3. Find the key components Vary the components Eat chocolate
4. Find the key components Vary the components Eat chocolate
5. What foods are similar to chocolate?
FIND PHYSICAL ANALOGIES
6. To find the key components, find similarities to
other foods, such as coffee.
Cocoa bean Coffee beans
7. FAILURE: A watery brown liquid with oil residue
floating on top. Not delicious.
Crushed beans in basket Brewed cacao beans
8. Longer times in the spice grinder make a paste,
known as cocoa liquor.
Cocoa beans in spice grinder Cocoa liquor
9. Can we find a closer culinary analogy?
Cocoa bean Almond
10. Nut butters seem similar to cocoa liquor;
proteins and starches are suspended in fats.
solid particles liquid fats
x 1000
Walnut-cashew butter Microscopic view
11. Fat molecules, called triglycerides, are a
thousand times smaller than the particles.
triglyceride molecules
x 1000
Walnut-cashew butter Microscopic view
12. These triglyceride molecules are three fatty acid
molecules attached to a glycerol.
triglyceride molecules
glycerol
double-bond
13. More saturated fatty acids have higher melting
points than unsaturated ones.
All unsaturated Mixed All saturated
higher melting point
14. The saturation of chocolate fatty acids leads to a
melting point just above room temperature.
72°F 98.6 °F
J. Engmann and M. R. Mackley, “SEMI-SOLID PROCESSING OF CHOCOLATE AND COCOA BUTTER”
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C2): 95–101
29. dry cocoa beans
roast
vanilla,
nibs
lecithin,
sugar,
grind, refine milk
chocolate liquor
press conch
cocoa butter
cocoa cake
pulverize cool, form
cocoa powder chocolate
H McGee, On Food and Cooking
30. Many chocolate bars indicate the percentage of
ingredients that come from the cacao beans.
12% sugar
88% liquor
31. For our model system, chocolate is a suspension
of sugar and cocoa particles in cocoa butter.
Two views of chocolate through an optical microscope, using polarized light.
32. For our model system, chocolate is a suspension
of sugar and cocoa particles in cocoa butter.
sugar
cocoa
particles
cocoa
butter
33. Find the key components Vary the components Eat chocolate
34. What can we change about this model system?
sugar
cocoa
particles
cocoa
butter
35. Add stuff to the chocolate
CHANGE THE VARIABLES: I
37. Olive oil has more unsaturated fats and lowers
the overall melting point.
olive oil
higher melting point
38. VARIATION #2: Add coconut oil (saturated fat) to
create a scoop-able chocolate paste.
39. Coconut butter has more saturated fats and
raises the overall melting point.
coconut butter
higher melting point
40. VARIATION #3: Add corn syrup, which has water
and sugar, to make a pliable chocolate.
41. The sugars and cocoa particles are hydrophilic,
so they bind to the water in the syrup.
water sugar,
fat
cocoa particles
hydrophilic hydrophobic
42. The sugars and cocoa particles are hydrophilic,
so they bind to the water in the syrup.
water sugar fat
hydrophilic hydrophobic
43. VARIATION #4: Dilute with water and whisk in air
to create a chocolate mousse.
Cocoa butter crystallizes
see “chocolate chantilly” by Herve This
44. The cocoa butter crystals hold the air bubbles in
place, similar to a chocolate mousse.
Liquid cocoa butter, Solid cocoa butter,
bubbles incorporated bubbles held in place
45. FAILURE: Attempt to make Heston Blumenthal’s
chocolate soil leads to sticky mess.
Boil chocolate in syrup. Forms caramels, not crystals.
47. Chocolate fat molecules can arrange in at least
three different ways.
K Smith, Chocolate Tempering. Confectionary Manufacturing Expo, Brussels, Belgium, June 2006.
48. Chocolate fat molecules can arrange in at least
three different ways.
K Smith, Chocolate Tempering. Confectionary Manufacturing Expo, Brussels, Belgium, June 2006.
49. Each of these arrangements has a different
melting point.
T ( C)
36
33 29-34
30
27
20-27
24 ’
21 17-22
18
15
50. Heating and cooling can maximize the number
of crystals in the form.
T ( C)
36
33 29-34
30
27
20-27
24 ’
21 17-22
18
15
51. Heating and cooling can maximize the number
of crystals in the form.
T ( C)
36
33
30
27
24
21
18
15
52. Tempered chocolate has a shiny appearance,
compared to non-tempered chocolate.
200 m 200 m
Tempered Not tempered
58. What other factors are important for the
tempering process?
