The Chemistry of Chocolate Fla o Chocolate Flavor
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The Chemistry of The Chemistry of Chocolate Fla o Chocolate Fla o Chocolate Flavor Chocolate Flavor Sheryl Barringer Sheryl Barringer The Ohio State University The Ohio State University The Ohio State University The Ohio State University Columbus OH, USA Columbus OH, USA
Transcript of The Chemistry of Chocolate Fla o Chocolate Flavor
The Chemistry of The Chemistry of Chocolate Fla oChocolate Fla oChocolate FlavorChocolate Flavor
Sheryl BarringerSheryl BarringerThe Ohio State UniversityThe Ohio State UniversityThe Ohio State UniversityThe Ohio State University
Columbus OH, USAColumbus OH, USA
Cocoa beans come originallyCocoa beans come originallyCocoa beans come originally Cocoa beans come originally from:from:
a) Hawaiia) Hawaii a) Hawaiia) Hawaii b) Ivory Coastb) Ivory Coast
) M i) M i c) Mexicoc) Mexico d) Switzerlandd) Switzerland
Cocoa beans come originallyCocoa beans come originallyCocoa beans come originally Cocoa beans come originally from:from:
a) Hawaiia) Hawaii a) Hawaiia) Hawaii b) Ivory Coastb) Ivory Coast
) M i) M i c) Mexicoc) Mexico d) Switzerlandd) Switzerland
From 1528 to the 1600’s theFrom 1528 to the 1600’s theFrom 1528 to the 1600 s, the From 1528 to the 1600 s, the secret to making chocolate was secret to making chocolate was
concealed by the:concealed by the:
a) Dutcha) Dutch b) Frenchb) French b) Frenchb) French c) Spanishc) Spanish
d) S id) S i d) Swissd) Swiss
From 1528 to the 1600’s theFrom 1528 to the 1600’s theFrom 1528 to the 1600 s, the From 1528 to the 1600 s, the secret to making chocolate was secret to making chocolate was
concealed by the:concealed by the:
a) Dutcha) Dutch b) Frenchb) French b) Frenchb) French c) Spanishc) Spanish
d) S id) S i d) Swissd) Swiss
Chocolate became affordable to Chocolate became affordable to h bh bthe masses because:the masses because:
a) Breeding produces high yield cocoaa) Breeding produces high yield cocoa a) Breeding produces high yield cocoa a) Breeding produces high yield cocoa treestrees
b) Sugar cane becomes a cheap source ofb) Sugar cane becomes a cheap source of b) Sugar cane becomes a cheap source of b) Sugar cane becomes a cheap source of sugarsugar) I ti f th t i k) I ti f th t i k c) Invention of the steam engine makes c) Invention of the steam engine makes
grinding cheapgrinding cheap d) The king of England declares cocoa to d) The king of England declares cocoa to
be tax exemptbe tax exempt
Chocolate became affordable to Chocolate became affordable to h bh bthe masses because:the masses because:
a) Breeding produces high yield cocoaa) Breeding produces high yield cocoa a) Breeding produces high yield cocoa a) Breeding produces high yield cocoa treestrees
b) Sugar cane becomes a cheap source ofb) Sugar cane becomes a cheap source of b) Sugar cane becomes a cheap source of b) Sugar cane becomes a cheap source of sugarsugar) I ti f th t i) I ti f th t i c) Invention of the steam engine c) Invention of the steam engine
makes grinding cheapmakes grinding cheap d) The king of England declares cocoa to d) The king of England declares cocoa to
be tax exemptbe tax exempt
Milk chocolate was invented in Milk chocolate was invented in b lb l1876 by Daniel Peter in:1876 by Daniel Peter in:
a) Hollanda) Holland a) Hollanda) Holland b) Franceb) France
) S i) S i c) Spainc) Spain d) Switzerlandd) Switzerland
Milk chocolate was invented in Milk chocolate was invented in b lb l1876 by Daniel Peter in:1876 by Daniel Peter in:
a) Hollanda) Holland a) Hollanda) Holland b) Franceb) France
) S i) S i c) Spainc) Spain d) Switzerlandd) Switzerland
What is flavor?What is flavor?What is flavor?What is flavor?
