Perugia - Eurochocolate 2009 International Exhibition in Perugia had ended yesterday, 16-25/10/2009. Italian public and the market apparently did not know that Indonesia is the third largest cocoa producer in the world.
"One of the impressions of visitors turned out that most of them know not one of Indonesia's largest cocoa producer in the world. So far they only know the cocoa raw materials from Latin America or Africa," explained Dr Rome Embassy Agricultural Attache.
According Erizal, having explained that Indonesia has even become the third largest cocoa producer in the world, many are surprised about this. "So that increase their curiosity by asking a lot of things, including asking the brochure provided at the pavilion," said Erizal.
Indonesia became a special guest Eurochocolate 2009 at this time and received attention of many visitors. Indonesian pavilion displays a variety of products related to cocoa and chocolate, including the beauty of art, culture, and the food.
As the main guest country in the exhibition Eurochocolate 2009, Indonesia has benefited from the widespread publicity given Eurochocolate coverage includes news from all over Europe, especially in Italy with the number of visitors during the exhibition to reach one million people.
"The rise in popularity is further expected that the user wishes to encourage the raw material for chocolate Italian and European imports of Indonesian cocoa," said Erizal.
Indonesian pavilion attracted visitors with its display of fresh cocoa beans whose skin is opened, so that visitors can see and touch directly cocoa content. In addition, cocoa seedlings in the bottle is reproduced in tissue culture is an attraction in itself.
Finished products are also sold directly by Indonesian special creations, including chocolate puppet figures are the product of Dyarra Chocolate 'n Cookies Jogjakarta. There are also chocolate products from Monggo, Dulibon, Ceres and PT. Bumi Tangerang.
Companies of other countries shows there is a chocolate product with the creation of batteries, notebook, ruler, and dolls.
chocolate is capable of being a communication tool, and can translate a thousand languages
2.05.2006
Chocolate Melanger mixing raw ingredients
Conching
Main article: Conching
Chocolate Melanger mixing raw ingredients
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.[44]
Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[45] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[45] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
Crystal Melting temp. Notes
I 17 °C (63 °F) Soft, crumbly, melts too easily.
II 21 °C (70 °F) Soft, crumbly, melts too easily.
III 26 °C (79 °F) Firm, poor snap, melts too easily.
IV 28 °C (82 °F) Firm, good snap, melts too easily.
V 34 °C (93 °F) Glossy, firm, best snap, melts near body temperature (37 °C).
VI 36 °C (97 °F) Hard, takes weeks to form.
Molten chocolate and a piece of a chocolate bar
Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals.[45] Next, the chocolate is cooled to about 27 °C (81 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
Two classic ways of manually tempering chocolate are:
* Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
* Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate).
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
Main article: Conching
Chocolate Melanger mixing raw ingredients
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.[44]
Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[45] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[45] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
Crystal Melting temp. Notes
I 17 °C (63 °F) Soft, crumbly, melts too easily.
II 21 °C (70 °F) Soft, crumbly, melts too easily.
III 26 °C (79 °F) Firm, poor snap, melts too easily.
IV 28 °C (82 °F) Firm, good snap, melts too easily.
V 34 °C (93 °F) Glossy, firm, best snap, melts near body temperature (37 °C).
VI 36 °C (97 °F) Hard, takes weeks to form.
Molten chocolate and a piece of a chocolate bar
Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals.[45] Next, the chocolate is cooled to about 27 °C (81 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
Two classic ways of manually tempering chocolate are:
* Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
* Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate).
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
2.01.2006
the chocolate flavors
Bellagio Fountain Wows Visitors to Las Vegas
You never know what you will see when you follow a Las Vegas local down a back corridor at the Bellagio Hotel. We came upon a marvelous, scrumptious contraption at the Jean-Philippe Patisserie. What we saw was amazing - a glass-encased 27 foot high chocolate fountain with 2,100 pounds of melted flowing chocolate to tempt us.
You never know what you will see when you follow a Las Vegas local down a back corridor at the Bellagio Hotel. We came upon a marvelous, scrumptious contraption at the Jean-Philippe Patisserie. What we saw was amazing - a glass-encased 27 foot high chocolate fountain with 2,100 pounds of melted flowing chocolate to tempt us.
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