prerna epm
TRANSCRIPT
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CHOCOLATES
PRERNA MALHOTRA
IVth SemesterM.H.R.O.D.
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INTRODUCTION
Chocolate is a raw or processed food produced from the seed of thetropical Theobroma cacao tree.
Cultivated for at least three millennia in Mexico, Central and South
America, earliest documented use in around 1100 BC.
Chocolate has become one of the most popular food types andflavours in the world.
Chocolate moulded into different shapes have become traditionalon certain occasions or holidays
Chocolate is also used in cold and hot beverages, to producechocolate milk and hot chocolate.
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PROCESS OF CHOCOLATE MAKING
T
he type of chocolate is determined by the various amounts ofcacao butter and chocolate liquor the chocolate contains, as well
the amount of sugar and any other ingredients added to the
mixture.
The composition of the mixture, origin of cacao beans, the
treatment and roasting of beans, and the types and amounts ofadditives used will significantly affect the flavour and the price of
the final chocolate.
Cacao beans
obtained
Fermentatio
n of cacao
beans
Drying RoastingGrinding the
beans
Cocoa butter
+
Chocolate liquor
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TYPES OF CHOCOLATE
Chocolates
White
chocolate
Milk
chocolate
Dark
chocolate
Sweet Semi- sweet Bitter sweet Unsweetened
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TYPES OF CHOCOLATE
White Chocolate:
Chocolate made with cocoa butter, sugar, milk, emulsifier, vanillaand sometimes other flavourings.
No cocoa liquor and therefore has an off-white colour.
By law, white chocolate must contain a minimum 20% cocoa butter,14% milk solids, and a maximum of 55% sugar
Milk Chocolate:
In addition to containing cocoa butter and chocolate liquor, milkchocolate contains either condensed milk (most European varieties)
or dry milk solids. much sweeter than dark chocolate, and have a lighter colour and a
less pronounced chocolate taste
Contains 10-20% cocoa solids ( inc. cocoa and
cocoa butter) and more than 12% milk solids.
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TYPES OF CHOCOLATE
Dark chocolate:
Sweetened chocolate with high content of cocoa solids and no orvery little milk, it may contain max 12% milk solids.
contains chocolate liquor, sugar, cocoa butter, vanilla and lecithin
(an emulsifier) Dark chocolate can of following types:
Sweet dark chocolate: Contains often 35-45% cocoa solids
Semi-sweet chocolate: classic dark baking chocolate. Contains often40-62% cocoa solids
Bittersweet chocolate: usually contains 60% to 85% cocoa solids. If thecontent of cocoa solids is high, the content of sugar is low, giving arich, intense and more or less bitter chocolate flavour.
Unsweetened chocolate: only used for baking. Not suitable for eating.It contains almost 100% cocoa solids, about half of it might be fat(cocoa butter).
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CHOCOLATES OF THE WORLD
Mexico
Origin of chocolate
An important staple for Mexican people which bring millions ofdollars to the country every year.
For Mexican people, hot chocolate is considered as the national drinkwhich almost everyone in the country drinks every day.
Spain
The first man who brought chocolate to Spain and The New Worldwas Hernn Corts Pizarro in early 16th century.
The Spaniards originally kept the discovery of the cocoa tree as asecret from the rest of Europe for almost a century.
Hot chocolate become a fashionable drink enjoyed by the rich inSpain.
There are many Spanish chocolate manufacturers which producemany types of chocolate products such as Chocolates Valor, Chocovic
, etc.
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CHOCOLATES OF THE WORLD
England
The use of cocoa and chocolate became widely recognized in England
around 1657 and numerous chocolate manufacturers were
established.
However, the price of chocolate at that time was very expensive as itwas especially reserved for the rich, and at that time the English
chocolate market were still monopolized by Spanish chocolate
manufacturers.
High demand, especially in special events and festivals of the year
such as New Year Festival, Valentines Day, Christmas etc. There are many famous chocolate manufacturers such as Cadbury
Schweppes, Divine Chocolate, Green & Blacks, Hotel Chocolate, J. S.
