[14] Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus's fourth mission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade. (A.D.) – Obtaining Cacao", "Chocolate: A Mesoamerican Luxury 250–900 C.E. The more expensive chocolate tends to be processed longer and thus has a smoother texture and mouthfeel, regardless of whether emulsifying agents are added. Chocolate is a preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, which may also be used as a flavoring ingredient in other foods. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties. Choose chocolate made from fair-trade and organic cacao beans whenever possible.. In general, molten chocolate coming in at 40–50 °C is cooled in heat exchangers to crystallization temperates of about 26–30 °C, passed through a tempering column consisting of spinning plates to induce shear, then warmed slightly to re-melt undesirable crystal formations. When the heat is removed, the cocoa butter crystals become rigid again and come closer together, allowing the chocolate to solidify. [34] Another proposed etymology derives it from the word chicolatl, meaning "beaten drink", which may derive from the word for the frothing stick, chicoli. [30][31], White chocolate was first introduced to the U.S. in 1946 by Frederick E. Hebert of Hebert Candies in Shrewsbury, Massachusetts, near Boston, after he had tasted "white coat" candies while traveling in Europe. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. With the depletion of Mesoamerican workers, largely to disease, cacao production was often the work of poor wage laborers and African slaves. The speed, temperature, and length of the conching process determines the final texture and flavor of the chocolate, as conching smooths the chocolate and mellows any remaining acidic tones. Chocolate may be a factor for heartburn in some people because one of its constituents, theobromine, may affect the esophageal sphincter muscle in a way that permits stomach acids to enter the esophagus. [1] The word "chocolate" entered the English language from Spanish in about 1600. Cocoa beans have a complex journey from jungle trees to foil-wrapped confections. [78], Chocolate is generally stored away from other foods, as it can absorb different aromas. Cocoa … This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. White chocolate undergoes a similar process, except it does not contain chocolate liquor or cocoa powder. Pair milk chocolate with a cup of your favorite hot or iced coffee or tea for a sweet afternoon break. open? Chocolate is a solid mixture. A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. The Spruce Eats uses cookies to provide you with a great user experience and for our, The 8 Best Chocolates for Valentine’s Day. Chocolate is a confection made from cacao beans, the seeds of the cacao plant. [58], The dried beans are then transported to a chocolate manufacturing facility. Chocolate is the product of a long, complicated refining process that begins with the bean pods of the Theobroma cacao tree. To make chocolate, cocoa farmers crack open the pods, scoop out the seeds, ferment them and dry them. Unsweetened chocolate. [20], Known as "Dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in 1847, English chocolatier Joseph Fry discovered a way to make chocolate moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter. Theobroma cacao means “food of the Gods,” and this name reflects both the heavenly taste of chocolate and the reverence Mayan and Aztec cultures had for this divine food. [75][76][77] Bloom can be reversed by retempering the chocolate or using it for any use that requires melting the chocolate. [127], In the 2000s, some chocolate producers began to engage in fair trade initiatives, to address concerns about the marginalization of cocoa laborers in developing countries. Semisweet chocolate is dark chocolate with low sugar content. Cacao trees are small, understory trees that need rich, well-drained soils. The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days. In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. The FDA only requires that 20% of white chocolate contains cocoa fat, aka cocoa butter. In fact, it’s a fascinating but labor-intensive process that will make you appreciate every sweet bite. Nestlé acquired Rowntree's in 1988 and now markets chocolates under their brand, including Smarties (a chocolate candy) and Kit Kat (a chocolate bar); Kraft Foods through its 1990 acquisition of Jacobs Suchard, now owns Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury;[115] Fry's, Trebor Basset and the fair trade brand Green & Black's also belongs to the group. I show the cacao tree, cacao pods, fermented beans, nibs and the final process in making chocolate. Without fermentation, the beans would be too astringent and bitter to enjoy. White chocolate doesn't qualify as genuine chocolate because it doesn't contain chocolate solids (a.k.a. [25] By 1662, Pope Alexander VII had declared that religious fasts were not broken by consuming chocolate drinks. If a chocolate melts in your mouth, it's real chocolate. [74], Chocolate bloom is caused by storage temperature fluctuating or exceeding 24 °C (75 °F), while sugar bloom is caused by temperature below 15 °C (59 °F) or excess humidity. The treated press cake is then … Milk chocolate is sweet chocolate that also contains milk powder or condensed milk. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. [5], Chocolate has been prepared as a drink for nearly all of its history. [89] Research has also shown that consuming dark chocolate does not substantially affect blood pressure. Question: So, it's that simple? After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing.[66]. Brunberg in Porvoo, Finland is one of the most famous manufacturers of chocolate confectionery.[112][113]. Chocolate liqueur is a beverage made from a base liquor like whiskey or vodka (containing alcohol) to which chocolate is added. Maximilian Stock Ltd. / Photolibrary / Getty Images. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. "[84], Chocolate and cocoa contain moderate to high amounts of oxalate,[86][87] which may increase the risk of kidney stones. [20] Spanish conquistador Hernán Cortés may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of Montezuma. White chocolate does not contain any cocoa solids and is made simply of cocoa butter, sugar, and milk. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. ... A quick video on making chocolate homemade from scratch. [6] According to Sona Ebai, the former secretary-general of the Alliance of Cocoa Producing Countries: "I think child labor cannot be just the responsibility of industry to solve. The Hershey Company, the largest chocolate manufacturer in North America, produces the Hershey Bar and Hershey's Kisses. Chocolate truffles when made in the classic way are dark or black in color, irregular shaped and look like they have been dug up just like the mushroom. Early forms of another genotype have also been found in what is now Venezuela. This page was last edited on 6 January 2021, at 17:34. But it’s a far cry to say that chocolate is made from bug legs. [88], A few studies have documented allergic reactions from chocolate in children. Many candies are filled with or coated with sweetened chocolate. The nice thing is the rougher and more homemade they look, the better. Yeasts produce ethanol, lactic acid bacteria produce lactic acid, and acetic acid bacteria produce acetic acid. It is also known to last for two years if stored properly. [40] Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain cardiovascular diseases[90] or cognitive abilities. [51] The fruit, called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe. The widespread use of children in cocoa production is controversial, not only for the concerns about child labor and exploitation, but also because up to 12,000 of the 200,000 children working in Côte d'Ivoire, the world's biggest producer of cocoa,[116] may be victims of trafficking or slavery. [121] SAID UK states that it is these child slaves who are likely to be working in "harsh and abusive"[122] conditions for the production of chocolate,[121] and an increasing number of health-food[123] and anti-slavery[124] organisations are highlighting and campaigning against the use of trafficking in the chocolate industry. A "cocoa product" is defined as a food product that is sourced from cocoa beans and contains "cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder". The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin-containing material can begin. [48], Production costs can be decreased by reducing cocoa solids content or by substituting cocoa butter with another fat. "[106], Chocolate, prevalent throughout the world, is a steadily growing, US$50 billion-a-year worldwide business. [41], Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Côte d'Ivoire,[42] where, as of 2007[update], child labor is a common practice to obtain the product. Cocoa and chocolate in human health and disease. Check us out on Facebook! [10][21] José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards: Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to taste. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. Chocolate is used as an ingredient in a huge variety of bars, which typically contain various confectionary ingredients (e.g., nougat, wafers, caramel, nuts, etc.) [125] The International Cocoa Initiative involving major cocoa manufacturers established the Child Labor Monitoring and Remediation System intended to monitor thousands of farms in Ghana and Côte d'Ivoire for child labor conditions,[5][6] but the program reached less than 20% of the child laborers. Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. [45] As of 2007[update] in the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design. Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couverture. The newly mixed chocolate travels through a series of rollers to smooth out the texture before traveling to the conching machine. [67][68] The uniform sheen and crisp bite of properly processed chocolate are the results of consistently small cocoa butter crystals produced by the tempering process. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate (covering). Milk chocolate’s subtly sweet taste makes it the perfect partner to your favorite treats. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. If the chocolate is going to be higher quality, cocoa butter will be re-added to the chocolate liquor, along with other ingredients like sugar, vanilla, and milk. [61] Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. [70], The temperature in which the crystals obtain enough energy to break apart from their rigid conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules, as well as the form of the cocoa butterfat. Bittersweet, semisweet, or dark chocolate. [111], Chocolate manufacturers produce a range of products from chocolate bars to fudge. [14] A few years thereafter, in 1828, he created a press to remove about half the natural fat (cocoa butter or cacao butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted cacao into their culture. [5][127], In April 2018, the Cocoa Barometer report stated: "Not a single company or government is anywhere near reaching the sector-wide objective of the elimination of child labor, and not even near their commitments of a 70% reduction of child labor by 2020". [46] According to the WCF's 2012 report, the Ivory Coast is the largest producer of cocoa in the world. Dark chocolate can contain no milk powder and must have a minimum of 35% cocoa solids. In 2002, the US Food and Drug Administration established a standard for white chocolate as the "common or usual name of products made from cacao fat (i.e., cocoa butter), milk solids, nutritive carbohydrate sweeteners, and other safe and suitable ingredients, but containing no nonfat cacao solids". Hershey’s chocolate is made from cacao beans, milk, sugar, and cocoa butter, but the actual chocolate-making process begins long before that. [62][63], In the EU a product can be sold as chocolate if it contains up to 5% vegetable oil, and must be labeled as "family milk chocolate" rather than "milk chocolate" if it contains 20% milk.