Chocolait Bites
128 Mars Bar Place
Prahran Vic 3046
Phone: 9876 0980
Mobile: 0432 567 890
Email: chocolate@optusnet.com.au
Proprietor: Brian Melts
Chocolate
choc·o·late
Pronunciation: 'chä-k(&-)l&t, 'choFunction: noun
Etymology: Spanish, from Nahuatl chocolAtl
Date: 1604
1: a beverage made by mixing chocolate with water or milk
2: a food prepared from ground roasted cacao beans
3: a small candy with a center (as a fondant) and a chocolate coating
4: a brownish gray
- chocolate adjective
Scientific name: Theobroma Cacao (in Greek, theobroma means god
food)
Growing the Cocoa Bean
Cocoa beans are the product of the cacao tree. The origin of the cacao tree is in
dispute. Some say it originated in the Amazon basin of Brazil, others place it in the
Orinoco Valley of Venezuela, while still others contend that it is native to Central
America.
Wherever its first home, we know the cacoa tree is strictly a tropical plant thriving
only in hot, rainy climates. Thus, its cultivation is confined to the lands not more
than 20 degrees north of south of the equator.
The Need For Shelter
The cacao tree is very delicate and sensitive. It needs protection from the wind and
requires a fair amount of shade under most conditions. This is true especially in its
first two to four years of growth.
The First Fruit
With pruning and careful cultivation, the trees of most strains will begin bearing fruit
in the fifth year. With extreme care, some strains can be induced to yield good
crops in the third and fourth years.
Everything about the tree is just as colorful as its history. An evergreen, the cacao
tree has large glossy leaves that are red when young and green when mature.
Overlays of clinging moss and colorful lichens are often found on the bark of the
trunk, and in some areas beautiful small orchids grow on its branches. The tree
sprouts thousands of tiny waxy pink or white five-pedaled blossoms that cluster
together on the trunk and older branches. But, only three to 10 percent will go on to
mature into full fruit.
The fruit, which will eventually be converted into the world's chocolate and cocoa,
has green or sometimes maroon colored pods on the trunk of the tree and its main
branches. Shaped somewhat like an elongated melon tapered at both ends, these
pods often ripen into a golden color or sometimes take on a scarlet hue with
multicolored flecks.
At its maturity, the cultivated tree measures from 15 to 25 feet tall, though the tree
in its wild state may reach 60 feet or more.
Handling the Harvest
The job of picking ripe cacao pods is not an easy one. The tree is so frail and its
roots are so shallow that workmen cannot risk injuring it by climbing to reach the
pods on the higher branches.
The planter sends his tumbadores, or pickers, into the fields with long handled,
mitten-shaped steel knives that can reach the highest pods and snip them without
wounding the soft bark of the tree. Machetes are used for the pods growing within
reach on the lower trunk.
What Happens after Picking
The pods are collected in baskets and transported to the edge of a field where the
pod breaking operation begins. One or two lengthwise blows from a well-wielded
machete is usually enough to split open the woody shells. A good breaker can open
500 pods an hour.
A great deal of patience is required to complete harvesting. Anywhere from 20 to 50
cream-colored beans are scooped from a typical pod and the husk and inner
membrane are discarded. Dried beans from an average pod weigh less than two
ounces, and approximately 400 beans are required to make one pound of
chocolate.
The beans are still many steps away from the familiar finished product. Exposure to
air quickly changes the cream-colored beans to a lavender or purple. They do not
look like the finished chocolate nor do they have the well-known fragrance of
chocolate at this time.
Preparing the Crop
The cocoa beans or seeds that are removed from the pods are put into boxes or
thrown on heaps and covered. Around the beans is a layer of pulp that starts to
heat up and ferment. Fermentation lasts from three to nine days and serves to
remove the raw bitter taste of cocoa and to develop precursors and components
that are characteristic of chocolate flavor.
From the Bean to Chocolate
Prior to Roasting
While awaiting the blending process, the beans are carefully stored. The storage
area must be isolated from the rest of the building so the sensitive cocoa does not
come into contact with strong odors which it may absorb as an off-flavor
The first step to actual manufacturing is cleaning. This is done by passing the
cocoa beans through a cleaning machine that removes dried cacao pulp, pieces of
pod and other extraneous material that had not been removed earlier.
