Welcome to the

presentation
 Science and
Technology of
Nguyễn Tống Minh Thư
Chocolate
Trần Thị Phương Anh
Vũ Thị Thảo Trang
Nguyễn Lê Khánh Linh
TABLE OF
CONTENTS

01 SCIENCE OF CHOCOLATE

TECHNOLOGY OF
02
CHOCOLATE
DETAILS OF CONTENT
1. SCIENCE OF CHOCOLATE
1.1 Introduction of Chocolate
1.2 Composition
1.3 Types of products of chocolate
1.4 Health benefits of Chocolate
1.5 Chocolate for vegan?
1.6 Medical applications
2. TECHNOLOGY OF CHOCOLATE
2.1 Main ingredients in processing Chocolate
2.2 Processing cocoa and Manufacturing Chocolate
2.3 Chemical reactions in processing Chocolate
2.4 Spoilage problems
 SCIENCE OF
01 CHOCOLATE
 1.1. Introduction of Chocolate
Food product made from
01 cocoa beans

02 Consumed as candy

Used to make beverages, flavour

03 or coat various confections and
bakery products
 Can be described as a
04 form of happiness

Rich aroma and intense

05 flavour due to its many
benefits

Has powerful nutritional

06 value and immunity-
boosting power
 Origin of chocolate
Invented by the Mexicans

The Mayans, Incas, and Aztecs planted cocoa

trees and processed and named it chocolate

Discovered by explorers around the world,

bringing cocoa beans mixed with other flavors
and later known to the whole world
 Top 4 chocolate producing
countries in the world

The U.S Germany Switzerland Belgium

1 2 3 4
 1.2. Chemical composition of
chocolate
Table. Content of main components in dry
Chocolate is a product weight of unfermented cocoa beans
widely consumed by all
generations. It is rich in fat, Proteins 10-15%
proteins, carbohydrates, Carbohydrates 2-4%
polyphenols and other Lipids 50-58%
bioactive compounds
Polyphenol 12-18%
Other components
- Methylxathines
- Aldehydes
- Esters
- Ketones
- Pyrazines
- Acids
- Alcohol

These compounds have many roles but

mainly enhance the aroma of chocolate
 1.3. Types of
products
of chocolate
There are 3 main types of chocolate.
Most of us have a favourite, but
they all bring something different to
the table, and require slightly
different steps.
 PRODUCTS
TYPES FEATURES
The percentage of cocoa
required varies by region,
Milk Chocolate
US: only 10% cocoa, while
the EU : 25%

Dark Chocolate at least 35% pure cocoa.

White Chocolate at least 20% cocoa butter

Milk Chocolate is the most widely distributed
type of chocolate

It starts with solid chocolate and then has milk

added in liquid, powdered, or condensed form

Milk Chocolate has a creamier, milder taste

which is very popular in the United States

Milk
Chocolate
 Dark chocolate is the closest form to
pure cocoa

The fat content comes not from

added milk but from cocoa butter,
giving it a purer flavor that is closer
in profile to the cocoa bean

Dark In the US, there are two main forms

of dark chocolate – semisweet and

Chocolate bittersweet
WHITE
CHOCOLATE
Contains a significant amount of milk and added sugar. The difference, only cocoa
product used is cocoa butter

This gives the chocolate its white color as there are no cocoa solids involved in
the production process

It has a sweeter, milder taste than milk and dark chocolate

1.4. HEALTH
BENEFITS
Antioxidant Activity Mineral Components

01 Influence insulin
Biological functions,
including growth, bone 02
resistance
formation, metabolism and
Reduce the risk of diabetes
oxygen transport within blood

Effect on Vascular System Serotonin Levels and endorphins

03 Lowering blood pressure

Improving blood flow to
Boost brain levels of
endorphins (serotonin)
04
the brain and heart Help your immune system
 Vegan chocolate is made without
01 ingredients that come from animals.
High-quality dark chocolate is a great
option for vegans.

Not a fan of super-dark chocolate? Vegans

can enjoy chocolate with almonds, dried
02 fruit, or mint, as these inclusions are often
vegan-friendly.

1.5. CHOCOLATE FOR

VEGAN
 1.6. MEDICAL
APPLICATION
Mars, a Virginia-based Mars is presently marketing
candy company, spends the Cocoavia brand which
millions of dollars each have cholesterol-reducing
year on flavanol research phytosterols and at least 100
milligrams of flavanols. The
Cocoa-based prescription snacks are designed to be
drugs could potentially help eaten primarily for heart
treat diabetes, dementia and benefits
other diseases
 02
TECHNOLO
GY OF
CHOCOLAT
E
 TECHNOLOGY OF CHOCOLATE
01 02
Main ingredients in Processing cocoa and
processing chocolate manufacturing chocolate

03 04
Chemical reactions Spoilage problems
 MAIN
INGREDIENTS
Components Roles
Cocoa beans, cocoa liquor, cocoa mass or cocoa
Cocoa
solids

Natural fat, extra cocoa butter enhances chocolate’s

Cocoa butter
flavor and mouthfeel.

Sugar/Sweeteners Provide sweet flavor

Lecithin An emulsifier makes the ingredients blend together.

