Chocolate Essay

3006 words - 13 pages

Caracas, 21 de Noviembre del 2014
Chef Mónica García

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El Chocolate

Mousse de Aguacate y Chocolate
Servido en Vasos de Galletas de Chocolate

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Ana Valentina Seijas Dezzeo
C.I. 24.887.399
Nivel I. Turno Tarde.

Chocolate Origen

Cuando hablamos de chocolate, irremediablemente llega a nuestra mente el recuerdo de un exquisito sabor, producto de un fruto inigualable cuyos orígenes son tan antiguos como identitario de la cultura venezolana: el cacao.

Los productos derivados de este legendario fruto son múltiples, sin embargo el chocolate es, por mucho, el preferido en las cocinas de todo el mundo.
Al hablar de chocolate, ...view middle of the document...

Los componentes químicos del cacao se modifican durante el proceso de maduración, fermentación y secado; apareciendo el color y sabor característico del chocolate. Que luego será acentuado en el proceso de producción de las distintas presentaciones que aparecen en el mercado. Los componentes fundamentales del chocolate son cacao y azúcar, aunque también se le puede agregar leche, vainilla, almendras y otros componentes para conferir sabor y textura según el tipo y calidad del producto.


Chocolate Descripción
El árbol del cacao sólo se desarrolla en tierras tropicales bajo la sombra y requiere suelos muy ricos en materia orgánica. Un árbol comienza a rendir cuando tiene 4 ó 5 años. Tiene hojas lustrosas y pequeñas flores rosas en su tronco y ramas. En un año, cuando madura, puede tener 6.000 flores pero sólo 20 frutos. Algunas de estas flores forman semillas, encerradas en una vaina. Estas semillas son parecidas a las almendras y tienen un sabor amargo. A pesar de que sus frutos maduran durante todo el año, normalmente se realizan dos cosechas: la principal (que empieza hacia el final de la estación lluviosa y continúa hasta el inicio de la estación seca) y la intermedia (al principio del siguiente periodo de lluvias), y son necesarios de cinco a seis meses entre su fertilización y su recolección. Sus semillas se recolectan cuando las vainas han tomado un color anaranjado o amarillo. Los frutos se recogen de forma manual utilizando un cuchillo.

Cada semilla consta de dos cotiledones y del pequeño embrión de la planta, todos cubiertos por la piel (cáscara). Los cotiledones almacenan el alimento para el desarrollo de la planta y dan lugar a las dos primeras hojas de la misma cuando la semilla germina. El almacén de alimentos consta de manteca de cacao, que conforma casi la mitad del peso seco de la semilla. La cantidad de grasa y sus propiedades, tales como su punto de fusión y dureza, dependen de la variedad de cacao y de las condiciones ambientales.

Las semillas son fermentadas y luego secadas y enviadas a la planta de procesamiento para ser dispuestas como materia prima para la producción de la masa de cacao, del cacao en polvo y de la manteca.

Para que un producto pueda denominarse chocolate necesita tener manteca de cacao y pasta de cacao. Mezclando estos dos productos, derivados de la manipulación de las semillas del cacao, con azúcar obtenemos una combinación básica. A partir de ésta se elaboran los distintos tipos de chocolate, que dependen de la proporción entre estos elementos y de su mezcla o no con otros productos tales como leche.

Producción Industrial de Chocolate:
1. Primero los granos son sometidos a un proceso de limpieza donde se procura extraer elementos extraños como piedras y otros que pudieran haber venido desde origen.
2. Una vez limpio el cacao es tostado bajo controles estrictos de tiempo y temperatura. Este es un proceso de máxima importancia que define el gusto y aroma que...

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