3. Confectionary
• Confectionery is related to the food items
that are rich in sugar .
• Confectionery refers to the art of creating
sugar based dessert
3
5. Chocolate
Semisolid suspensions of fine solid particles
from sugar and cocoa (and milk,depending on
type), making about 70% in total, in a
continuous fat phase
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6. History of chocolate
• First people who made chocolate were the
Mayas
• They drank chocolate as a bitter and spicy
beverage called “xocoatl” (“bitter water”)
• It was a drink for wealthy and
important people
6
12. Harvesting Cocoa & Cocoa
processing
• Step #1: Plucking and opening the
Pods
• Cocoa beans grow in pods that sprout off of the trunk
and branches of cocoa trees.
• After the cocoa pods are collected into baskets, they are
split open and the cocoa beans are removed
12
13. Step #2: Fermenting the
cocoa seeds
• They are placed in large, shallow,
heated trays or covered with large
banana leaves.
• If the climate is right, they may be
simply heat by sun.
• During fermentation is when beans
turn brown. This process may take five
or eight days.
13
14. Step #3: Drying the cocoa
seeds
• Simply spread the fermented seeds
on trays and leave them in the sun
to dry.
• The drying process usually takes
about a week and results in seeds
that are about half of their original
weight.
14
21. Flow Diagram of
Chocolate Production
Step 1: cocoa beans
Step 2: shell and
nibs
Step 3: cocoa
powder
Step 4: plain
chocolate
21
22. Manufacturing of Chocolate
Dark, milk, and white chocolate
involve following basic
operations:
ingredient
mixing
refining
conchingstandardization
of viscosity
tempering
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23. Ingredient Mixing:
Basic ingredients
including chocolate liquor,
sugar, cocoa butter,
emulsifiers
milk products (for milk
chocolate),
and flavors are blended
together.
The result is a paste with a
rough texture and plastic
consistency.
23
25. Conching
After refining, the mass is
transferred to large shear
mixer called conches.
This is the last
manufacturing process
where texture and flavor
are affected.
Time, temperature,
moisture control the
process
25
26. Tempering
It is the controlled
cooling of melted
chocolate
with agitation that will
promote the formation
of small stable fat
crystals throughout
the chocolate
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27. Moulding
Tempered chocolate mixed with inclusions such as
nuts, crisp rice, etc.
Deposited into metal or the more popular
polycarbonate moulds
For solid moulding, a chocolate with a low plastic
viscosity(PV) is desired for the proper release of
entrapped air 27
28. Storage
Stored at 65 to 68 F
Less than 50 percent relative humidity
Stored away from light.
Properly stored, solid chocolate should have a
shelf life of one year or more
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29. Chocolate Blooms Problems
Sugar
Bloom
• Occurs when the surface of the chocolate
is exposed to moisture or high humidity
Fat Bloom
• The visible accumulation of large cocoa
butter crystals on the chocolate surface
• Give it a greasy surface texture that melts
readily when touched.
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30. Potential Health Benefits
Good for the heart.
Helps improve circulation
Helps cut down blood pressure
Chocolate contains flavanols.
Helps in preventing the oxidations of “bad” cholesterol, which
improve blood vessel elasticity
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