Chocolate - Continued

Making Chocolate

Before the real processing can begin, the raw beans have to be thoroughly cleaned by passing through sieves and by brushing. The roasting process that follows is primarily meant to develop the aroma. A side-effect of roasting is the loosening of the husk from the cocoa bean. The roasted beans are broken up in the crushing machine, and the husks are removed.

The different types of raw cocoa differ greatly both in quality and taste. The success of making a fine chocolate depends not just on the way it is made, but also on the quality and choice of the ingredients used to make it. Therefore, up to three different types of crushed beans are blended together and then ground.

The heat generated by grinding the crushed cocoa beans into a fine paste causes the cocoa butter, which akes up more than half of the beans’ volume, to melt. The resulting thick, dark brown liquid is the cocoa paste, which has a strong, characteristic smell.

At this point the production process divides into two paths. Part of the cocoa paste goes into large presses which extract the cocoa butter. What remains are cocoa cakes, which still contain up to 20 percent fat, depending on the intensity of compression. These cakes are crushed again and ground to powder to produce cocoa, a dark and aromatic powder used in the preparation of drinks.

The rest of the cocoa paste passes through various blending and refining processes, during which some of the cocoa butter is added to it. Cocoa paste, cocoa butter, sugar and milk are the four basic ingredients which are blended to obtain dark, milk and white chocolate.

The ingredients are placed in a mixer, where they are pulverised and kneaded. The result is a homogeneous, paste-like mixture which still has to be further refined. Even then, the chocolate paste is not smooth enough yet and the flavours of the individual ingredients have not properly combined. The conching process that follows ensures that chocolate has the creamy, outstanding texture that we know.

The last step is to pour chocolate into moulds to give it a uniform structure and optimal flavour, as well as to increase its storage life. It is a complex operation that is carried out in a tempering plant. After passing through a cooling tunnel, the chocolate is set and has retracted enough to be removed from the moulds. It is then wrapped to be sold and consumed.

Different Types of Chocolate

The term chocolate refers to the product in any form, whether the drink or the ingredient used in the making of other products such as cakes and biscuits. Its versatility and originality certainly account in a large part for its charm and success. There are several main categories of chocolate products: chocolate blocks (which make up 34 percent of the world’s chocolate production), chocolate candies, chocolate bars, chocolate powders, chocolate spreads and couverture.

There are specific rules as to what the content of each type of chocolate block should be. Chocolate candies refer to products made with chocolate as a primary or secondary ingredient as well as other preparations such as almond paste, liqueur, butter, cream, dried fruit or caramel. Chocolate bars must be coated with at least 28 percent chocolate.

Chocolate spreads are yet another way to consume chocolate. They are generally made from a mixture of hazelnut paste, sugar, cocoa and fat. Chocolate powders are the basis of chocolate drinks and contain less cocoa butter than solid chocolate. They are used to make hot or cold chocolate drinks, liquid breakfasts and desserts. Couverture is the primary product used by confectioners and pastry makers for coating.

Women and Chocolate - A Love Story

When it comes to chocolate, most women have to admit a weakness. Some even suggest that women are more addicted to chocolate than they are to men. While this may not be true, women undeniably share a special relationship with chocolate. Is this due to the fact that women simply cannot resist a sweet temptation, or is there more to it?

It is hard to determine whether women’s craving for chocolate is physiological or psychological. Considering the stimulant and anti-depressant virtues attributed to some of the many chemicals contained in chocolate, it is not particularly surprising that women might use chocolate to keep mood swings under control. Add to this its wonderful taste and the feeling of well-being that generally accompanies the ingestion of chocolate and the reason why women, and in fact most people, love chocolate becomes quite clear.

In addition to containing phenyl ethylamine, the same chemical that is released in the brain when one falls in love, chocolate is also loaded with sugar and fat. The former triggers the release of endorphins and serotonin, responsible for the blissful feeling that often follows the ingestion of chocolate, while the latter is enough in itself to provide a feeling of utmost satisfaction.

According to recent studies, consuming chocolate during pregnancy may also be beneficial to the unborn baby’s psychological health. While this remains to be further researched, it seems that these babies may grow to be optimistic, cheerful and more active.

The good news is that only a relatively small amount of dark chocolate is needed to satisfy a craving. A little chocolate may in fact reduce one’s appetite and should therefore be enjoyed without guilt. It will not have a significant impact on your figure so long as it is part of a balanced diet. Not to mention that an occasional treat is likely to keep you happy and relaxed.

Asserting that women prefer chocolate to sex may be going a bit too far, however some recent studies actually link chocolate with the better sex life that women who eat chocolate regularly seem to enjoy. Chocolate can never go wrong, and by melting a woman’s heart without fail, makes the perfect gift of love. The view that women and chocolate were made for each other certainly has some truth to it.

© copyright Christelle Le Ru - Passion Chocolat (CLR Books, 2007)

For more information on these topics, great chocolate recipes as well as information on the cultivation of cacao trees, quality assurance of chocolate, tasting, techniques, nutritional information and a Q&A on chocolate please refer to Passion Chocolat.

" Do not disturb...chocolate fantasy in progress.!"

" Life is like a box of chocolates. You never know what you're gonna get. " Forrest Gump

" All I need is a little love now and then, but some chocolate will do for now. "

" Don't wreck a sublime chocolate experience by feeling guilty. Chocolate isn't like premarital sex. It will not make you pregnant. And it always feels good." Lora Brody

" I am not overweight. I am chocolate-enriched."

" My therapist told me the way to achieve inner peace is to finish what I start. So far I've finished two bags of M&Ms and a chocolate cake. I feel better already. " Dave Barry