Cocoa powder is essentially ground up roasted cocoa bean particles. It is made from the left over cakes that result after most of the cocoa butter is extracted. It is the most concentrated version of chocolate. It has pronounced astringency and bitterness. Its pH is around 5.
"Dutched" or alkalized cocoa is cocoa powder that has been treated with potassium carbonate. This alkaline substrate brings its pH to 7 or 8 and encourages astringent phenolics to form flavorless dark pigments, thus reducing the astringency, bitterness, and flavor of the cocoa. Dutched processed cocoa has a milder chocolate flavor despite its darker color.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Monday, July 16, 2012
Saturday, February 18, 2012
Death by Chocolate Cookies
Death By Chocolate Cookie
Adapted from a Baker’s Chocolate Ad, Feb. 2000.
Ingredients:
1 package chocolate squares (8 ounces, 8 squares)
8 oz. (1 cup) Chocolate pieces
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
2 eggs
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
2 cups chopped nuts (optional)
Method:
Heat oven to 350 degrees F. Position the oven racks in the middle of the over or if there are multiple racks of cookies going in, put one rack in the bottom third and one rack in the top third of the oven.
Microwave 8 squares of chocolate in a large microwavable bowl with the butter on High for 1-2 minutes.
Stir until chocolate/butter mixture is melted and smooth
Stir in sugar, eggs and vanilla. Mix until smooth
Add the baking powder to the flour and mix. Then add the flour mixture to the chocolate mixture. Stir until smooth
Stir in chocolate pieces and nuts
Line cookie sheet with greased parchment paper.
Drop by tablespoon onto greased cookie sheet
Bake 8 minutes on bottom rack. Then rotate the rack and move to the top rack and cook for an additional 8 minutes. Cookies are done when they are puffed and feel set to the touch. It might require additional baking back on the bottom rack. You need to really watch the bottom baking to make sure you don’t burn your cookies
Cool on cookie sheet 1 minute.
Transfer to wire rack or parchment paper to cool completely.
Makes about 2 dozen cookies.
Notes:
If you are not a chocoholic and wish to reduce the amount of chocolate, you can add white chocolate chips or just eliminate the chocolate chips
Saturday, February 11, 2012
Chocolate in research
Aside from benefits already discussed, research provides us with even more reasons to consume chocolate.
Japanese researchers (Matsui, 2005) have concluded that consuming cocoa can prevent obesity in high-fat diets. Their research shows that cocoa suppresses the expression of genes that code for enzymes involved in the synthesis of fatty acids in the liver and white adipose tissues. Cocoa ingestion also decreases gene expression for fatty-acid transport molecules. In addition, cocoa enhances the mechanism by which more energy is obtained from fat tissues. As a result, rats who were fed a high-fat diet but supplemented with real cocoa had significantly lower body weights, less adipose tissue, and lower serum triglycerol concentrations than rats who were on the same high fat diet but did not supplement with cocoa. (1)
Furthermore, Swiss scientists (Martin, 2009) conducted a research that suggests that daily consumption of 40 g of dark chocolate during a 2-week period is sufficient to decrease levels of stress hormones. (2)
Sources to the research mentioned above:
1. - Matsui, N., et al. "Ingested Cocoa can Prevent High-fat Diet-induced Obesity by Regulating the Expression of Genes for Fatty Acid Metabolism." Nutrition 21 (2005): 594-601.
2. - Martin, F.P., et al. "Metabolic effects of dark chocolate consumption on energy, gut microbiota, and stress-related metabolism in free-living subjects." J Proteome Res. 2009 Dec;8(12):5568-79.
Japanese researchers (Matsui, 2005) have concluded that consuming cocoa can prevent obesity in high-fat diets. Their research shows that cocoa suppresses the expression of genes that code for enzymes involved in the synthesis of fatty acids in the liver and white adipose tissues. Cocoa ingestion also decreases gene expression for fatty-acid transport molecules. In addition, cocoa enhances the mechanism by which more energy is obtained from fat tissues. As a result, rats who were fed a high-fat diet but supplemented with real cocoa had significantly lower body weights, less adipose tissue, and lower serum triglycerol concentrations than rats who were on the same high fat diet but did not supplement with cocoa. (1)
Furthermore, Swiss scientists (Martin, 2009) conducted a research that suggests that daily consumption of 40 g of dark chocolate during a 2-week period is sufficient to decrease levels of stress hormones. (2)
Sources to the research mentioned above:
1. - Matsui, N., et al. "Ingested Cocoa can Prevent High-fat Diet-induced Obesity by Regulating the Expression of Genes for Fatty Acid Metabolism." Nutrition 21 (2005): 594-601.
