Chocolate also contains small quantities of the endogenous cannabinoid anandamide and the cannabinoid breakdown inhibitors N-oleoylethanolamine and N-linolenoylethanolamine.
Foods flavored with chocolate may be described with their associated names as baker's chocolate, milk chocolate, chocolate ice cream, and so forth.
A pound of coarsely chopped chocolate should be placed in an open, microwave-safe glass or ceramic container.
Chocolate has one of the highest concentrations of lead among all products that constitute a typical Westerner's diet.
The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
Ideally, chocolates are packed or wrapped and then placed in proper storage areas with the correct humidity and temperatures.
Chocolate bars frequently contain added ingredients such as peanuts, nuts, caramel, or even crisped rice.
Mayan languages may also have influenced the history of the word chocolate.
Daniel Peter, a Swiss candle maker, joined his father-in-law's chocolate business.
Chocolate is very sensitive to temperature and humidity.
Chocolate contains theobromine, a bitter alkaloid of the methylxanthine family, which also includes the similar compounds theophylline and caffeine.
The name chocolate most likely comes from Nahuatl, a language spoken by the Aztecs who were indigenous to central Mexico.
A number of manufacturers produce so-called Fair Trade chocolate where cocoa farmers receive a higher and more consistent remuneration.
Romantic lore commonly identifies chocolate as an aphrodisiac.
The chocolate residue found in an ancient Maya pot suggests that Maya were drinking chocolate 2,600 years ago, the earliest record of cacao use.
Still others believe that chocolate refers to a flavor only, derived from cocoa solid and/or cocoa fat, but possibly created synthetically.
The more expensive chocolates tend to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.
According to the Merck Veterinary Manual, approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity.
Chocolate should be stored away from other foods as it can absorb different aromas.
Varying the quantities of the different ingredients produces different forms and flavors of chocolate.
The Aztecs associated chocolate with Xochiquetzal, the goddess of fertility.
Chocolate is made from the fermented, roasted, and toasted beans taken from the pod of the tropical cacao tree Theobroma cacao, which was native to South America but now cultivated throughout the tropics.
Making good chocolate is about forming the most of the type V crystals.
Other chocolate drinks combined it with such edibles as maize gruel (which acts as an emulsifier) and honey.
Chocolate was an important luxury good throughout pre-Columbian Mesoamerica, and cocoa beans were often used as currency.
Cocoa butter is removed from the resulting chocolate liquor, either by being pressed or by the Broma process.
Part of the pleasure of eating chocolate is ascribed to the fact that its melting point is slightly below human body temperature; it melts in the mouth.
According to the U.S. Food and Drug Administration, levels of lead in chocolate are sufficiently low that even people who eat large amounts of chocolate every day are not at risk of any adverse effects.
In 1819, F. L. Cailler opened the first Swiss chocolate factory.
Continue to microwave at full power in ten-second increments until the chocolate is about two-thirds melted and one-third solid or lumpy.
Strictly speaking, chocolate is any product based 99 percent on cocoa solid and/or cocoa fat.
The first recorded shipment of chocolate to the Old World for commercial purposes was in a shipment from Veracruz, Mexico to Seville, Spain in 1585.
Van Houten also developed the so-called Dutch process of treating chocolate with alkali to remove the bitter taste.
Chocolate is an extremely popular ingredient, and it is available in many types.
The length of the conching process determines the final smoothness and quality of the chocolate.
Some studies have also observed a modest reduction in blood pressure and flow mediated dilation after consuming approximately 100 g of dark chocolate daily.
Some want to see the definition allowing for any cocoa solid content and any kind of fat in chocolate.
Dark, sweet chocolate has about 50 percent more theobromine and thus is more dangerous to dogs.
The refined and blended chocolate mass is kept liquid by frictional heat.
Current research indicates that chocolate is a weak stimulant because of its content of theobromine (Smith, Gaffan, and Rogers 2004).
All Fair Trade chocolate can be distinguished by the Fair Trade logo.
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health.
Chocolate is often produced as small molded forms in the shape of animals, people, or inanimate objects to celebrate festivals worldwide.
There has even been a fad diet named "Chocolate diet" that emphasises eating chocolate and cocoa powder in capsules.
Inferior and mass-produced chocolate contains much less cocoa (as low as 7 percent in many cases) and fats other than cocoa butter.
Two-thirds of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid.
Some chocolate makers opine that these "brand name" milk chocolate products can not be classed as couverture, or even as chocolate, because of the low or virtually non-existent cocoa content.
Chocolate is also a calorie-rich food with a high fat content, so daily intake of chocolate also requires reducing caloric intake of other foods.
Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even found that it could lower them.
Chocolate also contains caffeine in significant amounts, though less than tea or coffee.
At this temperature the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create smaller crystals in the chocolate.