[64]. In a 2014 article, The Economist stated that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system.[130]. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. Chocolate does continue to be made from unfermented beans in parts of Mexico and Central America for use in traditional dishes. Chocolate made from unfermented cocoa beans does not have the body and richness as chocolate made from fermented cocoa beans. [119] Major chocolate producers, such as Nestlé, buy cocoa at commodities exchanges where Ivorian cocoa is mixed with other cocoa.[120]. White chocolate is typically made from a blend of cocoa butter, milk solids, sugar, milk fat and lecithin-- a fatty emulsifier that holds it all together. Lindt is known for its truffle balls and gold foil-wrapped Easter bunnies. [18][19] [14] Cacao plantations spread, as the English, Dutch, and French colonized and planted. In 1765 Dr. James Baker and John Hannon founded the company in Boston. serving of coffee may contain 80–175 mg,[94] studies have shown psychoactive effects in caffeine doses as low as 9 mg,[95] and a dose as low as 12.5 mg was shown to have effects on cognitive performance. Chocolate is a preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, which may also be used as a flavoring ingredient in other foods. Manufacturers may add other fats, sugars, and milk, all of which increase the caloric content of chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. Barry Callebaut, creators of the coveted “ruby chocolate,” says they’re finally bringing the pink-hued sweet stateside. The terms drinking chocolate and hot chocolate are often used interchangeably, but the reality is the two drinks are quite different. What is white chocolate exactly? In the UK and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%. The glossy shine, snap, aroma, texture, and taste of the chocolate can show the quality and if it was stored well.[79]. According to Canadian Food and Drug Regulations,[65] a "chocolate product" is a food product that is sourced from at least one "cocoa product" and contains at least one of the following: "chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate, or white chocolate". [96], Excessive consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity to expend the associated calories, can cause weight gain and possibly lead to obesity. Some non-alcoholic beverages contain chocolate, such as chocolate milk, hot chocolate and chocolate milkshakes. [107] Europe accounts for 45% of the world's chocolate revenue,[108] and the US spent $20 billion in 2013. I think it's the proverbial all-hands-on-deck: government, civil society, the private sector. [14] Manufacturing their first Easter egg in 1875, Cadbury created the modern chocolate Easter egg after developing a pure cocoa butter that could easily be molded into smooth shapes. After conching, the chocolate is tempered in large machines that cool the chocolate to precise temperatures to produce shiny, smooth bars. Fun Fact: Chocolate wasn't always made with milk. Chocolate is the product of a long, complicated refining process that begins with the bean pods of the Theobroma cacao tree. After roasting, the beans are transferred to a winnower that removes the shells of the beans and leaves the “nibs”—the essence of the cocoa bean that’s full of cocoa solids and cocoa butter. The finest, plain dark chocolate couverture contains at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that 'chili'; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh. [109] Big Chocolate is the grouping of major international chocolate companies in Europe and the U.S. U.S. companies Mars and Hershey's alone generated $13 billion a year in chocolate sales and account for two-thirds of U.S. production in 2004. They naturally grow within 20° of either side of the equator because they need about 2000 mm of rainfall a year, and temperatures in the range of 21 to 32 °C (70 to 90 °F). Various methods and apparatuses for continuous flow tempering have been described by Aasted, Sollich and Buhler, three manufacturers of commercial chocolate equipment, with a focus now on energy efficiency. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. Approximately 65% of the fat in milk chocolate is saturated, mainly palmitic acid and stearic acid, while the predominant unsaturated fat is oleic acid (table). "[117] Reported in 2018, a 3-year pilot program – conducted by Nestlé with 26,000 farmers mostly located in Côte d'Ivoire – observed a 51% decrease in the number of children doing hazardous jobs in cocoa farming. [9], An early Classic-period (460–480 AD) Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cacao on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD. [14][20] In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine.[28]. [22], While Columbus had taken cacao beans with him back to Spain,[20] chocolate made no impact until Spanish friars introduced it to the Spanish court. [10] Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. [35] The term "chocolatier", for a chocolate confection maker, is attested from 1888.[36]. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. The ingredients used are dependent on the type of chocolate being made. This refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids. This step is crucial, as the fermentation process mellows the flavor of the beans and imparts the fruity undertones of the pulp. Until the 16th century, no European had ever heard of the popular drink from the Central American peoples. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. It is only after the beans are fully fermented and dried that they are packaged and shipped to chocolate manufacturers around the world. (A.D.) – Using Chocolate", "Chocolate: A Mesoamerican Luxury 250–900 C.E. Make the Most of Milk Chocolate. The time and temperature of the roasting depends on the type of beans and their relative moisture levels. They are significantly hardier and of higher yield than criollo. If the chocolate is low quality, the pulverized presscake will be mixed with vegetable fats, sugar, and flavorings to become substandard chocolate. Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar or fat has separated due to poor storage. The final process is called tempering. Gayle: Yes! The process of creating chocolate is complex. Amano Artisan Chocolate Makers, who also asked what is white chocolate, believe it came from someone who wanted to make use of excess cocoa butter. Chocolate with a higher fat content will melt at a lower temperature.[71]. The earliest signs of use are associated with Olmec sites (within what would become Mexico’s post-colonial territory) suggesting consumption of chocolate beverages, dating from the 19th century BC. [72][73], Chocolate is very sensitive to temperature and humidity. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are: Usually, an emulsifying agent, such as soy lecithin, is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free, sometimes at the cost of a perfectly smooth texture. Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao. Chocolate is a popular flavour of ice cream and pudding, and chocolate sauce is a commonly added as a topping on ice cream sundaes. In the United States, some large chocolate manufacturers lobbied the federal government to permit confections containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". Chocolate is sold in chocolate bars, which come in dark chocolate, milk chocolate and white chocolate varieties. The beans are shipped to factories all over the world, where manufacturers inspect and clean them, then roast and grind them into a dense liquid called chocolate liquor. Yet it is a drink very much esteemed among the Indians, wherewith they feast noble men who pass through their country. Sign up for our newsletter and get our cookbook. Numerous types of candy and snacks contain chocolate, either as a filling (e.g., M&M's) or as a coating (e.g., chocolate-coated raisins or chocolate-coated peanuts). The chocolate maker then grinds the cocoa nibs, the inside of the beans, which yields chocolate liquor. The original bitter chocolate drink favored by Mayans and Aztecs is very different from our smooth, sweet chocolate bars today, yet the source of both remains the same: the humble cacao bean. Chocolate is made from the seeds of a fruit called cacao. It's hard to trace where white chocolate comes from, or who decided it should be called chocolate anyway. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. [80] Other research has shown that dark chocolate can aggravate acne in men who are prone to it. [23] Subsequently, his chocolate factory, Fry's of Bristol, England, began mass-producing chocolate bars, Fry's Chocolate Cream, launched in 1866, and they became very popular. Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. Chocolate is a good source (10–19% DV) of calcium, magnesium and iron. Representing only 5% of all cocoa beans grown as of 2008[update],[53] criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and the northern tier of South American states. Cadbury was manufacturing boxed chocolates in England by 1868. With these raw materials we can make all of the different types of chocolate. [17], The Maya and Aztecs associated cacao with human sacrifice, and chocolate drinks specifically with sacrificial human blood. The texture is also heavily influenced by processing, specifically conching (see below). This liquor is the foundation for all chocolate products, and at last, begins to resemble and smell like conventional chocolate. To accomplish this, the temperature is carefully manipulated during the crystallization. A conche is a container filled with metal beads, which act as grinders. [53], Trinitario is a natural hybrid of criollo and forastero. Next, the shell of each bean is removed to extract the nib. [80], In comparison to most foods, cocoa contains more phenolic antioxidants. [27] Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Swiss chocolatier Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor. Unfortunately, these spices tended to unsettle the European constitution; the Encyclopédie states, "The pleasant scent and sublime taste it imparts to chocolate have made it highly recommended; but a long experience having shown that it could potentially upset one's stomach", which is why chocolate without vanilla was sometimes referred to as "healthy chocolate". The Central American peoples seeds called cocoa beans were often used in large volume applications unaffected... 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