JORGE BASADRE GROHMANN NATIONAL

UNIVERSITY

Faculty of agricultural sciences

Professional Academic School of Engineering in

Food Industries

PREPARATION OF CHOCOLATES AND CHOCOLATES

Course : Sugar technology, confectionery and

chocolate shop.

teacher : MSc. Sonia Pomareda Angulo

Cycle : Nineth

Presented by : Julia Isabel Morales Aranibar

Code: 2016-111008

Tacna – Peru
2021
 ELABORATION OF CHOCOLATES AND CHOCOLATES

Summary

Chocolate is a food product composed mainly of a mixture of cocoa beans and sugar, to
which milk, honey, salt and nuts, among others, can be added. In its origin, it was a reddish,
bitter, thick and spicy drink that was made from the seeds of the cocoa or cocoa tree, and
was consumed by the Aztec nobles, who gave it to Hernán Cortez to try during the times of
conquest; From that moment he began his pilgrimage around the world.

Chocolate is one of the quintessential raw materials for pastries and sweet gastronomy in
general. Chocolate is prepared by roasting cocoa beans in clay pots before grinding them
between stones. The mixture is added to cold water, often with other ingredients such as
spices or honey, and stirred until foamy. Mixing ground cocoa beans with sugar does not,
by itself, produce the solid chocolate so familiar to the modern consumer. Instead, it
produces a very hard substance that would not be pleasant to the palate. In order to allow it
to melt easily, you need to add extra fat. This can be obtained by compressing the cocoa
beans to separate some of the fat content, known as cocoa butter. According to research,
those who frequently consume this food are 17% less likely to suffer a Cerebrovascular
Accident (CVA). ).

1. AIM
 1.1. GENERAL OBJECTIVE

 Learn about the making of chocolate and chocolate bonbons.

1.2. SPECIFIC OBJECTIVES

 Know and put into practice the main operations of the chocolate making
process.

 Demonstrate the functionality of the ingredients used and the conditions of

the chocolate making process.

2. THEORETICAL FRAMEWORK

2.1. Cocoa

Cacao trees grow in equatorial regions. Originally there are two types:
Forastero and Criollo. The third type called Trinitarian is a cross between both.
Most chocolates are made with Forastero. The trees mature after 5 years and
have two harvests per year. The pods grow directly on the trunk of the tree and
mature to a yellow color. The pods contain grains and a mucilaginous part.
Cacao is the name given to the raw material from which chocolate and other
derivatives are made such as cocoa soluble, cocoa creams, chocolates, bars,
dragees, etc. Chocolate and cocoa derivatives are highly nutritious foods of
natural origin, whose health benefits are sometimes little known by the
consumer. Currently, numerous scientific studies have demonstrated the virtues
of chocolate and cocoa derivatives.

2.2. Chocolate

Chocolate is a food made from the seeds of the cocoa tree. From these seeds a
product with a bitter taste is obtained, with a high amount of lipids that can be
 separated to form cocoa butter. Chocolate is obtained from a mixture of cocoa
powder (defatted or not), sugar and cocoa butter. In addition to these essential
ingredients, it may contain other important ingredients such as milk and
possible food additives that control flavor and texture, such as vanilla or soy
lectin. Other varieties of chocolate are obtained by adding nuts and puffed rice.
Among the main additives that can be used in the production of chocolate we
distinguish: Acidity regulators, which reduce or increase it: calcium carbonate,
potassium carbonate, citric acid.

 Emulsifiers or fat fractionators: lecithin, sorbitan monosterate.

 Stabilizers: carrageenan, locust bean gum, cellulose.

 Flavorings: vanilla

 Thickeners: corn flour, wheat flour, carob flour, rice.

 Antiglutinants: talc, calcium silicate.

 Sweeteners: mannitol, sorbitol, saccharin, aspartate.