The finest plain dark chocolate couvertures contain at least 70 percent cocoa (solids + butter), whereas milk chocolate usually contains up to 50 percent.
High-quality white chocolate couvertures contain only about 33 percent cocoa.
High-quality chocolate is conched for about 72 hours, lesser grades for four to six hours.
The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption.
Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to posess cardioprotective properties.
The chocolate should be microwaved at full power for one minute and then stirred briefly.
Chocolate liquor is blended with the butter in varying quantities to make different types of chocolate or couverture.
In 1826, Pierre Paul Caffarel sold this chocolate in large quantities.
More recently, suggestion has been made that serotonin and other chemicals found in chocolate, most notably phenethylamine, can act as mild sexual stimulants.
Rodolphe Lindt invented the process called conching, which involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly blended.
Chocolate intake has been linked with release of serotonin in the brain, which is thought to produce feelings of pleasure.
The chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals.
Flavors such as mint, orange, or strawberry are sometimes added to chocolate.
Some want to see the definition allowing for any cocoa solid content and any kind of fat in chocolate.
Chocolate describes a number of raw and processed foods that originate from the tropical cacao tree.
After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.
Some chocolate products contain synthetic caffeine as an additive.
Yes. Caffeine per se is not prohibited to Mormons; coffee and tea are (even de-caffeinatd coffee, for example). Many Mormons avoid caffeine as it is an addictive substance, but others don't. ... (Also, to be pedantic, of course Mormons can eat chocolate, just as anyone else can, even those with an allergy to it.
Phenylethylamine is sometimes called “the love drug”, because it arouses feelings similar to those that occur when one is in love. Another neurotransmitter, serotonin, is a mood-lifter, as well. One chemical that causes the release of serotonin into the brain is tryptophan, found in (wait for it!) chocolate.
If the proper temperature conditions are present, you should hear a crisp, clean pop that indicates a well-tempered chocolate. TASTE. Take a small bite. Break up the chocolate in your mouth, let it sit over your tongue, press to your palate (the roof of your mouth), and melt.
While research shows that cocoa can have a beneficial effect with regards to maintaining healthy vascular tone and insulin sensitivity, the reverse is true for sugar. Eating sweetened chocolate is still not good for you.
CanadaProductCocoa ButterCocoa SolidsMilk Chocolate≥ 15%≥ 25%Sweet Chocolate≥ 18%≥ 31%Chocolate, Bittersweet Chocolate, Semi-sweet Chocolate or Dark Chocolate≥ 18%≥ 35%White Chocolate≥ 20%
Nutritionally, dark chocolate is your best bet because it's lowest in sugar and supplies beneficial antioxidants that are present in much smaller doses in milk and white chocolate. An ounce of dark chocolate contains 164 calories and 10.86 grams of fat, of which 6.25 grams are saturated.
Research found that most of the countries were based in Europe, due to the location of chocolate brands like Nestlé and Lindt in Switzerland. The average Swiss citizen had 11.9 kg of chocolate per capita in 2012, making it the highest consuming country analyzed in the study.Jul 30, 2013
From Switzerland to Connecticut, from France to Ecuador, here are some of the world's most expensive chocolates, many from the world's most famous chocolatiers.To'ak Chocolate's 2014-harvest 50-gram bar. ... Knipschildt Chocolatier's Madeline truffle. ... DeLafée of Switzerland's Gold Chocolate Box (8 chocolates)More items...
1.Mars Inc., McLean, VA., USA. ... Mondeléz International Inc., Deerfield, Ill. ... Barcel S.A., division of Grupo Bimbo, Mexico City, Mexico. ... Nestlé SA, Vevey, Switzerland. ... Hershey Foods Corp., Hershey, Pa., USA. ... Ferrero Group, Alba, Italy. ... Meiji Co. ... Perfetti Van Melle SpA, Lainate, Italy & Breda, Netherlands.More items...
According to self-described fair trade proponents including Ghanaian cooperative Kuapa Kokoo, "Big Chocolate" companies are Mondelez (which owns Cadbury), Mars, Nestlé, and The Hershey Company. Together these companies process about 12% of the world's 3 million tons of cocoa each year.
Through trial and error, he created his own formula for milk chocolate. The first Hershey bar was produced in 1900. Hershey's Kisses were developed in 1907, and the Hershey's Bar with almonds was introduced in 1908.
Because it's been announced that the same chemical found in chocolate is also found in vomit. ... They also claim the butyric acid — which gives vomit its acidic smell and taste — gives American chocolate its "tangy" flavor.Jan 25, 2017
The Hershey's Milk Chocolate Bar (commonly called the Hershey's Bar, or more simply the Hershey Bar) is the flagship chocolate bar of the Hershey Company.
The history of chocolate begins in Mesoamerica. Fermented beverages made from chocolate date back to 1900 BC. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency.