All about Chocolate
“Life is like a box of chocolates. You never know
what you’re going to get.” (Forrest Gump)
Overview
A.
B.
C.
D.
E.
F.
Facts
History of Chocolate
Production of Chocolate
Prejudices and Truth
Chocolate in everyday life
Bibliography
A. Facts
(1) Facts of Consumption
(2) Nutritional Information
(3) Difference between white chocolate and
milk chocolate
1. Facts of Consumption
Chocolate consumption in kilograms per person and country
Facts of Consumption
2. Nutritional Information
Per 100 grams
Pure
chocolate
Milk
chocolate
White
chocolate
Protein (g)
4,7
8,4
8
Fat (g)
29,2
30,3
30,9
Calories (kcal)
525
529
529
Calcium (mg)
38
220
270
Magnesium
(mg)
100
55
26
Product
Bitter
Fat
(%)
50-55
KH
(%)
29-30
Protein
(%)
3-6
Sugar
(%)
-
Milk
solid%
-
Milk
28-40
53-57
6-7
40-50
12-22
Sweet
28-40
60-63
2-3
20-55
0-12
Cocoa
powder
9-22
45-50
7-9
-
-
Cocoa
butter
99,8100
-
-
-
-
Theobromine
• Theobromine is a methylxanthine which occur
naturally in cocoa plants.
• Other methylxanthine : Caffeine (in coffee) and
theophylline (in tea).
• 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  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.
3. Difference between
white and milk chocolate
White chocolate
Milk chocolate
• Two kinds of white
chocolate
 not white chocolate
 "Real" white chocolate =
candy bark
• Allergic to cocoa  less
consume.
• Ingredient (primarily): cocoa
butter, sugar, milk and
vanilla, without any cocoa
flavoring
• by definition: less than
30% chocolate
• Milk-chocolate-candy:
primarily sugar + spices
with almost no chocolate
• Milk chocolate
12 % cocoa beans
• “Real” chocolate
99 % cocoa beans
Chocolate is any product based on 99% cocoa solid and/or cacao fat
• Milk Chocolate
Chocolate liquor (at least 10%), cocoa butter, sugar and milk (12%)
or cream.
• Sweet Chocolate
Chocolate liquor (at least 15%), cocoa butter and sugar.
• Semisweet Or Bittersweet Chocolate
Chocolate liquor (at least 35%), cocoa butter and sugar.
Sweet and semisweet chocolate are often called Dark chocolate.
• Chocolate, Unsweetened Chocolate, Or Baking Chocolate
It is produced by grinding cocoa beans smooth, liquid state.
• White Chocolate
Cocoa butter (at least 20%), milk (14%), sugar without the nonfat
cocoa solids (FDA,2002).
• Cocoa
Cocoa is the product prepared by removing part of the fat (cocoa
butter) from the cocoa beans and grinding the remaining material.
B. History of Chocolate
(1) Where does Cocoa come from?
(2) Chocolate in Europe – Some Dates
1. Where does Cocoa come from?
• First people who made chocolate were the Mayas and
the Aztecs (2000 years ago)
• They drank chocolate as a bitter and spicy beverage
called “xocoatl” (“bitter water”)
• Chocolate played an important role in their social and
religious life
• It symbolized life and fertility and was also used as
medicine
• It was a drink for wealthy and
important people
(royalty, priests, etc.)
• Cocoa beans were also used
as money.
History of Chocolate
• Cacao bean
 It has been mashed and eaten for centuries.
The history of chocolate spans from 200 B.C.
• Cacao tree's fruit is "Theobroma Cacao" which means "food of the
gods."
• Cacao bean was worshipped as an idol by the Mayan Indians over
2,000 years ago.
• 1519  Hernando Cortez tasted "Cacahuatt," a drink enjoyed by
Montezuma II, the last Aztec emperor.
• 1528  Cortez brought the beans back to Spain where the
chocolate drink was made and then heated with added sweeteners.
2. Chocolate in Europe - Some Dates
• Mid-1600s  the chocolate drink had gained widespread
popularity in France.
• 1700s  chocolate houses were as prominent as coffee houses in
England.
• 1765  The New World's first chocolate factory opened in in the
Massachusetts Bay Colony.
• 1825  Conrad Van Houten (Dutch chemist) invented a cocoa
press
 to make chocolate candy by mixing cocoa butter with finely
ground sugar.
• 1876, Daniel Peter (Swiss candymaker) developed milk
chocolate  condensed milk + chocolate liquor.
