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food origins and forms 1010 > Chocolate > Flashcards

Chocolate Flashcards

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Gourmet Food flashcards
1
Q

how many beans come in a pod?

A

30-50

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2
Q

what is the genus and species of a cocoa tree?

A

theobroma cocoa

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3
Q

where were cocoa beans first found?

A

the amazon basin

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4
Q

who produced the first solid chocolate bar?

A

fry and son in 1847

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5
Q

which country invented milk chocolate in the 19th century?

A

the swiss

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6
Q

where is the main producer of cocoa beans?

A

ivory coast

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7
Q

which is the finest variety of cocoa?

A

criollo (5-10% of cocoa produced)

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8
Q

where is criollo grown?

A

Central America and the Caribbean

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9
Q

what is the most bitter type of cocoa?

A

forastero (80% of coca produced)

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10
Q

where is forastero grown?

A

brazil and west africa

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11
Q

what is trinitario cocoa?

A

a cross between foratero and criollo

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12
Q

where did trinitario first originate?

A

Trinidad

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13
Q

what is the composition of cocoa?

A

36% moisture, 30% fat, and starch sugar and caffeine

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14
Q

how is bitterness reduced in milk chocolate?

A

milk proteins bind to phenolic compounds

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15
Q

what is milk chocolate in the UK made from?

A

chocolate crumb and cocoa butter

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16
Q

what is white bloom?

A

fat crystals

17
Q

what is white chocolate made of?

A

sugar, milk, and cocoa butter (no cocoa solids)

18
Q

what is the main saturated fat in chocolate?

A

stearic acid (cholesterol neutral)

19
Q

what is the color change of the pods when they are ripe?

A

green to yellow

20
Q

how many pods are harvested a year per tree?

A

20

21
Q

is harvesting done by hand or a machine?

A

hand

22
Q

what is the main reaction that takes place when the beans are fermented?

A

Maillard reaction (develops color and flavor)

23
Q

what is micronizing and winnowing?

A

heat the surface of the bean using Infrared radiation causes the shell to burst and break off leaving nib

24
Q

what happens during grinding?

A

nibs are ground between beaters and millstones to reduce particle size and produce cocoa liquor

25
Q

how is cocoa butter produced?

A

the liquor is passed through a hydraulic press that forces cocoa butter out and leaves cocoa cake that is ground into a powder

26
Q

what is a conche?

A

where cocoa butter is added to cocoa solids at 80C- mellow the flavor (lecithin may be added as an emulsifier)

27
Q

what is tempering?

A

crystals form as the chocolate is heated and cooled to specific temperatures

food origins and forms 1010 (5 decks)

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