CHEM-UNIT-3.docx - TOPIC 8 WEIGHT CONTROL Lesson 1 Chocolate VIDEO 1 \u2014 USES OF COCOA Chocolate is associated with both science and lore(myth Study by

CHEM-UNIT-3.docx - TOPIC 8 WEIGHT CONTROL Lesson 1...

This preview shows page 1 - 3 out of 66 pages.

TOPIC 8: WEIGHT CONTROL Lesson 1: Chocolate VIDEO 1 — USES OF COCOA - Chocolate is associated with both science and lore (myth) - Study by the Confectionery Association of Canada (1995) — asked people if they preferred sex of chocolate : 30% of men and 38% of women prefer chocolate to sex 74% of people in Quebec prefer chocolate to sex 20% of people in Nova Scotia prefer chocolate to sex - More than 500 chemicals in chocolate Phenylacetic acid, dimethylsulfide, 2-methoxy-4-methylphenol each of these compounds could explain why we love chocolate - theory : what we like in chocolate is not the taste, its the texture Cocoa fat (chocolate) melts at 36 °C — 1 degree below human body temperature implies that as soon as you put the chocolate in mouth, it melts THAT is the sensation people truly enjoy - When a Swedish botanist first came across the fruit of the cocoa tree he called it Theobroma Cacao : Theo comes from Greek meaning God, Broma means the food —> food of the gods The Aztecs made cocoa drinks in gold goblets to satisfy the Gods was not easy because cocoa is very hard to dissolve / not very soluble — they had to beat cocoa for long periods of time Cacao on its own is very bitter : the Aztec term for chocolate is Xocoatl which means bitter - Cocoa was very valuable : natives used it as a currency in Mexico spaniards even found cocoa beans in vaults spaniards believed that cocoa had Aphrodisiac properties = would increase libido it was sent back to Spain and became very popular in Europe as beverage Mixed with sugar, vanilla and cinnamon to be less bitter For most of its history, coca was actually drunk, not eaten VS today mostly eaten 1 of 66
Image of page 1
today, the average is 4 kg/person/year in Canada in 2004 (9 lbs) VIDEO 2 — MANUFACTURING PROCESS PRODUCTION OF CHOCOLATE - Cocoa flower same family as orchids - Grows throughout the entire tree, not just at extremity + all year long —> there is no cocoa season - There are different types of cocoa pods : Forastero , Criollo , Trinitero : The best is Criollo - pods are picked up at maturity, then split open to reveal cocoa nibs surrounded by white mucilage (=coating) when it is split, it is left open, and seeds start fermenting fermentation : Sugar alcohol acetic acid esters fermentation process is important because it adds flavour to the cocoa - Once fermentation is finished, Cocoa seeds are left to dry in the sun - they are then roasted — enhances the flavour of cocoa From a chemical point of view, the reaction that takes place = Maillard reaction - Maillard reaction = a browning chemical reaction that involves amino acids and various sugars - it gives taste to steaks, toasted butter, beer… - Afterwards, the cocoa beans (that have become much darker) are shelled — the shell of beans is removed by crushing —> left with nibs , which when crushed become chocolate liquor (contains no alcohol — basis for making of chocolate) - Top Cocoa Producers (2011) in million metric tons : Ivory Coast: 1.51 Ghana: 1.03 2 of 66 CCL : 1. Cocoa pods are picked and split open 2. Seeds begin to ferment (adding flavour) 3. Seeds are left to dry in the sun and then roasted (enhancing flavour)
Image of page 2
Image of page 3

You've reached the end of your free preview.

Want to read all 66 pages?

  • Spring '11
  • Multiple
  • Nutrition

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture