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Types Of Chocolate
Chocolate is a food made from roasted and ground cocoa beans 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. Eating Traditional Dark Dark chocolate, also called plain chocolate, is produced using only cocoa butter, with no milk fat included. It is made from chocolate liquor to which some sugar, more cocoa butter and vanilla are added. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. A higher amount of cocoa solids indicates more bitterness. Many brands display the cocoa percentage on their packaging. European Union rules specify a minimum of 35% cocoa solids. The U.S. Food and Drug Administration does not have a standard of identity for dark chocolate, but requires a minimum con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vevey
Vevey (; ; ) is a town in Switzerland in the Vaud, canton of Vaud, on the north shore of Lake Leman, near Lausanne. The German name Vivis is no longer commonly used. It was the seat of the Vevey (district), district of the same name until 2006, and is now part of the Riviera-Pays-d'Enhaut District. It is part of the French-speaking area of Switzerland. Vevey is home to the world headquarters of the international food and beverage company Nestlé, founded here in 1867. Milk chocolate was invented in Vevey by Daniel Peter in 1875, with the aid of Henri Nestlé. The English actor and comedian Charlie Chaplin resided in Vevey from 1952 until his death in 1977. History A piloti settlement existed here as early as the 2nd millennium BC. Under ancient Rome, Rome, it was known as Viviscus or ''Vibiscum''. It was mentioned for the first time by the ancient Greek astronomer and philosopher Ptolemy, who gave it the name Ouikos. In the Middle Ages it was a station on the Via Francigena ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Child Feeding
A child () is a human being between the stages of childbirth, birth and puberty, or between the Development of the human body, developmental period of infancy and puberty. The term may also refer to an unborn human being. In English-speaking countries, the legal definition of ''child'' generally refers to a minor (law), minor, in this case as a person younger than the local age of majority (there are exceptions such as, for example, the consume and purchase of alcoholic beverage even after said age of majority), regardless of their physical, mental and sexual development as biological adults. Children generally have fewer Children's rights, rights and responsibilities than adults. They are generally classed as unable to make serious decisions. ''Child'' may also describe a relationship with a parent (such as sons and daughters of any age) or, Metaphor, metaphorically, an authority figure, or signify group membership in a clan, tribe, or religion; it can also signify being str ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nestlé
Nestlé S.A. ( ) is a Swiss multinational food and drink processing conglomerate corporation headquartered in Vevey, Switzerland. It has been the largest publicly held food company in the world, measured by revenue and other metrics, since 2014."Nestlé's Brabeck: We have a 'huge advantage' over big pharma in creating medical foods" , CNN Money, 1 April 2011 It ranked No. 64 on the Fortune Global 500, ''Fortune'' Global 500 in 2017. In 2023, the company was ranked 50th in the Forbes Global 2000, ''Forbes'' Global 2000. Nestlé's products include coffee and tea, candy and confectionery, bottled water, infant formula and baby food, Dairy product, dairy products and ice cream, frozen foods, breakfast cere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glossary Of Chocolate Terms
This is a list of selected terms, phrases, and other jargon used about chocolate, along with their definitions. Terms used around chocolate, in particular its industry, are varied and can be complicated. A B C D E F I N P R S T References Sources * * * * * * * * * * * * * * * * * * * {{chocolate Chocolate Wikipedia glossaries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempered Chocolate
Tempering is a technique applied in chocolate production to create chocolate that is Gloss (optics), glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter Crystallization, crystallizes. The liquid is then heated to maintain only the most stable Crystal structure, crystal forms, which serve as nuclei for the rest of the cocoa butter to solidify around. History Crystallisation of chocolate was already a concern by the mid-19th century. A textbook of the time for chocolate making notes that good quality chocolate must have a shiny and smooth surface, a clean break, and an optimal mouthfeel. In 1902, chocolate makers believed the texture and appearance were improved when chocolate was cooled rapidly. By 1931, the tempering process was developed to control chocolate bloom, but it was not understood how it worked. The effects on the crystal structure were not u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conching
upright=1.35, Conche (in the Imhoff-Schokoladenmuseum) Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles. It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. The name arises from the shape of the vessels initially used which resembled conch shells. When ingredients are mixed in this way, sometimes for up to 78 hours, chocolate can be produced with a mild, rich taste. Since the process is so important to the final texture and flavor of chocolate, manufacturers keep the details of their conching process proprietary.McClements, D. Julian ''Understanding and Controlling the Microstructure of Complex Foods'', Woodhead Publishing, 2007, , page 654. The conching technique was introduced in Switzerland in the late 19th century. Conched chocolates were distingui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matcha
is a finely ground powder of green tea specially processed from shade-grown tea leaves. Shade growing gives matcha its characteristic bright green color and strong umami flavor. Matcha is typically consumed suspended in hot water. Matcha originated in China, but the production of the raw material for matcha was banned in China in the 14th century. Shade growing was invented in Japan in the 16th century and most matcha is produced there today. The traditional Japanese tea ceremony, typically known as or , centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative and spiritual practice. Matcha is also used to flavor and dye foods such as ''mochi'' and ''soba'' noodles, green tea ice cream, matcha lattes, and a variety of Japanese ''wagashi'' confectionery. For this purpose, matcha made green by color additives instead of expensive shade-grown matcha is often used. Definition Strict definitions of matcha are given by the International O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Chip
Chocolate chips or chocolate morsels are small chunks of sweetened chocolate, used as an ingredient in a number of desserts (notably chocolate chip cookies and muffins), in trail mix and less commonly in some breakfast foods such as pancakes. They are often manufactured as teardrop-shaped volumes with flat circular bases; another variety of chocolate chips have the shape of rectangular or square blocks. They are available in various sizes, usually less than in diameter. Origin Chocolate chips were created with the invention of chocolate chip cookies in 1938 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. (The Nestlé brand ''Toll House cookies'' is named for the inn.) The cookies were a huge success, and Wakefield reached an agreement in 1939 with Nestlé to add her recipe to the chocolate bar's packaging in exchange for a lifetime supply of chocolate. Ini ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Bar
A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nut (fruit), nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term ''chocolate bar'' is reserved for bars of solid chocolate, with ''candy bar'' used for products with additional ingredients. The manufacture of a chocolate bar from raw cocoa bean, cocoa ingredients requires many steps, from grinding and refining, to conching and tempering. All these processes have been independently developed by chocolate manufacturers from different countries. There is therefore no precise moment when the first chocolate bar came into existence. Solid chocolate was already consumed in the 18th century. The 19th century saw the emergence of the modern chocolate industry; most manufacturing techniques used today were invented during this period. Dark chocolate, Dark, mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Solids
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Other definitions of cocoa solids, especially legal ones, include all cocoa ingredients (cocoa mass, cocoa powder and cocoa butter). In this case, cocoa solids without cocoa butter are specified as non-fat cocoa solids. Production Cocoa solids are what remains after cocoa butter is pressed from chocolate liquor. The li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