2. - Martin, F.P., et al. "Metabolic effects of dark chocolate consumption on energy, gut microbiota, and stress-related metabolism in free-living subjects." J Proteome Res. 2009 Dec;8(12):5568-79.
Friday, February 10, 2012
Chocolate and Health
Cocoa beans are like other seeds in that they contain high amounts of saturated fats, used in the plant to support the embryo until it sprouts roots and leaves. However, the fat content can be compared to that of avocados or olive oil. Much of the fat in cocoa butter is stearic acid, which is quickly converted into oleic acid, an unsaturated fatty acid.
Chocolate consumption is believed to reduce the risk of heart disease in the way that red wine flavanols do. Cocoa particles are a rich source of antioxidant phenolic compounds, which prevent fat-like substances such as LDL (Low Density Lipoproteins) from oxidizing and clogging arteries. Added sugar or milk dilutes the cocoa solids and their phenolics. The dutching process also reduces phenolics in cocoa. Milk proteins bind phenolics and prevent us from absorbing them. Therefore, the type and quality of chocolate consumed matters in relation to its effects on heart health.
There is no link established for the consumption of chocolate and acne. Chocolate is not a causative agent for acne, nor does it have any effect on acne. It does not worsen a condition or make it better. Acne is more likely to be affected by stress level and hormones than diet.
Chocolate is not responsible for cavities. The high-sugar content in some chocolate is more likely to be the culprit than the cocoa parts. In fact, cocoa butter has been used to coat teeth and prevent plaque formation.
Eating chocolate may have some psychological benefits as discussed in the section Chocolate and the Brain.
Chocolate consumption is believed to reduce the risk of heart disease in the way that red wine flavanols do. Cocoa particles are a rich source of antioxidant phenolic compounds, which prevent fat-like substances such as LDL (Low Density Lipoproteins) from oxidizing and clogging arteries. Added sugar or milk dilutes the cocoa solids and their phenolics. The dutching process also reduces phenolics in cocoa. Milk proteins bind phenolics and prevent us from absorbing them. Therefore, the type and quality of chocolate consumed matters in relation to its effects on heart health.
There is no link established for the consumption of chocolate and acne. Chocolate is not a causative agent for acne, nor does it have any effect on acne. It does not worsen a condition or make it better. Acne is more likely to be affected by stress level and hormones than diet.
Chocolate is not responsible for cavities. The high-sugar content in some chocolate is more likely to be the culprit than the cocoa parts. In fact, cocoa butter has been used to coat teeth and prevent plaque formation.
Eating chocolate may have some psychological benefits as discussed in the section Chocolate and the Brain.
Chocolate toxicity in dogs - theobromine
Theobromine is the compound in chocolate responsible for chocolate toxicity in dogs. Dogs metabolize theobromine very slowly in comparison to humans. The half life of theobromine is 17.5 hrs in dogs compared to 3 hrs in humans. Lethal toxicity in dogs is noted as 100-150 mg of theobromine per kg of body weight in dogs, though its toxic effects can be observed at much lower concentrations.
There are variables to take into account when dealing with chocolate/theobromine toxicity.
The weight of the dog.
Smaller dogs are many times more susceptible to toxicity. The ratio of mg/kg is much higher. Dogs are gorgers. Small dogs may have less body mass and weight, but can consume high amounts of chocolate if readily available.
The theobromine content in the chocolate eaten
The same amount of baker's chocolate is potentially more lethal than milk chocolate due to the content of cocoa solids. The more diluted the cocoa content in a chocolate product, the lesser the threat. This does not mean that it is ok to give dogs small amounts of chocolate. Even small amounts can lead to toxicity, even if it is not lethal. Dogs will suffer vomiting and diarreah after eating small amounts of chocolate as their body attempts to prevent further theobromine absorbtion. White chocolate is not dangerous since it does not contain theobromine.
