Chocolate
Food of the Gods
Ms. Hoffman &
Mr. Ross-Ibarra
September 20, 2004
This presentation was modified from the Hershey’s website: www. Hersheys.com
History of Chocolate
• Chocolate begins with a bean ... a cacao bean. It has been mashed
and eaten for centuries. The history of chocolate spans from 200
B.C. to the present, encompassing many nations and peoples of our
world.
• The scientific name of the cacao tree's fruit is "Theobroma Cacao"
which means "food of the gods." In fact, the cacao bean was
worshipped as an idol by the Mayan Indians over 2,000 years ago.
In 1519, Hernando Cortez tasted "Cacahuatt," a drink enjoyed by
Montezuma II, the last Aztec emperor. Cortez observed that the
Aztecs treated cacao beans, used to make the drink, as priceless
treasures. He subsequently brought the beans back to Spain where
the chocolate drink was made and then heated with added
sweeteners. Its formula was kept a secret to be enjoyed by nobility.
Eventually, the secret was revealed and the drink's fame spread to
other lands.
History of Chocolate
• By the mid-1600s, the chocolate drink had gained widespread
popularity in France. One enterprising Frenchman opened the first
hot chocolate shop in London. By the 1700s, chocolate houses were
as prominent as coffee houses in England.
• The New World's first chocolate factory opened in 1765 in the
Massachusetts Bay Colony. Sixty years later, Conrad Van Houten, a
Dutch chemist, invented a cocoa press that enabled confectioners to
make chocolate candy by mixing cocoa butter with finely ground
sugar.
• In 1876, Daniel Peter, a Swiss candymaker, developed milk
chocolate by adding condensed milk to chocolate liquor - the
nonalcoholic by-product of the cocoa bean's inner meat. The Swiss
also gave the chocolate a smoother texture through a process called
"conching." The name was derived from a Greek term meaning "sea
shell" and refered to the shape of old mixing vats where particles in
the chocolate mixture were reduced to a fine texture.
Milton Hershey
Milton Hershey established the Hershey
Chocolate Company in 1894, manufacturing and
selling Hershey's cocoa, Hershey's baking
chocolate and Hershey's sweet chocolate (known
today as dark or semi-sweet chocolate). Hershey
was called the "Henry Ford" of chocolate because
he mass produced a quality chocolate bar at a
price everyone could afford.
Milton Hershey
•
The food products that bear Milton S. Hershey's name represent an
ongoing dedication to quality and value -- a commitment established
by Hershey Foods' unique founder.
•
In the early 1900s, Milton Hershey made one of the great American
fortunes through dogged persistence and the courage to pursue a
dream. Though he was modest and unassuming in appearance, Mr.
Hershey was a shrewd and determined businessman. He had a genius
for timing and an instinctive ability to choose loyal and able people to
help him.
•
The early years of Milton Hershey instilled in him the value of hard
work. He was born on September 13, 1857, in a farmhouse near the
Central Pennsylvania village of Derry Church. He was a descendant of
people who had come to Pennsylvania from Switzerland and Germany
in the 1700s. Raised as a Mennonite, he attended school only through
the fourth grade before his father, Henry Hershey, put him to work as a
printer's apprentice in Gap, PA.
Knowledge and Foresight
• Mr. Hershey became fascinated with German chocolate-making
machinery on exhibit at the Chicago International Exposition in
1893. He bought the equipment for his Lancaster plant and soon
began producing his own chocolate coatings for caramels.
• In early 1894, the Hershey Chocolate Company was born as a
subsidiary of his Lancaster caramel business. In addition to
chocolate coatings, Mr. Hershey made breakfast cocoa, sweet
chocolate and baking chocolate.
• In 1900, Mr. Hershey sold the Lancaster Caramel Company for $1
million. However, he retained the chocolate manufacturing
equipment and the rights to manufacture chocolate, believing a large
market existed for affordable confections that could be mass
produced. He proceeded to prove his case.
