Learning Objective: To be informed on the interest in raw cocoa beans

A discussion on "raw" chocolate

A few years ago, I got the following questions from one of my students concerning "raw" chocolate products. I thought the questions were indicative of the confusion that exists so I added them to this existing lecture. I've put my personal opinions in Red. The student's name has been omitted to protect the confused :o)

Can bean-to-bar chocolate makers really call their chocolate "RAW" when the cocoa beans have been fermented and roasted at temperatures way above 115° F?

Learning Objective: Develop an understanding of how chocolate is processed

Processing overview

We used the Program Glossary to start you thinking about the process of chocolate making from tree to couverture. This lecture will build on that general knowledge. For the moment, we will not include a discussion of the chemistry of the cacao species that leads to differences in flavor and properties. We'll leave that instead to the next Program Module where we concentrate on taste.

We start this lecture with an overview of processing, a diagram of the manufacturing process and then online resources where you have access to more processing details with pictures and even videos that help you to visualize the process.

Learning Objective: To introduce you to a way of looking at chocolate

Developing your expertise and reverence for chocolate

Ecole Chocolat Note: The following is a report that was generously sent to me by one of our students. It takes us inside the world of chocolate from the perspective of Andrea Bianchini, chocolatier in Florence.

Learning Objective: Understand the Ecole Chocolat perspective on the chocolate industry

The Ecole Chocolat perspective

In our ongoing research of both historical and current data, we firmly believe that the fine-chocolate industry continues in its renaissance. There is a continued interest (supported by sales, even in hard economic times) of high quality chocolate products and small artisanal chocolatiers and craft chocolate makers.

After a couple of decades of interest by consumers in the larger European luxury chocolate brands, such as Godiva Chocolatier, now smaller independent regional chocolatiers are gaining support. These focused operations are positioned to deliver both fine quality and value for their target markets.

Learning Objective: Understand the history of chocolate over time

Timelines in chocolate history

Chocolate timeline from Chocologie publication

This timeline has been reprinted with permission from the association

Learning Objective: Study the chocolate industry from a historical perspective

A brief history of chocolate

I had always associated the Aztecs (AD 1376 - 1520) with chocolate cultivation, but archaeological evidence indicates that the Olmec (1150 - 300 BC) and then the Maya (200 BC - AD 1550) grew cacao as a domesticated crop in the rainforests of Central America before the Aztecs.

The Aztecs believed that the cacao tree had been brought to them by the god Quetzacoatl on a beam of the morning star. He taught them how to process the cacao, and the drink made from its beans became a sacred drink, to be consumed only by the Aztec elite. There was one exception to the rule: soldiers, who were allowed the drink to sustain them during war. (Not unlike the RationD Hershey Bars and M&Ms that went into battle with our soldiers in the modern wars.)