HOME TheInfoList.com
Providing Lists of Related Topics to Help You Find Great Stuff
[::MainTopicLength::#1500] [::ListTopicLength::#1000] [::ListLength::#15] [::ListAdRepeat::#3]

picture info

Outline Of Chocolate
The following outline is provided as an overview of and topical guide to CHOCOLATE : CONTENTS* 1 What is chocolate? * 1.1 What type of thing is chocolate? * 1.2 What is chocolate made of? * 1.2.1 Necessary ingredients * 1.2.1.1 Substances found in cacao * 1.2.1.2 Source of the cocao bean * 1.2.2 Optional ingredients * 1.2.3 Ingredients of white chocolate * 2 Types * 3 Production methods * 4 Producers and trade organizations * 5 Brands * 6 Edibles * 6.1 Drinks * 7 History * 8 Effects on health * 9 Other articles * 10 References * 11 External links WHAT IS CHOCOLATE? * CHOCOLATE – raw or processed food produced from the seed of the tropical Theobroma cacao
Theobroma cacao
tree
[...More...]

"Outline Of Chocolate" on:
Wikipedia
Google
Yahoo

Outline (list)
An OUTLINE, also called a HIERARCHICAL OUTLINE, is a list arranged to show hierarchical relationships and is a type of tree structure . An outline is used to present the main points (in sentences) or topics (terms) of a given subject. Each item in an outline may be divided into additional sub-items. If an organizational level in an outline is to be sub-divided, it shall have at least two subcategories, as advised by major style manuals in current use. An outline may be used as a drafting tool of a document, or as a summary of the content of a document or of the knowledge in an entire field. It is not to be confused with the general context of the term "outline", which a summary or overview of a subject, presented verbally or written in prose (for example, The Outline of History
The Outline of History
is not an outline of the type presented below). The outlines described in this article are lists, and come in several varieties
[...More...]

"Outline (list)" on:
Wikipedia
Google
Yahoo

Chocolate
CHOCOLATE /ˈtʃɒklᵻt, -kəlᵻt/ (_ listen ) is a typically sweet, usually brown food preparation of Theobroma cacao _ seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica . The earliest evidence of use traces to the Mokaya (Mexico and Guatemala ), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs , who made it into a beverage known as _xocolātl _ Nahuatl pronunciation: , a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted
[...More...]

"Chocolate" on:
Wikipedia
Google
Yahoo

Theobroma Cacao
THEOBROMA CACAO is the taxonomic classification for the plant also called the CACAO TREE and the COCOA TREE, which is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae
Malvaceae
, native to the deep tropical regions of Central and South America. Its seeds, cocoa beans , are used to make cocoa mass , cocoa powder , confectionery , ganache and chocolate . Floral diagram
Floral diagram
showing partial inflorescence CONTENTS * 1 Description * 2 Taxonomy and nomenclature * 3 Distribution and domestication * 4 History of cultivation * 4.1 Currency system * 5 Mythology * 6 Modern history * 7 Cultivation * 8 Pests * 9 Conservation * 10 Genome * 11 See also * 12 Notes * 13 References * 14 External links DESCRIPTIONLeaves are alternate, entire, unlobed, 10–40 cm (3.9–15.7 in) long and 5–20 cm (2.0–7.9 in) broad
[...More...]

"Theobroma Cacao" on:
Wikipedia
Google
Yahoo

picture info

Bitter (taste)
TASTE, GUSTATORY PERCEPTION, or GUSTATION is one of the five traditional senses that belongs to the GUSTATORY SYSTEM. Taste
Taste
is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity , mostly on the tongue . Taste, along with smell (olfaction ) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis . The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae , which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds
[...More...]

"Bitter (taste)" on:
Wikipedia
Google
Yahoo

picture info

Fermentation (food)
FERMENTATION IN FOOD PROCESSING is the process of converting carbohydrates to alcohol or organic acids using microorganisms —yeasts or bacteria —under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol , producing alcoholic drinks such as wine , beer , and cider . However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid , such as in sauerkraut and yogurt . Other widely consumed fermented foods include vinegar , olives , and cheese . More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, or tea
[...More...]

"Fermentation (food)" on:
Wikipedia
Google
Yahoo

picture info

Confectionery
CONFECTIONERY, also called SWEETS or CANDY, is sweet food. The term varies among English-speaking countries. In general, though, confectionery is divided into two broad and somewhat overlapping categories, BAKERS\' CONFECTIONS and SUGAR CONFECTIONS. Bakers' confectionery, also called FLOUR CONFECTIONS, includes principally sweet pastries, cakes, and similar baked goods . In the Middle East and Asia, flour-based confections are more dominant. Sugar
Sugar
confectionery includes sweets, candy, candied nuts, chocolates, chewing gum and bubblegum, sweetmeats, pastillage , and other confections that are made primarily of sugar. In some cases, CHOCOLATE CONFECTIONS (confections made of chocolate ) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (US and Canada), sweets (UK and Ireland), and lollies (Australia and New Zealand) are common words for the most common varieties of sugar confectionery
[...More...]

"Confectionery" on:
Wikipedia
Google
Yahoo

picture info

Candy
CANDY, also called SWEETS or LOLLIES, is a confection that features sugar as a principal ingredient. The category, called _sugar confectionery _, encompasses any sweet confection, including chocolate , chewing gum , and sugar candy . Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be _candied _. Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes . Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture and a dessert in another
[...More...]

"Candy" on:
Wikipedia
Google
Yahoo

Food
FOOD is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients , such as carbohydrates , fats , proteins , vitamins , or minerals . The substance is ingested by an organism and assimilated by the organism's cells to provide energy , maintain life, or stimulate growth. Historically, humans secured food through two methods: hunting and gathering and agriculture . Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry . Food safety and food security are monitored by agencies like the International Association for Food Protection , World Resources Institute , World Food Programme , Food and Agriculture Organization , and International Food Information Council
[...More...]

"Food" on:
Wikipedia
Google
Yahoo

Ingredient
An INGREDIENT is a substance that forms part of a mixture (in a general sense). For example, in cooking , recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is that part of a formulation that yields the effect expected by the customer. National laws usually require prepared food products to display a list of ingredients, and specifically require that certain additives be listed. In most developed countries, the law requires that ingredients be listed according to their relative weight in the product. If an ingredient itself consists of more than one ingredient (such as the cookie pieces which are a part of "cookies and cream" flavor ice cream), then that ingredient is listed by what percentage of the total product it occupies, with its own ingredients displayed next to it in brackets
[...More...]

"Ingredient" on:
Wikipedia
Google
Yahoo

picture info

Cacao Bean
The COCOA BEAN, also called CACAO BEAN, COCOA (/ˈkoʊ.koʊ/ ), and CACAO (/kəˈkaʊ/ ), is the dried and fully fermented seed of Theobroma cacao
Theobroma cacao
, from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The beans are the basis of chocolate , and of such Mesoamerican foods as mole and tejate
[...More...]

"Cacao Bean" on:
Wikipedia
Google
Yahoo

picture info

Chocolate Liquor
CHOCOLATE LIQUOR (COCOA LIQUOR) is pure cocoa mass 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
Chocolate
liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates , 11 percent protein , 6 percent tannins , and 1.5 percent theobromine
[...More...]

"Chocolate Liquor" on:
Wikipedia
Google
Yahoo

picture info

Cocoa Butter
COCOA BUTTER, also called THEOBROMA OIL, is a pale-yellow, edible vegetable fat extracted from the cocoa bean . It is used to make chocolate , as well as some ointments , toiletries , and pharmaceuticals . Cocoa butter
Cocoa butter
has a cocoa flavor and aroma . Its best-known attribute is its melting point, which is just below human body temperature. CONTENTS* 1 Extraction and composition * 1.1 Adulterants * 2 Substitutes * 3 Uses * 3.1 Personal care * 4 Physical properties * 5 References EXTRACTION AND COMPOSITION The main constituent of cocoa butter is the triglyceride (fat) derived from palmitic acid , stearic acid , and oleic acid . Cocoa butter
Cocoa butter
is obtained from whole cocoa beans , which are fermented , roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter
[...More...]

"Cocoa Butter" on:
Wikipedia
Google
Yahoo