Laboratorio de tecnología de productos agroindustriales ii

PRACTICE N°09

INTRODUCTION

Chocolate is a solid or semi-solid food that is produced by a process of grinding cocoa fruits after
they have been roasted. While the beans are ground, a liquid is extracted which is the elemental
ingredient of all chocolate products.

Chocolate is composed of cocoa butter, carbohydrates, proteins and a small proportion of vitamins
and minerals. The brown color is the result of the natural pigment in the cocoa beans, while the
aroma is the result of the oils found in the cocoa beans.

The formulas for producing a variety of chocolate products depend primarily on the formula used, the
procedures for mixing the beans, and the methods of how the other ingredients are processed.

During the 20th century, the United States and Western Europe have been the largest consumers
and producers of chocolate worldwide. The main resource, however, is developed in tropical areas,
such as Central America, Brazil, Venezuela, Western India, Haiti and Jamaica. Despite the growth in
production of these beans, these countries do not consume large quantities of chocolate due to the
lack of an appropriate refrigeration system.

Although chocolate is not an essential food in life, it is consumed by people around the world in their
daily lives. Furthermore, as living standards continue to rise, so does the demand for chocolate.
Therefore, investing in a chocolate production plant could provide a good return.

The origins of this delightful and, for many, addictive sensual substance called chocolate, go back to
the prehistory of the so-called New World, in the Olmec and Mayan civilizations.
Most dictionaries define chocolate as “a paste made of ground cocoa, sweetened and scented with
cinnamon or vanilla,” although the one prepared by the Olmecs, Mayans and Toltecs was different
from the one we know today, which they prepared by boiling the grains in water. of ground cocoa,
which they mixed with corn flour and various spices and even spicy ones.

Chocolate and cocoa derivatives are highly nutritious foods of natural origin, whose health benefits
are sometimes little known by the consumer.

II.OBJECTIVES

 Evaluate behavior in chocolate processing

 Evaluate the sensory characteristics of the pasta obtained
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III.BIBLIOGRAPHICAL REVIEW

COCOA ( Theobroma Cacao )

Cacao trees grow in equatorial regions. Originally there are two types: Forastero and Criollo. The
third type called Trinitarian is a cross between both. Most chocolates are made with Forastero.
The trees mature after 5 years and have two harvests per year. The pods grow directly on the trunk
of the tree and mature to a yellow color. The pods contain grains and a mucilaginous part.

Cacao is the name given to the raw material from which chocolate and other derivatives are made
such as cocoa soluble, cocoa creams, chocolates, bars, dragees, etc.
Chocolate and cocoa derivatives are highly nutritious foods of natural origin, whose health benefits
are sometimes little known by the consumer.
Currently, numerous scientific studies have demonstrated the virtues of chocolate and cocoa derivatives.

CHOCOLATE

Chocolate is a food made from the seeds of the cocoa tree. From these seeds a product with a bitter
taste is obtained, with a high amount of lipids that can be separated to form cocoa butter. Chocolate
is obtained from a mixture of cocoa powder (defatted or not), sugar and cocoa butter. In addition to
these essential ingredients, it may contain other important ingredients such as milk and possible food
additives that control flavor and texture, such as vanilla or soy lectin. Other varieties of chocolate are
obtained by adding nuts and puffed rice. Among the main additives that can be used in the
production of chocolate we distinguish:

 Acidity regulators, which reduce or increase it: calcium carbonate, carbonate

 potassium, citric acid.
 Emulsifiers or fat fractionators: lecithin, sorbitan monosterate.
 Stabilizers: carrageenan, carob bean gum, cellulose...
 Flavorings: vanilla
 Thickeners: corn flour, wheat flour, carob flour, rice...
 Antiglutinants: talc, calcium silicate…
 Sweeteners: mannitol, sorbitol, saccharin, aspartate.

types of chocolate

The production of chocolate goes through its last phase with the careful mixing of the paste and
cocoa butter with sugar , refining the resulting composition by means of crushers-refiners that
produce a very thin paste. Next, the most important operation is carried out, conching (or conching ),
which will give the chocolate all its fineness and unctuousness.
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Conching is additional kneading in troughs that were originally shell -shaped. The dough is beaten
and stretched in the trough by rollers, with a slow back-and-forth movement, for a period of time and
at temperatures that vary depending on the product to be obtained (in any case, a few hours and,
often, several days ). All of these operations are carried out at a temperature higher than the melting
point of cocoa butter , which therefore remains liquid.

