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Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
Chocolate is perceived to be different things at different times, including a sweet treat, a luxury product, a consumer good and a mood enhancer. [168] Its reputation as a mood enhancer is driven in part by marketing. [169] Chocolate is a popular metaphor for the black racial category, [170] and has connotations of transgression and sexuality.
The highest levels of cocoa flavanols are found in raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking used to make chocolate. [109] The beans contain theobromine, and between 0.1% and 0.7% caffeine, whereas dry coffee beans are about 1.2% caffeine. [110] Theobromine found in the cocoa solids is fat soluble ...
A large medieval house was built 600 years ago in Barcelona, Spain. By the 19th century, it was a chocolate factory. Now, archaeologists are exploring the remains of the ancient building ...
Chocolate can be made from T. cacao through a process of steps that involve harvesting, fermenting of T. cacao pulp, drying, harvesting, and then extraction. [23] Roasting T. cacao by using superheated steam was found to be better than conventional oven-roasting because it resulted in the same quality of cocoa beans in a shorter time. [23]
Chocolate today is made using just the beans of the cocoa fruit. The rest is discarded. Scientists, though, say they’ve found a way to incorporate the whole fruit—and to make chocolate without ...
Chocolate is a type of: Food – substance to provide nutritional support for the body, ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth.
They found that the chocolate samples ranged from 0 to as high as 3.316 mcg per daily serving. Levels of cadmium, a carcinogen at high levels, ranged from 0.29 to 14.12 mcg, with the limit being 4 ...