Flavor = taste + aromaFlavor = taste + aroma Flavor = taste + aromaFlavor = taste + aroma
T t t lt bittT t t lt bitt ii Taste = sweet, salty, sour, bitter, Taste = sweet, salty, sour, bitter, umamiumami
Aroma = smell = volatilesAroma = smell = volatiles
Taste + SmellTaste + SmellTaste + SmellTaste + Smell
Smell
Taste
Complicated aromaComplicated aromaComplicated aromaComplicated aroma
CherryCherry –– 11 Cherry Cherry 1 1 Chocolate Chocolate –– 200?200?
47 Hydrocarbons47 Hydrocarbons 28 Alcohols28 Alcohols
53 Acids53 Acids 7 Phenols7 Phenols
24 24 AldehydesAldehydes 41 41 KetonesKetones 57 Esters57 Esters
14 14 PyrrolsPyrrols 9 Pyridines, 9 Pyridines, chinolinechinoline 80 80 PyrazinesPyrazines, , chinoxalineschinoxalines
21 Nitrogenous compounds21 Nitrogenous compounds 15 Sulfur compounds15 Sulfur compounds
yy ,, 7 7 ThiazolesThiazoles 11 11 OxazolesOxazoles 3434 FuranesFuranes pyronespyrones lactoneslactones 34 34 FuranesFuranes, , pyronespyrones, lactones, lactones
Ziegleder and Biehl 1988
Which volatiles are most Which volatiles are most important?important?
Highest concentrationHighest concentration Highest concentrationHighest concentration–– But thresholds varyBut thresholds vary
CHARM CHARM ––> flavor dilution> flavor dilutionh hh h–– Gas ChromatographGas Chromatograph
–– split detector, detection of odor, dilute, repeatsplit detector, detection of odor, dilute, repeat
FD≥512 in milk chocolateFD≥512 in milk chocolateFD≥512 in milk chocolateFD≥512 in milk chocolate Vanillin Vanillin –– vanillavanilla 33--methylbutanal methylbutanal –– maltymalty 22--ethylethyl--3,53,5--dimethylpyrazine dimethylpyrazine –– potato chippotato chip 11--octenocten--33--one one –– mushroommushroom 22--ethylethyl--3,63,6--dimethylpyrazine dimethylpyrazine –– nuttynutty 2,32,3--diethyldiethyl--55--methylpyrazine methylpyrazine –– potato chippotato chip ZZ--22--nonenal nonenal –– greengreen E,EE,E--2,42,4--decadienal decadienal –– fattyfatty E,EE,E--2,42,4--nonadieanal nonadieanal –– fattyfatty DeltaDelta--decalactonedecalactone –– peachpeach 22--methylmethyl--33--methyldithiofuran methyldithiofuran -- meatymeaty 2 and 32 and 3--methylbutanoic acid methylbutanoic acid –– sweatysweaty
Schnermann and Schieberle, 1997
The following steps are critical The following steps are critical to the best chocolate flavor to the best chocolate flavor
(choose all that apply):(choose all that apply):(choose all that apply):(choose all that apply): a) Choosing the best variety of beansa) Choosing the best variety of beans
b) L tti th b t th d f f db) L tti th b t th d f f d b) Letting the beans rot on the ground for a few daysb) Letting the beans rot on the ground for a few days c) Sun drying the beansc) Sun drying the beans d) Roasting the beansd) Roasting the beans d) Roasting the beansd) Roasting the beans e) Grinding the beanse) Grinding the beans f)f) ConchingConching the cocoa liquor (mix for a day)the cocoa liquor (mix for a day)f) f) ConchingConching the cocoa liquor (mix for a day)the cocoa liquor (mix for a day) g) Tempering the chocolate (heatg) Tempering the chocolate (heat--cool cycling before cool cycling before
molding)molding)
The following steps are critical The following steps are critical to the best chocolate flavor to the best chocolate flavor
