EXPERIMENT 11: PRODUCTION OF CHOCOLATE

Introduction:

Chocolate has become one of the most popular food types and flavours in the world, and a
vast number of foodstuffs involving chocolate have been created, particularly desserts including cakes,
pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or
coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are
eaten as snacks. Several types of chocolate can be distinguished. Usually, an emulsifying agent, such
as soy lecithin is added. Milk chocolate is sweet chocolate contains cocoa butter, cocoa liquor, milk or
milk powder and sugar. Much of the chocolate consumed today is in the form of sweet chocolate,
which combines chocolate with sugar.

There are several types of chocolate can be distinguished which is white chocolate, dark chocolate
and chocolate liquor. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Dark chocolate contains cocoa butter, cocoa liquor and sugar. For dark chocolate, a higher amount of
cocoa solids indicates more bitterness. Meanwhile, chocolate liquor also known as bitter or baking
chocolate. It is unadulterated chocolate the pure, ground, roasted chocolate beans impart a strong,
deep chocolate flavour. It is typically used in baking or other products to which sugar and other
ingredient are added. Chocolate is very sensitive to temperature and humidity. Ideal storage
temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. If
refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish
discoloration, the result of fat or sugar crystals rising to the surface

Objective:

1. To prepare chocolate
2. To understand the importance of refining, conching and tempering process in chocolate
making

Equipment:

Concher
Refiner machine
Refrigerator
Top loading balance
Container
Marble slab
Chocolate mould
Scraper
Spoon
Ladle
Ingredients for Dark Chocolate
Cocoa liquor 37.62%
Sugar 46.0%
Cocoa butter 10.7%
Skimmed milk 5.0%
Lecithin 0.3%
Salt 0.06%

Ingredients for Milk Chocolate

Strawberry liquor 15.7%

Sugar 30.83%
Cocoa butter 29.2%
Skimmed milk 23.79%
Lecithin 0.16%
Vanilla 0.16%
Salt 0.16%

Method:

1. Cocoa liquor, 70% of cocoa butter, sugar and skimmed milk was mixed in a concher at
temperature 35°C for 5 minutes.
2. The chocolate mixture was refining twice by travelling through a series of rollers until a
smooth paste was formed.
3. Remaining 30% of cocoa butter was added and the chocolate mixture was conch for 4
hours.
4. Lecithin, vanilla and salt was added and the chocolate mixture was conch for 2 hours.
5. The chocolate mixture was tempering at room temperature 27°C.
6. The chocolate mixture was put into moulds and the chocolate mixture was cooled in a
cooling chamber.

Method (Double Boiling Chocolate):

1. 1 kg of chocolate compound was double boil at 40°C.

2. The chocolate compound was removed from heat and the chocolate mixture was pour
into marble slab.
3. The chocolate mixture was tempering until the chocolate mixtures reaches temperature
27°C.
4. The chocolate mixture was put into moulds and the chocolate mixture was cooed in a
cooling chamber.
Results:

Scale for sensory evaluation of production of milk chocolate.

Texture: Colour:
1. Very slightly hard 1. Very slightly dark brown/pink
2. Slightly hard 2. Slightly dark brown/pink
3. Moderately hard 3. Moderately dark brown/pink
4. Extremely hard 4. Extremely dark brown/pink

Taste: Overall Acceptability

1. Slightly dislike 1. Very slightly acceptable
2. Moderate dislike 2. Slightly acceptable
3. Moderately like 3. Moderately acceptable
4. Extremely like 4. Extremely acceptable

Result sensory evaluation for chocolate

Texture Colour Taste Overall Acceptability

3 3 4 4

Results sensory evaluation for strawberry chocolate

Texture Colour Taste Overall Acceptability

3 3 4 4
Discussion:

In this experiment, we need to prepare a chocolate and we also need to understanding the
importance of refining, conching and tempering process in chocolate making. The texture of chocolate
is also heavily influenced by processing, specifically conching. A conche is a container filled with metal
beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by
frictional heat.

Conching redistributes the substances from the dry cocoa that create flavor into the fat phase.
Air flowing through the conche removes some unwanted acetic, propionic, and butyric acids from the
chocolate and reduces moisture. The conching process produces cocoa and sugar particles smaller
than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process
determines the final smoothness and quality of the chocolate. The temperature of the conche is
controlled and varies for different types of chocolate. Generally higher temperature leads to a shorter
required processing time. Temperature varies from around 49 °C (120 °F) for milk chocolate to up to
82 °C (180 °F) for dark chocolate. The final process is called tempering. Uncontrolled crystallization of
cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen
with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes
the chocolate to crumble rather than snap when broke. The uniform sheen and crisp bite of properly
processed chocolate are the result of consistently small cocoa butter crystals produced by the
tempering process.

From the sensory evaluation using the scale for taste, texture, colour and overall acceptance,
we can conclude that all the chocolate given the good result. The colour for strawberry chocolate and
also chocolate is really interesting. The texture also is good where its melt in our mouth. For overall
acceptance for both, we given 4 which is extremely acceptance.

Eating chocolate may have the following benefits such as lowering cholesterol levels,
preventing cognitive decline, and reducing the risk of cardiovascular problems. Chocolate have
antioxidant potential may have a range of health benefits. The higher the cocoa content, as in dark
chocolate, the more benefits there are. Dark chocolate may also contain less fat and sugar. One study,
published in The Journal of Nutrition, suggests that chocolate consumption might help reduce low-
density lipoprotein (LDL) cholesterol levels, also known as bad cholesterol. Findings published in The
Journal of the International Society of Sports Nutrition suggest that a little dark chocolate might boost
oxygen availability during fitness training.
Conclusion:

In the nutshell, in the production of chocolate the texture of chocolate is influenced by processing,
specifically conching technique. The length of the conching process determines the final smoothness
and quality of the chocolate. The length of the conching process determines the final smoothness
and quality of the chocolate

Reference:

1. Allen, R. R., Carson, L., Kwik-Uribe, C., Evans, E. M., & Erdman, J. W.,. (2008, April). Daily
consumption of a dark chocolate containing flavanols and added sterol esters affects
cardiovascular risk factors in a normotensive population with elevated cholesterol.
[Abstract]. Journal of Nutrition. 138(4):725-31. Retrieved
from http://www.ncbi.nlm.nih.gov/pubmed/18356327
2. Basic report, 19164, Candies, Special dark chocolate bar. (2018, April). Retrieved
from https://ndb.nal.usda.gov/ndb/foods/show/304928?manu=&fgcd=&ds=&q=Candies,%2
0SPECIAL%20DARK%20Chocolate%20Bar
3. Can chocolate lower your risk of stroke? (2010, February 11). Retrieved
from https://www.aan.com/PressRoom/Home/PressRelease/799
 FACULTY OF APPLIED SCIENCES
LABORATORY REPORT

FOOD MANUFACTURING
(FST 538)

TITLE OF EXPERIMENT: Production of Chocolate

NO. OF EXPERIMENT: 11
NAME OF STUDENT: Nur Mazilla binti Zainal (2017405648)

NAME OF LAB PARTNER: Norina bt Ibrahim (2016331515)

Nurul Ashikin binti Mohammad Zaki (2016340805)
Nurul Nazalia binti Mat Zain (2016577699)

PROGRAMME CODE: AS246 5Q

DATE OF LAB REPORT IS SUBMITTED: 10 DEC 2018

LECTURER’S NAME: DR. Aida Azmi