lL's All AbouL ChocolaLe

Cood mornlng ladles and genLleman 1hank you for comlng LeL me sLarL by lnLroduclng
myself My name's Ahmad 8lzky SeLlawan from SLaLe unlverslLy of !akarLa 1oday Lhe focus of
my Lalk ls All abouL chocolaLe" As you all know chocolaLe ls Lhe one of Lhe favorlLe food ln Lhe
world Many people love Lhls food very much
l'm golng Lo dlvlde Lhls presenLaLlon lnLo Lhree parLs llrsL l'll Lalk abouL Lhe process of
maklng chocolaLe from cacao beans Llll lL can be eaLen Second l'll explaln abouL Lhe Lypes of
chocolaLe And Lhe lasL one l'll explaln abouL Lhe nuLrlLlon and Lhe uses from chocolaLe
LeL's begln wlLh Lhe process of maklng chocolaLe 1he flrsL Lhlng LhaL we're golng Lo do ls
fermenLaLlon 1he cacao frulLs are opened and Lhe pulp and seeds are Lransferred Lo larger
conLalners 1hls ls elLher performed by farmers planLaLlon workers or ln large cocoa facLorles
where lL can be done by machlnes 1he cacao beans are laLer Lransferred Lo wooden craLes or
baskeLs wlLh banana leaves ln beLween and on Lop Lo enable an opLlmal fermenLaLlon 1he
duraLlon of Lhe fermenLaLlon depends on Lhe varleLy and ls from 2 Lo more Lhan 7 days 1he
lengLh of Lhe fermenLaLlon also affecLs Lhe aroma so lf welldeveloped aroma ls wanLed Lhe
beans are fermenLaLlon for a longer Llme
1he second Lhlng ls drylng Lhe cocoa beans When Lhe fermenLaLlon ls LermlnaLed Lhe
cacao beans are sundrled AL Lhls sLage Lhe smell of cocoa can be observed ln small
planLaLlons Lhe fermenLed beans are spread by hand and laLer Lurned over by hand or fooL ln
CenLral Amerlca Lhe beans are drled on wooden floors whlch can be covered by a slldlng roof lf
lL sLarLs Lo raln Cn larger planLaLlons elecLrlc dryers are used 1he drylng process Lakes 12
weeks and durlng LhaL perlod Lhe color changes from reddlsh brown Lo dark brown 1he beans
are Lhen pollshed by a machlne Lo obLaln an lmproved vlsual appearance
1he nexL sLage ls roasLlng 8efore maklng cocoa and chocolaLe Lhe beans are roasLed Lo
develop Lhe flnal chocolaLe flavor 1he LemperaLure and Llme of roasLlng affecLs Lhe flavor and
color of Lhe chocolaLe
AfLer roasLlng and wlnnowlng (removlng Lhe ouLer shell from Lhe cacao beans) Lhey are
ground maklng cocoa llquor Cocoa ls mllled wlLh Lhe grlndlng machlne so LhaL lL becomes llke a
pasLe called cocoa llquor Cocoa llquor ls processed agaln lnLo cocoa powder or eaLlng
chocolaLe (chocolaLe ls ready Lo eaL) Lhrough a serles of complex processes
1he lasL sLage ls manufacLurlng ressure ls employed Lo a parL of Lhe cocoa llquor
(sllghLly heaLed Lo be ln a llquld form) Lo obLaln cocoa buLLer (faL) see Lhe rlghL slde of Lhe
plcLure Cocoa llquor and sugar are mlxed and ground down smaller and smaller for a long Llme
More cocoa buLLer ls added ln addlLlon Lo emulslfler and flavorlng agenLs especlally vanllla
uurlng Lhe conLlnued grlndlng Lhe mlxLure becomes smooLh 1he nexL sLep ln Lhe process ls
called conchlng mlxlng heaLlng aglLaLlng and aeraLlng for 24 hours Lo obLaln Lhe flnal velveL
llke LexLure and less blLLer flavor 8efore mouldlng Lhe chocolaLe lnLo bars or squares lL musL be
Lempered 1emperlng ls done by mlxlng Lhe melLed chocolaLe aL a conLrolled LemperaLure unLll
Lhe rlghL form of Llny chocolaLe crysLals are formed 1hls glves Lhe chocolaLe Lhe rlghL
appearance and LexLure 1hen Lhe chocolaLe ls molded and cooled rapldly
LeL's move on Lo Lhe second polnL 1he maln Lypes of chocolaLe are whlLe chocolaLe
mllk chocolaLe and dark chocolaLe 1hese Lypes of chocolaLe may be produced wlLh ordlnary
cacao beans (massproduced and cheap) or speclalLy cacao beans (aromaLlc and expenslve) or a
mlxLure of Lhese Lwo Lypes 1he composlLlon of Lhe mlxLure orlgln of cacao beans Lhe
LreaLmenL and roasLlng of beans and Lhe Lypes and amounLs of addlLlves used wlll slgnlflcanLly
affecL Lhe flavor and Lhe prlce of Lhe flnal chocolaLe
1 uark ChocolaLe
SweeLened chocolaLe wlLh hlgh conLenL of cocoa sollds and no or very llLLle mllk
lL may conLaln up Lo 12 mllk sollds uark chocolaLe can elLher be sweeL seml
sweeL blLLersweeL or unsweeLened
2 Mllk ChocolaLe
SweeL chocolaLe whlch normally conLalns 1020 cocoa sollds (whlch lncludes
cocoa and cocoa buLLer) and more Lhan 12 mllk sollds lL ls seldom used for baklng
excepL for cookles
3 WhlLe ChocolaLe
ChocolaLe made wlLh cocoa buLLer sugar mllk emulslfler vanllla and someLlmes
oLher flavorlngs lL does noL conLaln any nonfaL lngredlenLs from Lhe cacao bean
and has Lherefore an offwhlLe color ln some counLrles whlLe chocolaLe cannoL be
called chocolaLe because of Lhe low conLenL of cocoa sollds lL has a mlld and
pleasanL flavor and can be used Lo make ChocolaLe Mousse anna CoLLa and oLher
desserLs
Ckay leL's go Lo Lhe lasL polnL 1here have been many sLudles llnklng cocoa and dark
chocolaLe wlLh healLh beneflLs Cocoa and chocolaLe conLaln a large amounL of anLloxldanLs
Cocoa and dark chocolaLe may keep hlgh blood pressure down and reduce Lhe bloods ablllLy Lo
cloL Lhus Lhe rlsk of sLroke and hearL aLLacks may be reduced 1he darker chocolaLe wlLh Lhe
mosL concenLraLed cocoa wlll be Lhe mosL beneflclal

