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The Science of Chocolate

The Science of Chocolate

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Published by Arus Ureña

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Published by: Arus Ureña on Feb 03, 2012
Copyright:Attribution Non-commercial


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The cotyledons (nibs) must be roasted before they can be made into

chocolate. This is to change the flavour precursors into the chemicals

which actually taste of chocolate. In addition, the high temperature,

coupled with the remaining moisture in the beans, will kill any

microbiological contaminants, such as salmonellae, which may be

present on the beans from when they were dried on the open ground.

Many manufacturers use a concept known as hazard analysis of

critical control points (HACCP). This means that the whole choc-

olate making procedure is evaluated to determine any possible

source of harm to the consumer. As the beans are purchased from

bulk suppliers and may be contaminated with harmful bacteria

etc., it is necessary to treat all the beans as if they were a potential

hazard until the risk has been removed. The roasting procedure will

do this, so once this has been carried out the cocoa is absolutely

safe. Analysis of the beans at this stage, known as a critical control

point, will confirm this.

The main risk is then that the contamination from the untreated

beans will be transferred to the rest of the factory. For this reason,

the pre-roasting procedures, such as cleaning, are normally carried

out in a separate building. The operators are also obliged to change

their clothing before entering the rest of the factory.

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