Knowledge and Foresight
• He returned to his birthplace, Derry Church, and located his
chocolate manufacturing operation in the heart of
Pennsylvania's dairy country, where he could obtain the large
supplies of fresh milk needed to make fine milk chocolate. In
1903, with the money he received for his caramel business, he
began to build what is now the world's largest chocolate
manufacturing plant. It opened in 1905, and Mr. Hershey's great
contribution to the American food industry had begun -- the
mass production of milk chocolate. Milton Hershey's
employees were manufacturing and selling products which
would become American traditions.
• The chocolate business continued to thrive under Mr.
Hershey's guidance, as did the community he established
around it. A bank, department store, school, park, churches,
golf courses, zoo, and even a trolley system (to bring in
workers from nearby towns) were all built in rapid succession.
Although the town was well established by its 10th anniversary
in 1913, Mr. Hershey started a second building boom in the
1930s. During the Depression, he kept men at work
constructing a grand hotel, a community building, a sports
arena, and a new office building for the chocolate factory.
Hershey's Virtual Tour
Welcome to Hershey, Pennsylvania, home
of the world's largest chocolate factory.
This is where Hershey makes its famous
chocolate, but it really starts in the tropics.
Born in the Jungle
• All around the world, from Brazil to Indonesia to the
Ivory Coast and Ghana, deep in the tropical jungle
there grows a very special tree…the cacao tree.
• Cacao trees grow melon-like fruit, which is harvested
by hand. Inside each pod are about 20-40 seeds, or
cocoa beans. It's these beans that give chocolate its
special flavor.
• After the beans are removed from the pods, they are
placed in large heaps or piles. This is called
fermentation, and takes about a week. During this
time, the shells harden, the beans darken, and the rich
cocoa flavor develops. After drying, the beans are
ready for transport to the chocolate factory.
Cacao
Liquid Chocolate
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Railroad cars carry the cocoa beans from the docks to the chocolate
factory where they are cleaned and stored.
•
Cocoa beans from different countries each have a distinct flavor. After
arriving at the factory, the beans are stored by country of origin until they
are blended to give them that special Hershey taste.
•
Cocoa beans are roasted in large, revolving roasters at very high
temperatures.
•
A special hulling machine then takes the dry, roasted cocoa beans and
separates the shell from the inside of the bean - called the "nib." This is the
part of the bean actually used to make chocolate.
•
The nibs now are ready for milling. Milling is a grinding process which turns
the nibs into a liquid called chocolate liquor - a smooth, dark stream of pure
chocolate flavor which, by the way, contains no alcohol. Now it is ready for
the rest of the ingredients!
Mixing it Up
• The main ingredients in chocolate are the chocolate liquor,
cocoa butter, sugar and milk.
• Hershey uses fresh, whole milk to make its milk chocolate.
It's been that way since Milton Hershey developed the
recipe in 1900. Tanker trucks bring the fresh milk to the
factory every day where it is tested, pasteurized, and then
mixed with sugar. The whole milk-sugar mixture is slowly
dried until it turns into a thick, taffy-like material.
• At the heart of the chocolate factory is the central blending
operation where the chocolate liquor is combined with the
milk and sugar. This new mixture is dried into a coarse,
brown powder called chocolate crumb.
Perfecting the Product
• The chocolate crumb powder is used to make milk chocolate.
Hershey adds cocoa butter to the crumb which brings out the rich
taste and creamy texture of the chocolate. The crumb travels
through special steel rollers which grind and refine the mixture,
making it smoother.
• The crumb becomes a thick liquid called chocolate paste. The paste
is poured into huge vats called conches. Once inside the conche,
large granite rollers smooth out the gritty particles from the crumb.
This process can take anywhere from 24 to 72 hours to complete.
• Now the chocolate paste has the smooth, familiar look of milk
chocolate and it's ready to be made into our favorite Hershey's
products. The paste is tempered, or cooled in a controlled manner to
the right texture and consistency. Other ingredients, like almonds or
peanuts, can be mixed into the paste during tempering or added
directly to the moulds.
Perfecting the Product
Chocolate Bars and Hershey's
Kisses
• Most chocolate bars are made by pouring the liquid chocolate paste
into moulds. The moulding machines can fill more than 1,000
moulds per minute with delicious Hershey's chocolate. The filled
moulds then take a bumpy, vibrating ride to remove air bubbles and
allow the chocolate to settle evenly. Finally, they wind their way
through a long cooling tunnel where the liquid chocolate is gently
chilled into a solid candy bar.