The last step is tempering , which consists of completely melting the chocolate at 50 °C so that the
crystalline structures of the cocoa butter are broken, cooling it to 30º to restore its structure, and,
finally, slightly increasing the temperature so that the crystals group again into small chains.

Normally, chocolate has vanilla (or some derivative such as vanillin ) added as a flavoring , and soy
lecithin as an emulsifier and stabilizer to improve the texture and maintain the qualities of the
chocolate; In total, both products do not exceed 1% of chocolate. The different types of chocolate are
made by modifying the proportions between their components and adding other products to the basic
composition of paste , butter and sugar . Its presentation can be in tablet or powder form:

Dark chocolate

Dark chocolate (also called fondant chocolate; bitter chocolate; bitter chocolate; amer chocolate; pure
chocolate): is the chocolate itself, as it is the result of mixing the paste and cocoa butter with sugar ,
without the addition of any another product (except for the flavoring and emulsifier mentioned above).
The proportions of the manofacture dependes on the manofacturer. However, it is understood that a
dark chocolate must have a proportion of cocoa paste greater than, approximately, 50% of the
product, since it is from this amount that the bitterness of the cocoa begins to be perceptible. In any
case, there are dark chocolate bars on the market with different proportions of cocoa, even reaching
up to 99%.

Covering chocolate

Covering chocolate is the chocolate that chocolatiers and pastry chefs use as raw material. It can be
dark or milky , but in any case it is a chocolate with a proportion of cocoa butter of around 30%, which
is double that of other types of chocolate. The coating is used to achieve a high shine when
tempering the chocolate and because it melts easily and is very moldable.

Hot chocolate

Hot chocolate is dark chocolate (normally, with a proportion of cocoa less than 50%), to which a small
amount of starch (usually corn flour ) has been added so that when it is cooked it increases its
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thickness. It usually dissolves in milk . Nowadays, it is also possible to find this chocolate in stores in
liquid form.

Milk chocolate

Milk chocolate is the most popular cocoa derivative. It is basically a sweet , so the proportion of
cocoa paste is usually below 40%. However, many of the most important chocolate brands produce
milk chocolate bars with unusual proportions of cocoa , even above 50%, aimed at both the gourmet
market and the pastry business. Milk chocolate, as its name suggests, has added milk , powdered or
condensed.

White chocolate

In the case of white chocolate, strictly speaking, it is not chocolate as such, since its composition
lacks cocoa paste , which is the material that provides the properties of cocoa . It is made with cocoa
butter (at least 20%), milk (powdered or condensed) and sugar . It is an extremely energetic and
sweet product (it does not have a bitter aftertaste). Visually very attractive, it is a decorative element
widely used in baking .

filled chocolate

Filled chocolate, as its name indicates, is a chocolate coating (in any of its variants and with a weight
greater than 25% of the total) that covers nuts ( hazelnuts , almonds ...), liqueurs , fruits , etc. , as
well as waffer cookies.

powdered chocolate

Chocolate powder is intended to be dissolved in milk . It is made with a proportion of cocoa that
ranges between 25 and 32%, and is presented more or less defatted . [4]

IV.MATERIALS AND METHODS

4.1 materials

 Raw material and ingredients: cocoa, sugar

 Grinder
 Kitchen
 Ladles
 Cooking pot
 Bowls
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 Table

4.2 methodology

The procedure followed to make chocolates is as follows:

