All About Chocolate

The story of chocolate begins several hundred years ago when the Aztec and Mayan Indians of Central and South America discovered that they could make an exotic beverage by crushing the beans of the cacao tree and mixing the remaining liquid with wine. The first chocolate factory in North America was opened in Massachusetts by James Baker in 1765. Chocolate remained an expensive treat, only for the rich and powerful until about the mid-1800's when the English developed "eating" chocolate in solid form. Until this time, people drank chocolate for pleasure and medicinal purposes. Even Thomas Jefferson described the virtues of chocolate describing "...the superiority of chocolate for both health and nourishment."

The English are credited with producing the first chocolate bar, but the Swiss, in 1876, were the first to introduce milk chocolate bars to the world on a commercial scale. The delicacy quickly spread through Europe and the US. Chocolate bars evolved quickly through the United States with the development of the Snickers and Milky Way bars in 1923. The M & M's plain chocolate candies were introduced in 1941, and peanut version in 1954. M & M's became an instant success with the U.S. servicemen who craved a chocolate candy that they could carry in their pockets that would not melt.

This delicious treat claims its origins with the cacao (or cocoa) trees that thrive in the moist, tropical climate of Central and South America, West Africa, and the Far East - approximately 20E north or south of the equator. It's official name, the "Theobroma cacao tree" translates into "drink of the gods" - an appropriate title for many individuals. The trees stand 15-25 feet tall and have tiny blossoms and clusters of pods along their trunks and main branches. The pods look like small red, orange and gold footballs, each six to eight inches long. Inside each pod are 20-50 cocoa beans.

The process of converting the pods into chocolate is complex and time consuming. The pods are cut from the cacao tree, and the inner beans and pulp are scooped out. The beans are dried, fermented, and cured. These processes alone can take up to two weeks. Different beans from different geographical areas have particular characteristics, but pod color does not indicate specific types of chocolate. Many manufacturers blend beans to develop their own taste, texture, and aroma. At the factory, the beans are roasted, and hulls are removed, resulting in the chocolate "nibs". This roasting process allows the beans to develop their dark brown color and rich aroma. The inner nibs are then crushed and ground between steel disks. The heat from this process produces the cocoa butter. After removing some of the cocoa butter, the dark brown paste remaining is called chocolate liquor. This non-alcoholic product is the base for all of our chocolate products, and when allowed to cool is known as unsweetened or baking chocolate. Varying amounts of sugar, cocoa butter and milk are then added to this liquor to create the variety of chocolates on the market today. After adding these ingredients, the product is refined by a process called "conching" (working it back and forth with rollers) to evaporate moisture and volatile acids. This process also enhances quality. Chocolate manufacturers "conch" for various times - up to several days, until they develop the product they desire. After molding and solidifying this product, chocolate is born! Remember this the next time you think a piece of chocolate is a little expensive.

*Chocolate Sweetness is determined by the ratio of cocoa solids to sugar

Unsweetened Cocoa - Sometimes called American-process cocoa, unsweetened cocoa is the product remaining after most of the cocoa butter has been extracted from the chocolate liquor. It has one of the lowest fat contents of any chocolate product - varying from 10-24% fat.

European or Dutch Cocoa - Dutching is a process which neutralizes the natural acidity found in cocoa powder. This results in a darker, redder cocoa with a more mellow chocolate flavor than the American process cocoa. In a recipe they can be substituted for one another, but the end result will be a different flavor and color. Use the cocoa called for in the recipe for best results.

Unsweetened Chocolate - Sometimes called bitter or baking chocolate. This product has no added sugar and contains near equal parts of cocoa butter and cocoa solids. It has the highest percentage of cocoa butter - 50-58%. It is sold in bar form and always combined with sugar and other ingredients to make cakes, brownies and other delicacies. To substitute cocoa, use three tablespoons of cocoa plus 1 tablespoon of shortening to equal one ounce of unsweetened chocolate.

Extra-bittersweet Chocolate - May have up to 70% chocolate liquor, so has less sugar added. Pastry chefs prefer it for its fuller, more intense flavor.

Bittersweet Chocolate - Usually interchangeable in recipes with semi-sweet chocolate, it has a bit less sugar than the semi-sweet (may be up to 60% chocolate liquor) and has a deeper chocolate flavor.

