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Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.
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.
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]
Fine and Raw is a chocolate company from Brooklyn, New York that specializes in plant-based, artisan chocolate bars, spreads, and truffles. All of their chocolates use high-quality ingredients ...
The harvested and fermented beans may be ground to order at tiendas de chocolate, or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as cinnamon, chili peppers, almonds, vanilla, and other spices to create drinking chocolate. [42] The ground cocoa is also an important ingredient in tejate. [citation ...
Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white chocolate) contains milk solids.