The document discusses the process of making chocolate from cocoa beans. It begins with the cocoa tree and cocoa pods, then covers fermentation, drying, roasting, winnowing to remove shells. The nibs are ground into cocoa mass and liquefied before being processed into cocoa solids and butter. Chocolate is made through conching, tempering, and may include other ingredients like sugar. Major chocolate manufacturers and facts about chocolate production and consumption are also noted.
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
Introduction of Chocolates.. History of chocolate.. Healthy food.. Merits and Demerits of chocolate.. Types of chocolates.. Favorite forms of chocolates.. Production of chocolates..
all about chocolates.. healthy effects of chocolates
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
SOLUCIONES THT PARA LA FABRICACIÓN DE CHOCOLATES FINOS
Atendemos toda América Latina .
Informes y Cotizaciones: dgarcia@torreyhillstech.com
Tel: 664-3062045
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 presentation
Presentation on chocolate
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College presentation
School presentation
Download
Use this presentation to score good marks
#chocolate
#presentation
#powerpoint
#presentation
#history of chocolate
#use of chocolate
#manufacture of chocolate
#assignment
#lifeskills
#slideppt
#small slide
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,
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.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Introduction of Chocolates.. History of chocolate.. Healthy food.. Merits and Demerits of chocolate.. Types of chocolates.. Favorite forms of chocolates.. Production of chocolates..
all about chocolates.. healthy effects of chocolates
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
SOLUCIONES THT PARA LA FABRICACIÓN DE CHOCOLATES FINOS
Atendemos toda América Latina .
Informes y Cotizaciones: dgarcia@torreyhillstech.com
Tel: 664-3062045
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 presentation
Presentation on chocolate
Ppt slides
College presentation
School presentation
Download
Use this presentation to score good marks
#chocolate
#presentation
#powerpoint
#presentation
#history of chocolate
#use of chocolate
#manufacture of chocolate
#assignment
#lifeskills
#slideppt
#small slide
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,
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.
Similar to Chocolate power point for BHMCT students (20)
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
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In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
7. CONT..
Compiled by Subhranshu sahani
After fermentation, the
seeds are dried, cleaned,
and roasted.
The shell is removed to
produce cocoa nibs,
which are then ground
to cocoa mass,
unadulterated chocolate
in rough form.
Once the cocoa mass is
liquefied by heating, it is
called chocolate liquor.
The liquor may also be
cooled and processed
into its two
components: cocoa
solids and cocoa butter
8. DRYING
• Hot Sun
• 7-14 Days
• Graded
• Packed
• Cocoa Beans
COMPILED BY SUBHRANSHU SAHANI
9. ROASTING
Compiled by Subhranshu sahani
Cocoa beans are
roasted to develop
the flavour, kill
bacteria, reduce the
moisture and loosen
the outer shell
150 Degree C (5-30 min)
10. WINNOWING
• Winnowing is the process of removing the outer shell
from the cocoa beans to get nibs
Compiled by Subhranshu sahani
11. COCOA MASS( COCOA
LIQUOR)
NIBS ARE FINELY GROUND INTO COCOA MASS (A.K.A.
COCOA LIQUOR), WHICH IS SOLID AT ROOM
TEMPERATURE
COMPILED BY SUBHRANSHU SAHANI
12. COCOA BUTTER
• Cocoa butter, also
called theobroma oil, is a pale-
yellow, edible 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 flavor and aroma. Its
melting point is just below human
body temperature
Compiled by Subhranshu sahani
13. COCOA
POWDER
• Cocoa powder is
produced from the
slabs of roasted cocoa
bean particles left
behind when cocoa
butter is extracted
Compiled by Subhranshu sahani
16. COUNCHING
• “Conching” is a careful
process of rolling,
kneading, heating, and
aeration.
• A conche is a large
agitator that stirs and
smooths the mixture under
heat.
• evenly distributes cocoa
butter within chocolate and
may act as a "polisher" of
the particles.
Compiled by Subhranshu sahani
17. CONCHING
• A conche is a container filled with metal
beads, which act as grinders.
• The refined and blended chocolate mass is
kept in a liquid state by frictional heat.
• Chocolate before conching has an uneven and
gritty texture.
• The conching process produces cocoa and
sugar particles smaller than the tongue can
detect (typically around 20 μm) and reduces
rough edges, hence the smooth feel in the
mouth.