To bring out the characteristic chocolate aroma, the beans are roasted in large
rotary cylinders. Depending upon the variety of the beans and the desired end
result, the roasting lasts from 30 minutes to two hours at temperatures of 250
degrees Fahrenheit and higher. As the beans turn over and over, their moisture
content drops, their color changes to a rich brown, and the characteristic aroma of
chocolate becomes evident.
What Follows Roasting
Up to this point, the manufacturing of cocoa and chocolate is identical. The process
now diverges, but there is an important interconnection to be noted. The by-product
of cocoa shortly becomes an essential component of chocolate. That component is
the unique vegetable fat, cocoa butter, which forms about 25 percent of the weight
of most chocolate bars.
How to Make Eating Chocolate
While cocoa is made by removing some of the cocoa butter, eating chocolate is
made by adding it. This holds true of all eating chocolate, whether it is dark,
bittersweet, or milk chocolate. Besides enhancing the flavor, the added cocoa
butter serves to make the chocolate more fluid.
One example of eating chocolate is sweet chocolate, a combination of
unsweetened chocolate, sugar, cocoa butter and perhaps a little vanilla. Making it
entails melting and combining the ingredients in a large mixing machine until the
mass has the consistency of dough.
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.
Whatever ingredients are used, the mixture then travels through a series of heavy
rollers set one atop the other. Under the grinding that takes place here, the mixture
is refined to a smooth paste ready for "conching."
History of Chocolate
Food of the Gods
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.
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.
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.
Most of us know chocolate as a deliciously decadent sweet that we eat in cookies,
cakes, candy bars, and other desserts. But around the world, many people have
prepared chocolate as a bitter, frothy drink—or even as part of a main meal served
at dinnertime.
And, chocolate isn’t simply a snack or key ingredient in cooking. Over the centuries,
many cultures have used the seeds from which chocolate is made—cacao (kah
KOW)—as a sacred symbol in religious ceremonies. Plus, medicinal remedies
featuring chocolate have been used as household curatives across the globe.
Different types of chocolates:
1905 Cadbury Dairy Milk
In 1905 a new milk chocolate is ready - not merely 'as good as' but better than the
imported chocolate. Three names are considered: Jersey, Highland Milk and Dairymaid.
Dairymaid is changed to Dairy Milk and the Cadbury Dairy Milk story begins.
Since the 1920s, Cadbury Dairy Milk has been the best-selling milk chocolate in both the
UK and Australia. The recipe for Cadbury Dairy Milk used today remains largely
unchanged from the original.
Cadbury 'Dairy Milk' is Australia’s favourite chocolate. It has ‘the goodness of a glass and
a half of full-cream Dairy Milk in every 200 g block’.
Cadbury 'Dairy Milk' Milk Chocolate is the defining taste of chocolate in Australia and is
perfect for treating yourself and sharing among family and friends.
1915 Cadbury Milk Tray
Milk Tray takes its name from the new style of assortment presentation, where the milk
chocolate assortments are delivered to shops in five-pound (2.3-kilogram) boxes and
arranged on trays from which customers select.
Milk Tray is the chocolate assortment within reach of everyone. It is for every day, not just
special occasions. Its purple and gold pack is stylish but without frills. By the mid-1930s,
Milk Tray outsells all its competitors.
1920 Flake
The manufacture of Flake requires development of specialised technology. It is a new
style of chocolate and is unique to Cadbury.
To this day the method of manufacturing Flake remains a closely kept secret.
1924 The Cherry Ripe
'The Cherry Ripe' is introduced in 1924 by MacRobertson's (later to be taken over by
Cadbury) and is uniquely Australian. Its special combination of cherries, coconut and dark
chocolate establishes it as a firm favourite with generations of families.
'Cherry Ripe', as it is known today, is now Cadbury Australia's best-selling chocolate bar.
1929 Crunchie
Crunchie quickly becomes a favourite with teenagers. Many of today's grandparents and
parents will remember enjoying Crunchie in their teen years.
