Transcript Title

Chemistry of chocolate
Barbora Ürgeová
Petra Vrchovecká
History of chocolate
 900 B. C.: Maya – chocolate drink
 16th century: chocolate brought to
Europe by Spanish explorers
 1657: first chocolate shop in
London
 18th century: chocolate
manufactured in USA
 19th century: Peter of Vevey
(Switzerland) perfected process of
making milk chocolate
Process of making
1.
2.
3.
4.
HARVESTING: The cacao pods from the cacao tree are crushed
and left to ferment → drying cacao beans from the pods →
beans are roasted, graded and ground → cocoa butter is
removed from chocolate liquor.
BLENDING: Chocolate liquor is blended with the butter →
→different types of chocolate.
CONCHING: blended chocolate mass is kept liquid by frictional
heat → the chocolate mass is stored and heated in tanks.
TEMPERING: the mass is cooled in stages → the mass is
rewarmed followed by cooling down.
Kinds of chocolate
 UNSWEETED CHOCOLATE =
ground roasted chocolate beans
with no other added ingredients
 SEMI-SWEET CHOCOLATE =
a dark chocolate with lower
sugar content
 WHITE CHOCOLATE = a
confection based on cocoa
butter without the cocoa solids
Component
Chocolate
composition
In 100 g of chocolate
Plain
choc.
Nutrients
protein
3,2 g
lipids
33,5 g
carbo60,3 g
hydrates
pure lecithin 0,3 g
theobromin
0,6 g
e
Mineral substances
calcium
20 mg
magnesium
phosphorus
80 mg
130
mg
Trace elements
iron
2 mg
copper
0,7
mg
Milk
choc.
White
choc.
7,6 g
32,3 g
57 g
7,5 g
37 g
52 g
0,3 g
0,2 g
0,3 g
--
220
mg
50 mg
210
mg
250
mg
30 mg
200
mg
0,8
mg
0,4
mg
traces
traces
Vitamins in chocolate
Vitamins
A
B1
B2
C
D
E
40 IU
0,06 mg
0,06 mg
1,14 mg
50 IU
2,4 mg
300 IU
0,1 mg
0,3 mg
3 mg
70 IU
1,2 mg
220 IU
0,1 mg
0,4 mg
3 mg
15 IU
traces
Theobromine
 Alkaloid found in cocoa
beans and chocolate
 Used in medicine as
diuretic, vasodilator, and
myocardial stimulant.
 Chemically related to
caffeine (methylxanthine
family)
 Mild, lasting stimulant with
a mood improving effect
Caffeine
 Very small amounts
in chocolate
 Different properties
and effects as
theobromine
 Strong effect on
CNS
 Increases alertness
Psychological effects of
chocolate
 Lethal toxicity for animals
- theobromine in chocolate is toxic
-animals are unable to metabolize
the chemical effectively → epileptic
seizures, hearts attacks, internal
bleeding
 Health benefits for humans
- flavonids and gallic acid help
protect blood vessels, cardiac health
and prevent cancer
- it also has been demonstrated to
counteract mild hypertension
Thank you for your attention
Sources:
 www.answers.com/chocolate
 www.erowid.org/chemicals/ chocolate/chocolate_chemistry
 www.chocolat.ch/chocsuisscomp.htm
 chemistry.about.com/library/weekly/aa090301a.htm
Dictionary
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harvest – sklizeň, žně
cacao pod – kakaový lusk
blend – míchat
trace elements – stopové prvky
alertness – bdělost
seizure – záchvat
cancer – rakovina