Lecture-1

Chocolate

Chocolate comprises a number of raw and processed

foods that are produced from the seed of the
tropical cacao tree. Native to lowland, tropical South
America, cacao has been cultivated for at least three
millennia in Central Americaand Mexico, with its earliest
documented use around 1100 BC. The majority of the
Mesoamerican peoples made chocolate beverages,
including the Maya and Aztecs, who made it into a
beverage known as xocolātl, a Nahuatl word meaning
"bitter water". The seeds of the cacao tree have an
intense bitter taste, and must be fermented to develop
the flavor.

Chocolate contains alkaloids such

as theobromine and phenethylamine, which have
physiological effects on the body. It has been linked
toserotonin levels in the brain. Scientists claim that
chocolate, eaten in moderation, can lower blood
pressure.[1] Dark chocolate has recently been promoted
for its health benefits, including a substantial amount of
antioxidants that reduce the formation of free radicals,
though the presence of theobromine renders it toxic to
some animals[2], such as dogs and cats.

Chocolate has become one of the most popular flavors in

the world. Gifts of chocolate molded into different shapes
have become traditional on certain holidays: chocolate
bunnies and eggsare popular on Easter, chocolate coins
on Hanukkah, Santa Claus and other holiday symbols
on Christmas, and hearts on Valentine's Day. Chocolate is
also used in cold and hot beverages, to
produce chocolate milk and hot chocolate.

Etymology
The word "chocolate" comes from the Aztecs of Mexico,
and is derived from the Nahuatl word xocolatl ] which is a
combination of the words, xocolli, meaning "bitter",
and atl, which is "water".

Types of chocolate
Main article: Types of chocolate

A half beat of milk chocolate withsalmiak filling by Fazer

Several types of chocolate can be distinguished.
 Pure, unsweetened chocolate contains primarily
cocoa solids and cocoa butter in varying proportions.
* Much of the chocolate consumed today is in the form
of sweet chocolate, combining chocolate with sugar.
*Milk chocolate is sweet chocolate that additionally
contains milk powder or condensed milk.
*"White chocolate" contains cocoa butter, sugar, and milk
but no cocoa solids.
Chocolate
containsalkaloids such
as theobromine and phenethylamine, which have some
physiological effects in humans, but the presence of
theobromine renders it toxic to some animals, such
as dogs and cats.[2]. It has been linked to serotonin levels
in the brain.
# Dark chocolate has recently[when?] been
promoted[who?] for its health benefits, as it seems to
possess substantial amount of antioxidants that reduce
the formation of free radicals.

White chocolate is formed from a mixture of sugar, cocoa

butter, and milk solids. Although its texture is similar to
milk and dark chocolate, it does not contain any cocoa
solids. Because of this, many countries do not consider
white chocolate as chocolate at all.[26] Although first
introduced by Hebert Candies in 1955, Mars,
Incorporated was the first to produce white chocolate
within the United States. Because it does not contain any
cocoa solids, white chocolate does not contain
any theobromine, meaning it can be consumed by
animals.
Dark chocolate is produced by adding fat and sugar to
the cacao mixture. The U.S. Government calls this "sweet
chocolate", and requires a 15% concentration of
chocolate liquor. European rules specify a minimum of
35% cocoa solids.[27] Dark chocolate, with its high cocoa
content, is a rich source of
the flavonoids epicatechin and gallic acid, which are
thought to possess cardioprotective properties. Dark
chocolate has also been said to reduce the possibility of a
heart attack when consumed regularly in small amounts.
[28]
Semisweet chocolate is a dark chocolate with a low
sugar content. Bittersweet chocolate is chocolate liquor
to which some sugar (typically a third), more cocoa
butter, vanilla and sometimes lecithin have been added.
It has less sugar and more liquor than semisweet
chocolate, but the two are interchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also

known as bitter or baking chocolate. It is unadulterated
chocolate: the pure, ground, roasted chocolate beans
impart a strong, deep chocolate flavor.
 • Chocolate is created from the cocoa bean. A cacao
tree with fruit pods in various stages of ripening
Roughly two-thirds of the entire world's cocoa is produced
in Western Africa, with 43% sourced from Côte d'Ivoire.
[29]
According to the World Cocoa Foundation, some
50 million people around the world depend on cocoa as a
source of livelihood.[1] The industry is dominated by three
chocolate makers,Barry Callebaut, Cargill[citation
needed]
and Archer Daniels Midland Company (ADM).[citation
needed]
In the UK, most chocolatiers purchase their
chocolate from them, to melt, mold and package to their
own design.[30] Despite some disagreement in
the EU about the definition,[clarification needed] chocolate is any
product made primarily of cocoa solids and cocoa fat. The
different flavors of chocolate can be obtained by varying
the time and temperature when roasting the beans, by
adjusting the relative quantities of the cocoa solids and
cocoa fat, and by adding non-chocolate ingredients.[citations
needed]