Semi-Sweet Chocolate - Known as one of the "dark" chocolates, it is made from the chocolate liquor, with just enough sugar, cocoa butter and vanilla added to give it a rich, sweet taste. It must contain at least 35% chocolate liquor, and is available in bars and, more commonly, in baking chips.

German Sweet Chocolate - This was created by Samuel German in 1852 as a quality snack-type chocolate bar. It is a special blend of chocolate, cocoa butter and sugar, and is usually sold in a four ounce bar. It tends to be a bit sweeter than semi-sweet chocolate, and can also be substituted for semi-sweet chocolate in a recipe.

Chocolate Chips - These come in various flavors and sizes and are formulated to withstand normal oven heat and to hold their shape. For this reason, they should not be substituted for bar chocolates in recipes calling for melted chocolate. They are usually semi-sweet in flavor.

Couverture - A very high-quality chocolate that has a larger amount of cocoa butter than semi-sweet so that it is more free-flowing when melted. It is good for coating candy centers.

Milk Chocolate - In addition to sugar, this product contains cream or whole milk. It is the sweetest of the chocolates. It is the basis for many candy bars and is America' s favorite eating chocolate. It is lighter in color and less intense than dark chocolate because it contains less chocolate liquor (at least 10%). It is rarely used for baking because of its high sugar content and heat-sensitive milk solids.

White Chocolate - It resembles milk chocolate in composition (added sugar and milk products), except that it contains no chocolate liquor. This is the reason it is not brown. The cocoa butter it contains gives it a very milk, chocolate flavor and creamy mouth feel.

Confectionery Coatings - This chocolate product is made with a vegetable fat other than cocoa butter. It is less expensive and is flavored to taste similar to chocolate. These coatings vary in quality, but are easier to use since no tempering is needed - you just melt and use.

Imitation Chocolate - This product contains no cocoa butter and can sacrifice flavor and performance. This product is usually referred to as chocolate.

In a pinch, different chocolate products can be substituted in most recipes. The flavors may vary, but to a chocolate lover, variety is the spice of life!

For semi-sweet chocolate chips in cookie recipes, substitute white or milk chocolate chips or chunks.

For 1-ounce (1 square) unsweetened chocolate, use 3 tablespoons unsweetened cocoa and 1 tablespoon shortening or oil.

For 1-ounce (1 square) semi-sweet chocolate, use 3 tablespoons semi-sweet chocolate chips or 1 ounce unsweetened chocolate and 1 tablespoon sugar.

For 6 ounces (1 cup) semi-sweet chocolate chips to be melted, use 6 tablespoons unsweetened cocoa, 1/4 cup sugar, and 1/4 cup shortening.

For a 4-ounce bar of sweet cooking chocolate to be melted, use 1/4 cup unsweetened cocoa, 1/3 cup sugar, and 3 tablespoons shortening.

Chocolate is heat-sensitive and may burn easily. Never heat any chocolate to a temperature over 120E, as it will become unuseable. White chocolate is the most sensitive, followed by milk chocolate and then the dark chocolates. Remember that when melting chocolate, containers and stirring utensils must be clean and dry. Small amounts of water may cause the chocolate to "seize" and lose its gloss, tighten and be unuseable in its form. It is sometimes possible to save "seized" chocolate by adding more liquid or vegetable shortening, but easier to avoid this situation all together! Chocolate can be melted by using the microwave oven or heating over a pan of hot water. Either way, begin with chocolate pieces, no more than 1 " in size to expedite the process.

Microwave Method - Fill a bowl no more than halfway with chopped chocolate. Microwave one to eight ounces at a time, beginning for 1 ½ minutes on 50% power. Use low power (30%) for milk or white chocolate. Stir. If necessary , continue heating for shorter time amounts (stir after each heating) until most of the chocolate is melted. Remember, melted chocolate pieces sometimes holds their form, even when melted.

Hot Water Method - Place about ½ of the chocolate into the top of a double boiler or in a bowl that fits snugly over the top of a small saucepan of hot water (about 130E). Do not boil the water, as heat this high could cause damage to the chocolate product. Stir the chocolate to melt, add remaining pieces and remove from heat. Stir to melt all chocolate pieces.

