myMetro » Rap
Erra belajar buat coklat
Oleh Nor Akmar Samudin
akmar@hmetro.com.my
Rap
SEMENTARA menunggu kelahiran anak sulung, Erra Fazira mengambil peluang itu belajar masak, menjahit dan apa saja kemahiran termasuk mengikuti kursus membuat coklat di Kolej KDU, Damansara Jaya dibawah seliaan Chef Amer Hamzah. Sudah lama Erra ingin belajar semua itu tetapi keadaan tidak mengizinkan kerana sibuk dengan kerjaya seni, berlakon, menyanyi dan mengacara.
"Saya minat kerja tangan tetapi sebelum mengandung saya sibuk dengan kerjaya seni. Sekarang sesuai untuk belajar kerana banyak masa terluang. Saya suka menggubah hantaran kahwin dan hamper.
"Kemahiran itu dapat membantu saya membuat hiasan gubahan sendiri. Buat sendiri lebih murah daripada dibeli siap. Dunia kraftangan semakin berkembang dan permintaan tidak bermusim. Majlis perkahwinan diadakan sepanjang tahun tanpa mengira cuti sekolah.
"Begitu juga dengan permintaan hamper yang sesuai dijadikan buah tangan dalam sebarang acara. Tidak rugi belajar kerana kemahiran itu boleh digunakan bila-bila masa. Kelengkapan membuat kraftangan banyak dijual, cuma perlu disuaipadan. Tetapi perlu belajar teknik yang betul.
"Saya belajar membuat coklat kerana keunikan dan keenakannya. Chef Amer bukan saja mengajar buat coklat tetapi dia juga beri pelbagai tips untuk menghasilkan coklat yang baik.
"Barulah saya tahu adunan coklat tidak boleh terkena air kerana ia akan mengeras. Pelik bukan? Biasanya kalau adunan kuih dicampur air ia menjadi lembut tetapi coklat bertindak balas sebaliknya.
"Patutlah coklat mahal kerana semua bahan untuk membuatnya diimport. Acuannya saja berharga beratus ringgit," katanya.
Erra berhasrat membuat coklat untuk hampernya nanti dan pasti pemberian tersebut lebih bermakna kerana dibuat sendiri.
Kursus membuat coklat itu diadakan setiap Sabtu bermula 7 Februari lalu, selama lapan minggu.
Selain Erra, pengasas Jamu Mak Dara, Halimah Shuib, 65, juga belajar bersama 10 yang lain. Baginya usia bukan halangan untuk menambah ilmu kerana selagi bernafas manusia digalak menimba ilmu.
"Sabda Rasulullah SAW, belajarlah sehingga ke Negara China. Proses pembelajaran tidak pernah berhenti. Kebanyakan daripada kita bila dah berusia malas hendak belajar. Ia menjadikan fikiran kita lemah dan badan tak cergas. Jangan mengalah pada usia.
"Dari muda hingga sekarang saya belajar apa saja termasuk bertukang. Apa kerja dibuat kaum lelaki saya boleh buat. Walaupun mahir dalam bidang masakan, saya masih pergi kelas memasak kerana ada saja ilmu baru.
"Apa saja ilmu berguna untuk kita dan generasi seterusnya. Kalau malas tiada kerjaya dalam diri kita dan kehidupan tidak akan berubah. Dalam mempelajari sesuatu jangan cepat putus asa, buat sampai jadi. Tiada apa yang terlambat dalam hidup ini. Belajarlah untuk meningkatkan ilmu pengetahuan dan kemajuan diri," katanya.
Chef selebriti juga Pensyarah Kanan Fakulti Hospitaliti, Pelancongan & Seni Kulinari Kolej KDU, Chef Zamzani Abdul Wahab bertanggungjawab mengelolakan kursus jangka pendek menerusi program projek khas KDU berkata, sambutan menggalakkan dan ramai berminat untuk menghadiri kursus ini walaupun yuran agak mahal.
"Ia mahal kerana negara kita tidak ramai pakar membuat coklat. Yang ada sekarang chef dari luar negara. Jadi apabila kita berjumpa Chef Amer yang pakar membuat coklat, barulah KDU anjurkan kursus ini. Kami menempah Chef Amer dari tahun lepas kerana dia sibuk.
"Kursus membuat coklat ini mahal kerana bayaran chef mahal, coklat dan acuan mahal kerana semuanya diimport dari Belgium. Kursus ini juga dibuat dalam dapur selesa dan profesional dilengkapi peralatan memasak serba moden. Penggunaan coklat tidak terhad. Tamat kursus, peserta diberi sijil diiktiraf dari Switzerland.
"Ramai berminat tetapi tidak sanggup membayar yuran tetapi kepada mereka yang tahu nilainya anggap ia sebagai pelaburan. Chef Amer memberi petua membuat coklat berkualiti. Selepas tahu asas membuat coklat, anda boleh membuat coklat kegemaran dengan pelbagai perisa. Bukan saja untuk dimakan sendiri tetapi boleh berniaga," katanya.
Pada 7 dan 8 Mac pula, jabatan projek khas itu akan mengadakan kursus menghias kek secara profesional. Yuran sebanyak RM950 dan semua bahan disediakan. Peserta akan mendapat sijil pengiktirafan dari Switzerland. Kepada berminat hubungi Chef Zam, 03-77288123. Boleh juga layari emel, zamzani@kdu.edu.my atau www.kdu.edu.my/h&tshortcourses.
Saturday, February 21, 2009
Sunday, February 15, 2009
Chock-full of activities
2009/02/14
Chock-full of activities
Korean students helping to grade cocoa beans at the Cocoa Village
KOREA'S Dongguk University Food Science and Technology undergraduates have in-depth knowledge of chocolate-making but have never seen a cocoa tree in real life.
So their visit to Asia's Cocoa Kingdom Tawau, which is home to the Malaysian Cocoa Board, Teck Guan Cocoa Village and Teck Guan Cocoa Museum, proved to be an enlightening experience.
The second batch of undergraduates and university vice-president Lee Hwang (also I'll Kwang Trading Co Ltd president) made a visit within two months in late December.
After a brief introduction to cocoa development in Malaysia by the Malaysian Cocoa Board, the team visited Teck Guan Cocoa Museum at the Tanjung Batu Majulah Koko factory.
Lunch consisted of cocoa delicacies such as cocoa fried fish, pure cocoa drinks, rich home-made chocolate and choice kim chi at the museum.
The museum's founding father Datuk Seri Panglima Hong Teck Guan cut a striking figure during the audio visual excursion into the history of cocoa in Tawau. His legendary contribution to the development of the cocoa industry made an indelible impression on the Koreans.
Later, factory manager Chan Kwai Meng led a tour of the factory, taking the visitors through the various processes involved in chocolate-making.
The plantation and factory located at the foot of Quion Hill, rich in natural beauty, delighted the foreign visitors.
The presence of hornbills flying and perching on tall trees during their visit to Village Cocoa House at Teck Guan Cocoa Village was an unforgettable experience.
"Korean students will go to Tawau monthly to gain knowledge of cocoa processing activities," says I'll Kwang Trading Co overseas manager Kim Chang Yong.
The methods used in cocoa planting, harvesting and fermentation, and as well as drying processes in Tawau are considered unique and advanced.
Educational tours organised by Dongguk University not only study cocoa but also coffee and tea abundant in Balung Eco Resort.
The Koreans admire Malaysia's plural society as opposed to their single ethnic group. The spirit governing multiracial unity is also a focus of their study tour to Sabah. -- By YAQIN CHING ABDULLAH
Chock-full of activities
Korean students helping to grade cocoa beans at the Cocoa Village
KOREA'S Dongguk University Food Science and Technology undergraduates have in-depth knowledge of chocolate-making but have never seen a cocoa tree in real life.
So their visit to Asia's Cocoa Kingdom Tawau, which is home to the Malaysian Cocoa Board, Teck Guan Cocoa Village and Teck Guan Cocoa Museum, proved to be an enlightening experience.
The second batch of undergraduates and university vice-president Lee Hwang (also I'll Kwang Trading Co Ltd president) made a visit within two months in late December.
After a brief introduction to cocoa development in Malaysia by the Malaysian Cocoa Board, the team visited Teck Guan Cocoa Museum at the Tanjung Batu Majulah Koko factory.
Lunch consisted of cocoa delicacies such as cocoa fried fish, pure cocoa drinks, rich home-made chocolate and choice kim chi at the museum.
The museum's founding father Datuk Seri Panglima Hong Teck Guan cut a striking figure during the audio visual excursion into the history of cocoa in Tawau. His legendary contribution to the development of the cocoa industry made an indelible impression on the Koreans.
Later, factory manager Chan Kwai Meng led a tour of the factory, taking the visitors through the various processes involved in chocolate-making.
The plantation and factory located at the foot of Quion Hill, rich in natural beauty, delighted the foreign visitors.
The presence of hornbills flying and perching on tall trees during their visit to Village Cocoa House at Teck Guan Cocoa Village was an unforgettable experience.
"Korean students will go to Tawau monthly to gain knowledge of cocoa processing activities," says I'll Kwang Trading Co overseas manager Kim Chang Yong.
The methods used in cocoa planting, harvesting and fermentation, and as well as drying processes in Tawau are considered unique and advanced.
Educational tours organised by Dongguk University not only study cocoa but also coffee and tea abundant in Balung Eco Resort.
The Koreans admire Malaysia's plural society as opposed to their single ethnic group. The spirit governing multiracial unity is also a focus of their study tour to Sabah. -- By YAQIN CHING ABDULLAH
The truth about chocolate
Food of the Gods
Much like love, chocolate touches you in the most unreachable places, warming all your senses at once. And that's why many Malaysians are turning to the "food of the Gods" in search of ecstasy.
Chocolate factories are sprouting up all over the country and chocolate-making classes are filling up with hands eager to create their own magic.
Model, singer and actress Erra Fazira is one of the many women who have embarked on this journey.
"I love the taste and feel of chocolate. When I'm busy at work, Snickers bars are my substitute for lunch. Chocolate-making will come in handy during festive seasons. I make many hampers for Hari Raya and this will be a great addition. Now, instead of buying treats, I can give a gift of love that I've made myself."
Erra, who's a month away from delivering a baby, says it's the perfect time for her to join a chocolate-making class as she has a lot of time on her hands.
"I'm sure once the baby arrives I'll be busy being a mother, so I want to do this now. I'm even toying with the idea of starting my own chocolate brand.
"One day, I hope to make, package and sell my chocolates online. I've never done it before and it would surely give me a great sense of accomplishment."
Kolej Damansara Utama School of Hospitality, Tourism and Culinary Arts started its first basic chocolate-making course last week.
The two-month course is taught by Chef Amer Hamzah, who began his career with a job at the Malaysian Cocoa Board before venturing into the industry. The award-winning master chocolatier's clientele include royalty, ministers and other prominent people.