Beware of cocoa shell mulches used in landscaping. Cocoa shells naturally contain theobromine. Manufacturers often strip theobromine from the mulch, but not always. Check for content if your pet likes to eat the mulch.
So what happens when a dog consumes chocolate?
Theobromine stimulates the Central Nervous System (CNS). The dog shows signs of hyperactivity and restlessness, increased urine output, and irregular heartbeat. According to the Merck Veterinary Manual, Methylxanthines like theobromine increase intracellular calcium levels that lead to increased strength and contractility of skeletal and cardiac muscle. They compete for receptors in the CNS and inhibit esterases that result in increased cyclic AMP levels. They also increase circulating levels of epinephrine and norepinephrine. In severe cases, these chemical changes cause dogs to have tremors and seizures, hypertension, increased body temperature, and difficulty breathing. Coma and death may also result.
Other species are also susceptible to theobromine including cats and rabbits. However, other species are less prone to consume chocolate. Seek veterinary care immediately if you suspect your pet has ingested chocolate.
There are variables to take into account when dealing with chocolate/theobromine toxicity.
The weight of the dog.
Smaller dogs are many times more susceptible to toxicity. The ratio of mg/kg is much higher. Dogs are gorgers. Small dogs may have less body mass and weight, but can consume high amounts of chocolate if readily available.
The theobromine content in the chocolate eaten
The same amount of baker's chocolate is potentially more lethal than milk chocolate due to the content of cocoa solids. The more diluted the cocoa content in a chocolate product, the lesser the threat. This does not mean that it is ok to give dogs small amounts of chocolate. Even small amounts can lead to toxicity, even if it is not lethal. Dogs will suffer vomiting and diarreah after eating small amounts of chocolate as their body attempts to prevent further theobromine absorbtion. White chocolate is not dangerous since it does not contain theobromine.
Beware of cocoa shell mulches used in landscaping. Cocoa shells naturally contain theobromine. Manufacturers often strip theobromine from the mulch, but not always. Check for content if your pet likes to eat the mulch.
So what happens when a dog consumes chocolate?
Theobromine stimulates the Central Nervous System (CNS). The dog shows signs of hyperactivity and restlessness, increased urine output, and irregular heartbeat. According to the Merck Veterinary Manual, Methylxanthines like theobromine increase intracellular calcium levels that lead to increased strength and contractility of skeletal and cardiac muscle. They compete for receptors in the CNS and inhibit esterases that result in increased cyclic AMP levels. They also increase circulating levels of epinephrine and norepinephrine. In severe cases, these chemical changes cause dogs to have tremors and seizures, hypertension, increased body temperature, and difficulty breathing. Coma and death may also result.
Other species are also susceptible to theobromine including cats and rabbits. However, other species are less prone to consume chocolate. Seek veterinary care immediately if you suspect your pet has ingested chocolate.
Chocolate and the Brain
Eating chocolate has long been associated with a feeling of well-being, alertness, and satisfaction. Researchers have identified some key components in chocolate that account for the emotions of eating chocolate.
Anandamide
Anandamide is a naturally-occurring neurotransmitter molecule synthesized in areas of the human brain important in enforcing and breaking short term neural connections. Its role is important in memory, higher thought processes, movement control, and forgetfulness. Anandamide binds to the so-called "bliss" receptor. Its effects include dulling pain and inducing an overall feeling of well-being. Unfortunately for humans, anandamide is a fragile molecule which breaks down easily.
Researchers have isolated at least three compounds in chocolate that strongly resemble anandamide. Those compounds are able to bind to the bliss receptor and produce effects similar to those of anandamide. Furthermore, they have also found in chocolate numerous other compounds that inhibit anandamide breakdown. According to the research of Daniele Piomelli and Emmanuelle diTomaso, chocolate has "pharmalogically-active substances that...may be responsible for certain drug-induced psychoses associated with chocolate craving."
