COCOA

Dr. Noor Aina Binti Mohd Nazri

 Introduction
• Cocoa has a long supply chain extending from smallholders often in remote, less developed tropical
regions of world ,to factories and consumers mainly in developed industrial countries. like any crop,
it is susceptible to changes in the weather ,to pests and diseases and to social and economic factors.
• WHERE COCOA IS GROWN…???

• Cocoa is grown commercially between 20degree north and south of the Equator, in areas with a
suitable environment for cocoa.
• Main growing areas are: west africa, south east asia and south america.
• 7 largest cocoa producing countries are Ivory coast , ghana, Indonesia, nigeria, cameroon, brazil and
ecuador.
• Between them they account for 90% of the world crop.
• Huge concentration (around 70%) within west africa.
• Ivory coast produces 40%of the world crop.
• About 90% of the world’s cocoa is grown by small holders.
 Top Cocoa Beans Producers
in 2010
(million metric tons)
 Ivory Coast 1.242
 Indonesia 0.844
 Ghana 0.632
 Nigeria 0.360
 Cameroon 0.264
 Brazil 0.235
 Ecuador 0.132
 Togo 0.102
 Dominican Republic 0.058
 Peru 0.047
World Total 4.082
• trinitario cocoa

• forastero cocoa
• Criollo cocoa
 Climate Conditions

Light and shade

The cocoa tree will make optimum use of any light available and traditionally has been grown under shade
 Soil Conditions

●
Cocoa needs a soil containing coarse particles and with a reasonable quantity of
nutrients, to a depth of 1.5m to allow the development of a good root system.
Physical properties ●
Avoid waterlogging problem and lack of water
●
Must have both water retention properties and good drainage.

●
pH in the range of 5.0-7.5;excessive acidity (pH 4.0 and below) or alkalinity (pH 8.0 and
above) must be avoided.
Chemical properties ●
high content of organic matter: 3.5% in the top 15 cm of soil.
●
35% of the total cation exchange capacity (CEC),
●
optimum total nitrogen / total phosphorus ratio should be around 1.5.
 Cocoa Tree

Criollo tree: is native to Central and South America as well as the

Caribbean islands and Sri Lanka. Only 5% of the world’s production
is Criollo.

Forastero - the versatile: Amazon

basin. Mainly grown in Africa, Ecuador and
Brazil and accounts for 80% of the world’s
cocoa supply. Much higher yield.

Trinitario - the hybrid: hardiness and high yield of Forastero

and the refined taste of Criollo. Mexico, the Caribbean islands,
Colombia, Venezuela, and in parts of Southeast Asia.
 Criollo Forastero
Colour White Purple
Anthocyanins Less since they are present More
in Leuco form
Cocoa flavour Mild Stronger due to presence
of anthocyanins
Cocoa production 10-20% 70-80%
Cocoa quality Superior More robust
Yield Less since it is susceptible More production
to disease
Countries Found only in
Venezuela,central
america.madagascar,sri
lanka and samoa.
Composition of cocoa
 Lipids
o Cocoa beans contain about 54% fat.
o The naturally occurring lipid within the cocoa bean is referred to as cocoa butter.
o The three primary fatty acids that make up cocoa butter are oleic acid
(C18:1), stearic acid (C18:0), and palmitic acid (C16:0).
o In general, about 37.5% of the fat within cocoa butter is unsaturated fat and
about 61.4% is saturated fat.
o The triglyceride composition of the fat in cocoa butter is primarily in the
configuration of saturated fat (sn1), unsaturated fat (sn-2), and saturated fat
(sn-3), with oleic acid being the primary fatty acid in the sn-2 position of the
triglyceride.
Carbohydrates
o Cocoa bean contain a fairly large amount of carbohydrates, contributing
about 31% of dry weight of the beans.
o Most of the carbohydrates are starch, soluble dietary fibers, and insoluble dietary
fibers. A very small proportion is simple sugar (~1%).
o The various sugars present are glucose, fructose , sucrose, raffinose, stachyose
verbascose and many others.
o The concentrations of glucose and fructose decreased after roasting but
levels of the non-reducing sugars, sucrose, raffinose, stachyose and
verbascose, were not markedly affected.
o Approximately 10% of the arabinose content of the polysaccharides was degraded
but, overall, the pectic and hemicellulosic polymers remained intact after roasting..
Proteins
o Cocoa beans contain 10–15% protein, based on the origin.
o In most seeds, 95% of the protein is comprised of four main fractions:
albumins (water-soluble), globulins (salt-soluble), prolamins (alcohol-
soluble), and glutelins (soluble in dilute acids and alkali).
o During fermentation, proteins are degraded by enzymes to polypeptides and
amino acids which are the chocolate flavor precursors.

o Thus during fermentation ,the protein content decreases.

