The document provides information about the history and production process of chocolate. It discusses how the Aztecs first discovered and used cocoa beans to make a bitter beverage. It then describes the multi-step process of turning cocoa beans into chocolate, from harvesting and fermenting the beans to roasting, grinding, kneading, rolling, and conching them. The document also covers different types of chocolate like couvertures, dark chocolate, milk chocolate, and white chocolate. It provides details on chocolate tempering and tips for chocolate tasting and storage.

1. Chocolate

2. Chocolate
• The Aztecs first discovered chocolate, 3100
years ago. They used it to make a beverage by
pounding cocoa beans and adding spices and
liquids.
• Montezuma believed it
was an aphrodisiac and
drank up to 50 goblets a
day of this bitter
concoction.

3. Chocolate –How it is made; Bean to Bar
1. Chocolate pods are
harvested and the beans
and pulp is removed.
2. This are fermented under the open air.
The sugars are broken down and the
astringent flavor become less prominent
and the desired flavors come forward.
3. Then are dried, the beans become
deep brown and the flavors
become more pronounced

4. Bean to bar
4. They are shipped off to the chocolate
makers
5. The beans are mixed per
the chocolatier recipe
6. Crushed and shelled. This
removes the beans from the husk.
Husks are used in other industries

5. Bean to Bar
7.Roasting-this
develops aroma
8. Grinding -this makes the beans
into a fine cocoa paste (cocoa mass).
The heat produced by this grinding liquefies
the cocoa butter approximately.
50% of the bean.
This cocoa butter separated out

6. Bean to Bar
9. Kneading- cocoa mass cocoa butter, sugar
and flavoring are kneaded together to evenly
distribute the ingredients and round the
flavor. This mixture is still gritty
10.Rolling- the paste is broken
down to 10-20 microns

7. Bean to Bar
11. Conching- the paste is warmed to 80 degrees by internal fiction
brought about by intensive movement and strong shearing force
and the mass liquefies. This process can last from 12 - 72 hours.
• The longer the conching the smoother
the taste. This allows the bitter smells
and flavors to subside and the desired
aromas to full develop.
At the same time the cocoa mass becomes completely
homogenized and a fine film of cocoa butter surrounds each of the
microscopic particles. Now the chocolate will melt on your tongue

8. Types of Chocolate
• Couvertures -translated from French means “chocolate coating”.
This is made up of cocoa mass, cocoa butter, sugar and emulsifiers.
This is a high quality chocolate, high in cocoa butter.
• All couvertures are chocolate but not all chocolates are
couuvertures. This is used primarily for candy making and fine
quality decorations for dessert items
• Semi-sweet chocolate is a dark colored chocolate that is made up
of cocoa mass, cocoa butter, sugar and emulsifiers. Used primarily
in baking, candy making, decorations
• Bittersweet chocolate is a dark colored chocolate that is made up
of cocoa mass, cocoa butter, sugar and emulsifiers. It contains less
sugar than semi-sweet chocolate in various degrees depending on
the brand. It is used for mousses, candy making and some baking.

9. Types of Chocolate
• Milk chocolate is medium colored chocolate that contains cocoa
mass, high quantity of sugar, emulsifiers and milk product. It
contains cocoa butter and a minimum of cocoa mass. This
chocolate requires more attention when melting because the milk
products and sugar can scorch and the will not melt correctly, stir
often. It is used for mousse, and extensively in candy making in this
country.
• White chocolate is also high in sugar and milk product. It contains
cocoa butter, a high quantity of sugar, vanilla, milk product &
emulsifiers. In this country chocolate must have cocoa mass to be
legally called chocolate. . This chocolate requires more attention
when melting because the milk products and sugar can scorch and
the will not melt correctly, stir often. It's used primarily in mousse,
candy production and display work

