Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
CHOCOLATE
Cacao is the plant and all its products, before processing. Cacao refers to the unprocessed seed of the cacao tree, although some use the term "cocoa" to refer to the plant and its seeds.
Chocolate is the product of the seeds of the cacao plant after processing, whether liquid or solid.
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.
Chocolate is a processed food produced from the seed of the tropical tree cacao, which is scientifically identified as,
“Theobroma cacao”
The Greek meaning of ‘Theobroma cacao’ is the “Food of the Gods”
The word ‘Chocolate’ is said to derive from the Aztec word, ‘Xocolatl’ (which is in Nuhatl Language), which means “Bitter Water”
Grown 15 degrees north or south of the equator
70% grown in West Africa with Ivory Coast and Ghana largest producers
Brazil and Ecuador also large producers
Takes 5 years for trees to produce
Most produced by small farmers
Cocoa beans are known to have more than 300 healthful compounds.
It includes, phenylethylamine, theobromine, and many polyphenols, like flavonoids.
Cocoa beans also contain many vitamins and minerals as well as healthy doses
Mayan Civilization:
The Mayans took the cacao trees and grew it for themselves. They harvested, fermented, roasted, and ground the seeds into a paste and created a chocolate drink. The drink was made by mixing water, Chile peppers, cornmeal, cocoa beans, and some other ingredients. The Mayans believed the cacao tree came from a divine source and worshipped the tree. They used the drink in ceremonies, such as religious and burial ceremonies. It was also drunk by people in the upper class, including the wealthy and the religious elite.
Aztecs:
The Aztecs came across the cacao beans through trade, because they were unable to grow the cacao tree for themselves due to the climate.. They named the spicy drink xocaltl, meaning bitter water. The Aztec emperor, Montezuma, loved the drink so much he was said to have drank it 50 times a day. He was reported to have taken the drink before visiting his wives so historians say that this might have been where the legends of chocolate being an aphrodisiac began.
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
To find the way by which coco could be produced in Bangladesh. We will be able to coco produced in Bangladesh and able to manufacture it with lowest possible coast .
Chocolate from bean to bar By Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
Chocolate from bean to bar by Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
CHOCOLATE
Cacao is the plant and all its products, before processing. Cacao refers to the unprocessed seed of the cacao tree, although some use the term "cocoa" to refer to the plant and its seeds.
Chocolate is the product of the seeds of the cacao plant after processing, whether liquid or solid.
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.
Chocolate is a processed food produced from the seed of the tropical tree cacao, which is scientifically identified as,
“Theobroma cacao”
The Greek meaning of ‘Theobroma cacao’ is the “Food of the Gods”
The word ‘Chocolate’ is said to derive from the Aztec word, ‘Xocolatl’ (which is in Nuhatl Language), which means “Bitter Water”
Grown 15 degrees north or south of the equator
70% grown in West Africa with Ivory Coast and Ghana largest producers
Brazil and Ecuador also large producers
Takes 5 years for trees to produce
Most produced by small farmers
Cocoa beans are known to have more than 300 healthful compounds.
It includes, phenylethylamine, theobromine, and many polyphenols, like flavonoids.
Cocoa beans also contain many vitamins and minerals as well as healthy doses
Mayan Civilization:
The Mayans took the cacao trees and grew it for themselves. They harvested, fermented, roasted, and ground the seeds into a paste and created a chocolate drink. The drink was made by mixing water, Chile peppers, cornmeal, cocoa beans, and some other ingredients. The Mayans believed the cacao tree came from a divine source and worshipped the tree. They used the drink in ceremonies, such as religious and burial ceremonies. It was also drunk by people in the upper class, including the wealthy and the religious elite.
Aztecs:
The Aztecs came across the cacao beans through trade, because they were unable to grow the cacao tree for themselves due to the climate.. They named the spicy drink xocaltl, meaning bitter water. The Aztec emperor, Montezuma, loved the drink so much he was said to have drank it 50 times a day. He was reported to have taken the drink before visiting his wives so historians say that this might have been where the legends of chocolate being an aphrodisiac began.
