Heather's formal outline

I. Introduction
A. Theobroma cacao tree
B. History
C. Statistics on consumption
D. Why study the chemical changes

II. Structure and Chemical composition
A. Pod
B. Pulp
C. Bean

III. From Bean to Cacao Liquor
A. Fermentation
1. glycolysis and formation of ethanol
2. degradation of proteins to amino acids
B. Drying
1. changes to polyphenol compounds
C. Roasting
1. Maillard reaction
D. Grinding

IV. Cocoa products
A. Cocoa butter
B. Cocoa powder
1. Alkalizing - Dutching process: addition of alkali solution
2. saponification
C. Chocolate
1. mixing to make liquid
a. removal of volatile acids
b. movement of flavor molecules
2. crystallizing the fat
a. fatty acids in chocolate
b. triglycerides
i. polymorphism
ii. fat bloom
c. precrystallization or tempering

V. Health Benefits
A. Polyphenols
1. levels in chocolate and other foods
2. research into making chocolate with higher levels of polyphenols

VI. Conclusion