50°C RT 50°C 4°C 50°C 4°C 50°C 34°C 50°C 34°C
no agitation 4°C RT 4°C RT 32°C RT 32°C RT
agitation no agitation agitation no agitation
Amy Vo
59. Find the key components Vary the components Eat chocolate
61. Step 1: Look at the glossiness of each chocolate.
Taza Mexicano Taza 87% Endangered Species 88% Jivara Lactee
62. Step 2. Observe how the chocolate breaks.
Taza Mexicano Taza 87% Endangered Species 88% Jivara Lactee
63. Step 3: Feel the microstructure of the chocolate.
Taza Mexicano Taza 87% Endangered Species 88% Jivara Lactee
Thanks to Adam Graham and Harvard Center for Nanoscale Science
Crystal structures are found using x-ray diffraction.Wide-angle (WAXS): shorter-spacing smaller structures – Bragg diffractionSmall-angle (SAXS): finer structures – elastic diffraction
Crystal structures are found using x-ray diffraction.Wide-angle (WAXS): shorter-spacing smaller structures – Bragg diffractionSmall-angle (SAXS): finer structures – elastic diffraction
1. Mouthfeel: High fat content (chocolate, cocoa butter, & milkfat) for very smooth moutfeel. It's even advertised as "silky smooth"2. Flavor: Ingredients include chocolate processed with alkali, natural & artificial flavors, & lots of sugar. Alkalizing neutralizes acidity in chocolate flavor, makes color much darker, destroys most flavonoids. Added flavors and sugar also alter flavor. Beans for this cacao most likely Forastero type, probably sourced from West Africa. Other most likely source is Trinitario beans from Southeast Asia.3. High volume production method. Chocolate oriented for large commercial audience. Sourcing via traditional large scale practices, but moving to Fair Trade certified in near future. Also interesting to note heavy marketing to women, messages of "chocolate love" included in packaging.Approximate cost for 50 people: $10 (estimated 2-3 bags)
1. Mouthfeel: High cocoa butter content for very smooth mouthfeel. Used commonly in pastry, chocolate fillings, moulding, enrobing, and icing because high cocoa butter content allows it to set up nicely when tempered. This chocolate is found in upscale pastries and bonbons all around the country. Also a popular eating chocolate.2. Flavor: Chocolate is not alkalized and cocoa content is relatively high, making for more potent flavor. Aromatic bouquet, fresh slightly acid chocolate taste, with intense hints of red fruits. Single origin chocolate, blend of Trinitario and Criollo beans from Madagascar. 3. Medium volume production method; high volume in realm good of quality chocolate. Chocolate oriented for mid range connoisseur audience. Sourcing more careful, likely more ethical.Approximate cost for 50 people: $30 (for 2.2 lb bag of discs, so some leftovers)
1. Mouthfeel: High cocoa butter content for very smooth mouthfeel. Used commonly in pastry, chocolate fillings, moulding, enrobing, and icing because high cocoa butter content allows it to set up nicely when tempered. This chocolate is found in upscale pastries and bonbons all around the country. Also a popular eating chocolate.2. Flavor: Chocolate is not alkalized and cocoa content is relatively high, making for more potent flavor. Aromatic bouquet, fresh slightly acid chocolate taste, with intense hints of red fruits. Single origin chocolate, blend of Trinitario and Criollo beans from Madagascar. 3. Medium volume production method; high volume in realm good of quality chocolate. Chocolate oriented for mid range connoisseur audience. Sourcing more careful, likely more ethical.Approximate cost for 50 people: $30 (for 2.2 lb bag of discs, so some leftovers)
1. Mouthfeel: High cocoa butter content for very smooth mouthfeel. Used commonly in pastry, chocolate fillings, moulding, enrobing, and icing because high cocoa butter content allows it to set up nicely when tempered. This chocolate is found in upscale pastries and bonbons all around the country. Also a popular eating chocolate.2. Flavor: Chocolate is not alkalized and cocoa content is relatively high, making for more potent flavor. Aromatic bouquet, fresh slightly acid chocolate taste, with intense hints of red fruits. Single origin chocolate, blend of Trinitario and Criollo beans from Madagascar. 3. Medium volume production method; high volume in realm good of quality chocolate. Chocolate oriented for mid range connoisseur audience. Sourcing more careful, likely more ethical.Approximate cost for 50 people: $30 (for 2.2 lb bag of discs, so some leftovers)
Rogue Chocolatier bar (70% either Hispaniola or Rio Caribe, depending on availability) http://www.roguechocolatier.com/products-page/About this chocolate:1. Mouthfeel: Minimalist chocolate with no added cocoa butter. Only ingredients are cacao beans (in form of chocolate liquor) and sugar. Lower fat content means slower melt. The melt, while slow, is very smooth due to refining and conching.2. Flavor: Higher cocoa content for more potent flavor. Due to careful nature of bean selection and processing, several identifiable flavors. Single origin chocolate, beans from either Dominican Republic or Venezuela, depending on which bar is chosen. 3. Micro batch production method (two person operation, studio setting, small scale equipment). Chocolate oriented for serious connoisseurs. Sourcing extremely careful.Approximate cost for 50 people: $35-42 (5 or 6 bars)
1. Mouthfeel: High cocoa butter content for very smooth mouthfeel. Used commonly in pastry, chocolate fillings, moulding, enrobing, and icing because high cocoa butter content allows it to set up nicely when tempered. This chocolate is found in upscale pastries and bonbons all around the country. Also a popular eating chocolate.2. Flavor: Chocolate is not alkalized and cocoa content is relatively high, making for more potent flavor. Aromatic bouquet, fresh slightly acid chocolate taste, with intense hints of red fruits. Single origin chocolate, blend of Trinitario and Criollo beans from Madagascar. 3. Medium volume production method; high volume in realm good of quality chocolate. Chocolate oriented for mid range connoisseur audience. Sourcing more careful, likely more ethical.Approximate cost for 50 people: $30 (for 2.2 lb bag of discs, so some leftovers)
Rogue Chocolatier bar (70% either Hispaniola or Rio Caribe, depending on availability) http://www.roguechocolatier.com/products-page/About this chocolate:1. Mouthfeel: Minimalist chocolate with no added cocoa butter. Only ingredients are cacao beans (in form of chocolate liquor) and sugar. Lower fat content means slower melt. The melt, while slow, is very smooth due to refining and conching.2. Flavor: Higher cocoa content for more potent flavor. Due to careful nature of bean selection and processing, several identifiable flavors. Single origin chocolate, beans from either Dominican Republic or Venezuela, depending on which bar is chosen. 3. Micro batch production method (two person operation, studio setting, small scale equipment). Chocolate oriented for serious connoisseurs. Sourcing extremely careful.Approximate cost for 50 people: $35-42 (5 or 6 bars)