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Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Chocolate
Milk chocolate is a solid chocolate confectionery containing cocoa, sugar and milk. Chocolate was originally sold and consumed as a beverage in pre-Columbian times, and upon its introduction to Western Europe. Major milk chocolate producers include Ferrero, Hershey, Mondelez, Mars and Nestlé. Between them, they are responsible for over half of the chocolate sold worldwide. Although four-fifths of all milk chocolate is sold in the United States and Europe, increasingly large amounts are consumed in China and Latin America. While taste and texture have been key to its success, milk chocolate has also historically been promoted as a healthy food, particularly for children. Recent evidence has shown that it may provide antioxidant health benefits. The word ''chocolate'' arrived in the English language about 1600, but initially described dark chocolate. The first use of the term "milk chocolate" was for a beverage brought to London from Jamaica in 1687, but it was not until the Sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacao Seed
The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes maize, and pinolillo, a similar Nicaraguan drink made from a cornmeal & cocoa powder. Etymology The word ''cocoa'' comes from the Spanish word , which is derived from the Nahuatl word . The Nahuatl word, in turn, ultimately derives from the reconstructed Proto-Mixe–Zoquean word ''kakawa''. Used on its own, the term ''cocoa'' may also mean: * Hot cocoa, the drink more known as ''hot chocolate'' Terms derived from ''cocoa'' include: * Cocoa paste, ground cocoa beans: the mass is melted and separated into: ** Cocoa butter, a pale, yellow, edible fat ** Cocoa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Chocolate
Chocolate is a food product made from roasted and ground cocoa pods mixed with fat (e.g. cocoa butter) and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation. The use of particular name designations is subject to governmental regulation in some countries. List of types Raw chocolate Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries and to a lesser extent in other countries. It is often promoted as being healthy. Raw chocolate includes many essential antioxidants, minerals, and vitamins. This includes protein, iron, and fiber. Dark chocolate Dark chocolate, also known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also "dark milk" chocolates and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Cake
Chocolate cake or chocolate gâteau (from ) is a cake flavored with melted chocolate, cocoa powder, or both. History Chocolate cake is made with chocolate. It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes. In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until 1890 to 190 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacao Tree
''Theobroma cacao'', also called the cacao tree and the cocoa tree, is a small ( tall) evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest producer of cocoa beans in 2018 was Ivory Coast, 2.2 million tons. Description Its leaf, leaves are alternate, entire, unlobed, long and broad. Flowers The flowers are produced in clusters directly on the Trunk (botany), trunk and older branches; this is known as cauliflory. The flowers are small, diameter, with pink Calyx (botany), calyx. The floral formula, used to represent the structure of a flower using numbers, is ✶ K5 C5 A(5°+52) (5). While many of the world's flowers are pollinated by bees (Hymenoptera) or Butterfly, butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, ''Forcipomyia'' midges in the subfamily Forcipomyiinae. Using the natural pollinator ''Forcipomyia'' midges for ''Theobroma cacao'' wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Chocolate
Baking chocolate, or cooking chocolate, is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate, are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel. Production Modern manufactured baking chocolate is typically formed from chocolate liquor formed into bars or chocolate chips. Baking chocolate may be of a lower quality compared to other types of chocolate, and may have part of the cocoa butter replaced with other fats that do not require tempering. This type of baking chocolate may be easier to handle compared to those that have not had their cocoa butter content lowered. Varieties It is typically prepared in unsweetened, bittersweet, semisweet and sweet varieties, depending on the amount of added sugar. Recipes that include unsweetened baking chocolat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Chocolate
White chocolate is a confectionery typically made of sugar, milk, and cocoa butter. It is pale ivory colored, and lacks many of the compounds found in milk and dark chocolates. It is solid at room temperature because the melting point of cocoa butter, the only cocoa bean component of white, is . History In 1937, the white chocolate Galak was launched in Europe by the Swiss company Nestlé. Other companies developed their own formulas, such as that developed by Kuno Baedeker for the Merckens Chocolate Company in 1945. From about 1948 until the 1990s, Nestlé produced a white chocolate bar with almond pieces, Alpine White, for markets in the United States and Canada. Hershey began mass production of white Hershey's Kisses in the 1990s, a product that diversified during the early 21st century to include a chocolate white-dark swirl Kiss called the ''Hug''. Composition White chocolate does not contain cocoa solids, the primary non-fat constituent of conventional chocolate l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Liquor
Chocolate liquor (cocoa liquor) is pure cocoa mass (cocoa paste) in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate. The name ''liquor'' is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.Wolke, Robert L. (2005). '' What Einstein Told His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Mass
Chocolate liquor (cocoa liquor) is pure cocoa mass (cocoa paste) in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate. The name ''liquor'' is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.Wolke, Robert L. (2005). '' What Einstein Told His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Liquor
Chocolate liquor (cocoa liquor) is pure cocoa mass (cocoa paste) in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate. The name ''liquor'' is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.Wolke, Robert L. (2005). '' What Einstein Told His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature. Extraction and composition Cocoa butter is obtained from whole cocoa beans. For use in chocolate manufacture, the beans are fermented before being dried. The beans are then roasted and separated from their hulls to produce cocoa nibs. About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, which is liquid at temperatures above the melting point of cocoa butter and is known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes. Cocoa butter contains a high proportion of saturated fats as well as monounsatu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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