Liquor chocolate cocoa butter

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

In a strict sense, chocolate represents a food commodity which may be molded and which consists of cocoa nibs, nib particles, or cocoa liquor and sucrose, with or without added cocoa butter, natural herbs or spices, vanillin or ethyl vanillin. Chocolate contains at least 40% cocoa liquor or a blend of liquor and cocoa butter, and up to 60% sugar. The content of cocoa butter is at least 21% and, when cocoa liquor is blended with cocoa butter, at least 33%. 

Cocoa butter is the fat obtained from subjecting chocolate liquor to pressure. Since the alkaloids are sparingly soluble in fat, only trace amounts of theobromine and caffeine in cocoa butter have been reported. The theobromine and caffeine content of four cocoa butter samples averaged 0.008% and 0.038%, respectively.33... 

Most chocolate is consumed in the form of chocolate confectionery. Sweet chocolate is produced from chocolate liquor with the addition of sugar and cocoa butter. Sometimes called dark chocolate, sweet chocolate must contain at least 15% chocolate liquor, but may contain as much as 50%. Semisweet or bittersweet chocolate consists of a minimum of 35% chocolate liquor. The chocolate liquor content results in sweet and semisweet chocolate containing the highest amount of theobromine and caffeine per serving of any type of chocolate confectionery (Table 9). Within brands of sweet chocolate, there is wide variation in the methylxanthine... 

Chocolate liquor is a semifinished product commonly called "baking" or unsweetened chocolate. The average theobromine and caffeine content of liquors has been reported at 1.2% and 0.21%, respectively. Cocoa powder, which is prepared after partial removal of the cocoa butter, contains about 1.9 to 2.7% theobromine and 0.16 to 0.26% caffeine. Milk chocolate averages 0.168% theobromine and 0.022% caffeine, thus providing about 65 mg of theobromine and less than 10 mg of caffeine in a 40-g serving. The methylxanthine content of chocolate foods has received only slight attention in the literature, yet is necessary in order to obtain an accurate assessment of the total amount of theobromine and caffeine that is ingested via the diet. 

Cocoa beans and related cocoa product imports (liquor, paste, powder) to the U.S. all declined in 1995 however, cocoa butter and chocolate rose in total imports. U.S. exports of cocoa have a large market in neighboring countries of Canada and Mexico together they account for 51% of all cocoa products exported by the U.S., or 316.8 million in value.23... 

Dutch chocolate liquor composition, 6 369t tocopherols, 6 370t Dutch cocoa butter... 

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. 

The appeal of chocolate is universal, but the pleasures of eating chocolate products may perhaps be tempered by their fat and sugar content. However, in a series of human feeding studies it has been shown that the high proportion of stearic acid in the cocoa butter of chocolate does not adversely affect plasma lipids. Two recent reports of antioxidant activity have increased interest in the health aspects of chocolate an in vitro low-density liposprotein (LDL) oxidation study and a short-term in vivo study. Epicatechin, the major monomeric polyphenol antioxidant in chocolate, and an extract of chocolate liquor were both found to stimulate cellular immune response in vitro. 

Chocolate is a solid-in-oil (S/O) suspension of non-fat partides (of about 10-100 (im diameter) of sugar and cocoa (cacao) in a continuous phase of cocoa butter, which is the natural fat from the cocoa bean [215]. When cocoa beans are cleaned, roasted, cracked and ground, chocolate liquor results, a suspension of cocoa powder in cocoa butter. Depending on how much cocoa butter is removed (by pressing) one can make, in decreasing order of cocoa butter content bitter, unsweetened, baking... 

Confectionery-Liquors and Liqueur. In chocolate confectionery and for pastry creams, it is the physical properties linked to the fusion and the crystallization of the fat that are essential. For milk chocolate, for coating or in bars, AMF can be used in proportions that depend on its compatibility with cocoa butter, whose properties of hardness and rapid fusion at 35°C cannot be altered. Thus it is currently accepted that AMF with high fusion levels obtained by the fractionation technique can be used. In general, milkfat has an interesting characteristic it inhibits the appearance of fat bloom (133). 

Chocolate is the product made by grinding freshly roasted and winnowed cocoa nibs. It contains 50 to 55% cocoa butter and when freshly made is liquid. This basic chocolate is usually cooled in molds to facilitate later handling. Commercial chocolate is prepared by blending the prime liquor with sugar, milk solids and flavorings, particularly vanilla. 

The nib, containing about 55% cocoa butter, is ground while hot to a liquid mass called cocoa or chocolate liquor, from which variable amounts of the cocoa butter is removed by hydraulic pressing. The cocoa cake left on the filter is cooled and then ground to a fine powder under controlled cool temperatnres to yield cocoa powder that has cocoa fat contents of up to 22% or more. 

Cocoa butter is extensively used in chocolate manufacture, where it is mixed with cocoa liquor (ground cacao nibs), sugar, milk, and other ingredients such as flavors. Dark chocolate does not contain milk. 

Cocoa beans are used extensively in the manufacture of chocolate, but this chapter is confined to the use of cocoa as a beverage. To produce the cocoa powder used in the beverage, the beans are roasted at 150°C and the shell (hull) and meat of the bean (nib) are mechanically separated. The nibs, which contain about 55% cocoa butter, are then finely ground while hot to produce a liquid mass or liquor . This sets on cooling and is... 

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