Survey on Chocolate Essay Example for Free

Survey on coffee bean stressA delicate tree, cacao is only grown in rain forests in the tropics, commonly on large plantations, where it must be entertained from wind and intense sunlight. The tree is harvested twice a year. milk umber was invented in 1876 by a Swiss chocolatier, Daniel Peter (1836-1919) of Vevey, Geneva. Daniel Peter successfully combined drinking umber with powdered milk to pay back the first milk umber. Today, the finest chocolate is still made in Switzerland, and the exercise of milk chocolate far step to the foreweighs that of plain chocolate. coffee tree was introduced to the United States in 1765 when John Hanan brought deep brown beans from the watt Indies into Dorchester, Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate factory in the country was established in that respect. Chocolate Glossary Unsweetened Chocolate It is also called baking, plain or bitter chocolate. Since no sugar has been added to the cho colate it has a strong, bitter taste that is apply in cooking and baking except is never eaten out of hand. Bittersweet Chocolate Still dark, but a little sweeter than unsweetened.It is unsweetened chocolate to which sugar, more deep brown cover, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate but the two atomic number 18 interchangeable in baking. Bittersweet has become the sophisticated choice of chefs. It contains a high plowshare (up to 75%) of cocoa solids, and little (or no) added sugar. Semisweet Chocolate Slightly sweetened during processing, and most often used in frostings, sauces, fillings, and mousses. They are interchangeable in most recipes. The favorite of most home bakers.It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar. German Chocolate Dark, but sweeter than semisweet. German chocolate is the predecessor to bittersweet. It has no connection to Ger galore(postnominal) it was developed by a man named German. Milk Chocolate or Sweet Chocolate Candy bar chocolate. Chocolate to which whole and/or skim milk powder has been added. Rarely used in cooking be perplex the protein in the added milk solids interferes with the texture of the baked products. It contains approximately 20 percent cocoa solids. White ChocolateMany throng might argue that white chocolate is not truly chocolate. It is made from sweetened cocoa butter mixed with milk solids, sometimes with vanilla added. Since cocoa butter is derived from the cocoa bean, then we can only conclude that real white chocolate is indeed chocolate. Conveture A term generally used to describe high-quality chocolate used by professional bakers in candy store and baked products. The word means to cover or to coat. It has more cocoa butter than regular chocolate. Its curiously formulated for dipping and coating things like truffles.Chocolate of this quality is often compared to tasting fine wine because subt leties in taste are often apparent, especially when you taste a course of semisweet and bittersweet couvertures with incompatible percentages of sugar and chocolate liquor. How Chocolate Is Made Cacao trees are often interplanted with tall shade trees to protect them from direct sunlight. Pods grow on the trunks and larger branches of the trees and take five to six months to ripen. Fruit on the higher branches are harvested with blades on long handles and lower branches are cut with machetes.The pods are cut out-of-doors with machetes to reveal between 20 to 40 beans each, surrounded by a the massive unwashed of stickly, white pulp. Traditionally, this was do immediately after harvest today, pods are sometimes first stored whole for a few long time to prime them for zymolysis. Fermenting begins when the beans come into contact with the air. Here, a workrt uses a stick to gauge the depth of the mass in a vara, or measuring box, to determine the wage of the harvester, before transferring it to the fermentation bin. During fermentation, the pulp disintegrates, producing viscid heat and a pervasive, yeasty, sour smell.It is at this point that the beans first develop thier complex characteristics. Drying of the beans after fermentation is do on slatted wooden trays in the open air. The beans are spread out evenly and raked sporadically so that they modify uniformly. As the beans dry, their colors deepen, turning them into a carpet of sepia, umber, and mocha. Aeration of the dried beans during storage is principal(prenominal) to prevent the formation of mold. A worker tosses beans with a shovel to expose them evenly to the air. Grading of the beans is done mechanically at the larger farms smaller producers do it by hand.From baskets, the dried beans are transferred to burlap bags and transported to topical anesthetic selling stations, where they may be bought by large companies for export. Arriving at the chocolate mills, the beans undergo a pure(a) cleaning, followed by the roasting which brings out the particular flavor of each variety. Throughout this process, a constant and lease temperature must be maintained. Correct roasting is exceedingly important since under-roasting leaves a raw taste and over-roasting results in a high pungent or even burnt flavor.Now comes the cooling, shelling, and winnowing, from which the cocoa beans emerge cleaned and limit for blending. This important process requires expert knowledge and skill. Not only must the beans be selected which will produce the best chocolate flavor, but uniformity of blend must be preserved year in and year out. After the blending, the cocoa beans are milled or slowly ground between great heated millstones. Under heat and tremendous pressure, the cocoa butter melts and mixes with other parts of the beans forming the ruddy chocolate liquor.The fragrant chocolate odor is now noticeable. The liquor is then treated according to the product to be made. For unsweetened c hocolate, the liquor is poured into molds and cooled rapidly in refrigerating modes. Then the cacao emeres in familiar form, as bars of chocolate, ready to be wrapped and sold. Storing Chocolate Keep the chocolate in a cool, dry place. Chocolate is best kept at around 68 to 72 degrees Fahrenheit, the temperature of a pantry or dark cabinet. It has a shelf life of approximately one year. The normal air conditioned room provides adequate protection.Freezing chocolate is not recommended when you freeze it and then thaw it out, it will induce a greater tendency to bloom. NOTE Bloom is the white, filmy reside that can develop on chocolate. This usually happens when the chocolate is stored in a warm place, but can happen when you freeze it. Chapter-IV Research methodological analysis A)PRIMERY DATA - As we are doing the Survey of Chocolate we have found that there many people dont like to eat Chocolate receivable to various reasone and there are many people who dont want to shift to a nother brand of Chocolate due to there taste.There are also some type of people who has interested in chocolate but they can not effort if bcoz of high price for it but some people for this survey they have suggested to 1. To reduce some price of chocolate 2. To make diet chocolate 3. To make spicy chocolate B)SECONDERY DATA- Adventages - IT makes Refreshment IT reduces calostrol by eating it 2_3 times a week IT is often classified as a non healthy food or normally calledtunk food Dark chocolate is beneifits to the body by medical and scientific reasearcher dark chocolate may help to avoid heart disease due to presencer of antioxidants Disadventages. Chocolate is a calorie rich food with a high sugar and fat content, so regular consumption of chocolate requires reducing the caloric intake of other foods. Chocolate contains a variety of substances, some of which have addictive properties e. g sugar, theobromine and caffeine which are stimulating and mood elevating and phenethyl amine which can cause endorphin releases in the brain chocolate has been linked to nervous tension as well as hemicrania headaches because it contains compounds known as vasoactive amines that can dilate brain vessels triggering headaches in susceptible individuals. It has high levels of arginine which is required in the replication of the herpes virus. Chocolate should be avoided by those with active or recurring herpes infections.