• Peter  smoother texture by "conching (sea shell)“
 particles in the chocolate mixture were reduced to a fine texture.
Chocolate in Europe - Some Dates
1674  The first solid chocolate in a stick form had
been sold
End of 17th century
 chocolate came to Germany
 first pralines were made by a German cook
 a tax was imposed by Frederick I of Prussia
1792  A chocolate factory was opened in Berlin
1875  The first milk chocolate was put on the
market
C. Production of Chocolate
Cocoa Growing Countries
Cocoa Beans - The Raw Material
Cacao
Cacao  Chocolate
Flow Diagram of
Chocolate Production
Step 1: cocoa beans
Step 2: shell and nibs
Step 3: cocoa powder
Step 4: cocoa butter
Step 5: plain chocolate
Biji Coklat Hasil Fermentasi & Kering
Penurunan KA, Perubahan Warna,
Pelepasan Shell, Flavor : Menurunkan bitter
Roasting
Winnowing
Vibration Screen
Dutch/Alkali Process
Grinding
- pH berubah dari 5,5 - 6,0 menjadi 8,2
- untuk menetralkan asam
- pembentukan warna
- extreme dark
Chocolate Liquor
Bitter Chocolate
Have Color, Flavor, Odor
Defatted
Cocoa Butter
Sweet/Milk Chocolate
Cocoa Powder
Cocoa Beans - Roasting
Nibs, Shell and Liquor
Cocoa Powder
Chocolate Confectionery
+
Cocoa butter
Milk chocolate

Mixing
+
Sugar

Product
Chocolate Around the World
• Belgium : Godiva, Nirvana, Kim’s Chocolate LTD,
Charlemagne
• Netherlands : Van Houten, Bensdorp, Drosle
• Germany : Leysieffer, feodora, stollwerck, Hachez
• Austria : Mirabell, Heindl
• Italy : Caffarel, la Provenzale
• Switzerland : Lindt/Sprungli, Suchard, Toblerone
• France : Bonnat, Valrhona
• Great Britain : Bendick’s, Green & Black’s, Cadbury
• America : Dilettante, Ghirardelli, Guittard, Fran’s
chocolates, Hershey
• Indonesia : ????
D. Prejudices and Truth
(1) Table of Prejudices and Truth
(2) Advantages of plain, dark chocolate
1. Table of Prejudices and Truth
*
Cheap mass-produced chocolate
Plain, dark chocolate
Table of Prejudices and Truth
Prejudice
Reason
Truth
Migraine
large doses of tyramine only small quantity
Obesity
Sugar
Acne
no correlation between acne and chocolate proved
Tooth decay
Tannin counteracts
enzyme  caries
Allergy
Addiction
* a lot of sugar
# less sugar  no
correlation
*lot of tannins
# calcium and fluoride 
fortification
allergy is rare (exception: traces of nuts)
no evidence proved (only delight and desire)
*cheap, mass-produced chocolate
# dark chocolate (> 70%)
Myths and Truths about Candy
• MYTH  Candy contributes a lot of the fat & sugar in the
American diet.
• TRUTH  In fact, less than 2% of the fat and 10% 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.
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.
• Coklat tdk
menyebabkan jerawat
• Coklat tdk
menyebabkan
kerusakan gigi
• Aspirin= ganti coklat
• Fat chocolate= mirip
olive oil->bagus untuk
kesehatan
• Cocoa butter contain
phenolics, are
believed reduce the
risk heart disease
2. Advantages of plain, dark chocolate
Supports antioxidant
effects
Mood enhancer
(aphrodisiac)
Rich of magnesium
Cholesterol free
 Prevention of clogged
arteries and heart attacks
 Raises serotonin and
releases endorphins
 Prevent women of violent
mood, heart disease and
hypertension
Cholesterol furs up arteries
• Coklat tersusun lebih 300
komponen kimia
• I.e. cafein,
theobromine= weak
stimulant,
Phenylethylamine =
strong stimulant( bhn
kimia yg dikeluarkan
tubuh saat kita fall in
love) triptopan=asam
amino yg dpt
meningkatkan produksi
serotonin=anti
depresan/natural stress
reducer,
endorphin=peningkat
mood dan pengurang
rasa sakit
anandamin=mimics the
effect of marijuana
• Stimulan2 tsb
meningkatkan aktivitas
neurotransmitters =parts
of the brain that control
our ability to pay attention
and stay alert
• Brain cells have a
receptor for THC
(tetrahydrocannabi
nol), which is the
active ingredient in
marijuana. that
chemical reaction
is what would make
someone feel
"high."
