Chocolate has been enjoyed for over 1400 years, originating in Mesoamerica. It was considered the drink of gods by the Mayans and Aztecs. There are four main types of chocolate - dark, milk, white, and modeling chocolate. The production process involves harvesting cocoa beans, fermenting, drying, roasting, grinding, blending, tempering, and packing. Chocolate provides antioxidants and mood elevation but also contains sugar and caffeine. The most popular forms of chocolate according to surveys are chocolate bars and non-specific chocolate enjoyment.

2. CHOCOLATE

3.  Chocolate, The first and last word where every
celebration starts with.
 Chocolate is one of the most popular foods of the word.
 Chocolate has amazing complexities and level of flavour

4.  People have been enjoying
chocolate as a delicious desert
for more than 1400 years.
 The Mayas and Aztecs were
the first to make chocolate
 Chocolatl was treated like the
drink of Gods
 Chocolatl boost the energy
and thought to be healthy

5.  HISTORY
 The first solid chocolate
in stick form had been
sold in 1674 in England.
 First chocolate factory
was opened in Berlin in
1792.
 In 1875 first milk
chocolate was put in the
market.
 Switzerland is currently
well known for
Chocolates.

6.  Types of chocolates
There are four main types of chocolates
 Dark chocolate
Dark chocolate is loaded with organic
compounds. It can either be sweet,
semi-sweet, bitter sweet or unsweet.
 Milk chocolate
Milk chocolate is suspension of cocoa
solids in cocoa butter and sometimes
other fats with sugar added for
sweetness

7.  Types of Chocolate
 Modeling chocolate
It is a chocolate paste made by
melting chocolate and combining it
with corn syrup, glucose syrup or
golden syrup mainly used by the
bakers for pastries, cupcakes and
cake decorations
Well, its not really a chocolate as it’s
made from the cocoa butter, sugar
and flavoring.

8.  PRODUCTION OF CHOCOLATE

9.  HARVESTING
First of all the cocoa
beans are harvested
and after production
they are picked.

10.  Fermentation
• Then they are left to
ferment.
• Fermentation
determine the smell
taste and quality.

11. DRYING
• After that they are
left to dry covered
with the banana
leaves.

12.  ROASTING
• Cocoa beans are put
in an oven.
• Roasted at 130-150
Celsius.

13. GRINDING
• Roasted cocoa beans
are converted into a
liquid called cocoa
liquor or cocoa mass.

14. BLENDING
• Cocoa liquor is
mixed with cocoa
butter and sugar to
make the chocolate.

15.  TEMPERING AND MOLDING
• After blending, cocoa
liquor is cooled and
hardened into different
shapes.

16.  PACKING AND STORING
• Finally the chocolate is packed and stored in low humidity
conditions.

17.  Merits and Demerits of Chocolate
Merits
 Mood elevator
 Powerful source of antioxidants
 Lower risk of cardiovascular diseases
 Protect from UV rays
 Prevent memory decline
 Lower cholesterol levels
 Best facial massage pack

18.  Merits and demerits of chocolate
Demerits
 High in sugar
 Contain the vasoactive amines that can lead to the
migraine problem
 Addictive properties such as caffeine, the obromine
 Can cause the allergies and acnes

19.  Favourite forms of chocolate
According to a survey
 39% people like the chocolate. It does not matter in which form it is
available

20.  Favourite forms of chocolate
 37% people like the chocolate bars

21.  Favourite forms of chocolate
 People who like the chocolate cakes are 8%

22.  Favourite forms of chocolate
 7% people like the chocolate ice-cream

23.  Favourite forms of chocolate
 4% people like the chocolate cookies

24.  Favourite forms of chocolate
 1% people like the brownies