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Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components. [2]
Chocolate is perceived to be different things at different times, including a sweet treat, a luxury product, a consumer good and a mood enhancer. [166] Its reputation as a mood enhancer is driven in part by marketing. [167] Chocolate is a popular metaphor for the black racial category, [168] and has connotations of sexuality. [169]
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. [11] Raw chocolate includes many essential antioxidants, minerals, and vitamins. This includes protein, iron, and fiber. [12]
Chocolate – raw or processed food produced from the seed of the tropical Theobroma cacao tree. [1] The seeds of the cacao tree have an intense bitter taste, and must be fermented to improve the flavour.
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 bars, baking chocolate, cocoa powder, cocoa mass, raw whole beans, nibs Member of the Craft Chocolate Makers of America. A micro-batch bean to bar chocolate maker which ferments and roasts beans. Practices Direct Trade. Mondelez International: United States: 1896 Milka, Suchard, Toblerone, Côte d'Or, Marabou, Cadbury and many others
This page was last edited on 10 September 2020, at 07:11 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
This page was last edited on 6 December 2023, at 01:12 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.