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Written by Josephine Lityo, Design and Edit by Celine Lityo
! Today, we take you inside the chocolatier where you will learn all about chocolate. Sit back and relax as we walk you through some history and manufacturing basics of chocolate.
‌ For most of its history, chocolate did not exist in the form of the sweet treats and desserts we enjoy today, in fact, it was a bitter drink. The chocolate we consume today are highly processed and refined, which strips off much of its, leaving only empty calories. Chocolate can be traced to the ancient Olmecs of Southern Mexico. Their discovery of chocolate could be dated back to 450 BC and was usually used to create a ceremonial drink and was believed to be an aphrodisiac.
Chocolate is made from the dried and roasted seeds of the fruit of cacao trees, which are native to Central and South America. The white sweet pulp was first consumed by both humans and animals, and they often spat the seeds out as it was bitter. The beans contained an alkaloid called theobromine (which has a bitter taste and could be found in tea plants as well). A stroke of luck paved the way for the accidental discovery that changed the fate of the cacao bean, some people realized that if the beans were fermented and roasted before being eaten, the bitter flavor will significantly be gone, resulting in an ambrosia-like aroma instead. Written by Josephine Lityo, Design and Edit by Celine Lityo
In Mayan culture, chocolate drinks were often used in special occasions, beans were also considered a gift in celebrations. Soon, thick and frothy chocolate readily available to almost everyone.
The Aztec took the importance of chocolate to whole new level. Cacao beans, which were deemed more valuable than gold, was used as a currency, as they believed that it was a gift from their gods. The Mesoamerican way of preparing cacao is to first separate the beans from the fleshy pulp. The beans are then left out to ferment and dry for a few days under the hot sun, and often roasted over an open fire afterwards for a smoky flavor. The beans’ husks are then removed and grounded into a paste. Sugar wasn’t added or known until the 16th century when the Spanish came, so they often added flowers, herbs, cinnamon, vanilla pods, chili peppers, honey, and water instead. They would then pour the mixture repeatedly between vessels until thick foam covered the top. When Don Hernán Cortés brought chocolate back home to Spain, chocolate still kept its function as an aphrodisiac but the addition of sugar changed its purpose. The sweet tasting chocolate enticed most of the population of Europe, creating more demand. To satiate the public’s cravings, more slaves were sent to work in sugar and chocolate plantations. Though production increased, chocolate was still a luxury good in Europe, until Dutch chemist, Coenraad Johannes van Houten invented the “cacao press” in 1828. This machine treats cacao beans with alkaline salts such as potassium carbonate so that powdered chocolate would be easier to mix with water.
Written by Josephine Lityo, Design and Edit by Celine Lityo
: After the white pulp is shelled, it goes through the first step in chocolate making, fermentation. The fermentation process in the cocoa beans allow yeast and bacteria from the pulp to break down sugars and mucilage, to create that distinctive chocolate aroma. The anaerobic yeasts breakdown for about 24 – 36 hours, which creates low oxygen content and an acidic environment <4 pH level. Next the lactic acid bacteria (48 – 96 hours) and acetic acid bacteria active stage will occur. The acetic acid bacteria will convert alcohol into acetic acid, the exothermic reaction will heat the mixture up to >50°C. The acidic environment will trigger endogenous (external) enzymes such as carboxypeptidase and aspartic endoprotease, which will hydrolyze the proteins and increase the number of free amino acids and oligopeptides.
The cocoa beans first go through a machine that removes pieces of pod, pulp, and other impurities.
Depending on the type of chocolate made, the beans are then roasted in large rotary cylinders from 30 minutes – 2 hours at the temperature of 120 °C or higher. This step dries and brings out the aroma the beans and change their colors to a rich brown tone.
Written by Josephine Lityo, Design and Edit by Celine Lityo
The cocoa beans are then cooled and have their shells removed by a giant winnowing machine. The machine passes the beans between serrated cones so that they’ll crack instead of being crushed. The mechanical sieves will then separate the grains by size and blow them away. The only thing left is something called “nibs”.
These “nibs” (~53% cocoa butter) will then pass through refining mills to create cocoa paste. The paste is now called chocolate liqueur, is then put into hydraulic pressure so that cocoa butter could be extracted from it. The cocoa liqueur is then put into a hydraulic press where 80% of its cocoa butter is removed. This thick paste is then left to be crushed, milled, and finely sifted by steel rollers and heavy pressure. The final product is tiny cocoa particles at the size of ~30 microns.
For chocolate bars, manufacturers will usually add non-fat milk, flavorings, sugar, etc. that will bring the final product to about 10% - 22% cocoa butter. The recipes differ for each type of chocolate bar being produced, but it should feel paste-like.
Written by Josephine Lityo, Design and Edit by Celine Lityo
/ Conching is the process where chocolate is constantly grinded around warm air so that the cocoa butter within the mixture will distribute evenly. First, the nibs and sugar will break down into smaller and smaller pieces until theyâ&#x20AC;&#x2122;re completely broken down. Cocoa butter is added after this. The friction from the grinding action creates heat which breaks cocoa particles which releases oil and flavor compounds. This step also lowers the viscosity level of the chocolate which makes it easier to pour and mold later on.
Tempering is the process of heating and cooling chocolate to give it a smooth, glossy, and snappy finish, which keeps it from melting easily. This step gets the cocoa butter crystals to a perfect size, if thereâ&#x20AC;&#x2122;s no tempering the crystals wouldâ&#x20AC;&#x2122;ve just cooled into irregular and jaggy shapes. By adding stable and crystalized chocolate, the temperature would lower and allow the natural crystallization of the chocolate molecules. There are 2 different techniques in tempering chocolate:
Written by Josephine Lityo, Design and Edit by Celine Lityo
: Put 2/3 of the chocolate and melt it using a double boiler until it reaches 43°C 46°C and add the remaining 1/3 of the chocolate. Let the chocolate cool to 35°C 38°C and stir until it’s completely melted and incorporated. Put the chocolate into a cold-water bath.
: Melt 2/3 of the chocolate over a double boiler until it reaches 43°C - 46°C. add the remaining 1/3 of the chocolate after everything is smooth, and heat it up again and stir until everything becomes smooth again. Pour the chocolate to a cool, hard, smooth, a nonporous surface such as marble. Use a spatula to scrape and stir the chocolate to cool across the surface until it reaches 26.5°C - 28°C. Put the chocolate on the double boiler again and constantly stir it until it’s 30.5°C - 33°C and remove it.
Written by Josephine Lityo, Design and Edit by Celine Lityo
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Written by Josephine Lityo, Design and Edit by Celine Lityo
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Written by Josephine Lityo, Design and Edit by Celine Lityo