o Edible chocolate will have cocoa powder with various amounts of cocoa butter

O edible chocolate will have cocoa powder with

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o Edible chocolate will have cocoa powder with various amounts of cocoa butter. (Fry's edible chocolate). - Another English company Cadbury was making chocolate. - The land of chocolate is Switzerland. They produce the milk chocolate. - How did it come along? o Daniel Peter (1876) had chocolate factory in Switzerland. He had idea of cutting down on bitterness of chocolate (still bit bitter from Dutch process) by adding Milk to it. - Henri Nestle found a way to condense milk to make it last longer so he went to him and asked to mix it with their chocolate. - Can have chocolate made with just the cocoa fat, this is what we call white chocolate. o Very little chocolate in it. It is just the cocoa butter. It melts so readily when you eat it. - Lindt Chocolate is named after Rudolph Lindt. It is known for its smoothness. - "Conching" makes it much smoother. o It is associated with the Lindt name. - Tolberone, it has a special triangular shape. There is Nuga added to chocolate in terms of shape. In terms of shape Theodore Tobler developped it after the Matterhorn where he lived. - Switzerland has highest consumption of chocolate in world (2013) is 12 kg (26 lbs). Video 4: - Milton Hershey: o American, 1903, found ways to lower the cost of chocolate and mechanize it so to make it more available to people o Hershey company made kisses. (roughly about 60 million kisses are being produced everyday). o Found a whole city called Hershey. (he came became rich). o Town of Hershey in Pensylvania. Bushes are brown, and streets are named after chocolate. Even street lamps are associated with the chocolate kisses. - Chocolate received major development during WWII. - Already chocolate was part of ration of GI, because it is highly caloric. - Has high conc of fat and also great amount of sugar. o The problem is that during the war, it was really hot so it would melt. The army asked to make a chocolate to NOT melt in the hand but in the mouth. o So they made Hershey's Tropical Chocolate. But it did not taste good because they didn't want the soldiers distracted so it tasted little better than a boiled potato. § Not really popular/widespread. People did not like this chocolate. o Then army turned to MARS company to produce a better tasting chocolate. You can coat chocolate with a hard shell of sugar so it will not melt in the heat.
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Sundus Naeem Chem 181 Winter 2016 101 When it is really hot though, the chocolate expands in the heat and would break the shell. o So the army went to Dr.Alfred Stern in 1942 and tried to find a way to keep the chocolate in the long shell. § He had an idea of blending air into the chocolate before putting into the coating. So as chocolate expands, it will crush the bubble of air and not the coating. § This is what gives us the m&m chocolate. Now chocolate does not melt into soldier’s hands and this was a major contribution to why the allies won the war.
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