Survey on Chocolate

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  • Topic: Chocolate, Types of chocolate, Cocoa butter
  • Pages : 9 (2846 words )
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  • Published : May 5, 2012
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A Project Report
On
“ Survey Of Chocolate”

Name ID NO.

Submitted to

“Kajol Mam”

Date
10th Sep.2009

INDEX

Chapter-I : Executive summary

Chapter-II : Objectives of the study

Chapter-IV : Research Methodology

Chapter-VI : Analysis & Interpretation of the data

Chapter-VII : Suggestions & Conclusions

Chapter-VIII : Bibliography

Chapter-I: Executive summary
Chapter-II: Objectives of the study
• Short History of Chocolate

A delicate tree, cacao is only grown in rain forests in the tropics, usually on large plantations, where it must be protected from wind and intense sunlight. The tree is harvested twice a year. Milk chocolate was invented in 1876 by a Swiss chocolatier, Daniel Peter (1836-1919) of Vevey, Geneva. Daniel Peter successfully combined chocolate with powdered milk to produce the first milk chocolate. Today, the finest chocolate is still made in Switzerland, and the consumption of milk chocolate far outweighs that of plain chocolate. Chocolate was introduced to the United States in 1765 when John Hanan brought cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate factory in the country was established there. • Chocolate Glossary

Unsweetened Chocolate: 
It is also called baking, plain or bitter chocolate.Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand.  Bittersweet Chocolate: 

Still dark, but a little sweeter than unsweetened. It is unsweetened chocolate to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate but the two are interchangeable in baking. Bittersweet has become the sophisticated choice of chefs. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar.  Semisweet Chocolate: 

Slightly sweetened during processing, and most often used in frostings, sauces, fillings, and mousses. They are interchangeable in most recipes. The favorite of most home bakers.   It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar.  German Chocolate: 

Dark, but sweeter than semisweet. German chocolate is the predecessor to bittersweet. It has no connection to Germany; it was developed by a man named German. Milk Chocolate or Sweet Chocolate: 
Candy bar chocolate. Chocolate to which whole and/or skim milk powder has been added. Rarely used in cooking because the protein in the added milk solids interferes with the texture of the baked products. It contains approximately 20 percent cocoa solids. White Chocolate: 

Many people might argue that white chocolate is not really chocolate. It is made from sweetened cocoa butter mixed with milk solids, sometimes with vanilla added. Since cocoa butter is derived from the cocoa bean, then we can only conclude that real white chocolate is indeed chocolate. Conveture: 

A term generally used to describe high-quality chocolate used by professional bakers in confectionery and baked products. The word means "to cover" or "to coat." It has more cocoa butter than regular chocolate. It's specially formulated for dipping and coating things like truffles. Chocolate of this quality is often compared to tasting fine wine because subtleties in taste are often apparent, especially when you taste a variety of semisweet and bittersweet couvertures with different percentages of sugar and chocolate liquor. • How Chocolate Is Made

Cacao trees are often interplanted with tall shade trees to protect them from direct sunlight. Pods grow on the trunks and larger branches of...
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