Chocolate

KBPA100 Foundations of Baking

Brief History

• The Mayans, and later the Aztecs, were the first to “cultivate” cocoa
which they called “cacau”.
• commonly accepted as currency
• Spaniards used cocoa beans to buy food from the Aztecs
• “xocoatl”, a dark, bitter and spicy chocolate drink was prepared for
special occasions such as religious ceremonies and celebrations.
• Aztecs thought it was the food of the gods
• Believed Quetzalcoatl brought cocoa to earth as a gift to humans
• Spanish conquistador Cortès was mistaken as the banned god and
Aztec emperor Montezuma offered Cacao beans to them
• Cacao was brought to the Europe in the early 16th century.
• By the end of 19th century, the first eating chocolate was produced,
and large cacao plantations were established
KBPA100 Foundations of Baking 2
Brief History

• Originated in Honduras – Mayan culture

• European cultivation started around 1550
• Sugar and Cinnamon added to adapt to
European taste
• Royal food initially, until Industrial Revolution and
large cacao plantations were established
• By the end of 19th century, the first eating
chocolate was produced

KBPA100 Foundations of Baking 3

Transforming the Bean to a Bar

• Cocoa press invented by the Coenraad Van

Houten in 1828 changed liquid drink to “modern”,
solid chocolate.
• Van Houten also invented the “Dutching”
process.
• Adding natural alkali to cocoa powder,
• the cocoa gets a darker color,
• a lighter taste
• becomes more soluble in water.

KBPA100 Foundations of Baking 4

Chocolate Percentages

• % indicates amount of chocolate liquor in relation

to Sugar
• 60% Chocolate means 60% chocolate liquor,
40% sugar and other ingredients

KBPA100 Foundations of Baking 5

Types of Chocolate

• Chocolate liquor, additional cocoa butter, sugar,

vanilla and emulsifiers
• “couverture”- high grade chocolate with a lot of
cocoa butter
• More butter means more fluid when warm,
so the shell is thin
• Used to cover chocolate candies
• Minimum of 32% cocoa butter

KBPA100 Foundations of Baking 6

Types of Chocolate

Dark Chocolate
• Sweet Chocolate
• Made from chocolate liquor (at least 15%), cocoa
butter and sugar
• Semi-Sweet
• Contains higher percentage (50-64%) of cocoa
• Suitable for confectionary work, pastry and entremets
• Bittersweet
• Contains about 64-85% cocoa content
• Used for chocolate confections, baked goods and
entremets
KBPA100 Foundations of Baking 7
Types of Chocolate

Milk Chocolate
• Dark chocolate with the addition of milk solids
• 10-45% Chocolate solids, 12% min milk solids,
cocoa butter, sugar, vanilla, lecithin
White Chocolate
• Milk chocolate with the removal of cocoa solids
• Min 20% Cocoa butter, 14% milk solids, sugar,
vanilla, lecithin

KBPA100 Foundations of Baking 8

Coating Chocolate

• Also known as pate a glacer, compound

chocolate
• Expensive cocoa butter is removed and replaced
with cheaper palm oil or other shortenings
• Inferior mouthfeel (can coat the tongue)
• No need to temper chocolate
• Melts at a higher temperature so suitable in
warmer kitchens

KBPA100 Foundations of Baking 9

New Trends

• Savory flavors
• Single origin chocolates
• Plantation chocolate
• Fair trade certified
• Ethically/ Sustainably sourced
• Bean to bar operation (small batch)
• Healthful chocolates
• Aerated chocolate

KBPA100 Foundations of Baking 10