UNIT 3
TOPIC 8: Chocolate and Weight control
Lesson 1: Chocolate
Video 1
Chocolate: Food of the Gods
Study: Prefer Sex or Sex? 30% men and 38% women preferred chocolate to sex
More than 500 chemicals in chocolate
Melting point: 36C - we like the texture of chocolate
It is believed that what is really enjoyed is the melting in the mouth
Theobroma cacao - Theo : god; = food of the gods
Aztecs would use coco drinks to satisfy gods - very difficult to dissolve
Cocoa = very bitter; Aztecs called it Zocoatl for bitter
Cocoa also used as currency
- Spaniard believed cocoa had aphrodisiac properties - also thought would increase libido
o
became popular in Europe as drinks, so add sugar, vanilla, cinnamon
so chocolate was drunk, not eaten
In Canada, consumption: 4kg/person/year
Video 2
Looking at chocolate production
Flowers app same family as orchids
Cocoa flower converted to puds - grows on branches
No season - always continue growing
Forastero, Criollo, Trinitero:
o
Criollo: split it open, surrounded by white. Let it ferment -
sugar gets converted to alcohol → acetic acid → esters
(adds
flavor)
Ivory Coast: top producer (then Guana, and then Indonesia) by far
o
Child labor
(Bitter Chocolate - Carol Off)
Fair trade
One fermentation process done, drying, then roasting
Roasting = enhanced flavor
o
Roasting: Maillard rxn - involves combination b/w aa and sugars
coco nibs when you crush beans
Chocolate Liquor: basis of making chocolate - no actual alcohol in it
Video 3
Making of chocolate
Closest in taste to chocolate liquor is chocolate baking
Chocolate: very bitter and high fat content
Someone had idea to put chocolate liquor in compressor: on one side get cocoa cakes; on another cocoa butter (by
Casparus van Houton)
o
Butter is actually like butter (melting point close to body T)
o
Also medicinal purposes (make sure melts once in body)
Cocoa cakes (super bitter) doesn't dissolve well
o
Dutch process: treat natural cocoa with alkali
→ powder (tell them apart by the color; natural is mu
ch lighter)
o
Advantage: acidity cut down, solubility increased
First edible chocolate dev by English: J.S. Fry
o
Blend butter and powder under the right condition (Fry company)
Switzerland: milk chocolate
o
Someone had choc factory in Switzerland - wanted to cut down on bitterness, so added milk
o
Went to Nestle and said : why don't we take
White chocolate: made from cocoa butter only
Lindt chocolate named after Rudolph Lindt
o
Dev "conching", where choc is dev for a long period of time; made the chocolate smoother
Toblerone: shape would be inspired from the Matterhorn, not far from where the dev lived
Switzerland and Belgium highest consumption of chocolate worldwide: 12kg/person/yr
