Flavor chocolate, development

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. 

Substitutes and Equivalents. In the past 25 years, many fats have been developed to replace part or all of the added cocoa butter ia chocolate-flavored products. These fats fall into two basic categories commonly known as cocoa butter substitutes and cocoa butter equivalents. Neither can be used ia the United States ia standardized chocolate products, but they are used ia small amounts, usually up to 5% of the total weight of the product, ia some European countries. 

Fermentation facilitates separation of beans from the surronnding pulp and shell, inactivates the seeds, initiates the aromatic precursors and color development, and significantly reduces bitterness. During this stage the sucrose and proteinaceous constituents are partially hydrolyzed, any polyphenolic compounds are oxidized and glucose is converted into alcohol and then oxidized to acetic and lactic acids. Beans that have not been fermented do not develop a chocolate flavor when roasted [4],... 

The name conche derives from the seasheU shape of the first really effective conching machine, which consisted of a tank with curved ends and a granite bed on which the chocolate paste from the refiners was slowly pushed back and forth by a granite roUer. This longitudinal conche, the development of which is commonly attributed to Rodolph Lindt of Switzerland in 1879, is stiU used and many experts consider it best for developing subtle flavors. 

Problem definition A colleague from the cookies product development department of your company has come to your office to describe what appears to be a significant business issue. Complaints of an off-flavor in your chocolate chip cookies, sold throughout the country, are being reported. Samples of the product are being shipped from the plant by overnight air. Production has been stopped. A recall of all product is under consideration Identification of the off-flavor and its cause are now your top priority ... 

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