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Cocoa
The document discusses cocoa and non-alcoholic beverages, detailing the cocoa tree’s growth locations, production process, and various products derived from cocoa beans, such as chocolate liquor and cocoa powder. It also covers the preparation of squashes, which are concentrated fruit pulps diluted with water, and syrups, a thick sugar-water concentration flavored with fruits or flowers. Additionally, examples of flavored syrups used in cocktails and mocktails are provided.
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Cocoa
- 1. Cocoa, Squash &Syrups Unit 5 VIKASH PRASAD LECTURER IHM KOLKATA November 20 1BHM 112 Cocoa & other Non Alcoholic Beverages
- 2. Cocoa • Both Cocoaand Chocolate are made from the beans or seeds of the cocoa tree, the botanical name of which is Theobroma Cacao. • The translation of Theobroma is “food for the Gods” November 20 BHM 112 Cocoa & other Non Alcoholic Beverages 2
- 3. Places of Growth •The cocoa tree is grown in countries near the equator. • South and Central America • East and West Indies • West Africa November 20 BHM 112 Cocoa & other Non Alcoholic Beverages 3
- 4. Production of CocoaPods • The fruit of the cocoa tree is called cocoa pod. • The cocoa pods are 7 to 12 inches long having thick leathery rinds containing 25-75 seeds arranged inside rows. November 20 BHM 112 Cocoa & other Non Alcoholic Beverages 4
- 5. Cocoa Pods November 20 BHM112 Cocoa & other Non Alcoholic Beverages 5
- 6. Cocoa Beans November 20 BHM112 Cocoa & other Non Alcoholic Beverages 6
- 7. Cocoa Depoding November 20 BHM112 Cocoa & other Non Alcoholic Beverages 7
- 8. Cocoa Depoding November 20 BHM112 Cocoa & other Non Alcoholic Beverages 8
- 9. Cocoa fermentation November 20 BHM112 Cocoa & other Non Alcoholic Beverages 9
- 10. Cocoa Drying November 20 BHM112 Cocoa & other Non Alcoholic Beverages 10
- 11. Cocoa Roasting November 20 BHM112 Cocoa & other Non Alcoholic Beverages 11
- 12. Cocoa shelling &Grinding November 20 BHM 112 Cocoa & other Non Alcoholic Beverages 12
- 13. Cocoa shelling &Grinding November 20 BHM 112 Cocoa & other Non Alcoholic Beverages 13 • The beans are then cracked to remove the shells; the beans are now turned cocoa nibs which is the basis for cocoa and chocolate products. • The cocoa nibs are ground to a thick brown semi liquid paste called chocolate liquor or cocoa mass which contains 50-57% cocoa butter, the natural fat of cocoa bean.
- 14. Pressing to cocoamass November 20 BHM 112 Cocoa & other Non Alcoholic Beverages 14
- 15. November 20 BHM 112Cocoa & other Non Alcoholic Beverages 15
- 16. Cocoa Powder November 20 BHM112 Cocoa & other Non Alcoholic Beverages 16
- 17. Milk Shake November 20 BHM112 Cocoa & other Non Alcoholic Beverages 17
- 18. Hot Chocolate November 20 BHM112 Cocoa & other Non Alcoholic Beverages 18
- 19. Malted Beverages November 20 BHM112 Cocoa & other Non Alcoholic Beverages 19 Branded malted beverages such as Horlicks, Bournvita, Boost, Complan etc. These are prepared by mixing it with milk.
- 20. Squashes November 20 BHM 112Cocoa & other Non Alcoholic Beverages 20 • Concentrated pulp of fruit with preservatives are termed as squash. • They are diluted with the addition of still or aerated water. Regularly used for the preparation of cocktail & Mocktail
- 21. Squashes November 20 BHM 112Cocoa & other Non Alcoholic Beverages 21
- 22. Syrups November 20 BHM 112Cocoa & other Non Alcoholic Beverages 22 • It is a thick concentration of sugar and water flavoured with different fruits and flowers. Used in the preparation of different cocktail & Mocktail
- 23. Syrups November 20 BHM 112Cocoa & other Non Alcoholic Beverages 23 Name Flavor Khus syrup Khus grass (vetiver grass) Rose syrup Rose Petals Grenadine Pomegranate Blue curacao Curaçao Orange Cassis Black current Gomme White sugar syrup Orgeat Almond Cerise Cherry
- 24. Thanks November 20 BHM 112Cocoa & other Non Alcoholic Beverages 24