E034 – Using Data to Make Perfect Chocolate – Part 2

For the Love of Data

In the second part of this two-part episode, we do a data deep dive into a decadent vat of chocolate. We talk about various stats and data with Brian Mikiten, former process engineer and founder of Casa Chocolates in San Antonio, TX. We also cover the types of chocolate and how much of chocolate making is an art vs. a science. See part one for the history of chocolate and an overview of how to make it.

• Types
  • White
  • Dark
  • Milk
  • Ruby – created in 2017 from Ruby cocoa beans by Barry Callebaut in Switzerland
    
    Photo via bakemag.com

• Chocolate data
  • World Chocolate Day is July 7th. US National Chocolate Day is October 28.
  • 
    
  • The United States accounts for 20% of the world’s chocolate consumption.
  • On the average Valentine’s Day, nearly $400 million of chocolate is purchased around the world, accounting for 5% of the industry’s total sales.
  • 22% of all chocolate consumed between 8pm and midnight.
  • Chocolate significantly reduces theta activity in the brain, which is associated with relaxation, which is why we want to eat chocolate when we’re feeling stressed out.
  • Myth: Chocolate is high in caffeine (contains ~6mg/bar, same as decaf coffee)
  • More than 70% of Americans prefer milk chocolate
  • In 2011, Thorntons created the world’s largest chocolate bar, which weighed in at 12,770 lbs. It measured 13 ft. by 13 ft. by 1 ft.
  • Top companies by sales (via https://www.icco.org)
    
  • $ / ton by date
    
  • Top 10 World Cocoa Producers
    
  • 
• Science / data driven production of chocolate
  • Equipment used
  • Variables evaluated / controlled
  • What is your test process?
• Science vs. Art of chocolate making
• Bean profiles
• Brian’s background and history of Casa Chocolate
• What Casa Chocolate’s approach is to making chocolate
• Tips for getting started at home
• Where people can find out more about Brian and Casa Chocolate

Music:

Deep Sky Blue by Graphiqs Groove via FreeMusicArchive.org

Sources

• https://www.casachocolates.com
• https://en.wikipedia.org/wiki/History_of_chocolate
• https://media-cdn.tripadvisor.com/media/photo-s/05/c1/5e/bf/green-acres-chocolate.jpg
• https://www.history.com/topics/ancient-americas/history-of-chocolate
• http://www.bean-to-bar.co.uk/Category/HowtoMakeyourOwnChocolate/3823 – How to make chocolate
• http://dallaschocolate.org/ – Dallas Chocolate Festival
• http://chocolatealchemy.com/ – overviews, tips, recipes, equipment info
• http://www.chocolatenoise.com/chocolate-today/2017/9/19/my-top-50-bean-to-bar-chocolate-makers-in-the-united-states – List of many bean-to-bar chocolate makers
• https://www.amazon.com/SS-Premier-PG-506-Chocolate/dp/B016E1NUZA – Premier Choclate Refiner (Melanger)
• https://www.americastestkitchen.com/articles/1000-bean-to-bar-chocolate-trivia-everyone-with-a-sweet-tooth-should-know – Bean-to-Bar overview
• https://www.statista.com/chart/3668/the-worlds-biggest-chocolate-consumers/
• https://brandongaille.com/26-incredible-chocolate-consumption-statistics/
• https://www.icco.org/about-cocoa/chocolate-industry.html
• https://www.icco.org/statistics/cocoa-prices/monthly-averages.html?currency=usd&startmonth=01&startyear=2012&endmonth=12&endyear=2018&show=graph&option=com_statistics&view=statistics&Itemid=114&mode=custom&type=1
• https://www.candyindustry.com/blogs/14-candy-industry-blog/post/88254-celebrating-country-and-chocolate
• https://blog.euromonitor.com/2018/07/global-chocolate-industry.html
• https://en.wikipedia.org/wiki/Ruby_chocolate
• http://www.sccij.jp/news/overview/detail/article/2018/01/19/nestle-japan-launches-first-ruby-chocolate-product/
• https://www.bakemag.com/articles/8656-ruby-chocolate-honored-with-innovation-award-at-sweets-snacks-expo