All about Chocolate

1. All about Chocolate “Life is like a box of chocolates. You never know what you’re going to get.” (Forrest Gump)

2. Overview • Facts • History of Chocolate • Production of Chocolate • Prejudices and Truth • Chocolate in everyday life • Bibliography

3. A. Facts • Facts of Consumption • Nutritional Information • Difference between white chocolate and milk chocolate

4. 1. Facts of Consumption Chocolate consumption in kilograms per person and country

5. Facts of Consumption

6. 2. Nutritional Information

7. Chocolate Type and Composition

8. Theobromine • Theobromine is a methylxanthinewhich occur naturally in cocoa plants. • Other methylxanthine : Caffeine (in coffee)and theophylline (in tea). • The amount of theobromine in the finished product depends on the type of chocolate used and the serving size. • Milk chocolate contains less theobromine than semi-sweet or dark chocolate. • Theobromine mild diuretic action (increases urine production) similar to caffeine, but does not stimulate the central nervous system like caffeine. • Currently there are no theobromine-free chocolate products available to consumers.

9. Two kinds of white chocolate not white chocolate  "Real" white chocolate = candy bark Allergic to cocoa  less consume. Ingredient (primarily): cocoa butter, sugar, milk and vanilla, without any cocoa flavoring by definition: less than 30% chocolate Milk-chocolate-candy: primarily sugar + spices with almost no chocolate Milk chocolate12 % cocoa beans “Real” chocolate99 % cocoa beans 3. Difference between white and milk chocolate White chocolate Milk chocolate Chocolate is any product based on 99% cocoa solid and/or cacao fat

10. Milk Chocolate Chocolate liquor (at least 10%), cocoa butter, sugar and milk (12%) or cream. • Sweet Chocolate Chocolate liquor (at least 15%), cocoa butter and sugar. • Semisweet Or Bittersweet Chocolate Chocolate liquor (at least 35%), cocoa butter and sugar. Sweet and semisweet chocolate are often called Dark chocolate. • Chocolate, Unsweetened Chocolate, Or Baking Chocolate It is produced by grinding cocoa beans smooth, liquid state. • White Chocolate Cocoa butter (at least 20%), milk (14%), sugar without the nonfat cocoa solids (FDA,2002). • Cocoa Cocoa is the product prepared by removing part of the fat (cocoa butter) from the cocoa beans and grinding the remaining material.

11. B. History of Chocolate • Where does Cocoa come from? • Chocolate in Europe – Some Dates

12. 1. Where does Cocoa come from? • First people who made chocolate were the Mayas and the Aztecs (2000 years ago) • They drank chocolate as a bitter and spicy beverage called “xocoatl” (“bitter water”) • Chocolate played an important role in their social and religious life • It symbolized life and fertility and was also used as medicine • It was a drink for wealthy and important people (royalty, priests, etc.) • Cocoa beans were also used as money.

13. History of Chocolate • Cacao bean It has been mashed and eaten for centuries. The history of chocolate spans from 200 B.C. • Cacao tree's fruit is "Theobroma Cacao" which means "food of the gods." • Cacao bean was worshipped as an idol by the Mayan Indians over 2,000 years ago. • 1519  Hernando Cortez tasted "Cacahuatt," a drink enjoyed by Montezuma II, the last Aztec emperor. • 1528  Cortez brought the beans back to Spain where the chocolate drink was made and then heated with added sweeteners.

14. 2. Chocolate in Europe - Some Dates • Mid-1600s  the chocolate drink had gained widespread popularity in France. • 1700s  chocolate houses were as prominent as coffee houses in England. • 1765  The New World's first chocolate factory opened in in the Massachusetts Bay Colony. • 1825  Conrad Van Houten (Dutch chemist) invented a cocoa press  to make chocolate candy by mixing cocoa butter with finely ground sugar. • 1876, Daniel Peter (Swiss candymaker) developed milk chocolate  condensed milk + chocolate liquor. • Peter  smoother texture by "conching (sea shell)“  particles in the chocolate mixture were reduced to a fine texture.

