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CHOCOLATE
3RD SEMESTER
BHMCT
Compiled by Subhranshu sahani
CACAO
TREE(THEOBROMA
CACAO)
COMPILED BY SUBHRANSHU SAHANI
Compiled by Subhranshu sahani
CACAO POD
• Oval Fruit
• 5-12 Inch(15-30 cm)
• 500gm
• 1 Pod:30-50Seed(Cocoa Bean)
Compiled by Subhranshu sahani
CHOCOLATE PRODUCTION
Compiled by Subhranshu sahani
FERMENTATION
Compiled by Subhranshu sahani
Flavour
Acidity
2-9 Days
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
DRYING
• Hot Sun
• 7-14 Days
• Graded
• Packed
• Cocoa Beans
COMPILED BY SUBHRANSHU SAHANI
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)
WINNOWING
• Winnowing is the process of removing the outer shell
from the cocoa beans to get nibs
Compiled by Subhranshu sahani
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
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
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
PRODUCING CHOCOLATE
Compiled by Subhranshu sahani
CHOCOLATE MAKING PROCESS
Compiled by Subhranshu sahani
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
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
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
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.
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..
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.
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
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
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
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
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
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
Compiled by Subhranshu sahani
Compiled by Subhranshu sahani
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

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Chocolate power point for BHMCT students

  • 4. CACAO POD • Oval Fruit • 5-12 Inch(15-30 cm) • 500gm • 1 Pod:30-50Seed(Cocoa Bean) Compiled by Subhranshu sahani
  • 6. FERMENTATION Compiled by Subhranshu sahani Flavour Acidity 2-9 Days
  • 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
  • 14. PRODUCING CHOCOLATE Compiled by Subhranshu sahani
  • 15. CHOCOLATE MAKING PROCESS 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