Transcript Παρουσίαση του PowerPoint

CHOCOLATE
Triantou Adamantia-Dimitra
17/7/2015
1
Chocolate
 The subject of this presentation is the
production of chocolate.
17/7/2015
2
Origin of chocolate
 All the chocolate we eat comes from one
rather special plant - the cocoa tree
 tropical regions of Africa, Asia, South
America and Central America
17/7/2015
3
Cocoa Beans
 Cocoa beans have a complex chemical composition.
 They contain proteins, carbohydrates, organic acids
as well as tannic, colouring, mineral and aromatic
substances. These latter determine the specific
chocolate aroma of cocoa and products made from
it.
 Cocoa also contains the alkaloids theobromine and
caffeine.
17/7/2015
4
Types of cocoa
 Criollo : very high quality with exceptional flavour
and aroma and almost no bitterness. Less than 15
percent of the world's cocoa is criollo, grown
mainly in Central America and the Caribbean.
 Forastero : It is used in just about every blend of
chocolate that is made. It accounts for 85of the
world's production.
 Trinitario :It is a cross between the other two types.
The trinitario is the result of a hybridization
between the other two families and is named for the
island of Trinidad.
17/7/2015
5
Procedure
 Cleaning gets rid of foreign bodies like
unwanted twigs, stones etc
 Kibbling/Shelling/Winnowing: A mill is
used to crack open the bean and remove the
shell from the nib.
 Roasting: The beans then go for
roasting. Roasting time and temperature are
important to the end product.
17/7/2015
6
Procedure
 Grinding of the resulting cocoa nib produces cocoa
mass or liquor (thick non-alcholic liquid).
 Cocoa Mass or Liquor is then used to make
chocolate or it is pressed to make cocoa cake or
cocoa butter
 Conching (the paddles used to look like shells and
conch is the Spanish word for shell) is essential at
this stage for smoothness.
 Tempering is necessary for the cocoa butter
to obtain the most stable consistency
17/7/2015
7
Procedure
 Moulding :the chocolate is poured into
heated moulds. At this stage, various
additives (for example, nuts) are put into the
chocolate.
 Packaging and labelling
17/7/2015
8
Storage
 Chocolate should be transported and stored
at 18±3 °C, with a relative humidity of less
than 75%.
 If these conditions are not observed, the
chocolate can bloom and lose its marketable
appearance.
 The shelf life of chocolate is 12 months
17/7/2015
9
Uses
 Ingredients :Caffeine and theobromine.
 Caffeine has a stimulatory effect on the central nervous and
cardiovascular systems.
 Theobromine is used in the treatment of coronary heart
disease and headaches, and it has also proved effective in the
treatment of coughing particularly in the early stages.
 Thus cocoa and chocolate have not only an invigorating
effect, but also medicinal uses.
 Cocoa beans are used for chocolate manufacturers and for the
pharmaceutical, cosmetics and perfume industries
17/7/2015
10