Unit 3 Topic 8 - LESSON 1= CHOCOLATE Video 1-more than 500...

LESSON 1= CHOCOLATE
Video 1-
-more than 500 different chemicals in chocolate.
-phenylacetic acid
- the dimethylsulfide,
-2-methoxy-4-methylphenol
-melting point of chocolate= it is 36 degrees Celsius.
-implies that as soon as you put a piece of chocolate in your mouth, actually it starts
melting.
Swedish botanist came across cocoa, or the fruit of the cocoa tree, he called it theobroma
cacao.
-theobroma cacao.
-theo comes from the Greek, theo meaning god,
- theobroma=the food of the gods.
-Aztec, in what today is Mexico, used cocoa or cocoa drinks to satisfy the gods.
-make a preparation based on cocoa as a liquid, and they would offer it to the gods in a
very special condition.
- Aztec term for chocolate or cocoa= xocoatl—>means bitter.
-Spaniards believed that cocoa actually had aphrodisiac property.
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Video 2-
-comes from the cocoa flower
-belongs to the same family as the orchid.
-grows on cocoa trees, and you can see the flowers hanging on the side.
-cocoa flower that gets converted into cocoa pods actually grows throughout the tree.
-grows throughout the branches.
-no season per se.
-best cocoa is the Criollo
-cocoa, the seeds, start fermenting—-> the sugar that is present gets converted into alcohol.
—>alcohol get converted to acetic acid—> give rise to a number of esters.
- fermentation process=important because it adds flavor to the cocoa.
-top cocoa producer is the Ivory Coast in Africa, followed by Ghana, and then Indonesia.
-“Fair Trade" cocoa= no child labor
-once the fermentation process is finished,the cocoa seeds are left to dry in the sun.
- left to dry in the sun—> then they are roasted.
-chemical reaction that involves the combination or the reaction between amino acids and
proteins and various sugar, and what it does, it gives taste.
-It gives taste to our toasted butter, to beer, to scotch, and so on.

- Maillard reaction has taken place—>the seeds, have become much darker.
-cocoa nibs is what happens when you crush these cocoa beans, and you get the material.
-nibs actually can be crushed in special machines, and you get the liquid that is known
as the chocolate liquor.
-no alcohol present in that chocolate liquor, but this chocolate liquor is the basis for the
making of chocolate
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Video 3-
The closest in taste to chocolate liquor is baking chocolate, and this is what is used in baking.
-chocolate by itself is very bitter,
-very high fat content.
-19th Century, the van Houten—>idea of finding a way to separate the cocoa powder from the
fat he used in the compressor
-managed to do to separate the cocoa butter from the cocoa cake.
-cocoa butter has a melting point which is close to the body temperature,
-reason why it's used in cosmetics, it's used in lipstick, because you want it to melt as it
is being applied.