Chocolate is something that is cherished and known by everyone. There’s nothing better than enjoying a chocolate chip cookie or even just a chocolate bar after a long day. But a question remains: how is this amazing treat created? The answer is fermentation. Fermentation is a huge step in the process of creating chocolate. Without it, chocolate wouldn’t have its distinct flavor. In the paper below, we’ll take a look at how the fermentation process is initiated, what happens during the fermentation process, and how the cocoa beans are further prepared for consumption. There are certain steps that must be taken to ensure the best fermentation results. All chocolate starts out as something known as a pod. These pods grow on trees and are plucked …show more content…
The first part of fermentation happens long before the beans are put into boxes and stored away. When the pods are broken open, the once sterile white creamy layer that surrounds the beans is exposed to yeasts and bacteria- which it gets from the hands of the people opening the pods. Since the creamy layer has plenty of sugars like glucose and fructose in it, the yeasts are able to grow and reproduce rapidly. In turn, the yeasts convert the abundant amount of sugar into alcohol. They also create enzymes that will be used later. This process requires no oxygen- so it is anaerobic. Soon after, the bacteria turns this alcohol into acid- which perforates the beans inside. Unlike the yeasts, the bacteria require oxygen to do this, so the pile is manually turned to keep oxygen in it. Both of these processes generate heat- and the combination of the heat and acid kills the cocoa bean. When the cocoa bean dies the cell walls are broken down and the enzymes created by the yeasts are allowed in. These enzymes induce chemical changes in the substrate- the cocoa beans- that give the chocolate its flavor and color. At the same time, the acid produced by the bacteria has reached the bean, and it lowers the bean’s pH, giving it a sharp, tart flavor. Later, the acid vaporizes and leaves the bean during the roasting process, which we’ll talk about in the next paragraph. Both acetic and lactic acid are produced as a result of …show more content…
Soon after fermentation, the beans are dried to prevent mold growth and too much fermentation. This step also reduces the bitterness left behind from the fermentation stage. Sun drying the beans is the best method as it prevents the weird undercurrent flavors that occur in artificial drying. After the drying process is something known as roasting. This is considered one of the most important stages of cocoa bean development as most of the flavor development happens here. Cocoa beans are roasted in small groups so that the roasting can remain consistent to guarantee the smoothest flavor, and so the roasted beans can cool down faster afterwards. One thing that occurs during the roasting process is the destruction of the tannins- which is something inside the cocoa bean that gives it a sharp, pungent taste to prevent animals from eating it. If the tannins were to remain in the bean, the resulting chocolate would have the sharp taste as well. Roasting must be the correct length of time and consistent so the tannins will be destroyed and converted into phlobaphenes, which are tasteless. Another thing that occurs in the roasting process is the Maillard Reaction- which breaks down the sugars and proteins to create complex flavors for the chocolate. The Maillard Reaction also changes the color to the rich brown we
During Valentine’s week alone, millions of pounds of chocolate candies alone are sold (“Who consumes the most chocolate,” 2012, para 8). This naturally creates a demand for product, which in turns causes a need for ingredients. The main component in chocolate, of course, is cocoa. Since Côte d’Ivoire provides 40 percent of the world’s supply of this crucial ingredient (Losch, 2002, p. 206), it merits investigation i...
Dickens uses verbal irony in his description of the Monseigneur’s chocolate ritual by showing that he must have four men prepare his hot chocolate. If only three men to prepare his hot chocolate it is difficult for him to swallow it. “Yes. It took four men, all four a-blaze with gorgeous decoration”(108). This quote shows how Monseigneur needs specifically four men because each man has one job it has to do like give Monseigneur a napkin, “presented the favoured napkin”(108). “Monseigneur could swallow many things with ease, and was by some few sullen minds supposed to rather be rapidly swallowing France” (108). Dickens uses irony to show the ridiculous situation of the ritual to how France is being destroyed. He uses this to show the contrast as a lord to a servant.
In an interview in with Judy Stone in 1989, Claire Denis, the director of Chocolat (1988), explained that she titled the film “Chocolat” because in the 1950s the term had a slang meaning. At the time, it was used to express being “had or cheated”. This, when paired using word association, created the expression of “To be black is to be cheated.” In Fritz Fanon’s celebrated 1952 essay piece, “The Fact of Blackness”, he expresses, “As long as the black man is among his own, he will have no occasion, except in minor internal conflicts, to experience his being through others.” Fanon goes on to assert that non-White people have to confront the contrived histories about their cultures and origins placed upon them from colonialist society. In terms
A lot of movies today are not only created for the cause of enjoyment, however frequently bring a solid lesson the director wishes to carry. In the movie Chocolat (directed by Lasse Hallstorm), Vianne defy the idea that the way of life, repute and their related ethical values do no longer make a person morally right. From the beginning of the film chocolate becomes chocolate transforms into an image of enticement and something prohibited. Vienne enters town during the Lent and within the beginning people are afraid to flavor her chocolate because it is prohibited with the aid of their faith. Comte de Reynaud, a religious mayor of the metropolis, begins a campaign against Vienne and her shop. He states that Vienne’s affect is dangerous and that
• Mashing –Mashing is the process by which the brewer extracts fermentable sugars from the grain. Basically it consists of steeping the grains in water at temperatures between 140° and 160° Fahrenheit for a period of sixty to ninety minutes at a thickness similar to porridge. This activates naturally occurring enzymes in the grain that convert the grain starches into sugars, like maltose, that yeast can metabolize. This process occurs in a vessel called. a mash tun
Market research and information about the industry is very important to the organization because it will allow the organization to position itself well in terms of sourcing chocolate raw materials and in identifying the market for its products. For example, understanding that some chocolate product purchases are seasonal, e.g., at Christmas; around Mother’s Day; and, on Valentine’s Day, allows the organization to have more product on hand and to create displays, in store, that will increase purchases and attract more customers when existing customers tell their friends about the availability of high end products, at reasonable prices, in their store.
