Unit 3 Topic 8 Lesson 1 Chocolate Flashcards
Aztec name for chocolate
Xocoatl
cocoa fat melting point
36 degrees C
cocoa tree
theobroma cacao (food of the gods)
how cocoa grows
on trees, blossoms from flower into pods and no season aka year-round
Names for cocoa
Forastero, Criollo (best), Trinitero
how processed
pod split open, white substance surrounding seads, left and seeds ferment sugar -> alcohol -> acetic acid -> esters, seeds left to dry in sun then roasted, shelled
top cocoa producers
ivory coast 1.51 mill tons, ghana, Indonesia
issue with cocoa production
child labor esp in ivory coast
fair trade cocoa
to make sure no unethical practices in production
Maillard reaction
during roasting - gives taste, involves combination btw amino acids and proteins and sugars
cocoa nibs
crushed cocoa beans
chocolate liquor
no alcohol, results of crushing nibs
chocolate with no change
high in fat and very bitter
van Houton
chocolate liquor in compressor - get cocoa butter and cocoa cake seperated
cocoa butter uses
low melting point - cosmetics and medicinal purposes
cocoa cakes
very bitter, does not dissolve well
Dutch process
treat natural ccooa with alkali -> powder (natural cocoa is lighter than dutch cocoa)
- solubility increased
- acidity cut down
JS Fry (english)
blend cocoa butter and powder under righ conditions to make edible chocolate
Switzerland milk chocolate
Daniel Peter (1876) - added milk to cut bitterness (with Nestle)
white chocolate
only cocoa butter, faint chocolate taste
conching
Lindt - chocolate developed for long period of time to make smoother
Toblerone
added nougat, shape inspired by matterhorn
Switzerland + belgium
larges consumption of chocolate on world
Hershey
lower price of chocolate by mechanizing production (in PA, Hersey city) invented kisses
chocolate & WWII
in ration - highly caloric, but would melt
melt in the mouth and not in the hand = tropical chocolate but not popular
Mars company
chocolate with sugar coating but air would expand and break coating.
Alfred Stern
found way to blend air into chocolate so coating didn’t break in heat
M&M
no red for 11 yrs b/c though red #2 was carcinogenic but they were using red #40 which is safe
Cherry blossom
no chocolate ingredient instead vegetable and palm oil. invertase - cherry packed into sugar in presence of enzyme ivernt sugar (glucose + fructose) more soluble so liquid oozes out
Chocolate myths
does not cause acne,
Chocolate truths
can cause heartburn for ppl with GERD, cause tooth decay (sugar), can cause migraines, useful o suppress cough (high in sugar and chemical theobromine), prevention of heart disease (has stearic acid fat), high in antioxidants/flavonols, increases nitric oxide which lowers blood pressure
Mars and chocolate health benefits
cocoavia health products, didn’t do very well
Chocolate and brain
improves blood flow -> better cognitive properties?
why is chocolate addictive?
based on anandamide compound, similar to effect of marijuana
chocolate and love
Associated with love, is it an aphrodisiac? casanova
- increases levels of nitric oxide
- has phenylethymine (PEA) - doesn’t work from chocolate