(choose all that apply):(choose all that apply):(choose all that apply):(choose all that apply): a) Choosing the best variety of beansa) Choosing the best variety of beans
b) L tti th b t th d f fb) L tti th b t th d f f b) Letting the beans rot on the ground for a few b) Letting the beans rot on the ground for a few daysdays
c) Sun drying the beansc) Sun drying the beans c) Sun drying the beansc) Sun drying the beans d) Roasting the beansd) Roasting the beans e) Grinding the beanse) Grinding the beans f) f) ConchingConching the cocoa liquor (mix for a day)the cocoa liquor (mix for a day) g) Tempering the chocolate (heatg) Tempering the chocolate (heat--cool cycling before cool cycling before
ldi )ldi )molding)molding)
Steps in chocolate manufacture Steps in chocolate manufacture h ffh ffthat affect aromathat affect aroma
Variety of treeVariety of tree (Winnowing)(Winnowing) Variety of treeVariety of tree Growing locationGrowing location FermentationFermentation
(Winnowing)(Winnowing) (Grinding)(Grinding) Additional ingredientsAdditional ingredients FermentationFermentation
DryingDrying RoastingRoasting
Additional ingredientsAdditional ingredients ConchingConching (Tempering)(Tempering) RoastingRoasting
AlkalinizationAlkalinization (opt)(opt) (Tempering)(Tempering)
Variety of treeVariety of treeVariety of treeVariety of tree
ForesteroForestero (80(80--92%)92%) ForesteroForestero (80(80 92%)92%) TrinitarioTrinitario (5(5--10%)10%) CriolloCriollo (0(0--10%)10%) CriolloCriollo (0(0 10%)10%)
The majority of today’s cocoa The majority of today’s cocoa bbbeans are grown in:beans are grown in:
a) Hawaiia) Hawaii a) Hawaiia) Hawaii b) Ivory Coastb) Ivory Coast
) M i) M i c) Mexicoc) Mexico d) Switzerlandd) Switzerland
The majority of today’s cocoa The majority of today’s cocoa bbbeans are grown in:beans are grown in:
a) Hawaiia) Hawaii a) Hawaiia) Hawaii b) Ivory Coastb) Ivory Coast
) M i) M i c) Mexicoc) Mexico d) Switzerlandd) Switzerland
Cacao growing locationCacao growing locationCacao growing locationCacao growing location
Within 10Within 10°° of equatorof equatoro
Country differences i eCountry differences i e Country differences, i.e. Country differences, i.e. Brazil and Africa = base beanBrazil and Africa = base beanEcuador VenezuelaEcuador Venezuela Trinidad Sri LankaTrinidad Sri LankaEcuador, Venezuela,Ecuador, Venezuela, Trinidad, Sri Lanka Trinidad, Sri Lanka = aromatic or flavor bean= aromatic or flavor bean
FermentationFermentationFermentationFermentation
Succession of bacteriaSuccession of bacteria Succession of bacteriaSuccession of bacteria 33--5 days5 days
Generation of aroma precursorsGeneration of aroma precursorsGeneration of aroma precursorsGeneration of aroma precursors
Succession of bacteria:Succession of bacteria: Succession of bacteria:Succession of bacteria: Yeast Yeast --> Lactic acid bacteria > Lactic acid bacteria --> acetic acid > acetic acid
bacteriabacteria > spore formers> spore formers > mold> moldbacteria bacteria --> spore formers > spore formers --> mold> mold EnzymesEnzymes
Source of volatiles: reducing sugars, free Source of volatiles: reducing sugars, free g g ,g g ,amino acids and amino acids and oligopeptidesoligopeptides
Gelatinous coatingGelatinous coatingGelatinous coatingGelatinous coating