Before Milton Hershey had a world wide known chocolate business, he had a small, not so well known caramel business. Milton Hershey began his chocolate making business in 1893, when his father and him traveled to Chicago to attend a big job fair (Tarshis 14), but it wasn’t until 1900 when Hershey succeed in making the first milk chocolate candy bar (The Hershey Company). Hershey attended an exhibit hall of new and amazing inventions around the world at the fair in Chicago. As Hershey walked into the exhibit hall, he was struck by a delectable smell (Tarshis 14). “Hershey was already a leading candy maker. He had created the largest caramel factory in the country, but he became convinced that the future of his business would be chocolate. At the fair in Chicago, Hershey Bought chocolate-making equipment. He had it shipped back to his caramel factory in Pennsylvania. Then he hired two chocolate makers. Soon the company was churning out chocolate candies in more than 100 shapes” (Tarshis 15).
Chocolate or cacao was first discovered by the Europeans as a New World plant, as the seed of the tropical Theobroma cacao tree. In Latin, Theobroma literally means: “food of the Gods” (Bugbee, Cacao and Chocolate: A Short History of Their Production and Use). Originally found and cultivated in Mexico, Central America and Northern South America, its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water” (Grivetti; Howard-Yana, Chocolate: History, Culture, and Heritage). It was also a beverage in Mayan tradition that served a function as a ceremonial item. The cacao plant is g...
Starbucks founder Howard Schultz made it a point that in order to create the best brew, the best coffee beans were required. Starbucks utilizes only the highest of quality beans for their coffee products, which requires them to carry out a rigorous quality control process. Coffee beans vary in complexity and taste depending on where they are grown. Essentially, the harsher the environment the coffee is grown the better the over all taste. “Robusta beans are popular among some cheaper coffee distributors because they are grown in a more stable and predictable environment resulting in a cheaper price and taste” (Onward 83). Robusta beans have been domesticated, meaning they are “deliberately planted, protected, cared for, and used by humans” (The Human Mosaic 267) Arabica coffee beans are grown on steep mountains in high climates or in dry lands with intense heat. This stress produces b...
In this exercise, two experimentations were performed to compare the fermentation rates of yeast under various conditions and measure the cellular respiration in mitochondria that have been isolated from lima beans. For part one, yeast was grown in various carbohydrate solutions as a food source at various temperatures. A yeast suspension was transferred into a fermentation tube and measurements of 〖CO〗_2 produced were recorded. This
(Preview Speech) Chocolate goes through the harvesting of the cocoa bean, to the processing at the factory, to even more processes to finalize the product.
Fermentation is chemical changes in organic substances produced by the action of enzymes. This general definition includes virtually all chemical reactions of physiological importance, and scientists today often restrict the term to the action of specific enzymes, called ferments, produced by minute organisms such as molds, bacteria, and yeasts. Generally, fermentation results in the breakdown of complex organic substances into simpler ones through the action of catalysts (Encarta).
The recent product, liquor filled chocolates is a viable business that can sell if it is implemented professionally. This recent innovation should be able to acquire attention from the market owing to its combination of selling products. Put simply, the liquor-filled chocolates are chocolates that contain alcohol. According to Novellino (2011), Chocolate-candy sales summed up to $16 billion in 2008 in the U.S. Furthermore, the statistics on alcohol reveals that liquor sales hit $19.9 billion in 2011. What does the statistics reveal about the product? This reveals that the market for the two products is present and combining them will result in a profitable business. This paper is a report on targeting and segmenting the new liquor filled chocolates as a potential business.
The dark chocolate, on the other hand is a strong, somewhat bitter, deep chocolate flavor, a lower amount of sugar and milk fats, and more cocoa butter, and flavor enhancers such as vanilla, chili peppers, orange and mint. Dark chocol...
According to Rahman (2007), fermentation is one of the earliest ancient traditions developed by cultures all around the world to prolong the possible storage time of foods. Moreover, it is a process in which microorganisms alter the sensory and functional properties of a food in order to come up with a desirable product for the consumer. It is also the process by which the chemical changes are brought about in an organic substrate or organic materials by means of the action of a biological catalyst known as enzyme.