4.4: Chocolate and Cocoa
- Page ID
- 29384
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- To prepare chocolate beverages using unsweetened chocolate, natural- and Dutch process cocoa, and instant cocoa mixes.
- To identify compositional differences between chocolate and cocoa.
- To differentiate between natural-process and Dutch-process in treatment, solubility, color, and flavor.
- Prepare the following:
- Hot chocolate
- Natural-process cocoa
- Dutch-process cocoa
- Instant cocoa
- Cocoa mix
- Adjust pH of cocoa mixtures.
Preparation:
Prepare hot chocolate according to the following recipe:
Hot Chocolate (1 serving)
| ⅓ ounce unsweetened chocolate* | ¼ cup water |
| 1 tbsp. sugar | ¾ cup milk |
| dash salt | |
| * In most recipes, three tablespoons (50 ml) of cocoa and one tablespoon (15 ml) of fat may be used in place of one ounce (28 ml) of unsweetened chocolate. | |
Heat chocolate, sugar, salt and water slowly, stirring constantly until chocolate melts. Boil gently 2 minutes. Add milk and heat to serving temperature. Just before serving beat with a rotary beater until the surface is covered with froth.
Prepare natural- or Dutch-process cocoa according to the recipe below:
Cocoa (1 serving)
| 1 tbsp. cocoa | ¼ cup water |
| 1 tbsp. sugar | ¾ cup milk |
| dash salt |
Mix dry ingredients, add water and boil gently for 2 minutes. Add milk and heat to serving temperature. (A double boiler may be used after initial boiling; allow 10-15 minutes for heating beverage.) Just before serving, beat with a rotary beater until the surface is covered with froth.
Prepare instant cocoa beverage according to package directions.
Prepare cocoa mix according to package directions.
Characteristics of the standard product:
| Appearance | Flavor | Consistency |
|---|---|---|
|
Well-blended, with no surface film or sediment. Color appropriate to type of processing — natural or Dutch. |
Definite chocolate taste appropriate to type of processing — natural or Dutch. | Definite body with a smooth consistency resembling that of thin cream. |
Evaluation
Record for your observations for hot cocoa and hot chocolate.
| Sample | Appearance | Flavor | Consistency |
|---|---|---|---|
| Hot Chocolate | |||
| Natural Process Cocoa | |||
| Dutch-Process Cocoa | |||
| Instant Cocoa | |||
| Cocoa Mix |