Chocolate 2 (inglés)

Part 2. Cocoa butter extraction

Start

The chocolate route

From cocoa pods to chocolate icecream

Now that you have studied and evaluated the properties to choose the best cocoa pod, lets look at the process of extracting cocoa butter from cocoa beans

Welcome back to the second part of the virtual lab!

1. Download the document in Canvas "Laboratory 2 Extracting cocoa butter" and read it carefully.
2. Browse this virtual lab and make the 4 tests of this experiment.
3. In the document, record your results in the corresponding tables and answer the questions.
4. Convert the document to a PDF and submit your work in Canvas.

Instructions

Pre-lab Activity

Watch the following video to know more about artisanal process of extracting cocoa butter

TRUE

FALSE

Pre-lab Activity

Now that you have seen the video, answer the if following sentences are true or false:

The cocoa butter is obtained from the extraction of the cakes of cocoa powder

YES !!

Cocoa butter is obtained from the cocoa powder using a press

Next

Try again, listen carefully to the information of the video

Back

NOPE :( !!

TRUE

FALSE

In this artisanal process, gloves must be used all the time to prevent the growth of bacteria

YES !!

In this process, gloves are not used to avoid a moist environment

COntinue

Gloves are not used in this artisanal process

NOPE :( !!

BACK

Part II Extracting cocoa butter from cocoa beans

In this second lab session, you will continue analyzing cocoa beans of the same producers as part of the quality control analysis. At the end you will decide what producer is recommended.

Receiving the sacks from the producers

You have requested each cocoa producer to send 1 sack of cocoa beans. to continue with the quality control analysis. Once you open the sacks, you realize that all of them show the same characteristics:

Observe the sack content and then answer the questions in the document.

Test 1. Separating mixtures

Use containers 1 and 2 to place the materials that, based on their characteristics, can be separated from the others. After doing this, answer the questions in the document.

1

2

Opening size:

1.5 cm

1.5 cm

Can the component pass through the oppening?

Test 2. Drying cacao beans

Considering this information, answer the questions in the document

After selecting cocoa beans in Test number 1, the selected beans enter Test number 2, where water is removed. The wet beans are placed on a flat surface under the sunlight for about five days.

H2O

H2O

H2O

H2O

Test 3. Determining the fat content

1. Take a cocoa bean powder and place it in the flask

Once the water has been removed, the fat content will be determined. To make this possible, it is necessary to extract the fats using hexane (a liquid solvent) Figure 1. After this, the hexane from the mixture must be separated (without losing it during the process). Considere that the boiling point of the fat (from the cocoa beans) is <300°C, and the boiling point of hexane is 68°C. Then, decide what is the best separation method to use.

1. Take a cocoa bean powder and place it in the beaker that has hexane. Once the extraction is done, the flask with the extraction will appear.2. Set up the material used to separate the mixture of fats and hexane.

Figure 1

Test 4. Purifying the cocoa fats

1. Add the beaker that contains the cocoa fat (Figure 2) to the separating funnel2. Add the two solvents (DMF and Xylene) to the separating funnel.3. Wait until the two phases are formed

After separating the cocoa fat from the hexane (Figure 2), you use a purification method to obtain a more accurate fat percentage. A mixture of Xylene and DMF (solvents) is used to purify these fats. The substances are mixed in a separating funnel, and as a result, two phases are formed. The least dense phase is the one that contains the fats dissolved in xylene. Finally, the xylene is recovered using a technique that is based in boiling points.

Figure 2

Xylene

DMF

Separation process Flow chart

Fill in the blanks of the following diagram, writing the name of the separation method or the product obtained after using a separation method.

Separation method:________________

Separation method:________________

Wet cocoa (cocoa + water) and branches

__________________

__________________

Wet cocoa (cocoa + water)

Cocoa

Hexane

+

Separation method:________________

Separation method:________________

Separation method:________________

__________________

__________________

__________________

Cocoa

Hexane

Hexane

+

+

Xylene + DMF

Impurities + DMF

Xylene

Separation process Flow chart

Results. Fat percentage

After purifying the fats, you determined the fat percentage (by mass) of each producer's sample. Your results are shown in the table below:

Congratulations!You have finished the seconf virtual lab activity

DO NOT FORGET TO COMPLETE THE DOCUMENT AND SUBMIT YOUR WORK IN CANVAS

Separation process Flow chart

Fill in the blanks of the following diagram, writing the name of the separation method or the product obtained after using a separation method.