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
To find the way by which coco could be produced in Bangladesh. We will be able to coco produced in Bangladesh and able to manufacture it with lowest possible coast .
Chocolate from bean to bar By Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
Chocolate from bean to bar by Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
A most unique food material in human civilizationDebashis Das
From AZTECS, to NASA;
From Columbus, to E-Bay;
From Food, to Fashion;
From Cheaper, to Costlier;
From Slavery, to Fair Trade;
Chocolate is running like blood, in our Blood vessels…
A most unique food material in human civilization.
Dedicated to Millions of Chocolate fans.
If you can’t imagine life without chocolate, you’re lucky you weren’t born before the 16th century. Until then, chocolate only existed as a bitter, foamy drink in Mesoamerica. So how did we get from a bitter beverage to the chocolate bars of today? Deanna Pucciarelli traces the fascinating and often cruel history of chocolate.
Chocolate presentation
Presentation on chocolate
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History and manufacturing of chocolate
Company presentation
Chocolate is a food made from roasted and grounded cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods.
It is one of the most popular foods of the world. It has been traded internationally for centuries, mostly from underdeveloped to the developed countries. The word chocolate entered the english language from spanish word xocolat meaning bitter drink.
Chocolate is made from the fruit of cocoa trees, which are native to Central and South America. The fruits are called pods and each pod contains around 40 cacao beans. The beans are dried and roasted to create cocoa beans.
Cacao is the raw, unprocessed version of cocoa.
The origin of chocolate can be traced back to the ancient Maya and Aztec civilisation in Central America, who first enjoyed ‘chocolatl’; a much prized spicy drink made from roasteed cocoa beans. Cocoa beans were valuable, they were given as gifts on occasions such as a child coming of age and at religious ceremonies. Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC
The cocoa seeds originally has a bitter flavour, so it is fermented to improve the taste. After the seed is cleaned, roasted, and dried, the shells are removed. And the product is called cacao nibs. These nibs will be grounded and it is called cacao mass. The mass is heated and then liquified and it is turned into the chocolate liquor. And this liquor is used to produce a varieties of chocolates.
Overall, there are 7 types of chocolate. There are 3 main types of chocolate, including white chocolate, milk chocolate, and dark chocolate, although there are other types of chocolate including bittersweet chocolate, chocolate liquor, cocoa powder, and ruby chocolate.
It Has Antioxidant Properties
Dark Chocolate Can Boost Your Focus
It Protects Your Skin from Dehydration
It Supports the Functions of Your Heart
Dark Chocolate Lowers Blood Pressure
Cocoa Is Rich in Good Nutrients
It Boosts Your Energy Levels
Chocolate Is Important for Pregnant Women
Dark Chocolate May Help in Diabetes Prevention
Chocolate Makes You Happy
Contains plenty of sugar
Plenty of fats
Chocolate is rich in calories
Can lead to obesity
People even get addicted to chocolate
Some chocolates contain significant amounts of caffeine
You may experience sleeping problems
Can be bad for your teeth
Cocoa powder,Cocoa butter,Dark chocolate,White chocolate,Milk chocolate,
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
Coffee is made from the roasted and ground seeds, or beans, of the coffee plant, a tropical evergreen shrub. Most coffees prepared by machine to deliver aromatized coffee to enjoy.
a hot brown drink made by pouring boiling water onto the dried leaves of the tea bush. The leaves are called tea leaves and can be bought in small paper bags called tea bags that are put into a cup. This slide explains type and origin of tea.
Overview on PASTA gives details on types and its cooking method. pasta sauce and the preparation method is defined in detail. Storage of pasta and the service procedure is defined in detail.
Porter is the one who assist the customers at workplace, and to handle the loading, unloading, and distribution of Goods / luggage, Parcel, Furniture, Stationery and the office equipment. This slide will explain the duties and responsibilities of porter and the etiquettes of porter.
