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
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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- Spring '11