Dekor Chocolate is a product that reflects special concepts and adds visual richness, thanks to ready-made chocolate stencils that provide a decorative look to wet cakes.
Today, the use of decorative chocolate is not limited to wet cakes, it is seen that successful chefs carefully select and use this product in the presentation of hot and cold drinks.
Chocolate itself is an experience that positively affects human physiology, and it is the greatest source of happiness. Psychologically, it allows people to relax, calm down and reveal their best experiences.
After briefly explaining the decor chocolate, let’s first take a closer look at the historical and mystical journey of chocolate.
History of Chocolate
Before Christ, a group of most likely Olmecs cultivated cacao trees in Mesoamerica. The Mayans witnessed an animal pluck a fruit from this tree. According to Native Americans, this plant was bestowed on them by a feathered serpent god, Kukulkan in the Mayans
In the Aztecs, it is called Quetzalcoatl. Over time, the Mayans learned how to use these beans. M.S. In 600 BC, the Mayans make a chocolate drink. Drinking chocolate was considered an important event by the Aztecs and Mayans. This beverage, which was considered more suitable for the royal family in the Mayans, could be drunk by ordinary people on very special occasions. In the Aztecs, on the other hand, rulers, priests, high-ranking soldiers, merchants to be honored could taste this special drink. Spanish explorers Christopher Columbus and Hernán Cortés’ 16th century trip to Central America, Aztec king Montezuma presented this chocolate drink to explorers in 50 decanters and gold goblets. Explorers take this drink to their homeland and teach them to prepare it. This is a beverage made by the Mayans and Aztecs by mixing ground cocoa beans with water. The Aztecs drank this drink, called “xocoatl”, which means “sour, bitter drink” in the Aztec language, cold by adding corn flour, pepper and other spices. The Spaniards began to drink the same drink with sugar. 80 years later, solid chocolate began to be sold for beverage making in England. Thus, “chocolate houses” selling solid chocolate spread all over Europe. In 1825, a machine was developed that could separate cocoa powder and butter to make chocolate bars later. In 1875, a Swiss chocolatier named Daniel peter started adding milk powder to this chocolate. Turkey’s first locally produced chocolate factory was established in Feriköy in 1927, three years after the republic. Traces of the oldest chocolate ever found were found in a 2600-year-old pottery.
Cacao, which is obtained from the cacao tree, whose name is Theobromocao, which means “food of the gods”, is produced in West Africa, West Indies and South America. Cocoa trees begin to bear fruit after the age of four. The tree, which is 4-10 meters in height, yields twice a year. The fruit, which emerges near the trunk or main branches, is up to 35 cm in length when ripe. There are 20-40 seeds, ie cocoa beans, about 2.5 cm in length in a fruit. The seeds extracted from the fleshy, ripe fruits are fermented in a banana leaf for a few days. It is then dried in the sun so that the beans are ready to be processed in the factory. The cocoa beans cleaned in the factory are roasted and ground. The resulting paste-like liquid is used in making chocolate. In addition, cocoa and cocoa butter are obtained by pressing.
Roasted cocoa chunks are mixed with sugar and ground into dough with heavy rollers in a bowl. This dough is formed into thin chocolate layers, which are then softened by adding cocoa butter. It is then put into a machine with rectangular troughs. With the rollers in the grooves, the chocolate is made soft and smooth. The chocolate, which eventually turns into liquid, is poured into molds and cooled. The mold is slightly heated to remove the hardened chocolate.
Milk chocolate, cowIt is obtained from milk by adding milk powder, vanilla and other flavors and fragrances. When making various chocolates, “lecithin” obtained from soybeans is also added to make the chocolate soft and easy to process.
Chocolate containing at least 35% total cocoa solids, with at least 18% cocoa butter and at least 14% non-fat cocoa solids in its composition.
Cocoa butter and milk fat, containing at least 25% total cocoa solids, with at least 2.5% non-fat cocoa solids in its composition, as well as at least 14% milk solids and at least 3.5% milk fat the total amount is at least 25% chocolate.
Chocolate containing at least 20% cocoa butter and at least 14% milk solids in its composition and at least 3.5% milk fat.
It is a filled chocolate consisting of dark chocolate, milk chocolate, abundant milk chocolate and white chocolate, the outer part of which contains at least 25% of the total product weight.
A bite-size piece of chocolate consisting of at least 25% of the total product weight, dark chocolate, milk chocolate, rich milk chocolate, a combination, mixture or any of white chocolates, or filled chocolate.
It is a derivative of chocolate and is a type of chocolate made from Ruby beans. It is derived from Ruby cocoa beans and does not contain any colouring.
Source : Wikipedia
The Place and Importance of Chocolate
Many cake and dessert products can be produced by using many different materials
but among all these materials, chocolate is the most prominent pastry and confectionery product.
Products with wonderful taste, satisfying properties and perfect visuals by processing
Chocolate allows all businesses to create different products that they can express themselves and
influence their customers.
Businesses can add visuality to their products through chocolate and sell their products at better prices
. When all these features are evaluated together, it is understood how important chocolate is for the production of cake and dessert
Mays from the ancient civilizations living in the south of Mexico (300 AD)
named the cocoa they discovered cacahuacuahuitl, which means tree. They believed that this tree
belongs to the gods and that the seeds growing on its trunk were the gifts of the gods to man. The cocoa plant is a medium-sized tree with large leaves. The outer part of the fruit
resembles violet, while the inside is red. As the grains dry, they take on the color of cocoa. Its fruit
contains cocoa beans. Cocoa grains were so valuable that they were used as a substitute for money, which had not yet been discovered in ancient Mexico.
Cocoa grains are collected from the equatorial region of Africa, America and Asia
and brought to factories. The cocoa beans separated from their shells are roasted and finely ground without losing their unique aroma
The liquid cocoa mass obtained is stored in heated tanks or converted into hard blocks
. These masses are the raw material of chocolate.
Cocoa butter is obtained from liquid cocoa mass. The remaining
pulp remaining from the cocoa mass, from which the butter is removed, is also ground to produce powdered cocoa.
Cocoa mass, cocoa butter, sugar, milk powder and vanilla are the main ingredients of the chocolate used in the sector. In the factories, the materials are mixed according to the chocolate type, and the chocolate
paste is obtained. This mixture is crushed between rollers until it becomes a fine powder. This
process provides a smooth texture to the chocolate. Lastly, cocoa butter and “lecithin”, which provides liquefaction
, are added.
The liquid chocolate obtained is stored in heated special tanks. It is made into solid blocks (couverture) and
chocolate droplets (drop dorp) and presented to the chocolate industry.
Types and Properties of Chocolate
Knowing the types and properties of chocolates well
increases the success of the products to be made.
We examine chocolate in two main groups;
Couverture chocolate is a high quality type used in professional confectionery, mainly for coating and baking.