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CHOCOLATE
CHOCOLATE HISTORY

The cocoa tree originated in the western hemisphere, where it grows in tropical
climates from northern South America to southern Mexico. Long before the
European discovery of the Americas, native peoples, including the Mayans and
Aztecs, brewed a bitter, unsweetened beverage from the beans, which they had
learned to ferment and dry. The beverages, probably enjoyed hot, were often
flavored with chiles, vanilla, and other ingredients. The cacao tree grew in limited
areas, so the pods were prized and became objects of trade. They were even used
for currency. In addition, they were important in religious ceremonies. Spanish
conquerors at first disliked the bitter, black beverage the natives brewed from
cacao, but they soon learned to appreciate it and began carrying cocoa beans back
to Europe in the 1500s. Availability was limited at first, but by 1700 cocoa had
spread through much of Europe. Its use was still mostly as a beverage, although
Europeans found they enjoyed the drink more when it was sweetened. Cocoa was
also used as a medicine and as a cooking spice.

INTRODUCTION
The cocoa tree (Theobroma cacao) is a native of the dense tropical forests of the
Amazon. The term “Theobroma” means “food of the Gods”. The word cocoa has
originated from the Aztec word “Cacahuati”. Cocoadescribes the bulk
commercially dried, fermented beans, as well as powder from cocoa beans. The
main procedures and exporters of the cocoa bean are West Africa (74% of the
world production), North, Central and South Africa (21%) and Asia
and Australia (3%). However the processing of the bean into chocolate is done in
several other countries and some of the best chocolate is produced
in Belgium,Switzerland and France.

The Cocoa Plant

The cocoa plant is a small tropical tree, originally grown in South and Central
America; but now commercially grown in West Africa. The cocoa tree requires a
good soil, a huge rainfall and a low altitude. The part of the plant that is processed
and used for the making of cocoa and chocolate is the fruit that grows on the main
trunk of the tree, as well as on the branches. The fruit is a large pod 4“ to 12“ in

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length and about 4“in diameter and has a hard leathery rind containing 25-75 seeds
in distinct rows, embedded in a soft pulp.
CLASSIFICATION

Cocoa may be classified under the following headings:

 By the country of origin (Zambia/Mozambique).
 By the species of the bean (Criollo/Forastero).
 By the method of manufacture (For drinking chocolate/for milk chocolate).
 By their particular use (Vending machines/Icings/Chocolate moulding).

PROCESSING OF COCOA

The processing of cocoa bean into cocoa powder is done in seven stages, as
mentioned under:

1. Fermentation of the Beans

The ripe cocoa pods are collected and split open and the beans and the pulp
surrounding them are scooped out and put into a fermentation chamber, also called
the sweat boxes, where the temperature is allowed to rise to 40 to 50°C (104 to
122°F). Fermentation will kill the germs and prevent germination and
decomposition of the bean. It will also encourage enzyme reaction reducing the
bitterness and developing flavour. The beans absorb the liquid from the fermenting
sugary pulp which will then turn into alcohol and finally into acetic acid. As soon
as the mass turns into the acid state, the fermentation is stopped. Otherwise
unpleasant flavours and odours will develop.

2. Drying of the Beans

This is done by laying the beans thinly out in the Sun to dry and occasionally
turning them over, or by passing them through a mechanical drying chamber.
When completely dried, there will not be more than 4% moisture in the bean. At
this stage, beans are exported, unless they are to be processed into cocoa chocolate.

3. Roasting the Beans

This stage is essential to develop the flavour and the aroma of the bean and to give
colour. Moisture is lost at the stage, which assists in the removal of the shell from
the beans.

4. Removing the Shell

This stage is also called “Winnowing”. The shell is removed from the bean by
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passing them through a series of rollers and sieves. The de-shelled beans, now
mostly broken bits and pieces, are referred to as “Nibs”.

5. Alkalization of the Nibs (Dutch Processing)

This stage, that further develops the flavour and colour, is usually done by
tumbling the nibs in an alkali solution. After drying, the nibs may be roasted to
correct the moisture content.

6. Grinding the nibs

The nibs are now ground into very small particles, a process which releases a large
amount of fat and results in the mass becoming a thick syrup. This fat is known as
“Cocoa Butter”, usually 50% of the nibs.

7. Extraction of the Cocoa Butter

The cocoa fluid/mass is then fed into large felt lined steel pans fitted with a
movable perforated lid. When subjected to hydraulic pressure, some of the fat is
forced through the filter cloths, leaving behind a solid residue, known as the “Press
Cake”. This is removed from the pan, allowed to cool, then pulverized and sieved.
TO this fine powder, a small amount of salt and vanilla is usually added before it is
marketed as the popular cocoa powder.

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PLAIN CHOCOLATE
The processing of chocolate involves the first six stages as for the processing of
cocoa and then a further three stages:

1. Mixing the Cocoa mass with sugar

The cocoa mass is thoroughly mixed with powdered sugar in large blending
kettles. The fat content is strictly controlled to obtain a standard product.
Additional cocoa butter may be added to adjust the consistency.

2. Refining the mixture

This is done by passing the mixture through a series of five heavy rollers to reduce
the size of the non-fat particles, so that the chocolate will be smooth to the palate.
This stage exposes the particles to the air, reducing the moisture content, partially
evaporating volatile substances, and lightening the colour of the mixture.

