WHATS SO GOOD ABOUT CHOCOLATE Compound versus Couverture

WHAT'S SO GOOD ABOUT CHOCOLATE? Compound versus Couverture Presented by Denise Mc. Callum Student number: 11277050 Email: Denise. J. Mc. Callum@student. uts. edu. au)

WHAT IS CHOCOLATE MADE FROM? The main ingredients of quality chocolate come from the cocoa bean; these are cocoa masse (or cocoa liquor) and cocoa butter.

WHERE DOES COCOA COME FROM? Cocoa beans are grown commercially in equatorial countries: � Largest producers of cocoa beans: IVORY COAST (34%) GHANA (17%) INDONESIA (15%) CAMEROON (5%) BRAZIL (4%)

COUVERTURE MANUFACTURE Cocoa beans harvested Beans fermented and washed Roasting and winnowing Grinding Pressing – cocoa masse, cocoa butter, cocoa powder Blending Conching Tempering Packaging

SOME MANUFACTURERS OF FINE CHOCOLATE Switzerland/Belgium: � France: � “Barry Callebaut” “Valrhona” Switzerland: � “Lindt and Sprüngli”

COUVERTURE CHOCOLATE Couverture chocolate is a very in high quality chocolate that contains cocoa butter (32 -39%). It is cocoa butter, combined with proper “tempering”, that gives the couverture chocolate more gloss, a firmer "snap" when broken, and a superior flavour and mouthfeel.

COMPOUND CHOCOLATE Compound chocolate is the term for a confection combining cocoa powder with vegetable fat as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it may not legally be called "chocolate".

WHAT GOES INTO CHOCOLATE? Couverture Chocolate: Cocoa masse Cocoa butter Sugar DARK √ √ √ MILK √ √ WHITE X √ Milk powder X √ √ Vanilla Emulsifiers √ √ √ √

COMPOUND OR COOKING CHOCOLATE Cocoa powder DARK MILK WHITE √ √ Vegetable fat √ Sugar √ √ X √ Milk powder X √ √ Vanilla Emulsifiers √ √ √ √

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