CHOCOLATE INDUSTRY

BY:
MARYAM SHAKEEL
ANEEQUA SADAF
SAMIAH ROY
FAIZA KHALIL

INTRODUCTIO
N OF
CHOCOLATE
INDUSTRY

BY:
MARYAM SHAKEEL

Where does cocoa come from???

First people who made chocolate were the
Mayas and the Aztecs
They drank chocolate as a bitter and
spicy beverage called xocoatl (bitter
water)
It symbolized life and fertility and was also
used as medicine
It was a drink for wealthy and important
people (royalty, priests, etc.) Cocoa
beans were also used as money

HISTORY
1528: Hernn Cortz came to Spain with
cocoa beans and the formula for the
chocolate drink
1615: The Spanish princess Anne of
Austria married Luis XIII of France, so
chocolate came to France
1657: A Frenchman opened the first
Chocolate House in London became
as popular as Coffee Houses

 1674: The first solid chocolate in a stick

form had been sold
End of 17th century: chocolate came to
Germany
first pralines were made by a German
cook
1792: A chocolate factory was opened in
Berlin
1875: The first milk chocolate was put on
the market

INDUSTRILIZATION
The industrialization of chocolate
reduced the production costs and
allowed all levels of society to enjoy
chocolate. Children rapidly became
a great market for chocolate makers. This started
a trend of novelties with the 1923 launch of the
Milky Way by the American Frank Mars while his
son invented the namesake bars, the Mars bar.

 At the same time, Milton Hershey, another

American chocolate producer vastly
expanded his chocolate sales through
clever marketing and capitalizing on
impulse purchases of chocolate in main
street grocery stores. Hershey was called
the "Henry Ford" of chocolate because he
produced a quality chocolate bar at a price
everyone could afford.

TODAY
The chocolate industry has grown to a worldwide
industry topping $50 Billion in retail sales
worldwide and continues to show healthy
growth. Recently, there has been an increasing
trend towards high quality chocolates such as
chocolates with high cocoa content and or
chocolates flavored with natural flavors and rich
spices.
.

Chocolates
industries in
Pakistan

VOLKA FOOD INTERNATIONAL

(
Gr8's Chocolate with RICH CR
EAMY CHOCOLATE
BAHAWALPUR IN MULTAN

Yousufi Corporation
(Chocolate Chips
Syedna Mohammad
Burhanuddin Road,
Karachi

Caribbean Cookies - Brownie St

yle Cookies
The Snack Bites Company
Plot No.2, Karachi,
Pakistan

Rock n Roll CHEW

TOFFEE
Volka Food International
Lahore, Punjab,
Pakistan

Nestle Pakistan, LTD

Pakistan, Punjab,
Lahore,

Types of Chocolates:
The main types of chocolate are
white chocolate
milk chocolate
Dark chocolate
Sweet chocolate

 These types of chocolate may be

produced with ordinary cacao beans
(mass-produced and cheap) or special
cacao beans (aromatic and expensive) or
a mixture of these two types.

DARK CHOCOLATE
Pure, unsweetened chocolate contains
primarily cocoa solids and cocoa butter in
varying proportions.

SWEET CHOCOLATE
Much of the chocolate consumed today is in
the form of sweet chocolate , combining
chocolate with sugar.

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

WHITE CHOCOLATE:
White chocolate contains cocoa butter, sugar,
and milk but no cocoa solids.

STEPS
FOR
CHOCOLATE
PRODUCTION

BY
ANEEQUA SADAF
& SAMIAH ASHER

Chocolate Production

Theobroma cacao- the Cocoa

Tree
Grows best in tropical rainforest.
Mostly reaches 7.5 metres in height.
Has broad leaves 25 cm long with
pale coloured flowers from which pods
grow.
Tree bears fruit when 3 to 4 years old.
Each tree yields 20-30 pods per year.
Mostly cultivated from Indonesia,
Malaysia & Ghana.

Types of cocoa pods

Foraster
o

criollo

Trinitario

Hardy and vigourous,

produces beans with
strongest flavour.

Not much hardy with

its mild or weak
chocolate flavour.

Cultivated hybrids of
the other two.

Widely grown in
West Africa and
Brazil.

Grown in Indonesia,
Central and South
America.

Grown mainly in the

Caribbean, but also
in Cameroon and
Papua New Guinea.

Harvesting of Cocoa Trees

Harvesting takes place twice a

year from november to january
and from may to july.
Fruit is hand-picked to protect the
trees.
Once harvested, the pods are
opened and their seeds are
removed.

Fermentation
Beans and the pulp are laid in the
fermentation boxes.
Fermentation produces heat
requiring the beans to be stirred.
Germination in the cacao bean is
killed by the high temperatures
produced during the fermentation
process.
After the 5 days process of
fermentation, beans are brown
and have a better flavor.

