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Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
Toxic buttons
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Toxic buttons

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  • 1. chocolates
    by :Christine S. Palad
  • 2.
  • 3. chocolates
    Chocolate -comprises a number of raw and processed foods produced from the seed of the tropical Theobroma cacao tree.
  • 4. TYPES OF CHOCOLATES -type of chocolate depends on quantities of different ingredients which are added in chocolate and also depend on the temperature and the length of roasting.
    • Unsweetened chocolate
    • 5. Dark chocolate
    • 6. White chocolate
    • 7. Milk chocolate
    • 8. Semi-sweet chocolate and Bittersweet chocolate
    • 9. Couverture chocolate
    • 10. Ultra Couverture chocolate
    • 11. Compound Chocolate
  • Unsweetened chocolate
    • rawest form
    • 12. used as the base for cakes, brownies, and cookies
    • 13. pure chocolate liquor
    • 14. no sugar
  • Dark chocolate
    • plain chocolate, sweet chocolate
    • 15. chocolate without milk
    • 16. 15% concentration of chocolate liquor
    • 17. healthy chocolate
  • White chocolate
    • combination of cocoa butter, sugar, milk solids, vanilla, and lecithin
    • 18. ivory-colored
    • 19. white-colored (vegetative fat)
    • 20. made in New Hampshire after World War
  • Milk chocolate
    • Made up of chocolate liquor, cocoa butter, vanilla, milk solids, and lecithin
    • 21. contain at least 10% of chocolate liquor, 3.7% milk fats, and 12% milk solids
    • 22. used in decorating cake and cookies
  • Semi-sweet chocolate and Bittersweet chocolate
    • the same kind of chocolate, both refer to dark chocolate
    • 23. contain cocoa liquor, sugar, cocoa butter, vanilla, and sometimes lecithin
  • Couverture chocolate
    • Couverture-” covering”
    • 24. finest quality of chocolate in the world
    • 25. with premium cacao beans and a high percentage of cocoa butter
    • 26. total fat content of 30-40%
    • 27. used by professional pastry chefs
  • Ultra Couverture chocolate
    • equal in terms of quality to Couverture chocolate
    • 28. contains a higher content of cocoa butter, the name “Ultra”
    • 29. not easy to produce
    • 30. difficult to balance higher cocoa butter content
  • Compound Chocolate
    • made by a combination of cocoa and vegetable fat
    • 31. Used tropical fats and or hydrogenated fats, as a replacement for cocoa butter
    • 32. used for candy bar coatings
    • 33. added with flavors such as mint, orange, or strawberry to increase its deliciousness
  • Procedures in making chocolates
  • 34. Chocolate production: From bean to bar
  • Top 5 most expensive chocolates in the world
  • 44. 5.Godiva : $ 117 (1,872.00)
    Producer:  Godiva “G” CollectionPrice:  US$ 117 per poundLocation:  New York City, New York
    • The entire collection of “G” consists of various ingredients and taste like a palette d’Or, Tasmanian honey and Mexican Hot Chocolate
  • 4.Richart : US$ 120 (5,520.00)
    Producer:  Richart ©Price:  US$ 120 per gramLocation:  Lyon, France
    • Several types of chocolate Richart include chocolate with almonds, raspberries, strawberries and other exotic fruits
  • 3. Delafee : $504 (23,184.00)
    Producer : Delfee ©Price : $ 504 per 450 gramLocation: Neuchatel, Switzerland
    • chocolate made from 24 carats gold shaped chocolate pieces and each made by hand
    • 45. made from sugar, coconut oil, cocoa butter, milk powder and vanilla.
  • 2. Noka : $854 (39,284.00)
    Producer: Noka Vintages CollectionPrice: $ 854 per 450 gramLocation: Dallas, Texas
    • made from 75 percent pure cacao with other mixtures such as cocoa butter and sugar.
  • 1. Chocopolagie : $2,600 (119,600.00)
    • Producer: KnipschildtPrice: $ 2,600 per 450 gramsLocation: Norwalk, Connecticut
    • 46. create one of the most delicious chocolate in the world
    • 47. consists of 70 percent cocoa Valhrona Ganache mixed with soft, hand-made truffle oil
  • World’s biggest chocolate
  • 48. Easteregg Chocolate
    • Largest Easter egg recorded in Guinness Book of Records
    • 49. Made by Belgian chocolate
    • 50. 50,000 bars used
    • 51. Measured 8.32 meters high
    • 52. Used 1950 kg of chocolates
    • 53. Finished in 525 hours
  • Advantages and disadvantages of chocolates
  • 54. comparison
    advantages
    disadvantages
    • Contain large amount of antioxidants
    • 55. Promoting good blood flow
    • 56. Increase chemical levels in the brain
    • 57. Anti-cancer substance
    • 58. Brain stimulator
    • 59. Prevents cough and diarrhea
    • 60. Energy boosters
    • 61. Anti-clotting effect
    Can cause overweight and obesity
    Cause tooth decay
    Cause pimples and acne
  • 62. Chocolate carvings and sculptures
  • 63.
  • 64.
  • 65. references
    www.AlliNeed.com
    www.google.com
    www.ChocolateAlchemy.com
    www.amazon.com
    www.KeratinFromBrazil.com
    www.Fudge-House.com
  • 66. Thank you for listening !
    christine_palad@yahoo.com
    09095270407

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