10. Types of Chocolate
• Chocolate coating, glazes, confectionery or summer coatings this
product may contain cocoa mass, sugar, emulsifiers, waxes, etc. The cocoa
butter is often removed and replaced with vegetable oil or fats. This is a
convenience product. These are used in poor quality candy making,
dipping fruits or cookies. Any chocolate that doesn't contain cocoa liquor
(cocoa mass)will fall into this category. Read your label carefully.
• Unsweetened chocolate is chocolate mass that contains no sugar. Its
intense flavor is used for baking such things as cookies and brownies
• Baking chocolate/ chocolate chips contains chocolate liquor and some
cocoa butter depending on the brand. It is typically high in sugar and
generally low in cocoa butter content. The idea is for it to holds its shape
after baking.
• Cocoa powder is the ground form of cocoa mass. Dutch process cocoa is a
richer, darker cocoa powder and is treated with alkali to help neutralize its
natural acidity and aid in blending.

11. What does the number mean?
• On the chocolate you will see a number. This represents
the percentage of cocoa mass in the chocolate. Think of
cocoa mass as being the essence of chocolate. This is the
major flavor component.
• Unfortunately this is not strictly regulated. This number
is not pure cocoa mass. It is s combination of mass,
cocoa butter and sugar. So the higher the number does
not mean the more bitter the chocolate
• The only way to judge is to taste and melt the chocolate.

12. Chocolate Tasting
• Dark Chocolate
It should snap when bitten into. It should melt on your
mouth .The chocolate taste should be forward in the
mouth. As it melts on your tongue other nuances will
come out. It should have a clean finish in the mouth.
• Milk Chocolate
It should snap when bitten into. It should melt on your mouth. The chocolate taste
should be forward in the mouth, followed closely by milk and then sugar in that order..
It should have a clean finish in the mouth.
• White Chocolate
It should snap when bitten into. It should melt on your mouth. It should have a
pronounced milk flavored followed by sugar It should have a clean finish in the mouth.
• Chocolate Coatings
This should have a pleasant chocolate flavor. They should not be overly sweet or taste
artificial. These will not snap in your mouth and won’t easily melt on your tongue.

13. Chocolate Facts
• Chocolate can only be called chocolate if it contains cocoa
mass or chocolate liquor(same thing , different names)
• Chocolate needs to be chopped, if in blocks into small
pieces or use the pistole form before melting. The best way
to melt chocolate is in a bowl over simmering water. Be
careful not to burn the chocolate!
• Water is the natural enemy of chocolate. Chocolates are
essentially made up of fat (cocoa butter) and dry (cocoa
powder). The dry element in the chocolate is always
seeking some kind of liquid.
• If water or steam gets into the chocolate, it will seize up
and not melt correctly. If this happens this chocolate needs
to be used in baking or a ganache.
• Keep chocolate in temperate heat 60 - 70 degrees, away
from direct heat sources, direct sunlight or strong odors.
Keep well wrapped.

14. Blooming Chocolate!
• When couverture leaves the plant it is in temper. This means the
cocoa butter is stable and evenly distributed through out the
chocolate.
• Pistoles will rub up against each other and may have a gray
appearance. There is nothing wrong with the chocolate. But is
chocolate bars come to you with a gray or whitish coating on the
out side this means a t some point the chocolate became to
warm and the cocoa butter crystals came out of stability.
• This is referred to fat bloom This means that
the chocolate was not stored properly.
In handmade chocolate this means the
chocolate was not tempered correctly
• Can you use it? Absolutely, taste the chocolate to see if it has
picked up odd flavors during this mishandling.

15. Blooming Chocolate!
• Speckled chocolate. This is called sugar
bloom. This happens when the chocolate is
stored in the refrigerator.
• The sugar in the chocolate melts and
liquefies, rises to top and the top of the chocolate and then
the liquid evaporates leaving a water mark or speckle on
the chocolate
• Can you use it? Absolutely, taste the chocolate to see if it
has picked up odd flavors during this mishandling

16. Chocolate Tempering
• When we receive chocolate from the manufacture bit
is in temper. The cocoa butter crystals are proper
alignment. As soon as we melt the chocolate it comes
out of temper. We will need to put back in temper is
we want those same physical characteristics we
started with. This would be if we are making candy,
using a mold or a showpiece
• If you are baking, cooking or making mousse you do
not temper chocolate.
• Chocolate that is melted and not re-tempered will be
soft, streaky in appearance and gritty in mouth-feel.
This can always be melted down again and tempered
or used for something else, such as baking.

