CHAPTER 2:

INTRODUCTION TO
CHOCOLATECHOCOLATE
ADDITIONAL SLIDE
 Chapter 2
Introduction of Chocolate

The FORASTERO is very much cultivated in Africa, but

also in Central and South America.
It Constitutes approximately 80% of world production of
cacao.
This tree grows faster and gives higher yield than other
types of cacao.
A number
4 main types of cocoa trees are: of varieties are cultivated, in Venezuela.
The FORASTERO variety produces delicate, aromatic
beans .

The CRIOLLO tree originates in Mexico and

Central America.
It gives very high quality cacao beans.
Mainly cultivated in South and Central America..
The TRINITARIO is a crossbreed between the
FORASTERO AND CRIOLLO,
Mainly cultivated in Central and South America
and Asia.
It has its aroma from CRIOLLO and its
resistance to disease and its productivity from
FORASTERO.

The NACIONAL is mostly cultivated in South

America west of the Andes.

It is prone to disease and difficult to grow, but has

an excellent aroma.
PROCESSING COCO
BEANS
FERMENTATION OF COCO BEANS

Why cocoa beans are fermented.

Cocoa bean consists of a seed
coat, a kernel and a germ.

Cocoa beans are fermented so as

to destroy the seed coat, kill the
germ and give the cocoa a good
taste.

Allow coco beans to ferment until

they lose most of the moisture

The chemical reaction change the

colors from yellowish to brown and
flavor is develop.
The pulp containing cocoa beans is then
removed from the pods. The beans are
then, left to ferment for five to seven days.
This takes place on the ground or in trays
where the beans are covered with banana
leaves.
The beans change colour from beige to
purple and develop their aroma.

During fermentations beans

are spread out and left to dry
for about 6 weeks. Drying is
essentials both for stopping the
fermentation and for storage
purpose.
 Fully fermented chocolate
beans

The cocoa is then sent for

storage in the port, to be shipped
to various destination.
Cleaning and roasting cocoa beans
The cocoa beans are first cleaned of
any stones, dirt and sand and quickly
dried under heaters.

The beans are poured into a large,

rotating metal drum for roasting.
Roasting kills the bacteria formed by
fermenting & brings out the taste in the
bean.

After they are roasted, the bitter husk

on the outside of the bean is removed,
This process is called winnowing.

The beans are crushed into small

pieces called nibs.

A winnowing machine is used to

remove the shells from the beans to
leave just the cocoa nibs.
Milling chocolate nibs
The nibs are then milled to create
cocoa liquor (coca mass)

The temperature and degree of

milling varies according to the type
of nib used and the product
required.
Chocolate manufacturer

Sugar and cocoa butter are added to the

chocolate liquor.

Sugar adds some sweetness to balance the

bitterness and acidity of the cocoa.

Cocoa butter gives the chocolate a creamy

taste and texture.

For milk chocolate milk powder and

lecithin are added .
 REFINING AND CONCHING

Refining is the final grinding of all particles in the liquid chocolate together to
produce an even extremely smooth texture in which no grit can be detected on
one's tongue or pallet.
Conching is a long process of intense mixing, agitating, and aerating of heated
liquid chocolate. During this long process various off-flavored, bitter substances
as well as water vapor evaporate away from the chocolate. The long intense
mixing action assures complete coating of every solid particle with cocoa butter,
giving the chocolate a well developed and delicious flavor and texture.
TEMPERING AND MOLDING CHOCOLATE
CHOCOLATE is then tempered or
passed through a heating, cooling
and reheating process. This
prevents discoloration and fat
bloom in the product by preventing
certain crystalline formations of
cocoa butter developing.
(Bloom is the whitish covering
that can appear on the surface
of chocolate that has not been
property tempered
 Cocoa powder is made when chocolate
liquor is pressed to remove three quarters
Cocoa manufacture of its cocoa butter.

The remaining cocoa solids are

processed to make fine unsweetened
cocoa powder.

Unsweetened cocoa powder is treated

with an alkali to neutralize its acids.
It has a reddish-brown color, mild flavor,
and is easy to dissolve in liquids.

Example:Droste, Lindt, Valrhona, Poulain

and Pernigotti are some popular brands.
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