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superb, all-purpose mass extracted from the finest of cocoa beans fermented and roasted to perfection. Generally, with a fat content of 51% to 54%, the product is well- suited for any professional interested in making a chocolate product with rich and true
chocolate flavor.
A premium darkened cocoa mass is with a fat content of 51% to 54%. The alkalized cocoa mass / liquor may be used whenever a darker and a more rounded chocolate flavour
is required.
Note : LOTUS produces a wide range of cocoa butter, cocoa liquor and cocoa powder tailored to meet the requirements of a large base of quality conscious customers. These products are specially formulated to meet the individual customer's sense of taste, aroma, colour and over all quality expectations. These enhanced abilities have led us to successfully establish our name as a hallmark of quality and reliability. Send us your specifications and we will deliver you a
customized product.
In the eighteenth century a Swedish natural scientist, Carolus Linneaus who created the modern system of naming all the living things on the earth, called the tree from which chocolate comes 'Cacao Theobroma' where in cacao means the food of the gods.
Soon the Aztecs found out about it and it was the end of the secret Era of chocolate!
In 1519, Hernan Cortes, a Spanish explorer, set out to war with the Aztecs. When he won the battle and returned home with cocoa beans, the Mayan drink was transformed... with the addition of lots of sugar, the drink was now served hot and became a favourite amongst the European elite!!! The current day drinking chocolate!!!!!
Eating chocolate was introduced in 1674 in the form of rolls and cakes, served in the various chocolate emporiums. In 1847, Francis Fry � an English chocolate maker made the first chocolate bar! In Holland, Coenraad Van Houten invented the press that separated the cocoa powder from the cocoa butter. Fry noticed that the butter hardened when it cooled, which sparked a brilliant idea within him. Using Van�s invented press; Fry mixed the cocoa butter into the chocolate drink and poured it into square tubs and waited. It became hard. And behold! The world�s first chocolate bar was invented!!!!
Check out this video to know
http://www.youtube.com/watch?v=rdTpA0luD2U&NR=1
Chocolate / Choco treat should be stored in a slightly cool, dry and dark place. The ideal temperature would be around 20oc � 22oC having a low humidity < 50%. Moreover the products must be kept away from direct sunlight and away from other foods which carries very strong odours that could be absorbed by the chocolate.
Frequent exposure to high temperature can cause the fat present in the chocolate migrate to the surface creating unpleasant cloudy whitish-gray colour which is termed as BLOOM. This appears only on the outer surface. The same can be corrected by re melting and properly tempering theChocolate.
Another important parameter to be looked into, Chocolates go rancid when exposed to strong light - which will greatly affect the flavor & quality of the Chocolate.
Another important aspect to be considered, when chocolate is kept in refrigeration in an air tight container, do not remove it from the container till it has been brought up to normal ambient temperature to prevent from condensation forming in the Chocolate. Then water droplets will prevent the Chocolate from melting smoothly and might affect the texture of the melted chocolate. Meticulous care has to be taken overall for ensuring the chocolate to remain chocolatey.
http://www.youtube.com/watch?v=bHjpcLqrMYk
International Cocoa organization for history and world stats
http://www.icco.org/
