chocolate presentation jasdeep kaur

8/13/2019 Chocolate Presentation Jasdeep Kaur

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The chocolate cycle

By Jasdeep Kaur


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The History

Cadbury wasfounded almost200 years ago.

1824JOHN CADBURY OPENEDBULL STREET SHOPJohn Cadbury opened a grocers shop at93 Bull Street, Birmingham. Among other

things, he sold cocoa and drinkingchocolate.

1847FRY'S PRODUCE THE FIRST CHOCOLATEBAR18th century France produced pastilles (tablets) and bars.But it wasnt until Bristol company Fry & Son made a

chocolate delicieux a manger in 1847 that the first bar ofchocolate appeared, as we know it today.


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1875FIRST MILK CHOCOLATE BAR

In 1875, a Swiss manufacturer called

Daniel Peter added milk to his recipe tomake the first milk chocolate bar.

CADBURY MAKES THEIR FIRST EASTEREGGThe first Cadbury Easter egg was made in 1875.

The earliest eggs were made with dark chocolate and hada smooth, plain surface. They were filled with sugar-coated chocolate drops known as 'dragees. Later Eastereggs were decorated and had their plain shells enhancedwith chocolate piping and marzipan flowers.


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1897

CADBURY MILK CHOCOLATEIS LAUNCHED

When Cadbury started making CocoaEssence they had lots of cocoa butterleft over, so they used it to make barsof chocolate!

1905CADBURY DAIRY MILK ISLAUNCHED

Swiss manufacturers were leading the field inmilk chocolate, with much better products thantheir rivals.


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1906

BOURNVILLE COCOA IS LAUNCHEDCadbury resisted creating an alkalised cocoa (a product

made less bitter by adding harmless carbonate of potash)having emphasised the purity of their own cocoa. Alkalisedcocoa was the future and created Bournville Cocoa.

1915MILK TRAY IS LAUNCHEDBoxes of chocolates had been produced at

Cadbury since the 1860s. But they wereexpensive, sold in small quantities and wouldonly have been bought for very specialoccasions. Milk Tray was different: a chocolateassortment, affordable enough to be aneveryday treat.


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1920

FLAKE IS LAUNCHEDThe 'crumbliest flakiest chocolate was first developed in 1920.

A canny Cadbury employee noticed that, when the excess fromchocolate moulds was drained off, it fell in a stream and createdflaky, folded chocolate.

1929

CRUNCHIE IS LAUNCHEDA Frys product, Crunchie waslaunched to rival an Australian barcalled the Violet Crumble, which firstappeared in 1913.


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1948FUDGE IS LAUNCHEDLaunched in 1948, Fudge is most famous for its 1980s

and early 1990s advertising jingle 'A finger of fudge isjust enough to give your kids a treat. The words werenew, but the tune was borrowed and based on atraditional English folk song, 'The LincolnshirePoacher.

1981

WISPA IS LAUNCHEDLaunched nationally in 1983 after atrial run in the North East of England,Wispa was available throughout the1980s and 1990s and was re-born in2007.


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Cocca Beans Cocca trees best grow under the canopy of

tropical rainforests.

The cocoa tree has broad, dark leaves about

25cm long, and pale coloured flowers fromwhich bean pods grow.

Within each pod there are 20-40 purple, 2cmlong cocoa beans covered in a sweet whitepulp.


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The pods are split open by hand and the seeds orbeans, which are covered with a sweet white pulp, are

removed ready to undergo the two-part curingprocess:

Fermentation: Cocoa pulp matures into liquid and

the true chocolate flavor develops

Drying: The wet mass of beans is dried and thecured beans are packed and shipped.


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On arrival at the factory, the cocoa beans are sorted andcleaned. The beans undergo the following process:

Winnowing: The dried beans are cracked and a steam of airseperates the shell from the nib

Roasting: The nibs are roasted in special ovens

Grinding: The roasted nibs are ground in stone mills. Heatfrom the milling reduces them to a thick chocolate-colouredliquid known as mass

Pressing: The cocoa mass is pressed in powerful machines toextract the cocoa butter vital for making the chocolate


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Chocolate process

The chocolate is deposited into moulds the sameamount is put into the moulds

They are shaken to evenly distribute them and so that

there are no bubbles

The bars are cooled down slowly

They then have a glossy sheen on them to make themlook nice

The chocolate bars pass through a metal detector


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The bars are weighted and counted

They are packed in foil wrap instead which ischeaper and more efficient

Heat seal is used to close the wrap


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THANK YOU

chocolate presentation jasdeep kaur

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