CHOCOLATE

INTRODUCTION
Chocolate has been a favourite sweet for more than 400 years and was first brought from Mexico to
Britain in the early sixteen century. Smooth in texture, rich in taste, chocolate is loved by almost
everyone.
SOURCE
One of the greatest discoveries made on the American continent was the bean of the cacao tree, the
source of chocolate. Chocolate or atleast the definitive element of chocolate comes from the cacao bean.
Different varieties of cacao tree grown in different locations yield beans with distinct flavours. Chocolate is
made from the beans of the cacao tree. Much of the worlds cacao crop comes from Africa and Brazil
GEOGRAPHICAL CONDITIONS

Moist, windless climate and constant warmth are the ideal conditions for the growth and well being of
the cacao tree.

The main harvest of the cacao crop begins at the end of the rainy season just as the winter is
commencing and lasts until the onset of the dry season. The second crop, which is a smaller crop, is
harvested at the start of the following rainy season.
LEADING PRODUCERS

Mexico, Venezuela and West Africa are the oldest producers and are regarded as the original home of
cacao.

As the cultivation of cacao spread southwards, Brazil and the Ivory coast became the main producers
of cacao beans.
PRODUCTION

The cacao bean seedlings are reared in small baskets and when the young plants are several months
old they are transferred to the plantation. The first blossoms begin to appear after about two years
delicate pink sepals and yellowish-white blossom petals which yields small, oval and elongated fruit
(in a year, a tree yields 20-30 such fruits). The hard, coarse shell of the fruit changes from green to
yellow and then to a reddish brown.

Inside the fruit, enveloped in the white fruit pulp and arranged in five rows are between 20 to 40
precious, almond-shaped cacao beans. Each tree produces annually between 450 gms and 2.5 kgs of
seed kernels, which we know as cocoa beans.

Harvesting - Cacao trees bloom throughout the year and the fruit ripens continuously, but harvesting
is generally restricted to two seasons. Between 4 and 9 months after fertilisation of the cacao
blossom, the fruit is ripe and should be picked using large knives.

Processing of cocoa beans to make chocolate

After harvesting, the beans are fermented to remove bitterness and develop the flavour content
and then dried.
Roasting follows, which exposes the inner section called the nib. Proper roasting of beans is the
key factor to give a good flavour to the chocolate.
Various bean nibs are blended to obtain the desired flavour and then ground to a paste, that is
most commonly known as cocoa mass (the main ingredient which gives the flavour to
chocolate)
This paste is enhanced with sugar, cocoa butter and flavourings, then passed through a series of
rollers for blending.
Thin dry sheets of chocolate are thus obtained.

STORAGE
Chocolate is stored at a temperature of about 16 C/60 F in a dry, airy place.

Chocolate decorations can be refrigerated or frozen. Wrap opened chocolate in cling film or aluminum foil
and keep away from strong odours. Dark chocolate and cocoa keep better than milk chocolates that
contain a high proportion of milk solids.
NUTRITIVE VALUE
Each 100 gms of chocolate contains 410 calories, 28 gm protein, 14 gm fat, 46 gm carbohydrate, 21 mg
sodium, no cholesterol, Vitamin D, iron, magnesium and other minerals and it contains the stimulant
caffeine and theobromine. Chocolate is a mild stimulant due to the presence of Theobromine.
TYPES OF CHOCOLATE

Bakers chocolate- also called bakers covering and pate a glacier, this has had all the cocoa butter
removed and replaced by hydrogenated vegetable oil, resulting in a chocolate that is very easy to
use, with good setting and cutting properties. It is best for making flexible decorations such as
ribbons etc.

Chocolate chips- these are small pieces of chocolate of uniform size. They contain fewer cocoa
solids than ordinary chocolate and are available plain dark, milk and white flavours. They melt easily
and are widely used in baking for example in chocolate chips and cookies.

Chocolate Liquor- Chocolate liquor is made up of the finely ground nib of the cocoa bean. This is
technically not yet chocolate. This type of chocolate is also known as unsweetened chocolate and is
also referred to cocoa mass or cocoa liquor.

Cocoa Beans- Seeds from the pod of the cacao tree (Theobroma cacao), native to Amazon forests.
The center of the cocoa bean is called the nib, from which chocolate is made.

Cocoa Butter- The vegetable fat contained in a cocoa bean. It is a yellowish-white fat. It is removed
from chocolate liquid by using high pressure.

Conching- Raw unprocessed chocolate is not yet ready to eat, because it is too gritty. To make it
smooth, liquid and rich, it is rolled and kneaded until it achieves the desired state. Special machines
designed to perform this action contain rollers that are shaped like conches, giving the process its
name

Couverture- this chocolate is most commonly used by professionals chocolatiers. It has a high
cocoa butter content and no fats which means that it melts very smoothly and thinly. It is especially
good for coating chocolates and truffles.

