1. What is Chocolate?

Chocolate is a product of Cacoa Bean, which in grown in many countries, mostly in Africa. The plants take 3-5 years to mature before producing crops of the Cacoa bean. Daily inspection of the plants is a must, as they are prone to attack from various pests and fungi. The cacoa pods are harvested, by hand. After drying the pods, the beans are removed. These beans are then sold to the Chocolate making companies who process them. The process removes the shell from the beans and then separates Cocoa Powder, Cocoa Butter, and Chocolate Liquor. These three are then blended back to form a "raw" product called chocolate. This is the most common form of chocolate that is received by chocolate makers. If one were to taste this product, it would be very bitter and strong. This "Raw" chocolate product is mixed with sugar, milk and other products to form a different types of chocolate, i.e. dark or milk chocolate. This blended product is then shipped in either a solid or liquid form to the finishing plants where they "Temper" it while adding additional ingredients to make a finished product. (See Tempering)

2. Is there a Difference between Imported and American made Chocolate.

Yes. Makers of Chocolate tend to make a chocolate product that is satisfactory to their own selling market. Although the process is nearly the same in all countries, therer are minor differences. Generally, European countries mix there raw ingredients for a longer time than American companies. The ratio of Cocoa Powder, Cocoa Butter and Chocolate Liquor will make a different end product. There is a general feeling that Imported chocolates are better than American chocolates. This question can only be answered by those whose taste these products.

3. Is Chocolate graded in any way?

Not Really. Chocolate is not a product that can be graded by any type of set scale. Instead raw chocolate is made in accordance with a set recipe and then used to make various products. The quality of the "Finished " Raw Chocolate product depends on several factors, such as type of bean, manufacturing process, and the recipe of additional ingredients. Just as there are differences in coffee beans, there are differences in cocoa beans. Because reputations depend on a particular chocolate product, manufacturing plants pay strict attention as to which beans they are using. Some products contain more than one type of bean whose ratios are a closely kept secret. Manufacturing plants in different countries, although they use the same process from start to finished product, may alter some steps thus ending with a slightly different product. That is why Swiss chocolates, German chocolates, American chocolates, and others national chocolates will taste different. These differences do not necessarily make a higher grade chocolate. Most finished chocolates contain additional ingredients. These ingredients include milk, milk solids, oil, hydrogenated oils, and stabilizers. The exact proportion will effect the viscosity, workability, and taste of the finished product. Viscosity is the ability of the chocolate to flow when heated. Manufactures who use multipurpose tempering machines use chocolates with a higher viscosity than chocolates used in hand dipping or hand forming. In the end, taste is what is the most important no matter what the processing procedure was or the receipt of additional ingredients.

4. Why does some Chocolate taste better than others?

Simply the recipe used. Even though chocolate makers will buy the "Raw Chocolate" from the same supplier or manufacturer, they will add other ingredients according to their end product market. Baking chocolate is the lower end of quality scale. It contains more fillers and less sugar, because it is made to mix with other baking ingredients. Chocolate compounds can be medium to high quality, depending on recipe. Some people even prefer these high quality compounds over Name Brands or True Chocolates. Taste again is the key.

5. What is Tempering and Why is it Important?

Tempering is the process of heating the "Raw Blended Chocolate" until it forms a uniform and stable product. Tempering machines vary in size, capacity, and function. The smaller units serve a single purpose, that of tempering. Larger units in addition to tempering the chocolate can fill molds or coat items all in one step. Table top units melt the chocolate while maintaining a preset temperature. This allows one to work with it to do hand molding or dipping. Those who do hand forming of chocolates such as nut cluster, must be able to feel the change in the chocolate as it enters the tempered state. Unused tempered chocolate can be reintroduced to the tempering machine for future use as long as steps are taken to insure that it is stored properly.. Tempering is the key to making a smooth and rich tasting chocolate. If chocolate is not tempered properly, it may taste gritty or very tart no matter what the proportion of ingredients.

4. What is the difference between Chocolate and Chocolate compounds.

Chocolate is defined as a product containing Cocoa Powder, Cocoa Butter, and Chocolate Liquor. A true Chocolate product must be tempered before it can be used to make any of the various products. If an ingredient label does not have all three of these ingredients then is probably a chocolate compound. A Chocolate Compound is a chocolate products that contains "Tempered" chocolate along with additional oil, fats, and stabilizers that allow it to be remelted without tempering it. It is easy to work with and can be melted in a double boiler or in a microwave. The more common seen wafers or buttons are compounds. Chocolate found in 10 lb blocks can be either a true Chocolate or a Chocolate Compound. If not sure ask before buying, since they may not be returnable.

