Anh văn chuyên ngành thuyết minh về CHOCOLATE

CHOCOLATE PROCESSING
CHOCOLATE
1.FACTS:
 Chocolate Consumption:
• Americans consume over 3.1 billion pounds of chocolate every year,
which is about 11.7 pounds per person.
• Milk Chocolate is the most popular among Americans, followed by dark
chocolate and then white chocolate.
 Chocolate contains
more than 300 known chemicals.
• Flavanols
• Theobromine
• Caffeine
• Tyramine
• Phenyletylamine
• Anandamide
 Chocolate is considered a good mood food.
• Contains an amino acid called L-tryptophan. This increases serotonin in
the brain, which is a calming hormone.
• Said to be nature’s own “antidepressant.”
2.HISTORY OF CHOCOLATE:
 Dates back to about 1,500 years ago.
 First found in Mayan and Aztec Civilizations.
• Mayans used cacao beans to create a cold, unsweetened, spicy chocolate
beverage. This was the first form of chocolate.
• Aztecs came across cacao beans through trade. They named the spicy drink
xocolatl (bitter water).
• Cacao beans played important roles in both Mayan and Aztec Civilizations.
 The chocolate drink was first brought to Europe by Spanish conquistador, Hernan
Cortes.
• The drink was sweetened to match European tastes.

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Central nervous system stimulants
CHOCOLATE PROCESSING
• The drink spread from Spanish courts to other European courts.
• The drink was also prescribed to people for depression and used in love as death
potions.
 In the late 18
th
century French and Dutch processors experimented with chocolate
liquid.
• This lead to the production of chocolate powder, which then led to the production
of the first solid chocolate.
• The first solid chocolate was believed to have been sold in England in the mid-
1800s.
3.PRODUCTION OF CHOCOLATE:
• Before entering to chocolate processing,the cocoa beans will be processed.
COCOA BEANS-RAW MATERIALS:
1. Harvesting cocoa beans:
-The pods are harvested by hand
using a machete
-The harvested pods are taken to
processing location nearly.After
that,the each fruit is opened with
machete and knock 2 pods
together,so that the pulp and seeds
can be removed.
-Next,the seeds can be kept for up to 24 hours after removal from the pod.
-Before fermenting,the seeds are split opened.
2. Fermenting:

-The seeds are left to ferment lying on and
covered with banana leaves.This stage may take 5
to 10 days.
3. Drying:
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CHOCOLATE PROCESSING
-After fermentation, the cocoa seeds
must be dried before they can be
scooped into sacks and shipped to
chocolate manufacturers. Farmers
simply spread the fermented seeds on
trays and leave them in the sun to dry.
The drying process usually takes about
a week and results in seeds that are
about half of their original weight
4. Transporting:
-The last,they’re transported to chocolate manufactories.
CHOCOLATE PROCESSING
Step 1:-The cocoa beans are cleaned to remove all extraneous material.
-To bring out the chocolate flavour
and colour, the beans are roasted. The
outer shell of the beans is removed, and
the inner cocoa bean meat is broken into
small pieces called "cocoa nibs."
-The roasting process makes the
shells of the cocoa brittle, and cocoa nibs
pass through a series of sieves, which
strain and sort the nibs according to size in a process called "winnowing".
Step 2:Shells and nibs:

- Grinding is the process by which cocoa nibs
are ground into " cocoa liquor", which is also
known as unsweetened chocolate or “cocoa
mass”.
- The cocoa liquor is pressed to extract the
cocoa butter, leaving a solid mass called “cocoa
presscake”. The amount of butter extracted from
the liquor is controlled by the manufacturer to
produce presscake with different proportions of fat.
Step 3:Cocoa powder :
-The processing now takes two different
directions. The cocoa butter is used in the
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CHOCOLATE PROCESSING
manufacture of chocolate. The cocoa presscake is broken into small pieces to
form kibbled presscake, which is then pulverised to form cocoa powder.
Step 4:The plain chocolate:
- Cocoa liquor is used to produce chocolate through the addition of cocoa
butter. Other ingredients such as sugar, milk, emulsifying agents and cocoa
butter equivalents are also added and mixed. The proportions of the different
ingredients depend on the type of chocolate being made.
-The mixture then undergoes a refining process by travelling through a series
of rollers until a smooth paste is formed. Refining improves the texture of the chocolate.
-The next process, conching, further develops flavour and texture. Conching is
a kneading or smoothing process. The speed, duration and temperature of the kneading
affect the flavour. An alternative to conching is an emulsifying process using a machine
that works like an egg beater.
- After conching, the chocolate is tempered in large machines that cool the
chocolate to precise temperatures in order to produce shiny, smooth bars. Finally, the

chocolate is poured into molds, wrapped, and ready for shipping to eager consumers
around the world.

4.HEATH BENEFITS OF CHOCOLATE:
 Functional Food- a food that contains physiologically active compounds that
provide health benefits beyond basic nutrition
 Nutraceutical- physiologically active components in food that have health-
promoting, disease-prevention, or medical properties
 Some benefits about chocolate:
1. Chocolate decreases stroke risk:
A Swedish study found that eating more than 45 grams of chocolate per week—
about two bars worth—led to a 20 percent decrease in stroke risk among women.
Chocolate contains flavonoids, whose antioxidant properties help fight strokes
2. Chocolate reduces the likelihood of a heart attack
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CHOCOLATE PROCESSING
Other studies show that eating chocolate prevents blood clots, which in turn
reduces the risk of heart attacks. Blood platelets clump together more slowly in
chocolate eaters.
3. Chocolate protects against blood inflammation
Eat one Hershey’s dark chocolate bar per week, and your risk of heart disease
will decrease. About 6.7 grams of dark chocolate per day keeps the blood
inflammation-inducing proteins away.
4. Chocolate may prevent cancer
Cocoa contains a compound called pentameric procyanidin, or pentamer, which
disrupts cancer cells’ ability to spread. When researchers from the Lombardi
Comprehensive Cancer Center at Georgetown University treated cancer cells
with pentamer back in 2005, the proteins necessary for cancer growth were
suppressed and the cells stopped dividing.

6. Chocolate reduces the risk of diabetes
The Italians know a thing or two about good eating.And a small study from the
University of L'Aquila, in Italy, found that eating chocolate increases insulin
sensitivity, which reduces the risk of diabetes.
7. Chocolate is good for your skin
Not only does it not cause breakouts, it’s actually good for your skin! (Well, dark
chocolate at least.) Flavonoids found in dark chocolate protect women’s skin
from the sun’s UV rays. But that doesn’t mean you can skip the sunscreen.
8. Chocolate strengthens your brain
The first method to increase brain power that many people try is eating certain
foods. There are specific foods that are known to instantly increase brain power.
The most delicious and popular of these foods is chocolate. Chocolate can
actually increase brain power by stimulating the brain. By just eating a piece of
chocolate,your mind begins to function more effectively. The chocolate increases
blood flow which aids concentration and increases learning capabilities.
9. Chocolate makes you live longer
When you ate two and a half pounds of dark chocolate per week. Harvard
researchers found that eating chocolate actually adds two years to your life
expectancy.
But don’t just start binging on chocolate! Most of the chocolate you buy in the
grocery store is heavily processed, which means that it has lost many of its
healthy chemicals. And some of the research supporting chocolate’s healthy
characteristics was paid for by chocolate manufacturers.
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CHOCOLATE PROCESSING
5.CHOCOLATE IN EVERY LIFE
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Strawberry

Strawberry
Green tea
Green tea
CHOCOLATE PROCESSING
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GREEN GRAPES