The first company he worked for was Quantum Supplies (M) Sdn Bhd, now known as Fidani Chocolatier Sdn Bhd, which operates the country's largest hand-made chocolate factory and for whom he developed the house brands Fidani, Farell's and Danson.
He also developed private labels for Malaysia Airlines, Famous Amos and for foreign markets.
"Chocolate is my life," says Amer. "You could say I'm trapped in a chocolate world. I learned to cook from my parents. Since I was 8, I've been making Malay kuih, briyani rice, etc. I'm proud to be the first Malaysian to create chocolates for Van Houten."
Teaching people to make chocolate, he says, is his satisfaction.
"In Malaysia, we're still trying to find our identity. In the chocolate world we're still rojak-rojak. I hope, one day, we will get to the premium point.
"Look at the Taiwanese bread and how they've marketed themselves. We've got the best cocoa butter in the world, there's no reason why we can't do it."
"Malaysians love to eat chocolate but they think making it is too difficult. So, they'd rather spend loads of money buying it. But once you try making it, you'll know that it's not as hard as it seems.
"The art of making chocolate is not like other forms of cooking. It's all in the appreciation of the whole process. It's a matter of self-satisfaction."
What makes chocolate sexy?
Amer says it's the association it has with self-indulgence. It's a luxury. It just melts in your mouth. What other food can do that?
"Chocolate has an image of prestige. It adds value to anything, be it cake or ice-cream. And it's connected with loving someone. From kids to adults, there's no limitation, no discrimination. It unites everyone."
Is there a best time in the day to eat chocolate?
"No, not really. But eat when you're tired or feeling down or frustrated and it will give you an instant lift.
"My four kids are huge chocolate fans and even try to eat it for breakfast. But because they know the difference, they won't settle for less than the best."
But what about that waistline?
"All the myths about chocolate making you fat, causing tooth decay and pimples are not true. But because as kids it was too expensive for our parents to afford chocolates, those were the stories we heard.
"In fact, chocolate is good for you. It gives quick energy. You can skip a meal and eat a bar of chocolate."
What's your personal favourite?
"There are so many, but I can't resist dark chocolate filled with orange or peppermint."
The truth about chocolate
CHOCOLATE is a 'happy' food. When we eat it, we produce endorphins, a family of small proteins, in the brain.
They enhance the sensory properties of chocolate, such as the aroma, taste and mouth-feel, contributing to our on-going sensation of pleasure and well-being.
Myth Chocolate makes you fat.
Truth It is the amount consumed that will determine whether it contributes to body fat.
MythChocolate raises blood cholesterol and blood glucose levels a lot.
Truth It doesn't raise levels too much. Chocolate provides nutrients and antioxidants, making it a healthy snack when eaten in moderation.
Myth Chocolate causes acne.
Truth Poor diet is the real culprit. Hormonal changes at puberty coupled with a diet lacking in zinc and high in iodine are also high on the list of suspects.
Myth Chocolate causes tooth decay.
Truth Tooth decay is not the domain of sugar alone. Most starches and sugar have the potential to cause dental caries. Tannin in cocoa may help prevent caries by reducing the growth of plaque.
Turning points in chocolate lore
• The scientific name for cocoa is Theobroma cocoa, Latin for “food of the Gods”.
• The first cocoa trees grew wild in the tropical rain forests of the Amazon and Orinoco river basins over 4,000 years ago.
• About 400 cocoa beans are needed to produce one pound of chocolate.
• In 1502, Christopher Columbus, on his voyage to the Caribbean, was introduced by the Aztecs to Xocolatl (cocoa drink) and took some
beans back to Spain.
• The Spaniards added hot water, sugar, vanilla and cinnamon, and the drink became all the rage among European nobles.
• Cocoa beans were used as currency by the Aztecs (four nibs could buy a rabbit and 100 nibs a slave).
• In 1600, the Dutch transplanted cocoa trees to their East Indian states of Java and Sumatra, from there they spread to the Philippines, New Guinea and the rest of Indonesia.
• 50 years later, the chocolate drink reached England.
• The first chocolate factory in Britain was established in 1728.
• In 1828, the Dutchman C. J. Van Houten discovered a method for removing the fat from cocoa, which became cocoa butter.
• Van Houten also invented a method to treat cocoa powder with alkali in order to darken the colour and give it a milder flavour.
• From this discovery, the production of chocolate bars and slabs began.
•¸In 1831, the Englishman John Cadbury developed cocoa drinks by adding milk.
• Chocolate bars were invented by Joseph Storrs Fry, and he established a chocolate company in Switzerland.
• Henri Nestle and Daniel Peter experimented adding condensed milk to cocoa, cocoa butter and sugar, making the first milk chocolate.
• In 1857, Milton Hershey was born in Pennsylvania. He started the world’s largest chocolate manufacturing plant called Hershey.
• The first filled chocolates appeared in Belgium in 1913.
• In 1930, candy bars such as Mars and Kit Kat were invented.
• Lindt launched its 70 per cent cocoa chocolate bar in 1989. It was the first supermarket brand to do so.
• Bitter chocolate is made by mixing cocoa paste with small amounts of sugar. Milk chocolate is a mixture of cocoa paste, cocoa butter, sugar, and substantial quantities of powdered milk. White chocolate is obtained by mixing cocoa butter, sugar and milk.
Much like love, chocolate touches you in the most unreachable places, warming all your senses at once. And that's why many Malaysians are turning to the "food of the Gods" in search of ecstasy.
Chocolate factories are sprouting up all over the country and chocolate-making classes are filling up with hands eager to create their own magic.
Model, singer and actress Erra Fazira is one of the many women who have embarked on this journey.
"I love the taste and feel of chocolate. When I'm busy at work, Snickers bars are my substitute for lunch. Chocolate-making will come in handy during festive seasons. I make many hampers for Hari Raya and this will be a great addition. Now, instead of buying treats, I can give a gift of love that I've made myself."
Erra, who's a month away from delivering a baby, says it's the perfect time for her to join a chocolate-making class as she has a lot of time on her hands.
"I'm sure once the baby arrives I'll be busy being a mother, so I want to do this now. I'm even toying with the idea of starting my own chocolate brand.
"One day, I hope to make, package and sell my chocolates online. I've never done it before and it would surely give me a great sense of accomplishment."
Kolej Damansara Utama School of Hospitality, Tourism and Culinary Arts started its first basic chocolate-making course last week.
The two-month course is taught by Chef Amer Hamzah, who began his career with a job at the Malaysian Cocoa Board before venturing into the industry. The award-winning master chocolatier's clientele include royalty, ministers and other prominent people.
The first company he worked for was Quantum Supplies (M) Sdn Bhd, now known as Fidani Chocolatier Sdn Bhd, which operates the country's largest hand-made chocolate factory and for whom he developed the house brands Fidani, Farell's and Danson.
He also developed private labels for Malaysia Airlines, Famous Amos and for foreign markets.
"Chocolate is my life," says Amer. "You could say I'm trapped in a chocolate world. I learned to cook from my parents. Since I was 8, I've been making Malay kuih, briyani rice, etc. I'm proud to be the first Malaysian to create chocolates for Van Houten."
Teaching people to make chocolate, he says, is his satisfaction.
"In Malaysia, we're still trying to find our identity. In the chocolate world we're still rojak-rojak. I hope, one day, we will get to the premium point.
"Look at the Taiwanese bread and how they've marketed themselves. We've got the best cocoa butter in the world, there's no reason why we can't do it."
"Malaysians love to eat chocolate but they think making it is too difficult. So, they'd rather spend loads of money buying it. But once you try making it, you'll know that it's not as hard as it seems.
"The art of making chocolate is not like other forms of cooking. It's all in the appreciation of the whole process. It's a matter of self-satisfaction."
What makes chocolate sexy?
Amer says it's the association it has with self-indulgence. It's a luxury. It just melts in your mouth. What other food can do that?
"Chocolate has an image of prestige. It adds value to anything, be it cake or ice-cream. And it's connected with loving someone. From kids to adults, there's no limitation, no discrimination. It unites everyone."
Is there a best time in the day to eat chocolate?
"No, not really. But eat when you're tired or feeling down or frustrated and it will give you an instant lift.
"My four kids are huge chocolate fans and even try to eat it for breakfast. But because they know the difference, they won't settle for less than the best."
But what about that waistline?
"All the myths about chocolate making you fat, causing tooth decay and pimples are not true. But because as kids it was too expensive for our parents to afford chocolates, those were the stories we heard.
"In fact, chocolate is good for you. It gives quick energy. You can skip a meal and eat a bar of chocolate."
What's your personal favourite?
"There are so many, but I can't resist dark chocolate filled with orange or peppermint."
The truth about chocolate
CHOCOLATE is a 'happy' food. When we eat it, we produce endorphins, a family of small proteins, in the brain.
They enhance the sensory properties of chocolate, such as the aroma, taste and mouth-feel, contributing to our on-going sensation of pleasure and well-being.
Myth Chocolate makes you fat.
Truth It is the amount consumed that will determine whether it contributes to body fat.
MythChocolate raises blood cholesterol and blood glucose levels a lot.
Truth It doesn't raise levels too much. Chocolate provides nutrients and antioxidants, making it a healthy snack when eaten in moderation.
Myth Chocolate causes acne.
Truth Poor diet is the real culprit. Hormonal changes at puberty coupled with a diet lacking in zinc and high in iodine are also high on the list of suspects.
Myth Chocolate causes tooth decay.
Truth Tooth decay is not the domain of sugar alone. Most starches and sugar have the potential to cause dental caries. Tannin in cocoa may help prevent caries by reducing the growth of plaque.
Turning points in chocolate lore
• The scientific name for cocoa is Theobroma cocoa, Latin for “food of the Gods”.
• The first cocoa trees grew wild in the tropical rain forests of the Amazon and Orinoco river basins over 4,000 years ago.
• About 400 cocoa beans are needed to produce one pound of chocolate.
• In 1502, Christopher Columbus, on his voyage to the Caribbean, was introduced by the Aztecs to Xocolatl (cocoa drink) and took some
beans back to Spain.
• The Spaniards added hot water, sugar, vanilla and cinnamon, and the drink became all the rage among European nobles.
• Cocoa beans were used as currency by the Aztecs (four nibs could buy a rabbit and 100 nibs a slave).
• In 1600, the Dutch transplanted cocoa trees to their East Indian states of Java and Sumatra, from there they spread to the Philippines, New Guinea and the rest of Indonesia.
• 50 years later, the chocolate drink reached England.
• The first chocolate factory in Britain was established in 1728.
• In 1828, the Dutchman C. J. Van Houten discovered a method for removing the fat from cocoa, which became cocoa butter.
