ANFS102 Lecture Notes - Lecture 26: Cocoa Butter, Chocolate Liquor, Maillard Reaction
4 May 2016
School
Department
Course
Professor
Document Summary
As consumers continue to crave chocolate, product developers employ a variety of ingredients and techniques in the formulation and manufacture of chocolate confections. Raw cacao or cocoa is being used in chocolate products and cereal and energy bars for more health benefits as well as to impart more intense and bitter flavoring. Part of the human culture for 2000 years. Aztects and mayans (drink from crushed cocoa beans mixed with water and flavorings. Spanish learned about cocoa from the aztec indians and brought this new food back to europe, cocoa was only served to royalty. Grows to 50 ft tall as understory tree in the shade of towering. The tree needs: 65+ degrees f, 80 inches of rain, shade and high humidity. Plants take on the characteristics of the region where it"s grown- its terroir. The cocoa tree- 2 main varieties: criollo. High quality grade of cocoa with exceptional flavor and aroma.
