INTRODUCTION

Chocolate comprises of a number of raw and processed foods that originate from the seed of tropical cacao tree .It is common ingredient in many kinds of confection such as chocolate bars,candy,ice cream, cookies, cakes, etc.It is one of the most popular flavors in the world . Chocolate was created by the MESOAMERICAN civilization,from cacao beans and cultivated by pre-Columbian civilizations such as the Maya and Aztec ,who used it as the basic components in a variety of sauces and beverages. The cocoa beans were ground and mixed with water to produced to produce a variety of beverages.Chocolates are made from the fermented , roasted and ground beans taken from the pod of the tropical cacao . today chocolates commonly refers to bars made from the combination of cocoa solids , fats, sugar and other ingredients.

TYPES OF CHOCOLATES
Baking chocolates pure cocoa liquor with nothing
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Added Cocoa powder cocoa beans solid, cocoa liquor Pressed to remove the cocoa Butter pure cocoa liquor with extra cocoa Butter and some sugar pure cocoa liquor with extra cocoa butter ,sugar and milk solids. cocoa butter with sugar and milk.

Semi sweet chocolate

Milk chocolate

White chocolate

Production
Production
See also: Children in cocoa production

Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening Roughly two-thirds of the entire world's cocoa is produced in Western Africa, according to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood. In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design. Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops. There are two main jobs associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies .

Processing
Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins to ferment. The fermentation process is what gives the beans their familiar chocolate taste. It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have a low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from 5 to 7 days. The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.

Blending

Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue.

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:

Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

Usually, an emulsifying agent such as soy lecithin is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added. Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used.

Conching

The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 4550 C (113122 F) until final processing.

Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[44] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[44] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

Crystal Melting temp. 6

Notes

I II III IV V VI

17 C (63 F) 21 C (70 F) 26 C (78 F) 28 C (82 F) 34 C (94 F) 36 C (97 F)

Soft, crumbly, melts too easily. Soft, crumbly, melts too easily. Firm, poor snap, melts too easily. Firm, good snap, melts too easily. Glossy, firm, best snap, melts near body temperature (37 C). Hard, takes weeks to form.

Two classic ways of manually tempering chocolate are:

Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.

Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals.

Storage

Molten chocolate and a piece of a chocolate bar Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 C (59 to 63 F), with a relative humidity of less than 50%. Chocolate is generally stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.

Medical application 1.coughing

Research indicates that chocolate may be effective at preventing persistent cough. The ingredients theobromine was found to be almost 1/3 more effective than codeine ,the leading cough medicine. The chocolate also appears to soothe and moisten the throat. 2.diarrhea Cocoa is used to treat diarrhea for hundreds of years 3. acne There is a popular belief that the consumption of chocolate can cause acne. Pure chocolate contains anti oxidants which aid better skin complexion. Chocolate bars with milk content may contribute to acne

Major chocolate brands

Test

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Detection of the presence of various components in different brands of chocolate. A fatty acid is a carboxylic acid often with a long unbranched aliphatic chain , which either satyrated or unsaturated. Most of the natural fatty acids have an even number of carbon atoms,because their biosynthesis involves acetyl-COA; a coenzyme carrying a two carbon atom group. Most commonly occurring saturated fatty acids are 1.butyric butanoic acid 2.caproic :hexanoic acid 3.caprylic :octanoic acid 4.capric :decanoic acid 5.lauric:dodecanoic acid CHEMICAL TESTS FOR FATTY ACIDS Chocolate(sol)+Na2CO3 then Fatty acids are present If CO2 gas evolves

CHEMICAL TESTS FOR CARBOHYDRATES

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Molischs Test: MOLISCH REAGENT :10% ALCHOLIC SOLUTION OF ALPHA NAPHTHOL CHOCOLATE (2ML SOLUTION IN WATER)+MOLISCHS REAGENT (2-3 DROPS)+ CONC.H2SO4

IF PURPLED COLORED RING IS FORMED THEN CARBO HYDRATE IS PRESENT

OBSERVATION

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Component/brand 5 star Dairy milk Demolino Kit kat Lord Munch Safari Tofi luk Top

Fatty acid

Carbohydrate

RESULT

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BIBLIOGRAPHY 1. WWW. WIKIPEDIA.COM 2. WWW.YAHOO.COM 3. WWW.HOWSTUFFWORKS.COM 4. THE GREAT BOOK OF CHOCOLATE BY DAVID LEBOVITY

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UNDER GUIDANCE OF :

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