Crunchie is now one of Cadbury Australia's biggest-selling bars. The recipe for the centre
is kept secret.
1930 Freddo
Seventy years ago Harry Melbourne invented our beloved Freddo Frog.
When McPherson Chocolates was looking for a new idea for their Children’s range, a
chocolate mouse was most preferred. Harry Melbourne, who was employed at
McPhersons, knew that this would not sell and in 1930 created Freddo Frog.
'I told McPherson Robertson (the owner of McPherson Chocolates) women and children
were afraid of mice and a chocolate mouse wouldn’t sell'.
When Harry Melbourne pitched the idea to McPherson Robertson he said 'I’d like to see
one, make one up and bring it over to my office'.
'I did and three days later the Marketing Manager said I had backed a winner'.
Today Freddo is Australia’s most popular children’s chocolate and is available in a number
of delicious flavours including Cadbury 'Dairy Milk' Milk Chocolate, Milky White, Milky Top,
Strawberry, Honey Crisp, Peppermint, Blueberry and new Pine-Lime.
Today Freddo is one of Cadbury Australia's best-selling products, with 90 million Freddos
made and eaten every year in Australia.
1938 Cadbury Roses
Cadbury Roses is designed in 1938 to compete with 'twist wrap' chocolates. Within a year
Roses milk and plain chocolate assortments become one of the company's most important
products.
1958 Picnic
Picnic's combination of ingredients, including caramel, nuts, wafer and chocolate, is
another breakthrough in Cadbury's product development.
Today Picnic is Cadbury Australia's second-biggest-selling chocolate bar.
1966 Caramello Koala
Cadbury's Caramello Koala is the first Cadbury product to be based on an Australian
character.
The mould, shape and delicious caramel centre of Caramello Koala has remained
unchanged for 30 years. Today it is still a favourite with children of all ages.
1990s A decade of favourites
1995 sees the launch of Time Out. It is a phenomenal success and is the first brand to
reach the top five best-selling bars in its first year.
Launched successfully in 1995, Time Out offers consumers the wafer break with a layer of
Flake.
The indulgent taste experience of Flake with the crispness of wafers offers consumers a
light treat when they are wanting a quick break throughout their day.
1997 is the year of Yowie. It takes three years and around $10 million in investment to
bring Yowie to life. The Yowie concept combines environmental awareness with a unique
children's confectionery product. It has huge appeal with children and adults alike. Once
again, Cadbury develops the most up-to-date technology to create this product. Yowie is a
best seller within weeks of launch.
1998 Cadbury Australia introduces Favourites, developed to give Cadbury fans a selection
of their favourite Cadbury products in bite-size pieces.
2001 The stuff that Dreams are made of
Cadbury Dream
The new Cadbury Dream, launched in January 2001, was promoted as “real whiter
chocolate, wicked taste”.
It took four years of research to perfect the flavour delivery, but experienced astounding
success. Massive sampling campaigns, magazine advertising, clever point of sale and
merchandising material ensured the launch of Dream was exactly that: a dream. Dream
was the highest scanning confectionary line for eight weeks following launch.
Twirl
Twirl has a unique combination of chocolate twirls and curls covered with a crisp chocolate
shell. The bar delivers a light crisp bite, followed by a melt-in-the-mouth sensation.
Twirl is a youthful brand that is fun to eat. This light snack is ideal to satisfy that chocolate
craving anytime.
M&M's"® Milk Chocolate Candies were first manufactured in 1940 when Forrest E. Mars,
Sr. formed a company in Newark, New Jersey. The original idea was to offer chocolates
with a sugar shell that could be sold throughout the year and wouldn't melt during the
summer.
Made of whole peanuts covered with milk chocolate inside a colorful sugar shell,
"M&M's"® Peanut Chocolate Candies made their debut in 1954. They were originally all
brown, but in 1960, three new colors, red, green and yellow, were added to the mix and
were later joined by orange in 1976.
It was December of 1998 and families across the country were enjoying the holidays with
the newest member of the “M&M’s”® family-“M&M’s”® Crispy Candies. Characterized
by their crispy rice center and slightly bigger size, the Crispies have a delicious taste all
their own.
