The word 'chocolate' comes from the Mayan word xocoatl, and 'cocoa' from the Aztec word cacahuatl. The traditional Aztec chocolate drink contained chocolate, water, chili, saffron, cinnamon, dried ginger and vanilla but no sugar or milk. Cocoa pods are harvested year-round from May to December. The beans are fermented, cleaned, dried, roasted, cracked to separate the nibs, and ground into a thick liquid called chocolate liquor. Further processing results in cocoa powder, cocoa butter, or chocolate depending on the desired product. Popular chocolate brands like Cadbury, Kit Kat, and Snickers were invented between 1842-1937.

1. The word 'Chocolate' comes from the Mayan word xocoatl,
and the word 'cocoa' from the Aztec cacahuatl.

2. The traditional Aztec chocolate drink contained not only
chocolate and water but also chili, saffron, cinnamon, dried
ginger and vanilla? Sugar and milk were not added, so this
would have been a very different chocolate experience to the
one most of us know today.

3. HARVESTED Cocoa pods are harvested year –
round, though from may to
December.
FERMENTATION Fermentation of the beans and pulp,
thereby killing the seeds’ embryo causing
some biochemical changes
CLEANING The beans are then cleaned of pulp, dried,

4. ROASTING Roast the beans for about an hour at about
121o C to develop the rich characteristic
flavors of chocolate & way of browning
reactions.
BREAKING The seeds crack open and the kernels, called
nibs are separated.
GRINDING The nibs are ground up and, because they are
more than half cocoa butter, form a thick
liquid called chocolate liquor.

5. which consists of small particles of solid
CHOCOLATE LIQUOR nib –protein, carbohydrates, and so on –
suspended in the oil.
Further treatment of the chocolate varies
according to the desired end product.
CHOCOLATE LIQUOR
cocoa powder Chocolate

6. COCOA MANUFACTURING
Alkalization Fat pressing
Treating the pressed pressed to
chocolate liquor or to form form into
nibs with an alkaline into press
solution cocoa cakes
butter
This renders the
chocolate darker, Breaking , Grinding &
milds the flavor Sifting – got COCOA
POWDER

7. Chocolate
Manufacturing
Addition of
Sugar , milk & conching Tempering
cocoa butter
bitterswee Mixing & Refining a
t or sweet process called ‘conching’, Mold enro
chocolate ing lling
is to be
made,
then sugar Plain Chocola
go on up to several
is added ; chocol te
days for conching
if milk ate Coat
chocolate, proud.
then sugar
and milk
solids.

8. history of Some Brand chocolate.
1842 Cadbury's chocolate company creates the first chocolate bar,
made possible by the invention of the cocoa press.
1875 Daniel Peters, a Swiss chocolate maker mixes Henri Nestle's
condensed milk with chocolate, and the produce the first milk
chocolate.

9. 1905 Cadbury's Dairy Milk Bar is introduced
1930 Franklin Mars invents the Snickers bar.
1937 Kit Kat, Rolo and Smarties are all invented in this year.

10. MR. VAIBHAV DALVI
MR. VISHAL AJABE