rohitrajwani: Basics of Chocolate
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    • Showing posts with label Basics of Chocolate. Show all posts
    Showing posts with label Basics of Chocolate. Show all posts

    Tuesday, 16 April 2019

    Kinds of Chocolates

    17:42 2
    Kinds of Chocolates

    Have you really tried them ?


    Kinds of chocolate and their composition..

     Dark Chocolate
    Cocoa mass, Cocoa butter, sugar, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 50% of cocoa solids. If it is less it is wrong and too sweet. Cocoa content vary between 35 - 99%.

    Milk Chocolate
    Cocoa mass, Cocoa butter, Sugar, Milk, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 30% cocoa solids, usually between 14 -25% milk solids. Cocoa 18 - 55 %.

    White chocolate
    Cocoa butter, sugar, milk, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 25% cocoa solids, 25% milk solids. Cocoa solids 18 -30%.
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    Chocolate Making Process

    17:15 0
    Chocolate Making Process

    Chocolate Making Process

    Everyone loves chocolates. don't you?
    Have you ever thought how the chocolate is made?
    I'll be sharing the process of making chocolate right from the basics in this post..


    Cocoa

    Cocoa is the dried and fully fermented fatty seed of the cacao tree, from which chocolate is made. Cocoa beans come from Amazon and Orinoco rainforest  tree Theobroma cacao ( name was given by swedish botanist Carl von Linné ). This tree needs shade so usually grows under rainforest trees near rivers. About 3 or 4 thousand years ago cocoa tree was cultivated and spread out to central America. The tree grows up to 15 m height ( if cultivated only about 8 m to easier harvesting ).  Theobroma cacao can live up to 100 years. Cacao leaves are bright green, about 15 cm long and 8 cm wide. Stable temperature between 21 °C to 32°C is needed and a lot of rain during year. Cocoa tree grows worldwide in tropical forest within 20´ latitude of the equator.  Most important producers of cocoa are: Brazil, Dominican Republic, Ecuador, Colombia, Cameroon, Cote D´Ivoire, Ghana, Nigeria, Indonesia and Malaysia

    Cocoa pods

     Flowers and pods grow exactly from the stem called Chupon or from main branches. A cacao pod has a rough leathery rind about 3 cm thick and is filled with sweet, mucilaginous pulp called ‘baba de cacao’ in South America, enclosing 30-40 large almond like seeds (cocoa beans) that are fairly soft & pinkish or purplish in color. Seeds are 2 - 4 cm long and 1 - 2 cm wide. Main fruit seasons are in May and in October/November and in this time the crop is usually harvested. Each tree produces annually about 0,5 -2,5 kg of seed kernels. There are three main varieties of cacao: Forastero, Criollo & Trinitario. Forastero comprises 95%  of the world production of cacao & is most widely used while Criollo is the best quality of cocoa beans product & is considered a delicacy.
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