CHOCOLATES
HISTORY OF CHOCOLATES
In 1500 BC Olmecs made a drink out of cocoa by crushing, adding water ,and spices. These cultivation
methods were then followed by Aztecs and Mayans and soon became monetary unit.
In 1502 Christopher Columbus was given bag of beans but didn’t realize the potential. In 1519 Hernan Cortes
visited Mexico , he was in disgrace as didn’t find secret behind that drink.
In 1544 chocolate came in Spain by Mayan dignities . The coffee mill and tobacco roll shops opened in London.
Coenrad J. Van Houten invented first hydraulic press. Cocoa powder was manufactured, treated with alkali and
gave it dark red colour.
In 1874, J S Fry and Sons of Bristol developed chocolate bars. Cocoa butter, cocoa powder and sugar forms a
paste which can be moulded.
With the industrial revolution chocolate companies opened and the chocolate industry began.
VARIANTS OF CHOCOLATES
COVERTURE CHOCOLATE
It’s the best quality
chocolate .
Contains 32-39 % cocoa
butter
Chocolate with correct
tempering will have crisp
snap, beautiful sheen and
flavor.
Its available in dark, milk
and white chocolate.
TYPES OF CHOCOLATES
DARK CHOCOLATE MILK CHOCOLATE WHITE CHOCOLATE
it is deep brown in it is light brown in color, It is made by
color and made from It is made from cocoa combining sugar,
cocoa butter, cocoa mass , cocoa butter , cocoa butter, milk,
sugar, and milk. Milk vanilla and soy
mass and sugar it has
chocolate has a self-life lecithin. It does not
a shelf-life of about contain cocoa solids.
20 months. of about 16 months.
It has a shelf life of
about 4 months.
COMPOUND CHOCOLATE
Chocolate that is made
with vegetable oil
no tempering is required .
It is easy to work with.
And comparatively
cheaper than other
chocolates.
It can be used in making
garnishes.
Available in dark, milk,
and white variants.
GIANDUJA CHOCOLATE
It’s the chocolate made
from nut paste.
Hazelnut paste is most
common.
It can be used as flavoring
It can be a substitute to milk
or dark chocolate.
Its soft at room temperature
and cant be used for garnishes
available in milk and dark
chocolate.
RUBY CHOCOLATE
launched by Barry
Callebaut in 2017.
Its pink in color.
Has a unique berry
flavor with a hint of
yoghurt.
The color and flavor is
both natural.
And consistency is bit
thicker.
CALLEBAUT GOLD
• It is crafted and created from
a fine selection of
ingredients like caramelised
sugar and caramelised milk,
this caramel chocolate has
rich notes of toffee, butter,
cream and an dash of salt.
CALLEBAUT MALCHOC-D
• Dark chocolate with no added sugar.
Its pleasant sweetness comes from
the sugar substitute maltitol,
rounded off with natural Bourbon
vanilla. And its taste and mouthfeel
come very close to the taste of our
traditional chocolate. Can be used in
many recipes
• . Melting, tempering, cooling,
moulding, etc. work in exactly the
same way. The chocolate bars made
with this chocolate can be label as
“no added sugar”.
USES OF CHOCOLATES
• Piped in different designs onto
sweets , cakes and to make
decorative garnishes. For that it
must be thickened
• Coating It can be used to cover the
cakes. The chocolate needs to be
mixed with dairy cream and paste
is formed.
• Moulding the chocolate is poured
into various moulds to give it a
particular shape and size.
• Enrobing is similar to coating. The
truffle or flavored ganache is set,
cut into desired shapes and coated
with tempered chocolate.
STORAGE AND LONGEVITY
• All chocolates should be stored in
a cool and dark place as well as
away from any powerful odors.
• Extreme temperatures and
moisture will affect the chocolate
and could change the taste.
• Never put chocolate in fridge as
when it comes out to room
temperature the condensation
will bring moisture and cause
sugar bloom.
What is real Chocolate?
Real chocolate is made of cocoa mass and cocoa
butter, while compound chocolate is made of
cocoa powder and vegetable fat. According to
FAO, for a product to be categorized as real
chocolate, it has to contain a minimum of 35%
total cocoa Solids and 18% cocoa butter.
