CHOCOLATES What is Chocolate?

a raw or processed food produced from the seed of the tropical Theobroma cacao tree.

Such cacao nibs would be grounded and turned into cacao mass (which would be a rough pure chocolate in form). Such pure chocolate would be li!uefied and turn into chocolate li!uor. "he chocolate li!uor would then be used in different proportions and concentrations together with other chocolate ingredients to form different t#pes of chocolates.

$ocoa 'i!uor % the ground of li!uid state of the cacao bean. Stimulants are psychoactive
drugs which induce temporary improvements in either mental or physical function or both.

a range of products derived from cocoa (cacao) mixed with

fat (i.e. cocoa butter and/or plant oils) and finely powdered sugar to produce a solid confection.

Did you know... that chocolate contains more than ()) chemicals? Such chemicals contribute to the *good feeling+ one feels after eating chocolates. Here are some of those chemicals, Caffeine a bitter,
white crystalline xanthine alkaloid t hat acts as a stimulant drug and a reversible acetylcholinesterase inhibitor. It is the chemical found in chocolates which makes people who eat it feel awake. Theobromine - a weak stimulant, is also present, in slightly higher amounts. heobromine is a mood lifter. he combination of theobromine and caffeine provides the lift that chocolate eaters experience when eating chocolates.

A product composed of cocoa solids, cocoa butter, and some sugar.

How are chocolates made? Due to the intense bitterness of the cocoa beans, it undergoes a fermentation process to develop its flavor. After which, the beans are dried; then cleaned; then roasted; And the shell is removed to produce cacao nibs.

Chemistry of Chocolates Keywords: $ocoa % the dried and full# fermented fatt# seed of "heobroma cacao, from which cocoa solids and cocoa butter are e&tracted. $ocoa butter % is the fat component of cocoa. $ocoa powder % is the non fat part of the cocoa bean which is grounded into powder.

Phenetylamine a natural monoamine alkaloid, a trace amine, and also the name of a class of chemicals with many members well known for psychoactive drug and stimulant effects. THC (Tetrahydrocannabinol) found in a neurotransmitter chemical called anandamide which is present in chocolates. It is an active ingredient of mari!uana which contributes to a "high# feeling. Trytophan $ helps the brain produce serotonin "a happiness chemical#

the ",outh$feel.# -uch would spread to different taste buds which would give the taste of the Heat Ma!or factor in ma ing chocolates

the li!uid chocolate cools so that it forms a tight cr#stalline structure which would give a nice consistenc# and smoothness to the chocolate. Concentration Defines the t#pe of chocolate depending of the concentration of cocoa solids, cocoa butter, and cocoa li!uor present in the mi&ture.

Solidification (li!uid to solid) "he process in which a chocolate mi&ture (cocoa butter, sugar, cocoa solids) undergoes. "he process wherein the cocoa butter is solidif#ing and the fat molecules present in it form acr#stalline structure A chocolate which undergoes a fast solidification process forms a dull, soft % unwanted t#pe of chocolate due to the improper orientation of the cr#stals formed.

.eferences, http,//www.nbclearn.com/po rtal/site/learn/chemistr# now/chemistr# of chocolate http,//en.wi-ipedia.org http,//www.e&ploratorium.ed u/e&ploring/e&ploring0choco late/ http,//chemistr#.about.com/ od/factsstructures/a/theobro mine chemistr#.htm

Temperature and Melting Point At room temperature, a chocolate remains solid in form. %hocolates& melting point is '( degrees lower than the body&s melting point which is )*.+ degrees farenheit.

Viscosity (measure of fluids thic ness) As one eats chocolate, it starts to flow over the tongue and gives the viscous feeling of the chocolate which is sometimes pertained to as

"hen how to ma-e consistent and smooth te&tured chocolates? Tem!erin" the process of carefull# controlling the temperature and rate at which

http,//www.chemistr#dail#.c om/chemistr#/$hocolate http,//science.howstuffwor-s .com/environmental/life/insi de the mind/emotions/chocolate high1.htm

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