao beans is not only dependent on the variety, but also on the soil, temperature, sunshine and rainfall. FACT: It is now possible to buy chocolates made with cacao beans from one single region and thus compare the aromas; these chocolates are often called specialty chocolates, in contrast to ordinary chocolate which are made with mostly cheap cacao beans from several regions and with more than one cacao variety.

The most prized, rare, and expensive Criollo Group fine Arabica bean is to coffee, the even finer and rarer Criollo bean is to chocolate. Criollo chocolate has a distinctly reddish colour, and an equally distinctive complex taste which can include flavours of caramel, nuts, vanilla and tobacco. The reason for the general scarcity of Criollo cocoa today is the lack of resistance of the Criollo tree towards disease Criollos are Ocumare 61 and the well-publicized Chuao, both of which are found in Venezuela. Only 10% of chocolate is made from Criollo, which is less bitter and more aromatic Cocoa Classification

80% of chocolate is made using this beans This is the equivalent of the Robusta bean in coffee, namely the most widespread variety which has been cultivated for mass production. It grows in several South American countries, including Peru, Ecuador, Colombia, Brazil, Guyana, and Venezuela, as well as in Africa and South-East Asia. Its characteristics include: very or extremely bitter, very aromatic, very astringent and high in tannin. Forastero Group Cocoa Classification

hybrid between the Criollo and Forastero trees and originated in Trinidad Crossbreed between the Forastero and Criollo Trinitario trees spread across the globe and can be found in Venezuela Ecuador, Cameroon, Samoa, Sri Lanka, Java and Papua New Guinea. Trinitario is the predominant fine/flavour cocoa and is the most likely bean to be found in high-quality dark chocolate today. Trinitario Group Cocoa Classification

The cacao fruits are opened and the pulp and seeds are transferred to larger containers. The cacao beans are later transferred to wooden crates or baskets with banana leaves in between and on top to enable an optimal fermentation. The duration of the fermentation depends on the variety and is from 2 to more than 7 days. The length of the fermentation also affects the aroma, so if well-developed aroma is wanted the beans are fermentation for a longer time. Growing Cocoa Beans ( Fermentation Period)

Drying and Roasting At this stage the smell of cocoa can be observed. In small plantations the fermented beans are spread by hand, and later turned over by hand or foot. In Central America the beans are dried on wooden floors which can be covered by a sliding roof if it starts to rain. On larger plantations electric dryers are used. The drying process takes 1-2 weeks, and during that period the color changes from reddish brown to dark brown. The beans are then polished by a machine to obtain an improved visual appearance.

Packing the Beans The cacao beans are then packed for domestic consumption or for export to cocoa and chocolate manufacturers. The cacao beans are sometimes treated by alkali in a process called "Dutching". This process removes some of the acidity of the beans and gives a more smooth flavor and a darker color of the cocoa.

Processing the Cocoa Cleaning Roasting Cracking Winnowing process *Dirts are blown away by fan. First, the cocoa beans are thoroughly cleaned by passing them through a cleaning machine. crucial for the development of the characteristic aroma of chocolate

Winnowing Process Removing the skin and cocoa nib

Winnowing the Beans

Processing the Cocoa Blending Grinding Different qualities of chocolate are blended according to particular recipes. Manufacturers always make a big secret out of this Nibs are ground into a non-alcoholic liquid called COCOA LIQUOR. Cocoa liquor is the main ingredient in chocolate. Pressing Giant hydraulic presses squeeze the COCOA BUTTER out of the cocoa liquor.

Processing the Cocoa Hydraulic Machine

Processing the Cocoa Pressing mass is put into hydraulic presses and high pressure is applied to remove the desired cocoa butter (the fat of the cocoa bean). 2 OUTPUT Pressed Cake Cocoa Butter pulverized COCOA POWDER.

How Chocolate Is MADE? BLENDING In the “mélangeur” as it is called the relevant ingredients are kneaded together according to the kind and quality of the chocolate required. Relevant ingredients: Dark chocolate: cocoa mass*, cocoa butter*, and sugar. Milk chocolate: cocoa mass, cocoa butter, sugar, and milk powder. Fine white chocolate: cocoa butter, sugar, and milk powder.

