Cocoa and Chocolate

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. 

The boric and sulfuric acids are recycled to a HBF solution by reaction with CaF2. As a strong acid, fluoroboric acid is frequently used as an acid catalyst, eg, in synthesizing mixed polyol esters (29). This process provides an inexpensive route to confectioner s hard-butter compositions which are substitutes for cocoa butter in chocolate candies (see Chocolate and cocoa). Epichlorohydrin is polymerized in the presence of HBF for eventual conversion to polyglycidyl ethers (30) (see Chlorohydrins). A more concentrated solution, 61—71% HBF, catalyzes the addition of CO and water to olefins under pressure to form neo acids (31) (see Carboxylic acids). 

Gandy. Chocolate is subject to flavor or microbiological change. Inclusions such as nuts and fillings such as caramel are susceptible to water gain or loss. Chocolates, which are stable, are packaged in greaseproof papers and moisture/fat barriers such as polypropylene film (see Chocolate and cocoa). 

Chocolate (0.3—0.5% lecithin) lecithin is a wetting agent and emulsifier. It facihtates mixing, saves processiag time and power, saves cocoa butter, stabilizes viscosity, iacreases shelf life, counteracts moisture thickening, and aids release of molded goods (see Chocolate and cocoa). 

In the United States, chocolate and cocoa are standardized by the U.S. Food and Dmg Administration under the Federal Food, Dmg, and Cosmetic Act. The current definitions and standards resulted from prolonged discussions between the U.S. chocolate industry and the Food and Dmg Administration (FDA). The definitions and standards originally pubUshed in the of December 6, 1944, have been revised only slightly. 

The cocoa bean is the basic raw ingredient in the manufacture of all cocoa products. The beans are converted to chocolate Hquor, the primary ingredient from which all chocolate and cocoa products are made. Eigure 1 depicts the conversion of cocoa beans to chocolate Hquor, and in turn to the chief chocolate and cocoa products manufactured in the United States, ie, cocoa powder, cocoa butter, and sweet and milk chocolate. 

Blending. Most chocolate and cocoa products consist of blends of beans chosen for flavor and color characteristics. Cocoa beans may be blended before or after roasting, or nibs may be blended before grinding. In some cases finished Hquors are blended. Common, or basic beans, are usually African or BraziUan and constitute the bulk of most blends. More expensive flavor beans from Venezuela, Trinidad, Ecuador, etc are added to impart specific characteristics. The blend is deterrnined by the end use or type of product desired. 

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