1. FRUIT OF THE THEOBROMA CACOA TREE
Chocolate
FRUIT OF THE
THEOBROMA
CACOA TREE

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

3. Mayans
Used as currency and food

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

5. 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.

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

7. 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.

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

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

10. Processing at the Hershey Factory
Educational Video Library

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

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

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

14. 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).

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

16. 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.

17. 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

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

19. 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

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

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

22. 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.

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

24. 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”.

25. 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.

26. 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.

27. 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.

28. 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.

30. Au Coeur des Chocolats