May include milk (milk chocolates), coloring agents or fruits, nuts

and other add-ins (specialty chocolates)
 BEAN TO BAR

Melting
Grind the tonibs
completion
tobeans
form (50◦C),liquor,
cocoa cooling
mix towith
crystallisation(32◦C),
other ingredients crystal refining
before growth (27◦C)
to and the
achieve conversion of
smooth texture
Obtain
Ferment
Collect the
Moulding,
Knead
Give the
Break the
the
the moisture
chocolate
cooling,
enzymatically
cocoa content
characteristic
cocoa demoulding
scraped
beansto
dark 7%
orbyremove
brown
from
and
the further
rollers:
color,
packaging
shell
microbiologically
removing husk develop
chocolaty
(+)
and
totexture
collectflavor
flavor
attain
opening &the
the precursors
flavor,
upnibs
& aroma
desired
the by
(-) winnowing
volatile
cocoa
color,
pods acids,
developcabinet
(-)viscosity.
flavor precursors.
Duct process The cocoa nibs are treated with an alkali
solution such as potassium or sodium carbonate

- Alkalisation
by spraying into the drum and slowly drying <
100◦C.
Degree of alkalisation depends on the alkali
concentration & type, duration, temperature.
Purposes:
● Raise the pH of the beans ( 5.2-5.6 to 6.8-
7.5)
● Improve dispersibility or suspension of
the cocoa solids in water.
● Reduce the bitterness and astringency
● Prevent the sinking of cocoa powder in
cocoa-based drinks
SOME
Five-roll Refiner
EQUIPMENTS A vertical array of 4 increasingly
faster cylinders held by hydraulic
pressure: travel the chocolate film
up & create shearing action.
Internal water flow: control
temperature.

Frisse Conche
A large tank with three
powerful intermeshing mixer
blades: provide shearing and
mixing action.
2.3 Chemical reactions
in Processing Chocolate
 Fermentation
consists of two
phases
FERMENTATIO
N
 Carbohydrates (mainly sucrose, glucose,
and fructose) and citrate present in the
cocoa pulp-bean mass are consumed

The first phase is

In this phase,
dominated by
low content of
anaerobic yeasts Pectin is degraded
oxygen and low
and lactic acid
pH (<4)
bacteria

Carbon dioxide, ethanol … and flavor

compounds are produced
The low pH that develops during fermentation
activates the endogenous enzymes
carboxypeptidase and aspartic endoprotease

These enzymes hydrolyze proteins and make

The breakdown
amino acids and oligopeptides of proteins into
amino acids
The highest activity of these enzymes occurs
shortly after bean death
 As bacteria move in they oxidise the ethanol to
acetic acid and then to carbon dioxide (CO2)
and water
Second phase is
dominated by
This produces heat and raises
acetic acid bacteria
the temperature (50 ◦C or
when aeration higher)
increases

The effect of the temperature together with

the flow of ethanol and acetate from the pulp
into the beans killing of the seed
The destruction of the seed structure,
and the activation of endogenous
enzymes that give the final flavor and
color of the cured cocoa beans

“Fermentation is the key stage for the

production of precursors for development of
proper chocolate aroma”
After fermentation, the beans are
cleaned, sorted, graded and then
roasted.

The most prominent roasting-induced

chemical reactions are Maillard
ROASTING
reaction and caramelization
 Maillard reactions
Carbonyl groups Nucleophilic amino groups
(mainly of reducing sugars) ( amino acids)

Brown nitrogen-containing high-molecular-weight (HMW) polymers, known

as melanoidins
Caramelization
Occurs during heating of
carbohydrates (especially sucrose and
reducing sugars), where high
temperature causes dehydration of
sugars

During caramelization, molecular degradation

of sugars leads to the development of aroma
compounds
Roasting converts the flavour precursors within the bean into
compounds such as aldehydes, esters, lactones, and pyrazine,
which give chocolate its aroma and flavour
Tempering Melting the chocolate while
controlling how its temperature rises
and falls

This technique lets you use the

chocolate the way you want to
and get the perfect result for all
your creations
 Why we need
tempering ?
However only form bV—the second most
stable crystal form—is desired in the final
product Cocoa butter has fatty
acids that undergo
polymorphous
crystallization, meaning
Tempering will control this propensity in they can form six
order to obtain chocolate candy of the
different types of crystal
highest standard: lustrous, smooth, hard,
structures at any one time
crisp, and rich
 Three-step process
1 2 3
Heating the chocolate to Lowering the Reheating gently to
dissolve the fat crystals temperature slightly to eliminate all
form a new crystal unstable crystals
structure

Temperature therefore is crucial to successful tempering

SPOILAGE
PROBLEMS
vv
 Fat bloom
Chocolate bloom is Arising from changes in
either of two types of the fat in the chocolate
whitish coating that can
appear on the surface
of chocolate
Sugar bloom
Formed by the action of
moisture on the sugar
ingredients
 Fat bloom
Is the separation of the cocoa
butter from the other
components

Fat bloom can be identified

by greyish or whitish streaks
on the surface of the
chocolate that typically feels
slick
 REASONS
1 2 3
Bad tempering of the Incorrect cooling methods, The presence of soft fat in
chocolate in that stage of the including covering cold the centers of chocolate-
process centers covered units

4 5 6
The addition to chocolate of Abrasion and finger marking,
Warm storage conditions fats incompatible with cocoa particularly under warm
butter conditions
 Sugar bloom

Can be characterized as a dry,

hard white surface film on
chocolate

The sugar absorbs the moisture,

dissolves, and evaporates. The sugar
then forms larger crystals on the
surface of the chocolate, which causes
this dusty layer.
 REASONS
1 2 3
Storage of chocolates in
Deposit of "dew" during Use of hygroscopic
damp conditions or against
manufacture ingredients
damp walls

4 5 6
Removal of chocolate from
Use of damp packing
cold storage without High-temperature storage
materials
protection
Did you know?

Chocolate that While fat bloom and sugar

has "bloomed" is bloom have a negative effect
still safe to eat on appearance, the product can
be eaten
Thanks
for
listening
!
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