Drying
After fermentation, the water present in the beans
is dried up to convert them into chocolate.
Cacao beans are often dried in the sun, which can
happen on tarps, mats, or patios.
Humidity in the beans is decreased down to 6-8%
for storage and export.
Once dried, they can be stored for 4-5 years.
After sorting and bagging, the cocoa beans are
then loaded on ships to be delivered to chocolate
manufacturers.

Roasting
In the manufacturing plant, the
selected beans undergo extensive
sampling and testing procedure.
Then roasting takes place at
usually 210 F for about 10-35
minutes.
The beans are roasted to darken
the colour and to further bring out
the flavour characteristics of the
cacao.

Winnowing
The process of removing shells from
around the beans.
The dried beans are cracked and a
stream of air separates the shell from
the nib, the small pieces used to make
chocolate.
The nibs, key ingredient, contain
approximately 53 percent cocoa
butter, depending on the cacao
species.

Grinding
The beans are then usually grounded in a
milling or grinding machine called a
melangeur.
The nibs are grounded into a paste called
chocolate liquor.
A roll refiner or ball mill is used to create
heat that melts and distributes the cocoa
butter and to further reduce the particle size
of cocoa mass.
Flavor of the chocolate bar depends on the
percentage of cocoa butter in the liqour.
With more grinding and the addition of
sugar, lecithin, milk or cream powder or milk
crum and spices such as vanilla depending

CONCHING
Conching is a process of mixing the cocoa
mass.
It is continuously mixed at a certain
temperature to develop flavor remove
moisture and break down large pieces. This
can take hours to days depending on the
desired outcome.
The finest chocolates are conched for 5
days.

Tempering
The next step is tempering the chocolate
is slowly heated and cooled allowing the
cocoa mass to solidify and stabilize.
Without tempering the chocolate would
separate and would not harden well.

Molding
After the chocolate is properly tempered
Addition of other ingredients

 Chocolate cools when it becomes solid

labeled, packed to be shipped to and to be
eaten.

Storage
Chocolate is very sensitive to temperature
and humidity.
Ideal storage temperatures are between
15 and 17 C.

Blooming effects
Fat bloom is dull white film on surface of
chocolate
temperature fluctuating or exceeding 24 C
Fat bloom

Sugar bloom
Dry and hard to the touch.
sugar bloom is caused by temperature
below 15 C or excess humidity.

Quality analysis
Chocolate manufactures want to make
sure every chocolate and cocoa product
that leaves their warehouse is of the
highest quality.
Tasting Panel meets weekly.
write a descriptive analysis of a product's
aromas, flavors, aftertaste, mouth feel,
and so on.

APPLICATIONS

BY
FAIZA KHALIL

MEDICAL IMPROTANCE:
Heart Health Benefits of Chocolate:
Dark chocolate is good for your heart.
Lower Blood Pressure.
Lower Cholesterol.

Chocolate can also protect heart vessels of

human body.

Chocolate also holds benefits apart from

protecting your heart.
It stimulates endorphin production, which gives a
feeling of pleasure.
It contains serotonin, which acts as an antidepressant.
It contains theobromine, caffeine and other
substances which are stimulants.

Balance the Calories:

Chocolate is still a high-calorie, high-fat food.
No more than 100 grams, or about 3.5 ounces,
of dark chocolate a day to get the benefits.
One bar of dark chocolate has around 400
calories.
If you eat half a bar of chocolate a day, you must
balance those 200 calories.

 Increase the brain activity.

Antioxidants (polyphenol) contained in chocolate
can help us eliminate free radicals and prevent
cancer.
eating chocolate can help us improve emotions
and release high pressure.

Keeping Your Teeth Healthy

According to researcher the cocoa extract works
even better than fluoride when it comes to
fighting cavities.

USE OF CHOCOLATE IN
BAKING:
Dark, light, semisweet,
bittersweet, milk, white
and other varieties of
chocolate all have their
places in baking. It is
used to make Pastries
,Cakes ,Cookies
,Quickbreads etc.

 USED AS FACIAL
MASK:
facials are all the rage
these day.
Today chocolate is used
as a face mask .
Chocolate is high in
antioxidants.

 As A Weapon
During World War II it was
believed the Nazis were
going to try and
assassinate Winston
Churchill using a bomb
disguised as a bar of milk
chocolate.

INTERESTING FACT:
Chocolate's reputation for making people feel
good is based not only on its caffeine
content, but on its naturally occurring mood
altering chemicals.
Phenylethylalanine .
found in the blood of people in love.
Anandamide .
stimulates areas of your brain also affected by
the active ingredients in marijuana.

THANK YOU