Minerals
o Cocoa beans are rich in a number of essential minerals, including magnesium,
sulfur, calcium, iron, zinc, copper, potassium and manganese.

Vitamins
o Cocoa beans contain vitamin A, B1, B2, B3, C, E and pantothenic acid.
 Polyphenols
o Polyphenols constitute one of the most numerous and widely distributed groups
of substances in the plant kingdom.
o Dietary polyphenols have received extensive attention in recent years because of
their potential health benefits such as anti-inflammatory, anti-carcinogenic , anti-
atherogenic , etc.
o Cocoa beans contain three major groups of polyphenols: catechins or flavan-3-ol
monomers (~37% of total polyphenols content), proanthocyanidins or flavan-3-ol
polymers (~58% of total polyphenols content) and anthocyanin (~4% of total
polyphenols content).

1. Catechins
2. Proanthocyanidines
3. Anthocyanins
 1.Catechins
o Catechin is a flavan-3-ol, a type of natural
phenol and antioxidant. It is a plant secondary
metabolite. It is part of the chemical family of
flavonoids.
oThe two stereoisomers found in cocoa are
Catechin and Epicatechin.
o The different other enantiomers can as well be found in chocolate where
the different processes of fabrication can lead to epimerisation by heating.
o The main catechin is (-)-epicatechin with up to 35% of total polyphenol
content
o When beans are fermented there is a large loss of both (-)-epicatechin
and (+)-catechin, but also the formation of (-)-catechin. The heat of
fermentation may, in part, be responsible for the formation of this
enantiomer.
o When beans are progressively roasted at conditions described as low,
medium and high roast conditions, there is a progressive loss of (-)-
epicatechin and (+)-catechin and an increase in (-)-catechin with the
higher roast levels.
2. Proanthocyanidins
o Proanthocyanidins , refer to a larger class of
polyphenols, called flavanols.
o These are also called condensed tannins, which
are oligomers and polymers of monomeric flavans
linked through specific single (B linkages) and
double (A linkages) bonds
o These secondary plant metabolites have
substantial antioxidant activity.

3. Anthocyanins
o It is a flavonoid and imparts the purple colour
to fresh forastero cocoa beans
o It is a water soluble glycosidic compound made
up of a glycone (the sugar portion) and an
aglycone (the non sugar portion)
o During fermentation, it is enzymatically
transformed to become an anthocyanidin aglycone.
 Caffeine
o It is a xanthine alkaloid substance found in
cocoa beans and many other plants.
o The cocoa bean contains between 0.1-
0.7% caffeine, 0.2% being the most
common amount found.
o Caffeine is also present in lesser amounts
in the husk that surrounds the cocoa beans,
usually from 0.05% -0.3%.

o The amount of caffeine in the beans

varies with the type of beans and the
degree of fermentation

o Caffeine is consumed for both its stimulatory and psychological

effects.
Theobromine
o The cocoa bean is nature’s most concentrated
source of theobromine, a compound closely
related to caffeine.
o Theobromine (theobromide), also known as
xantheose, is a bitter alkaloid of the cacao plant, with
the chemical formula C7H8N4O2.
o It is in the methylxanthine class of chemical
compounds, which also includes the similar compounds
theophylline and caffeine
o But unlike caffeine, Theobromine has only a mild stimulatory effect on
the central nervous system, but it has a slight diuretic action similar to
caffeine.
o Despite its name, the compound contains no bromine—theobromine is
derived from Theobroma
Theophylline
o It is also known as dimethylxanthine, is a
methylxanthine drug used in therapy for
respiratory diseases such as COPD and
asthma under a variety of brand names.

o Because of its numerous side-effects,

the drug is now rarely administered for
clinical use.
o Along with cocoa beans,it is also found in tea
but in trace amounts.

o Amounts as high as 3.7 mg/g have been reported in Criollo

cocoa beans.
 Aromatic compounds in fermented cocoa
beans
o The most important aromatic compounds in fermented
cocoa are the following classes:

• Pyrazines (20%)
• Aldehydes
• Alcohols
• Ketones
• Esters
o Some of these compounds are influenced by
fermentation time, others are not.

