Science of Chocolate

cocoa butter, cocoa powder or liquor, (milk solids/ milk fat, vegetable fat)

Sugar, emulsifiers, flavour, etc.

The microstructure of concrete.

It melts sharply at 37 degrees (mouth temperature) releasing the flavour and sensation to chocolate.

Made up of varying degrees of Palmitic, Oleic, and Stearic oil.

Around the equator.

• Cocoa pods are harvested • The Cocoa beans from the pods are fermented and then dried • The dried cocoa beans are roasted. • The roasted cocoa beans are de-shelled • The remaining cocoa nibs are grinded and melted into cocoa liquor • The cocoa liquor goes through hydraulic pressing and is separated into cocoa butter and cocoa solid • Ingredients to make chocolate are blended together • Ingredients go through conching process • Liquid chocolate is molded and tempered

Chocolate goes through a series of time-temperature sequences to ensure the formation of crystals. They can have many different forms but some are more desirable.

Demolding, snap, gloss, uniform melting in mouth, resistance to bloom

A defectiveness that causes white marks to appear on old chocolate that isn’t kept at a proper temperature. “moldy” appearance but not hazardous to health. Caused by cocoa butter crystals growing from the surface and scattering light.

• Melt • Cool- no crystallize • Form mix of crystals • Melt out unstable polymorphs and only crystallize desirable polymorph

Cocoa solids contain antioxidants and prevent cardiovascular disease. Many flavanoids present in sark chocolate but none in white chocolate.

Purest form, made from roasted cocoa beans

MAde from unsweetended chocolate with a small bit of surgar, refined cocoas butter and flavour

Dark chocolate, made from chocolate liquor, cocoa butter, and sugar

Large amount of cocoa butter and sugar with chocolate liquor

Made from milk solids, cocoa butter, and cocoa solids

Not technically chocolate because no cocoa solids. Made from cocoa butter, milk solids, and sugar.