CHOCOLATE

Kunal Sharma
V-Semester| BSc.(H) Food Techn
Uttaranchal University
 History of Chocolate

Chocolate existed in Mesoamerica, modern day Mexico, in 1900

BC.

People mixed the ground beans with cornmeal and chilli peppers
to make a bitter drink.

They consider the cacao fruit very sacred, gifted to humans by

Gods.

It was used as a currency and was also an integral part of various

rituals and ceremonies.
History of Chocolate
It was introduced to the world by Spanish explores who
visited North America for the purpose of trade.

In Europe it was used as a medicine due to its bitter taste.

But, soon it was mixed with honey or sugar to make it a
delicacy among aristocrats.

Being difficult and time consuming to produce, chocolate

was very expensive and considered a luxury.

In 1828, cocoa press was invented by Coenraad Van Houten

and chocolate was made available to the people of working
class.
Process
4. Roasting is
2. 3. Processing done to
1. Harvesting Fermentatio is done where remove
of pods and n of cocoa leaves, sand moisture.
sun drying is beans is and pebbles Beans turn
done done for are removed dark brown in
one week. using sieves. colour.

8. Then, the liquid

is cooled by
7. The liquid is 5. Lliquefaction
raising and
lowering temp. at
blended with 6. The liquid is is performed
regular intervals. sugar and oil heated to 95 to where shells are
To ensure proper and then 105 degrees removed and
crystallisation. smoothened Celsius & beans are
Finally, moulding further using pressed. ground and
and packaging is Conching. liquefied.
done.
Nutritional Information
A 100g bar of dark chocolate with 70–85 percent cocoa solids
provides:

•604 calories
•7.87 g of protein
•43.06 g of fat
•46.36 g of carbohydrates
•11.00 g of dietary fiber
•24.23 g of sugar
•12.02 mg of iron
•230.00 mg of magnesium
•3.34 mg of zinc
Types of Chocolate
Milk Chocolate- It is made by combining cocoa solids and cocoa
butter with sugar, and milk. Sometimes an emulsifier, such as
soy lecithin, is added to enhance its smoothness.

Dark Chocolate- This is bitter in taste and is made by combining

cocoa solids and cocoa butter with sugar.

White Chocolate- It is made by combining sugar, cocoa butter,

milk, vanilla, and lecithin which is an emulsifier that helps the
ingredients blend together.
 Chocolate Products
• Chocolate bars
• Cakes
• Brownies
• Milkshakes
• Ice cream
• Chocolate syrup
• Cookies
• Candies
Benefits of Consuming
Chocolate
• Rich in antioxidants. Hence, prevents cell aging.
• Studies claim that cocoa and dark chocolate
can improve blood flow and lower blood
pressure.
• Reduces the risk of heart disease.
• Can also improve brain function.
Disadvantages of Consuming
Chocolate
• Most commercial chocolates are high in saturated
fat, therefore not good for weight management.
• They are also high in sugar, thus not
recommended for people with diabetes.
• Regular consumption can lead to cavity and tooth
decay.
 Producers and Consumers
Largest Producers of Chocolate Largest Consumers of Chocolate
1. Germany 1. Switzerland
2. Belgium 2. Austria
3. Netherlands 3. Ireland
4. Italy 4. Germany
5. United States 5. Norway
 Chocolate In India

• Cadbury initiated cocoa cultivation as a

viable cash crop in India through a
demonstration farm in Kerala in the
year1965.
• India’s chocolate producing states are Kerala,
Tamil Nadu, Andhra Pradesh and Karnataka.
• India produces around 8500 metric ton
of cocoa every year.
• India's total consumption of cocoa beans
was around 30,000 mt, 57 per cent of which
was imported.
 Uses of Chocolate

• Cocoa butter is used in various skin care

products.
• Used in the manufacturing of perfumes.
• Cocoa butter is used in making ointments
and pharmaceuticals.
• Used in bakery.