2.3. types of chocolate

The production of chocolate goes through its last phase with the careful mixing
of the paste and cocoa butter with sugar, refining the resulting composition by
means of crushers that produce a very thin paste. Next, the most important
operation is carried out, conching (or conching), which will give the chocolate
all its fineness and unctuousness. Conching is additional kneading in troughs
that were originally shell-shaped. The dough is beaten and stretched in the
trough by rollers, with a slow back-and-forth movement, for a period of time
and at temperatures that vary depending on the product to be obtained (in any
case, a few hours and, often, several days). All of these operations are carried
out at a temperature higher than the melting point of cocoa butter, which
therefore remains liquid.
The last step is tempering, which consists of completely melting the chocolate
at 50 °C so that the crystalline structures of the cocoa butter are broken, cooling
it to 30º to restore its structure, and, finally, slightly increasing the temperature
so that the crystals group again into small chains. Normally, chocolate has
vanilla (or some derivative such as vanillin) added as a flavoring, and soy
lecithin as an emulsifier and stabilizer to improve the texture and maintain the
qualities of the chocolate; In total, both products do not exceed 1% of
chocolate.

The different types of chocolate are made by modifying the proportions

between their components and adding other products to the basic composition
of paste, butter and sugar. It can be presented in tablet or powder form:

a) Dark chocolate

Dark chocolate (also called fondant chocolate; bitter chocolate; bitter chocolate;
amer chocolate; pure chocolate): is the chocolate itself, as it is the result of
mixing the paste and cocoa butter with sugar, without the addition of any
another product (except for the flavoring and emulsifier mentioned above). The
proportions of the manofacture dependes on the manofacturer. However, it is
understood that a dark chocolate must have a proportion of cocoa paste greater
than, approximately, 50% of the product, since it is from this amount that the
bitterness of the cocoa begins to be perceptible. In any case, there are dark
chocolate bars on the market with different proportions of cocoa, even reaching
up to 99%.

b) Covering chocolate

Covering chocolate is the chocolate that chocolatiers and pastry chefs use as
raw material. It can be dark or milky, but in any case it is a chocolate with a
proportion of cocoa butter of around 30%, which is double that of other types of
chocolate. The coating is used to achieve a high shine when tempering the
chocolate and because it melts easily and is very moldable.
 c) Hot chocolate

Hot chocolate is dark chocolate (normally, with a cocoa content of less than
50%), to which a small amount of starch (usually corn flour) has been added so
that when it is cooked it increases its thickness. It usually dissolves in milk.
Nowadays, it is also possible to find this chocolate in stores in liquid form.

d) Milk chocolate

Milk chocolate is the most popular cocoa derivative. It is basically a sweet, so

the proportion of cocoa paste is usually below 40%. However, many of the
most important chocolate brands produce milk chocolate bars with unusual
proportions of cocoa, even above 50%, aimed at both the gourmet market and
the pastry business. Milk chocolate, as its name suggests, has added milk,
powdered or condensed.

e) White chocolate

In the case of white chocolate, strictly speaking, it is not chocolate as such,

since its composition lacks cocoa paste, which is the material that provides the
properties of cocoa. It is made with cocoa butter (at least 20%), milk (powdered
or condensed) and sugar. It is an extremely energetic and sweet product (it does
not have a bitter aftertaste). Visually very attractive, it is a decorative element
widely used in baking.

f) filled chocolate

Filled chocolate, as its name indicates, is a chocolate coating (in any of its
variants and with a weight greater than 25% of the total) that covers nuts
(hazelnuts, almonds...), liqueurs, fruits, etc. , as well as waffer cookies.
Chocolate powder Chocolate powder is intended to be dissolved in milk. It is
made with a proportion of cocoa that ranges between 25 and 32%, and is
presented more or less defatted.
2.4. chocolates

2.4.1. Types of chocolates

They are prepared from a basic sweet dough that can be made with fruits,
fondant, biscuits, condensed milk, manjar blanc or dulce de leche filling and
others.

After preparing the filling, place it in the mold and dip it into the chocolate with
the help of appropriate forks. Turn it as many times as necessary so that the
dough is completely covered with the coating, carefully remove it and tap the
fork on the edge of the pot to remove the excess.

Place the chocolates on a smooth surface covered with parchment paper or

aluminum foil and let them dry in the refrigerator or at room temperature. If
stored in the refrigerator, drying will take about eight minutes; at room
temperature it will take sixty minutes.

If the chocolate begins to thicken during use, place it back in a water bath for
one minute.

Molded chocolates.

The icing, made with enriched, dark or milk chocolate, is poured into molds
covering all the cavities to produce solid chocolates.

Stuffed chocolates.