17. Chocolate Tempering
Method Procedure Best Use
EZ Melt chocolate to 125 degrees. Place bowl on
ice and stir to 82 degrees. Test. Warm to 89-91
degrees working temperature. Test again
Small quantities
1-2 lbs.
Seeding Melt 2/3 of desired amount of chocolate to
125 ̥degrees. Add 1/3 of remaining chocolate,
cool and heat to the above temperatures-Test
Med. quantities
Lumps of un-
melted chocolate
Tabling Melt 2/3 of desired amount of chocolate to
125 ̥degrees. Reserve other chocolate. Pour
onto marble slab. Spread chocolate out and
scrape into a mound, repeat to temp. is 82
degrees. Mix into reserved warm chocolate-Test
Large quantities.
Need a large
marble slab,
experience and
timing
Beta 6 Crystals Melt measured amount of chocolate to 125
degrees. Cool to 95 degrees add 1% beta
crystals, stir let sit for 10 minutes. Test
Med. quantities.
Takes a while to
crystalize. Beta 6
crystals $$$

18. Procedure for EZ Tempering
• Melt pistols or chopped chocolate over simmering water. It is important
that water does not come into the chocolate or direct flame from the gas
burner comes into direct contact with the chocolate. Heat to very warm,
(125 DEGREES). This will melt all the cocoa butter crystals. Cocoa butter is
made up of a variety of different crystals and they melt at different
temperatures. Do not go higher than 125 degrees. (Note if you are going
to be doing a lot of tempering work invest in an inferred chocolate
thermometer. The hand held varieties are easily thrown off during typical
wear and tear. A degree or two off is all you need to throw off and entire
batch of chocolate)
• Take the chocolate off the water and place over and ice bath and stir.
Remember no water in the chocolate. This cooling and stirring will allow
the cocoa butter crystals to reset. Cool to 82 degrees, this will be the
consistency of batter. Do a test now. Take a spoon or other clean metal
implement and dip into the chocolate. Set it aside. It should dry like paint
in less than 5 minutes. If it does you are tempered!! During this time keep
an eye on your chocolate that it doesn’t set up on you. If the chocolate
sets up than we will need to melt again to 125 degrees

19. Procedure for EZ Tempering
• Immediately warm to 89-91 degrees. This, is only a few degrees and
this means a few seconds is all it takes to get it to this temperature.
We have set the cooling ball in motion if we don’t warm immediately
the chocolate will set up (harden). This is the working temperature.
This allows the chocolate to be fluid and still in temper so we can dip
candy or make molds and showpieces.
• Do a test now. Take a spoon or other clean metal implement and dip
into the chocolate. Set it aside. It should dry like paint in about 5
minutes. Refrigeration will speed this up to a minute. If it does you
are still tempered!! During this time keep an eye on your chocolate
that it doesn’t set up on you. If the chocolate sets up than we will
need to melt again to 125 degrees.
• If you keep the chocolate in this range you can work with it for
hours. Remember stay close to your heat source to heat it up. The
chocolate wants to set back up or harden again, keep an eye on it

20. Test, Test ,Test
• Testing your chocolate during the tempering process is
key
• Test to see is you have melted hot enough originally. The
last cocoa butter crystal in tempering melts at 123
degrees. When test, note the look and touch it, Tactile
memories are more indelible
• Test to see if it is cooled enough, When test, note the
look and touch it, Tactile memories are more indelible
• When you warm chocolate to the working temperature
test again. One degree can ruin everything. This will
save a whole batch of chocolate from the trash