 Reception.- the cocoa beans of the variety (forastero) are received, weighed on a top-loading
or digital scale.
 Selection / classification.- select the cocoa beans by size and state of conservation
 Roasting.- This process is carried out by stirring slowly in a metal pot at a high temperature
for approximately 27-28 minutes to be able to peel the hulls and obtain the organoleptic
qualities such as: aroma, smell and flavor.
 Grinding.- Grind and repeat the operation until the paste no longer has a sandy appearance,
simultaneously adding sugar (50%-70%).
 Conched. - It was mixed in a bain-marie over low heat, stirring constantly until a thin, moist
dough was obtained. Conching is additional kneading in troughs that were originally shell -
shaped. The dough is beaten and stretched in the trough.
 Molded.- finally leave the pasta in molds and let it cool

V.RESULTS

Table n°01 observations in the process

Characteristics Details
Flesh color Brown
Texture Hard
Smell Characteristic (cocoa)
Almond variety Stranger

Table n°02 sensory characteristics of toasted almonds

Characteristics Details
Almond pulp color Dark brown
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Smell Characteristic of chocolate

Almond texture hard sensitive

Table n°03 sensory characteristics of cold and molded pasta

Characteristics Details
Pasta texture Soft
Cracks Bit
Color Dark brown
Smell Characteristic of chocolate and peanuts

VI.DISCUSSIONS

 According to Beckett (2002).- indicates that the grinding process of the cocoa bean is more
important for obtaining chocolate. In this way, it also says that good quality chocolate is one
that presents fluidity when in contact with the palate.

 According to DESROSIER .N (1992).- states that grinding is traditionally carried out in stone
mills, where the grain is finely ground and due to the effect of friction it is heated up to 60°C,
the temperature at which the grain globules melt. fat, forming a pumpable paste called
“cocoa paste” better known as “cocoa liquor”

 According to Beckett st (2002).- mentions that roasting is the stage where the flavors and
aromas of the cocoa beans are developed, in addition to the change of the product. It also
mentions that chemical changes occur during the roasting operation because unroasted
beans usually have a very astringent and bitter flavor. The elevated temperatures and drying
that take place during roasting remove much of the volatile acids, especially the sour, the
less volatile acids remain basically unchanged during the process.

 According to desrosier. n (1992).- mentions that other reactions that occur in the roasting
process are the Maillard reaction. Well, this reaction, also called non-enzymatic browning, is
important for the quality of elements throughout the food industry and gives cocoa its color
and flavor. When roasted it is an extremely complicated reaction. He also mentions that color
is necessary for the reaction to take place at an important speed, its products can be seen or
tasted when a food is burned.
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 According to Beckett st (2002).- For the processing of cocoa, the fermentation process is first
carried out, which consists of the breakdown of proteins into amino acids (valine and gliadin),
which helps the formation of aromas and flavors; proteins and peptides also react. with
polyphenols that help color the grain (dark brown)

VII.CONCLUSIONS

 In conclusion, it was possible to evaluate the behavior in chocolate processing as well as the
reactions that occurred in the roasting process, the Maillard reaction. Well, this reaction, also
called non-enzymatic browning, is important for the quality of the product obtained
throughout the food industry and gives cocoa its color and flavor.

 Also in this practice the analysis of the sensory characteristics of the paste obtained was
very important, mainly roasting is one of the most important stages where the flavors and
aromas of the cocoa beans are developed, it also changes the product. In practice, the
chocolate obtained has an intense flavor and aroma due to the variety used (forastero). It
also has a dense and soft fat since its quality is due to the fact that it was grown in a warm
valley and the cocoa produced in tropical valleys has a fine flavor and aroma that helps the
cocoa

 The chocolate obtained presents a slight fluidity upon contact with the palate, which indicates
that it is a medium quality chocolate. It presents lumpiness in the texture because the mill
used could not perform a good grinding because it was carried out on a laboratory scale.

VIII.BIBLIOGRAPHIES

 BECKETT JT (1996), manufacturing and industrial use of chocolate. Ed. Acribia- Zaragoza-
Spain
 Desrosier. (1992) Elements of food technology publishing. Cecsa- mexico
 Carmen .a. (1996) chemical and microbiological technological drinks editorial acribia-
zaragoza-españa.

IX. ANNEXES
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