About Chocolate

We have compiled several bits of information about chocolate from many different sources including books, internet research, our base ingredient suppliers and of course trials and errors in our own chocolate kitchen.   This is by no means a complete compilation of information on chocolate as there is just way too much to possibly be covered in one page.  But this will give you a basic understanding of where chocolate came from and how it is made.  We will add more information as time permits and as we get questions from our customers.

History of Chocolate
Chocolate was discovered 2000 years ago in the rainforests of the Americas.  Chocolate is made from the seeds of the Cacao bush or tree (pronounced k-kou).  Ancient cultures of Mexico and Central America used the ground cacao seeds to make spicy beverages.  These beverages were very bitter and not sweet as we know chocolate beverages today to be since sugar was not a common staple. 

In ancient times the cacao beans were considered to be a form of currency to the Aztecs.  Cacao beans were often used as trade.  Cacao beans were also used as a form of tribute to the ancient gods.  When made into a beverage it was often mixed with a combination of water, cornmeal and ground chili peppers.  This was made into a paste and then eventually a frothy beverage.  Chocolate beverages were considered a sacred beverage and generally was reserved for royalty, members of clergy, and those of certain stature within the small communities.

Eventually the cacao was taken to Spain and new recipes were created adding new flavors and textures making the beverage more enjoyable.  The Spanish developed a particular liking for chocolate beverages.  The Spanish spiced up the basic chocolate beverage with new spices such as cinnamon, nutmeg, pepper, ginger and even sugar.  But the beverage was still considered to be a symbol of social status and wealth.

Sometime around the early 1700's this beverage was introduced to Italy.  From there the cacao bean began to be traded by sea and land.  England also started importing the cacao beans from Jamaica. 

By the 18th Century chocolate drinking was considered a social event .  People would meet in chocolate and coffee houses all across Europe to enjoy this tasty beverage.  And by the 1800's the mass production of chocolate made it more affordable for the public.

The Cacao Bush/Tree
The Cacao Tree is a species of the genus Theobroma, which translates into "food of the gods".  The botanical name for Cacao is Theobroma cacao.  It grows to between 26 and 50 feet tall.  The tree produces small pink blossoms that have a foul smell.  Fruit pods varying between 10 and 18 ounces are produced.  Inside these pods are approximately 50 bean shaped seeds which are removed and processed to be made into chocolate.  Each tree produces around 4 pounds of beans each year.  Optimal conditions for growth are temperatures around 77° F, heavy rainfall and high relative humidity.  The majority of the world's harvest comes from the Ivory Coast with Brazil following in second.

How Chocolate is Made
This is just a brief and quick version of how chocolate is made.

• Cacao pods are gathered.

• The seeds inside are removed, dried and fermented.

• The seeds are then roasted.

• Shells are removed.

• Seeds are ground into a paste and then heated into a liquid (this process happens from the friction of grinding the seeds).

• Then there is a separation process that the cacao must go through to separate its constituents (cocoa butter and powder).

• The chocolate liquor is heated and compressed to remove the fat (cocoa butter).  

• This process leaves the cocoa butter separate from the cocoa powder.

• Cocoa butter is solid at room temperature.

• The cocoa powder that is left behind in the form of compressed cocoa discs is then treated with an alkali salt to increase the pH value and neutralize the acidity level. 

• Alkalization makes the cocoa soluble in liquids.

• Cocoa cakes are ground to a fine powder.

• Conching takes place - there are several stages to this process.  But basically it is taking the powdered cocoa and turning into a creamy liquid by continuous kneading which generates heat by friction.

• Tempering is the heating and cooling of chocolate to form stable crystals.  Without proper tempering the chocolate will form "bloom" (those white spots you see on some chocolates).  Bloom is the cocoa butter separating from the rest of the solids.

• Forming is molding the chocolate into shapes.  At this point other products may be dipped or coated.

• Making chocolate

  • Unsweetened Chocolate (baker's chocolate) is made by heating and melting the chocolate liquor and then molding it and solidifying it.  No sugar is added.

  • Dark Chocolate is made with a combination of chocolate liquor, cocoa butter, sugar and vanilla.  Semisweet and Bittersweet chocolates are must contain at least 50% total chocolate liquor.

  • Milk Chocolate is made with a combination of chocolate liquor, cocoa butter, sugar, milk solids and vanilla.  Milk chocolates generally has at least 25% total chocolate liquor, 14% dry milk solids, 3.5% milk fats and a maximum of 55% sugar.

  • White Chocolate is made without the chocolate liquor (which gives the milk and dark chocolates not only their color but also taste).  White chocolate is made with a combination of cocoa butter, sugar, milk solids and vanilla.  White chocolate is not really considered to be "REAL" chocolate by the FDA.  It is legally considered to be a confectionary coating.  However, it still must be tempered so the cocoa butter doesn't separate (see the difference between REAL chocolate and confectionary coatings below).

  • Couverture is basically the same as above except it has a much higher content of cocoa butter giving it a much thinner viscosity.  This is used mainly for dipping and coating a variety of center ingredients (truffles, cakes, nuts, etc).

  • Lecithin is used as an emulsifier in all of the above types of chocolate.

• There is much more to the production of chocolate but this is the general process it goes through.

• Recap: Harvest, Fermentation, Drying, Cleaning, Roasting, Cracking and Grinding, Separation of Butter and Powder, Grinding, Conching, Tempering and finally Forming.

What is the difference between REAL Chocolate and Confectionary Coatings?
Confectionary Coatings do not contain Cocoa Butter.  The Cocoa Butter found in REAL chocolate is replaced with vegetable fats.  Confectionary Coatings do not need to be tempered whereas REAL chocolate does.  There is absolutely nothing wrong with using Confectionary Coatings as long as a high quality product is used.  And it is, in fact, a very tasty confectionary treat.

Not all Confectionary Coatings are alike however.  Some confectionary coatings will have a waxy taste and feel.  These are generally a very low quality coating.  The Confectionary Coatings that we use in our products is of a much higher quality and does not taste much different than REAL chocolate.  In fact, many of our customers cannot even tell the difference. 

There is usually a difference in price between products made with Confectionary Coatings and REAL Chocolate.