• Van Houten also invented a method to treat cocoa powder with alkali in order to darken the colour and give it a milder flavour.
• From this discovery, the production of chocolate bars and slabs began.
•¸In 1831, the Englishman John Cadbury developed cocoa drinks by adding milk.
• Chocolate bars were invented by Joseph Storrs Fry, and he established a chocolate company in Switzerland.
• Henri Nestle and Daniel Peter experimented adding condensed milk to cocoa, cocoa butter and sugar, making the first milk chocolate.
• In 1857, Milton Hershey was born in Pennsylvania. He started the world’s largest chocolate manufacturing plant called Hershey.
• The first filled chocolates appeared in Belgium in 1913.
• In 1930, candy bars such as Mars and Kit Kat were invented.
• Lindt launched its 70 per cent cocoa chocolate bar in 1989. It was the first supermarket brand to do so.
• Bitter chocolate is made by mixing cocoa paste with small amounts of sugar. Milk chocolate is a mixture of cocoa paste, cocoa butter, sugar, and substantial quantities of powdered milk. White chocolate is obtained by mixing cocoa butter, sugar and milk.
Food of the Gods
2009/02/15
Food of the Gods
Audrey Vijaindren
Erra Fazira trying her hand at tempering liquid chocolate at the chocolate classworkshop facilitated by Chef Amer Hamzah. — Pictures by Halimaton Saadiah Sulaiman.
A SENSUAL feeling that consumes your body and takes over your mind. The sensation of complete and utter bliss that will not let you rest until you've satisfied the craving.
Much like love, chocolate touches you in the most unreachable places, warming all your senses at once. And that's why many Malaysians are turning to the "food of the Gods" in search of ecstasy.
Chocolate factories are sprouting up all over the country and chocolate-making classes are filling up with hands eager to create their own magic.
Model, singer and actress Erra Fazira is one of the many women who have embarked on this journey.
"I love the taste and feel of chocolate. When I'm busy at work, Snickers bars are my substitute for lunch. Chocolate-making will come in handy during festive seasons. I make many hampers for Hari Raya and this will be a great addition. Now, instead of buying treats, I can give a gift of love that I've made myself."
Erra, who's a month away from delivering a baby, says it's the perfect time for her to join a chocolate-making class as she has a lot of time on her hands.
"I'm sure once the baby arrives I'll be busy being a mother, so I want to do this now. I'm even toying with the idea of starting my own chocolate brand.
"One day, I hope to make, package and sell my chocolates online. I've never done it before and it would surely give me a great sense of accomplishment."
Kolej Damansara Utama School of Hospitality, Tourism and Culinary Arts started its first basic chocolate-making course last week.
The two-month course is taught by Chef Amer Hamzah, who began his career with a job at the Malaysian Cocoa Board before venturing into the industry. The award-winning master chocolatier's clientele include royalty, ministers and other prominent people.
The first company he worked for was Quantum Supplies (M) Sdn Bhd, now known as Fidani Chocolatier Sdn Bhd, which operates the country's largest hand-made chocolate factory and for whom he developed the house brands Fidani, Farell's and Danson.
He also developed private labels for Malaysia Airlines, Famous Amos and for foreign markets.
"Chocolate is my life," says Amer. "You could say I'm trapped in a chocolate world. I learned to cook from my parents. Since I was 8, I've been making Malay kuih, briyani rice, etc. I'm proud to be the first Malaysian to create chocolates for Van Houten."
Teaching people to make chocolate, he says, is his satisfaction.
"In Malaysia, we're still trying to find our identity. In the chocolate world we're still rojak-rojak. I hope, one day, we will get to the premium point.
"Look at the Taiwanese bread and how they've marketed themselves. We've got the best cocoa butter in the world, there's no reason why we can't do it."
"Malaysians love to eat chocolate but they think making it is too difficult. So, they'd rather spend loads of money buying it. But once you try making it, you'll know that it's not as hard as it seems.
"The art of making chocolate is not like other forms of cooking. It's all in the appreciation of the whole process. It's a matter of self-satisfaction."
What makes chocolate sexy?
Amer says it's the association it has with self-indulgence. It's a luxury. It just melts in your mouth. What other food can do that?
"Chocolate has an image of prestige. It adds value to anything, be it cake or ice-cream. And it's connected with loving someone. From kids to adults, there's no limitation, no discrimination. It unites everyone."
Is there a best time in the day to eat chocolate?
"No, not really. But eat when you're tired or feeling down or frustrated and it will give you an instant lift.
"My four kids are huge chocolate fans and even try to eat it for breakfast. But because they know the difference, they won't settle for less than the best."
But what about that waistline?
"All the myths about chocolate making you fat, causing tooth decay and pimples are not true. But because as kids it was too expensive for our parents to afford chocolates, those were the stories we heard.
"In fact, chocolate is good for you. It gives quick energy. You can skip a meal and eat a bar of chocolate."
What's your personal favourite?
"There are so many, but I can't resist dark chocolate filled with orange or peppermint."
The truth about chocolate
CHOCOLATE is a 'happy' food. When we eat it, we produce endorphins, a family of small proteins, in the brain.
They enhance the sensory properties of chocolate, such as the aroma, taste and mouth-feel, contributing to our on-going sensation of pleasure and well-being.
Myth Chocolate makes you fat.
Truth It is the amount consumed that will determine whether it contributes to body fat.
MythChocolate raises blood cholesterol and blood glucose levels a lot.
Truth It doesn't raise levels too much. Chocolate provides nutrients and antioxidants, making it a healthy snack when eaten in moderation.
Myth Chocolate causes acne.
Truth Poor diet is the real culprit. Hormonal changes at puberty coupled with a diet lacking in zinc and high in iodine are also high on the list of suspects.
Myth Chocolate causes tooth decay.
Truth Tooth decay is not the domain of sugar alone. Most starches and sugar have the potential to cause dental caries. Tannin in cocoa may help prevent caries by reducing the growth of plaque.
Turning points in chocolate lore
• The scientific name for cocoa is Theobroma cocoa, Latin for “food of the Gods”.
• The first cocoa trees grew wild in the tropical rain forests of the Amazon and Orinoco river basins over 4,000 years ago.
• About 400 cocoa beans are needed to produce one pound of chocolate.
• In 1502, Christopher Columbus, on his voyage to the Caribbean, was introduced by the Aztecs to Xocolatl (cocoa drink) and took some
beans back to Spain.
• The Spaniards added hot water, sugar, vanilla and cinnamon, and the drink became all the rage among European nobles.
• Cocoa beans were used as currency by the Aztecs (four nibs could buy a rabbit and 100 nibs a slave).
• In 1600, the Dutch transplanted cocoa trees to their East Indian states of Java and Sumatra, from there they spread to the Philippines, New Guinea and the rest of Indonesia.
• 50 years later, the chocolate drink reached England.
• The first chocolate factory in Britain was established in 1728.
• In 1828, the Dutchman C. J. Van Houten discovered a method for removing the fat from cocoa, which became cocoa butter.
• Van Houten also invented a method to treat cocoa powder with alkali in order to darken the colour and give it a milder flavour.
• From this discovery, the production of chocolate bars and slabs began.
•¸In 1831, the Englishman John Cadbury developed cocoa drinks by adding milk.
• Chocolate bars were invented by Joseph Storrs Fry, and he established a chocolate company in Switzerland.
• Henri Nestle and Daniel Peter experimented adding condensed milk to cocoa, cocoa butter and sugar, making the first milk chocolate.
• In 1857, Milton Hershey was born in Pennsylvania. He started the world’s largest chocolate manufacturing plant called Hershey.
• The first filled chocolates appeared in Belgium in 1913.
• In 1930, candy bars such as Mars and Kit Kat were invented.
• Lindt launched its 70 per cent cocoa chocolate bar in 1989. It was the first supermarket brand to do so.
• Bitter chocolate is made by mixing cocoa paste with small amounts of sugar. Milk chocolate is a mixture of cocoa paste, cocoa butter, sugar, and substantial quantities of powdered milk. White chocolate is obtained by mixing cocoa butter, sugar and milk.
Food of the Gods
Audrey Vijaindren
Erra Fazira trying her hand at tempering liquid chocolate at the chocolate classworkshop facilitated by Chef Amer Hamzah. — Pictures by Halimaton Saadiah Sulaiman.
A SENSUAL feeling that consumes your body and takes over your mind. The sensation of complete and utter bliss that will not let you rest until you've satisfied the craving.
Much like love, chocolate touches you in the most unreachable places, warming all your senses at once. And that's why many Malaysians are turning to the "food of the Gods" in search of ecstasy.
Chocolate factories are sprouting up all over the country and chocolate-making classes are filling up with hands eager to create their own magic.
Model, singer and actress Erra Fazira is one of the many women who have embarked on this journey.
"I love the taste and feel of chocolate. When I'm busy at work, Snickers bars are my substitute for lunch. Chocolate-making will come in handy during festive seasons. I make many hampers for Hari Raya and this will be a great addition. Now, instead of buying treats, I can give a gift of love that I've made myself."
Erra, who's a month away from delivering a baby, says it's the perfect time for her to join a chocolate-making class as she has a lot of time on her hands.
"I'm sure once the baby arrives I'll be busy being a mother, so I want to do this now. I'm even toying with the idea of starting my own chocolate brand.
"One day, I hope to make, package and sell my chocolates online. I've never done it before and it would surely give me a great sense of accomplishment."
Kolej Damansara Utama School of Hospitality, Tourism and Culinary Arts started its first basic chocolate-making course last week.
The two-month course is taught by Chef Amer Hamzah, who began his career with a job at the Malaysian Cocoa Board before venturing into the industry. The award-winning master chocolatier's clientele include royalty, ministers and other prominent people.
The first company he worked for was Quantum Supplies (M) Sdn Bhd, now known as Fidani Chocolatier Sdn Bhd, which operates the country's largest hand-made chocolate factory and for whom he developed the house brands Fidani, Farell's and Danson.
He also developed private labels for Malaysia Airlines, Famous Amos and for foreign markets.
"Chocolate is my life," says Amer. "You could say I'm trapped in a chocolate world. I learned to cook from my parents. Since I was 8, I've been making Malay kuih, briyani rice, etc. I'm proud to be the first Malaysian to create chocolates for Van Houten."
Teaching people to make chocolate, he says, is his satisfaction.
"In Malaysia, we're still trying to find our identity. In the chocolate world we're still rojak-rojak. I hope, one day, we will get to the premium point.
"Look at the Taiwanese bread and how they've marketed themselves. We've got the best cocoa butter in the world, there's no reason why we can't do it."
"Malaysians love to eat chocolate but they think making it is too difficult. So, they'd rather spend loads of money buying it. But once you try making it, you'll know that it's not as hard as it seems.
