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Chocolate!

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by

Melissa Kruse

on 2 December 2013

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Transcript of Chocolate!

HOW IS CHOCOLATE MADE?
+ Ritter sport chocolate!
About cocoa beans
- Cocoa beans are the main ingredient of Chocolate.
- Cocoa beans grow on cocoa trees in cocoa pods.
- A cocoa pod is about 15 to 25 cm long.
-One cocoa pod contains about 30-40 seeds.
-The Cocoa tree grows all year round in warm places like south America and Africa.

Step 1: Harvesting and Fermenting.
-The pods are harvested by hand and cut open with a machete. Then the white pulp is removed.
-After the beans are harvested they are put under banana leaves or stored in boxes away from light - they are fermented.
-Fermentation is a reaction between yeast and the sticky
pulp that is remaining around the beans. This reduces the
bitter taste, gives the brown color to the bean
and breaks down the remaining pulp.
Step two: Drying and Transport
-After the beans have been fermented they are left to dry outside by the sun.
-Drying can be done by the sun or by artificial techniques. -Sunlight drying, which is used for better beans, takes longer but produces better results.
-They are left to dry for 5-12 days, depending on the humidity
of the area.
-Once dry, the beans are hand-sorted, graded and packed into bags.
-These dry beans are called raw cocoa. They are now ready to be shipped all over the world to different chocolate manufacturers.


Step three: Cleaning and roasting
-At the factory the beans are sorted by
type and origin of bean, cleaned and any
foreign bodies are removed.
-Then the beans are roasted in huge ovens.
-The beans are roasted in wide ranges of time -
10 minutes-2 hours and 200° to 300°F.
-The time and temperature are based on the type of bean and the manufacturer.
Step four: Winnowing, and Grinding
-Next the beans are winnowed in a winnowing machine.
-The winnower is a machine which breaks the shells and
blows them away with air.
-The shells are thin and brittle so they are easy to break
and blow away.
-After winnowing the nibs are ground into a paste called chocolate liquor, also known as chocolate mass.
-The chocolate liquor looks and smells like chocolate, but it isn't finished yet!
Step five: Pressing Press Cake
-At this point the manufacturing process splits in two according to the final product.
- Some of the cocoa liquor is pressed
to press cake by machines with
extremely high pressure.
-Now you have cocoa powder - and
pure cocoa butter!

Step six: Blending and refining
-At this point, all the ingredients are mixed together.
-The ingredients are going to be different for different types of chocolate.
-Once the ingredients are mixed, the mixture is smoother then before but still gritty. It has to be refined.
-The chocolate travels through a series of heave steel
rollers where the chocolate flows through.
-The length of the refining depends on how smooth the chocolate is meant to be.

Different types of chocolate!
-Different types of chocolate will have different ingredients.
-For
milk chocolate
, the main ingredients are cocoa butter, chocolate liquor (combined in varying proportions), sugar and full cream milk (generally condensed or powdered milk) are added.
-Milk chocolate usually contains about 40% Cocoa solids (cocoa liquor and butter) 35% sugar and 20% milk and other things.
-
Dark chocolate
uses the same main ingredients but without milk and less cocoa butter. Dark chocolate usually has 70%+ cocoa liquor.
-
White chocolate
is made with cocoa butter, milk and sugar and does not contain chocolate liquor.
By me!
Step seven: Conching
-Now the chocolate mixture has to be mixed and kneaded
one more time to give it a smooth and silky texture.
-The chocolate is poured into a stiring and milling machine.
-The temperature of the chocolate is about 180° F.
-During the conching process, friction between the
sugar and the cacao particles occurs.
-This causes further “polishing” of the cacao particles, contributing to the smooth taste of the finished chocolate.
-Extra cocoa butter is sometimes added to give the chocolate a better 'mouthfeel'.
Step eight: Tempering, Molding and packaging.
-The chocolate is almost finished but it still has to be tempered. Tempering the chocolate is a critical step because if it would not be tempered it would have a gritty, not smooth texture and it would melt very easily.
-To prevent the chocolate from melting quickly the melting point has to be higher.
-This process includes heating and cooling the chocolate repeatedly between temperatures of 105°F and 85°F (40-30 degrees celsius).
-The chocolate will also be more snappable.
-Now that the chocolate is finished, it can be molded into any
desirable form and after it has cooled completely it can be packaged.

http://www.youtube.com/watch?v=vuKL9uesf2c#t=38
Save the Earth - it's the only planet with chocolate!
hocolate!!!
Ritter sport!
-Ritter sport is a german chocolate fonded in 1912 by Alfred and Clara Ritter.
-They started out as a small candy shop in Bad Cannstatt which is a small town near Stuttgart (in the south of Germany).
-Their company is now expanded and they move to Waldenbuch, a area near Stuttgart in 1930.
-In 1932 Clara and her husband decided to invent 'a chocolate that fits into every sports bag and does not break easily but yet weighs the same as a normal chocolate bar'.
-That is how they came up with the idea of a square chocolate!



Chocolate squares!
-Today, Ritter Sport sells 38 different varities of chocolate squares all over the world.
-They sell 100g squares that are divided into 16 smaller squares and since 1982 they also sell mini chocolates that have 4 squares.
Full transcript