Production costs can be decreased by reducing cocoa

solid content or by substituting cocoa butter with a non-
cocoa fat. Cocoa growers object to allowing the resulting
food to be called "chocolate", due to the risk of lower
demand for their crops.[1]
There are two main jobs associated with creating
chocolate candy, chocolate makers and chocolatiers.
Chocolate makers use harvested cacao beansand other
ingredients to produce couverture chocolate. Chocolatiers
use the finished couverture to make chocolate candies
(bars, truffles, etc.).
Cacao varieties

Chocolate Cream
Cacao trees are small, understory trees that need rich,
well-drained soils. They naturally grow within 20 degrees
of either side of the equator because they need about
2000 millimeters of rainfall a year, and temperatures in
the range of 21 to 32 degrees Celsius. Cacao trees cannot
tolerate a temperature lower than 15 degrees Celsius (59
degrees Fahrenheit).[32]
The three main varieties of cacao beans used in
chocolate are criollo, forastero and trinitario.
Representing only five percent of all cocoa beans grown,
[33]
criollo is the rarest and most expensive cocoa on the
market and is native to Central America, the Caribbean
islands and the northern tier of South American states.
[34]
There is some dispute about the genetic purity of
cocoas sold today as Criollo, as most populations have
been exposed to the genetic influence of other varieties.
Criollos are particularly difficult to grow, as they are
vulnerable to a variety of environmental threats and
produce low yields of cocoa per tree. The flavor of Criollo
is described as delicate yet complex, low in classic
chocolate flavor, but rich in "secondary" notes of long
duration.[35]
The most commonly grown bean is forastero,[33] a large
group of wild and cultivated cacaos, most likely native to
the Amazon basin. The African cocoa crop is entirely of
the Forastero variety. They are significantly hardier and
of higher yield than Criollo. The source of most chocolate
marketed,[33] forastero cocoas are typically strong in
classic "chocolate" flavor, but have a short duration and
are unsupported by secondary flavors, producing "quite
bland" chocolate.[33]
Trinitario is a natural hybrid of Criollo and Forastero.
Trinitario originated in Trinidad after an introduction of
Forastero to the local Criollo crop. Nearly all cacao
produced over the past five decades is of the Forastero or
lower-grade Trinitario varieties.[36]

Processing
Cacao pods are harvested by cutting the pods from the
tree using a machete, or by knocking them off the tree
using a stick. The beans with their surrounding pulp are
removed from the pods and placed in piles or bins
to ferment. The fermentation process is what gives the
beans their familiar chocolate taste. It is important to
harvest the pods when they are fully ripe because if the
pod is unripe, the beans will have a low cocoa butter
content, or there will be insufficient sugars in the white
pulp for fermentation, resulting in a weak flavor. After
fermentation, the beans must be quickly dried to prevent
mold growth. Climate and weather permitting, this is
done by spreading the beans out in the sun from 5 to
7 days.[37]
The dried beans are then transported from the plantation
where they were grown to a chocolate manufacturing
facility. The beans are then cleaned (removing twigs,
stones, and other debris), roasted, and graded. Next the
shells are removed to extract the nib. Finally, the nibs are
ground and liquified, resulting in pure chocolate in fluid
form: chocolate liquor. The liquor can be further
processed into two components: cocoa solids and cocoa
butter.[38]

Blending(melting)
Main article: Types of chocolate

Chocolate Melanger
Chocolate liquor is blended with the cocoa butter in
varying quantities to make different types of chocolate or
couvertures. The basic blends of ingredients for the
various types of chocolate (in order of highest quantity of
cocoa liquor first), are as follows:

 Dark chocolate: sugar, cocoa butter, cocoa liquor,

and (sometimes) vanilla
 Milk chocolate: sugar, cocoa butter, cocoa liquor,
milk or milk powder, and vanilla
 White chocolate: sugar, cocoa butter, milk or milk
powder, and vanilla

