Chem 181 Final Exam.pdf - Topic 8 Chocolate and Weight Control Lesson 1 Chocolate Video 1(Uses \u2022 Confectionary Association of Canada did a study in

Chem 181 Final Exam.pdf - Topic 8 Chocolate and Weight...

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Topic 8: Chocolate and Weight Control Lesson 1: Chocolate Video 1 (Uses) Confectionary Association of Canada did a study in which they asked people if they preferred sex or chocolate : o 30% of men and 38% women claimed they preferred chocolate to sex o Quebec, 74% preferred chocolate to sex o Nova Scotia, 20% preferred chocolate to sex Over 500 different chemicals in chocolate We probably like more the texture than the taste of chocolate o Melting point of chocolate/cocoa fat around 36 degrees Celsius o As soon as you put chocolate in mouth, melts – people enjoy this sensation Swedish Botanist came across fruit of cocoa tree, called it Theobroma cocoa comes from the Greek word, Theo meaning gods and Theobroma meaning food of the gods. Aztec, today’s Mexico, used cocoa to satisfy gods . Make preparation based on cocoa as a liquid and offer it to gods in gold goblets which could only be used once. o Cocoa is very difficult to dissolve Cocoa is very bitter . Aztec term for chocolate or cocoa was Xocoatl which meant bitter o Difficult to achieve drinks based on cocoa. Had to beat cocoa for long period of time to get it to disperse in liquid Was used as a currency – and when Spaniards came into today’s Mexico found cocoa beans in vaults – indicating it had great value Spaniards believed cocoa had aphrodisiac properties , sent it back to Spain for this o Believed it would increase and improve libido o Became very popular in Europe as a beverage Cocoa drinks had to be mixed with lots of sugar, vanilla and cinnamon as it was bitter Chocolate was mostly drank back in the days, but today it’s mostly eaten o Canada: roughly 4kg/person/year (~9 lbs) Video 2 (Manufacturing) Cocoa flower – belongs to same family as orchid and grows on cocoa tree o Get converted to cocoa pods and grows throughout the tree branches o Cocoa pods have no season , so they grow throughout Forastero, Trinitero, Criollo – big names o Chocolate aficionados would say the best of all the cocoa is the Criollo When cocoa pod has reached maturity, it is picked up and split open. o Cocoa nibs inside surrounded by white mucilage (coating). When it is split, left open and cocoa seeds start fermenting. § Sugar present converted to alcohol, then to acetic acid and then esters § Fermentation process important because it adds flavour to chocolate Top cocoa producers
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o Ivory coast: 1.51 million metric tons (far ahead) o Ghana: 1.03 million metric tons o Indonesia: 0.44 million metric tons In Ivory Coast, production process using a lot of child labour. o Children from other African countries around ivory coast shipped by parents to ivory coast in camps where they have to pick up cocoa and work on it Bitter Chocolate – Karol Off (underside of cocoa production) Fairtrade cocoa – guarantees a better deal for third world Producers After fermentation, cocoa seeds are left to dry in the sun, then they are roasted o
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