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Transcript of Chocolate
-Cacao beans were first discovered by the Olmecs, an Ancient Mesoamerican civilization that were around from 1200 BC to 400 BC
-Around 400 AD, the Mayans also discovered the cacao tree and named it "Cacahuaquchtl, meaning "the tree"
-Later on in 900 AD, the Mayans created a bitter drink made from crushed cacao beans and water, this was enjoyed by kings and noblemen
-The Aztecs also made this beverage and it was bitter, greasy and served cold
-In 1522, an Aztec town occupied by the Spanish decided to change the recipe of chocolate and add sugar and sweet spices such as cinnamon, this recipe was then used in Spain
-In 1701, an Englishman who was traveling in Spain told his people back in England the recipe for chocolate, which they then changed
-In England, instead of making liquid chocolate, they made a paste with lots of sugar, cinnamon and vanilla which they then formed into blocks
What is chocolate?
A preparation of the seeds of cacao roasted, husked, and ground, often sweetened and flavoured, as with vanilla
Main Types of Chocolate
-Unsweetened Chocolate (99-100% cacao)
-Dark Chocolate (40-85% cacao)
-Milk Chocolate (10-20% cacao)
-White Chocolate (0% cacao)
-Cleaning and grading
How Chocolate Is Made
-Roasting for flavour
Cacao - The botanical name and refers to the tree, the pods and, at one time,
the unfermented beans from the pods. The term is now also used for beans
that have been fermented.
Cocoa - The manufactured powder sold for drinking or food
What's the difference between
cacao and cocoa?
Cacao Pod - A cocoa pod (fruit) has a rough and leathery skin about 3 cm thick (this varies with the origin and variety of pod). Ripe pods are about 20cm/8 in long, oval and pointed in shape, each containing 20-40 cacao beans embedded in a soft white pulp.
Cacao Bean - The seed of the cacao tree. It is often dried and fermented, from which cocoa solids and cocoa butter are extracted.
Cocoa Nib - The edible inner part of the cacao bean
Good Quality Chocolate
Appearance: The chocolate should be smooth, and shiny
Smell: The chocolate should not smell excessively sweet
Sound: The chocolate should be crisp and make a distinct "snap" when broken in two. If the chocolate splinters, it is too dry; if it resists breaking, it is too waxy
Touch: Chocolate with a high cacao butter content should quickly start to melt when held in the hand. In the mouth, it should feel ultra-smooth with no hint of graininess, and it should melt almost instantly
Taste: The basic flavours are bitterness with a hint of sweetness and a touch of saltiness which helps release the aromas of cocoa and vanilla
Question #1: What Ancient Mesoamerican civilization first discovered cacao beans?
Question #2: Which of the 4 main types of chocolate is the favourite among children?
Question #3: At which 2 stages are ingredients (ie. vanilla, cinnamon and sugar) added to the chocolate?
Question #4: What's the difference between cacao and cocoa?
Question #5: About how many cm thick is the skin of a cacao pod?
Types of Cacao Bean
-10 to 15% of the world's production
-Exceptional flavour and aroma
-Always used in combination with other varieties
Forastero (meaning "Foreign"):
- 80% of the world's production
- Stronger, more bitter flavour
- Mainly used for blending
- Delicate flavour and fine aroma
- Considered the world's best beans
The Founding Fathers
United States of America
Question #6: Which type of cacao bean is considered to be the best?
Question #7: What is toblerone designed to represent (shape)?
Question #8: Who developed the conching machine?
Question #9: Which chocolate company was the sole suppliers of chocolate to the navy?
Question #10: What is my favourite type of chocolate?