Science of Chocolate

Question 1

main ingredients of chocolate?

Answer 1

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

Question 2

minor ingredients in chocolate?

Answer 2

sugar, emulsifiers, flavour

Question 3

why use cocoa butter?

Answer 3

unique melting profile–>melts sharply at mouth temp to give unique flavour release and sensation

Question 4

this type of fat is used in candy, not chocolate

Answer 4

vegetable fat

Question 5

why does cocoa butter melt sharply?

Answer 5

TAG composition–>mostly POS and the other TAG all have similar melting points, so it is a melting point and not a melting range

Question 6

process of cocoa bean–>chocolate

Answer 6

harvest from pods–>ferment and dry–>roast–>deshell–>grind cocoa nibs and melt into cocoa liquor–>hydraulic pressing into cocoa butter and cocoa cakes–>blend ingredients–>conching–>liquid chocolate–>molding–>tempering

Question 7

what is tempering?

Answer 7

a series of time-temperature sequences to ensure the right crystal form

Question 8

chocolate properties to consider?

Answer 8

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

Question 9

what is chocolate bloom?

Answer 9

white “moldy” appearance, not a health hazard and doesn’t change taste

Question 10

how many different crystal forms are there for cocoa butter?

Answer 10

6 (5 is best form)

Question 11

how to determine crystal form of chocolate?

Answer 11

xray diffraction

Question 12

what is the tempering sequence?

Answer 12

1) melt 2) cool (no crystallization) 3) form mix of crystals 4) melt out unstable polymorphs and crystallize desirable polymorph

Question 13

diff types of chocolate?

Answer 13

unsweetened, semi-sweet, bittersweet, sweetened, milk chocolate, white chocolate (technically not chocolate)

Question 14

cocoa solids contain ___ that act as antioxidants and prevent cardio disease

Answer 14

flavonoids