Trolleys are devices used for carrying loads or to transport the material from one point to another. F&B industry using different type of trolley to move materials and goods at the workplace. Different type of trolley and the use is explained in detailed manner. Safe handling and the efficiency of trolley is explained in the presentation
A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. This presentation will explain various type of sandwich and the preparation method. storage and service procedure is also included in the presentation. Types of bread used for sandwich.
A salad is a food served with dressing. The food can be cold dish, or green vegetables or mixture of fruits, or hot mixture of hot piquant food, or frozen mixture of bland fruits, or chopped food in hot aspic, coleslaw potato or meat.
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Cheese is coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.
Whiskey is an alcoholic beverage distilled from gains and malted grains. The presentation explains type of whiskey and the service methods of each whiskey. storage procedure and the international brand name of whiskey is explained. whiskey production method is described and Scotch and blended whiskey is covered in the presentation.
Overview of food production department and the organizational structure is explained in detail. various department heads and their duties and responsibilities were defined. menu planning and the department responsibilities were explained.
Basic information on various methods of cooking and the advantages are described in details. classification of cooking methods are explained and the various medium of cooking are covered.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
This presentation will helps to know the duties and responsibilities of office boy and pantry / Tea boy. Tray handling and the order taking procedure was explained. Basic documents and the Do's and don'ts of office boys also covered in the presentation.
Basic requirement of hospitality waiter and the grooming standard is explained in detail. etiquettes of waiter and the personal grooming also explained in details.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
Basic information on waste management system and the various type of waste and the disposal methods. few requirement to start the waste management company is discussed. also practical challenges were explain with points in the slide
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
2. CHOCOLATE
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
It is made in the form of a liquid, paste, or in a block, or used as a flavouring ingredient in other foods.
Chocolate has become one of the most popular food types and flavours in the world, and a vast number of
foodstuffs involving chocolate have been created,
particular desserts including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies.
Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy
bars coated in chocolate are eaten as snacks.
SASIKUMAR NATARAJAN - EUDCATIONALIST & HOSPITALITY TRAINER 2
3. HISTORY
Chocolate may be the “food of the gods,” but for most of its 4,000-year history, it was actually consumed as a bitter beverage rather than as a sweet edible
treat. Anthropologists have found evidence that chocolate was produced by pre-Olmec cultures living in present-day Mexico as early as 1900 B.C. The ancient
Mesoamericans who first cultivated cacao plants found in the tropical rainforests of Central America fermented, roasted and ground the cacao beans into a
paste that they mixed with water, vanilla, honey, chili peppers and other spices to brew a frothy chocolate drink.
Olmec, Mayan and Aztec civilizations found chocolate to be an invigorating drink, mood enhancer and aphrodisiac, which led them to believe that it possessed
mystical and spiritual qualities. The Mayans worshipped a god of cacao and reserved chocolate for rulers, warriors, priests and nobles at sacred ceremonies.
When the Aztecs began to dominate Mesoamerica in the 14th century, they craved cacao beans, which could not be grown in the dry highlands of central
Mexico that were the heart of their civilization. The Aztecs traded with the Mayans for cocao beans, which were so coveted that they were used as currency. (In
the 1500s, Aztecs could purchase a turkey hen for 100 beans.) By some accounts, the 16th-century Aztec emperor Montezuma drank three gallons of chocolate
a day to increase his libido.
In the 1500s, Spanish conquistadors such as Hernán Cortés who sought gold and silver in Mexico returned instead with chocolate. Although the Spanish
sweetened the bitter drink with cane sugar and cinnamon, one thing remained unchanged: chocolate was still a delectable symbol of luxury, wealth and power.
Chocolate was sipped by royal lips, and only Spanish elites could afford the expensive import.