Usually, an emulsifying agent such as soy lecithin is

added, though a few manufacturers prefer to exclude this
ingredient for purity reasons and to remainGMO free,
sometimes at the cost of a perfectly smooth texture.
Some manufacturers are now using PGPR, an artificial
emulsifier derived from castor oil that allows them to
reduce the amount of cocoa butter while maintaining the
same mouthfeel.
The texture is also heavily influenced by processing,
specifically conching (see below). The more expensive
chocolate tends to be processed longer and thus have a
smoother texture and "feel" on the tongue, regardless of
whether emulsifying agents are added.
Different manufacturers develop their own "signature"
blends based on the above formulas, but varying
proportions of the different constituents are used.
The finest, plain dark chocolate couvertures contain at
least 70% cocoa (both solids and butter), whereas milk
chocolate usually contains up to 50%. High-quality white
chocolate couvertures contain only about 33% cocoa.
Producers of high quality, small batch chocolate argue
that mass production produces bad quality chocolate.
[33]
Some mass-produced chocolate contains much less
cocoa (as low as 7% in many cases) and fats other than
cocoa butter. Vegetable oils and artificial vanilla flavor
are often used in cheaper chocolate to mask poorly
fermented and/or roasted beans.[33]
Overview of the main health effects attributed to
chocolate.[47]
While chocolate is regularly eaten for pleasure, there are
potential beneficial health effects of eating chocolate.
Cocoa or dark chocolate benefits the circulatory system.
[48]
Other beneficial effects suggested
include anticancer, brain stimulator, cough
preventor and antidiarrhoealeffects.[49] An aphrodisiac eff
ect is yet unproven.
On the other hand, the unconstrained consumption large
quantities of any energy-rich food such as chocolate is
thought to increase the risk ofobesity without a
corresponding increase in activity. Raw chocolate is high
in cocoa butter, a fat which is removed during chocolate
refining, then added back in in varying proportions during
the manufacturing process. Manufacturers may add other
fats, sugars, and milk as well, all of which increase the
caloric content of chocolate.
There is concern of mild lead poisoning for some types of
chocolate. Chocolate is toxic to many animals because of
insufficient capacity to metabolize theobromine.[2]
A study reported by the BBC indicated that melting
chocolate in one's mouth produced an increase in brain
activity and heart rate that was more intense than that
associated with passionate kissing, and also lasted four
times as long after the activity had ended.[50]

Circulatory benefits
Recent studies have suggested that cocoa or dark
chocolate may possess certain beneficial effects on
human health. This is mainly caused by a particular
substance present in cocoa called epicatechin.[51] Cocoa
possesses a significant antioxidant action, protecting
against LDLoxidation, perhaps more than
other polyphenol antioxidant-rich foods and beverages.
Some studies have also observed a modest reduction
in blood pressure and flow-mediated dilation after
consuming dark chocolate daily.[52] There has even been
a fad diet, named "Chocolate diet", that emphasizes
eating chocolate and cocoa powder in capsules[citation needed].
However, consuming milk chocolate or white chocolate,
or drinking fat-containing milk with dark chocolate,
appears largely to negate the health benefit.[53] Processed
cocoa powder (so called Dutch chocolate), processed
with alkali greatly reduces the antioxidant capacity as
compared to "raw" cocoa powder. Processing cocoa with
alkali destroys most of the flavonoids.[54]
One-third of the fat in chocolate comes in the forms of
a saturated fat called stearic acid and a monounsaturated
fat called oleic acid. However, unlike other saturated fats,
stearic acid does not raise levels of LDL cholesterol in the
bloodstream.[55] Consuming relatively large amounts of
dark chocolate and cocoa does not seem to raise serum
LDL cholesterol levels; some studies even find that it
could lower them.[56] Indeed, small but regular amounts of
dark chocolate lower the possibility of a heart attack,[28] a
result of cholesterol imbalance according to thelipid
hypothesis[citation needed].

Other benefits
Several population studies have observed an increase in
the risk of certain cancers among people who frequently
consume sweet 'junk' foods such as chocolate[citation needed].
However, very little evidence exists to suggest whether
consuming flavonoid-rich dark chocolate may increase or
decrease the risk of cancer. Evidence from laboratory
studies suggests that cocoa flavonoids may
possess anticarcinogenic mechanisms, but more research
is needed to prove this idea[citation needed].
Studies suggest a specially formulated type of cocoa may
be nootropic and delay brain function decline as people
age.[57]
Mars, Incorporated, a Virginia-based candy company,
spends money each year on flavonol research.[58] The
company is talking with pharmaceutical companies to
license drugs based on synthesized cocoa flavonol
molecules. According to Mars-funded researchers
at Harvard, the University of California, and European
universities, cocoa-based prescription drugs could
potentially help treat diabetes, dementia and other
diseases.
Other research indicates that chocolate may be effective
at preventing persistent coughing[citation needed]. The
ingredient theobromine was found to be almost one third
more effective thancodeine, the leading cough
medicine. The chocolate also appears to soothe and
moisten the throat
Flavonoids can inhibit the development of diarrhea,
suggesting antidiarrhoeal effects of cocoa.
Obesity risk
The major concern that nutritionists have is that even
though eating dark chocolate may not affect serum
cholesterol, blood pressure or LDL oxidation, it is not
known whether it favorably affect
certain biomarkers of cardiovascular disease.
Furthermore, the amount needed to have this effect
would provide a relatively large quantity of calories,
which, if unused, would promote weight gain. Obesity is a
significant risk factor for many diseases, including
cardiovascular disease. As a consequence, consuming
large quantities of dark chocolate in an attempt to protect
against cardiovascular disease has been described as
'cutting off one's nose to spite one's face'.

Acne
Chocolate, ranging from dark to light, can be molded and
decorated like these chickens with ribbons.
There is a popular belief that the consumption of
chocolate can cause acne. This belief is not supported by
scientific studies. [63] [64] Various studies point not to
chocolate, but to the high glycemic nature of certain
foods, like sugar, corn syrup, and other simple
carbohydrates, as a cause of acne.[65][66] [67][68] Chocolate
itself has a low glycemic index.[69] In addition, it has been
suggested that since chocolate boosts the serotonin
levels in the brain, it might reduce stress and actually aid
in restraining acne.[70] Other dietary causes of acne
cannot be excluded yet, but more rigorous research is
required.[71]

Lead
Chocolate has one of the higher concentrations
of lead among products that constitute a typical
Westerner's diet, with a potential to cause mild lead
poisoning. Recent studies have shown that although the
beans themselves absorb little lead, it tends to bind to
cocoa shells and contamination may occur during the
manufacturing process. A recent peer-reviewed
publication found significant amounts of lead in
chocolate.[72] A review article published in a peer-
reviewed journal in 2006 states that despite high
consumption levels of chocolate, there is a paucity of
data on lead concentrations in chocolate products[citation
needed]
. In a USDA study in 2004, mean lead levels in the
samples tested ranged from 0.0010 to 0.0965 µg lead per
gram of chocolate, but another study by a Swiss research
group in 2002 found that some chocolate contained up to
0.769 µg per gram, close to the international (voluntary)
standard limit for lead in cocoa powder or beans, which is
1 µg of lead per gram.[73] In 2006, the U.S. FDA lowered
by one-fifth the amount of lead permissible in candy, but
compliance is only voluntary.[74] While studies show that
the lead consumed in chocolate may not all be absorbed
by the human body, there is no known threshold for the
effects of lead on children's brain function and even small
quantities of lead can cause permanent
neurodevelopmental deficits including impaired IQ.[75]

Toxicity in animals
Main article: theobromine poisoning
In sufficient amounts, the theobromine found in chocolate
is toxic to animals such as horses, dogs, parrots, small
rodents, and cats because they are unable
to metabolise the chemical effectively. If they are fed
chocolate, the theobromine will remain in
their bloodstream for up to 20 hours, and these animals
may experience epileptic seizures, heart attacks, internal
bleeding, and eventually death. Medical treatment
performed by a veterinarian involves
inducing vomiting within two hours of ingestion and
administration of benzodiazepines or barbituratesfor
seizures, antiarrhythmics for heart arrhythmias, and fluid
diruesis.
A typical 20-kilogram (40-lb) dog will normally experience
great intestinal distress after eating less than 240 grams
(8.5 oz) of dark chocolate, but will not necessarily
experience bradycardiaor tachycardia unless it eats at
least a half a kilogram (1.1 lb) of milk chocolate. Dark
chocolate has 2 to 5 times more theobromine and thus is
more dangerous to dogs. According to theMerck
Veterinary Manual, approximately 1.3 grams of baker's
chocolate per kilogram of a dog's body weight (0.02 oz/lb)
is sufficient to cause symptoms of toxicity. For example, a
typical 25-gram (0.88 oz) baker's chocolate bar would be
enough to bring about symptoms in a 20-kilogram (44 lb)
dog. Of course, baking chocolate is rarely consumed
directly due to its unpleasant taste, but other dark
chocolates' canine toxicities may be extrapolated based
on this figure. As dogs like the taste of chocolate products
as much as humans do, and are capable of finding and
eating quantities much larger than typical human
servings, they should be kept out of their reach. There
are reports that mulch made from cacao bean shells is
dangerous to dogs and livestock.
As a stimulant

Molten Chocolate

A chocolate sweet.
A model of the Reichstag made of chocolate at
a Berlin shop
Chocolate contains a variety of substances, some of
which have an effect on body chemistry. These include:

 Sugar
 Theobromine, the primary alkaloid in cocoa and
chocolate and partly responsible for chocolate's mood-
elevating effect
 Tryptophan, an essential amino acid and precursor
to serotonin
 Phenethylamine, an endogenous alkaloid sometimes
described as a 'love chemical; it is quickly metabolized
by monoamine oxidase-B and does not reach
the brain in significant amounts
 Caffeine, present only in very small amounts

Chocolate is a mild stimulant to humans mainly due to

the presence of theobromine. It is much more potent
for horses, and its use in horse racing is prohibited.