• Now it's ready to wrap… fresh, delicious, Hershey's chocolate.
• While a lot of Hershey's chocolate products are poured into moulds,
Hershey's Kisses are made a little differently. Special machines drop
a precise amount of chocolate onto a moving steel belt and then
quickly cool it to form the famous Hershey's Kiss shape. Hershey
makes more than 80 million Kiss-shaped products every day at its
chocolate factories in Hershey and California.
Fresh From the Factory
• As America's leading chocolate manufacturer, Hershey produces
more than a billion pounds of chocolate products each year.
• A sophisticated, computerized distribution system makes sure that
fresh products arrive at retail outlets across the country.
• Although the name Hershey means "chocolate" to most people,
Hershey produces a lot of other famous products like Reese's
peanut butter cups, York peppermint patties, Mounds and Almond
Joy, Twizzlers, Payday, and Jolly Rancher. They are all part of the
growing family of chocolate and candy products produced and
distributed by Hershey.
• Thanks for visiting the world's largest chocolate factory. Come visit
us if you can here in Chocolate Town USA. So long!
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Profile of Hershey Foods Corporation: Hershey Foods Corporation is the
leading North American manufacturer of quality chocolate and nonchocolate confectionery and chocolate-related grocery products, and has a
variety of international operations.
Principal brands include: Almond Joy and Mounds candy bars, Cadbury
Creme Eggs candy, Hershey's Cookies 'n' Creme candy bar, Hershey's milk
chocolate and milk chocolate with almonds bars, Hershey's Nuggets
chocolates, Hershey's Kisses and Hershey's Hugs chocolates, Jolly
Rancher candy, Kit Kat wafer bar, Milk Duds candy, PayDay peanut
caramel bar, Reese's crunchy cookie cups, Reese's NutRageous candy bar,
Reese's peanut butter cups, Sweet Escapes candy bars, TasteTations
candy, Twizzlers candy, Whoppers malted milk balls, and York peppermint
patties. Grocery products include Hershey's baking chocolate, Hershey's
chocolate drink, Hershey's chocolate milk mix, Hershey's Chocolate Shoppe
ice cream toppings, Hershey's cocoa, Hershey's syrup, Hershey's Hot
Cocoa Collection hot cocoa mix, Reese's peanut butter, and Hershey's,
Reese's and Heath baking pieces.
Internationally, the company exports Hershey's branded confectionery
and grocery products to over 90 countries worldwide.
Operations of Hershey Foods Corporation are concentrated in two
divisions:
Hershey Chocolate North America is the nation's leading domestic
producer of chocolate and non-chocolate confectionery products, as
well as chocolate-related grocery products.
Hershey International oversees the corporation's international
interests and exports to over 90 countries worldwide
Myths and Truths about Candy
• MYTH:Candy contributes to a large percentage of the fat and sugar
in the American diet.
• TRUTH:In fact, less than two percent of the fat and ten percent of
the sugar in our diets are supplied by candy. Most of the fat actually
comes from the high-fat animal products we eat. The main sources
of sugar in America's diets are sugary beverages, baked goods and
frozen desserts._
• MYTH:Foods high in saturated fats raise cholesterol levels.
• TRUTH:Contrary to popular belief, not all types of saturated fats
raise blood cholesterol levels. Stearic acid, the primary saturated
fatty acid found in chocolate, has been shown to have a neutral
effect on blood cholesterol levels.
Myths and Truths about Candy
•
MYTH:An ounce of milk chocolate contains about as much caffeine as
a cup of coffee.
•
TRUTH:Actually, a one-ounce piece of milk chocolate contains about
the same amount of caffeine as a cup of decaffeinated coffee. There is
an average of 6 mg. of caffeine in both an ounce of milk chocolate and
a cup of decaf, while a cup of regular coffee contains between 150 and
655 mg. of caffeine._
•
MYTH:The sugar in candy causes hyperactivity in children.
