NFS 1049 Study Guide - Dark Chocolate, White Chocolate, Chocolate Liquor
Document Summary
1 avocado = 3 cacao beans: brought to europe and was considered a luxury beverage, the sour and astringent taste was removed by the dutch, the drink lightened and hot chocolate become popular. In 1875, swiss manufacturers produced milk chocolate and the used the conching process, lindt. Cocao trees: native to tropical america, cacao trees grow best in the tropical climates of west. Africa, central and south america and parts of asia. Harvest: pods take approximately 6months to ripen on tree, harvested by hand, cut from tree w/ machete, pods opened and beans removed within 7-10 days of harvesting, each pod yields between 40-60. Fermentation: pulp covered beans piled high, covered, and stirred periodically to allow bacterial fermentation of pulp, this enhances the flavor and color of the bean and lowers the ph. Solidified liquor made by removing cocoa butter.
