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Unformatted text preview: Aztecs (see McGee p.694) consumed chocolate as a frothy and spicy drink (unsweetened). Making solid chocolate A big breakthrough in chocolate processing came with the development of a screw press that allowed the separation of cocoa mass (liquor) in cocoa butter + cocoa solids. Another important innovation was the addition of milk to chocolate by H. Nestlé and D. Peter, in Switzerland. Roasted cocoa beans → cocoa liquor → cocoa butter + cocoa solids (see McGee p.700). Chocolate bars – basic ingredients Dark: cocoa liquor, cocoa butter and sugar...
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This note was uploaded on 01/25/2014 for the course MAT 1 taught by Professor Higgins during the Fall '13 term at UC Davis.
- Fall '13