“Cacao” and “Cocoa”?
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Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate -
Morkes Chocolates Offers Four Types of Chocolate
OTHER CHOCOLATE FACTS Candy Molding Dipping Chocolate Melt according to directions, pour Use your fingers, household forks or into molds then tap on counter top any candy making dipping forks. Lay to spread the chocolate evenly. If dipped items on wax or parchment there is a lot of detail on the mold, paper for easy release. Cool in you can use a spoon, spatula or refrigerator or in front of a small fan. sucker stick to rub the inside of the mold to fill all the different levels. Water and Chocolate Then cool and release. Either a refrigerator or a freezer can be used, NEVER mix and there is no fixing the however with fragile molds (thin problem. Like burned chocolate, you areas), the freezer might cause more must throw it away. breakage because the chocolate cools so rapidly. If the molds do not release right away, simply cool for more time. chocolate care Storage Isolation We recommend that our gourmet Chocolate contains sugar and fat, chocolates (and your creations) not both of which have a tendency to be refrigerated or frozen, but rather absorb odors from things around stored in a cool, dry, odor free place, them, so be wary of what your away from direct light. If chocolate chocolate is stored next to whether is to be kept for a long period of it’s in or out of the refrigerator/ time (3-12 months). wrap in plastic freezer. and store in a zip-lock bag or other airtight container. When removing Shelf Life chocolates from the refrigerator or freezer, it is important to help When chocolate is stored under keep condensation from forming. -
The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles
Agritech, 39 (1) 2019, 36-47 The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles N. Nurhayati1*, Francis Maria Constance Sigit Setyabudi2, Djagal Wiseso Marseno2, S. Supriyanto2 1Department of Agricultural Technology University of Muhammadiyah Mataram, Faculty of Agricultural, Jl. K. H. Ahmad Dahlan No 1 Pagesangan, Mataram, West Nusa Tenggara 83116, Indonesia 2Departement of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281, Indonesia *Email: [email protected] Submitted: February 6, 2018; Acceptance: February 9, 2019 ABSTRACT This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists. -
Distribution of Sales of Manufacturing Plants
SALESF O MANUFACTURING PLANTS: 1929 5 amounts h ave in most instances been deducted from the h eading, however, are not representative of the the total sales figure. Only in those instances where total amount of wholesaling done by the manufacturers. the figure for contract work would have disclosed data 17. I nterplant transfers—The amounts reported for individual establishments, has this amount been under this heading represent the value of goods trans left in the sales figure. ferred from one plant of a company to another plant 15. I nventory.—The amounts reported under this of the same company, the goods so transferred being head representing greater production than sales, or used by the plant to which they were transferred as conversely, greater sales than goods produced, are so material for further processing or fabrication, as con— listed only for purposes of reconciling sales figures to tainers, or as parts of finished products. production figures, and should not be regarded as 18. S ales not distributed.—In some industries, actual inventories. certain manufacturing plants were unable to classify 16. W holesaling—In addition to the sale of goods their sales by types of customers. The total distrib— of their own manufacture, some companies buy and uted sales figures for these industries do not include sell goods not made by them. In many instances, the sales of such manufacturing plants. In such manufacturers have included the sales of such goods instances, however, the amount of sales not distributed in their total sales. The amounts reported under is shown in Table 3. -
Kristen Suzanne's ULTIMATE Raw Vegan Chocolate Recipes
Kristen Suzanne’s ULTIMATE Raw Vegan Chocolate Recipes Fast & Easy, Sweet & Savory Raw Chocolate Recipes Using Raw Chocolate Powder, Raw Cacao Nibs, and Raw Cacao Butter by Kristen Suzanne Scottsdale, Arizona OTHER BOOKS BY KRISTEN SUZANNE • Kristen's Raw: The EASY Way to Get Started & SUCCEED at the Raw Food Vegan Diet & Lifestyle • Kristen Suzanne's EASY Raw Vegan Entrees • Kristen Suzanne's EASY Raw Vegan Desserts • Kristen Suzanne's EASY Raw Vegan Soups • Kristen Suzanne's EASY Raw Vegan Sides & Snacks • Kristen Suzanne's EASY Raw Vegan Salads & Dressings • Kristen Suzanne's EASY Raw Vegan Smoothies, Juices, Elixirs & Drinks (includes wine drinks!) • Kristen Suzanne's EASY Raw Vegan Holidays • Kristen Suzanne's EASY Raw Vegan Dehydrating • Kristen Suzanne's ULTIMATE Raw Vegan Hemp Recipes • Kristen Suzanne's EASY Raw Vegan Transition Recipes For details, Raw Food resources, and Kristen’s free Raw Food newsletter, please visit: KristensRaw.com Copyright 2009 by Kristen Suzanne Helmstetter All rights reserved. No part of this book shall be reproduced, stored in a retrieval system, or transmitted by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission from the publisher. Although every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions. Nor is any liability assumed for damages resulting from the use of the information contained herein. For information on excerpting, reprinting or licensing portions of this book, please write to [email protected]. Green Butterfly Press 19550 N. Gray Hawk Drive, Suite 1042 Scottsdale, AZ 85255 USA Library of Congress Control Number: 2009923666 Library of Congress Subject Heading: 1. -
Chocolate-Slides- V2.Pdf
Chocolate’s journey 600AD ➔ Mayans, Aztec, Incas ➔ Xocolatl ➔ Cocoa drink made of crushed beans, spices and water Chocolate’s journey 1520 - 1660 ➔ Brought to Spain, Italy, France ➔ Added sugar, but still bitter ➔ Drink for the wealthy Chocolate’s journey Early 1700’s ➔ Brought to England ➔ Milk added to the drink ➔ Chocolate houses Chocolate’s journey 1828 ➔ Van Houtens developed Dutching process to better disperse cocoa in hot water and reduce bitter flavor Chocolate’s journey 1847 ➔ First chocolate bar produced in England ➔ Joseph Fry Components of chocolate Sugar Cocoa pod Cocoa bean Cocoa nibs Cocoa Milk Genetic varieties: Criollo, Forastero, Trinitario, Nacional From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans separated from pods and left to ferment at 120C for ~5 days Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans are dried to bring down moisture content Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans are ground to remove shell, leaving just the nibs Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Nibs are roasted to kill micro-bacteria and remove acidic and bitter flavors Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Chocolate liquor is ground to reduce particle size to ~30um. Tempering ➔ Cocoa butter and sugar are added From bean to bar process -
Chocolatiers and Chocolate Experiences in Flanders & Brussels
Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74 -
Improving Livelihoods for Cocoa Farmers and Their Communities Cargill Cocoa & Chocolate Improving Livelihoods for Farmers and Their Communities Navigation
The 2015 Cargill Cocoa Promise global report Improving livelihoods for cocoa farmers and their communities Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities Navigation Navigate through our Cargill Cocoa Promise reporting by downloading individual features and articles, or download the full report. The fast read Feature articles Our performance About our Cargill Cocoa Promise reporting Improving livelihoods for farmers and Planet cocoa B01 A thriving cocoa sector for generations About this report D01 their communities to come A01 Working better together B04 C01 About the Cargill Cocoa Promise evolution A02 Want to make a living from cocoa? Working with farmer organizations and empowering them 2015 highlights A05 Then think “livelihoods” B08 C05 Improving farmer livelihoods Empowering women and supporting children B12 C11 Farmer training From cocoa bean to chocolate bar B16 C14 Does the Cargill Cocoa Promise really work Farm development C16 for farmers and their communities? B20 Improving community livelihoods C24 Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities A01 The fast read: Improving livelihoods for farmers and their communities Our ambition is to accelerate progress towards a transparent global cocoa supply chain, enable farmers and their communities to achieve better incomes and living standards, and deliver a sustainable supply of cocoa and chocolate products. Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities A02 About the Cargill Cocoa Promise evolution Our ambition really comes alive through our Cargill Cocoa Promise. This report focuses on the progress we have made this year in improving incomes and living standards, or as we call them, livelihoods, for cocoa farmers and those people living in cocoa farming communities. -
The Story of Chocolate Classroom and School
