7/21/2019 Objectives

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OBJECTIVES

• To study the flavor and texture of the chocolate.

• To study the purpose of using double boiler method.

• To identify the major components of chocolate such as water activity, moisture content,

and sensory evaluation.

• To compare the difference of the chocolate with another brand chocolate.

INTRODUCTIONS

  Basically, this experiment was about to study the flavor and the taste of the chocolate

and also study the purpose of using double boiler method. Next, to know the method of 

 processing and preserving chocolate. Then, the major components of chocolate need to

identify such as water activity, moisture content, and sensory evaluation. Lastly, compared

the difference of the chocolate with another brand chocolate.

  The origins of chocolate can be traced back to the ancient ayan and !"tec

civilisations in #entral !merica. $Theobroma cacao$, meaning $food of the gods$, was pri"ed

for centuries by the #entral !merican ayan %ndians, who first enjoyed a much&pri"ed

spicy drink called $chocolatl$, made from roasted cocoa beans. The flavor of chocolate

differs depending on the ingredients used and how it is prepared. 'eal chocolate is made

from cocoa and its ingredients include cocoa butter (an expensive part of the cocoa bean)

and, in some cases, up to *+ vegetable fat. #ompound chocolate will have less cocoa andor 

more than *+ vegetable fat than real chocolate and therefore doesn$t have the same fine

-ualities. #ocoa powder and chocolate are made from the dried seeds that are found in pods

on the cacao tree.

  Typically chocolate were sweet, usually brown, food preparations of Theobroma

cacao seeds, roasted and ground, often flavored. #hocolate also very sensitive to

temperature and humidity. The ideal storage temperature were between * and /c with a

relative humidity of less than *0+. #hocolate was generally stored away from other foods

as it can absorb different aromas.  %deally, chocolates are packed or wrapped, and placed in

 proper storage with the correct humidity and temperature. !dditionally, chocolate is

fre-uently stored in a dark place or protected from light by wrapping paper.

7/21/2019 Objectives

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