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                              Chocolate Equipment


2016-11-21 15:38Source:Chocolate MachineAuthor:JackLink:

One of the few foods which appeals to people all over the world is chocolate. Developed by the Aztecs in South America, chocolate was brought to Europe by Spanish explorers around 1500 and soon became a fashionable drink. By the 19th century the Swiss had learned how to make it into a solid form which could be eaten rather than drunk. Chocolate bars rapidly became a popular snack for Europeans and people in most parts of the world.

Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. The Maya civilization grew cacao trees in their backyard, and used the cacao seeds to make a frothy, bitter drink. The Mayas believed that chocolate had mystical properties---but cocoa also had commercial value. In fact, cocoa beans were used as a form of currency that was worth its weight in gold!

Chocolate in its solid form was invented in 1847. Joseph Fry discovered a way to mix some of the cocoa butter back into the dutched chocolate, and added sugar, creating a paste that could be moulded. The result was the first modern chocolate bar.

The cacao tree produces a fruit about the size of a small pineapple. Inside the fruit are the tree's seeds, also known as cocoa bns.

The beans are fermented for about a week, dried in the sun and then shipped to the chocolate maker. In the next sections, the chocolate maker will turn these raw beans into luscious chocolate.

   The chocolate maker starts by roasting the beans to bring out the flavor. Different beans from different places have different qualities and flavors, so they are often sorted and blended to produce a distinctive mix. Next, the roasted beans are winnowed. Winnowing removes the meat (also known as the nib) of the cocoa bean from its shell.

There are three basic things that must be done by the chocolate maker to make a chocolate bar:

•Adding ingredients(Blending) - The chocolate that we eat contains sugar, other flavors (like vanilla) and often milk (in milk chocolate). The chocolate maker adds these ingredients according to his or her secret recipe.

•Conching - A special machine is used to massage the chocolate in order to blend the ingredients together and smooth it out. Conching can take anywhere from two to six days.

•Tempering - Tempering is a carefully controlled heating process  where the chocolate is slowly heated, then slowly                    cooled, allowing the cocoa butter molecules to solidify in an orderly fashion. Without tempering, the chocolate does not harden properly or the cocoa butter separates out (as cream separates from milk).

Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.

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.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective    properties. It has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts

Unsweetened  chocolate is pure chocolate liquor,  also known as bitter or baking chocolate. It is unadulterated chocolate.