The Chemistry of Chocolate

Fermentations to Crystallization Kinetics in the creation of a Cherry Cordial
Originally delivered Nov 6, 2013
Source: AIChE
  • Type:
    Archived Webinar
  • Level:
  • Duration:
    1 hour
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Steeped in tradition, chocolate evokes images of artisans making hand crafted delicacies in their kitchen, while little thought is given to the chemistry behind this art. This webinar explores the key reactions that take place in the production of a cherry cordial.  From cocoa pods grown within 15° North and South of the Equator, to creation of the liquid center of the finished cordial, creation of this delicacy utilizes examples of multiple chemical processes.

The process begins with fermentation of the cocoa beans post harvest, followed by generation of flavors through maillard reactions during roasting and processing. After the chocolate has been produced, crystallization kinetics play an important role in the production of the chocolate shell, and enzymatic hydrolysis makes the filling complete. Anyone who is interested in learning more about chocolate will enjoy this presentation.


Laurent Besin

Laurent Besin studied in France and Belgium, gaining his Masters Diploma in Bakery, Pastry and Chocolate at “l’Institut Technique des Métiers de l’Alimentation.” Currently Head of Technical Service & Applications Manager for Barry Callebaut USA, his main responsibilities include troubleshooting at customer sites, formulating recipes and customer training in the handling procedures of chocolate.Read more

Nicholas L. Rozzi

Nicholas L. Rozzi, Ph.D. is currently the Director, Global Commercialization for Godiva Chocolatier, Inc, responsible for the transition of products from prototypes through industrial production, overseeing product development at Co-Manufacturers and Licensed Product producers, and the development of new ingredient technologies.Read more
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