Dear Educator, hocolate has been a delicious part of people’s diets for and cultures that produce this delicious product. Students more than 4,000 years. It’s been used to appease the will also learn the many different ways that cocoa and C chocolate can be included in a healthy lifestyle. In addition, gods, defend against illness, show love, celebrate holidays, ward off scorpions, and sustain warriors. Today, there is a colorful wall poster that contains valuable chocolate isn’t just for dessert or a snack—it information about the wide varieties and uses of chocolate. can be used in a wide range of dishes, including salads and main courses! We hope you will share this worthwhile program with other teachers in your school. Although the materials are copyrighted, you may make as many copies as you need for use in your is provided The Story of Chocolate classroom and school. by the National Confectioners Association’s Chocolate Council in Please return the enclosed reply card to let us know partnership with the award-winning your opinion of this program or comment online at www. curriculum specialists at Young Minds Inspired (YMI). ymiclassroom.com/chocolate.html. We depend on your Though this program is designed specifically for students feedback to continue providing free educational programs that in consumer sciences and culinary arts classes, the study of make a real difference in the classroom. chocolate involves math, history, social studies and cultural awareness, and you will find many elements of these topics Sincerely, in the program as well. The program’s activities will instill an appreciation for the history and development of cocoa and chocolate, Dr. -
Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting
processes Article Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting Leydy Ariana Domínguez-Pérez 1, Ignacio Concepción-Brindis 1, Laura Mercedes Lagunes-Gálvez 1 , Juan Barajas-Fernández 2, Facundo Joaquín Márquez-Rocha 3 and Pedro García-Alamilla 1,* 1 División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico; [email protected] (L.A.D.-P.); [email protected] (I.C.-B.); [email protected] (L.M.L.-G.) 2 División Académica de Ingeniería y Arquitectura (DAIA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Cunduacán-Jalpa de Méndez Km 1. Col. La Esmeralda. Cunduacán, Tabasco. C.P. 86690, Mexico; [email protected] 3 Centro Regional para la Producción más Limpia, Instituto Politecnico Nacional, Tabasco Business Center, Edificio FINTAB, Carretera Reforma-Dos Bocas, Km. 17+920, Ranch. Pechucalco, 2da. sección, Cunduacán, Tabasco, C.P. 86691, Mexico; [email protected] * Correspondence: [email protected] Received: 17 September 2019; Accepted: 18 October 2019; Published: 21 October 2019 Abstract: Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 ◦C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). -
Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
nutrients Review Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential Olga Rojo-Poveda 1,2,* , Letricia Barbosa-Pereira 2,3 , Giuseppe Zeppa 2,* and Caroline Stévigny 1,* 1 RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium 2 Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy 3 Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; [email protected] * Correspondence: [email protected] (O.R.-P.); [email protected] (G.Z.); [email protected] (C.S.) Received: 20 March 2020; Accepted: 15 April 2020; Published: 17 April 2020 Abstract: Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%-17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. -
The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation
Chemistry for Everyone The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation Amy C. Rowat* Department of Physics and School of Engineering & Applied Sciences, Harvard University, Cambridge, Massachusetts 02138, United States *[email protected] Kathryn A. Hollar and Howard A. Stone† School of Engineering & Applied Sciences, Harvard University, Cambridge, Massachusetts 02138, United States Daniel Rosenberg Faculty of Arts & Sciences Lecture Demonstrations, Harvard University, Cambridge, Massachusetts 02138, United States † Current address: Department of Mechanical and Aerospace Engineering, Princeton University, Princeton, New Jersey 08544, United States Here we describe a presentation we developed on the science To address the question of how to make good chocolate of chocolate for the general public, including children ages 6 and up. and motivate our scientific themes, we begin by explaining the Chocolate is a complex material, yet nonetheless demonstrates ingredients in a typical chocolate bar (Figure 2A). We identify basic scientific concepts that we guide the participants to under- the major components listed on the label: cocoa beans or mass, stand through a series of inquiries and simplified explanations. cocoa butter, and soy lecithin (an emulsifier) (Figure 2B-D). We structure the 1-h presentation around three simple questions Each member of the audience is then prompted to taste a pure related to observable properties of chocolate (Table 1). To cocoa bean: because to most participants the bean tastes sour, answer these questions, we provide each audience member with bitter, and “disgusting”, this observation prompts the question of a tasting packet (Figure 1) and guide them through a series of how these beans are transformed into a delicious chocolate bar.