By Kenton Freeman
What are the different qualities and traits
of chocolate such as flavors and sizes?
 There are many different types, qualities, and traits of
chocolate, such as taste, color, texture, and sweetness.
Most different types of chocolate are for cooking or
baking. Not for eating.
What are different types of chocolate?
 Some examples of different chocolates are: Cocoa
powder, unsweetened chocolate, dark chocolate, and
milk chocolate. Chocolate has many forms such as, a
bitter powdery chocolate, a hard, bitter “bar” chocolate
for baking, and a soft, creamy, sweet chocolate for
eating.
Cocoa Powder
Baking Chocolate
Eating Chocolate
Who invented chocolate, and where was it invented?
 Actual baking and eating chocolate was invented at
the end of the 18th century. In 1839, the German
company Jordan & Timaeus sold the first known
chocolate bar made from cocoa, sugar and goat's milk.
Where is most of the world’s chocolate
manufactured?
According to a survey by The Chocolate Manufacturers
Association, Switzerland leads the world in chocolate
consumption. Although this true and chocolate is
produced and eaten all over the world, United State’s
Hershey Company, is the biggest producer of chocolate
in the world.
What is the most widely distributed and
purchased chocolate in the world?
 The most widely distributed and purchased and
chocolate in the world is a tie between Mars Inc. and
the Hershey Company.
What is the process of making
chocolate?
 Hundreds of fermented and dried cacao beans
bundled in sacks arrive at factories around the world
everyday, ready to be turned into fine bars of
chocolate.
 They go through many steps just to become chocolate.
Roasting
 After being cleaned, the cacao beans pass to the first
critical step in flavor development at the factory:
roasting.
 Pictured is a roasting machine
Winnowing
 After roasting, the beans are put through a winnowing
machine which removes the outer husks or shells,
leaving behind the roasted beans, now called nibs.
Blending
 To make milk chocolate, milk and sugar are mixed
together and then blended with chocolate liquor. This
combination of ingredients is stirred until the flavors
are thoroughly combined.
Refining, Tempering, and Molding
 After being mixed, both dark and milk chocolates go
through the same process. The mixture travels through
a series of heavy rollers which press the ingredients
until the mixture is refined completely.
 The mixture is then tempered, or passed through a
heating, cooling and reheating process. Tempering
allows you to solidify chocolate, witch allows it to melt
smoothly in your mouth.
 The mixture is then poured into molds and cooled in a
cooling chamber.
Works Cited
 http://www.santabarbarachocolate.com/cocoa-powders-c-40.html - Slide #3
 Http://easychocolatecake.blogspot.com/2011/01/baking-chocolate.html-slide#3
 http://cocoa-heaven.com/2008-cocoa-heaven-chocolympics-%E2%80%93-the-
chocolate-candy-bar-relay/-slide#3
 http://commons.wikimedia.org/wiki/File:Jordan-Timaeus_001.jpg- Slide#4
 p://www.hdicon.com/vector-logos/hersheys/-Slide#5/6
 http://www.allchocolate.com/understanding/how_chocolate_is_made/at_fact
ory.aspx-pages7-11