Chocolate

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 What do you know about chocolate ?

Learn about the history of chocolate and

the interesting journey from cocoa bean
to chocolate bar

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 World Chocolate Day

Did you know that there’s a World Chocolate

Day? It takes place each year on 7 July

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 A brief history of chocolate
Chocolate was first used as a drink over 3,500 years ago in
Central America. It was very popular with the Mayans and
the Aztecs, who mixed cocoa beans with vanilla or chilli
peppers. In fact, cocoa beans were so important to them
that they were used as money. Cocoa was first grown in
-Ecuador, which was, for a long time, the world’s number
one producer of cocoa beans. It is still one of the top ten
producers of the beans, but nowadays more than 70 per
cent of cocoa beans come from West Africa

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 Cocoa beans
Cocoa beans come from cocoa trees. These trees grow in
tropical forests around the world, from South America to
Indonesia. The beans grow in colourful pods of red, yellow
and purple. Inside the pods are the beans. Each tree grows
around 50 pods a year, and each pod can contain between
and 60 beans. It takes around 100 beans to make 100 20
grams of chocolate. The pods are picked by hand to protect
the trees

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 Preparing the beans
Once the pods are picked from the tree, they are opened and the beans are taken out. The beans need to go through a number
of different processes before they are ready to be turned into chocolate. First, the beans and the pulp are placed in special
boxes, where they slowly ferment for up to five days. Here the beans turn brown and start to develop their special flavour. They
are then put out in the sun to dry for approximately 14 days. After this, they are roasted for about 15 minutes in preparation for
the final stage, when the beans are taken out of their shells. At the end of this process, we are left with the cocoa ‘nibs’ –
.chocolate in its purest form and the basic ingredient for all chocolate products

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 From cocoa nibs to chocolate liquor
The first step is to grind the nibs by machine or between two large stones.
This produces cocoa liquor, a semi-solid paste. This is then cooked and mixed
continuously for hours or even days until it is just right. This is also the stage
at which other ingredients are added: sugar, milk, various flavours.
Interestingly, chocolate melts at 34ºC. This is just below body temperature,
which explains why it can be so sticky and messy, but also why it melts as
.soon as you put it in your mouth

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 From liquid to solid

At this point the cocoa nibs are ready for the last stage in
the journey. For the cocoa liquor to turn into solid chocolate,
it needs to be heated and cooled and heated again until it
forms a solid mass. And so, at last, the journey from bean to
.bar is complete

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 Types Of The Chocolate
Couverture
Couverture chocolate is a chocolate that contains a higher percentage of cocoa butter (32–
39%) than baking or eating chocolate.

Compound (Cooking Chocolate)

Compound chocolate is a product made from a combination of cocoa, vegetable fat, and
sweeteners. It is used as a lower-cost alternative to pure chocolate as it has less-expensive hard
vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.

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 Chocolate Tempering (Pre-Crystalization)
WHY DO WE TEMPER THE CHOCOLATE?

Chocolate (40-45°C) solidifies very quickly when it cools. It cannot be used immediately, and has to be pre-
crystallised before being worked (moulding, coating, etc).
it a chocolate has not been tempered, many types of crystals may appear during soficification.

These various types of crystals are unstable and have melting points ranging from 16°C to 35C.
The wide range of melting points and the instabilty of crystals give rise to a chocolate which melts quickly in the
hand, is difficult to handle and which quickly develops a greasy white stain.
During tempering, the crystals with a high melting point become (33°C->35°C), stable, giving a high sheen and
brittleness to the chocolate.
When the chocolate crystallises in this form, its good shrinking qualities facilitate removal from moulds, and it has a
long storage life.

cocoa Butter crystals also called as Nucleates & Polymorphs

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 Chocolate Temparing Table

Melting Cooling Working

Types Of Chocolate
Temperature Temperature Temperature

Dark Couverture 45c-50c 29c 32c

Milk Couverture 45c-50c 28c 31c

White Couverture 45c-50c 27c 30c

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 Chocolate Temparing Methods
Marble Method
1. Heat the couverture to 50C. Pour ⅔ on a marble table to cool. Spread out and collect to the center with the spatula, at
26-28°C.
2. Scrape up the tabled couverture, return it to the bow with the warm and stir well (do not beat). Working temperature at
30-32°C.

Vaccination Method (Seeding Method)

1. Mix - grated couverture with melted couverture at 45-50'C and stir well. If the temperature is too high, add
more grated couverture, ittle by little.
2. The working temperature at 30-32'C will be reached by gently warming or adding melted couverture.

Direct Method
adding ⅔ of chocolate from the chocola block in to a ceramic bowl and heat in the microwave for one
minute interval.stir in each interval & temperature should be 37c-43c.then add the remaining ⅓ of
chocolate to this and stir well until you reach the 28c-32c.

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 ContinuousChocolate Tempering Machine

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 Understanding the importance of tempering chocolate

The main reason we temper the chocolate

is to stabilise the crystals (polymorphs) in
cocoa butter.
Form I - Gamma Crystals (γ‎) (15c-18c)
Form II- Alpha Crystals (α) (21c-22c)
Form III- Beta 2 Crystals (β’’) (25c >)
Form IV- Beta Prime Crystals ( β’) (30c)
Form V- Beta Crystals (β) (35c)
Form VI- Super Beta Crystals (super β)(35c >)
Form V
Beta Crystals (β) – Of all six crystal forms, this one stands out as the ideal choice for chocolate. These Form V crystals are exceptionally stable,
forming the perfect crystal lattice. Achieved through tempering chocolate at room temperature, they represent the pinnacle of quality. Beta
crystals melt at a temperature of about 93°F. Beta crystals melt smoothly in the mouth. They provide a smooth texture and a satisfying snap
without any bloom, showcasing a glossy surface.

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 Chocolate Temperature Graph

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 What happen if you store them improperly?

Fat Blooms

When chocolate gets too warm, the cocoa butter melts and separates from the
other ingredients. As it cools, the cocoa butter re-solidifies on the surface,
creating a white or grayish, greasy coating

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 Sugar Bloom
Moisture exposure causes sugar to dissolve and then recrystallize on
the surface as the moisture evaporates, creating a grainy, white
coating

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 THANK YOU

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