Types of chocolate Essay

Published: 2020-04-22 08:25:56
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Category: Cocoa butter

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1. 0 Introduction Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favorite flavor in North America and Europe (Swift, 1998). Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding.

These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products (Allen, 1994). On 16 March 2011, we had guided by Dr. Lau Wei Hong to have a visit to the Beryls chocolate factory which is located in Serdang. In the field visit, we had learnt about the knowledge and the information about the manufacturing process of chocolate. We had known that Beryls its all about delivering the best chocolates in Malaysia.

Beryls Chocolate today offers more than 100 varieties of chocolate to suit every customer mood and desire. 2. 0List of Beryls Chocolate Products i. Panned Chocolate | | | Almond Milk Chocolate| Almond bittersweet chocolate| Aggio almond mlk chocolate| | | | | | | Assorted Milk Chocolate| Almond white chocolate| Assorted Milk Chocolate| | | | | | | Yoghurt raisin white chocolate| Chocolate 4 in 1| Almond Milk Chocolate| | | ii. Bar Chocolate | | | Coconut delight bar chocolate| Hazelnut bar chocolate| Fruit & Nuts bar chocolate| | | |.

Almond bar chocolate| Assorted bar chocolate 4 in 1| Fruit & Nuts bar chocolate| | | | iii. Camior Bar Chocolate | | | Milk Prailines chocolate| Almond milk chocolate| Hazelnut milk chocolate| | | | | | | Bittersweet chocolate| Assorted chocolate 3 in 1| Mini Carrior assorted chocolate| | | | | | | Light no sugar added Bittersweet chocolate| Light no sugar added hazelnut chocolate| Light no sugar added almond milk chocolate| iv. Mini Chocolate | | | Black bitter chocolate| Strawberry white chocolate| Assortito Chocolate| | | |.

Mint & Bitter Chocolate| Black & White Chocolate| Dark Chocolate 80% Cacao| | | | Dark Chocolate With Wafer| Strawberry White Chocolate With Wafer| Blueberry White Chocolate With Wafer| | | | Mini Chocolate 4 in 1| Treasure Coin Milk Chocolate| Coin Dark Chocolate 54% Cacao| v. Ghana Chocolate | | | Strawberry White Chocolate| Ghana Hazelnut Milk Chocolate| Borneo Almond Milk Chocolate| | | | | | | 85g Bar Chocolate 3 in 1 White| Ecuador Mass Dark Chocolate 72% Cacao| | | | | vi. Fruit Fiesta | | | Fruits Fiesta Chocolate.

Blueberry| Fruits Fiesta Chocolate Green Apple| Fruits Fiesta Chocolate Mango| | | | | | | Fruits Fiesta Chocolate Rockmelon| | | vii. Tiramisu | | | Tiramisu Almond White Chocolate| Tiramisu Almond Chocolate| Tiramisu Almond Milk Chocolate| | | | | | | Tiramisu Milk Chocolate| | | | | | 3. 0Percentage of Energy in Milk and Milk-free Chocolate The Percentage of Energy from Protein, Fat and Carbohydrate in Milk and Milk-Free Chocolate| | | | | Types| % Energy Contribution| | Protein| Fat| Carbohydrate| Plain Chocolate| 4%| 57%| 39%|

Milk Chocolate| 7% | 52%| 41%| White Chocolate| 5% | 51%| 43%| | | | | | Sources: Multiple sources were used in developing this including www. sallys-place. com, www. ilovechocolate. com. au, and other online resources. All credits remain with their respective owners although the information has been modified. | 4. 0 Chocolate Manufacturing Process 1) Ingredient of chocolate Cocoa mass, cocoa butter, sugar and milk powder are the main ingredient of the chocolate. 2) Mixing Cocoa mass, sugar and part of the cocoa butter are mixed in specified proportions.

After mixing the mass is ground. This stage is very important for the production of chocolate: the finer the crushing, the more delicate the taste. This especially concerns the contents of cocoa-butter, an extremely valuable and expensive product. But in various cheap substitutes cocoa-butter is almost invariably absent. 3) Refining The goal of refining is to make the thick chocolate crumb into a silky chocolate. It travels through a series of five heavy steel refining rollers set at different intervals and different speeds.

The gaps between the final rollers are so small that the chocolate components are ground into a thick fluid mass which is then run off. This step reduces the particle size to of the cocoa mass to 25 to 30 microns, both in the chocolate liquor and the sugar. In some cases, extra cocoa butter is added to the chocolate liquor for a smoother, more voluptuous mouthfeel. The smoother the chocolate desired, the more rolling. 4) Conching After mixing and grinding the chocolate mass is subjected to conching: intensive mixing at high temperature.

Conching is a very long (up to 24 hours) process and, as a result, the superfluous moisture and the residual tannins are evaporated from the chocolate mass, and the cocoa solids are rounded off. The consistency of the chocolate becomes more homogeneous, and the taste”gentler, the well-known melt in the mouth effect. After processing the chocolate mass, the rest of the components are added according to the recipe: cocoa butter and lecithin”for mass attenuation and optimized moulding; natural flavoring agent (vanilla)”for a subtler and more delicate aroma.

5) Moulding There are different methods for producing chocolates: enrobing, hollow figure, layer- and-cutting and molding. Molding is the simples: solid shapes like bars and hearts are poured into molds, as shown at the right. The enrobing process (photo below) is the oldest method for producing chocolates: pre-shaped chocolates centers (caramel, creme, croquant, marzipan, nougat, nuts et al) can be hand-dipped by artisan chocolatiers and further ornamented with fruit pieces, nuts, candied violets, cocoa butter transfer designs or other flourishes on top.

In larger operations, the centers are placed on a moving wire mesh belt which takes them to a coating machine. A shower of chocolate falls down to cover the centers in chocolate. 6) Packaging The chocolate is then send for packaging which can maintain the storage period and easily send to customer. There are different types of chocolate package that the manufacturer provided for customer choices.

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