SugarsSugars SugarsSugars Pectin Pectin --> semi> semi--anaerobic anaerobic –– encourages encourages
yeastyeastyeastyeast citric acid citric acid --> pH 3.6 > pH 3.6 –– encourages yeastencourages yeast
YeastsYeastsYeastsYeasts
Sucrose glucose fructose to ethanol andSucrose glucose fructose to ethanol and Sucrose, glucose, fructose to ethanol and Sucrose, glucose, fructose to ethanol and COCO22
PectinolyticPectinolytic enzymesenzymes break down pectinbreak down pectin PectinolyticPectinolytic enzymes enzymes –– break down pectin break down pectin ““sweatingssweatings””M t b li it i idM t b li it i id H iH i Metabolize citric acid Metabolize citric acid –– pH risespH rises
Produce acetic, oxalic, phosphoric, Produce acetic, oxalic, phosphoric, succinicsuccinic, , malicmalic acids acids –– buffers pHbuffers pH
Lactic acid bacteriaLactic acid bacteriaLactic acid bacteriaLactic acid bacteria
Glucose to lactic acidGlucose to lactic acid Glucose to lactic acid Glucose to lactic acid (or ethanol, acetic acid, glycerol, (or ethanol, acetic acid, glycerol, mannitolmannitol))
Produce citric acid then consume itProduce citric acid then consume it
Aeration and temperature increaseAeration and temperature increase Aeration and temperature increaseAeration and temperature increase
Acetic acid bacteriaAcetic acid bacteriaAcetic acid bacteriaAcetic acid bacteria
Decrease ethanol and lactic acidDecrease ethanol and lactic acid Decrease ethanol and lactic acidDecrease ethanol and lactic acid Oxidize ethanol to acetic acid to carbon Oxidize ethanol to acetic acid to carbon
dioxide and waterdioxide and waterdioxide and waterdioxide and water Sugars to acetic acidSugars to acetic acid Increase in acetic acid Increase in acetic acid –– kills seedskills seeds Hydrolyze proteinsHydrolyze proteinsy y py y p Temperature rises to 122 FTemperature rises to 122 F
Assorted spore forming bacteria, Assorted spore forming bacteria, illillespesp BacillusBacillus
pH 5 0pH 5 0 pH 5.0pH 5.0
M ld f iM ld f i ff flff fl Mold, fungi Mold, fungi –– off flavorsoff flavors
Enzymes in beansEnzymes in beansEnzymes in beansEnzymes in beans
Polyphenoloxidase: oxidizes bitterPolyphenoloxidase: oxidizes bitter Polyphenoloxidase: oxidizes bitter Polyphenoloxidase: oxidizes bitter polyphenolspolyphenols
Two proteases: asparticTwo proteases: aspartic endopeptidaseendopeptidase Two proteases: aspartic Two proteases: aspartic endopeptidaseendopeptidaseand serine and serine carboxycarboxy--((exoexo)peptidase on )peptidase on vicilinvicilin (7S)(7S) class globulin storage proteinsclass globulin storage proteinsvicilinvicilin (7S)(7S)--class globulin storage proteinsclass globulin storage proteins
Roasting these peptides with reducing Roasting these peptides with reducing d h l td h l tsugars produces chocolate aromasugars produces chocolate aroma
No aroma yetNo aroma yet
DryingDryingDryingDrying
Stop fermentationStop fermentation Stop fermentationStop fermentation
Off flOff fl Off flavors: Off flavors: Smoke, from wood firesSmoke, from wood fires Hammy, from short chain Hammy, from short chain
fatty acids by bacilli and fatty acids by bacilli and y yy yfungifungi
RoastingRoastingRoastingRoasting
