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.
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.
- Spring '11
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