o All are affected by the temperature

and time of the roasting protocol.
 Harvesting and Processing

• Harvesting is done by hand using machetes or knives to cut pods from

the tree since pulling the pods from the tree can damage the flower
cushion and tear the bark.
• pods are opened to extract wet beans and this can be done
immediately or delayed for up to several days. This is also a manual
operation - usually the pod is cut open and the beans are scooped out
by hand
 Post-Harvesting Processes
Fermenting
Drying
&curing

R
o
a
st
in
g
 Fermentation and Curing
• The process has to be carried out within 24-48 hours after breaking the
cocoa pod.
• It takes about 5-7 days on average and varies according to the species.
Forastero- 5-7 days
Criollo- 1-3 days
• It is responsible for the chocolate flavor and aroma in cocoa and also
external browning of beans.
 Fermentation and drying
• Fermentation and drying are the last operations carried out on-farm before trading the dried beans.
• Fermentation and drying are the last operations carried out on-farm before trading the dried beans.
Fermentation is essential for the development of chocolate flavour (further developed during roasting).
After extraction, the wet beans are bulked together and gradually heat up as a result of exothermic
chemical reactions in the pulp caused by the activity of microorganisms (yeasts and acetic and lactic acid
bacteria). Initially, the mucilage is broken down and drains off as 'sweatings'. After 36-72 hours the beans
are killed and a series of chemical changes take place inside the bean, some of which continue during
drying.
• Fermentation methods are simple. Fermentation is carried out in specially constructed wooden boxes, in
heaps covered by banana leaves or in baskets. Much of the heat generated is retained by insulation, but
this is more difficult with small quantities of beans and a minimum of about 90 kg is required when using
traditional heap or box methods. The process usually takes from five to seven days to complete
depending on the type of cocoa being grown and local practice. The mass of beans is turned or stirred at
least once for aeration.
• Fermented beans are then dried in the sun or artificially until suitably dry (6-7% moisture content dry
basis) for storing and transporting. Artificial drying can cause beans to be very acidic if they are dried too
quickly. Dried beans are hand sorted or mechanically sieved and winnowed to remove defective beans
and debris.
 Fermentation and Curing
•Coca beans do not themselves undergo a fermentation at all
•It is pulp surrounding the beans which is fermented, while an almost
simultaneous ‘curing’ process takes place within the beans

Fermentation Curing
Site: In the pulp Site: inside the beans
 Carried out by Carried out by enzymes
microorganisms Occurs after
Immediate and initial process fermentation
after breaking of pods Purpose: flavor
Purpose: removal of pulp development & partially
out of the pod responsible for the brown
colour
 Microbial Aspects of Fermentation
• Micro-organisms are responsible for the breakdown of the pulp that
surrounds the beans.
• Their activities result in the death of the beans and they create the
environment that enables the formation of cocoa flavor precursors
• The pulp is an excellent medium for the growth of micro-organisms since it
contains 10-15% of sugars.
• When the beans are removed from the pods, the pulp is inoculated
naturally with a variety of micro-organisms from the environment.
There are 3 stages of fermentation:
Stage 1-
Anaerobic yeasts
• Sugar  Alcohol + CO₂
• 24-36 hrs
• Rise in temperature
• pH < 4 acidic
• Low oxygen
• Bean death on second day occurs due to acetic acid
and alcohol
Stage 2:
Lactic acid bacteria (LAB)
• Sugar & organic acids  Lactic acid
• LAB are present from start but only become dominant
in 48-96 hrs

Pulp composition
Components Percentage
Water 82-87
Sugar 10-15
Pentosans 2-3
Citric acid 1-2
Salts 8-10
Stage 3:
Acetic acid bacteria
• Also present from start but become significant at the
end when the aeration increases
• Alcohol  acetic acid
• Exothermic reaction
• Increases temperature to 50˚C
 Pulp sugars
Fermentation
Respiration yeasts
aeration
yeasts