Theobromine
According to xocoatl.org, the often-quoted caffeine content of chocolate is a myth. The stimulant effects often attributed to caffeine, are in fact, the effects of theobromine, which makes up about 1-2% of cocoa by weight. Like caffeine, theobromine increases the activity of neurotransmitters responsible for increased attention and alertness. But unlike caffeine, theobromine is a much milder stimulant to the central nervous system and is not physiologically addictive. Theobromine also increases a sense of well-being as a mild anti-depressant. It is proven to be a cause of physical and mental relaxation. It stimulates the cardiovascular and muscular systems. All in all, theobromine may be responsible for giving chocolate its aphrodisiac charactersitics.
Though chocolate contains trace amounts of cannabinoid and phenylethylamine chemicals, research has shown that there are no chemical properties that would cause a physical dependency. Craving chocolate and satisfying the crave has more to do with the sensory experience of consuming chocolate than meeting a physiological need.
The following websites are good sources for more information on chocolate and its compounds:
http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml
http://www.xocoatl.org/
Anandamide
Anandamide is a naturally-occurring neurotransmitter molecule synthesized in areas of the human brain important in enforcing and breaking short term neural connections. Its role is important in memory, higher thought processes, movement control, and forgetfulness. Anandamide binds to the so-called "bliss" receptor. Its effects include dulling pain and inducing an overall feeling of well-being. Unfortunately for humans, anandamide is a fragile molecule which breaks down easily.
Researchers have isolated at least three compounds in chocolate that strongly resemble anandamide. Those compounds are able to bind to the bliss receptor and produce effects similar to those of anandamide. Furthermore, they have also found in chocolate numerous other compounds that inhibit anandamide breakdown. According to the research of Daniele Piomelli and Emmanuelle diTomaso, chocolate has "pharmalogically-active substances that...may be responsible for certain drug-induced psychoses associated with chocolate craving."
Theobromine
According to xocoatl.org, the often-quoted caffeine content of chocolate is a myth. The stimulant effects often attributed to caffeine, are in fact, the effects of theobromine, which makes up about 1-2% of cocoa by weight. Like caffeine, theobromine increases the activity of neurotransmitters responsible for increased attention and alertness. But unlike caffeine, theobromine is a much milder stimulant to the central nervous system and is not physiologically addictive. Theobromine also increases a sense of well-being as a mild anti-depressant. It is proven to be a cause of physical and mental relaxation. It stimulates the cardiovascular and muscular systems. All in all, theobromine may be responsible for giving chocolate its aphrodisiac charactersitics.
Though chocolate contains trace amounts of cannabinoid and phenylethylamine chemicals, research has shown that there are no chemical properties that would cause a physical dependency. Craving chocolate and satisfying the crave has more to do with the sensory experience of consuming chocolate than meeting a physiological need.
The following websites are good sources for more information on chocolate and its compounds:
http://antoine.frostburg.edu/chem/senese/101/features/anandamide.shtml
http://www.xocoatl.org/
Tips on working with chocolate
Chocolate is easy to incorporate, but there are a couple things to keep in mind:
1. Chocolate is extremely dry and it does not mix well with moisture. Even a little bit of water added to molten chocolate can be disastrous. When water comes into contact with sugar and cocoa particles, it creates a type of syrup that makes the particles stick together and precipitate out from the liquid cocoa butter. Therefore, add solid chocolate to hot liquid ingredients, or pour liquid all at once into the molten chocolate, not gradually. If water does come into contact with molten chocolate, try adding more warm water to turn the paste into a thick fluid instead.
2. Chocolates are not interchangeable. Chocolate varies in proportions of cocoa butter, cocoa solids, milk solids, sugars, etc. When following/writing recipes, it is important to note what chocolate type is needed. Recipes may rely on the sugar content of the chocolate for the syrup qualities formed, which in turn affect the fluidity of the recipe. If a higher percentage cocoa is used instead of a sweet cocoa, then that cocoa will absorb moisture, reduce fluid volume, and reduce fluidity. Likewise, it is important to note whether the cocoa powder needed is alkalized or not. Some recipes may rely on acidic natural cocoa to react with baking soda to generate carbon dioxide for rising. If the cocoa used is alkalized, such reaction does not occur.
1. Chocolate is extremely dry and it does not mix well with moisture. Even a little bit of water added to molten chocolate can be disastrous. When water comes into contact with sugar and cocoa particles, it creates a type of syrup that makes the particles stick together and precipitate out from the liquid cocoa butter. Therefore, add solid chocolate to hot liquid ingredients, or pour liquid all at once into the molten chocolate, not gradually. If water does come into contact with molten chocolate, try adding more warm water to turn the paste into a thick fluid instead.
2. Chocolates are not interchangeable. Chocolate varies in proportions of cocoa butter, cocoa solids, milk solids, sugars, etc. When following/writing recipes, it is important to note what chocolate type is needed. Recipes may rely on the sugar content of the chocolate for the syrup qualities formed, which in turn affect the fluidity of the recipe. If a higher percentage cocoa is used instead of a sweet cocoa, then that cocoa will absorb moisture, reduce fluid volume, and reduce fluidity. Likewise, it is important to note whether the cocoa powder needed is alkalized or not. Some recipes may rely on acidic natural cocoa to react with baking soda to generate carbon dioxide for rising. If the cocoa used is alkalized, such reaction does not occur.
Thursday, February 9, 2012
Kinds of chocolate
Unsweetened chocolate contains only cocoa solids and cocoa butter. It is the closest to natural chocolate. Bitter, baking, and cooking chocolate all refer to unsweetened chocolate.
Sweet chocolate is the type that is consumed the most. It includes any chocolate that has any amount of sugar added to it. It can further be broken down:
White chocolate contains no cocoa particles, only deodorized cocoa butter, milk solids, and sugar. It has no chocolate flavor.
Cocoa powder is formed from cocoa bean particles whose cocoa butter has been extracted. Cocoa powder is the most concentrated form of chocolate. It has a strong chocolate taste, pronounced bitterness, and acidity. Its pH is around 5.
"Dutched" or alkanized cocoa is cocoa powder that has been treated with potassium carbonate to raise its pH to 7 or 8. The alkaline treatement reduces the level of flavorful molecules such as pyrazines, thiazoles, and furaneol because they bond to each other to form flavorless pigments. Thus, the darker the Dutched cocoa, the milder its flavor. Bakers should beware when recipes call for cocoa powder vs. Dutch process cocoa powder as some recipes rely on either the acidity or alkalinity for baking reactions.
Instant cocoa includes lecithin, an emulsifier that makes the cocoa more water soluble. The sugar content of instant cocoa can make up to 70% of its weight. It contains minimum amounts of cocoa solids.
Sweet chocolate is the type that is consumed the most. It includes any chocolate that has any amount of sugar added to it. It can further be broken down:
- Dark chocolate does not contain milk solids. The contents of cocoa solids, cocoa butter, and sugar depend on the chocolate variety: bitter, bittersweet, or sweet. For example, 62% chocolate contains 62% cocoa butter and cocoa solids by weight, and 38% sugar and other ingredients such as lecithin and vanilla. Finer chocolates have a higher cocoa liquor content, usually betwen 50% and 72%. Strong chocolates have a stronger flavor, and are excellent in cooking/baking. (note: German chocolate is a type of dark chocolate, sweeter than bittersweet, but not as sweet as sweet chocolate. It refers to a specific brand of chocolate developed in the 1950s.)
- Milk chocolate is the most popular variety. It is the mildest flavor as it contains a large portion of sugar and milk solids. The minimum amount of chocolate liquor required is 10%, but good quality chocolate has upwards of 40%. Milk chocolate has a minimum of 12% whole milk. This chocolate tends to be softer.
White chocolate contains no cocoa particles, only deodorized cocoa butter, milk solids, and sugar. It has no chocolate flavor.
Cocoa powder is formed from cocoa bean particles whose cocoa butter has been extracted. Cocoa powder is the most concentrated form of chocolate. It has a strong chocolate taste, pronounced bitterness, and acidity. Its pH is around 5.
"Dutched" or alkanized cocoa is cocoa powder that has been treated with potassium carbonate to raise its pH to 7 or 8. The alkaline treatement reduces the level of flavorful molecules such as pyrazines, thiazoles, and furaneol because they bond to each other to form flavorless pigments. Thus, the darker the Dutched cocoa, the milder its flavor. Bakers should beware when recipes call for cocoa powder vs. Dutch process cocoa powder as some recipes rely on either the acidity or alkalinity for baking reactions.
