Unit 3 Topic 8 Lesson 1 Chocolate

Question 1

Aztec name for chocolate

Answer 1

Xocoatl

Question 2

cocoa fat melting point

Answer 2

36 degrees C

Question 3

cocoa tree

Answer 3

theobroma cacao (food of the gods)

Question 4

how cocoa grows

Answer 4

on trees, blossoms from flower into pods and no season aka year-round

Question 5

Names for cocoa

Answer 5

Forastero, Criollo (best), Trinitero

Question 6

how processed

Answer 6

pod split open, white substance surrounding seads, left and seeds ferment sugar -> alcohol -> acetic acid -> esters, seeds left to dry in sun then roasted, shelled

Question 7

top cocoa producers

Answer 7

ivory coast 1.51 mill tons, ghana, Indonesia

Question 8

issue with cocoa production

Answer 8

child labor esp in ivory coast

Question 9

fair trade cocoa

Answer 9

to make sure no unethical practices in production

Question 10

Maillard reaction

Answer 10

during roasting - gives taste, involves combination btw amino acids and proteins and sugars

Question 11

cocoa nibs

Answer 11

crushed cocoa beans

Question 12

chocolate liquor

Answer 12

no alcohol, results of crushing nibs

Question 13

chocolate with no change

Answer 13

high in fat and very bitter

Question 14

van Houton

Answer 14

chocolate liquor in compressor - get cocoa butter and cocoa cake seperated

Question 15

cocoa butter uses

Answer 15

low melting point - cosmetics and medicinal purposes

Question 16

cocoa cakes

Answer 16

very bitter, does not dissolve well

Question 17

Dutch process

Answer 17

treat natural ccooa with alkali -> powder (natural cocoa is lighter than dutch cocoa)

• solubility increased
• acidity cut down

Question 18

JS Fry (english)

Answer 18

blend cocoa butter and powder under righ conditions to make edible chocolate

Question 19

Switzerland milk chocolate

Answer 19

Daniel Peter (1876) - added milk to cut bitterness (with Nestle)

Question 20

white chocolate

Answer 20

only cocoa butter, faint chocolate taste

Question 21

conching

Answer 21

Lindt - chocolate developed for long period of time to make smoother

Question 22

Toblerone

Answer 22

added nougat, shape inspired by matterhorn

Question 23

Switzerland + belgium

Answer 23

larges consumption of chocolate on world

Question 24

Hershey

Answer 24

lower price of chocolate by mechanizing production (in PA, Hersey city) invented kisses

Question 25

chocolate & WWII

Answer 25

in ration - highly caloric, but would melt | melt in the mouth and not in the hand = tropical chocolate but not popular

Question 26

Mars company

Answer 26

chocolate with sugar coating but air would expand and break coating.

Question 27

Alfred Stern

Answer 27

found way to blend air into chocolate so coating didn't break in heat

Question 28

M&M

Answer 28

no red for 11 yrs b/c though red #2 was carcinogenic but they were using red #40 which is safe

Question 29

Cherry blossom

Answer 29

no chocolate ingredient instead vegetable and palm oil. invertase - cherry packed into sugar in presence of enzyme ivernt sugar (glucose + fructose) more soluble so liquid oozes out

Question 30

Chocolate myths

Answer 30

does not cause acne,

Question 31

Chocolate truths

Answer 31

can cause heartburn for ppl with GERD, cause tooth decay (sugar), can cause migraines, useful o suppress cough (high in sugar and chemical theobromine), prevention of heart disease (has stearic acid fat), high in antioxidants/flavonols, increases nitric oxide which lowers blood pressure

Question 32

Mars and chocolate health benefits

Answer 32

cocoavia health products, didn't do very well

Question 33

Chocolate and brain

Answer 33

improves blood flow -> better cognitive properties?

Question 34

why is chocolate addictive?

Answer 34

based on anandamide compound, similar to effect of marijuana

Question 35

chocolate and love

Answer 35

Associated with love, is it an aphrodisiac? casanova - increases levels of nitric oxide - has phenylethymine (PEA) - doesn't work from chocolate