3. Conching
The final stage is concerned with producing a standard quality of
chocolate. Conching is the mechanical agitation of the chocolate mass with
additional cocoa butter at a temperature of 60-70°C (140-158°F). This will further
evaporate volatile substances and also develop the flavour. Additional flavourings
may also be added at this stage and the mixture is standardized. The chocolate is
then set in moulds such as bars, slabs and is also known as courverture.

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BI- PRODUCTS OF COCOA

A chocolate in block has a tendency to collect moisture from the air and this can be
seen in the form of beads of perspiration. This could be wiped carefully and well
scraped before being used for dipping.

Milk Chocolate
The processing of milk chocolate is the same as Plain Chocolate(courverture),
except that milk crumb is added at the refining stage and the conching is done at a
lower temperature, but for a longer time. Milk crumb is a mixture of condensed
milk and chocolate mass, reduced to a powder form.

Cocoa Powder
It is a product obtained by grinding roasted cocoa beans to an oily liquid, pressing
this in a cocoa-butter press, to remove about half cocoa butter and then grinding
the residual press cake to a powder. Chocolate powder is a blend of true cocoa
powder, sugar and starch.

Drinking Chocolate
It is a modern beverage drink, prepared from the chocolate powder or chocolate
flakes and made in similar manner to the cocoa drink, by adding hot water or milk.

White Chocolate
It is a product composed of pure cocoa butter, full of cream milk powder and
sugar, milled together and passed through refining rolls. As pure cocoa butter has a
strong taste and odour of chocolate, the product is similar in flavour to chocolate. It
can be tempered and molded. Provided fat-soluble edible colours are used, white
chocolate can be coloured pink, orange, yellow or green.

Chocolate Spread
It is permanently soft, pasty or semi-liquid product, which can be used in bakery as
flavouring and colouring material for fillings, butter creams and fondants. To make
it, add warmed golden syrup to melted chocolate courverture in the proportion of
two parts of syrup to one part of courverture, mixing them thoroughly and adding
the warm syrup into glass or glazed earthen ware jars and kept for use as needed.

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Ganache
It is the name given to a blend of chocolate and cream. Boiling fresh cream is
mixed with grated or melted courverture and stirred occasionally till cooled.
COMPOSITION OF COCOA AND CHOCOLATE

Theobromine is the stimulant in cocoa and chocolate, along with some caffeine.
The other major constituents of cocoa and chocolate include colour and flavour
compounds, lipids and carbohydrate. The purple colour is due to the presence of
anthocyanins. The chocolate flavour is contributed by the phenolic compounds.
Starch is the chief carbohydrate in cocoa and chocolate and functions as a
thickening agent. Cocoa contains 11% starch while chocolate contains
8%. Cocoa has more thickening power than chocolate because of its high starch
content. For this very reason, cocoa is not substituted on a direct weight basis for
chocolate. Usually 3-3.5 tablespoon of cocoa powder plus ½ table spoon of fat are
considered equivalent to 30 Gms of chocolate.
Fat constituent of cocoa and chocolate is cocoa butter. Cocoa varies in fat content
from 10-22%. Chocolate contains 50% fat. The low melting temperature of
chocolate (near 32°C) imparts a smooth texture and readily releases flavour
components.
USES OF CHOCOLATE

Cocoa powder and Chocolate powder are used:

1. As a hot beverage.
2. AS a flavouring agent.
3. As a colouring agent.
4. For hot and cold sauces.
Courverture is used:
1. As a coating.
2. As a decoration (Piping).
3. Formoulding into Easter eggs etc.
4. For sauces.
5. For ice-creams.

Nutritional Aspect

Cocoa powder and milk chocolate are rich in fats and carbohydrates. Being a
highly palatable and energy concentrated food, it was used extensively in
emergency situations such as wars and during rescue and evacuation situations

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STORAGE

Cocoa and chocolate deteriorate quickly in the presence of moisture and

heat. Cocoa becomes grayish in colour and lumpy when stored at temperature
above 16-21°C and in high humidity.
A mottled or grey surface known as bloom may develop on the chocolate when it is
exposed to high heat and moisture. The melting fat and re-crystallizing in a
different pattern on the surface contribute to the formation of bloom.
Appropriate tempering procedures during processing and the use of stabilizers
retards the development of bloom. Sugar bloom, a rough greyish layer, may
develop on sweet chocolate due to moisture; the dissolved sugar re-crystallizes on
the surface.
The chocolate flavour appears not to be altered by the development of bloom or
lumping of cocoa products, but the texture may be grainy. Milk chocolates also
absorb flavours and odours when stored improperly. The quality of cocoa and
chocolate is best when high temperature and humidity is avoided. The best
protection is tightly sealed containers kept in a cool, dry place.

CHOCOLATE TEMPERING
Chocolate tempering is a process used to prepare pure chocolate liquor for cooking
purposes. During tempering, it is essential that not one drop of water should come
into contact with the chocolate
Procedure
 Break chocolate into small pieces and place it in a bowl over hot water. Stir
occasionally until it is melted and the temperature is 46-48°C If this
temperature is exceeded, the chocolate is ruined.
 Remove the bowl from saucepan and set in iced water, stirring carefully
until the chocolate begins to set on the bottom. Then warm the chocolate
carefully over hot water until the temperature is dark chocolate to 31°C, in
milk chocolate to 29°C and in white chocolate to 29°C. If the temperatures
are exceeded, the tempering process should begin again.
 It is only necessary to temper chocolate when using it for moulding or
dipping. For any fillings, pure chocolate or cooking chocolate can be used
without tempering.