"The art of making chocolate is not like other forms of cooking. It's all in the appreciation of the whole process. It's a matter of self-satisfaction."
What makes chocolate sexy?
Amer says it's the association it has with self-indulgence. It's a luxury. It just melts in your mouth. What other food can do that?
"Chocolate has an image of prestige. It adds value to anything, be it cake or ice-cream. And it's connected with loving someone. From kids to adults, there's no limitation, no discrimination. It unites everyone."
Is there a best time in the day to eat chocolate?
"No, not really. But eat when you're tired or feeling down or frustrated and it will give you an instant lift.
"My four kids are huge chocolate fans and even try to eat it for breakfast. But because they know the difference, they won't settle for less than the best."
But what about that waistline?
"All the myths about chocolate making you fat, causing tooth decay and pimples are not true. But because as kids it was too expensive for our parents to afford chocolates, those were the stories we heard.
"In fact, chocolate is good for you. It gives quick energy. You can skip a meal and eat a bar of chocolate."
What's your personal favourite?
"There are so many, but I can't resist dark chocolate filled with orange or peppermint."
The truth about chocolate
CHOCOLATE is a 'happy' food. When we eat it, we produce endorphins, a family of small proteins, in the brain.
They enhance the sensory properties of chocolate, such as the aroma, taste and mouth-feel, contributing to our on-going sensation of pleasure and well-being.
Myth Chocolate makes you fat.
Truth It is the amount consumed that will determine whether it contributes to body fat.
MythChocolate raises blood cholesterol and blood glucose levels a lot.
Truth It doesn't raise levels too much. Chocolate provides nutrients and antioxidants, making it a healthy snack when eaten in moderation.
Myth Chocolate causes acne.
Truth Poor diet is the real culprit. Hormonal changes at puberty coupled with a diet lacking in zinc and high in iodine are also high on the list of suspects.
Myth Chocolate causes tooth decay.
Truth Tooth decay is not the domain of sugar alone. Most starches and sugar have the potential to cause dental caries. Tannin in cocoa may help prevent caries by reducing the growth of plaque.
Turning points in chocolate lore
• The scientific name for cocoa is Theobroma cocoa, Latin for “food of the Gods”.
• The first cocoa trees grew wild in the tropical rain forests of the Amazon and Orinoco river basins over 4,000 years ago.
• About 400 cocoa beans are needed to produce one pound of chocolate.
• In 1502, Christopher Columbus, on his voyage to the Caribbean, was introduced by the Aztecs to Xocolatl (cocoa drink) and took some
beans back to Spain.
• The Spaniards added hot water, sugar, vanilla and cinnamon, and the drink became all the rage among European nobles.
• Cocoa beans were used as currency by the Aztecs (four nibs could buy a rabbit and 100 nibs a slave).
• In 1600, the Dutch transplanted cocoa trees to their East Indian states of Java and Sumatra, from there they spread to the Philippines, New Guinea and the rest of Indonesia.
• 50 years later, the chocolate drink reached England.
• The first chocolate factory in Britain was established in 1728.
• In 1828, the Dutchman C. J. Van Houten discovered a method for removing the fat from cocoa, which became cocoa butter.
• Van Houten also invented a method to treat cocoa powder with alkali in order to darken the colour and give it a milder flavour.
• From this discovery, the production of chocolate bars and slabs began.
•¸In 1831, the Englishman John Cadbury developed cocoa drinks by adding milk.
• Chocolate bars were invented by Joseph Storrs Fry, and he established a chocolate company in Switzerland.
• Henri Nestle and Daniel Peter experimented adding condensed milk to cocoa, cocoa butter and sugar, making the first milk chocolate.
• In 1857, Milton Hershey was born in Pennsylvania. He started the world’s largest chocolate manufacturing plant called Hershey.
• The first filled chocolates appeared in Belgium in 1913.
• In 1930, candy bars such as Mars and Kit Kat were invented.
• Lindt launched its 70 per cent cocoa chocolate bar in 1989. It was the first supermarket brand to do so.
• Bitter chocolate is made by mixing cocoa paste with small amounts of sugar. Milk chocolate is a mixture of cocoa paste, cocoa butter, sugar, and substantial quantities of powdered milk. White chocolate is obtained by mixing cocoa butter, sugar and milk.
Sunday, February 8, 2009
The word chocolate
Etymology
The word "chocolate" comes from the Aztecs of Mexico, and is derived from the Nahuatl word xocolatl [1] which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water". The Aztecs associated chocolate with Xochiquetzal, the goddess of fertility. Chocolate is also associated with the Maya god of fertility. Mexican philologist Ignacio Davila Garibi proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Mayan term for water, haa, with the Aztec term, atl."[2] However, it is more likely that the Aztecs themselves coined the term,[3] having long adopted into Nahuatl the Mayan word for the "cacao" bean; the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King of the beverage known as xocolatl.[4] William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources.[5]
History
A mug of hot chocolate. Chocolate was first drunk rather than eaten.See also: History of chocolate
Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs.
Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC.[6] The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.[6] The Maya civilization grew cacao trees in their backyard,[7] and used the cacao seeds it produced to make a frothy, bitter drink.[8] Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes, in addition to everyday life.[9] The chocolate residue found in an early ancient Maya pot in Río Azul, Guatemala, suggests that Maya were drinking chocolate around 400 AD. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chile pepper, and achiote (known today as annatto).[10] Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency.[11] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans.[12] South American and European cultures have used cocoa to treat diarrhea for hundreds of years.[13] All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[14]
Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.[15] It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe, where it quickly became a court favorite.[15] To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.[16] Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.[17] Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.[18] The situation was different in England. Put simply, anyone with money could buy it.[19] The first chocolate house opened in London in 1657.[19] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers.[20]
For hundreds of years, the chocolate making process remained unchanged. When the people saw the Industrial Revolution arrive, many changes occurred that brought about the food today in its modern form. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.[21] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.[22] When new machines were produced, people began experiencing and consuming chocolate worldwide.[23]
Types of chocolate
Main article: Types of chocolate
It has been suggested that Types of chocolate be merged into this article or section. (Discuss)
A half beat of milk chocolate with salmiak filling by FazerSeveral types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.[24]. It has been linked to serotonin levels in the brain. Dark chocolate has recently been promoted for its health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals.
Alongside milk chocolate, white chocolate and dark chocolate are also common chocolate varieties.
White chocolate is formed from a mixture of sugar, cocoa butter, and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.[25] Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals.
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.[26] Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.[27] Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.
Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.
Production
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripeningRoughly two-thirds of the entire world's cocoa is produced in Western Africa, with 43% sourced from Côte d'Ivoire.[28] According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood.[29] The industry is dominated by three chocolate makers, Barry Callebaut, Cargill and Archer Daniels Midland Company. In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[30] Despite some disagreement in the EU about the definition,[clarification needed] chocolate is any product made primarily of cocoa solids and cocoa fat. The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans, by adjusting the relative quantities of the cocoa solids and cocoa fat, and by adding non-chocolate ingredients.[citations needed]
Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.[29]
There are two main jobs associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).[31]
Cacao varieties
Chocolate CreamCacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 degrees Celsius. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit).[32]
The three main varieties of cacao beans used in chocolate are criollo, forastero and trinitario.
Representing only five percent of all cocoa beans grown,[33] 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.[34] There is some dispute about the genetic purity of cocoas sold today as Criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.[35]
The most commonly grown bean is forastero,[33] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the Forastero variety. They are significantly hardier and of higher yield than Criollo. The source of most chocolate marketed,[33] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.[33]
Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties.[36]
Processing
Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins to ferment. The fermentation process is what gives the beans their familiar chocolate taste. It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have a low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from 5 to 7 days.[37]
The dried beans are then transported from the plantation where they were grown to a chocolate manufacturing facility. The beans are then cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.[38]
Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue.
Blending
Main article: Types of chocolate
Chocolate MelangerChocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
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. 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.
The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.
Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used.
The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa.
Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate.[33] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.[33]
In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter in addition to using artificial sweeteners and milk substitutes.[39] Currently, the U.S. Food and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[40][41]
Conching
various chocolate-making machineryMain article: Conching
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.[42]
Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[43] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[43] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
Crystal Melting temp. Notes
I 17 °C (63 °F) Soft, crumbly, melts too easily.
II 21 °C (70 °F) Soft, crumbly, melts too easily.
III 26 °C (78 °F) Firm, poor snap, melts too easily.
IV 28 °C (82 °F) Firm, good snap, melts too easily.
V 34 °C (94 °F) Glossy, firm, best snap, melts near body temperature (37 °C).
VI 36 °C (97 °F) Hard, takes weeks to form.
Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals.[43] Next, the chocolate is cooled to about 27 °C (80 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. 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. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
Two classic ways of manually tempering chocolate are:
Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate).
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
Storage
Molten chocolate and a piece of a chocolate barChocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F), with a relative humidity of less than 50%. Chocolate is generally stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.[44][45][46]
Health
While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the circulatory system.[47] Other beneficial effects suggested include anticancer, brain stimulator, cough preventor and antidiarrhoeal effects.[48] An aphrodisiac effect is yet unproven.
On the other hand, eating large quantities of any energy-rich food such as chocolate increases risk of obesity. The high amount of calories is caused by factory-added substances such as fat and sugar. [49] The high amounts of added fat and sugar are also suggested to make chocolate so addictive. This is because it is psychologically considered to be unhealthy by most (due to the added sugar and fat), causing a desire to eat chocolate, resulting from restraint. [50] As such, eating black chocolate, or chocolate products with sweeteners [51], is considered less addictive (and more healthy) than milk chocolate, white chocolate, or any other high-calorie chocolate product.
There is concern of mild lead poisoning for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.[24]
A study reported by the BBC indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.[52]
Circulatory benefits
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. This is mainly caused by a particular substance present in cocoa called epicatechin.[53] Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily.[54] There has even been a fad diet, named "Chocolate diet", that emphasizes eating chocolate and cocoa powder in capsules. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.[55] Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Processing cocoa with alkali destroys most of the flavonoids.[56]
One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream.[57] Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them.[58] Indeed, small but regular amounts of dark chocolate lower the possibility of a heart attack,[27] a result of cholesterol imbalance according to the lipid hypothesis.[27]
Aphrodisiac
Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Additionally, chocolate's sweet and fatty nature may stimulate the hypothalamus, inducing pleasureable sensations as well as affecting the levels of serotonin.[59] While serotonin has a pleasurable effect, in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive.[59] Finally, chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria.[60] Although there is no firm proof that chocolate is indeed an aphrodisiac, a gift of chocolate is a familiar courtship ritual.
Other benefits
Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea.
Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age.[61]
Mars, Incorporated, a Virginia-based candy company, spends money each year on flavonol research.[62] The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. According to Mars-funded researchers at Harvard, the University of California, and European universities, cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.[63]
Other research indicates that chocolate may be effective at preventing persistent coughing. The ingredient theobromine was found to be almost one third more effective than codeine, the leading cough medicine.[64] The chocolate also appears to soothe and moisten the throat.
Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of chocolate.[65]
Obesity risk
The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease, the amount needed to have this effect would provide a relatively large quantity of calories, which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'.[66]
Acne
Chocolate, ranging from dark to light, can be molded and decorated like these chickens with ribbons.There is a popular belief that the consumption of chocolate can cause acne. Various studies seem to show that this is the case for high glycemic index foods in general, though the question is still being studied. Milk is known to cause acne, including any which is mixed with chocolate.[67]
Lead
Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet, with a potential to cause mild lead poisoning. Recent studies have shown that although the beans themselves absorb little lead, it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in chocolate.[68] A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate, there is a paucity of data on lead concentrations in chocolate products. In a USDA study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 µg lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 µg of lead per gram.[69] In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.[70] While studies show that the lead consumed in chocolate may not all be absorbed by the human body, there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.[71]
Toxicity in animals
Main article: theobromine poisoning
In sufficient amounts, the theobromine found in chocolate is toxic to non-human animals such as horses, dogs, parrots, small rodents, and cats because they are unable to metabolise the chemical effectively.[24] If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment involves inducing vomiting within two hours of ingestion, or contacting a veterinarian.
A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual, approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. Of course, baking chocolate is rarely consumed directly due to its unpleasant taste, but other dark chocolates' canine toxicities may be extrapolated based on this figure. As dogs like the taste of chocolate products as much as humans do, and are capable of finding and eating quantities much larger than typical human servings, they should be kept out of their reach. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals).[72][73][74] Treats made from carob can be used to substitute and pose no health threat to animals.[75]
As a stimulant
Molten Chocolate
A chocolate sweet.
A model of the Reichstag made of chocolate at a Berlin shopSee also: chocoholism
Chocolate contains a variety of substances, some of which have an effect on body chemistry. These include:
Sugar
Theobromine, the primary alkaloid in cocoa and chocolate[76] and partly responsible for chocolate's mood-elevating effect
Tryptophan, an essential amino acid and precursor to serotonin
Phenethylamine, an endogenous alkaloid sometimes described as a 'love chemical;[77] it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts
Caffeine, present only in very small amounts[76]
Chocolate is a mild stimulant to humans mainly due to the presence of theobromine.[78] It is much more potent for horses, and its use in horse racing is prohibited.
Labelling
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.[79]
Chocolates that are organic[80] or fair trade certified[81] carry labels accordingly.
In the United States, some large chocolate manufacturers lobbied the federal government to permit confection containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change, the FDA re-iterated that "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate"[82]
Manufacturers
Main article: List of chocolate manufacturers
Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world. Major examples include Cadbury, Nestlé and Lindt.
The Hershey Company is the largest chocolate manufacturer in North America.[83] Its headquarters is in Hershey, Pennsylvania, a town permeated by the aroma of cocoa on some days,[84] and home to Hershey's Chocolate World. It was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company, a subsidiary of his Lancaster Caramel Company. Hershey's candies and other products are sold worldwide.[83]
The Hershey Company reached fame mainly because of three of its creations: the Hershey bar, Hershey's kisses and Reese's Peanut Butter Cups.
Mars, Incorporated is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Headquartered in McLean, Virginia, USA, the company is entirely owned by the Mars family, making it one of the largest privately owned U.S. corporations. Mars is most famous for its eponymous Mars Bar, as well as other confectionery such as Milky Way, M&M's, Twix, Skittles and Snickers.
Chocolate in popular culture
Cadbury Creme Eggs are fondant-filled chocolate eggs.
Holidays
Chocolate is one of the most popular treats given on holidays. On Valentine's Day, a box of chocolate is given, usually with flowers and a greeting card. It is given on other holidays, including Christmas, Thanksgiving, and birthdays, although no special chocolate creation is common on these holidays. On Easter, chocolate eggs are popular gifts. A chocolate egg is a confectionery made primarily of chocolate, and can either be solid, hollow, or filled with cream.
Books and film
Chocolate has been the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by Willy Wonka. Two film adaptations of the novel were produced. The first was Willy Wonka & the Chocolate Factory, a 1971 film which later became a cult classic. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory. The 2005 film was very well received by critics[85] and was one of the highest grossing films of its year, earning over US$470,000,000 worldwide.[86] Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where it was nominated for Best Costume Design for Gabriella Pesucci.[87]
Chocolat is a 1999 novel by Joanne Harris. It tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople through magic. The 2000 film adaptation, Chocolat, also proved successful, grossing over US$150,000,000 worldwide,[88] and receiving Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best Original Score
The word "chocolate" comes from the Aztecs of Mexico, and is derived from the Nahuatl word xocolatl [1] which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water". The Aztecs associated chocolate with Xochiquetzal, the goddess of fertility. Chocolate is also associated with the Maya god of fertility. Mexican philologist Ignacio Davila Garibi proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Mayan term for water, haa, with the Aztec term, atl."[2] However, it is more likely that the Aztecs themselves coined the term,[3] having long adopted into Nahuatl the Mayan word for the "cacao" bean; the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King of the beverage known as xocolatl.[4] William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources.[5]
History
A mug of hot chocolate. Chocolate was first drunk rather than eaten.See also: History of chocolate
Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs.
Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC.[6] The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.[6] The Maya civilization grew cacao trees in their backyard,[7] and used the cacao seeds it produced to make a frothy, bitter drink.[8] Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes, in addition to everyday life.[9] The chocolate residue found in an early ancient Maya pot in Río Azul, Guatemala, suggests that Maya were drinking chocolate around 400 AD. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chile pepper, and achiote (known today as annatto).[10] Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency.[11] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans.[12] South American and European cultures have used cocoa to treat diarrhea for hundreds of years.[13] All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[14]
Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.[15] It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe, where it quickly became a court favorite.[15] To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.[16] Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.[17] Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.[18] The situation was different in England. Put simply, anyone with money could buy it.[19] The first chocolate house opened in London in 1657.[19] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers.[20]
For hundreds of years, the chocolate making process remained unchanged. When the people saw the Industrial Revolution arrive, many changes occurred that brought about the food today in its modern form. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.[21] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.[22] When new machines were produced, people began experiencing and consuming chocolate worldwide.[23]
Types of chocolate
Main article: Types of chocolate
It has been suggested that Types of chocolate be merged into this article or section. (Discuss)
A half beat of milk chocolate with salmiak filling by FazerSeveral types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.[24]. It has been linked to serotonin levels in the brain. Dark chocolate has recently been promoted for its health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals.
Alongside milk chocolate, white chocolate and dark chocolate are also common chocolate varieties.
White chocolate is formed from a mixture of sugar, cocoa butter, and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.[25] Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals.
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.[26] Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.[27] Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.
Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.
Production
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripeningRoughly two-thirds of the entire world's cocoa is produced in Western Africa, with 43% sourced from Côte d'Ivoire.[28] According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood.[29] The industry is dominated by three chocolate makers, Barry Callebaut, Cargill and Archer Daniels Midland Company. In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[30] Despite some disagreement in the EU about the definition,[clarification needed] chocolate is any product made primarily of cocoa solids and cocoa fat. The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans, by adjusting the relative quantities of the cocoa solids and cocoa fat, and by adding non-chocolate ingredients.[citations needed]
Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.[29]
There are two main jobs associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).[31]
Cacao varieties
Chocolate CreamCacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 degrees Celsius. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit).[32]
The three main varieties of cacao beans used in chocolate are criollo, forastero and trinitario.
Representing only five percent of all cocoa beans grown,[33] 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.[34] There is some dispute about the genetic purity of cocoas sold today as Criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.[35]
The most commonly grown bean is forastero,[33] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the Forastero variety. They are significantly hardier and of higher yield than Criollo. The source of most chocolate marketed,[33] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.[33]
Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties.[36]
Processing
Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins to ferment. The fermentation process is what gives the beans their familiar chocolate taste. It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have a low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from 5 to 7 days.[37]
The dried beans are then transported from the plantation where they were grown to a chocolate manufacturing facility. The beans are then cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.[38]
Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue.
Blending
Main article: Types of chocolate
Chocolate MelangerChocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
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. 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.
The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.
Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used.
The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa.
Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate.[33] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.[33]
In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter in addition to using artificial sweeteners and milk substitutes.[39] Currently, the U.S. Food and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[40][41]
Conching
various chocolate-making machineryMain article: Conching
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.[42]
Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[43] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[43] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
Crystal Melting temp. Notes
I 17 °C (63 °F) Soft, crumbly, melts too easily.
II 21 °C (70 °F) Soft, crumbly, melts too easily.
III 26 °C (78 °F) Firm, poor snap, melts too easily.
IV 28 °C (82 °F) Firm, good snap, melts too easily.
V 34 °C (94 °F) Glossy, firm, best snap, melts near body temperature (37 °C).
VI 36 °C (97 °F) Hard, takes weeks to form.
Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals.[43] Next, the chocolate is cooled to about 27 °C (80 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. 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. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
Two classic ways of manually tempering chocolate are:
Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate).
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
Storage
Molten chocolate and a piece of a chocolate barChocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F), with a relative humidity of less than 50%. Chocolate is generally stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.[44][45][46]
Health
While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the circulatory system.[47] Other beneficial effects suggested include anticancer, brain stimulator, cough preventor and antidiarrhoeal effects.[48] An aphrodisiac effect is yet unproven.
On the other hand, eating large quantities of any energy-rich food such as chocolate increases risk of obesity. The high amount of calories is caused by factory-added substances such as fat and sugar. [49] The high amounts of added fat and sugar are also suggested to make chocolate so addictive. This is because it is psychologically considered to be unhealthy by most (due to the added sugar and fat), causing a desire to eat chocolate, resulting from restraint. [50] As such, eating black chocolate, or chocolate products with sweeteners [51], is considered less addictive (and more healthy) than milk chocolate, white chocolate, or any other high-calorie chocolate product.
There is concern of mild lead poisoning for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.[24]
A study reported by the BBC indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.[52]
Circulatory benefits
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. This is mainly caused by a particular substance present in cocoa called epicatechin.[53] Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily.[54] There has even been a fad diet, named "Chocolate diet", that emphasizes eating chocolate and cocoa powder in capsules. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.[55] Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Processing cocoa with alkali destroys most of the flavonoids.[56]
One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream.[57] Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them.[58] Indeed, small but regular amounts of dark chocolate lower the possibility of a heart attack,[27] a result of cholesterol imbalance according to the lipid hypothesis.[27]
Aphrodisiac
Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Additionally, chocolate's sweet and fatty nature may stimulate the hypothalamus, inducing pleasureable sensations as well as affecting the levels of serotonin.[59] While serotonin has a pleasurable effect, in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive.[59] Finally, chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria.[60] Although there is no firm proof that chocolate is indeed an aphrodisiac, a gift of chocolate is a familiar courtship ritual.
