Unit 3 Topic 8 - LESSON 1= CHOCOLATE Video 1-more than 500 different chemicals in chocolate-phenylacetic acid the

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

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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. ————- 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.
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- 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 ———————— 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.
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  • Spring '11
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