Professional Documents
Culture Documents
Introduction
• Very unusual tree with its cultivation
confined to limited areas and climatic
conditions.
• Processing is required both in the areas
where it is cultivated and in the factory.
History
• The emperor of Aztec (Mexico) had regularly
consumed a drink called “Chocolatl”- made
by roasting and grinding the cocoa nibs and
mixed with water, maize and spices.
• They believed it to have divine origin and
later the Swedish botanist Linnaus gave the
name Theobroma – “Food of the Gods”.
• This drink had high esteem as a nuptial aid
during wedding ceremonies.
History… contd.
• Originally prepared by the natives of Central
America. (not accepted today)
• In early 1800’s it was a very fatty chocolate drink
made up of whole cocoa beans, sugar and spices.
• In 1828 Van Houten of Holland invented the cocoa
press.
• The cocoa press removed a part of the cocoa fat
resulting in a powder with about 23% fat.
• With lower % of fat and in the powder form, this
was easier to prepare and digest.
History… contd.
• Chocolate leaves are made by brush-ing the underside of cleaned, nontoxic leaves
with warm tempered chocolate. The chocolate should be thicker by the central vein
and thinner towards the edges. Once the chocolate sets, peel the leaf away.
• Chocolate bowls are created by coating the inside of shaped molds or bowls with a
thin film tempered chocolate, letting it set, then gently loosening it from the bowl.
• Chocolate shavings are made with a vegetable peeler from a block of chocolate.
The chocolate does not have to be tempered. Chocolate shavings can be sprinkled
on top of cakes and pies.
GANACHE and TRUFFLE
• Ganache
– Basic ganache is a mixture of heavy cream and chocolate.
– The ratio of chocolate to cream is 1 : 2.
– Ganache made with mostly cream can be whipped into a silky, stable
whipped cream.
• Truffle
– Boiling cream and chopped chocolate in the ratio 2 : 3
– Sets to a dark creamy paste.
– Warmed slightly till it becomes flowy.
– Used as a filling to produce dark chocolate truffle cake, etc.
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an
ANISH BANERJEE
initiative