CO₂ + H₂O Lactic acid (non volatile) Ethanol + CO₂

Aeration
Acetic acid
bacteria
Lactic acid bacteria
Methods of fermentation
1. Heap
2. Baskets
3. Boxes
4. Batch processes
Fermentation
• The pulp around the beans is sticky and needs to be separated.
• The pulp starts loosening from the bean in the 1st microbial stage.
• Turning of the beans aids to the fermentation process
• In 1st 2 processes the temperature rises due to the exothermic
reactions to almost 49-54˚C
• By the end of 3rd stage, the temperature drops rapidly and most of the
pulp has drained away as a liquid.
External appearance of cocoa beans
Temperature profile
 Curing
• Acetic acid penetrates into testa (husk) of cocoa beans.
• High temperature and influx of acid:
1. Kill the bean
2. Disrupt the internal structure
• Cocoa beans are composed of white cells (fats, proteins)
and purple cells (polyphenols)
• Due to the disruption compounds in the beans mix and
interact within themselves.
• Reactions between storage proteins, enzymes
(proteolytic, polyphenol oxidase, invertase) and
polyphenols result in formation of the crucial chocolate
flavor precursors
Chocolate flavor precursors Components Percentage
•Proteins are degraded by Water 32-39
enzymes to polypeptides and Cellulose 2-3
amino acids Starch 4-6
•Reducing sugars (glucose/ Pentosans 4-6
fructose) are released.
Sucrose 2-3
Fat 30-32
Protein 8-10
Reduction of astringent and
bitter taste Theobromine 2-3
•Part of polyphenols oxidized Caffeine 1
into large tannin molecules Polyphenols 5-6
•Part of polyphenols and Acids 1
theobromine/caffeine (20%)
diffused and exudated from the Salts 2-3
bean
Importance of fermentation & curing
• There is no chocolate flavor in cocoa bean without
fermentation
• Chocolate flavor precursors are formed during fermentation
which help in further flavor development
Importance of fermentation & curing
• Fermentation helps in the separation of pulp and beans
• Omission of fermentation prevents the possiblity of ever
developing a true chocolate flavor and defect cannot be
removed by later attempts of fermenting
• With lower temperatures the putrefaction bacteria will start
to proliferate and longer fermentation would cause hammy
off-flavors typical for over fermented cocoa beans
 Factors affecting fermentation
• Extent of ripeness of pod
• Pod storage
• Quantity of beans
• Quantity of pulp
• Type of cocoa
• Duration of fermentation
• Seasonal/ climatic effects
• Pod’s disease
By products
• Shell
In African countries, it is used as manure due to its
fibrous content
• Fermented pulp
Use of liquid fermented pulp for manufacturing of
vinegar has been proposed by many. But practical
application has not been tried yet.
 Drying
• Extended process of fermentation
• Superficial browning in cocoa beans continues to
deepen
• Slow but progressive loss of moisture
• Loss of astringency & bitter tasteloosening of the shell
from the bean
• Shrinking of furrowed cotyledons into 2 almost
separate halves
• Moisture content reduced to 6%
• The enzymatic action as evidenced by colour changes
in the bean should be allowed to proceed to
conclusion
Drying
• If the beans are dried too quickly some of the
chemical reactions started in the fermentation
process are not allowed to complete their work and
the beans are acidic with a bitter flavor.
• If the drying is too slow moulds and off flavors can
develop.
• Temperature should not exceed 65˚C
• Types of drying:
sun-drying
mechanical drying
Slaty, underfermentated (purple) and
well fermented (brown) cocoa
Sun-drying
• Fermented beans are spread in a thin layer (1-2 inch
deep
• Exposed to sun until dry
• Beans are occasionally turned for uniformity
• Sundrying can be carried out on small as well as on
large scale basis
• Traditionally there is also a method call dancing the
beans which serves the purpose of drying and
removal of shell
Large scale sun drying

Dancing sun drying

Small scale sun drying

 Sun-drying
Advantages Disadvantages

• Maximum quality • Length of time involved

development
• Economically cheaper • Labour required
• Enough time for properly • Uncertain weather
started curing to run to • Possibility of moth
completion hardly any formation
danger of premature
death of beans from
elevated temperatures