21. Chocolate Truffles and Chocolate Pralines
• Chocolate truffles are a rich, elegant, two-bite, highly, treasured confection. They
are considered the ultimate chocolate candy. There centers are composed of
ganache (a mixture of heavy cream & melted chocolate)
Cream Ganache Formula
Product/Use Chocolate Ratio Chocolate to
Cream
Chocolate Cream
Firm Ganache for slab
pralines
Dark 2:1 1000g 500g
Milk 2.5:1 1000g 400g
White 2.5:1 1000g 400g
Medium Ganache for piped
pralines
Dark 1.5:1 1000g 667g
Milk 2:1 1000g 500g
White 2:1 1000g 500g
Soft Ganache for molded
pralines
Dark 1:1 1000g 1000g
Milk 1.5:1 1000g 667g
White 1.5:1 1000g 667g

22. Ganache Formulas
Butter Ganache
Used in Europe, it is often made with liquors. Butter having less water content then
cream it is more shelf stable. Butter ganache is made by combining tempered
chocolate with soften butter. The result is a quick setting ganache that increases the
risk of separation if the chocolate and butter are not of similar temperatures. Butter
needs to be between 85-90 degrees and can be whipped with a paddle to soften and
aerate.
Product/Use Chocolate Ratio Chocolate to butter Chocolate Soft
Butter
Firm Ganache for slab
pralines
Dark 2:1 1000g 500g
Milk 2.5:1 1000g 400g
White 2.5:1 1000g 400g
Medium Ganache for
piped pralines
Dark 1.5:1 1000g 667g
Milk 2:1 1000g 500g
White 2:1 1000g 500g
Soft Ganache for
molded pralines
Dark 1:1 1000g 1000g
Milk 1.5:1 1000g 667g
White 1.5:1 1000g 667g

23. Ganache Formulas
Fruit and Vegetable Puree Ganaches
• Fruit and Vegetable puree ganaches can be substituted for all or part of the cream.
Since they do not contain fats, butter needs to be added to the tempered chocolate
when puree is used. Follow butter ganache method to make ganache, after butter is
incorporated add 85-90 degree puree, mix to combine
Product/Use Chocolate Ratio Chocolate to
puree and butter
Chocolate Puree Soft
Butter
Firm Ganache for
slabbed pralines
Dark 2:1 1000g 250g 250g
Milk 2.5:1 1000g 200g 200g
White 2.5:1 1000g 200g 200g
Medium Ganache for
piped pralines
Dark 1.5:1 1000g 334g 333g
Milk 2:1 1000g 250g 250g
White 2:1 1000g 250g 250g
Soft Ganache for
molded pralines
Dark 1:1 1000g 500g 500g
Milk 1.5:1 1000g 334g 333g
White 1.5:1 1000g 334g 333g

24. Two main types of truffles
• Piped & Hand Rolled- ganache is cooled to a pipeable
consistency. This is piped into a small ball chilled and
hand rolled to a round ball. This is accomplished by
rolling several times and refrigerating after each rolling.
This is then can be enrobed in tempered chocolate.
This ganache tend to be a little stiffer and is difficult to
flavor extensively. The flavoring tends to make the ganache to soft
to then roll by hand.
• Filled- A liquid ganache ( room temperature) is piped into a pre-made chocolate
truffle shell. They are filled to the rim with ganache.
Gently shake shell, to remove air bubbles and set aside.
These can be left overnight ( this is preferable) or chilled
slightly to be used sooner. They are sealed with tempered
chocolate. This is allowed to set up and then they are
enrobed in tempered chocolate. This style of truffle lend
itself well to a flavored ganache because you don’t need to handle the ganache
directly.

25. Chocolate Pralines
• The contemporary chocolatier uses this term to refer
to any molded, filled chocolate candy, Think Russell
Stover only with superior chocolate and fillings.

26. Summary
• List the 11 steps of chocolate manufacturing-
bean to bar, in order
• Describe the types of chocolate
• Define what the number on the chocolate
means
• Compare and contrast fat bloom and sugar
bloom

27. Summary
• Define the term tempering
• Describe the 4 ways to temper chocolate
• Define the term chocolate truffle
• Define the term chocolate praline
• Define and describe ganache
• Define and describe the two types of truffles