15. Chocolate in Europe - Some Dates •  The first solid chocolate in a stick form had been sold End of 17th century  chocolate came to Germany  first pralines were made by a German cook  a tax was imposed by Frederick I of Prussia 1792  A chocolate factory was opened in Berlin 1875  The first milk chocolate was put on the market

16. C. Production of Chocolate

17. Cocoa Growing Countries

18. Cocoa Beans - The Raw Material

19. Cacao

20. Cacao  Chocolate

21. Flow Diagram of Chocolate Production Step 1: cocoa beans Step 2: shell and nibs Step 3: cocoa powder Step 4: cocoa butter Step 5: plain chocolate

22. BijiCoklatHasilFermentasi & Kering Penurunan KA, Perubahan Warna, Pelepasan Shell, Flavor : Menurunkan bitter Roasting Winnowing Vibration Screen - pH berubah dari 5,5 - 6,0 menjadi 8,2 - untuk menetralkan asam - pembentukan warna - extreme dark Dutch/Alkali Process Grinding Chocolate Liquor Bitter Chocolate Have Color, Flavor, Odor Defatted Sweet/Milk Chocolate Cocoa Butter Cocoa Powder PROSES

23. Cocoa Beans - Roasting

24. Nibs, Shell and Liquor

25. Cocoa Powder

26. Chocolate Confectionery + + Cocoa butter Milk chocolate Sugar   Mixing Product

27. Chocolate Around the World • Belgium : Godiva, Nirvana, Kim’s Chocolate LTD, Charlemagne • Netherlands : Van Houten, Bensdorp, Drosle • Germany : Leysieffer, feodora, stollwerck, Hachez • Austria : Mirabell, Heindl • Italy : Caffarel, la Provenzale • Switzerland : Lindt/Sprungli, Suchard, Toblerone • France : Bonnat, Valrhona • Great Britain : Bendick’s, Green & Black’s, Cadbury • America : Dilettante, Ghirardelli, Guittard, Fran’s chocolates, Hershey • Indonesia : ????

28. D. Prejudices and Truth • Table of Prejudices and Truth • Advantages of plain, dark chocolate

29. 1. Table of Prejudices and Truth * Cheap mass-produced chocolate Plain, dark chocolate

30. Table of Prejudices and Truth *cheap, mass-produced chocolate # dark chocolate (> 70%)

31. Myths and Truths about Candy • MYTH  Candy contributes a lot of the fat & sugar in the American diet. • TRUTH  In fact, less than 2% of the fat and 10% of the sugar in our diets are supplied by candy. Most of the fat actually comes from the high-fat animal products we eat. The main sources of sugar in America's diets are sugary beverages, baked goods and frozen desserts. • MYTH Foods high in saturated fats raise cholesterol levels. • TRUTH Contrary to popular belief, not all types of saturated fats raise blood cholesterol levels. Stearic acid, the primary saturated fatty acid found in chocolate, has been shown to have a neutral effect on blood cholesterol levels.

32. Myths and Truths about Candy • MYTH  An ounce of milk chocolate contains about as much caffeine as a cup of coffee. • TRUTH  Actually, a one-ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg of caffeine in both an ounce of milk chocolate and a cup of decaf, while a cup of regular coffee contains between 150 and 655 mg. of caffeine. • MYTH The sugar in candy causes hyperactivity in children. • TRUTH  Sugar does not cause hyperactivity in children, despite wide-spread belief to the contrary. Recent studies conducted at Vanderbilt University and the University of Iowa College of Medicine found no evidence that sugar has an adverse effect on children's behavior. • MYTH Candies like jelly beans, gum drops or hard candies are high in calories. • TRUTH Not at all. One butterscotch disc has only 20 calories. Eight gum drops or eight jelly beans (the equivalent of one ounce) contain 115 calories. Even better, most of these candies are fat- and cholesterol-free, making them a healthier treat than many people realize.

33. Myths and Truths about Candy • MYTH  Chocolate is addictive. • TRUTH  Although it's true that many people love the taste of chocolate, it is not an addictive food. An addiction is a serious medical condition with specific physical and psychological symptoms. However, the desire for sweet tasting food is a strong biological drive, and it can be satisfied by eating any naturally sweet food or product made with sugar. • MYTH  Candy is responsible for most tooth decay. • TRUTH  Not so. Any food containing fermentable carbohydrates, such as starches or sugars, can contribute to tooth decay. It all depends on how often we eat and drink these foods and how long they remain in our mouths. Good dental hygiene and regular fluoride treatments are the best ways to prevent cavities.