Other benefits
Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea.
Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age.[61]
Mars, Incorporated, a Virginia-based candy company, spends money each year on flavonol research.[62] The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. According to Mars-funded researchers at Harvard, the University of California, and European universities, cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.[63]
Other research indicates that chocolate may be effective at preventing persistent coughing. The ingredient theobromine was found to be almost one third more effective than codeine, the leading cough medicine.[64] The chocolate also appears to soothe and moisten the throat.
Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of chocolate.[65]
Obesity risk
The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease, the amount needed to have this effect would provide a relatively large quantity of calories, which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'.[66]
Acne
Chocolate, ranging from dark to light, can be molded and decorated like these chickens with ribbons.There is a popular belief that the consumption of chocolate can cause acne. Various studies seem to show that this is the case for high glycemic index foods in general, though the question is still being studied. Milk is known to cause acne, including any which is mixed with chocolate.[67]
Lead
Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet, with a potential to cause mild lead poisoning. Recent studies have shown that although the beans themselves absorb little lead, it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in chocolate.[68] A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate, there is a paucity of data on lead concentrations in chocolate products. In a USDA study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 µg lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 µg of lead per gram.[69] In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.[70] While studies show that the lead consumed in chocolate may not all be absorbed by the human body, there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.[71]
Toxicity in animals
Main article: theobromine poisoning
In sufficient amounts, the theobromine found in chocolate is toxic to non-human animals such as horses, dogs, parrots, small rodents, and cats because they are unable to metabolise the chemical effectively.[24] If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment involves inducing vomiting within two hours of ingestion, or contacting a veterinarian.
A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual, approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. Of course, baking chocolate is rarely consumed directly due to its unpleasant taste, but other dark chocolates' canine toxicities may be extrapolated based on this figure. As dogs like the taste of chocolate products as much as humans do, and are capable of finding and eating quantities much larger than typical human servings, they should be kept out of their reach. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals).[72][73][74] Treats made from carob can be used to substitute and pose no health threat to animals.[75]
As a stimulant
Molten Chocolate
A chocolate sweet.
A model of the Reichstag made of chocolate at a Berlin shopSee also: chocoholism
Chocolate contains a variety of substances, some of which have an effect on body chemistry. These include:
Sugar
Theobromine, the primary alkaloid in cocoa and chocolate[76] and partly responsible for chocolate's mood-elevating effect
Tryptophan, an essential amino acid and precursor to serotonin
Phenethylamine, an endogenous alkaloid sometimes described as a 'love chemical;[77] it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts
Caffeine, present only in very small amounts[76]
Chocolate is a mild stimulant to humans mainly due to the presence of theobromine.[78] It is much more potent for horses, and its use in horse racing is prohibited.
Labelling
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.[79]
Chocolates that are organic[80] or fair trade certified[81] carry labels accordingly.
In the United States, some large chocolate manufacturers lobbied the federal government to permit confection containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change, the FDA re-iterated that "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate"[82]
Manufacturers
Main article: List of chocolate manufacturers
Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world. Major examples include Cadbury, Nestlé and Lindt.
The Hershey Company is the largest chocolate manufacturer in North America.[83] Its headquarters is in Hershey, Pennsylvania, a town permeated by the aroma of cocoa on some days,[84] and home to Hershey's Chocolate World. It was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company, a subsidiary of his Lancaster Caramel Company. Hershey's candies and other products are sold worldwide.[83]
The Hershey Company reached fame mainly because of three of its creations: the Hershey bar, Hershey's kisses and Reese's Peanut Butter Cups.
Mars, Incorporated is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Headquartered in McLean, Virginia, USA, the company is entirely owned by the Mars family, making it one of the largest privately owned U.S. corporations. Mars is most famous for its eponymous Mars Bar, as well as other confectionery such as Milky Way, M&M's, Twix, Skittles and Snickers.
Chocolate in popular culture
Cadbury Creme Eggs are fondant-filled chocolate eggs.
Holidays
Chocolate is one of the most popular treats given on holidays. On Valentine's Day, a box of chocolate is given, usually with flowers and a greeting card. It is given on other holidays, including Christmas, Thanksgiving, and birthdays, although no special chocolate creation is common on these holidays. On Easter, chocolate eggs are popular gifts. A chocolate egg is a confectionery made primarily of chocolate, and can either be solid, hollow, or filled with cream.
Books and film
Chocolate has been the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by Willy Wonka. Two film adaptations of the novel were produced. The first was Willy Wonka & the Chocolate Factory, a 1971 film which later became a cult classic. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory. The 2005 film was very well received by critics[85] and was one of the highest grossing films of its year, earning over US$470,000,000 worldwide.[86] Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where it was nominated for Best Costume Design for Gabriella Pesucci.[87]
Chocolat is a 1999 novel by Joanne Harris. It tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople through magic. The 2000 film adaptation, Chocolat, also proved successful, grossing over US$150,000,000 worldwide,[88] and receiving Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best Original Score
Chocolate's good for business
Strategies: Chocolate's good for business
Updated 11/29/2007 10:17 PM
Digg del.icio.us Newsvine Reddit Facebook What's this? Chocolate is more than just my favorite food group. Chocolate, as an industry, is booming, sweet with opportunities for entrepreneurs and small businesses.
Like most food specialty businesses, there are few barriers to entry for a chocolate company. Start-up costs can be low; in some states, you can even start in your home kitchen. Most importantly, there's a healthy market, whether you want to sell directly or through others, as both consumers and retailers eagerly seek new, creative chocolate offerings.
To discover the ingredients of a successful chocolate company, I spoke with founders of two thriving chocolate businesses: Donna Gabrilson of Market Street Toffee in Phoenix, Ariz., (www.marketstreettoffee.com) and Jeff Shepherd of Lillie Belle Farms in Jacksonville, Ore. (www.lilliebellefarms.com)
When Donna sent a box of Market Street chocolate toffee to my office last year, my staff all agreed it was the best toffee we'd ever eaten. Equally impressive was the presentation: personalized gift band, beautiful box and ribbon.
I found Lillie Belle chocolates at the New York Chocolate Show (yes, there is a chocolate show, and yes, it is yummy). Though it sounds odd, Lillie Belle's blue-cheese chocolate truffle was a standout. Yes — blue cheese in chocolate. Surprisingly delicious!
FIND MORE STORIES IN: California | Arizona | Philadelphia | Colorado | Connecticut | Indiana | New York City | Phoenix | Oregon | Jacksonville | San Jose | Boulder | Norwalk | Finding | A Day | Emeryville | Angel Investor | Willie Wonka | Rhonda Abrams
If you aim to be the next Willie Wonka, here are some tricks you can learn from Donna and Jeff:
• Keep start-up costs low.
Jeff started making chocolates at home. "In Oregon, you can get a license to produce food in your own home, based on volume. After two years, I passed the volume allowed (by the state), rented a small warehouse and converted that into a chocolate kitchen."
"Initially, I leased commercial kitchen space from a caterer," said Donna. "Most folks think you have to have your own commercial kitchen, but go to a caterer, go to a cafe. Lots of restaurants are dark on Mondays. You might have to get up at 2 a.m. to use someone's kitchen, but you do whatever you need to do."
• Start at farmers markets.
"I started selling truffles at farmers markets," Jeff said, " and now have seven full-time employees and sell to over 300 stores nationwide."
Donna used farmers markets to perfect her products as well as make sales. "Rather than waiting for people to come to me and paying huge amount of money in leases, farmers markets are a great way to have a focus group ... see what people thought of products."
• Use great ingredients.
Jeff began Lillie Belle as a 2-acre organic berry farm, so he grows all the berries in the truffles and cordials himself. "I figured I could jar all these berries up and make jam, but on a whim, I made some raspberry truffles for myself. All the chocolate and fruit is organic. The butter and cream are from a small local dairy, certified sustainable. I seek out other farmers like myself."
• Be different from competitors.
You can stand out from the competition with unique products, like blue cheese or organic truffles. But you can specialize in other ways, such as packaging.
"I tried to find a unique, classy, sophisticated way of packing our product to differentiate us," said Donna. "What's special about us is that we can personalize from one box to thousands of boxes. Ninety percent of our business is corporate-related."
A few other standout independent companies from the Chocolate Show:
• FairyTale Brownies, Phoenix. Wide choice of brownie flavors, attractive packaging. Great gift for college students! (www.brownies.com)
• Knipschildt Chocolatier, Norwalk, Conn. Beautifully presented handmade chocolates and truffles. (www.knipschildt.com)
• Chocolove, Boulder, Colo. Organic and single-source chocolate bars. (www.chocolove.com)
• DeBrand, Ft. Wayne, Ind. A bigger small company, founded and headed by a woman, with a wide assortment of chocolate choices. Even the box can be chocolate! (www.debrand.com)
• Luv's Brownies, San Jose, Calif. Heart-shaped brownies. (www.luvsbrownies.com)
• John & Kiras, Philadelphia. Ingredients from local, sustainable family farms; their mint comes from urban school garden projects. (www.johnandkiras.com)
• Christopher Norman Chocolates, New York City. Upscale, unique chocolate creations — even a set of chocolate dominoes. (www.christophernormanchocolates.com)
• Charles Chocolates, Emeryville, Calif. Beautiful, handmade chocolates, including edible chocolate boxes and tea-infused chocolates. (www.charleschocolates.com)
Rhonda Abrams is president of The Planning Shop, publisher of books for entrepreneurs. Their newest is Finding an Angel Investor In A Day. Register for Rhonda's free business planning newsletter at www.PlanningShop.com. For an index of her columns, click here. Copyright Rhonda Abrams
Updated 11/29/2007 10:17 PM
Digg del.icio.us Newsvine Reddit Facebook What's this? Chocolate is more than just my favorite food group. Chocolate, as an industry, is booming, sweet with opportunities for entrepreneurs and small businesses.
Like most food specialty businesses, there are few barriers to entry for a chocolate company. Start-up costs can be low; in some states, you can even start in your home kitchen. Most importantly, there's a healthy market, whether you want to sell directly or through others, as both consumers and retailers eagerly seek new, creative chocolate offerings.
To discover the ingredients of a successful chocolate company, I spoke with founders of two thriving chocolate businesses: Donna Gabrilson of Market Street Toffee in Phoenix, Ariz., (www.marketstreettoffee.com) and Jeff Shepherd of Lillie Belle Farms in Jacksonville, Ore. (www.lilliebellefarms.com)
When Donna sent a box of Market Street chocolate toffee to my office last year, my staff all agreed it was the best toffee we'd ever eaten. Equally impressive was the presentation: personalized gift band, beautiful box and ribbon.
