1. CHOCOLATE INDUSTRY
BY:
MARYAM SHAKEEL
ANEEQUA SADAF
SAMIAH ROY
FAIZA KHALIL

2. INTRODUCTION
OF CHOCOLATE
INDUSTRY
BY:
MARYAM SHAKEEL

3. Where does cocoa come from???
• First people who made chocolate were the
Mayas and the Aztecs
• They drank chocolate as a bitter and
spicy beverage called “xocoatl” (“bitter
water”)•
• It symbolized life and fertility and was also
used as medicine
• It was a drink for wealthy and important
people (royalty, priests, etc.)• Cocoa
beans were also used as money

4. HISTORY
• 1528: Hernán Cortéz came to Spain with
cocoa beans and the formula for the
chocolate drink
• 1615: The Spanish princess Anne of
Austria married Luis XIII of France, so
chocolate came to France
• 1657: A Frenchman opened the first
“Chocolate House” in London became
as popular as Coffee Houses

5. • 1674: The first solid chocolate in a stick
form had been sold
• End of 17th century: chocolate came to
Germany
 first pralines were made by a German
cook
 1792: A chocolate factory was opened in
Berlin
 1875: The first milk chocolate was put on
the market

6. INDUSTRILIZATION
• The industrialization of chocolate
reduced the production costs and
allowed all levels of society to enjoy
chocolate. Children rapidly became
a great market for chocolate makers. This started
a trend of novelties with the 1923 launch of the
Milky Way by the American Frank Mars while his
son invented the namesake bars, the Mars bar.

7. • At the same time, Milton Hershey, another
American chocolate producer vastly
expanded his chocolate sales through
clever marketing and capitalizing on
impulse purchases of chocolate in main
street grocery stores. Hershey was called
the "Henry Ford" of chocolate because he
produced a quality chocolate bar at a price
everyone could afford.

8. TODAY
• The chocolate industry has grown to a
worldwide industry topping $50 Billion in retail
sales worldwide and continues to show healthy
growth. Recently, there has been an increasing
trend towards high quality chocolates such as
chocolates with high cocoa content and or
chocolates flavored with natural flavors and rich
spices.
.

9. Chocolates
industries in
Pakistan

10. VOLKA FOOD INTERNATIONAL
(Gr8's Chocolate with RICH
CREAMY CHOCOLATE
BAHAWALPUR IN MULTAN
•Yousufi Corporation
•(Chocolate Chips
•Syedna Mohammad
Burhanuddin Road,
Karachi

11. Caribbean Cookies - Brownie
Style Cookies
The Snack Bites Company
Plot No.2, Karachi, Pakistan
Rock n Roll CHEW
TOFFEE
Volka Food International
Lahore, Punjab,
Pakistan

12. Nestle Pakistan, LTD
Pakistan, Punjab,
Lahore,

13. Types of Chocolates:
The main types of chocolate are
 white chocolate
 milk chocolate
 Dark chocolate
 Sweet chocolate

14. • These types of chocolate may be
produced with ordinary cacao beans
(mass-produced and cheap) or special
cacao beans (aromatic and expensive) or
a mixture of these two types.

15. DARK CHOCOLATE
– Pure, unsweetened chocolate contains
primarily cocoa solids and cocoa butter in
varying proportions.
SWEET CHOCOLATE
– Much of the chocolate consumed today is in
the form of sweet chocolate , combining
chocolate with sugar.

16. MILK CHOCOLATE
– Milk chocolate is sweet chocolate that
additionally contains milk powder or
condensed milk.
WHITE CHOCOLATE:
– White chocolate contains cocoa butter, sugar,
and milk but no cocoa solids.

17. STEPS
FOR
CHOCOLATE
PRODUCTION
BY
ANEEQUA SADAF
& SAMIAH ASHER

18. Chocolate Production

19. Theobroma cacao- the Cocoa
Tree
• Grows best in tropical rainforest.
• Mostly reaches 7.5 metres in height.
• Has broad leaves 25 cm long with
pale coloured flowers from which
pods grow.
• Tree bears fruit when 3 to 4 years
old.
• Each tree yields 20-30 pods per
year.
• Mostly cultivated from Indonesia,
Malaysia & Ghana.

20. Types of cocoa pods
Forastero
criollo
Trinitario
Hardy and vigourous,
produces beans with
strongest flavour.
Not much hardy with
its mild or weak
chocolate flavour.
Cultivated hybrids of
the other two.
Widely grown in
West Africa and
Brazil.
Grown in Indonesia,
Central and South
America.
Grown mainly in the
Caribbean, but also
in Cameroon and
Papua New Guinea.

22. Harvesting of Cocoa Trees
• Harvesting takes place twice
a year from november to
january and from may to july.
• Fruit is hand-picked to protect
the trees.
• Once harvested, the pods are
opened and their seeds are
removed.

23. Fermentation
• Beans and the pulp are laid in
the fermentation boxes.
• Fermentation produces heat
requiring the beans to be
stirred.
• Germination in the cacao bean
is killed by the high
temperatures produced during
the fermentation process.
• After the 5 days process of
fermentation, beans are brown
and have a better flavor.

