Chocolate

Chocolate is a food made from cocoa mass,

powdered sugar, cocoa butter, lecithin, with or
without the addition of other foodstuffs (milk,
peanuts, coffee, raisins, flavors, etc.). These additives
are used to: - increase the value of the food, -
improve the taste and flavor, - make the chocolate
with fillings.
 Description of Chocolate
Chocolate is made from cocoa beans found on the
cacao tree. The cacao tree was first discovered in the South
American rainforest.
The three main ingredients in chocolate are chocolate
liquor, cocoa powder, and cocoa butter.
Different kinds of chocolate use varying amounts of
these 3 ingredients.
To make the chocolate, do the following:
 cocoa beans are harvested;
 pods are crushed and fermented;
 cocoa beans are taken out of the pods and then dried;
 beans are roasted, graded, and then ground;
 grinding the beans creates a liquid called chocolate liquor;
 chocolate liquor - made mostly of fat called cocoa butter.
 Types of Chocolate

 Sweet Chocolate
Cannot contain less than 15% chocolate liquor.
 Dark Bittersweet Chocolate
Contains the most chocolate liquor.
It is sweet chocolate that cannot contain less than 35% chocolate liquor.
 Semi Sweet Chocolate
Similar to dark bittersweet chocolate.
 Baking Chocolate
Contains no sweeteners and no milk.
 Types of Chocolate
Milk Chocolate
Contains milk and sugar, which differs from bittersweet and semisweet
chocolate. Cannot contain less than 12% milk and cannot contain less
than 10% chocolate liquor. Can contain other ingredients but must
comply with regulations.

White Chocolate
Technically not real chocolate. Contains no chocolate liquor, which is one
of the main ingredients in chocolate. It’s made of cocoa butter, milk,
and sugar.
 Types of Chocolate
Depending on chocolate composition can be:
 Simple chocolate: bitter, blanket, ordinary, household;
 Chocolate with additives: milk, coffee, fruit, grains, cereals
 Chocolate with filling: fondant, milk, fruit, fat kernels,
marzipan, crocant, praline, nugget.
By shape, chocolate can be:
 Block, tablets, sticks, candy, figurines, granules.
 Chocolate making technology

Getting one regular tablet takes between two and four

days. Although each company uses its own manufacturing
methods, the same general technological process follows the
world over.
 Preliminary cleaning and frying
Processing begins by cleaning the cocoa beans, then
the beans are fried until they get brown and start to develop
the characteristic flavor.
 Peeling, crushing and pressing
Next, the grains are peeled, keeping only the core
containing cocoa butter. The core is then crushed to extract
the cocoa butter. This is subjected to strong pressure to
remove the cocoa butter that is subsequently used in the
chocolate making process. The remaining press cake is
sprayed and sifted to obtain cocoa powder.
 Blending
The cocoa is obtained by partially removing
cocoa butter and consuming chocolate by adding it.
At this stage the mixture is framed with the mixers
to develop the specific flavor and to incorporate
certain ingredients and flavors.
 Moderation

Before being put into shape, the composition is

tempered, being subjected to a series of alternating
heating and cooling operations. This process
stabilizes the cocoa butter crystals, uniformizing
their size.
 Cooling the chocolate
The operation that depends on the color, the
gloss and the consistency of the chocolate.
Chocolate cooling can not be done naturally
because it would flow slowly and lead to the
separation of large crystals of cocoa butter. Artificial
cooling is used in refrigeration.
 Packaging, labeling, transport and storage of
chocolate
Packaging is different, depending on the pattern
of chocolate and chocolate products:
 aesthetic lithographic cartons by labeling;
 velvet paper, cellophane, aluminum foil;
 metal or plastic boxes;
 cardboard boxes lined with parchment paper;
 The most susceptible to storage and shelf-life
are fat-containing products derived from cocoa
butter or kernels. In addition to humidity and
temperature conditions, rooms for chocolate and
chocolate products must be clean, airy and
deratizated.
 Marking the chocolate
Marking is done by lithography on the
presentation boxes.
The marking shall include information on the
manufacturer's identity, the name of the product, the
net weight, the date of manufacture, the composition
of the product, indications on the storage conditions,
the shelf life, the price.
 Transport of chocolate
Transport of chocolate and chocolate
products is carried out with isothermal
means of transport to protect moisture
products, high temperatures and variables
and contamination.
 Storage
The operations performed in the warehouses are:
 receiving products: unloading, handling,
quantitative and technical reception;
 storage: storage and conservation;
 shipment: loading, transport, document
management used.
 Chocolate Faults

When chocolate is stored in inappropriate

conditions, whitening occurs. Whitening occurs
either because of sugar or fat.