Dutch Process – treat natural cocoa with an alkali and convert it into a powder in which the acid has been neutralized  Natural cocoa is much lighter in color than Dutch processed  Acidity has been cut down and solubility increases  In 1847, J.S. Fry introduced the first edible cocoa o Once cocoa butter was separated from the cocoa, Fry had the idea to blend to two together under controlled conditions  Edible chocolate is cocoa powder & butter  Switzerland produces milk chocolate o Daniel Peter (1876) had the idea of cutting down on bitterness of chocolate and adding milk to it  Went to Henri Nestlé (who found a way to condense milk)  White chocolate is essentially only made from cocoa butter  Lindt developed a method by which the chocolate liquor would be stirred for a long period of time – “Conching” o Made the chocolate much smoother  Toblerone – nougat added; shape is after the Matterhorn

 Switzerland has the highest chocolate consumption in the world Video 4  Hershey (1903) found ways to lower cost of chocolate o 60 million kisses produced every day  During WWII, chocolate was given to the soldiers because of its high caloric value and sugar o It would melt easily – American army asked Hershey to create a chocolate that would melt in the mouth and not in the hand  Hershey’s “Tropical Chocolate” – “taste a little better than a boiled potato” because the army was concerned that the men were spending more time eating chocolate than fighting o American army turned to Mars company to make a better tasting chocolate  Coat the chocolate in sugar coating – chocolate would melt but still be contained in the coating  However, when very hot, the chocolate would expand and break the coating o Army went to Dr. Alfred Stern to find a way to keep the chocolate in the hard shell  Had the idea of blending air into the chocolate before putting it into the coating  As the chocolate would expand, it would crush the bubble of air and not the coating – M&M’s o From 1976 to 1987 there were no red M&M’s – people thought red dye #2 was carcinogenic; red dye #40 was actually used, which is not carcinogenic, but people were still skeptical  Rolling Stone’s – only brown M&M’s  Aerosmith – only green M&M’s  Cherry Blossom – no cocoa butter o Invertase – cherry is packed into sugar and in the presence of Invertase, the sugar is converted into invert sugar (glucose + fructose) and a small amount of water  Invert sugar is more soluble in water than sugar is, so after a while, the solid around the cherry melts Video 5  There is NO evidence that chocolate is associated with acne  For those who are susceptible, chocolate may lead to heartburn o At basis of esophagus is a valve that prevents content from stomach from refluxing into the esophagus  Chocolate relaxes the valve and makes it possible for stomach acid to come up  GERD – Gastro Esophageal Reflux Disorder  Chocolate is rich in sugar, which is the perfect food for bacteria (S. mutans) that converts it into lactic acid and then plaque