CChocolatehocolate p productionroduction

Prepared by Oganezova Karina

Plan of my presentation is:Plan of my presentation is:

1)1) General information about the different types of General information about the different types of cocoa beans.cocoa beans.

2)2) Stages of production, such as: processing, Stages of production, such as: processing, tempering and storage.tempering and storage.

3)3) Advantages and disadvantages of chocolate Advantages and disadvantages of chocolate consumption.consumption.

Chocolate is created Chocolate is created from the cocoa bean from the cocoa bean and and itit is any product made is any product made primarily of cocoa primarily of cocoa solids and cocoa butter. solids and cocoa butter.

Chocolate is made from Chocolate is made from cocoa beans, the dried cocoa beans, the dried and fermented seeds of and fermented seeds of the cacao tree the cacao tree (Theobroma cacao). (Theobroma cacao).

There are three main There are three main varieties of cacao beans varieties of cacao beans used in chocolate areused in chocolate are:: criollo, forastero, and criollo, forastero, and trinitario. trinitario.

Cacao pods are harvested. Then Cacao pods are harvested. Then going on the fermentation process. going on the fermentation process. The texture is heavily influenced by The texture is heavily influenced by

processing. processing.

Different types of chocolate Different types of chocolate contant:contant:PPlain dark chocolate must lain dark chocolate must contain at least 70% cocoa contain at least 70% cocoa milk chocolate contains up to milk chocolate contains up to 50%. 50%. white chocolate containwhite chocolate containss about 35% cocoa. about 35% cocoa.

The final process is The final process is called tempering. The called tempering. The

primary purpose of primary purpose of tempering is to assure tempering is to assure

that only the best form is that only the best form is present. present.

The final stage is The final stage is checking and checking and packaging of packaging of

finished products.finished products.

Chocolate is very sensitive to temperature and humidity. Chocolate is very sensitive to temperature and humidity.

Some Chocolate Facts :-chocolate manufacturers currently use 40% of the world's almonds and 20% of the world's peanuts

-71% of North American chocolate eaters prefer MILK CHOCOLATE

-22% of all chocolate consumption takes place between 8pm and midnight

-more chocolate is consumed in the winter than any other season-71% of chocolate is consumed between meals

Effect on the organism:Effect on the organism:AdvantagesAdvantages

1) 1) Cocoa or dark chocolateCocoa or dark chocolate positively affect the circulatory positively affect the circulatory systemsystem,, anticancer, brain anticancer, brain stimulator, coughstimulator, cough.. 2) U2) Used to help prevent heart sed to help prevent heart diseasedisease.. 3) T3) The polyphenols in chocolate he polyphenols in chocolate inhibit oxidation of cholesterol. inhibit oxidation of cholesterol. 4) I4) It boost cognitive abilities. t boost cognitive abilities. 5) R5) Reduce the risk of educe the risk of cardiovascular problems andcardiovascular problems and blood pressure blood pressure , , can lower can lower cholesterol levels in adults.cholesterol levels in adults.

Disadvantages:Disadvantages:1)1) TThe unconstrained he unconstrained

consumption of large consumption of large quantities of chocolatequantities of chocolate - -increase the risk of obesity. increase the risk of obesity.

2)2) TThere is a slight concern of here is a slight concern of mild lead poisoning for some mild lead poisoning for some types of chocolate. types of chocolate.

3)3) For For elderly people elderly people --chocolate chocolate might cause osteoporosis.might cause osteoporosis.

4)4) CChocolate is toxic to many hocolate is toxic to many animals because of not animals because of not capacity to metabolize capacity to metabolize theobromine.theobromine.

ThankThank you for your attention! you for your attention!