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TRUTH:Sugar does not cause hyperactivity in children, despite widespread belief to the contrary. Recent studies conducted at Vanderbilt
University and the University of Iowa College of Medicine found no
evidence that sugar has an adverse effect on children's behavior._
•
MYTH:Candies like jelly beans, gum drops or hard candies are high in
calories.
•
TRUTH:Not at all. One butterscotch disc has only 20 calories. Eight
gum drops or eight jelly beans (the equivalent of one ounce) contain
115 calories. Even better, most of these candies are fat- and
cholesterol-free, making them a healthier treat than many people
realize.
Myths and Truths about Candy
• MYTH:Chocolate is addictive.
• TRUTH:Although it's true that many people love the taste of
chocolate, it is not an addictive food. An addiction is a serious
medical condition with specific physical and psychological
symptoms. However, the desire for sweet tasting food is a strong
biological drive, and it can be satisfied by eating any naturally sweet
food or product made with sugar._
• MYTH:Candy is responsible for most tooth decay.
• TRUTH:Not so. Any food containing fermentable carbohydrates,
such as starches or sugars, can contribute to tooth decay. It all
depends on how often we eat and drink these foods and how long
they remain in our mouths. Good dental hygiene and regular fluoride
treatments are the best ways to prevent cavities.
Theobromine
• Theobromine is a methylxanthine, in the same class of
compounds as caffeine and theophylline. Theobromine and the
other methylxanthines occur naturally in many plants found
throughout the world. Examples include cocoa, tea and coffee
plants. Theobromine is the predominant methylxanthine found
in cocoa beans. Theophylline is the predominant
methylxanthine in tea. Caffeine is the predominant
methylxanthine in coffee.
• Hershey does not add theobromine to its chocolate products.
Rather, theobromine occurs naturally in cocoa beans and is
present in all chocolate products. The amount of theobromine
in the finished product depends on the type of chocolate used
and the serving size. Milk chocolate contains less theobromine
than semi-sweet or dark chocolate. Theobromine has a mild
diuretic action (increases urine production) similar to caffeine,
but does not stimulate the central nervous system like caffeine.
• Currently there are no theobromine-free chocolate products
available to consumers.
Effect on domestic animals:
In domestic animals, especially dogs, chocolate
may harm the heart, kidneys and central
nervous system. This is because dogs
metabolize theobromine, a naturally occurring
substance in chocolate, very slowly. The effect
of theobromine on dogs and some other pets is
serious. It carries the same risk as does a dog's
consumption of other common household items
such as coffee, tea, cola beverages and certain
houseplants.
Standards of Identity
• In the United States, the Food and Drug
Administration (FDA) has established
Standards of Identity for all chocolate and
cocoa products. These standards
designate the percentage of key
ingredients that must be present.
• Following are the definitions for some wellknown chocolate and cocoa products:
Standards of Identity
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Milk Chocolate
A combination of chocolate liquor, cocoa butter, sugar and milk or cream.
Milk chocolate must contain at least 10% chocolate liquor and at least 12%
total milk ingredients.
Sweet Chocolate
A combination of chocolate liquor, cocoa butter and sugar, but contains at
least 15% chocolate liquor.
Semisweet Or Bittersweet Chocolate
A combination of chocolate liquor, cocoa butter and sugar, but contains at
least 35% chocolate liquor. Sweet chocolate and semisweet chocolate are
often called dark chocolate.
Chocolate, Unsweetened Chocolate, Or Baking Chocolate
Chocolate or chocolate liquor is produced by grinding cocoa beans smooth,
liquid state. This chocolate can be sold as unsweetened chocolate or baking
chocolate or used to make other chocolate types such as milk chocolate,
sweet chocolate, or semisweet chocolate.
White Chocolate
Made from the same ingredients as milk chocolate (cocoa butter, milk,
sugar) but without the nonfat cocoa solids. In 2002, FDA established a
standard of identity for white chocolate. White chocolate must contain at
least 20% cocoa butter and 14% total milk ingredients.
Cocoa
Cocoa is the product prepared by removing part of the fat (cocoa butter)
from the cocoa beans and grinding the remaining material.