CHOCOLATE

CHOCOLATE
HISTORY OF CHOCOLATE
• The history of chocolate can be traced to the
ancient Mayans, and even earlier to the
ancient Olmecs of southern Mexico.
• The Latin name for the cacao tree, Theobroma
cacao, means "food of the gods."
• It is considered that the rainforests of what is
now Ecuador is the true birthplace of
chocolate.
USES OF CHOCOLATE
• Cocoa as a Currency
• Chocolate as a Remedy
• Chocolate as a Culinary
Ingredient
• Chocolate at Celebrations
• Other Uses for Chocolate
DEFINITION OF CHOCOLATE
• Chocolate is a usually
sweet, brown or black
food product.
• Cocoa beans are the
ancestor of chocolate.
• The basic words ''cacao''
and ‘’chocolate’’ words
directly from the Mayan
and Aztec languages.
PHYSICAL PROPERTIES OF CHOCOLATE
• Chocolates are solid at ambient temperatures (20–25 C)
and melt at the oral temperature (37 C).
• Chocolates at liquid form
CHEMICAL PROPERTIES OF
CHOCOLATE
Components of Chocolate
• Cocoa
• Cacao Butter
• Palmitic and Stearic Acid (55-57%)
• Oleic Acid (38%), Linoleic Acid (2%).
• Starch(9-10%) and Reducing Sugar(1.171.26%)
• Tartaric, Citric and Acetic Acid
• A and D provitamines
HEALTHY BENEFITS OF CHOCOLATE
Dark chocolate is beneficial for heart health.
Dark Chocolate Increases Blood Circulation.
Cocoa Calms Blood Pressure
CHOCOLATE
PRODUCTION
PROCESS
Pre-preparation
Grinding
Conching
Resting
Forming
Cooling
Handling
Packaging
TYPES OF CHOCOLATE
Bitter Chocolate: It is a chocolate containing at least
35% total cocoa dry substance with at least 18%
cocoa butter in its composition and at least 14%
non-fat cocoa dry material.
●
Granular or flake bitter chocolate
●
Couverture dark chocolate
● Hazelnut paste dark chocolate
TYPES OF CHOCOLATE
Milk chocolate: Total amount of cocoa butter
and milk oil, consisting of at least 25% total
cocoa dry substance with at least 25% total
cocoa dry substance in its composition, at
least 14% milk dry matter and at least 3.5%
milk fat at least 25% of the chocolate.
• Granule or flake milk chocolate
• Couverture milk chocolate
• Milk chocolate with hazelnut paste
• Abundant milk chocolate
• Creamy chocolate
• Milk-free milk chocolate
TYPES OF CHOCOLATE
White chocolate: It is chocolate with at
least 20% cocoa butter and at least
14% milk dry matter in its
composition and at least 3.5% milk
fat.
Filled chocolate: It is a filled chocolate
consisting of dark chocolate, milk
chocolate, abundant milk chocolate
and white chocolate which contains
at least 25% of the total product
weight.
TYPES OF CHOCOLATE
Pralin: At least 25% of the total product weight is a bite-sized
chocolate consisting of dark chocolate, milk chocolate,
abundant milk chocolate, a combination of white
chocolates, a mixture, or any chocolate.
EFFECTS OF CHOCOLATE ON THE ENVIRONMENT
The effects of chocolate on the environment can be listed as follows:
•Primary Energy Demand
•Global Warming Potential
•Fossil Fuel Depletion
•Ozone Depletion
•Freshwat Ereutrophication
•Terrestrial Ecotoxicity
•Freshwater Ecotoxicity
•Marine Ecotoxicity
THANKS FOR YOUR
ATTENTION…
Bibliography
■ Amanda Fiegl ,”A Brief History of Chocolate”, Smithsonian, 01.03.2008
■ History.com Editors,”History of Chocolate”,History, 21.08.2018
■ “Cocoa and Chocolate… quite a history.”,https://www.barrycallebaut.com/en/group/media/press-kit/history-chocolate
■ Kate Bradbury ,“Uses of Chocolate”, Anon, 18 Mar 2019
■ “Çikolata Üretim Aşamaında Kullanılan
Makineler”,23.04.2019.https://www.foodelphi.com/tag/cikolata-uretim-asamasi/