NoNo cystinecystine nornor cysteinecysteine is present andis present and No No cystinecystine nor nor cysteinecysteine is present, and is present, and methioninemethionine at low concentrationat low concentration
MaillardMaillard reaction, reaction, especiallyespecially StreckerStreckerespecially especially StreckerStreckerdegradationdegradation
Reducing sugars are theReducing sugars are the Reducing sugars are the Reducing sugars are the limiting factorlimiting factor
Simplified Simplified MaillardMaillard reaction (reaction (pyrazinespyrazines and and ld h dld h d ))aldehydesaldehydes))
Aldose Sugar + Amino compoundAldose Sugar + Amino compound
N-substituted glycosylamine + H2O
High T
I
Amadori rearrangment product (ARP)1-amino-1-deoxy-2-ketose
pH＞7 pH＞7 pH≤7
Reductones Fission products (acetol, diacetyl, pyruvaldehyde, etc)
Schiff base of hydroxymethyfurfural (HMF) or
furfural
Dehydroreductones+ amino S k d d i
- amino compound
+ H2O+ amino
II
Aldimines
HMF or furfuralAldehydes
+ amino compound
+ amino compound
Strecker degradation compound+ amino compound
III
(pyrazines, pyradines, pyrroles)
Alkali conditions favor the formation of alkylpyrazines and Strecker aldehydes
Volatiles present:Volatiles present:Volatiles present:Volatiles present:
PyrazinesPyrazines –– roasted notesroasted notes PyrazinesPyrazines roasted notesroasted notes AldehydesAldehydes
Al h lAl h l AlcoholsAlcohols EstersEsters
-- flowery, greenflowery, green
TetramethylpyrazineTetramethylpyrazineTetramethylpyrazineTetramethylpyrazine
90% of pyrazines in chocolate90% of pyrazines in chocolate 90% of pyrazines in chocolate90% of pyrazines in chocolate Nutty, grassy, pungent, persistent Nutty, grassy, pungent, persistent
chocolate notechocolate notechocolate notechocolate note MaillardMaillard reactionreaction
Tetramethylpyrazine formationTetramethylpyrazine formationTetramethylpyrazine formationTetramethylpyrazine formation
7
8
170 C160 C
5
6
(mg/
kg) 150 C
140 C130 C120 C
4
5
ylpy
razi
ne
2
3
Tetr
amet
hy
Adapted fromAdapted from0
1
Adapted from Adapted from RamliRamli et al. 2006et al. 2006
20 30 40 50Roasting Time, min
The “Dutch process” involves The “Dutch process” involves ki th b i lk liki th b i lk lisoaking the beans in alkali, soaking the beans in alkali,
making the chocolate (choosemaking the chocolate (choosemaking the chocolate (choose making the chocolate (choose all that apply):all that apply):
) T t) T t a) Taste soura) Taste sour b) Taste less bitterb) Taste less bitter c) Have a fuller, rounder flavorc) Have a fuller, rounder flavor d) Dissolve in waterd) Dissolve in water d) Dissolve in waterd) Dissolve in water e) Turn browne) Turn brown
The “Dutch process” involves The “Dutch process” involves ki th b i lk liki th b i lk lisoaking the beans in alkali, soaking the beans in alkali,
making the chocolate (choosemaking the chocolate (choosemaking the chocolate (choose making the chocolate (choose all that apply):all that apply):
) T t) T t a) Taste soura) Taste sour b) Taste less bitterb) Taste less bitter c) Have a fuller, rounder flavorc) Have a fuller, rounder flavor d) Dissolve in waterd) Dissolve in water d) Dissolve in waterd) Dissolve in water e) Turn browne) Turn brown
AlkalinizationAlkalinizationAlkalinizationAlkalinization
Make cocoa powder (hot chocolate)Make cocoa powder (hot chocolate) Make cocoa powder (hot chocolate)Make cocoa powder (hot chocolate)
