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chocolate, history,how to make chocolate bar,facts and myths

chocolate, history,how to make chocolate bar,facts and myths

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    chocolate chocolate Presentation Transcript

    • presented BY :Pratik gupta (eee 4TH SEM )
    • Description of Chocolate Chocolate is made from cocoa beans found on the cacao tree. •The cacao tree was first discovered in the South American rainforest. The three main ingredients in chocolate are chocolate liquor, cocoa powder, and cocoa butter. Different kinds of chocolate use varying amounts of these 3 ingredients.
    • About the Cacao Tree How Chocolate is Made •The cacao tree is cultivated in many countries, but today the leading suppliers are Ivory Coast, Ghana, Indonesia, Nigeria, Brazil, Came roon, Ecuador, Dominican Republic and Papua New Guinea.
    • History of Chocolate How Chocolate is Made  Dates back to about 1,500 years ago.  First found in Mayan and Aztec Civilizations. • Mayans used cacao beans to create a cold, unsweetened, spicy chocolate beverage. This was the first form of chocolate. • Aztecs came across cacao beans through trade. They named the spicy drink xocolatl (bitter water). • Cacao beans played important roles in both Mayan and Aztec Civilizations.
    • History of Chocolate How Chocolate is Made •The cocoa bean was introduced to Spain in the 16th century. •The chocolate drink was first brought to Europe by Spanish conquistador, Hernan Cortes. The drink was sweetened to match European tastes. The drink was also prescribed to people for depression and used in love and death potions. •In the late 18th century French and Dutch processors experimented with chocolate liquid. The first chocolate bar was made in Switzerland in 1819, and in 1875 the milk chocolate was invented.
    • Harvesting Cocoa & Cocoa processing How Chocolate is Made Step #1: Plucking and opening the Pods Cocoa beans grow in pods that sprout off of the trunk and branches of cocoa trees. The pods start out green and turn orange when they are ripe. After the cocoa pods are collected into baskets, they are split open and the cocoa beans are removed Fresh cocoa beans are not brown at all, they do not taste at all like the sweet chocolate they will eventually produce.
    • Step #2: Fermenting the cocoa seeds Now the beans undergo the fermentation processing.  They are either placed in large, shallow, heated trays or covered with large banana leaves.  If the climate is right, they may be simply heated by the sun.  Workers come along periodically and stir them up so that all of the beans come out equally fermented.  During fermentation is when the beans turn brown. This process may take five or eight days.
    • Step #3: Drying the cocoa seeds After fermentation, the cocoa seeds must be dried before they can be scooped into sacks and shipped to chocolate manufacturers.  Farmers simply spread the fermented seeds on trays and leave them in the sun to dry.  The drying process usually takes about a week and results in seeds that are about half of their original weight. The dried and roasted Cocoa beans
    • Manufacturing Chocolate Step #1: Roasting and Winnowing the Cocoa The first thing that chocolate manufacturers do with cocoa beans is roast them(develops the colour and flavour).  The outer shell of the beans is removed, and the inner cocoa bean meat is broken into small pieces called "cocoa nibs.“ The roasting process makes the shells of the cocoa brittle, and cocoa nibs pass through a series of sieves, which strain and sort the nibs according to size in a process called "winnowing".
    • Step #2: Grinding the Cocoa Nibs Grinding is the process by which cocoa nibs are ground into " cocoa liquor“.  The grinding process generates heat and the dry granular consistency of the cocoa nib is then turned into a liquid as the high amount of fat contained in the nib melts.  The cocoa liquor is mixed with cocoa butter and sugar. In the case of milk chocolate, fresh, sweetened condensed or roller-dry low-heat powdered whole milk is added.
    • Step #3: Blending Cocoa liquor and molding Chocolate After the mixing process, the blend is further refined to bring the particle size of the added milk and sugar down to the desired fineness.  The Cocoa powder or 'mass' is blended back with the butter and liquor in varying quantities to make different types of chocolate.
    • Chocolate Facts Chocolate Consumption: •Americans consume over 3.1 billion pounds of chocolate every year, which is about 11.7 pounds per person. •Milk Chocolate is the most popular among Americans, followed by dark chocolate and then white chocolate. Chocolate contains more than 300 known chemicals. •Flavanols •Theobromine •Caffeine •Tyramine •Pehnyletylamine •Anandamide
    • Chocolate Facts Chocolate is considered a mood food. •Contains an amino acid called L-tryptophan. This increases serotonin in the brain, which is a calming hormone. •Said to be nature’s own “antidepressant.”
    • Chocolate Myths and Truths Myth: High in cholesterol. Truth: Chocolate is low in cholesterol and low in animal fat. Myth: Causes tooth decay. Truth: Studies found that tooth decay is not as big of a problem as once thought. Tooth decay is mostly caused by poor hygiene. Myth: High in caffeine. Truth: Chocolate is not high in caffeine and contains less caffeine than coffee. Truth: When eaten in moderation, chocolate does not cause weight gain. Myth: Causes weight gain.
    • Chocolate Myths and Truths Myth: Is addictive. Truth: People who say they are addicted are just experiencing strong cravings. The characteristics of an addiction such as tolerance and withdrawal and chemical changes in the brain are not associated with eating chocolate
    • Potential Health Benefits Chocolate may be good for the heart.  Chocolate contains chemicals like those found in red wine and green tea.  Helps improve circulation  Helps cut down blood pressure  Chocolate contains flavanols.  Helps in preventing the oxidations of “bad” cholesterol, which reduces the stickiness of blood platelets and improve blood vessel elasticity. Theobromine, found in chocolate, was found to treat coughs better than codeine.
    • Types of Chocolate •White chocolate •Milk chocolate •Dark chocolate •Sweet dark chocolate •Semi-sweet chocolate •Unsweetened chocolate •Bittersweet chocolate
    • World's most expensive chocolate Le Chocolate Box Price: $1.5 million Generally women are overwhelmed with two types of gifts, one is jewelry and other is chocolate. But, if the chocolate box costs 1.5 million, I think later is a better choice .
    • Reference • internet