• The length of the conching process determines
the final smoothness and quality of the
chocolate. High-quality chocolate is conched
for about 72 hours, and lesser grades about
four to six hours
• Rudolph Lindt designed the first conching
machine, its bed curved like a conch shell
Compiled by Subhranshu sahani
18. TEMPERING
• The purpose of tempering
chocolate is to pre-crystallise the
cocoa butter in it, which is
important to make your chocolate
ready for processing.
• During tempering, the cocoa
butter in the chocolate takes on a
stable crystalline form. This
guarantees a perfect finished
product with a satin gloss and a
hard snap
Compiled by Subhranshu sahani
19. IMPORTANT NOTES
Compiled by Subhranshu sahani
Baking chocolate, also called bitter chocolate, contains
cocoa solids and cocoa butter in varying proportions,
without any added sugar.
Powdered baking cocoa, which contains more fiber than
cocoa butter, can be processed with alkali to
produce dutch cocoa.
Chocolate is also used in cold and hot beverages, such
as chocolate milk and hot chocolate, and in some
alcoholic drinks, such as creme de cacao.
20. IMPORTANT NOTES
Compiled by Subhranshu sahani
Poorly tempered or untempered chocolate may have whitish spots on
the dark chocolate part, called chocolate bloom; it is an indication
that sugar or fat has separated due to poor storage. It is not toxic
and can be safely consumed
Ivory Coast is the largest producer of cocoa in the world..
21. IMPORTANT NOTES
Compiled by Subhranshu sahani
The scientific name, Theobroma, means "food of the gods".
The three main varieties of cocoa beans used in chocolate are criollo,
forastero, and trinitario
Cocoa pods are harvested by cutting them from the tree using a machete, or by
knocking them off the tree using a stick. It is important to harvest the pods when
they are fully ripe, because if the pod is unripe, the beans will have a low
cocoa butter content, or low sugar content, reducing the ultimate flavor.
22. IMPORTANT NOTES
Compiled by Subhranshu sahani
Couverture chocolate is a chocolate that contains a
higher percentage of cocoa butter (32–39%) than
baking or eating chocolate.
Ideal storage temperatures are between 15 and 17 °C
(59 and 63 °F), with a relative humidity of less than
50%.
Chocolate is generally stored away from other foods, as
it can absorb different aromas
23. IMPORTANT NOTES
Compiled by Subhranshu sahani
One hundred grams of milk chocolate supplies
540 calories.
It is 59% carbohydrates (52% as sugar and 3%
as dietary fiber), 30% fat and 8% protein
One tablespoonful (5 grams) of dry
unsweetened cocoa powder has 12.1 mg of caffeine
24. CHOCOLATE MANUFACTURER
• Cadbury (the world's largest confectionery manufacturer),
• Ferrero (Italy)
• Guylian
• The Hershey Company(USA)
• Lindt & Sprüngli (Switzerland)
• Mars, Incorporated(USA)
• Milka
• Neuhaus
• Suchard.
Compiled by Subhranshu sahani
25. IMPORTANT NOTES
• Tejate is a non-
alcoholic maize and cacao bever
age traditionally made
in Oaxaca, Mexico
• The caffè mocha is
an espresso beverage containing
chocolate.
Compiled by Subhranshu sahani
26. FACTS
Compiled by Subhranshu sahani
It takes 400 cocoa beans to make one pound of
chocolate.
Each cacao tree produces approximately 2,500 beans.
Chocolate Was a Form of Currency in the Mayan
Times
Europe Accounts for More Than Half of the World's
Chocolate Consumption
27. CONT..
Compiled by Subhranshu sahani
Chocolate Has Over 600 Flavor Compounds
The Word 'Chocolate' Comes From the Aztec Word
'Xocolatl'
You're More Likely to Buy Something from a Store that
Smells Like Chocolate
The Brussels Airport is the Biggest Chocolate Seller in
the World
30. 7TH JULY
• World Chocolate Day, sometimes
referred to as International
Chocolate Day, or just Chocolate
Day, is an annual celebration of
chocolate, occurring globally on
July 7, which some suggest to be
the anniversary of the introduction
of chocolate to Europe in 1550.
Compiled by Subhranshu sahani