Transcript Step 1. - Chemistryonthebrain

• Proves to be the perfect gift for just about any occasion
Where does it come from?
• It Actually DOES grow on trees.
• It starts with a small tropical tree: the Theobroma cacao
(Cacao)
• Cacao is native to Central and South America. However, it is
grown commercially throughout the tropics.
• About 70% of the world's cacao is grown in Africa.
• A cacao tree can produce close to two thousand pods per year.
• (The ridged, football shaped pod, or fruit, of the cacao grows
from the branches and, oddly, straight out of the trunk. The
pods, which mature throughout the year, encase a sticky white
pulp and about 30 or 40 seeds. The pulp is both sweet and tart;
it is eaten and used in making drinks. The seeds, were you to
bite into one straight out of the pod, are incredibly bitter. Not
at all like the chocolate that comes from them. )
• Step 1. The cocoa beans are cleaned to remove all extraneous material.
• Step 2. To bring out the chocolate flavor and color the beans are roasted. The
temperature, time and degree of moisture involved in roasting depend on the
type of beans used and the sort of chocolate or product required from the
process.
• Step 3. A winnowing machine is used to remove the shells from the beans to
leave just the cocoa nibs.
• Step 4. The cocoa nibs undergo alkalisation, usually with potassium
carbonate, to develop the flavour and colour.
• Step 5. The nibs are then milled to create cocoa liquor (cocoa particles
suspended in cocoa butter). The temperature (and degree) of milling varies
according to the type of nib used and the product required.
• Step 6. Manufacturers generally use more than one type of bean in their
products and therefore the different beans have to be blended together to the
required formula.
• Step 7. The cocoa liquor is pressed to extract the cocoa butter leaving a solid
mass called cocoa presscake. The amount of butter extracted from the liquor
is controlled by the manufacturer to produce presscake with different
proportions of fat.
• Step 8. The processing now takes two different directions. The cocoa butter
is used in the manufacture of chocolate. The cocoa presscake is broken into
small pieces to form kibbled presscake, which is then pulverised to form
cocoa powder.
• Step 9. Cocoa liquor is used to form chocolate through the addition of
cocoa butter. Other ingredients such as sugar, milk, emulsifying agents and
cocoa butter equivalents are also added and mixed. The proportions of the
different ingredients depend on the type of chocolate being made.
• Step 10. The mixture then undergoes a refining process by travelling
through a series of rollers until a smooth paste is formed. Refining
improves the texture of the chocolate.
• Step 11. The next process, conching, further develops flavour and texture.
Conching is a kneading or smoothing process. The speed, duration and
temperature of the kneading affect the flavour. An alternative to conching is
an emulsifying process using a machine that works like an egg beater.
• Step 12. The mixture is then tempered or passed through a heating, cooling
and reheating process. This prevents discolouration and fat bloom in the
product by preventing certain crystalline formations of cocoa butter
developing.
• Step 13. The mixture is then put into moulds or used for enrobing fillings
and cooled in a cooling chamber.
• Step 14. The chocolate is then packaged for distribution to retail outlets.
Facts
chocolat…
• ranks as the favorite flavor of most Americans
• Was first discovered more than 2,000 years
• The first people known to have made chocolate were
the ancient cultures of Mexico and Central America.
• does spoil. Chocolate has a shelf-life of one year from
date of production.
• Dark chocolate is more healthy
• Chocolat does not rot your teeth.
• Lighter chocolat will more than likely eventually root
your teeth due to mixed in sugars.
• -Chocolate contains small quantities of anandamide, an
endogenous cannabinoid found in the brain.
-Chocolate contains caffeine. But the caffeine is present
only in modest quantities. It is easily obtained from other
sources.
-chocolate's theobromine content may contribute to its
subtle but distinctive profile.
-Chocolate also contains tryptophan. Tryptophan is an
essential amino acid. It is the rate-limiting step in the
production of the mood-modulating neurotransmitter
serotonin. Enhanced serotonin function typically diminishes
anxiety. Yet tryptophan can normally be obtained from
other sources as well.
• http://recipes.chef2chef.net/recipechocolate/all-about-chocolate.htm#chocolateaphrodisiac