Packaging+-+Group+A

Remi Shore Ms. McGann Science 6-1 April 13, 2010

Chocolate Research Project

I. Types of Chocolate  A. Brown Chocolate  1. General content a. Ingredients  (1) Sugar,dry milk, milk solids, chocolate liquor, cocoa butter,cocoa powder a.chocolate liquor-definition b.cocoa butter-definition c.cocoa powder-definition (2) Additives such as lechithin b. Additional details (1) Comes in different forms and shapes such as liquid, chips and chunks c. Organic

2. Milk Chocolate a. Ingredients (1) Dry milk added to sweetened chocolate (2) Additives such as lechithin b. Organic 3. Dark Chocolate a. Ingredients (1) Milk is not added but has cocoa butter, cocoa liquor and some sugar (2) Additives such as lechithin b. Organic B. White Chocolate 1. Ingredients a. Sugar, milk solids, cocoa butter, vanilla b. Additives such as lechithin 2. Additional details a. Comes in different forms and shapes such as liquid, chips and chunks

II. Labels and Percentages A. Artificial chocolates and flavoring B. Percentage standards for labeling chocolate 1. FDA requirements of cocao percentage a. EX. C. Meaning of the percentage of cocoa in chocolate 1. Same percentaage but different flavor due to the cocoa bean 2. Amount of sugar D. The percentage does not indicate the chocolate quality III. Packaging A. Keeping fresh B. Shipping/transporting C. Package weight D. Shape and size Works Cited Chocolate. N.p.: n.p., n.d. Print. Epicurious. N.p., n.d. Web. 11 Apr. 2010. . “Ghirardelli-About Chocolate.” Ghirardelli. N.p., n.d. Web. 14 Apr. 2010. . “The issues organic.” sustainable table. N.p., n.d. Web. 15 Apr. 2010. “What do chocolate percentage labels really mean?” Ann Arbor. N.p., 8 Feb. 2010. Web. 8 Apr. 2010.