Tempering is a special process of heating and cooling chocolate to specific temperatures to prepare for coating. Tempering chocolate will allow chocolate coatings to stay glossy and firm at room temperature without the addition of wax or paraffin. Paraffin is not a Food and Drug Administration approved food additive, and not meant for human consumption. To make chocolate suitable for dipping, use commercially made coatings, or temper the chocolate.

Chocolate is tempered when it leaves the factory, and should be in that condition when purchased. Once it is melted, however, the tempering process must be repeated before you can use it to dip or make novelty chocolate pieces. There are several methods of tempering chocolate and some of them are quite difficult. You will need clean dry bowls and utensils, plus an accurate thermometer. Try this method:

Begin by melting about 2/3 of your chocolate to about 118E. This allows all fats to be melted, but not separate. Transfer the chocolate to a second bowl. Gradually add the remaining chocolate, some of it in large lumps to the melted chocolate By adding this new "tempered" chocolate, it will cool and form the desired crystals needed for decorating and coating. Continue stirring in the pieces until it reaches a temperature of about 88E. Remove any remaining chocolate lumps and re-use to temper another batch of chocolate. At this point, the chocolate is ready to use. Be aware, this can be a time consuming process. Do not allow the chocolate to cool to 77E or the tempering process will need to be repeated.

The shelf life of most chocolate products is one year, if stored in a cool, dry place. Cocoa products, also stored in a cool, dry place retain freshness almost indefinitely. Avoid contact with moisture and high heat, or clumping and graying may result. Though unappetizing, neither of these characteristics affect quality in a cocoa product.

Bloom is a gray-white film that sometimes appears on chocolate when it is exposed to varying temperatures. This "cocoa butter bloom" is the result of the cocoa butter rising to the top. "Sugar bloom" results from condensation on chocolate, which causes the sugar to dissolve and rise to the surface. Neither of these affect taste or quality of the chocolate, but can present an unappetizing appearance. Bloom disappears when the chocolate is melted.

Although refrigerating chocolate is safe, it is not recommended. When the chocolate is returned to room temperature, it may "sweat" and may not melt properly.

Recent studies seem to indicate that chocolate may contain chemical substances which may have potential cardiovascular health benefits. Some chocolate contains procyanidins. Procyanidins are polyphenolic compounds found in foods, such as cocoa, tea, grapes, almonds, apples, wine and strawberries. It is thought that procyanidins act as antioxidants, protecting body cells from the potentially harmful effects of free radicals. Free radicals have been linked to certain age-related chronic diseases. Certain processing techniques may destroy procyanidins so not all chocolates are created equal.

Throughout history, chocolate has been dispensed for a wide variety of ailments, but it has also often been used as a paste medium to cover the bitter flavor of medicines. Early physicians prescribed chocolate to stimulate the nervous system of feeble patients suffering from apathy or exhaustion. Conversely, it was also prescribed to calm, soothe or tranquilize overstimulated patients experiencing physical or mental stress.

A milk chocolate bar weighing 1.5 ounces contains at least four percent of the U.S. Recommended Daily Allowance (RDA) for protein, almost nine percent of the U.S. RDA for riboflavin, over seven percent of the U.S. RDA for calcium, and over three percent of the U.S. RDA for iron.

Chocolate milk provides more zinc, potassium, niacin and riboflavin than plain whole milk. In terms of calcium, protein and vitamin B, plain milk has slightly more.

Cocoa butter, the fat that occurs naturally in cocoa beans, gives chocolate its distinctive smoothness and "melt-in-the-mouth" texture. Research suggests that cocoa butter, despite its high saturated fat content, does not have the same negative effect on blood cholesterol levels as other saturated fats. This may be due to its high stearic acid content. Stearic acid, one of the principal fatty acids in cocoa butter, has been found to affect the body differently, in that it may reduce levels of cholesterol in the blood. Cocoa butter is also known to have healing powers for wounds.

Some people swear by chocolate as a comfort food. This area is somewhat speculative, but worthy of consideration. Chocolate contains chemicals that are known to affect brain chemistry by producing a mild calming effect.

Although it is true that chocolate contains favorable qualities, it can also be loaded with fat, sugar and calories. And further research is needed to assess the potential cardiovascular health benefits of chocolate. So until the final research verdict is in, enjoy chocolate in moderation, as part of a healthy diet.