FRUIT OF THE THEOBROMA CACOA TREE Chocolate FRUIT OF THE THEOBROMA CACOA TREE

History of Chocolate Used by native people of the Central & South America

Mayans Used as currency and food

Toltecs “sun beans” used for 1,000 years, discovered that if beans fermented, much better product, more flavor and milder.

Aztecs Named the bean xoco (bitter) + latl (water), used as currency especially to pay taxes. Spiced the drink with vanilla, wild honey, pita juice and chile powder. Montezuma drank 50 golden goblets per day for energy and strength and as an aphrodisiac.

Spanish 1519 Cortes conquered the Aztecs and “discovered” cocoa beans. Took beans home to Spain.

Spanish Modified Added cinnamon, nutmeg, pepper, ginger and sugar. Prized for the ability to keep a soldier fresh for a whole day. Became the national drink of Spain.

Europe Last half of 17th century, traveled to the French court (considered an aphrodisiac) and became more widely known throughout Europe.

Processing Cocoa beans are found in pods which are harvested, fermented and dried.

Processing at the Hershey Factory Educational Video Library

Processing Continued Then roasted and blended. Next the beans are crushed and outer shell is removed exposing the nib.

Processing Continued The nibs are crushed into a liquid called chocolate liquor.

Processing Continued The chocolate liquor is pressed to extract the cocoa butter from the cocoa powder.

Processing Continued Cocoa powder and cocoa butter are blended with sugar. The amount used is dependant on what kind of chocolate is being made (i.e. Dark, Milk or White).

Processing Continued Conching – melted chocolate is scraped and stirred to wear away rough edges in order produce a smooth chocolate bar.

Terms Dutching – adding an alkali (sodium bicarbonate) to chocolate liguor Bloom – When chocolate is tempered incorrectly, or cooled improperly then fat or sugar crystals form dull gray streaks.

Types of Chocolate Unsweetened – no sugar only coco butter 53% and cocoa powder (chocolate liquor) Semisweet – chocolate liquor + sugar Bittersweet – less sugar than semisweet Milk chocolate – milk added to chocolate liquor White chocolate – cocoa butter only no cocoa powder + sugar

Nutrients in Chocolate Phenylethylamine -marijuana like chemical makes one “feel good”. Theobromine –stimulant and diuretic Protein and calcium

Antioxidants (may prevent: cancer, atherosclerosis, coronary heart disease) Caffeine (not much) -1.55 oz milk chocolate bar = 12 mg -coffee = 150 mg Fat – 1.5 chocolate bar = ½ daily total of saturated fat

Tempering Tempering – chocolate is stabilized through a melting and cooling process. Chocolate is tempered for strength, shine and to avoid bloom

Tempering Methods: Classic Method Melt chocolate until it reaches a temp. of 120 to 122 F

Classic Method Pour 2/3 of melted chocolate onto a marble slab and work until it reaches a temp. of 80 F. Keep remaining chocolate at about 92 – 94 F.

Classic Method Put cooled chocolate into bowl and add warm chocolate a little at a time until it reaches 88 to 89 F.

Tempering Chocolate: Seeded Method Break chocolate into chunks. Melt 2/3 of chocolate: milk and white to 110 and dark to 115 F, in double boiler. Don’t get water into chocolate or it will “seize”.

Seeded Method Add remaining 1/3 of chocolate chunks. Stir into melted chocolate, making contact with all of the melted chocolate. When milk or white is 86 or dark 88 F, remove chunks to stop process.

Tempering: Microwave Method Place the chocolate in a microwave-safe container. Chocolate should be broken up. Set the microwave oven to defrost and turn on.

Microwave Method When the chocolate looks wet, stop the microwave frequently and stir. When the chocolate is almost at 118 F (not over 122 F) remove it from the microwave oven. Finish using one of the previous methods.

Testing Smear a small amount of your tempered chocolate on a small piece of waxed paper and refrigerate it for 3 to 5 minutes. If the chocolate is glassy and firm, the chocolate is ready to use.

Au Coeur des Chocolats