4.3 Chocolate and Cocoa
Objectives
- 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.
Laboratory Problems
- 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 |
