Written by: Amanda Golebiewski
Before I was involved in food science, I thought there were only three types of chocolate: dark, milk, and white. I didn’t think much of it until I took various food science classes in college such as plant science and food chemistry. They introduced me into only a few of the intricacies involved in the cocoa/chocolate business but it was enough to whet my curiosity. Since then, I have worked with chocolate, chocolate liquor, and cocoa powder in my job. This article will only touch on the world of chocolate but it is something that after reading this, you’ll appreciate every chocolate bar, candy, and ice cream a little more.
History
Chocolate all starts from the cacao trees in Central and South America. It is only grown 20 degrees above or below the equator. One exception is in a greenhouse on one of the roofs of a science building at Penn State, University Park, PA. In Latin, the cacao tree is called Theobroma cacao which translates to “food of the gods”. Historians believe that mankind has been processing cacao beans for at least 2000 years. The word “chocolate” comes from the Aztecan word “xocoatl”. The cacao bean was originally used in a bitter drink but now, it can be used for coatings, layers, variegates, chocolate bars, and much more.
Processing
The main cacao tree harvest occurs between October and March; there is a secondary harvest during the summer but it yields smaller beans. Workers inspect the trees to find mature pods; they cut the pods by hand to insure no damage is done to the tree or to any immature pods. This is important because cacao trees take about five years to grow mature pods! They only continue to grow pods until they’re about forty years old. After the beans are harvested, the beans and pulp are removed from the pod. They are left to ferment outside using the yeasts inherently found on the pulp and in the surrounding environment. They are allowed to ferment for 5-7 days; this helps develop flavor and color. If it ferments for much longer spoilage and off notes may occur. After fermentation, they are called cocoa beans; they are subsequently dried to inhibit further fermentation and potential spoilage. Drying also makes shipping and storage easier and more efficient. The beans are sorted by size and quality then sold to chocolate manufacturers.
Once the beans arrive at the chocolate manufacturer, they are roasted to further develop the color and flavor. Roasting is then followed by cracking and winnowing. Cracking is the process in which the beans’ shells are cracked using serrated cones. This exposes the bean kernels; the product is now called cocoa nibs. The shells are significantly lighter than the cocoa nibs so they can be separated using puffs of air. The cocoa nibs are then ground to make chocolate liquor, unsweetened chocolate, or chocolate liquid; all three of these are synonymous. This liquefies the fat in the nib called cocoa butter. There is a second grinding which reduces the solid particle size and promotes a more even mix. The chocolate liquor undergoes conching next. Conching kneads the liquor using a system of paddles and rollers. It is one of the main factors in the final flavor and texture of the product. At this point, this product can be used as one of four things: chocolate liquor, cocoa butter, cocoa powder, or chocolate. Chocolate liquor can be sold as is to certain food manufacturers. The liquor can be separated into cocoa powder and cocoa butter using intense pressure. The cocoa butter is squeezed out and can be sold to food or cosmetic manufacturers. The remaining solids can be processed into cocoa powder. Chocolate is made using the chocolate liquor and mixing it with other ingredients such as sugar, milk, vanilla, or emulsifier. The chocolate must be tempered. Tempering is a controlled heating process which allows the cocoa butter crystals to align favorably. It gives the finished chocolate the glossy shine and clean snap.
Uses
There is an almost infinite amount of uses for chocolate, chocolate liquor, cocoa butter, and cocoa powder. Icings, toppings, coatings, fillings, syrups, and sauces are just a few of the chocolate-based products I’ve dealt with in the past. Although it’s mainly used in the sweet spectrum, there are a few savory applications for chocolate. One of the most popular being molesauce. Mole sauce originated in Mexico – used as a finishing sauce or marinade. Its key flavors being chilis and Mexican chocolate. Mexican chocolate is typically cacao nibs combined with sugar and spices such as vanilla, cinnamon, and nutmeg. It gives the chocolate a deeper and warmer flavor. Overall, chocolate has so much versatility. You just have to know how to use it with the appropriate application.
Types
Since 2017, most experts agree that there are four types of chocolate: milk, white, dark, and ruby. All four kinds have standards of identity that must be met in order to have proper labeling. Milk is the most common chocolate. In the US, milk chocolate is defined as containing at least 10% chocolate liquor and must contain milk powder or condensed milk. The definitions may change based on the country and their respective legislations! White chocolate does not contain any cocoa solids but cocoa butter is its main ingredient. It is a combination of cocoa butter, milk, and sugar that is arguably a chocolate derivative and not officially chocolate. Ruby chocolate is the newest type. It was discovered by Barry Callebaut in 2017. Ruby chocolate is made using ruby cacao beans. With its characteristic pale pink/red color, ruby chocolate is unlike anything we’ve ever had. It has fruity, sour notes that make any confection made with ruby chocolate a little more novel. Although Barry Callebaut is the only producer, it is slowly making its way into local supermarkets’ store shelves.
Final Thoughts
This is only the tip of the iceberg when it comes to chocolate – covering everything would require textbooks worth of material. Chocolate is such a universal food. It’s something that most adults and kids would love to have as a treat. Cookies, cakes, ice creams, confections, and much more wouldn’t be the same without it. Chocolate’s sweet, rich, and complex flavor is something that will never lose its greatness. I’m sure it will be appreciated for millennia to come. With food scientists and chefs to continue pushing chocolate’s boundaries.
Resources
- https://www.history.com/topics/ancient-americas/history-of-chocolate
- https://www.smithsonianmag.com/arts-culture/a-brief-history-of-chocolate-21860917/
- https://www.ecolechocolat.com/en/how-chocolate-is-made.html
- https://www.thespruceeats.com/what-makes-mexican-chocolate-different-4158018
- https://www.scienceofcooking.com/chocolate/all-about-chocolate.html