How Chocolate Is MADE? CONCHING The name “conching” is taken from the shell- like containers which were originally used in this part of the processing. *conching periods can range from a few hours up to a few days or longer. * to develop and modify the chocolate Flavours and smoothness. fine-quality chocolate is conched for up to 96 hours COOLING

How Chocolate Is MADE? COOLING After conching, the chocolate is tempered in large machines that cool the chocolate to precise temperatures in order to produce shiny, smooth bars. Finally, the chocolate is poured into molds, cooled, wrapped, and rolled off the assembly line in order to be shipped to consumers around the world.

Types of Chocolate Dark chocolate high content of cocoa solids and no or very little milk Other ingredients (Sugar, preservatives) semi-sweet 40-62% bittersweet 60 to 85% unsweetened 100%.

Types of Chocolate Milk chocolate 10-20% cocoa solids (which includes cocoa and cocoa butter 12% milk solids Other ingredients (sugar, flavoring, preservatives)

Types of Chocolate White chocolate does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings cannot be called 'chocolate' because of the low content of cocoa solids

Tempering Chocolate Tempered chocolate is the secret to professional chocolate products *smooth (melts in mouth) *shiny finish *satisfying snap Methods in Tempering Chocolates. 1.Tablage / Tabling/ marble-slab method 2.Seeding or Injection Microwave style

WHY: Tempering Chocolate is needed? chocolate is composed of 6 different crystal but the desirable ones are called BETA CRYSTALS. The development and formation of these beta crystals are what makes well-tempered chocolate. When you melt down chocolate, the chain of cacao butter crystals become intrinsically unstable and loses its neat formation. Controlling the chocolate with certain precise temperature (tempering) stablizes back the crystals that went haywire.

Procedures in Tempering Chocolate Tablage Method 1.First melt all your chocolates according to its temperatures 1.Pour 2/3 of it on to your marble slab. (Leave the remaining 1/3 in the mixing bowl) 3.Using your palette knife, spread it across your marble back and forth until it reaches to its right temperature. 4. Pour back this chocolate in to the bowl where you’ve left the other 1/3. (Slowly mix the two mixtures with your spatula. Make sure you thoroughly mix.) 5. After mixing, the chocolate should their tempered temperature.

Procedures in Tempering Chocolate Seeding Method 1.Put aside 1/3 of the chocolate & melt the rest. Melt until the temeprature 2.Take it out of the double boiler in to a mixing bowl. 3.Deposit the 1/3 you kept aside. 4.Slowly mix it in (so as not to create air bubbles in your mixture). Constantly keep check on how the temperature’s doing. Note, for this you need a supply of tempered chocolate, as the whole idea of the method is to introduce (‘seed’) stable cacao butter crystals to unstable liquid chocolate.

Procedures in Tempering Chocolate Do Not Put BIG BLOCK of Chocolate Always chopped the chocolates into small Tidbits for better distribution and good result

What Happens to the Chocolates when it is not properly tempered? FAT BLOOM 2 Reasons the cocoa fat rises to the surface

What Happens to the Chocolates when it is not properly tempered? SUGAR BLOOM 2 Reasons T he splotchy sweat marks after the chocolate had been in contact with moisture. The moisture dissolves the sugar present in your chocolate & when that dries, the dissolved sugar crystallizes leave marks behind. temperature fluctuations, such as when removed from the cold fridge & then left open in a room

1 T of shortening for every 6oz/ 180g of chocolate. Stir gently and evenly until the chocolate has loosened and the shortening is incorporated. You can now use this chocolate for brownies, cakes, cookies, or other recipes Why Chocolate Seize? When the melted chocolate comes into contact with water, the dry particles become moist and begin to stick together, quickly forming a gritty, rough mass of chocolate. Seized chocolate cannot be fixed, but it can be put to other uses turn into a grainy, clumpy mess

Temperature for Tempering Chocolate PROCESSDARK CHOCOLATE MILK AND WHITE CHOCOLATE MELTING50-55C45-50C TEMPERING27-29C26-28C REWARMING30-32C29-30C