Fry & Sons, Ltd., Traidcraft, etc.
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CHOCOLATES OF THE WORLD
United states of America
Beginning in 1765, during the American Revolutionary War, the firstchocolate factory was established in America and rapidly followed bymany others.
During World War II, the U.S. government produced Military Chocolate
for two purposes, firstly as a morale boost for of the Allied ArmedForces, and as a pocket-sized emergency ration.
Todays top chocolate brands belong to USA like: Hersheys, M & Ms, 3musketeers, Snickers, Mars, etc.
France
At the beginning, chocolate was greeted with suspicion and skepticismin France, and it was always referred to as a barbarous product andnoxious drug.
Today, some hi-grade chocolate products which are sold around theworld are produced by French chocolate manufacturers such asValrhona, Chocolat Bonnat, Jean-Paul Hevin, La Maison du Chocolat,Michel Cluizel, Chocolat Poulain and much more.
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CHOCOLATES OF THE WORLD
Switzerland
Swiss chocolate was first produced in 1819 by Franois-Louis Cailler who set
up the oldest and biggest brand called Nestle.
Suchard and Lindt have still maintained their popularity among their loyal
customers. Swiss chocolate is internationally recognized for its excellent quality with high
contents of superb cocoa butter and high standards of manufacturing.
Belgium
Became very popular in 18th century
a confectionary called Praline, a chocolate mouthful with a variety of
flavoured fillings was first created by a local called Jean Neuhaus
Nowadays, Belgium produces around 172,000 tons of chocolate per year and
has more than 2,000 chocolate shops throughout the country
Superb quality of ingredients and an attachment to the Old World and its
manufacturing techniques make Belgian chocolate unique as it is made by
hand in small shops using original equipment.
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BENEFITS OF DARK CHOCOLATES
It stimulates endorphin production, which gives a feeling of
pleasure
It contains serotonin, which acts as an anti-depressant
It contains theobromine, caffeine and other substances which are
stimulants
Dark Chocolates contain flavonoids, which act as antioxidants.
Flavonoids also help relax blood pressure through the production of
nitric oxide, and balance certain hormones in the body.
Heart Health Benefits of Dark Chocolate:
Lower Blood Pressure: Studies have shown that consuming a small bar
of dark chocolate everyday can reduce blood pressure in individuals
with high blood pressure.
Lower Cholesterol: Dark chocolate has also been shown to reduce LDL
cholesterol (the bad cholesterol) by up to 10 percent.
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APPLICATIONS OF CHOCOLATE
Chocolate as a Culinary Ingredient: Chocolate isnt just used in
confectionary, drinks and sweet spreads, but also used in making
other dishes.
Chocolate at Celebrations: Chocolate is widely used at celebrations,
such as weddings as an attractive, edible sculpture. It can also be
used in a chocolate fountain
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APPLICATIONS OF CHOCOLATE
Cocoa as a Currency: Cocoa beans were used as a monetary unit in
Central America, used to pay taxes to the Aztecs in 1000AD
Chocolate as a Remedy: In 18th Century England, a chocolaty drinkwas used to prevent and cure stomach aches. In Central America it
was used to build up resistance and fight fatigue
Chocolate as a cosmetic: A natural face pack full of antioxidants
and to aid skin complexion. Chocolate massages are also gaining
popularity.
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MOTIVATION FROM CHOCOLATE
Nothing worth having is ever easy: the difficult process of
chocolate making proves so.
Persistence is a key to success: Milton Hershey failed in his first two
candy making ventures. If he quit then, wed never have had a
Hershey Bar or a Hersheys Kiss!!
Have a passion: Forrest Mars wanted to build an empirehe waspassionate about selling his products all over the world. The
number one selling chocolate bar worldwide today? The Mars Bar.
Passion keeps us engaged and passion fuels all great
accomplishments.
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MOTIVATION FROM CHOCOLATE
Stop eating and start tasting: we go through life eating and
not tasting. Were in such a hurry to get to the next stepthe
next big deal, the end of the day and doing that, we miss allthe nuance, all the rich detail of the current moment
Have fun!
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