Spain managed to keep chocolate a savory secret for nearly a century, but when the daughter of Spanish King Philip III wed French King Louis XIII in 1615, she
brought her love of chocolate with her to France. The popularity of chocolate quickly spread to other European courts, and aristocrats consumed it as a magic
elixir with salubrious benefits. To slake their growing thirst for chocolate, European powers established colonial plantations in equatorial regions around the
world to grow cacao and sugar. When diseases brought by the European explorers depleted the native Mesoamerican labor pool, African slaves were imported
to work on the plantations and maintain the production of chocolate.
Chocolate remained an aristocratic nectar until Dutch chemist Coenraad Johannes van Houten in 1828 invented the cocoa press, which revolutionized
chocolate-making. The cocoa press could squeeze the fatty cocoa butter from roasted cacao beans, leaving behind a dry cake that could be pulverized into a fine
powder that could be mixed with liquids and other ingredients, poured into molds and solidified into edible, easily digestible chocolate. The innovation by van
Houten ushered in the modern era of chocolate by enabling it to be used as a confectionary ingredient, and the resulting drop in production costs made
chocolate affordable to the masses.
In 1847, British chocolate company J.S. Fry & Sons created the first solid edible chocolate bar from cocoa butter, cocoa powder and sugar. Rodolphe Lindt’s 1879
invention of the conching machine, which produced chocolate with a velvety texture and superior taste, and other advances allowed for the mass production of
smooth, creamy milk chocolate on factory assembly lines. You don’t need to have a sweet tooth to recognize the familiar names of the family-owned companies
such as Cadbury, Mars and Hershey that ushered in a chocolate boom in the late 1800s and early 1900s that has yet to abate. Today, the average American
consumes 12 lbs. of chocolate each year, and more than $75 billion worldwide is spent on chocolate annually.
SASIKUMAR NATARAJAN- EUDCATIONALIST & HOSPITALITY TRAINER 3
4. MANUFACTURE &
PROCESSING OF CHOCOLATE
1.Growing Cocoa Beans
Chocolate begins with cocoa beans, the fruit of the cacao tree (also called a
cocoa tree). Scientists know that the cacao tree originated somewhere in South
or Central America. Some say the first trees grew in the Amazon basin of Brazil,
while others place its origin in the Orinoco Valley of Venezuela. Wherever its
first home, we know the cacao tree is strictly a tropical plant thriving only in hot,
rainy climates. Cocoa can only be cultivated within 20 degrees north or south of
the equator.
Varieties of Cacao
There are two main species of cocoa: Criollo and Forastero. Criollo is sometimes
called the prince of cacaos because it is a very high-quality grade of cocoa with
exceptional flavour and aroma. Less than 15 percent of the world’s cocoa is
Criollo, grown mainly in Central America and the Caribbean. Forastero is a much
more plentiful variety of high-quality cocoa, representing most of the cocoa
grown in the world. Grown mainly in Brazil and Africa, it is hardier, more
productive (higher yielding) and easier to cultivate than Criollo and is used in just
about every blend of chocolate that is made. A third type of cocoa also deserves
mention. Trinitario, a hybrid or cross between strains of the other two types,
originated in Trinidad nearly 300 years ago. It possesses a good, aromatic flavour
and the trees are particularly suitable for cultivation.
SASIKUMAR NATARAJAN - EUDCATIONALIST & HOSPITALITY TRAINER
4
5. MANUFACTURE &
PROCESSING OF CHOCOLATE
2.The Cocoa Bean harvest
Cocoa pods are harvested by hand, one by one. Each pod is carefully cut from the
tree with a machete or sharp knife. Pods that grow on the tallest branches are
harvested with knives attached to long poles. After Picking The pods cut from the
trees are collected in piles in an open area not far from the cacao trees. Here the
woody pods are opened with one or two lengthwise taps from a well-wielded
machete.
Fermenting and Drying
Fermenting is a simple “yeasting” process in which the sugars contained in the
beans are converted to acid, primarily lactic and acetic acids. The fermentation
process takes from two-to-eight days, depending upon the cacao variety (Criollo
beans ferment more quickly than Forestero). The beans are placed in large shallow
wooden boxes or, on smaller farms, are left in piles and covered with banana
leaves.