I found Lillie Belle chocolates at the New York Chocolate Show (yes, there is a chocolate show, and yes, it is yummy). Though it sounds odd, Lillie Belle's blue-cheese chocolate truffle was a standout. Yes — blue cheese in chocolate. Surprisingly delicious!
FIND MORE STORIES IN: California | Arizona | Philadelphia | Colorado | Connecticut | Indiana | New York City | Phoenix | Oregon | Jacksonville | San Jose | Boulder | Norwalk | Finding | A Day | Emeryville | Angel Investor | Willie Wonka | Rhonda Abrams
If you aim to be the next Willie Wonka, here are some tricks you can learn from Donna and Jeff:
• Keep start-up costs low.
Jeff started making chocolates at home. "In Oregon, you can get a license to produce food in your own home, based on volume. After two years, I passed the volume allowed (by the state), rented a small warehouse and converted that into a chocolate kitchen."
"Initially, I leased commercial kitchen space from a caterer," said Donna. "Most folks think you have to have your own commercial kitchen, but go to a caterer, go to a cafe. Lots of restaurants are dark on Mondays. You might have to get up at 2 a.m. to use someone's kitchen, but you do whatever you need to do."
• Start at farmers markets.
"I started selling truffles at farmers markets," Jeff said, " and now have seven full-time employees and sell to over 300 stores nationwide."
Donna used farmers markets to perfect her products as well as make sales. "Rather than waiting for people to come to me and paying huge amount of money in leases, farmers markets are a great way to have a focus group ... see what people thought of products."
• Use great ingredients.
Jeff began Lillie Belle as a 2-acre organic berry farm, so he grows all the berries in the truffles and cordials himself. "I figured I could jar all these berries up and make jam, but on a whim, I made some raspberry truffles for myself. All the chocolate and fruit is organic. The butter and cream are from a small local dairy, certified sustainable. I seek out other farmers like myself."
• Be different from competitors.
You can stand out from the competition with unique products, like blue cheese or organic truffles. But you can specialize in other ways, such as packaging.
"I tried to find a unique, classy, sophisticated way of packing our product to differentiate us," said Donna. "What's special about us is that we can personalize from one box to thousands of boxes. Ninety percent of our business is corporate-related."
A few other standout independent companies from the Chocolate Show:
• FairyTale Brownies, Phoenix. Wide choice of brownie flavors, attractive packaging. Great gift for college students! (www.brownies.com)
• Knipschildt Chocolatier, Norwalk, Conn. Beautifully presented handmade chocolates and truffles. (www.knipschildt.com)
• Chocolove, Boulder, Colo. Organic and single-source chocolate bars. (www.chocolove.com)
• DeBrand, Ft. Wayne, Ind. A bigger small company, founded and headed by a woman, with a wide assortment of chocolate choices. Even the box can be chocolate! (www.debrand.com)
• Luv's Brownies, San Jose, Calif. Heart-shaped brownies. (www.luvsbrownies.com)
• John & Kiras, Philadelphia. Ingredients from local, sustainable family farms; their mint comes from urban school garden projects. (www.johnandkiras.com)
• Christopher Norman Chocolates, New York City. Upscale, unique chocolate creations — even a set of chocolate dominoes. (www.christophernormanchocolates.com)
• Charles Chocolates, Emeryville, Calif. Beautiful, handmade chocolates, including edible chocolate boxes and tea-infused chocolates. (www.charleschocolates.com)
Rhonda Abrams is president of The Planning Shop, publisher of books for entrepreneurs. Their newest is Finding an Angel Investor In A Day. Register for Rhonda's free business planning newsletter at www.PlanningShop.com. For an index of her columns, click here. Copyright Rhonda Abrams
The Sweet Success of a Chocolate Business
The Sweet Success of a Chocolate Business
If chocolate is your passion, this could be the business opportunity you’ve been waiting for.
By Sara Wilson | November 17, 2006
The verdict is in: Chocolate has officially gone from sinful to unstoppable. In fact, trend-watching firm Datamonitor named chocolate "the new coffee" in a list of the top 10 trends to watch. But that's not all: Studies have come out demonstrating the health benefits of flavanoids often contained in dark chocolate. Sales are soaring (dark chocolate sales were up 40 percent in 2006, according to Mintel International), and entrepreneurial opportunities are rich with promise. "Chocolate is more popular today than ever before," says Joan Steuer, founder and president of Chocolate Marketing LLC, a Los Angeles consulting firm that specializes in strategic forecasting and tracking trends in the chocolate industry. So stop drooling and take a bite of the action. Dark, artisanal, organic, socially responsible and nutraceutically enhanced chocolates are especially hot varieties, according to Steuer. Opportunities also exist in chocolate cafes, chocolate fountains and chocolate education, such as tastings. And you can't go wrong with basics like chocolate snacks or a shelf-stable ganache. Says Steuer, "The world of chocolate is wide open for anyone to succeed if they take the right steps."
Getting Started
Thinking of launching your own brand of chocolate? Follow these tips:
Ask yourself three key questions. "Ask yourself, 'Where am I now, where do I want to be and how do I get there?’" advises Joan Steuer, founder of Chocolate Marketing LLC, a Los Angeles consulting firm that specializes in strategic forecasting and tracking trends in the chocolate industry. When answering, refrain from comparing yourself to the competition. Instead, focus on your strengths and your distinguishing qualities.
Pool your resources. Have enough money in the bank to last you at least six months out, recommends Steuer, and form a board of advisors who can offer unbiased advice and suggestions. When forming your board, don't limit yourself to experts within the chocolate industry. Even people from outside of the industry can offer great insight.
Love what you do. "For every entrepreneur, it's always going to be harder than you think it is, and you have to have great love and passion," says Steuer. "Don't just chase chocolate because you think you'll make money. It's hard to make money in chocolate. I work with struggling artisans as well as wildly successful companies."
Keep your eyes wide open. Chocolate, in general, will never lose its appeal, but studies, research and taste buds can change with each passing year, bringing certain types or flavors of chocolate to the forefront. In order to keep up with these trends, Steuer stresses the importance of living consciously. "Don't have blinders on to other industries because that's often from where the best ideas come," says Steuer. "Look at technology and make analogies into our world. Look at art. Go into a container store and look at convenience. Is there a way to package a chocolate bar that peels like a banana so you can get at it more easily without unwrapping it? Those are things that I think about when I come up with ideas. I look at things and I think about the environment. You need to look everywhere for trends, and you'll easily then be leading the market instead of following."
Believe in yourself and your product. "If you think your idea is ahead of its time, chances are that it's a great idea," says Steuer. "It's just a matter of letting people know why they need it and why it's different and better."
If chocolate is your passion, this could be the business opportunity you’ve been waiting for.
By Sara Wilson | November 17, 2006
The verdict is in: Chocolate has officially gone from sinful to unstoppable. In fact, trend-watching firm Datamonitor named chocolate "the new coffee" in a list of the top 10 trends to watch. But that's not all: Studies have come out demonstrating the health benefits of flavanoids often contained in dark chocolate. Sales are soaring (dark chocolate sales were up 40 percent in 2006, according to Mintel International), and entrepreneurial opportunities are rich with promise. "Chocolate is more popular today than ever before," says Joan Steuer, founder and president of Chocolate Marketing LLC, a Los Angeles consulting firm that specializes in strategic forecasting and tracking trends in the chocolate industry. So stop drooling and take a bite of the action. Dark, artisanal, organic, socially responsible and nutraceutically enhanced chocolates are especially hot varieties, according to Steuer. Opportunities also exist in chocolate cafes, chocolate fountains and chocolate education, such as tastings. And you can't go wrong with basics like chocolate snacks or a shelf-stable ganache. Says Steuer, "The world of chocolate is wide open for anyone to succeed if they take the right steps."
Getting Started
Thinking of launching your own brand of chocolate? Follow these tips:
Ask yourself three key questions. "Ask yourself, 'Where am I now, where do I want to be and how do I get there?’" advises Joan Steuer, founder of Chocolate Marketing LLC, a Los Angeles consulting firm that specializes in strategic forecasting and tracking trends in the chocolate industry. When answering, refrain from comparing yourself to the competition. Instead, focus on your strengths and your distinguishing qualities.
Pool your resources. Have enough money in the bank to last you at least six months out, recommends Steuer, and form a board of advisors who can offer unbiased advice and suggestions. When forming your board, don't limit yourself to experts within the chocolate industry. Even people from outside of the industry can offer great insight.
Love what you do. "For every entrepreneur, it's always going to be harder than you think it is, and you have to have great love and passion," says Steuer. "Don't just chase chocolate because you think you'll make money. It's hard to make money in chocolate. I work with struggling artisans as well as wildly successful companies."
Keep your eyes wide open. Chocolate, in general, will never lose its appeal, but studies, research and taste buds can change with each passing year, bringing certain types or flavors of chocolate to the forefront. In order to keep up with these trends, Steuer stresses the importance of living consciously. "Don't have blinders on to other industries because that's often from where the best ideas come," says Steuer. "Look at technology and make analogies into our world. Look at art. Go into a container store and look at convenience. Is there a way to package a chocolate bar that peels like a banana so you can get at it more easily without unwrapping it? Those are things that I think about when I come up with ideas. I look at things and I think about the environment. You need to look everywhere for trends, and you'll easily then be leading the market instead of following."
Believe in yourself and your product. "If you think your idea is ahead of its time, chances are that it's a great idea," says Steuer. "It's just a matter of letting people know why they need it and why it's different and better."
Non Halal chocolates
Bounty
Celebrations
Dove Chocolate
Flyte
Galaxy
Kudos (North America)
Lockets
M-Azing (North America)
Maltesers
M&M's
Mars Bar
Mars Delight
Milky Way
Minstrels (UK only)
Mars Planets (newly inroduced in UK)
Skittles
Snickers (The top-selling candy bar in the United States. Known in the UK as Marathon until 1990.)
Starbur st (Originally Opal Fruits in the UK .)
3 Musketeers ( North America )
Topic
Twix
Snicker's Marathon Energy Bar
AquaDrops
Celebrations
Dove Chocolate
Flyte
Galaxy
Kudos (North America)
Lockets
M-Azing (North America)
Maltesers
M&M's
Mars Bar
Mars Delight
Milky Way
Minstrels (UK only)
Mars Planets (newly inroduced in UK)
Skittles
Snickers (The top-selling candy bar in the United States. Known in the UK as Marathon until 1990.)
Starbur st (Originally Opal Fruits in the UK .)
3 Musketeers ( North America )
Topic
Twix
Snicker's Marathon Energy Bar
AquaDrops
Are we eating HALAL products?