Drinking chocolate- this is usually a mixture of cocoa powder, sugar and sometimes milk powder.
It is mixed easily into hot milk or water to make a chocolate drink.

Dutch Process Cocoa- Cocoa powder, which has been treated with alkali to neutralize acidity. The
process creates a darker, milder chocolate.

Dutch Process- A treatment used during the making of cocoa powder in which cocoa solids are
treated with an alkaline solution to neutralize acidity. This process changes the color of the cocoa and
develops a milder chocolate flavor.

Fat Bloom- The result of inadequate tempering or temperature abuse of a properly tempered
chocolate. Visible as a dull white film on the surface of the chocolate with the possibility of a soft or
crumbling texture on the interior. A visual and textural defect only. The product is fine to eat.

Ganache- is a creamy chocolate mixture that can be used as an icing and filling for cakes and can be
flavoured with a few drops of liqueur or coffee. For successful results with ganache use a good quality
chocolate such as couverture, that contains a high percentage of cocoa butter.

Milk chocolate- a good milk chocolate will have a cocoa solid content of 40 percent, but most mass
produced milk chocolates contains only 20 percent. They also have a high sugar content often upto
50 percent. Although it is the most popular eating chocolate, it is not so suitable for melting and
cooking.

NIBS- After cocoa beans are fermented and roasted, the nibs, which are the center of the bean, are
ground and become chocolate liquid. The high fat content is what allows them to become a liquid.

Plain dark/bittersweet chocolate- often called luxury, bitter or continental chocolate; this has a
high percentage of cocoa solids. This chocolate has an intense flavour making it ideal for flavouring
deserts and cakes.

Plain/semisweet chocolate- this is the most widely available chocolate for use in cooking. It
contains 30 and 70 percent cocoa solids. Plain chocolate is the most popular choice for cooking s it
gives a good flavour and is easy to handle.

Tempering- this technique is for chocolate that has a high cocoa butter content. It provides the
consistency and sheen required for many decorative items. Melting, cooloing and rewarming breaks
down the fat to produce glossy, streak free chocolate that sets very hard.

Unsweetened cocoa- a fine dark powder made from pure cocoa mass after most of the cocoa
butter has been extracted. One of the most economical ways of giving steamed deserts and baked
goods a rich chocolate flavour.

White chocolate- this type of chocolate is usually cocoa butter without any cocoa solids, but with
the addition of sugar, flavouring and milk. White chocolate does not have the same depth of flavour
as plain chocolate. It is mainly sold for its novelty value. White chocolate is very sweet and is very
sensitive to heat but combines well with many other flavours, particularly soft fruits and citrus fruits.
CULINARY USES

Chocolate is a basic ingredient and flavouring for many patisserie products and in cakes, biscuits and
desserts.

Chocolate acts as a binder, for other ingredients, e.g. chocolate souffl.

The stark contrast of dark chocolate adds allure to dishes like the ever popular chocolate profiteroles
- little choux puffs filled with cream or ice-cream and topped with chocolate sauce.

Chocolate is also enhanced with a wide variety of flavourings form fruits and nuts to alcoholic
beverages.

Unsweetened or less sweet chocolate is best for cooking as the sweetness of a dish can be adjusted
later on.
MEDICINAL USES

Chocolate can be used as a stimulant, soothing balm, as an energy-boosting drink and the cacao
butter as a dressing for wounds.

The Aztecs believed a portion of cacao mixed with the ground-exhumed bones of their ancestors
cured diarrohea.

The Spanish believed it was good for the stomach.

Many seventeenth century European physicians recommended the drink for its beneficial health
properties. Some French physicians of the time believed it even cured tuberculosis.

Chocolate contains more cancer preventing enzymes then that of a red wine.

Chocolate is an anti-depressant

Cocoa butter in the chocolate covers the teeth and prevents the formation of plaque.

Chocolate carries high levels of chemicals known as phenolics, some of which may help to lower the
risk of heart disease.

Chocolate contains more than 300 chemicals and chemical combinations, which results in pleasurable
feelings after consumption.
IMPORTANT TIPS
Melting chocolate Chocolate should be melted very gradually, as it will scorch if overheated. The most
common method is to use a bain marie or double boiler. To melt the chocolate, set it in a heat proof bowl
inside a saucepan of hot, but not simmering water, or in a container resting over the mouth of a pan. In a
double boiler, the water may be allowed to surround the bowl. Once the chocolate starts to melt, stir it
frequently.
TRIVIA
The story of chocolate begins with the discovery of America. Until 1492, the old world knew nothing about
the delicious and stimulating flavor that was to become the favourite of millions.
The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient of chocolate
when Columbus returned in triumph from America and laid before the Spanish throne a treasure trove of
many strange and wonderful things. Among these were a few dark brown beans that looked like almonds
and seemed most unpromising, the cacao beans. The King and Queen never dreamed how important
cacao beans could be. It was left to Hernando Cortez, the great Spanish explorer, to grasp the commercial
possibilities of the New World offerings.