2024-11-30T07:10:14+03:00[Europe/Moscow] en true <p>What is the species name for cocoa? </p>, <p>Who planted the first cocoa plant?</p>, <p>What is the first product from cocoa?</p>, <p>At what temperature does good quality chocolate melts?</p>, <p>State the four types of cocoa beans!</p>, <p>Types of cocoa beans that easily get disease?</p>, <p>How beans does cocoa have?</p>, <p>What is the optimal condition for cocoa to grow?</p>, <p>Can you state the process of cocoa beans?</p>, <p>What is the function of fermentation in cocoa processing?</p>, <p>Can you state the process from cocoa bean to bar? </p>, <p>What is the composition of cocoa beans?</p>, <p>The parameter for bean selection?</p>, <p>State two stages in Cocoa roasting !</p>, <p>What are the types of roasting ?</p>, <p>What are the products of cocoa?</p> flashcards
Cocoa

Cocoa

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  • What is the species name for cocoa?

    Theobroma cacao

  • Who planted the first cocoa plant?

    Incanmayan Asrec tribes

  • What is the first product from cocoa?

    Choco drink

  • At what temperature does good quality chocolate melts?

    37 degrees celsius

  • State the four types of cocoa beans!

    1. Criollo (South America)

    2. Forastero (West africa)

    3. Trinitario ( hybrid of criollo & forastero, Asia)

    4. Nacional (hybrid, Equador)

  • Types of cocoa beans that easily get disease?

    Criollo

  • How beans does cocoa have?

    40-50 beans

  • What is the optimal condition for cocoa to grow?

    - area with high humidity (rainfall & sufficient sunshine)

    - temperature : 20-30 degrees celsius

  • Can you state the process of cocoa beans?

    1. Farming

    2. Pod storage

    3. Fermentation

    4. Drying

  • What is the function of fermentation in cocoa processing?

    to reduce bitterness and astringency

  • Can you state the process from cocoa bean to bar?

    1. Cleaning

    2. Roasting (flavor development)

    3. Alkalization (improve color & flavor)4. Blending

    5. Milling

    6. Cocoa liquor -> conching -> chocolate

    7. Cocoa mass

    8. Pressing -> Cocoa butter/cocoa powder -> cocoa beverages

  • What is the composition of cocoa beans?

    54% fat, 31% carbo, 11% protein, 3% polyphenols, less than 1% minerals

  • The parameter for bean selection?

    Bean cut test - to detect any defects that could impact the taste & aroma

  • State two stages in Cocoa roasting !

    1. Drying stage - removes remaining moisture

    2. Flavor development stage - enhances aroma and flavor (maillard reaction and caramelization)

  • What are the types of roasting ?

    - whole bean roasting - flavor can be preserved

    - nibs roasting (shell removed first) - flavor develop better

    - liquor roasting - no shells only nibs (shells are unwanted)

  • What are the products of cocoa?

    cocoa powder, cocoa butter, & chocolate