The drying process takes several days. Farmers or workers turn the beans
frequently and use this opportunity to pick through them, removing foreign matter
and flat, broken or germinated beans. During drying, beans lose nearly all their
moisture and more than half their weight. When the beans are dried, they are
ready to be shipped to chocolate factories around the world.
SASIKUMAR NATARAJAN - EUDCATIONALIST & HOSPITALITY TRAINER
5
6. MANUFACTURE &
PROCESSING OF CHOCOLATE
3.From Bean To Chocolate
The manufacturing process requires much time and painstaking care. Making an individual-size
chocolate bar, for W instance, takes at least two-to-four days. The pressed cocoa cake that remains
after the cocoa butter is removed can be cooled, pulverized and sifted into cocoa powder. The powder
is packaged for sale in grocery stores and in large quantities for commercial use as a flavor ingredient
by dairies, bakeries and confectionery manufacturers.
Making Eating Chocolate
While cocoa butter is removed to make cocoa powder, it must be added to make chocolate. This holds
true of all eating chocolate, whether it is dark, bittersweet or milk chocolate. Besides enhancing flavor,
the added cocoa butter makes the chocolate more fluid. One example of eating chocolate is sweet
chocolate, a combination of unsweetened chocolate, sugar, cocoa butter and perhaps a little vanilla.
Whatever ingredients are used, the mixture then travels through a series of heavy rollers set one atop
the other. These rollers press against the ingredients until the mixture is refined to a smooth paste
ready for “conching.”
Conching is a flavor development process which puts the chocolate through a “kneading” action. It
takes its name from the conch shell-like shape of the containers originally used for this process. The
“conches,” as the machines are known, are equipped with heavy rollers that plow back and forth
through the chocolate mass anywhere from a few hours to up to seven days. At this stage, flavourings
are added if called for in the recipe. Conching develops the complex flavours and makes the chocolate
velvety smooth. After conching, the mixture is “tempered” — a process of carefully cooling the
mixture while continually stirring it. Finally, the liquid chocolate is ready to be poured into moulds
shaped like the final product.
The liquid chocolate also is used to enrobe (coat on all sides) certain chocolate bars such as those with
whipped nougat centres and boxed chocolates which contain a variety of centres made from cream,
fruit, nuts, and other ingredients.
SASIKUMAR NATARAJAN - EUDCATIONALIST & HOSPITALITY TRAINER
6
7. TYPES OF CHOCOLATE
Unsweetened Chocolate
Pure chocolate without added sugar.
Also known as: bitter chocolate, baking chocolate, chocolate liquor, and pure chocolate.
Uses: Used almost exclusively for baking.
Bittersweet Chocolate
Legally, at least 35 percent pure chocolate with some small amount of sugar added.Also known as: dark chocolate, when it is a
European brand.
Characteristics: Usually darker and less sweet than semisweet. No legal specifications for the term so not always darker and less
sweet. Semisweet and bittersweet can be used in baking interchangeably, depending on personal preferences. Specific sweetness and
color intensity varies by manufacturer’s recipes and cacao bean sources.
Uses: Baking and eating.
Semisweet Chocolate
Legally, at least 35 percent pure chocolate with added cocoa butter and sugar.
Characteristics: The most versatile chocolate. Available in many forms (block, discs, squares, chips).
Uses: Baking and eating.
Milk Chocolate
Legally, milk chocolate is at least 10 percent pure chocolate with added cocoa butter and sugar.
Characteristics: Most milk chocolates contain less pure chocolate than semisweet or bittersweet chocolates.
Milder flavor than darker chocolates.
Sweet Baking Chocolate
Legally, sweet chocolate is at least 15 percent pure chocolate with added cocoa butter and sugar.
Taste: Sweeter than semisweet chocolate.
