Cocoa processing and chocolate technology

Cocoa processing and chocolate technology

EMMANUEL OHENE Afoakwa

Chocolates are semisolid suspensions of fine particles from sugar, cocoa, and milk (depending on type) that make up about 70% of the total weight of the product. ese particles are distributed throughout a continuous fat phase, which is mostly made up of cocoa butter (Afoakwa et al. 2007). e cocoa solids used are derived from beans obtained from fruit of the cocoa tree (Theobroma cacao), with world production dominated by Forastero varieties. Another type, Criollo, is presently rare in production. e Trinitario type is a diseaseresistant hybrid of Criollo and Forastero that is often regarded as a flavor bean and accounts for about 5% of world production (Afoakwa et al. 2008c). Growth of Forastero beans to give the trade name basic or bulk cocoa occurs mainly in West Africa and Brazil. Criollo (flavor cocoa) is largely grown in Central and South America. West Africa now produces between 70% and 75% of world cocoa …

2014

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English