Confessions of a Chocaholic. World Chocolate Production.
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Transcript of Confessions of a Chocaholic. World Chocolate Production.
Confessions of a
Chocaholic
World Chocolate Production
Fermantation 4 to 7 days fermentation of the pectinaceous Yeasts, lactic-acid, and acetic-acid bacteria
grow during which high temperatures of up to 50 degrees C and microbial products, such as ethanol, lactic acid, and acetic acid are produced
This combination of temperature and acid kill the beans and cause production of flavor precursors.
Three +1 Families of Cocoa BeansCriolloForasteroTrinitarioArriba/Nacional
Criollo Considered the finest cocoa from which the
best chocolate is manufactured 1% of the world production From Central America and Mexico Fragile and delicate Acidic, aromatic, lightly bitter
Forastero Widely grown 80% of world production Mostly grown in Africa Very resistent Strong flavor and aroma, very bitter
Trinitario Hybrid of Forastero and Criollo 15% of world production Grown in Trinidad Hearty, withstand infestations well Excellent flavor, mildly bitter
Arriba/Nacional Another excellent variety of cocoa 4% of world production Full smooth cocoa flavor with additional floral,
nutty notes
To Make Chocolate
Drying
Cleaning
Roasting
Shelling
Manufacturing of cocoa mass
Cocoa Mass/Chocolate Liquor
Cocoa Bean 50-55% Cocoa Butter 45-50% Cocoa Solids
Grind and refine = Cocoa mass
Cocoa Powder can have as much as 25% cocoa butter
Tempering Chocolate
Lipid structure Crystallization Polymorphism
Phase Transitions
The transformation of a thermodynamic system from one phase or state of matter to another at the molecular level
Phase transition of cheese Phase transition of water Phase transition of chocolate
Cocoa butter
Cocoa butter is largely triglycerides There are several stable crystal polymorphs Good chocolate can only be made from the
stable crystals
Fatty Acids in cocoa butter Stearic Acid 34%
Oleic Acid 35%
Palmitic Acid 26%
Plus about 5 others
Triglycerides take on a tuning fork configuration
Polymorphism. Molecular packing can vary by angle, and by stacking
As the oil cools the fat molecules slow downEventually try to “stop” in contact with another molecule (crystal lattice)It takes time to get into optimal position (most dense)Pre-existing nuclei can help form a template
Chocolate in the liquid state
Chocolate cooling and the formation different nuclei (crystal formation)
Continued homogenous nucleation. Random crystal growth
Rapid cooling leads to less well ordered structureThis is an example of homogeneous nucleation
By raising the temperature, unwanted crystals are melted out
Heterogeneous nucleation
It takes more time for the beta 5 crystals to nucleate than the lower form crystals
Chocolate in Temper
Key Facts
Desirable forms have a high melting point The higher melting point, the more stable More stable fats are more dense More stable forms are slow to form Like crystals will grow from like Cocoa butter can convert from a less to more
stable form
Couverture Determined by composition
Couvertures is at least 32% cocoa butter This means the cocoa mass has at least 32%
cocoa butter A couverture labeled 60% means 60% cocoa
mass and 40% sugar. There is no specificity for cocoa butter
Additionally, vanilla and, maybe lecithin
Types of Couverture
White Chocolate: No Cocoa Solids with a miniumum 20% cocoa butter, 14% milk solids,3.5%milk fat, and 55% sugar
Not really chocolate
Milk Chocolate:30% to 50% cocoa mass, 20%milk solids, 40%sugar, sometime additional cocoa butter
Types of Couverture
Semisweet Chocolate, AKA Chocolate: cocoa mass of more than 50%, and the balance in sugar
Bittersweet, Extra Dark, etc.: these chocolates will specify the cocoa mass %. The manufactures will not disclose the exact percentage of cocoa butter
Solid Fat Content at temperature
20°C 30°C 35°C 40°C
Butter 43% 5% 0% 0%
Pork Fat 28% 9% 5% 5%
Cocoa Butter 75% 33% 0% 0%
Hydrogenated palm Oil 85% 62% 48% 30%
Compound Chocolate Sometimes called summer coating,
confectionary coating, coating chocolate. Chocolate that has its cocoa butter replaced
with other vegetable fats Some chocolate producers go to great
lengths to use a modified vegetable fat that mimics cocoa butters mouth feel. Also some will leave some cocoa butter in the chocolate as well
Compound Chocolate
And my personal favorite name for this kind of coating:
Mockolate
Cocoa Butter, crystallization, tempering and bloom PPTGlobalhasin.blogspot.com
etawau.comherbmuseum.ca
corbisimages.commilbanio.com
Berry-callebaut.comTootoo.com
Department of Biology, Federal University of Lavras, Lavras, Brazil. [email protected]