5. How do I melt untempered Chocolate.

The best way to melt untempered Chocolates is in a tempering machine. These machines will constantly turn the chocolate while melting the chocolate at a set temperature. This temperature is set by the manufacturer and is dependent on formulation of the product. For most small businesses or home based businesses, table top models are available. They hold anywhere from 2-10lbs of Chocolate. They should have an adjustable thermostat. Most chocolate is tempered at 106-109 degrees F. When you purchase your untempered chocolate, ask the retailer what the optimum tempering temperature is.

6. How do I melt Chocolate Compounds. (Milk, Dark, White, or Colored))

It is easy to melt the compounds. You can do it in either a microwave (easiest)or double boiler

Microwave: You may use the microwave to melt the chocolate compounds. Dependent on quantity, set the time for only 1-2 minutes at HALF power. (It is extremely important to set microwave at HALF power or the chocolate will burn) Thoroughly stir the chocolate until all wafers or chocolate is melted. Measure temperature with a camdy thermometer. It should be around 109 degrees,. If the chocolate is too thick it may be too cold or it may be too hot. If is too cold (less than 109 degrees) continue heating. If it is too hot (over 109 degrees), try adding some unmelted chocolate to the pan and mix in until it all melted. If it is still too thick to use then add some Paramount crystals. 1/2 teaspoon at a time until it is workable.the pound) .

Double Boiler:: When using a double boiler you must pay constant attention and stir often. You should also keep a thermometer handy. Since the water bath is at or near 212 degrees, you must stir frequently to eliminate over heating and scorching. Once the chocolate is totally melted, measure the temperature. Optimum temperature range is 100-109 degrees. If the temperature, gets too hot the chocolate with become thick and and not run off the spoon. If it does become too hot, add a little unmelted chocolate to lower the temperature. If this does not alleviate the problem try adding Paramount Crystals. This is the solid form of the oils that are in the chocolate. Add them a little at a time until the chocolate becomes thin again. Proper consistency is important for easy working. The chocolate should pour off the spoon easy and not come off in a clump. Likewise if the temperature is too low then the chocolate may be unworkable. It is important to use chocolate in the optimum range. Even though chocolate is workable below 100 degrees, it may setup poorly. If the chocolate setups with light streaks, it was too cold.

7. How do I cool My Molded and Free Formed Chocolates.

Large makers of chocolate products use cooling conveyor tunnels. The home owner or small business will find these out of the question. Instead a Freezer or Refrigerator may be used. After preparing the chocolate molds or free formed chocolate on trays, place them in the freezer or refrigerator on a level tray. The only difference between the two is the length of time. Freezer time is should only be 5-10 minutes depending on size and thickness. Refrigerator time is approximately twice that of the freezer time. Trays are ready when the look is uniform across the mold. As it cools it will change from a wet look to a dull look .Some molds may require twisting to release. Do not force the molded trays to release. Instead return to freezer or refrigerator for a few more minutes. If you force the chocolate out before it is ready, it will lose some of its gloss. If you are making a free standing chocolates such as clusters, only do a small amount at a time. They must be placed in the cooler before any of the items begin to setup or they will turn whitish.

WARNING: DO NOT LEAVE ANY CHOCOLATE COOL FOR ANY EXTENDED PERIOD OF TIME. The chocolate will become too cold and will sweat or even crack when brought into room temperature. If it does sweat try wiping off most of the moisture. The surface will probably stay sticky for several days

8. Are White or Colored "Chocolates" really a Chocolate or Chocolate Compound?

NO; Most so called "White or Colored Chocolates are realy a Chocolate Compounds." They do not contain any cocoa products therefore are not really a true Chocolate product. Some makers of White Chocolate will add cocoa butter to its mix but it still in not a true Chocolate.

9. Are Sugar Free Chocolates or Chocolate Compounds lower in Calories or Fat Content?

NO. Although their is no sugar in Sugar Fee Chocolates , they still contain as much fats and oil as regular chocolates. Calories are in the oils and fats, thus the calorie count is about the same..

10. Will eating Sugar Free "Chocolate Products" produce any adverse effects?

Possibly. Most sugar free sweeteners, such a Maltitol, & Sorbital, when ingested in large quantities will produce a diarhetic effect. The amount will vary with each person, so eat it sparingly.