Instant cocoa includes lecithin, an emulsifier that makes the cocoa more water soluble. The sugar content of instant cocoa can make up to 70% of its weight. It contains minimum amounts of cocoa solids.
Unique qualities of chocolate
Chocolate is a remarkable food. No other food is as versatile in terms of consistency, flavor, and shape.
The unique consistency of chocolate derives from the physical qualities of cocoa butter. The structure of cacao fat molecules is mostly saturated and unusually regular, containing just three kinds of fatty acids. Thus the fat molecules are able to form a compact network of stable crystals with a little liquid fat to move between the cystals. This structure only results if the chocolate has been carefully tempered. Chocolate that melts and resolidifies in an uncontrolled way develops an unstable structure. The network is less organized; it has a higher content of liquid fat, and uneven crystals form. The resulting chocolate is soft, greasy, and mottled.
The richness and complexity of chocolate is unique among foods. Chemists have identified over 600 volatile molecules in chocolate. Both, its intrinsic flavor and complex preparation give chocolate its flavor depth.
Few other foods can be molded in as many ways as chocolate can. It is hard and dry at room temperature, but melts just below human body temperature. Since the process involves a liquid state that is then cooled and solidified, chocolate can be shaped into almost any shape.
The unique consistency of chocolate derives from the physical qualities of cocoa butter. The structure of cacao fat molecules is mostly saturated and unusually regular, containing just three kinds of fatty acids. Thus the fat molecules are able to form a compact network of stable crystals with a little liquid fat to move between the cystals. This structure only results if the chocolate has been carefully tempered. Chocolate that melts and resolidifies in an uncontrolled way develops an unstable structure. The network is less organized; it has a higher content of liquid fat, and uneven crystals form. The resulting chocolate is soft, greasy, and mottled.
The richness and complexity of chocolate is unique among foods. Chemists have identified over 600 volatile molecules in chocolate. Both, its intrinsic flavor and complex preparation give chocolate its flavor depth.
Few other foods can be molded in as many ways as chocolate can. It is hard and dry at room temperature, but melts just below human body temperature. Since the process involves a liquid state that is then cooled and solidified, chocolate can be shaped into almost any shape.
Chocolate Production
There are three groups of cacao trees: the Criollos, Forasteros, and Trinitarios. The Criollos produce some of the finest flavors, but are disease prone and low-yielding trees. They account for less than 5% of the world crop. The Forasteros provide full-flavored beans and are high-yielding. They account for most of the world crop. Trinitarios are hybrids of the other two.
On plantations and farms, the cacao pods are opened and their contents exposed. The sweet pulp is fermented for 2-8 days. Fermentation of the pulp is a key step in making chocolate flavorful. Three phases occur during fermentation: First, yeasts convert sugars to alcohols and metabolize some of the acids in the pulp. Next, as the oxygen supply in the pods diminishes, lactic acid bacteria attack the pods. Some of these lactic acid bacteria are the same species found in fermented dairy. Last, acetic acid bacteria consume the alcohol produced by the yeast and convert it into acetic acid. The acetic acid then penetrates into the beans, making the cacao beans less astringent. Digestive enzymes within the beans break down proteins and sucrose, which will later produce more aromatic molecules during roasting. The beans soak in some of the flavor of the fermented pulp, which makes the beans more flavorful.
The beans are dried to about 7% moisture, at which point they are resistant to further microbial spoilage. The beans are cleaned and shipped to manufacturers.
The next step is roasting. Manufacturers roast beans to develop their flavor. The roasting needs of cacao beans are milder than those of coffee beans because cacao has an abundance of reactive amino acids that participate in Maillard browning to generate flavor. Therefore, roasting helps preserve the rich flavors within the beans acquired during fermentation.
The shells and nibs are separated after roasting. The nibs are ground into cocoa liquor. After that, the process varies according to the ultimate product desired. For cocoa powder, the cocoa liquor is pressed to remove the cocoa butter, then pulverized. For chocolate, other ingredients are added to the liquor (sugar, milk, vanilla, etc.) and then subjected to conching-a process of extended agitation and added heat. The physical friction breaks up particles of the other ingredients so that they coat the cocoa butter evenly. It also mellows the strong flavor of cocoa by means of aeration. Volatile compounds present in the cocoa evaporate, including acids and aldehydes. Favorable volatiles, such as pyrazines, furaneol, and maltol, become concentrated. These compounds make up much of the characteristic aromas in chocolate. At the end of conching, cocoa butter and lecithin are added to create the creamy texture of chocolate.
Following conching, the liquid chocolate needs to be tempered. Tempering is a process that involves heating and cooling the liquid chocolate to ensure that cocoa butter crystals stabilize and become uniform in size.
Lastly, chococolate is molded and cooled off.
On plantations and farms, the cacao pods are opened and their contents exposed. The sweet pulp is fermented for 2-8 days. Fermentation of the pulp is a key step in making chocolate flavorful. Three phases occur during fermentation: First, yeasts convert sugars to alcohols and metabolize some of the acids in the pulp. Next, as the oxygen supply in the pods diminishes, lactic acid bacteria attack the pods. Some of these lactic acid bacteria are the same species found in fermented dairy. Last, acetic acid bacteria consume the alcohol produced by the yeast and convert it into acetic acid. The acetic acid then penetrates into the beans, making the cacao beans less astringent. Digestive enzymes within the beans break down proteins and sucrose, which will later produce more aromatic molecules during roasting. The beans soak in some of the flavor of the fermented pulp, which makes the beans more flavorful.
The beans are dried to about 7% moisture, at which point they are resistant to further microbial spoilage. The beans are cleaned and shipped to manufacturers.
The next step is roasting. Manufacturers roast beans to develop their flavor. The roasting needs of cacao beans are milder than those of coffee beans because cacao has an abundance of reactive amino acids that participate in Maillard browning to generate flavor. Therefore, roasting helps preserve the rich flavors within the beans acquired during fermentation.
The shells and nibs are separated after roasting. The nibs are ground into cocoa liquor. After that, the process varies according to the ultimate product desired. For cocoa powder, the cocoa liquor is pressed to remove the cocoa butter, then pulverized. For chocolate, other ingredients are added to the liquor (sugar, milk, vanilla, etc.) and then subjected to conching-a process of extended agitation and added heat. The physical friction breaks up particles of the other ingredients so that they coat the cocoa butter evenly. It also mellows the strong flavor of cocoa by means of aeration. Volatile compounds present in the cocoa evaporate, including acids and aldehydes. Favorable volatiles, such as pyrazines, furaneol, and maltol, become concentrated. These compounds make up much of the characteristic aromas in chocolate. At the end of conching, cocoa butter and lecithin are added to create the creamy texture of chocolate.
Following conching, the liquid chocolate needs to be tempered. Tempering is a process that involves heating and cooling the liquid chocolate to ensure that cocoa butter crystals stabilize and become uniform in size.
Lastly, chococolate is molded and cooled off.
History of Chocolate
History
Chocolate comes from the cacao plant, originally evolved in South America. The cacao tree bears large seed pods that contain a white, sweet pulp. Embedded in the pulp are the dark-colored cacao seeds. It is believed that the Olmecs of the southern Gulf coast of Mexico were the first to cultivate the cacao trees. Before 600 BCE, they introduced it to the Maya in the Yucatan peninsula. The Maya then traded it to the Aztecs in the north. The Aztecs roasted and grounded the cacao seeds and made them into a bitter drink that was associated with their religious ceremonies. The seeds were valuable enough that were used as currency.
Europeans first saw the cacao bean around 1502. There are detailed descriptions of cacao and its usage in the New World dating in the early 1500s. According to the History of the New World (1564) by Girolamo Benzoni, the cacao kernels were laid to dry, then roasted and ground, finally mixed with water and other spices (including chili pepper) for a drink that was satisfying without intoxicating. The Aztecs highly esteemed their chocolate drink. According to the English Jesuit Thomas Gage, they also dried the cocoa beans and spices, ground them, heated them to melt and form a paste. Then they allowed the paste to solidify on a leaf, and peeled it off as a chocolate tablet, which they later mixed with atole to make hot chocolate.
By the 1580s, the first chocolate factories were built in Spain. Within 70 years, chocolate was found in Italy, France, and England. The Europeans substituted chili pepper with sugar. By the late 17th century, chocolate houses had begun to serve hot chocolate with milk. By this time, the Spanish had also made chocolate into lozenges, and people were aware that taking the chocolate at night would keep them up, so it was good for soldiers. By the 18th century, chocolate had made its way into many recipes throughout Europe.