FACTS ABOUT CHOCOLATE AND OUR HEALTH
There are numerous long held myths surrounding one of the world’s favourite foods –
chocolate. One of the biggest is that eating chocolate makes you fat. WRONG! The truth is
no single food can be called "fattening". As always, it is the amount consumed that will
determine whether it contributes to body fat. It must also be considered that food is only
half of the equation; exercise and activity are also crucial to controlling body fat. The key,
of course, is to eat chocolate in moderation and as part of a balanced diet. Oh, and don’t
forget to exercise regularly!
Chocolate does have nutritional value containing a range of nutrients necessary for good
health.
A 50 gm block of milk chocolate provides:
• 0.65 mg zinc (5% recommended dietary intake)
• 0.75 mg iron (10% RDI for men, 5% for women)
• 125 mg calcium (15% RDI)
• 0.3 mg riboflavin (17% RDI)
• 28mg magnesium (8% RDI)
• 1.2 mg niacin (6% RDI)
If you’re looking to increase your calcium intake, consider adding milk chocolate to your
diet. Milk chocolate contains up to five times more calcium than dark chocolate because of
the milk content. Did you know that white chocolate contains the same amount of calcium
as milk chocolate? Evidently, the nutritional qualities of chocolate make it a snack
food worth thinking about.
It sounds too good to be true! For better health, drink wine and eat chocolate? Yes, and
here’s why. Cocoa, the base compound of chocolate, contains significant amounts of
antioxidants similar to those found in red wine. Research recently conducted in the USA
indicates that 40g of milk chocolate contains as many antioxidants as a glass of red wine.
These antioxidants are known to reduce the risk of heart disease by preventing the build
up of fatty deposits in coronary arteries. We also know that antioxidants can also help the
body resist common degenerative ageing diseases such as cancer.
Chocolate has a positive effect on brain chemistry and is known to improve one’s mood.
Some say chocolate is soothing simply because it triggers strong memories of the food
that comforted or rewarded us as children. Chocolate also has been described by experts
as "a very powerful food". Aroma, taste and mouth feel are likely explanations as to why
eating chocolate is a pleasurable experience. Scientific research tells us that eating
chocolate triggers the release of endorphins, natural opiates in the brain known to reduce
pain and enhance one’s mood and sense of pleasure. So eating chocolate truly is one of
life’s pleasures.
In recent times scientific evidence has been uncovered that proves there is definitely a
place for chocolate in our day-to-day diet. Importantly, no link between chocolate and
coronary heart disease has been found. In fact, some experts feel that chocolate may in
some cases help prevent heart disease. We already know that chocolate has no effect on
blood cholesterol levels. The antioxidants in chocolate, known as phenols, may exert their
effect directly on low density lipoproteins (LDL), a transporter of cholesterol (known as
LDLcholesterol in blood tests). Antioxidants inhibit the damaging oxidation of LDL, which in
turn slows down the rate of plaque formation (fatty build-up) in the arteries.
It is a cliché to attribute poor skin conditions to diet. Pimples are commonly linked to poor
diet, with chocolate often taking an unfair share of the blame. What we do know is that the
underlying cause of common acne (pimples) is hormones, not food. Acne usually begins in
puberty, which as we all know is a time of intense hormonal activity! The body’s
sebaceous glands secrete "sebum", an oily substance that flows naturally to the surface of
the skin. Should this flow be blocked, the sebum accumulates to form a pimple.
This is not a new discovery. Research some 30 years ago confirmed that eating chocolate
had nothing to do with the appearance of pimples. So unfortunately, millions of teenagers
around the world have needlessly altered their diet over the years, cutting out their
favourite foods such as chocolate in a futile bid to clear up their zits!
Recipes
White Chocolate Brownies
Yield: 24 Servings
Ingredients:
6oz imported white chocolate, cut up
3/4 cup sugar
1 stick (4oz) butter
2 eggs
1-1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking powder
Dash of salt
6oz semisweet or bittersweet chocolate, cut up
1/2 cup chopped walnuts
Instructions:
1. Preheat oven to 350F. In a 2-quart glass bowl, combine white chocolate pieces, sugar,
and butter. Heat in microwave oven on High about 1-1/2 minutes, or until melted and
smooth when stirred.
2. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking
powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts.
3. Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake 20 to 25 minutes, or
until golden brown. Do not overbake. Let cool, then cut into 24 pieces.
Death By Chocolate Cake
Yield: 10 Servings
Ingredients:
4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar
Instructions:
Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add
cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or
tube pan and bake at 350 F for 1 hour. When cool, sift powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand Marnier.
Hot White Chocolate
Yield: 2 Servings
Ingredientse:
1/4 lb White chocolate
1/4 c Brandy or rum
1/4 ts Vanilla extract
2 Egg yolks
1 pt Milk
Instructions:
Place chocolate, brandy and vanilla in the top of a double boiler filled with boiling water,
place over medium heat and cook until chocolate is melted. Remove from heat, but leave
melted chocolate in the double boiler. Add the yolks and mix until incorporated.
Meanwhile, place milk in a small pot over medium heat and scald it. Immediately remove
from heat and slowly pour over the melted chocolate, stirring constantly. Pour into mugs
and serve immediately.
Chocolate Balls for Kids
Yield: 48 Servings
Ingredients:
1 c Brown sugar
1 c Granulated sugar
1/2 c Milk
1 t Vanilla
1/2 c Cocoa powder
3 c Quick cooking oats
1 c Sweetened desiccated coconut
1 c Diced glac‚ or maraschino Cherries
1/2 c Chopped walnuts
optional Icing sugar
Instructions:
In medium saucepan, combine brown sugar, granulated sugar, cocoa powder and milk.
Over medium heat, bring to a boil, stirring, until sugar is dissolved. Pour into bowl; stir in
vanilla, add oatmeal, coconut, cherries and walnuts if using. Cool to room temperature
(about 1 hour). Shape into 1 1/2" balls. Roll in icing sugar. Store in airtight container in
single layers between waxed paper.
Chocolate Chip Cookie
Yield: 3 dozen cookies
Ingredients:
1 c Flour & 2 tbsp sifted
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter; softened
1/3 c Sugar; brown firmly packed
1/3 c Sugar; granulated
1 Egg
1 1/2 ts -Water; very hot
1/2 ts Vanilla
1 c Chocolate chips;semisweet
Instructions:
Grease baking sheets with vegetable oil. Sift flour, baking soda and salt on waxed paper.
Beat butter, sugar and egg in large bowl till fluffy, about 3 minutes. Beat in hot water and
vanilla. Gradually beat in flour mixture until blended and smooth. Stir in chocolate chips.
Drop dough by well rounded teaspoonfuls on prepared baking sheets. Bake in 375F oven
till golden, about 10 minutes. Cook on sheets on wire rack to cool completely.
Deluxe Chocolate Sauce
Yield: 4 Servings
Ingredients:
2 c semisweet chocolate chips
1/2 c butter or margarine
1 tb instant coffee powder
1/8 ts salt
1 tb vanilla
2 c icing sugar
1 c light corn syrup
1 c hot water
Instructions:
Measure first 5 ingredients into saucepan. Heat and stir over medium heat until smooth.
Remove from heat. Beat in icing sugar, syrup and water until smooth. Pour into jar. Store
in refrigerator. Makes 4 cups.
How To Melt Chocolate
Melting chocolate to use as a baking ingredient for candy work or decoration requires
gentle heat. Chocolate that is overheated may scorch, lose flavor and turn coarse and
grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of
milk solids to heat, milk and white chocolates should be stirred almost constantly while
dark chocolate need only be stirred frequently during melting.
Here are two good methods for melting chocolate so that it is smooth and glossy.
In a Microwave Oven
Place coarsely chopped chocolate in a microwave-safe container and microwave at
MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny.
Remove the container from the microwave and stir the chocolate until completely melted.
Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins,
they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may
become grainy.)
In a Double Boiler
Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering,
water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler
from the bottom.