Comprehensive Reviews in Food Science and Food Safety
State-of-the-Art Chocolate Manufacture: A Review
Tomy J. Gutiérrez,
Corresponding Author
Tomy J. Gutiérrez
Dept. Químico Analítico, Facultad de Farmacia, Univ. Central de Venezuela, Apartado 40109, Caracas 1040-A
Inst. de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Univ. Central de Venezuela, Apartado 47097, Caracas 1041-A, Venezuela
Direct inquiries to author Gutiérrez (E-mail: [email protected], [email protected]).Search for more papers by this authorTomy J. Gutiérrez,
Corresponding Author
Tomy J. Gutiérrez
Dept. Químico Analítico, Facultad de Farmacia, Univ. Central de Venezuela, Apartado 40109, Caracas 1040-A
Inst. de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Univ. Central de Venezuela, Apartado 47097, Caracas 1041-A, Venezuela
Direct inquiries to author Gutiérrez (E-mail: [email protected], [email protected]).Search for more papers by this authorAbstract
The aroma, taste, shine, snap, smoothness, “melt-in-your-mouth” sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
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