Still, chocolate was mainly thought of as a drink, not a solid food. The chocolate paste was coarse and crumbly in texture. It was not until 1828, when Conrad van Houten in Amsterdam developed a hydrolic press that removed more than half of the cocoa butter from the ground bean. He then pulverized the defatted cacao beans to become "cocoa." He treated the cocoa with alkaline salts to make it more water soluble. The result was what we now know as Dutch processed cocoa. Later, he found that the cocoa butter could be added to a paste of ordinary ground chocolate and sugar, and the resulting paste had a smoother texture that allowed for the first solid chocolate. The English firm of Fry and Sons in 1847 introduced the first chocolate that could be eaten, rather than made into a drink.
In 1876, Swiss Daniel Peter used dry milk powder produced by Henri Nestlé to make the first solid milk chocolate. Most chocolate today is consumed as milk chocolate. Two years later, in 1878, Rudolphe Lindt invented the conche, a machine that ground cacao beans, sugar, and milk powder to a much finer consitency, which is the consistency of chocolate consumed today.
The process for making chocolate has not changed that much since the early discoveries in the 19th century.Today, over half of the world cacao is produced in West Africa. Other major producers are Indonesia and Brazil.
Chocolate comes from the cacao plant, originally evolved in South America. The cacao tree bears large seed pods that contain a white, sweet pulp. Embedded in the pulp are the dark-colored cacao seeds. It is believed that the Olmecs of the southern Gulf coast of Mexico were the first to cultivate the cacao trees. Before 600 BCE, they introduced it to the Maya in the Yucatan peninsula. The Maya then traded it to the Aztecs in the north. The Aztecs roasted and grounded the cacao seeds and made them into a bitter drink that was associated with their religious ceremonies. The seeds were valuable enough that were used as currency.
Europeans first saw the cacao bean around 1502. There are detailed descriptions of cacao and its usage in the New World dating in the early 1500s. According to the History of the New World (1564) by Girolamo Benzoni, the cacao kernels were laid to dry, then roasted and ground, finally mixed with water and other spices (including chili pepper) for a drink that was satisfying without intoxicating. The Aztecs highly esteemed their chocolate drink. According to the English Jesuit Thomas Gage, they also dried the cocoa beans and spices, ground them, heated them to melt and form a paste. Then they allowed the paste to solidify on a leaf, and peeled it off as a chocolate tablet, which they later mixed with atole to make hot chocolate.
By the 1580s, the first chocolate factories were built in Spain. Within 70 years, chocolate was found in Italy, France, and England. The Europeans substituted chili pepper with sugar. By the late 17th century, chocolate houses had begun to serve hot chocolate with milk. By this time, the Spanish had also made chocolate into lozenges, and people were aware that taking the chocolate at night would keep them up, so it was good for soldiers. By the 18th century, chocolate had made its way into many recipes throughout Europe.
Still, chocolate was mainly thought of as a drink, not a solid food. The chocolate paste was coarse and crumbly in texture. It was not until 1828, when Conrad van Houten in Amsterdam developed a hydrolic press that removed more than half of the cocoa butter from the ground bean. He then pulverized the defatted cacao beans to become "cocoa." He treated the cocoa with alkaline salts to make it more water soluble. The result was what we now know as Dutch processed cocoa. Later, he found that the cocoa butter could be added to a paste of ordinary ground chocolate and sugar, and the resulting paste had a smoother texture that allowed for the first solid chocolate. The English firm of Fry and Sons in 1847 introduced the first chocolate that could be eaten, rather than made into a drink.
In 1876, Swiss Daniel Peter used dry milk powder produced by Henri Nestlé to make the first solid milk chocolate. Most chocolate today is consumed as milk chocolate. Two years later, in 1878, Rudolphe Lindt invented the conche, a machine that ground cacao beans, sugar, and milk powder to a much finer consitency, which is the consistency of chocolate consumed today.
The process for making chocolate has not changed that much since the early discoveries in the 19th century.Today, over half of the world cacao is produced in West Africa. Other major producers are Indonesia and Brazil.
Subscribe to:
Posts (Atom)