They are molded chocolates with filling inside. This can consist of fruits,
peanuts, chestnuts, rice or other expanded and sweet cereals.

The chocolate coating is poured into the chosen mold, filling all its cavities, as
if you were going to make a solid chocolate. Then shake the mold to remove the
air and turn it upside down so that all the excess chocolate comes out. This is
how a “shell” is formed.
 It is kept in the refrigerator for ten to twenty minutes to harden and taken out
when the chocolate becomes opaque.

Then add the desired filling and close it with a glass of chocolate. Finally, the
cavities are filled, covered again with chocolate and stored in the refrigerator.
The preparation of this product takes more time.

Painting of the chocolates

The base is made with melted white chocolate. While still hot, pour three
tablespoons into small pyrex and add chocolate coloring until the desired tone is
obtained. Wait until it cools and then paint the molds with brushes. Afterwards,
they are kept in the refrigerator for five minutes to dry and the shape is
completed with white chocolate or milk chocolate.

2.5. Chocolate coating to make chocolates

The chocolate coating is the base for making chocolates. It is also used to coat
marshmallows, cookies, ice cream and many other products.

The chocolate with which the chocolates are prepared is made from different
components obtained from the cocoa bean, with the exception of white
chocolate. It is sold ready to use and is generally presented in a stick. The most
used are the following:

Bitter or bitter chocolate. It contains at least 31% cocoa butter and has little or
no sugar content.

Milk chocolate. It also contains about 31% cocoa butter, but has more sugar
and less cocoa than dark chocolate and also contains milk.

White chocolate. Does not contain cocoa. It is prepared with skimmed milk,
crystal sugar and hydrogenated fat instead of cocoa butter. It is also used as a
base for painting chocolates.
 2.6. Guidelines for Melting Coverage

Before being used, the coverage must be melted in a water bath and mixed until
it becomes a homogeneous mass. To do this, first scrape the chocolate bar with
a stainless steel saw-type knife. If it is not going to be used immediately, it is
stored in a container. It is recommended not to store it for a long time. Dark
chocolate and milk chocolate. The water is heated in an aluminum vessel to a
temperature of 35 to 50 °C. Then it is removed from the game and a refractory
pyrex with the shaved chocolate inside is placed inside this vessel. Leave it
there for five minutes and then mix with a wooden spoon until you get a smooth
and homogeneous dough. Moisture should not come into contact with the
chocolate.

Remove the pyrex from the water bath and place it on the work table, beating
with a spatula to cool. You can also put the pyrex in a container with cold water
and stir with a wooden spoon until it cools.

To know if the chocolate is cold, pour a little on your hand or on the back of
your hand, not your palm, or place a toothpick dipped in chocolate on your
upper lip. In both cases it must be at room temperature. At this point, the
chocolate is ready to use.

3. Methods

3.1. Supplies, equipment and materials

The inputs that were used in this experience are chocolate, water, blancmange,
and coffee. The equipment and materials were two small containers (wells), pot,
stove, spoon, chocolate mold.

3.2. Preparation

In a pot, completely melt the chocolate in a water bath, at a temperature of 50

°C. No water or steam should enter the chocolate, as the emulsion (water and
fat) would separate. The consistency of the coverage should be neither too thick
nor too fluid, to facilitate molding.
 In a separate container, mix the blancmange, milk and coffee. Next, pour the
previously melted chocolate into the mold, wait a certain time until the
chocolate hardens and add the mixture of white delicacy, milk and coffee.
Finally, pour the second layer into the mold and wait a reasonable amount of
time. until everything hardens or you can also take it to the refrigerator to make
it faster, once it has hardened, proceed to remove the chocolate from the mold.

4. Results
 Figure 1: Finished product

In figure 1 you can see the finished product with the corresponding characteristics
of the chocolates.

Figure 2: Quality characteristics

The product that we have obtained

has quality characteristics
such as appearance, shape, color, as
well as flavor, nutritional value
and, among others, that indicates
that it can be consumed.

5. Conclusions

 It was possible to obtain the chocolates by following all the corresponding

procedures, approximately 25 chocolates were obtained.