Though the advantages are not numerically great, they are

important enough as to be overriding
Mechanical drying
• They can be roughly divided into 2 types:
using rotating drums
using trays, platforms or endless belts
Mechanical drying
Advantages
• Freedom from
dependence on weather
• In shorter time (14-48 hrs)
• Saving in labor
• No contamination by
foreign matter (sticks,
stines, etc.)
• Less posibility of mold
growth
Disadvantages
• Shortens the drying to the
extent that drying enzymatic
action is not completed
• Might increase bitterness
• Makes cotyledons fragile
and thus uniform roasting
impossible
• High acidity retained
• More expensive
• Danger of smoke
contamination
 Importance of Drying
• Sun-drying is best for good quality
• Significant lowering of strong acid/sour flavor:
volatile acetic acid evaporates through husk
during slow drying non-volatile lactic acid is partly
transported by water from the bean to the husk
• Strong oxidation browning of polyphenols leading to
reduced astringency and bitterness
• Flavor forming reactions occur
 Roasting
• Dried beans are artfully roasted
at 200˚F to 250˚F (93 °C) for
one to two hours in order to
develop the flavor of the beans.
• The beans become brown in
color and friable (brittle).
Changes occurring in roasting
• Development of pleasant aromatic complex
(chocolate flavor)
• Evaporation of organic acids and astringents of
volatile nature
• Chemical modification of tannins and other non-
volatile that remain, with consequent reduction of
bitterness
• Darkening of cotyledon color to deep attractive brown
• Elimination of excess moisture
• Loosening the shell from cotyledon
RXNS INVOLVING FLAVOUR DURING ROASTING PROCESS

• One of the important reaction for flavor development is the Maillard reaction or
carbonyl-amine reaction.
• The reactions may be conveniently seperated into three stages
-initiation
-intermediate
-final
• INITIATION:
FORMATION OF ADDITION COMPOUNDS
Reducing sugars + amino acids glucoslyamines or fructoslyamines
(depending upon initial reducing sugars)
ISOMERISATION
The isomerizaion product formed during the initial phase are primarily addition
compounds formed from amino acids and sugars
• INTERMEDIATE
moisture is evaluated by hygrometer probe.
ERH > 40% - very light roast
ERH = 28-30% - average roast
ERH < 20% - very dark roast
Composition of roasted cocoa bean

Components Percentage

moisture 1-4

Organic acid 5

Nib/shell 8-14
Importance of roasting
• Non uniformity in moisture content, age, ripeness, fermentation and
curing
• To convert flavor precursors into the type and intensity of chocolate
flavor desired
• Roasting duration and temperature varies for different species as well
as for different products
Cocoa products
Main products obtained from Cocoa beans
are

-Cocoa butter also called theobroma oil, is a

pale-yellow, pure, edible vegetable fat.

-Cocoa powder
End product of cocoa solids which are low-
fat
components and are rich in flavonoids

-Chocolate
A food preparation in the form of a paste or
solid block made from roasted and ground
cacao seeds, typically sweetened.
 PRODUCTION OF COCOA POWDER & CHOCOLATE
FERMENTED CACAO BEANS

CLEANING

ROASTING

CRUSHING SHELL,GERM,ROOTLETS
CACAO NIBS

DISINTEGRATON
GRINDING

NIB GRINDING COCOA LIQUOR

MILKPOWDER , SUGAR
MIXING
PRESSING COCOA BUTTER

ROLLING

LECITHIN REFINING

CONCHING

MOLDING
COCOA POWDER

CHOCOLATE
 Cocoa products
1)Cocoa liquor :
After roasting and drying , the cocoa nib is disintegrated and milled in order to rupture
the cell walls of aggregates and expose the cocoa butter. The resultant product is a
homogeneous mobile paste, a flowing cocoa mass or cocoa liquor

COCOA BUTTER

Pressing
Press cocoa cake
(COCOA
COCOA LIQUOR POWDER)

Mixing with
Grinding and
sugar, fat and
refining
milk powder
COCOA BUTTER
• Cocoa butter is the natural fat of the cocoa bean .Cocoa butter (hydraulic
expression of cocoa nib) is a light yellow fat, exhibiting a distinct brittle fracture
>20°C, a fairly sharp complete melting point about 35°C, with an incipient fusion
or softening around 30-32°C.
• The completely liquid fat displays mark tendency to super cool,(which means that
the liquid fat in an undisturbed condition will remain in the liquid state well below
its melting point.) which must be taken into account during chocolate enrobing
and molding
• Cocoa butter is composed of number of glycerides of stearic, palmatic and oleic
fatty acids with a small proportion of linoleic.
• The cocoa butter has important functions. It not only forms part of every recipe,
but it also later gives the chocolate its fine structure, beautiful lustre and delicate,
attractive glaze.
 COCOA BUTTER
COCOA BUTTER