Water solubleWater soluble Water solubleWater soluble DarkerDarker Changes flavorChanges flavor Changes flavorChanges flavor
pH 5 pH 5 ------------------------ pH 8pH 8
Effect of Effect of alkalinizationalkalinization on on pyrazinespyrazines
120000 Di th l i
100000
PB
)
Dimethyl pyrazines
Trimethyl pyrazine
Tetramethyl pyrazine
60000
80000
trat
ion
(P
2,3-diethyl 5-methyl pyrazine
20000
40000
Con
cen
t
0
5.2 5.7 6.2 6.7 7.2 7.7
pH
Little effect on aroma:Little effect on aroma:Little effect on aroma:Little effect on aroma:
Winnow (remove shells)Winnow (remove shells) Winnow (remove shells)Winnow (remove shells) Grind to liquorGrind to liquor
The three most common The three most common ingredients, by weight, mixed to ingredients, by weight, mixed to
make dark chocolate are:make dark chocolate are:make dark chocolate are:make dark chocolate are: a) Caffeinea) Caffeine e) Salte) Salt)) b) Cocoa liquorb) Cocoa liquor c) Cocoa butterc) Cocoa butter
)) f) Sugarf) Sugar g) Vegetable oilg) Vegetable oil c) Cocoa butterc) Cocoa butter
d) Lecithind) Lecithin g) Vegetable oilg) Vegetable oil h) Vanillah) Vanilla
The three most common The three most common ingredients, by weight, mixed to ingredients, by weight, mixed to
make dark chocolate are:make dark chocolate are:make dark chocolate are:make dark chocolate are: a) Caffeinea) Caffeine e) Salte) Salt)) b) Cocoa liquorb) Cocoa liquor c) Cocoa butterc) Cocoa butter
)) f) Sugarf) Sugar g) Vegetable oilg) Vegetable oil c) Cocoa butterc) Cocoa butter
d) Lecithind) Lecithin g) Vegetable oilg) Vegetable oil h) Vanillah) Vanilla
Dark chocolate typically is about Dark chocolate typically is about ( f h l )( f h l )(one from each column):(one from each column):
a) ¼ sugara) ¼ sugar e) ¼ fate) ¼ fat a) ¼ sugara) ¼ sugar b) 1/3 sugarb) 1/3 sugar c) ½ sugarc) ½ sugar
e) ¼ fate) ¼ fat f) 1/3 fatf) 1/3 fat g) ½ fatg) ½ fat c) ½ sugarc) ½ sugar
d) ¾ sugard) ¾ sugar g) ½ fatg) ½ fat h) ¾ fath) ¾ fat
Dark chocolate typically is about Dark chocolate typically is about ( f h l )( f h l )(one from each column):(one from each column):
a) ¼ sugara) ¼ sugar e) ¼ fate) ¼ fat a) ¼ sugara) ¼ sugar b) 1/3 sugarb) 1/3 sugar c) ½ sugarc) ½ sugar
e) ¼ fate) ¼ fat f) 1/3 fatf) 1/3 fat g) ½ fatg) ½ fat c) ½ sugarc) ½ sugar
d) ¾ sugard) ¾ sugar g) ½ fatg) ½ fat h) ¾ fath) ¾ fat
Milk chocolate typically is about Milk chocolate typically is about ( f h l )( f h l )(one from each column):(one from each column):
a) ¼ sugara) ¼ sugar e) ¼ fate) ¼ fat a) ¼ sugara) ¼ sugar b) 1/3 sugarb) 1/3 sugar c) ½ sugarc) ½ sugar
e) ¼ fate) ¼ fat f) 1/3 fatf) 1/3 fat g) ½ fatg) ½ fat c) ½ sugarc) ½ sugar
d) ¾ sugard) ¾ sugar g) ½ fatg) ½ fat h) ¾ fath) ¾ fat
Milk chocolate typically is about Milk chocolate typically is about ( f h l )( f h l )(one from each column):(one from each column):
a) ¼ sugara) ¼ sugar e) ¼ fate) ¼ fat a) ¼ sugara) ¼ sugar b) 1/3 sugarb) 1/3 sugar c) ½ sugarc) ½ sugar
e) ¼ fate) ¼ fat f) 1/3 fatf) 1/3 fat g) ½ fatg) ½ fat c) ½ sugarc) ½ sugar
d) ¾ sugard) ¾ sugar g) ½ fatg) ½ fat h) ¾ fath) ¾ fat
Addition of ingredientsAddition of ingredientsAddition of ingredientsAddition of ingredients