• Chocolate contains
pharmacologically
active substances
(anandamide) that
have the same effect
on the brain as
marijuana, and that
these chemicals may
be responsible for
certain drug-induced
psychoses
associated with
chocolate craving
• pH,natural 5,5-6,0, alkali treated 5,5-7,8
• Lemak :
ester gliserol
kombinasi asam linoleat, oleat, palmitat
dan stearat
stabil dan resisten untuk menjadi tengik, kr
padatan non lemak mengandung
antioksidan
• Sebagai
pembentuk flavor
= tgt komposisi
• Sbg pelapis =
menahan/
pembatas agar
air/ flavor tidak
moving
• Tergantung komposisi • Penepungan menjadi
dan reaksi
coklat bubuk =
komponen2 tsb dg
menurunkan senyawa
bhn lain
aromatik,namun
coklat bubuk plg
• High grade coklat=
sering dgnkn dlm
flavor bagus
pembuatan
permen
kr
• Coklat dg kadar
mudah diaplikasikan
lemak tinggi =
dan
menghasilkan
superior chocolate
flavor dan color yg
flavor
memuaskan
• Tersusun atas lemk,
dg melting point 33,334,4oC
• Tersuisun oleh 4
sistem kristalisasi yg
berbeda
• Kristal β (mp 33,334,4oC)= plg stabil
• Kristal β prime (mp
26,7-28,3oC)
• Kristal α (mp 20,623,9oC)
• Kristal δ 9tdk stabil)
• Harus mengkilap =
kristal cocoa butter
harus sekecil
mungkin
• Semakin kecil ukuran
kristal = makin
smooth
permukaannya
• Coklat cenderung
m’bentuk bloom= mjd
• Kristal lemak yg kecil2 =
pudar, warna keabustruktur pelapis lebih
abuan, shelf life lebih
kuat= dpt mengontrol
pendek
terbentuknya bloom
• Kontak dg panas =
mempercepat bloom
• Pelapis yg bagus = cukup
kuat melindungi bagian
center, cukup kuat thd
keretakan/ pech slm
handling
E. Chocolate in everyday life
(1) Chocolate in media
1.1 advertising
1.2 films
(2) Quotation about Chocolate
Advertising
Advertising
For adults filled with
alcohol
For children filled with
milk cream
Advertising
For adults and kids
 “play, fun, tension and chocolate”
German
English
Films
Films
Quotations about Chocolate
•
There is nothing better than a good friend, except a good friend with
chocolate. (Linda Grayson, “The Pickwick Papers”)
•
It is not that chocolates are a substitute for love. Love is a substitute for
chocolate. Chocolate is, let’s face it, far more reliable than a man.
(Miranda Ingram)
•
Man cannot live on chocolate alone; but woman sure can. (unknown)
•
This guy found a bottle on the ocean, and he opened it and out popped a
genie, and he gave him three wishes. The guy wished a million dollars
and poof! there was a million dollars. Then he wished for a convertible,
and poof! there was a convertible. And then, he wished he could be
irresistible to all women … poof! He turned into a box of chocolates.
(unknown)
Quotations about Chocolate
• Chemically speaking, chocolate really is the world’s
perfect food. (Michael Levine, nutrition researcher)
• I have this theory that chocolate slows down the aging
process.
It may not be true, but do I dare take the chance? (unknown)
• I never met a chocolate I didn’t like. (Deanna Troi in “Star
Trek”)
• Simply put … everybody has a price, mine is chocolate!
(unknown)
F. Bibliography
Bibliography
www.cinetropic.com/chocolat/history.html (14.01.06)
www.fieldmuseum.org/chocolate/history.html (13.12.05)
www.chocolatemonthclub.com/chocolatehistory.htm (14.1.06)
www.library.thinkquest.org/J0110012/history/history-ofchocolate1.htm (13.12.05)
www.library.thinkquest.org/J0110012/made/made.htm (13.12.05)
www.xocoatl.org/science.htm (18.12.05)
www.hawaiianchocolate.com/growing_chocolate_manufacturing.h
tml (16.1.06)
www.chokladkultur.se/english.htm (5.01.06)
www.cocoatree.org (14.1.06)
www.virtualchocolate.com/quotes.cfm (18.12.05)
//www.infozentrum-schoko.de/fs06_a.html (12.01.06)
All about Chocolate
THANK YOU
Cholis_federer@yahoo.co.id