SASIKUMAR NATARAJAN- EUDCATIONALIST & HOSPITALITY TRAINER 7
8. TYPES OF CHOCOLATE
Unsweetened Cocoa Powder
Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed.Characteristics: Cocoa powders labeled “Dutch-
process” or “European-style” have been treated to neutralize the naturally occurring acids, giving them a mellower flavor and redder color.
White Chocolate
White chocolate is made by combining cocoa butter with sugar, milk solids, and flavoring, usually vanilla.Commonly called a chocolate, it’s
not a true one — legally.
Premelted Chocolate
Premelted chocolate is a semiliquid, unsweetened product made of cocoa powder and vegetable oil.Uses: Exclusively used for baking.
Candy Coating
Also known as: Compound chocolate coating, chocolate summer coating, confectioners’ coating chocolate, and chocolate-flavored coating.
A chocolate-like product with most of the cocoa butter removed and replaced with vegetable fat. It is easier to work with than chocolate for
dipping and molding since there is no need to take special steps with it to get a shine to it and it melts at a higher temperature.
Comes in assorted colors and flavors. Can be found in craft stores’ baking sections.
Mexican Chocolate
Mexican sweet chocolate has cinnamon and sugar added to the pure chocolate. Sometimes ground almonds may also be added.
It can be found in Mexican grocery stores, on the Web, and in specialty food stores.
Ibarra brand is one of the most popular brands in Mexico (and its packaging is gorgeous).
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9. TEMPERING OF CHOCOLATE
Tempering chocolate is an essential step for making smooth, glossy, evenly coloured coating for your dipped chocolates. Tempering prevents the
dull greyish colour and waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you
bite into it. (You do not need to temper chocolate that you bake with, such as when you make brownies.) The tempering process takes chocolate
through a temperature curve, a process which aligns the chocolate’s crystals to make it smooth, silky, and glossy.
Crystal Melting Temperature Notes
I 17°C (63°F) Soft, crumbly, melts too easily.
II 21°C (70°F) Soft, crumbly, melts too easily.
III 26°C (78°F) Firm, poor snap, melts too easily.
IV 28°C (82°F) Firm, good snap, melts too easily.
V 34°C (94°F) Glossy, firm, best snap, melts near body temperature (37°C).
VI 36°C (97°F) Hard, takes weeks to form.
For the best possible finished product, proper tempering is all about forming the most of the type V crystals. This will provide the best appearance
and mouth-feel and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature
is carefully manipulated during the crystallization.
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10. COCOA BUTTER, WHITE CHOCOLATE
AND ITS APPLICATIONS
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from
the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries,
and pharmaceuticals.Cocoa butter has a cocoa flavour and aroma. Its best-known attribute is its
melting point, which is just below human body temperature.
White chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids
and is characterized by a pale yellow or ivory appearance. The melting point of cocoa butter, its
primary cocoa bean component, is high enough to keep white chocolate solid at room temperature.
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11. BENEFITS OF CHOCOLATE
Chocolate may reduce the risk of heart disease and stroke
Chocolate may lower blood pressure
Chocolate can help improve your mood
Chocolate is high in antioxidants
Chocolate is full of nutrients
chocolate is full of nutrients, but again, the darker the chocolate, the healthier it is. take a look at some of the
nutrients:
• copper
• zinc
• magnesium
• iron
• phosphorous
Chocolate can protect the skin from the sun
Chocolate enhances brain function
Chocolate has anti-inflammatory effects
Chocolate may reduce the risk of diabetes
Chocolate can help with weight loss
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12. DISADVANTAGES OF CHOCOLATE
• Contains plenty of sugar
• Plenty of fats
• Chocolate is rich in calories
• Can lead to obesity
• Too much of it is harmful to our health
• People even get addicted to chocolate
• Some chocolates contain significant amounts of caffeine
• Some chocolates are much unhealthier than others
• You may experience sleeping problems
• Can be bad for your teeth
• Bad role model for your children
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