24. Drying
• After fermentation, the water present in the
beans is dried up to convert them into
chocolate.
• Cacao beans are often dried in the sun, which
can happen on tarps, mats, or patios.
• Humidity in the beans is decreased down to 68% for storage and export.
• Once dried, they can be stored for 4-5 years.
• After sorting and bagging, the cocoa beans
are then loaded on ships to be delivered to
chocolate manufacturers.

26. Roasting
• In the manufacturing plant, the
selected beans undergo extensive
sampling and testing procedure.
• Then roasting takes place at
usually 210 F for about 10-35
minutes.
• The beans are roasted to darken
the colour and to further bring out
the flavour characteristics of the
cacao.

27. Winnowing
• The process of removing shells
from around the beans.
• The dried beans are cracked
and a stream of air separates
the shell from the nib, the small
pieces used to make chocolate.
• The nibs, key ingredient, contain
approximately 53 percent cocoa
butter, depending on the cacao
species.

28. Grinding
• The beans are then usually grounded in a
milling or grinding machine called a
melangeur.
• The nibs are grounded into a paste called
chocolate liquor.
• A roll refiner or ball mill is used to create
heat that melts and distributes the cocoa
butter and to further reduce the particle
size of cocoa mass.
• Flavor of the chocolate bar depends on the
percentage of cocoa butter in the liqour.
• With more grinding and the addition of
sugar, lecithin, milk or cream powder or
milk crum and spices such as vanilla
depending upon the manufacturer,
chocolate is made.

29. CONCHING
• Conching is a process of mixing the cocoa
mass.
• It is continuously mixed at a certain
temperature to develop flavor remove
moisture and break down large pieces.
This can take hours to days depending on
the desired outcome.
• The finest chocolates are conched for 5
days.

31. Tempering
• The next step is tempering the chocolate
is slowly heated and cooled allowing the
cocoa mass to solidify and stabilize.
• Without tempering the chocolate would
separate and would not harden well.

33. Molding
• After the chocolate is properly tempered
• Addition of other ingredients

34. • Chocolate cools when it becomes solid
• labeled, packed to be shipped to and to be
eaten.

35. Storage
• Chocolate is very sensitive to temperature
and humidity.
• Ideal storage temperatures are between
15 and 17 °C.

36. Blooming effects
• Fat bloom is dull white film on surface of
chocolate
• temperature fluctuating or exceeding 24 C
“Fat bloom”

37. Sugar bloom
• Dry and hard to the touch.
• sugar bloom is caused by temperature
below 15 C or excess humidity.

38. Quality analysis
• Chocolate manufactures want to make
sure every chocolate and cocoa product
that leaves their warehouse is of the
highest quality.
• Tasting Panel meets weekly.
• write a descriptive analysis of a product's
aromas, flavors, aftertaste, mouth feel,
and so on.

39. APPLICATIONS
BY
FAIZA KHALIL

40. MEDICAL IMPROTANCE:
Heart Health Benefits of Chocolate:
• Dark chocolate is good for your heart.
• Lower Blood Pressure.
• Lower Cholesterol.
• Chocolate can also protect heart vessels of
human body.

41. Chocolate also holds benefits apart from
protecting your heart.
• It stimulates endorphin production, which gives a
feeling of pleasure.
• It contains serotonin, which acts as an antidepressant.
• It contains theobromine, caffeine and other
substances which are stimulants.

42. Balance the Calories:
• Chocolate is still a high-calorie, high-fat food.
• No more than 100 grams, or about 3.5 ounces,
of dark chocolate a day to get the benefits.
• One bar of dark chocolate has around 400
calories.
• If you eat half a bar of chocolate a day, you must
balance those 200 calories.

43. • Increase the brain activity.
• Antioxidants (polyphenol) contained in chocolate
can help us eliminate free radicals and prevent
cancer.
• eating chocolate can help us improve emotions
and release high pressure.

44. Keeping Your Teeth Healthy
According to researcher the cocoa extract works
even better than fluoride when it comes to
fighting cavities.

45. USE OF CHOCOLATE IN
BAKING:
Dark, light, semisweet,
bittersweet, milk, white
and other varieties of
chocolate all have their
places in baking. It is
used to make Pastries
,Cakes ,Cookies
,Quickbreads etc.

46. • USED AS FACIAL
MASK:
• facials are all the rage
these day.
• Today chocolate is used
as a face mask .
• Chocolate is high in
antioxidants.

47. • As A Weapon
During World War II it was
believed the Nazis were
going to try and
assassinate Winston
Churchill using a bomb
disguised as a bar of milk
chocolate.

48. INTERESTING FACT:
• Chocolate's reputation for making people feel
good is based not only on its caffeine
content, but on its naturally occurring mood
altering chemicals.
• Phenylethylalanine .
found in the blood of people in love.
• Anandamide .
stimulates areas of your brain also affected by
the active ingredients in marijuana.

49. THANK YOU