CHEM 181 Lecture Notes - Lecture 8: Theobroma Cacao, Phenylacetic Acid, Baking Chocolate

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Ariel Fenster

Document Summary

30% of men and 38% of women prefer chocolate to sex. Melting point of chocolate is 36 degrees celsius. As soon as you put a piece of chocolate in your mouth it begins to melt vii. viii. Liquid chocolate offered to gods in gold goblets ix. Means bitter- cocoa on its own is very bitter x. xi. xii. Became very popular in europe as a beverage. Cocoa drinks were mixed with sugar, vanilla, and cinnamon to combat bitterness. Most of chocolates history was in the form of a drink not a solid. Cocoa harvesting i. ii. iii. iv. v. vi. Sugar --> alcohol --> acetic acid --> esters. Looked into bitterness and fat content of cocoa to fix problems. Cocoa cakes has taste of chocolate a) b) Natural cocoa much lighter in color than the dutch processed cocoa. Acidity is cut down, solubility is increased c. Blend two together in a controlled condition d.