VanillaVanilla –– vanillinvanillin Vanilla Vanilla vanillinvanillin SugarSugar Cocoa butterCocoa butter Cocoa butterCocoa butter LecithinLecithin MilkMilk > caramel milky “sour”> caramel milky “sour” Milk Milk --> caramel, milky, sour> caramel, milky, sour
Dark Chocolate vs. Milk Chocolate Dark Chocolate vs. Milk Chocolate Ald h dAld h dAldehydesAldehydes
40% cocoa mass, 10% cocoa butter, sugar & milk variedS i t i d l til
1600)
Dark
Milk
Sugar increases, protein decreases volatiles
600
800
1000
1200
1400
ntr
atio
n (
ppb)
0
200
400
600
Con
cen
ConchingConchingConchingConching
24 hours of mixing24 hours of mixing 24 hours of mixing24 hours of mixing Lose ½ to ¾ of all Lose ½ to ¾ of all
volatilesvolatilesvolatilesvolatiles–– MethanolMethanol–– Acetic acidAcetic acid
Noticeable change in Noticeable change in odorodor–– No preferenceNo preference
Changes duringChanges during conchingconchingChanges during Changes during conchingconching160000 methanol
120000
140000
acetic acid
3-methylbutanal
hexane
2-methylbutanal
2 3 b di
80000
100000
(ppb
)
2,3-butanedione
ethyl acetate
acetaldehyde
isobutanoic acid
l
20000
40000
60000
conc
nonanal
benzaldehyde
furfuryl pyrrole
{SB}2-methylpropanal
acetone
0
20000
0 5 10 15 20 25 30 35 40 45 50
Time (hour)
acetone
tetradecane
methional
benzyl alcohol
2 nonanone2-nonanone
Old chocolate will develop white Old chocolate will develop white bl d bbl d bspots, or bloom, caused by:spots, or bloom, caused by:
a) Drying outa) Drying out a) Drying outa) Drying out b) Fadingb) Fading
) F t) F t t lli it lli i c) Fat c) Fat recrystallizingrecrystallizing d) Mold growthd) Mold growth
Old chocolate will develop white Old chocolate will develop white bl d bbl d bspots, or bloom, caused by:spots, or bloom, caused by:
a) Drying outa) Drying out a) Drying outa) Drying out b) Fadingb) Fading
) F t) F t t lli it lli i c) Fat c) Fat recrystallizingrecrystallizing d) Mold growthd) Mold growth
TemperingTemperingTemperingTempering
TextureTexture TextureTexture–– Heat, cool, heat, coolHeat, cool, heat, cool
ConclusionConclusionConclusionConclusion
Variety of treeVariety of tree (Winnowing)(Winnowing) Variety of treeVariety of tree Growing locationGrowing location FermentationFermentation
(Winnowing)(Winnowing) (Grinding)(Grinding) Additional ingredientsAdditional ingredients FermentationFermentation
DryingDrying RoastingRoasting
Additional ingredientsAdditional ingredients ConchingConching (Tempering)(Tempering) RoastingRoasting
AlkalinizationAlkalinization (opt)(opt) (Tempering)(Tempering)
Chocolate is considered an Chocolate is considered an h d bh d baphrodisiac because:aphrodisiac because:
a) Montezuma II was known for the sizea) Montezuma II was known for the size a) Montezuma II was known for the size a) Montezuma II was known for the size of his haremof his harem
b) Casanova ate large amounts ofb) Casanova ate large amounts of b) Casanova ate large amounts of b) Casanova ate large amounts of chocolatechocolate) Th Bi h f Chi M i f b d) Th Bi h f Chi M i f b d c) The Bishop of Chiapas, Mexico forbade c) The Bishop of Chiapas, Mexico forbade
the drinking of chocolatethe drinking of chocolate d) Serotonin and d) Serotonin and phenylethylaminephenylethylamine in in
chocolate produce a feeling like falling in chocolate produce a feeling like falling in lovelove
Thank youThank youAny questions?Any questions?