34. Coklat tdk menyebabkan jerawat Coklat tdk menyebabkan kerusakan gigi Aspirin= ganti coklat Fat chocolate= mirip olive oil->bagus untuk kesehatan Cocoa butter contain phenolics, are believed reduce the risk heart disease Fakta tentang Coklat

35. Supports antioxidant effects Mood enhancer (aphrodisiac) Rich of magnesium Cholesterol free  Prevention of clogged arteries and heart attacks  Raises serotonin and releases endorphins  Prevent women of violent mood, heart disease and hypertension Cholesterol furs up arteries 2. Advantages of plain, dark chocolate

36. Coklat tersusun lebih 300 komponen kimia I.e. cafein, theobromine= weak stimulant, Phenylethylamine = strong stimulant( bhn kimia yg dikeluarkan tubuh saat kita fall in love) triptopan=asam amino yg dpt meningkatkan produksi serotonin=anti depresan/natural stress reducer, endorphin=peningkat mood dan pengurang rasa sakit anandamin=mimics the effect of marijuana Stimulan2 tsb meningkatkan aktivitas neurotransmitters =parts of the brain that control our ability to pay attention and stay alert Coklat=The Feel Good Food

37. Chocolate contains pharmacologically active substances (anandamide) that have the same effect on the brain as marijuana, and that these chemicals may be responsible for certain drug-induced psychoses associated with chocolate craving Brain cells have a receptor for THC (tetrahydrocannabinol), which is the active ingredient in marijuana. that chemical reaction is what would make someone feel "high." The Feel Good Food

38. Properties & Behavior • pH,natural 5,5-6,0, alkali treated 5,5-7,8 • Lemak : ester gliserol kombinasi asam linoleat, oleat, palmitat dan stearat stabil dan resisten untuk menjadi tengik, kr padatan non lemak mengandung antioksidan

39. Sebagai pembentuk flavor = tgt komposisi Sbgpelapis = menahan/ pembatas agar air/ flavor tidak moving Fungsi Coklat

40. Tergantung komposisi dan reaksi komponen2 tsb dg bhn lain High grade coklat= flavor bagus Coklat dg kadar lemak tinggi = superior chocolate flavor Penepungan menjadi coklat bubuk = menurunkan senyawa aromatik,namun coklat bubuk plg sering dgnkn dlm pembuatan permen kr mudah diaplikasikan dan menghasilkan flavor dan color yg memuaskan Flavor

41. Tersusun atas lemk, dg melting point 33,3-34,4oC Tersuisun oleh 4 sistem kristalisasi yg berbeda Kristal β (mp 33,3-34,4oC)= plg stabil Kristal β prime (mp 26,7-28,3oC) Kristal α (mp 20,6-23,9oC) Kristal δ 9tdk stabil) Cocoa Butter

42. Harus mengkilap = kristal cocoa butter harus sekecil mungkin Semakin kecil ukuran kristal = makin smooth permukaannya Sebagai Pelapis

43. Coklat cenderung m’bentuk bloom= mjd pudar, warna keabu-abuan, shelf life lebih pendek Kontak dg panas = mempercepat bloom Pelapis yg bagus = cukup kuat melindungi bagian center, cukup kuat thd keretakan/ pech slm handling Kristal lemak yg kecil2 = struktur pelapis lebih kuat= dpt mengontrol terbentuknya bloom Chocolate Bloom

44. E. Chocolate in everyday life • Chocolate in media 1.1 advertising 1.2 films • Quotation about Chocolate

45. Advertising

46. For adults filled with alcohol For children filled with milk cream Advertising

47. Advertising For adults and kids  “play, fun, tension and chocolate” German English

48. Films

49. Films

50. Quotations about Chocolate • There is nothing better than a good friend, except a good friend with chocolate. (Linda Grayson, “The Pickwick Papers”) • It is not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let’s face it, far more reliable than a man. (Miranda Ingram) • Man cannot live on chocolate alone; but woman sure can. (unknown) • This guy found a bottle on the ocean, and he opened it and out popped a genie, and he gave him three wishes. The guy wished a million dollars and poof! there was a million dollars. Then he wished for a convertible, and poof! there was a convertible. And then, he wished he could be irresistible to all women … poof! He turned into a box of chocolates. (unknown)