CHOCOLATES
CHOCOLATES
Historical background
Cocoa was well known to the classic Mayan
civilization which flourished and died in the Yucatan and Guatemala in the 1st
Millennium. Alongside deceased Maya dignitaries were buried implements like
jars and bowls which were used for making chocolate. They called it Ka-ka-w.
Linguistics believes that the Maya‘s probably learnt to use the product from
the earlier Olmec civilization which flourished between 1500BC to 400BC.
The beans became a commodity for trade, an
object of warfare and also a currency. The Mayans spread the chocolate far and
wide to the west of Yucatan where the Aztec established their power. In due
course Cocoa became a major source of wealth of the Aztec. To the Aztec
chocolate was the drink for the warriors and the elite. Chocolate lent itself
to flavour mixtures like maize flour and herbs. It was offered to the Gods and
was used to anoint new born children on the forehead, face, fingers and toes.
It was, only, under the invader Cortez, when
the Europeans, first learnt the full value of cocoa. Its new name ―chocolate‖
appears to be a Spanish inspired blend of Maya and Spanish. The word was soon
applied to all products of cacao. As a commodity of trade cocoa beans began to
reach Spain in 1558. As an expensive exotic spice Chocolate was gradually
introduced to the rest of Europe. By the 17th century the Italians experimented
with new flavourings for chocolate including musk, jasmine, citron and
lemon peel. In1659 A. D. David Chaliou was granted a
monopoly for selling chocolate throughout France. Chocolate was first sold in
London in 1657.
By the end of the 18th century there had been
a perceptible increase in the amount of chocolate being consumed in stabs, in
ices and sorbets, as an ingredient in desserts and main dishes and in pastas
and soups.
It was in 1828 that a
Dutchman ―Van Houten patened the screw press which removed 2/3rd of
cacao butter. The residue so obtained was known as Cocoa. This dispersed easily
in water and was considered to be more digestible.
Mr.Van Houten, also developed an Alkalizing
process by treating cocoa during processing with potassium carbonate which led
to a milder flavour and darker colour.
By adding the excess cacao butter to ground
beans created a smooth paste which could be moulded and remain solid when cool
yet melted easily in the mouth.By 1842 Cadbury Bros. was selling block
chocolates. By 1847 Fry were marketing chocolate déleciux à Manger. Major
contributions were made by Swiss for e.g. In 1880 Randolph Lindt increased the
amount of cocoa butter in his formula and developed CONCHING. In 1876 Daniel
Peter produced the first milk chocolate.
SOURCES
The Cocoa tree provides with its seed the raw
material for making chocolate. The scientist Linnacus 'assigned the species to
a botanical genus, which he named Theobroma' – food of the gods.
Botanically the leathery fruits are giant berries or pods.
In this genus 22 species are now recognized,
all native to central and South America, of these two are cultivated. Of
greater importance is ―Theobroma Cacao from which nearly all the world‘s
chocolate is produced. Cacao is the term for the tree and for its seeds corrupted
to cocoa in English.
It is now cultivated all over the world within
an area of 20 degrees on both sides of the equator. This tree requires shade
when young and is susceptible to fungi and pests. There are many varieties
however the Forestero variety accounts for 80% of the world production.
Cacao flowers are pollinated by a species of
Midge and grow directly on the trunk of the tree. Only a few flowers develop
into fruit or pods and average yield annually being 30 per tree. Full grown
fruits are about 8 inches (20cm) long and 4 inches (10 cm) across in an oblong
shape. The green pods when ripe are saffron, yellow or red in colour and
contain on an average 30 to 40 seeds, occurring in rows and embedded in a white
or pinkish pulp.
West Africa is now the largest producer of
Cocao and produces over 60% of the world‘s production.
MANUFACTURE & PROCESSING OF
CHOCOLATE
Ripe pods are collected, split and the
contents scraped out. The seeds and the surrounding pulp are exposed to the sun
allowing the pulp to ferment. This fermentation process is completed in 5 to 7
days. Fermentation is essential for the development of good flavour, for use in
the making of chocolate. Fermentation
develops flavour precursors breaking down sugar to glucose
and fructose and turning some protein into free amino acids and smaller
peptides. After fermentation the beans are dried and exported to manufactures.
