



making an individual-size chocolate bar, for instance,
takes at least two-to-four days.
the first step in the manufacturing process is cleaning the
beans.
roasting is the next step in the chocolate-making process.
The
cocoa beans are roasted in large rotary cylinders for 30
minutes to two hours at temperatures of at least 250
degrees Fahrenheit.





Light shell fragments leaving behind the “nibs,” coarse pieces of
cocoa beans that are the basis of all chocolate products. The nibs
contain about 53 percent cocoa butter,
Now, the process takes two separate directions: The chocolate liquor
destined to become a cup of cocoa is pumped into giant hydraulic
presses weighing up to 25 tons each. liquid. It will be used to make
chocolate.
Cocoa butter is unique among vegetable fats because it is a solid at
normal room temperature and melts at 90 to 93 degrees Fahrenheit,
The pressed cocoa cake that remains after the cocoa butter is
removed can be cooled, pulverized and sifted into cocoa powder.
While cocoa butter is removed to make cocoa powder, it must be
added to make chocolate. This holds true of all eating chocolate,
whether it is dark, bittersweet or milk chocolate.


Milk chocolate, the most common form of eating chocolate,
goes through essentially the same mixing process except that
it involves using less unsweetened chocolate and adding milk
the mixture is “tempered” — a process of carefully cooling the
mixture while continually stirring it. Finally, the liquid
chocolate is ready to be poured into molds shaped like the
final product.




Computers control the entire manufacturing process.
They regulate temperatures, stabilize the moisture content of
the air and control the carefully timed intervals of each
manufacturing operation.
Only the purest, high-quality ingredients are used to make
chocolate. Raw materials such as milk, nuts, and flavorings
are carefully tested for safety and purity before they are
accepted as ingredients.
Cleanliness also is stressed in the chocolate factory. Stringent
daily sanitation programs.
Flavonoids are polyphenolic compounds of plant origin
They can be found in most chocolate and cocoa products The
main flavonoids in cocoa and chocolate are flavanols, specifically,
the flavan-3-ol class of flavonoids, and proanthocyanidins
Research published




Research published to date demonstrates that the cocoa
bean is a rich source of flavonoids. These flavonoids are
found in cocoa powder, baking chocolate and milk
chocolate, among other foods.
Cocoa flavonoids, in early-stage research, show potential
health benefits (e.g., the promotion of cardiovascular
health, and other possible health benefits).
Chocolate needs to be consumed responsibly, in
moderation, due to the potential of high-caloric
consumption to increase weight.
More research is needed to further understand
physiological effects of cocoa flavonoids.
Fact









about chocolate
Chocolate Does Not Cause Acne
Chocolate Contains Beneficial Antioxidants
Chocolate Contains Very Little Caffeine
Chocolate’s Cocoa Butter does Not Raise Your Body’s
cholesterol
Chocolate Is Not Addictive
Chocolate Is Not A Major Cause Of Dental Cavities
Chocolate Is Not a Significant cause of Migraine Headaches
Chocolate Does Not Cause Obesity
Chocolate Contains Nutrients Everyone Needs
Video

http://www.webcastgroup.com/client/start.asp?wid=067110
4051942
Hana Horáková
Tomáš Sedlařík