Are we eating Pork?- Dr. M. Amjad Khan"In nearly all the western countries including Europe, the primary choice for meat is pig. There are a lot of farms in these countries to breed this animal. In France alone, Pig Farms account for more than 42,000. Pigs have the highest quantity of fat in their body than any other animal. The following report by a medical practitioner reveals the extent to which pig fat might be unknowingly consumed by Muslims throughout the world."
One of my friends, Shaikh Sahib works in Pegal, France, in the Department of Food. His work is to register all makes of goods, foods and medicines. Whenever any company is putting something in the market, its ingredients have to be approved by the Department of Food, France, and as Shaikh Sahib works in the Laboratory Quality Control, he knows about the ingredients. Many of these ingredients contain scientific names, but some have mathematical names, like E-904, E-141. At first, when Shaikh Sahib came across them, he was curious and asked his Department Incharge, who was a French, and he replied, �Just do your job. Don�t ask questions.� This aroused suspicion in Shaikh Sahib�s mind and he started looking-up for them in the files. What he found was enough to astonish any Muslim in the world.
In nearly all the western countries including Europe, the primary choice for meat is pig. There are a lot of farms in these countries to breed this animal. In France alone, Pig Farms account for more than 42,000. Pigs have the highest quantity of fat in their body than any other animal. But Europeans and Americans try to avoid fats. Thus, where does the fat from these pigs go? All pigs are cut in slaughter houses under the control of the department of food and it was the headache of the department of food to dispose of the fat removed from these pigs. Formally, it was burnt (about 60 years ago).
Then they thought of utilizing it. First, they experimented it in the making of soaps and it worked. Then, a full network was formed and this fat was chemically processed, packed and marketed, while the other manufacturing companies bought it. In the meantime, all European States made it a rule that every Food, Medical and Personal Hygiene product should have the ingredients listed on it�s cover. So, this ingredient was listed as pig fat. Those who are living in Europe for the past 40 years know about this. But, these products came under a ban by the Islamic countries at that time, which resulted in a trade deficit. Going back in time, if you are somehow related to South East Asia, you might know about the provoking factors of the 1857 Civil War. At that time, rifle bullets were made in Europe and transported to the sub-continent through the sea. It took months to reach there and the gunpowder in it was ruined due to the exposure to sea. Then, they got the idea of coating the bullets with fat, which was pig fat. The fat layer had to be scratched by teeth before using them. when the word spread, the soldiers, mostly Muslim and some vegetarians, refused to fight. This eventually lead to the Civil War.
The Europeans recognized this fact, and instead of writing �pig fat�, they started writing �animal fat�. All those living in Europe since 1970�s know this fact. When the companies were asked by authorities from the Muslim countries, what animal fat is it, they were told it was cow and sheep fat. Here again a question arose, if it was cow or sheep fat, still it is haram to Muslims, as these animal were not slaughtered as per the Islamic law. Thus, they were again banned. Now, these multinational companies were again facing a severe drought of money as 75% of their income comes from selling their goods to Muslim Countries, and these earn billions of Dollars of profit from their exports to the Muslim world.
Finally they decided to start a coding language, so that only their Departments of Food Administration should know what they are using, and the common man is left lurking in the dark. Thus, they started E-Codes. These E-Ingredients are present in a majority of products of multinational firms including, but not limited to - tooth paste, shaving cream, chewing gum, chocolate, sweets, biscuits, corn flakes, toffees, canned foods, fruit tins, and some medications like multi-vitamins. Since these goods are being used in all Muslim countries indiscrimately, our society is facing problems like shamelessness, rudeness and sexual promiscuity.So I request all Muslims to check the ingredients of the items of daily use and match it with the following list of E-Codes. If any of the ingredients listed below is found, try to avoid it, as it has got pig fat.
E100, E110, E120, E 140, E141, E153, E210, E213, E214, E216, E234, E252, E270, E280, E325, E326, E327, E334, E335, E336, E337, E422, E430, E431, E432, E433, E434, E435, E436, E440, E470, E471, E472, E473, E474, E475, E476, E477, E478, E481, E482, E483, E491, E492, E493, E494, E495, E542, E570, E572, E631, E635, E904.
It is the responsibility of each and every Muslim to follow the Islamic path and also keep his fellow followers informed of anything that he comes across.Mail ths 2 all ur friends and relatives .May Allah help us lead a halal life.{Ameen}.
Source: Young Muslim Digest, March 2005
When i ws comparing these codes with choclates i found only kit-kat which ws free frm these E-codes.
U may find these codes useful .....so jst check out these codes n try to compare wd those product u purchase when u go fr shopping
One of my friends, Shaikh Sahib works in Pegal, France, in the Department of Food. His work is to register all makes of goods, foods and medicines. Whenever any company is putting something in the market, its ingredients have to be approved by the Department of Food, France, and as Shaikh Sahib works in the Laboratory Quality Control, he knows about the ingredients. Many of these ingredients contain scientific names, but some have mathematical names, like E-904, E-141. At first, when Shaikh Sahib came across them, he was curious and asked his Department Incharge, who was a French, and he replied, �Just do your job. Don�t ask questions.� This aroused suspicion in Shaikh Sahib�s mind and he started looking-up for them in the files. What he found was enough to astonish any Muslim in the world.
In nearly all the western countries including Europe, the primary choice for meat is pig. There are a lot of farms in these countries to breed this animal. In France alone, Pig Farms account for more than 42,000. Pigs have the highest quantity of fat in their body than any other animal. But Europeans and Americans try to avoid fats. Thus, where does the fat from these pigs go? All pigs are cut in slaughter houses under the control of the department of food and it was the headache of the department of food to dispose of the fat removed from these pigs. Formally, it was burnt (about 60 years ago).
Then they thought of utilizing it. First, they experimented it in the making of soaps and it worked. Then, a full network was formed and this fat was chemically processed, packed and marketed, while the other manufacturing companies bought it. In the meantime, all European States made it a rule that every Food, Medical and Personal Hygiene product should have the ingredients listed on it�s cover. So, this ingredient was listed as pig fat. Those who are living in Europe for the past 40 years know about this. But, these products came under a ban by the Islamic countries at that time, which resulted in a trade deficit. Going back in time, if you are somehow related to South East Asia, you might know about the provoking factors of the 1857 Civil War. At that time, rifle bullets were made in Europe and transported to the sub-continent through the sea. It took months to reach there and the gunpowder in it was ruined due to the exposure to sea. Then, they got the idea of coating the bullets with fat, which was pig fat. The fat layer had to be scratched by teeth before using them. when the word spread, the soldiers, mostly Muslim and some vegetarians, refused to fight. This eventually lead to the Civil War.
The Europeans recognized this fact, and instead of writing �pig fat�, they started writing �animal fat�. All those living in Europe since 1970�s know this fact. When the companies were asked by authorities from the Muslim countries, what animal fat is it, they were told it was cow and sheep fat. Here again a question arose, if it was cow or sheep fat, still it is haram to Muslims, as these animal were not slaughtered as per the Islamic law. Thus, they were again banned. Now, these multinational companies were again facing a severe drought of money as 75% of their income comes from selling their goods to Muslim Countries, and these earn billions of Dollars of profit from their exports to the Muslim world.
Finally they decided to start a coding language, so that only their Departments of Food Administration should know what they are using, and the common man is left lurking in the dark. Thus, they started E-Codes. These E-Ingredients are present in a majority of products of multinational firms including, but not limited to - tooth paste, shaving cream, chewing gum, chocolate, sweets, biscuits, corn flakes, toffees, canned foods, fruit tins, and some medications like multi-vitamins. Since these goods are being used in all Muslim countries indiscrimately, our society is facing problems like shamelessness, rudeness and sexual promiscuity.So I request all Muslims to check the ingredients of the items of daily use and match it with the following list of E-Codes. If any of the ingredients listed below is found, try to avoid it, as it has got pig fat.
E100, E110, E120, E 140, E141, E153, E210, E213, E214, E216, E234, E252, E270, E280, E325, E326, E327, E334, E335, E336, E337, E422, E430, E431, E432, E433, E434, E435, E436, E440, E470, E471, E472, E473, E474, E475, E476, E477, E478, E481, E482, E483, E491, E492, E493, E494, E495, E542, E570, E572, E631, E635, E904.
It is the responsibility of each and every Muslim to follow the Islamic path and also keep his fellow followers informed of anything that he comes across.Mail ths 2 all ur friends and relatives .May Allah help us lead a halal life.{Ameen}.
Source: Young Muslim Digest, March 2005
When i ws comparing these codes with choclates i found only kit-kat which ws free frm these E-codes.
U may find these codes useful .....so jst check out these codes n try to compare wd those product u purchase when u go fr shopping
Tesco supports Israel?
Halal chocolate arrives at Tesco
Tesco is to distribute halal chocolate bars in six of its stores in time for the Muslim festival of Ramadan.
The supermarket chain has joined forces with Ummah Foods, an East London company that manufactures food compatible with the tenets of Islam.
Tesco already sells a growing range of halal food in its stores.
Khalid Sharif, managing director of Ummah, told BBC News that the halal bars taste "as good as existing brands of chocolate".
Meticulous process
Younger Muslims, according to Mr Sharif, are becoming more concerned with making sure their food is halal, or permissible to Muslims under Islamic law.
To that end, he said, the company ensures the bars do not contain animal fats, and that no alcohol is used to clean machinery in the production plant.
Ummah ensures that even the glue used in the bars' wrappers is free of animal fats.
Till now, Ummah's chocolate bars have only been sold through smaller stores, as well as in hospitals, universities and mosques.
Two varieties of milk chocolate bar - one with a caramel filling, and one with orange creme - will go on sale at Tesco stores in Bradford, Batley, Slough, Watford and Brent Park.
A halal mint chocolate bar is waiting in the wings and will hit the supermarket shelves next year.
Tesco is to distribute halal chocolate bars in six of its stores in time for the Muslim festival of Ramadan.
The supermarket chain has joined forces with Ummah Foods, an East London company that manufactures food compatible with the tenets of Islam.
Tesco already sells a growing range of halal food in its stores.
Khalid Sharif, managing director of Ummah, told BBC News that the halal bars taste "as good as existing brands of chocolate".
Meticulous process
Younger Muslims, according to Mr Sharif, are becoming more concerned with making sure their food is halal, or permissible to Muslims under Islamic law.
To that end, he said, the company ensures the bars do not contain animal fats, and that no alcohol is used to clean machinery in the production plant.
Ummah ensures that even the glue used in the bars' wrappers is free of animal fats.
Till now, Ummah's chocolate bars have only been sold through smaller stores, as well as in hospitals, universities and mosques.
Two varieties of milk chocolate bar - one with a caramel filling, and one with orange creme - will go on sale at Tesco stores in Bradford, Batley, Slough, Watford and Brent Park.
A halal mint chocolate bar is waiting in the wings and will hit the supermarket shelves next year.
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