They lose 50% of their weight on drying and the yield of a single tree is
approx. 500 gms to 1 kg.
At the manufacturers a complex process of
roasting and grinding turns the seeds into chocolate mass i.e. cocoa and cocoa
butter. These two are mixed in varying proportion to form chocolate. Chocolate
that contains a very high percentage of cocoa butter and is known as CHOCOLATE
COUVERTURE.
Before preparing chocolate for dipping,
moulding, coating, sauces, etc. they must be stabilised or tempered.
TEMPERING
Before preparing chocolate for use they must
be stabilised or tempered. This process applies only to genuine chocolate
containing very high cocoa butter or chocolate couverture. Cocoa butter
consists of different fats, some melt at low temperatures others at higher
temperatures those with lower melting points are the first to solidify on being
cooled giving chocolate an undesirable grainy texture. It is the high melting
point fats that give high quality chocolate its shine and snap. The objective
of tempering is to distribute these fats evenly by creating very fine crystals
evenly throughout so that it becomes smooth, sets evenly and quickly.
Tempering consists of 3
stages:-
1. Melting: Chocolate couverture must be melted over a Bain Marie to 49o-
50o C (120- 122oF)at this temp all fats would have melted, it should be stirred
constantly to evenly distribute the fats.
2. Tempering: When the chocolate has melted it is removed from the Bain Marie
on to a marble top and stirred constantly to about 29oC (84oF). The object of
this process is to seed the mixture with cocoa butter crystals of a uniform and
stable type which will keep well during storage. At this point nuts, fruits,
etc. may be added.
3. RE-WARMING: After tempering and cooling, if the mass is to thick for using
it must be re warmed over Bain Marie till it reaches a temp of 29oC (84oF).
This step must be done carefully for if the temperature rises to 44oC or 111o F the
chocolate is no longer tempered, it SEIZES i.e. it goes hard and grainy.
Chocolate which has not been tempered will
take excessively long time to set and its texture will not be good. Also some
of the cocoa butter with float and then set making a whitish coating called the BLOOM
CHOCOLATE MAKING
Manual: Chocolates can be made by hand dipping, the centres being
lowered on a special dipping fork into molten chocolate, covered and then
deposited on paper to set. It is a skill which takes years to master and is a
method used mainly by craft confectioners, who wish to produce high quality
individual chocolate selections.
AUTOMATED:
There are two automated methods:-
1. Enrobing: It is a method in which the centres
are transported under a curtain of molten chocolate and then allowed to set.
2. Shell moulding: Molten chocolate is deposited
into moulds to form a shell which is then filled. A lid of chocolate seals the
filling in before it is de moulded.
Hand Moulding: This is done using moulds made
of plastic, metal or rubber which must be kept clean and dry as well as smooth.
Molten chocolate is then deposited by hand into moulds to form a shell which is
then filled and covered by a layer of molten chocolate and allowed to set.
Chocolate shrinks when set thereby pulling it away from the moulds so it can be
easily de moulded.
TYPES OF CHOCOLATE:
TEMPERED Chocolate is used for dipping, making moulds,
pastries, cake icings, cookies and meringues.
LIQUEUR CHOCOLATES can be made by shell moulding or by depositing
the syrup into impressions made in trays of starch & left undisturbed for
some time, the syrup crusts forming sugar crystals and can be lifted out
and enrobed.
TRUFFLES: Are based on a ganache flavoured with sprits, essences and
nuts.
WHITE CHOCOLATE is made by using only cocoa butter
Block Chocolates
Cocoa powder: Cocoa powder is made by dehydrating cocoa
mass.
Drinking Chocolate: is made by dehydrating prepared
Chocolate into powdered form.
Chocolates contain Phenylethlamine a naturally
occurring substance in the brain which stimulates euphoric feelings. It also
contains THEOBROMINE a stimulant which acts on the muscles and Caffeine, but in
much smaller quantities.
YIELD is 600 calories per 100 gms.
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