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38 Cards in this Set
- Front
- Back
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Where does cocoa originate from? |
Amazon Basin |
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When did Swiss introduce milk chocolate? |
19th century |
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30 countries produce ____ tonnes |
4.3 million tonnes of cocoa
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Where is 80-90% of cocoa grown? |
on 5.5 million small farms |
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how many people rely on cocoa production for a living? |
50 million people |
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Cocoa varieties |
1) Criollo 2) Forastero 3) Trinitario |
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Criollo Cocoa |
5-10% of worlds cocoa Finest cocoa Grown central USA/Carribean |
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Forastero Cocoa |
Bitter than Criollo Most widely used - 80% Brazil and West Africa |
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Trinitario Cocoa |
Cross between Forastero and Criollo 10-15% of worlds cocoa Trinidad |
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Cocoa composition |
36% moisture 30% Fat Sugars, starch, polyphenols, caffeine, carbs, theobromine |
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What type of humidity do cocoa beans need? |
High humidity - north and south of equator Ivory coast - 40% Ghana - 20.5% Indonesia - 8.6% Nigeria - 5.7% |
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What changes the production of cocoa? |
Climate change |
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To major steps of processing cocoa |
1) Processing cocoa in origin country 2) Cocoa beans into chocolate in factory |
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Why and how is cocoa beans fermented? |
They are spread and covered on the ground So mucillage and micro-organisms = ethanol and hydrolyse to break down |
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How are cocoa beans cut? |
Machetis |
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Why are cocoa beans dried? |
Dried in the sun and raked To get 6% moisture and to brown |
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Why are cocoa beans stored in factories (1)? |
Quality control |
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How are cocoa beans cleaned in factories (2) |
Sieved and brushed |
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What is micronising in the factory (3)? |
Removing shell by infrared radiation so the bean puffs out and the shell falls off |
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What is winnowing in the factory (3)? |
Vibrations and air through the cocoa beans so that the skin gets blown off |
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Why are cocoa beans roasted in the factory (4) |
To release flavour Reduce bitterness |
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How long are cocoa beans roasted in the factory (4)? |
30-40 mins at 140 degrees |
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What is created from cocoa beans being blended (5) |
Cocoa butter |
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How are cocoa beans grinded in the factory and what does this create (6) |
Millstones with heat to melt the cocoa butter This creates a smooth paste called cocoa liquor |
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Before cooling (7) the cocoa liquor what can be produced |
butter and cocoa powder |
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How is cocoa butter made from cocoa liquor? |
Forced out of the liquor by a hydraulic press |
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How is cocoa powder made from cocoa liquor? |
Butter is forced out of the liquor by a hydraulic press This leaves cocoa cakes Cocoa cakes can then be dried and milled to a powder |
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What happens in the factory (8) when mixing and milling occurs? |
Ingredients are added to the cocoa liquor |
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Why is the cocoa liquor rolled (9)? |
To break down particle size |
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What happens in the conching process and why does it occur (10)? |
Moves around in a rotary pattern Mellows the flavour Gets rid of the volatile flavours Add soy lecithin and cocoa butter - holds choc together |
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Why is the chocolate product tempered after conching (11)? |
To create the right crystal formation for the right consistency |
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Types of Chocolate Products |
Solid Bars - moulds Filled Chocolates - enthrobed moulds Buttons - rollers with circular depressions Smarties - revolving drum with sugar coating Tobleron-first to be released |
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What does UK chocolate have to overcome problem of poor keeping quality of milk in chocolate? |
Chocolate crumb and cocoa butter Crumb = Liquor milk and sugar |
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What does chocolate crumb consist of? |
Liquor, milk and sugar |
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What is white chocolate? |
Sugar, milk powder and cocoa butter No cocoa solids |
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Highest consumers of chocolate |
1) Switzerland 2) Germany 3) Ireland 4) UK 5) Norway But all decreased because health benefits |
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Health Implications |
Chocolate is fatty But contains stearic acid - cholesterol neutral Dark chocolate has more antioxidants that than of berries |
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how much fat does chocolate contain? |
61% saturated 3% polyunsaturated 36% monounsaturated |