 The chocolates obtained have the quality characteristics demanded in the

market, as they can be marketed and consumed without any problem or risk.
6. Bibliography

 http://chocolateslamucuy.com/el-bombon-tipos-process-de-elaboracion

 cookpad.com/ar/search/bombones

 http://www.dulcesdequeca.com/chocolateria/elaboracion-de-
bombones.html
 PREPARATION OF CHOLATES AND CHOCOLATE BONS

I. INTRODUCTION

In the chocolate making process, one of the most careful stages is the tempering or tempering
process that defines the sensory characteristics of the chocolate, as well as the formation of
Crystals, which prevent the presence of "Fat Bloom" and " Sugar Bloom", which the process
can be followed through solidification curves.

With chocolate you can make the most varied products, including the chocolate truffle, which
can have a long shelf life with an appropriate process.

II. AIM

- Know and put into practice the main operations of the chocolate making
process.

- Demonstrate the functionality of the ingredients used and the process

conditions.

III. THEORETICAL FOUNDATION

III.1Chocolate

Chocolate is a food product composed mainly of a mixture of cocoa beans and sugar, to which
milk, honey, salt and nuts, among others, can be added. In its origin, it was a reddish, bitter,
thick and spicy drink that was made from the seeds of the cocoa or cocoa tree, and was
consumed by the Aztec nobles, who gave it to Hernán Cortez to try during the times of
conquest; From that moment he began his pilgrimage around the world.

III.2chocolates

The bonbon is a small portion of chocolate that can contain a certain amount of liquor or any
other sweet inside, and is usually consumed in a single bite. The name comes from French due
to the childish reiteration of bon ("good" or "delicious"): bonbon or bon-bon, Spanishized as
bonbon, although in reality, this word in French means candy or candy.

III.3Characteristics

The chocolates can contain various fillings: fondant, marzipan, croquant, praline, nougat or
truffle, among others. In some cases they are filled with liquor so that their aroma "explodes"
after the outer layer of the chocolate melts with the heat of the palate Definition of packaging
and packaging Packaging Any container or support intended to: Contain the product Facilitate
transportation Present the product for sale sale. Packaging is understood as the material that
contains or stores a product and that is an integral part of it; It serves to protect the
merchandise and distinguish it from other items. More strictly, packaging is any container, can,
box or wrapper intended to contain any material or article. Packaging: It is another activity
within the planning of the product and includes both the production of the container and the
wrapping for a product (Sánchez, 2001).
 III.4Materials

Ingredients

 Chocolate cover.

 Blancmange.

 coffee

Decor

 Cocoa powder

 White chocolate coating

Equipment

 Kitchen.

 Balance.

 Bowl.

 Aluminum tank.

 Knives.

 Chopping boards.

 Chocolate mold

III.5Methods

The method used is through chocolate techniques, such as the bain-marie, applied in the
production of chocolates.

IV. PROCEDURE

a) Chop the chocolates and melt in a bain-marie, stirring until the lumps disappear.

b) Add the heavy cream and stir well with butter until integrated. Once it is in its
proper texture, we remove it.
 c) Beat the egg yolks at room temperature in a bowl. Add to the melted chocolate
and integrate until homogenized, like the brandy.

d) Place in the refrigerator for 3 to 4 hours to harden.

e) Extract small spheres, once the mixture has hardened.

f) Stir in cocoa powder.

g) Place the chocolates in fireworks to be consumed.

V. RESULTS

 Place the results obtained

VI. CONCLUSIONS

 Place the conclusions according to the stated objectives

VII. REFERENCES

RecetasdeEscandalo. (13 de Diciembre de 2016). Como hacer bombones de chocolate. Receta

casera y muy fácil. Obtenido de https://www.recetasdeescandalo.com/como-hacer-
bombones -de-chocolate-receta-casera-y-muy-facil/

Tolentino, A., Méndez, J., Jiménez, U., & Macías, B. (11 de Septiembre de 2013 bombones). s
de chocolate con malvarisco. Obtenido de https://es.slideshare.net/enmoran/ -de-chocolate-
con-malvavisco

Vallejo Delgado, D. (s.f.). Elaboración de bombones. Obtenido de

http://dspace.ucuenca.edu.ec/bitstream/123456789/1594/1/tgas10.pdf

VIII. ANEXOS
 CHOCOLATE

Figure1 . Flowchart for making chocolates