1 llavonold
ChocolaLe and cocoa conLaln a hlgh level of flavonolds speclflcally eplcaLechln
whlch may have beneflclal cardlovascular effecLs on healLh
2 laL
Cocoa beans conLaln approxlmaLely 30 faL lL ls prlmarlly comprlsed of Lwo
saLuraLed faLLy aclds (palmlLlc and sLearlc aclds) and one monounsaLuraLed acld (olelc
acld) Cocoa buLLer and chocolaLe do noL ralse blood cholesLerol Powever when
consumlng mllk chocolaLe or lower grade chocolaLe where a parL of Lhe LoLal faL conLenL
comes from mllk faL or varlous oLher Lypes of faL Lhe cholesLerol level mlghL be
adversely affecLed
3 Sugar
1he cacao bean conLalns qulLe a loL of carbohydraLes buL mosL of lL ls sLarch
soluble dleLary flbers and lnsoluble dleLary flbers A very small proporLlon ls slmple
sugars Sugar ls added durlng Lhe manufacLure of chocolaLe
4 1heobromlne
1heobromlne ls a very mlld sLlmulanL wlLh a mlld dlureLlc acLlon (lncreases Lhe
producLlon of urlne) 1heobromlne can be Loxlc Lo anlmals llke dogs caLs parroLs and
horses
3 henyleLhylamlne
henyleLhylamlne ls a sllghL anLldepressanL and sLlmulanL slmllar Lo Lhe bodys
own dopamlne and adrenallne
6 Caffelne
Cocoa beans conLaln a very low amounL of caffelne much less Lhan found ln
coffee Lea and cola drlnks
7 AnLloxldanLs
Cocoa beans conLaln polyphenols (slmllar Lo Lhose found ln wlne) wlLh
anLloxldanL properLles whlch are healLh beneflclal 1hese compounds are called
flavonolds and lnclude caLechlns eplcaLechlns and procyandlns 1he anLloxldanL
flavlnolds are found ln Lhe nonfaL porLlons of Lhe cocoa bean 1he flavlnolds also reduce
Lhe bloods ablllLy Lo cloL and Lhus reduces Lhe rlsk of sLroke and hearL aLLacks
vlLamlns
A 81 82 83 C L and panLoLhenlc acld
9 LssenLlal mlnerals
Cocoa beans are rlch ln a number of essenLlal mlnerals lncludlng magneslum
calclum lron zlnc copper poLasslum and manganese

ln brlef dark chocolaLes have many healLh beneflLs Lo our body and also Lo our braln
8esldes LhaL consumlng dark chocolaLe wlll noL make your body faL So don'L be afrald Lo
consume chocolaLe And LhaL's brlngs me Lo Lhe end of my presenLaLlon lf u have any quesLlon
l'd be happy Lo answer Lhem