After studying this chapter you will be able to understand: Understand the effects of alcohol in the human body, understand the impact of alcoholism in today’s society, become familiar with the alcohol-related laws, learn the importance of responsible alcohol service,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 24 Chocolate Chocolate Production Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 24 Chocolate is produced from the seeds of a tropical tree called the cacao. Cacao trees produce large pods full of seeds called cocoa beans. After harvest the beans are removed from the pods and allowed to ferment until they lose most of their moisture. Fermentation causes chemical and color changes. Cocoa processors clean the dried beans. The beans are roasted. The beans are cracked and shelled. The broken particles that result are called nibs. Nibs are ground into a paste called chocolate liquor or cocoa mass. The cocoa butter is separated from the cocoa powder. The cocoa powder is blended with sugar. Conching is a two-stage process that removes additional moisture and then adds cocoa butter back and the liquid mass is ground and mixed for hours. The liquid chocolate is tempered and molded. Chocolate Chocolate . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 24 Chocolate Chocolate Production Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 24 Chocolate is produced from the seeds of a tropical tree called the cacao. Cacao trees produce large pods full of seeds called cocoa beans. After harvest the beans are removed from the pods and allowed to ferment until they lose most of their moisture. Fermentation causes chemical and color changes. Cocoa processors clean the dried beans. The beans are roasted. The beans are cracked and shelled. The broken particles that result are called nibs. Nibs are ground into a paste called chocolate liquor or cocoa mass. The cocoa butter is separated from the cocoa powder. The cocoa powder is blended with sugar. Conching is a two-stage process that removes additional moisture and then adds cocoa butter back and the liquid mass is ground and mixed for hours. The liquid chocolate is tempered and molded. Chocolate Chocolate Production Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 24 Couverture is also known as confectioners’ chocolate. It contains cocoa butter and no other fat. The three main ingredients of dark couverture are: Cocoa solids Sugar Cocoa butter- couverture must contain at least 31% Chocolate Chocolate Production Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 24 The quantities of cocoa solids and sugar determine the classifications of dark couverture . Semisweet Bitter Extra bitter Milk chocolate couverture contains milk solids in addition to cocoa solids and sugar. White couverture cannot be called chocolate because it contains no cocoa solids, only cocoa butter, sugar, milk solids, and flavoring. Chocolate Chocolate Production Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 24 Tools for Chocolate Clockwise from top left: grooved scraper, wood-grain tool, molds for truffles and small chocolates, dipping forks, plastic mat for textured
