CHOCOLATE 1.FACTS: Chocolate Consumption: • Americans consume over 3.1 billion pounds of chocolate every year, which is about 11.7 pounds per person. • Milk Chocolate is the most popular among Americans, followed by dark chocolate and then white chocolate. Chocolate contains more than 300 known chemicals. • Flavanols • Theobromine • Caffeine • Tyramine • Phenyletylamine • Anandamide Chocolate is considered a good mood food. • Contains an amino acid called Ltryptophan. This increases serotonin in the brain, which is a calming hormone. • Said to be nature’s own “antidepressant.” 2.HISTORY OF CHOCOLATE: Dates back to about 1,500 years ago. First found in Mayan and Aztec Civilizations. • Mayans used cacao beans to create a cold, unsweetened, spicy chocolate beverage. This was the first form of chocolate. • Aztecs came across cacao beans through trade. They named the spicy drink xocolatl (bitter water). • Cacao beans played important roles in both Mayan and Aztec Civilizations. The chocolate drink was first brought to Europe by Spanish conquistador, Hernan Cortes. • The drink was sweetened to match European tastes. • The drink spread from Spanish courts to other European courts. • The drink was also prescribed to people for depression and used in love as death potions. In the late 18th century French and Dutch processors experimented with chocolate liquid. • This lead to the production of chocolate powder, which then led to the production of the first solid chocolate.
CHOCOLATE PROCESSING CHOCOLATE 1.FACTS: Chocolate Consumption: • Americans consume over 3.1 billion pounds of chocolate every year, which is about 11.7 pounds per person. • Milk Chocolate is the most popular among Americans, followed by dark chocolate and then white chocolate. Chocolate contains more than 300 known chemicals. • Flavanols • Theobromine • Caffeine • Tyramine • Phenyletylamine • Anandamide Chocolate is considered a good mood food. • Contains an amino acid called L-tryptophan. This increases serotonin in the brain, which is a calming hormone. • Said to be nature’s own “antidepressant.” 2.HISTORY OF CHOCOLATE: Dates back to about 1,500 years ago. First found in Mayan and Aztec Civilizations. • Mayans used cacao beans to create a cold, unsweetened, spicy chocolate beverage. This was the first form of chocolate. • Aztecs came across cacao beans through trade. They named the spicy drink xocolatl (bitter water). • Cacao beans played important roles in both Mayan and Aztec Civilizations. The chocolate drink was first brought to Europe by Spanish conquistador, Hernan Cortes. • The drink was sweetened to match European tastes. NGUYEN NGOC THANH THANH TA HOANG PHUONG LINH Page 1 Central nervous system stimulants CHOCOLATE PROCESSING • The drink spread from Spanish courts to other European courts. • The drink was also prescribed to people for depression and used in love as death potions. In the late 18 th century French and Dutch processors experimented with chocolate liquid. • This lead to the production of chocolate powder, which then led to the production of the first solid chocolate. • The first solid chocolate was believed to have been sold in England in the mid- 1800s. 3.PRODUCTION OF CHOCOLATE: • Before entering to chocolate processing,the cocoa beans will be processed. COCOA BEANS-RAW MATERIALS: 1. Harvesting cocoa beans: -The pods are harvested by hand using a machete -The harvested pods are taken to processing location nearly.After that,the each fruit is opened with machete and knock 2 pods together,so that the pulp and seeds can be removed. -Next,the seeds can be kept for up to 24 hours after removal from the pod. -Before fermenting,the seeds are split opened. 2. Fermenting: -The seeds are left to ferment lying on and covered with banana leaves.This stage may take 5 to 10 days. 3. Drying: NGUYEN NGOC THANH THANH TA HOANG PHUONG LINH Page 2 CHOCOLATE PROCESSING -After fermentation, the cocoa seeds must be dried before they can be scooped into sacks and shipped to chocolate manufacturers. Farmers simply spread the fermented seeds on trays and leave them in the sun to dry. The drying process usually takes about a week and results in seeds that are about half of their original weight 4. Transporting: -The last,they’re transported to chocolate manufactories. CHOCOLATE PROCESSING Step 1:-The cocoa beans are cleaned to remove all extraneous material. -To bring out the chocolate flavour and colour, the beans are roasted. The outer shell of the beans is removed, and the inner cocoa bean meat is broken into small pieces called "cocoa nibs." -The roasting process makes the shells of the cocoa brittle, and cocoa nibs pass through a series of sieves, which strain and sort the nibs according to size in a process called "winnowing". Step 2:Shells and nibs: - Grinding is the process by which cocoa nibs are ground into " cocoa liquor", which is also known as unsweetened chocolate or “cocoa mass”. - The cocoa liquor is pressed to extract the cocoa butter, leaving a solid mass called “cocoa presscake”. The amount of butter extracted from the liquor is controlled by the manufacturer to produce presscake with different proportions of fat. Step 3:Cocoa powder : -The processing now takes two different directions. The cocoa butter is used in the NGUYEN NGOC THANH THANH TA HOANG PHUONG LINH Page 3 CHOCOLATE PROCESSING manufacture of chocolate. The cocoa presscake is broken into small pieces to form kibbled presscake, which is then pulverised to form cocoa powder. Step 4:The plain chocolate: - Cocoa liquor is used to produce chocolate through the addition of cocoa butter. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added and mixed. The proportions of the different ingredients depend on the type of chocolate being made. -The mixture then undergoes a refining process by travelling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate. -The next process, conching, further develops flavour and texture. Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the flavour. An alternative to conching is an emulsifying process using a machine that works like an egg beater. - After conching, the chocolate is tempered in large machines that cool the chocolate to precise temperatures in order to produce shiny, smooth bars. Finally, the chocolate is poured into molds, wrapped, and ready for shipping to eager consumers around the world. 4.HEATH BENEFITS OF CHOCOLATE: Functional Food- a food that contains physiologically active compounds that provide health benefits beyond basic nutrition Nutraceutical- physiologically active components in food that have health- promoting, disease-prevention, or medical properties Some benefits about chocolate: 1. Chocolate decreases stroke risk: A Swedish study found that eating more than 45 grams of chocolate per week— about two bars worth—led to a 20 percent decrease in stroke risk among women. Chocolate contains flavonoids, whose antioxidant properties help fight strokes 2. Chocolate reduces the likelihood of a heart attack NGUYEN NGOC THANH THANH TA HOANG PHUONG LINH Page 4 CHOCOLATE PROCESSING Other studies show that eating chocolate prevents blood clots, which in turn reduces the risk of heart attacks. Blood platelets clump together more slowly in chocolate eaters. 3. Chocolate protects against blood inflammation Eat one Hershey’s dark chocolate bar per week, and your risk of heart disease will decrease. About 6.7 grams of dark chocolate per day keeps the blood inflammation-inducing proteins away. 4. Chocolate may prevent cancer Cocoa contains a compound called pentameric procyanidin, or pentamer, which disrupts cancer cells’ ability to spread. When researchers from the Lombardi Comprehensive Cancer Center at Georgetown University treated cancer cells with pentamer back in 2005, the proteins necessary for cancer growth were suppressed and the cells stopped dividing. 6. Chocolate reduces the risk of diabetes The Italians know a thing or two about good eating.And a small study from the University of L'Aquila, in Italy, found that eating chocolate increases insulin sensitivity, which reduces the risk of diabetes. 7. Chocolate is good for your skin Not only does it not cause breakouts, it’s actually good for your skin! (Well, dark chocolate at least.) Flavonoids found in dark chocolate protect women’s skin from the sun’s UV rays. But that doesn’t mean you can skip the sunscreen. 8. Chocolate strengthens your brain The first method to increase brain power that many people try is eating certain foods. There are specific foods that are known to instantly increase brain power. The most delicious and popular of these foods is chocolate. Chocolate can actually increase brain power by stimulating the brain. By just eating a piece of chocolate,your mind begins to function more effectively. The chocolate increases blood flow which aids concentration and increases learning capabilities. 9. Chocolate makes you live longer When you ate two and a half pounds of dark chocolate per week. Harvard researchers found that eating chocolate actually adds two years to your life expectancy. But don’t just start binging on chocolate! Most of the chocolate you buy in the grocery store is heavily processed, which means that it has lost many of its healthy chemicals. And some of the research supporting chocolate’s healthy characteristics was paid for by chocolate manufacturers. NGUYEN NGOC THANH THANH TA HOANG PHUONG LINH Page 5 CHOCOLATE PROCESSING 5.CHOCOLATE IN EVERY LIFE NGUYEN NGOC THANH THANH TA HOANG PHUONG LINH Page 6 Strawberry Strawberry Green tea Green tea CHOCOLATE PROCESSING NGUYEN NGOC THANH THANH TA HOANG PHUONG LINH Page 7 GREEN GRAPES . CHOCOLATE PROCESSING CHOCOLATE 1.FACTS: Chocolate Consumption: • Americans consume over 3.1 billion pounds of chocolate every year, which is about 11.7 pounds per person. • Milk Chocolate. by dark chocolate and then white chocolate. Chocolate contains more than 300 known chemicals. • Flavanols • Theobromine • Caffeine • Tyramine • Phenyletylamine • Anandamide Chocolate. processors experimented with chocolate liquid. • This lead to the production of chocolate powder, which then led to the production of the first solid chocolate. • The first solid chocolate was believed