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.
Webinar content is available with the kind permission of the author(s) solely for the purpose of furthering AIChE’s mission to educate, inform and improve the practice of professional chemical engineering. The content reflects the views, opinions, and recommendations of the presenters. AIChE does not warrant or represent, expressly or by implication, the correctness or accuracy of the content of the information presented. All other uses are forbidden without the express consent of the author(s). For permission to re-use, please contact chemepermissions@aiche.org. Attendee contact information, including email addresses, will be shared with AIChE, with the option to unsubscribe from future communications.
AIChE Practice+ provides learners with opportunities to work on real-world challenges through industry internships and competitions.
With AIChE Career Discovery®, we'll help you to identify aptitudes and skills you’ll need in order to achieve your full potential at various career stages.
AIChE Credential validates your proficiency with potential employers in areas such as process intensification, safety, sustainability and others.