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PLEASE NOTE
Chocolate
Theobroma cacao
Seed/bean from tree grown in the
Caribbean, Mexico, Central America,
Northern South America, and Western Africa
Chocolate
Pods cut, beans (and
pulp piled in field), beans
cleaned, beans roasted,
shell removed, nibs
(meat) collected, nibs
ground (chocolate
liquor), separation of
cocoa solids and cocoa
butter
Possible health effects?
Increase serotonin in brain
Lower blood pressure
Milk Chocolate
Standard of Identity
163.130)
Milk Chocolate
(b)Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Cacao fat (aka Cocoa Butter)
(2) Nutritive carbohydrate sweeteners;
(3) Spices, natural and artificial flavorings, ground whole nut meats,
ground coffee, dried malted cereal extract, salt, and other seasonings that
do not either singly or in combination impart a flavor that imitates the
flavor of chocolate, milk, or butter;
Chocolate Processing
Blending
Cocoa solids and cocoa butter
Conching
Under mild heat, the chocolate is mixed with paddles
(or other methods) to decrease the particle size of
the ingredients
Tempering
Cocoa butter crystallization
6 different forms w/ different melting points
63F, 70F, 79F, 82F, 93F, 97F
Heating and cooling at different temperatures for different
times will create ideal crystal size
Cocoa Butter
Palmitic acid (18:0)
Stearic acid (16:0)
Oleic acid (18:19)
Melting point
93F 100F
Oswalds rule
Least stable polymorph
forms crystals first
Most stable crystalizes
last
Chocolate Tasting
Lindt
Ghirardelli
Godiva
Hershey
Dove (Mars)