Produits gastronomiques Gastronomic products Le chocolat Chocolate Produced at: Lycée Professionnel Les Franchises; Rue Eugène Gallion; F Langres For: LEONARDO PILOTPROJECT (supported by the European Union) “Introduction to Bilingual Teaching at Vocational Colleges“ Autors: A.Desgranges- F. Goldite

LE CHOCOLAT CHOCOLATE

THE STORY OF COCOA In Central America cocoa beans were used by the Mayas as a means of exchange.. In the Aztec period the beans were crushed and mixed with water in order to obtain a beverage which was not sweetened but seasoned with pepper. Conquistador Cortès tasted cocoa beans in the Aztec country and brought some back to Spain - so the members of the nobility started to drink cocoa but they chose to sweeten it. Cocoa became a popular drink all over Europe. However it was served to the rich only as it was a very expensive product. Until the 1850s, chocolate was only served as a beverage. Later, it was discovered that the addition of cocoa powder to sugar and cocoa butter changes chocolate properties turning it into a hard product. Since 1900 Switzerland has become the homeland of chocolate in everybody’s mind.

HOW CHOCOLATE IS MADE Cocoa beans washing sorting crushing Roasting grinding Cocoa paste Pressing Sieving  COCOA BUTTER  Crushing the inner nibs  Mixing Crushing – refining conching Regulating temperature Moulding COCOA POWDER  HARD CHOCOLATE

HOW CHOCOLATE IS MADE The basic product is the cocoa bean : the bean is first roasted and then crushed The cocoa butter is extracted from the beans and serves to smoothen the paste obtained. The paste is pressed and cocoa butter collected. The remaining product is used to make cocoa powder. Black chocolate is obtained by adding cocoa butter and sugar to the paste milk chocolate is obtained by mixing the paste with sugar and milk. It is then crushed et conched – White chocolate is obtained by adding milk and sugar to the cocoa butter

Cooking with chocolate Main courses - Sweet and sour hare served with a bitter chocolate sauce Desserts Black Forest cream cake, chocolate mousse The starters - chocolate soup prepared with cocoa powder is served in Guatemala chocolate drinks - they can be hot or cold

Guess the name of this cake Method ? Préparation:50 min cooking :30 min serves 8 persons: ingredients for the chocolate sponge cake - 6 large eggs g sugar - 80 g flour - 80 g starch - 1 bag of baking powder - 60 g black chocolate For the whipped cream: - 3 small cartons of fresh cream - sugar -For decoration: -1 tin of preserved cherries - Rum or Kirsch - Black and white chocolates