Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 31 : Beverages and Appetisers

Cocoa and Chocolate

Cocoa and chocolate are made by grinding the seeds of the pods of the cacao tree (theobroma cacao).

Processing

Different steps are involved in the processing of cocoa beans.

Composition of cocoa and chocolate

Cocoa is used as a beverage. Chocolate is used mainly as confectionery and small extent as beverage.

Chocolate contains not less than 50 % and not more than 58 % weight of cocoa fat. Cocoa may vary in fat content from 10-22 % . The fat of chocolate contributes to its eating quality because it has a sharp melting point that is close to the body temperature. This results in rapid melting of chocolate in mouth and release of flavour substance

Composition

Protein – 11.5 %
Cocoa butter – 54 %
Starch – 9.0 %
Water – 5.0 %