PRIME PRESSED COCOA EXPELLER PRESSED COCOA SOLVENT EXTRACTED

BUTTER BUTTER COCOA BUTTER-

• It is the fat obtained • Cacao nib is steamed • extracted from the cake
from good quality and expeller pressed residue after expeller
cocoa nib by means to remove cocoa pressing.
of mechanical butter • It is always subjected to
(hydraulic) pressing • Flavor obtained is refining (de-odorization,
• No refining other very mild and floral, de-gumming)
than filtration is if raw beans used.
done • If substandard raw
material is used then
resultant cocoa
butter has to be
subjected to a
refining process
 COCOA POWDER
• The cocoa mass/liquor is converted into cocoa powder , the cocoa fat is reduced by
pressing, by means of hydraulic, mechanical pressing or preferentially , horizontally- run
expeller press at a pressure of 400- 500 bar and temperature of 90-100 degree C
• The cocoa powders are divided according to the extent of defatting

Extent of defatting Cocoa butter content

Lightly defatted powder 20-22% residual cocoa butter

Extensively defatted powder Less than 20% but more than

10% butter

• Cocoa powder is widely used in the manufacture of other products e.g. cake fillings,
icings, pudding powders , ice creams, and cocoa beverages

• Cocoa powder can be made by two main processes:-

-Natural process
-Dutch process
 Natural Process Dutch Process

The process involves use of simply The process involves use of alkalized
unsweetened cocoa powder. unsweetened cocoa powder.

No treatment given. Cocoa bean Treated with potassium

Cocoa beans are directly pulverized into fine solution to neutralize acidity
powder.

Cocoa powder reacts with baking powder Doesn’t react with baking powder
used in recipes So not used in recipes

Lighter in colour than dutch process powder. Neutralization of acidity makes it dark in
colour

Strong cocoa beans taste Milder taste compared to Natural process

cocoa powder

Flavonols content greater than that in dutch Lower amounts of flavonols

processed powder.
Natural process cocoa powder Dutch process cocoa powder
 CHOCOLATE
• Chocolates were originally made directly from cocoa nibs by grinding them in presence of
sugar
• Chocolates is now made from nonalkalized cocoa liquor by incorporating sucrose, cocoa butter
, aroma or flavouring substances and occasionally, other constituents (milk ingredients , nuts ,
coffee paste , etc.)
• The ingredients are mixed , refined , thoroughly conched and finally , the chocolate mass is
molded.
Product Cocoa Skim milk Cocoa Total Butter fat Sugar
mass(%) powder(% butter(%) fat(%) (milk)(%) (%)
)

Baking 33-50 - 5-7 22-30 - 50-60

chocolate
Milk cream 10-20 8-16 10-22 33-36 5.5-10 35-60
chocolate

Whole milk 10-30 9.3-23 12-20 28-32 3.2-7.5 32-60

chocolate

Skim milk 10-35 12.5-25 15-25 22-30 0-2 30-60

chocolate

icings 33-65 5-25 35-46 25-50

 Conching
• It can be described as the working of chocolate flake and crumb into a fluid paste.
• The process improves the texture and mouthfeel by reducing the particle size.
• The bitterness is further reduced and flavours are more pronounced.
• It was suggested that Strecker degradation was not complete at the end of roasting process
and suggested it continued during conching.
• Water content is lowered from 1.6% to 0.6-0.8% due to this unwanted flavour component is
removed
• 30% of acetic acid and 50% of low boiling point aldehydes are volatilize which gives chocolate
a better flavour
• There is development of amino acid ( 33-50% ) to that of formed during roasting which
contributes to flavour
• PROCESS
• Cyclic meachanical and shearing forces are exerted in order to separate the agglomerates
formed during grinding, to coat the particles with fat and to disperse the cocoa butter phase.
• Types are longitudinal , rotatory etc
 STORAGE OF COCOA PRODUCTS
• All products , from the raw cacao to chocolate, demand careful storage – dry,
cool, well aerated space , protected from light and sources of other odours. A
temperature of 10-12 degree C and a relative humidity of 55-65% are
suitable
• Chocolate products are readily attacked by pests, particularly cacao moths ,
the flour moth and beetles , cockroaches and ants
• Chocolates not properly stored are recognized by a greyish matte surface.
Sugar bloom is caused by storage of chocolate in moist conditions(relative
humidity above 75-80%) or by deposition of dew, causing the tiny sugar
particles on the surface of the chocolate to solubilize and then , after
evaporation , to form larger crystals.
• A fat bloom arises from chocolate fat at temperatures above 30 degree C . At
these temperatures the liquid fat is separated and , after repeated congealing,
forms a white and larger spot
• This may also occur as a result of improper precrystllisation or tempering
during chocolate production. the defect may be prevented or rectified by
posttempering at 30 degree C for 6 h