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Chocolates
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients such as vegetable oils, em ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Chocolate
White chocolate is a chocolate made from cocoa butter, sugar and milk solids. It is Ivory (color), ivory in color and lacks the dark appearance of most other types of chocolate as it does not contain the non-fat components of cocoa (cocoa solids). Due to this omission, as well as its sweetness and the occasional use of additives, some consumers challenge whether white chocolate should be considered chocolate. Of the three traditional types of chocolate (the others being Milk chocolate, milk and Dark chocolate, dark), white chocolate is the least popular. Its taste and texture are divisive: admirers praise its texture as creamy, while detractors criticize its flavor as cloying and bland. White chocolate is sold in a variety of forms, including Chocolate bar, bars, Chocolate chip, chips and coating nuts. It is common for manufacturers to pair white chocolate with other flavors, such as matcha or berries. White chocolate has a shorter shelf life than milk and dark chocolate, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dark Chocolate
Dark chocolate is a form of chocolate made from cocoa solids, cocoa butter and sugar. It has a higher cocoa percentage than white chocolate, milk chocolate, and semisweet chocolate. Dark chocolate is valued for claimed—though unsupported—health benefits, and for its reputation as a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and to coat confectionery. Dark chocolate gained much of its reputation in the late 20th century, as French chocolatiers worked to establish dark chocolate as preferred over milk chocolate in the French national palate. As this preference was exported to countries such as the United States, associated values of terroir, bean-to-bar chocolate making and gourmet chocolate followed. Due to the high cocoa percentage, dark chocolate can contain particularly high amounts of heavy metals such as lead and cadmium. Compared to other types of chocolate, dark chocolate has a more bitter and int ... [...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] |
Milk Chocolate
Milk chocolate is a form of solid chocolate containing Chocolate liquor, cocoa, sugar and milk. It is the most consumed types of chocolate, type of chocolate, and is used in a wide diversity of chocolate bar, 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. While its taste (akin to chocolate milk) has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children. Major milk chocolate producers include Ferrero SpA, Ferrero, The Hershey Company, Hershey, Mondelez International, Mondelez, Mars, Incorporated, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United States and Europe, and increasing amounts are consumed in both China and Latin America. Chocolate was originally sold and consumed as a beverage in pre-Columbian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candy
Candy, alternatively called sweets or lollies, is a Confectionery, confection that features sugar as a principal ingredient. The category, also called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or Nut (fruit), nuts which have been glaze (cooking technique), glazed and coated with sugar are said to be ''Candied fruit, candied''. Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Bean
The cocoa bean, also known as cocoa () or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink. The cacao tree was first domesticated at least 5,300 years ago by the Mayo-Chinchipe culture in South America before it was introduced in Mesoamerica. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies, and its beans were a common currency in Mesoamerica. The cacao tree grows in a limited geographical zone; today, West Africa produces nearly 81% of the world's crop. The three main varieties of cocoa plants are Forastero, Criollo, and Trinitario, with Forastero being the most widely used. In 2024, global cocoa bean production reached 5.8 million tonnes, with Ivory Coast leading a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Cake
Chocolate cake or chocolate gâteau (from ) is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. History The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes. In 1828, Coenraad van Houten of the Netherlands developed a mechanical method for extracting the fat from cacao liquor, resulting in cacao butter and the partly defatted Cocoa solids, cacao, a compacted mass of solids that could be sold as "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate, called conching, was developed in Switzerland in 1879 by Rodolphe Lindt. This made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until the 1890s, chocolate recipes were mostly fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Production In Ivory Coast
Ivory Coast (Côte d'Ivoire) leads the world in production and export of the cocoa beans used in the manufacture of chocolate, as of 2024 producing 45% of the world’s cocoa. West Africa collectively supplies two thirds of the world's cocoa crop, with Ivory Coast leading production at 1.8 million tonnes , and nearby Ghana, Nigeria, Cameroon and Togo producing additional 1.55 million tonnes. Ivory Coast overtook Ghana as the world's leading producer of cocoa beans in 1978, and today is highly dependent on the crop, which accounts for 40% of national export income. The primary non-African competitor of Ivory Coast is Indonesia, which went from having almost nonexistent domestic cocoa industry in the 1970s to becoming one of the largest producers in the market by the early 2000s. According to the UN FAO, Indonesia overtook Ghana and became the second-largest producer worldwide in 2006. The World Cocoa Foundation provides significantly lower figures for Indonesia, but concurs that it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible Vegetable oil, fat extracted from the cocoa bean (''Theobroma cacao''). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa Flavoring, flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain butter or other animal products; it is veganism, vegan. Extraction and composition For use in chocolate manufacture, the cocoa beans are first Solid-state fermentation, fermented and then dried. The beans are then roasted and separated from their hulls to produce cocoa nibs. About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form Chocolate liquor, cocoa mass, also known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. Cocoa butt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Chocolate
Baking chocolate, or cooking chocolate, is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel. Production Modern manufactured baking chocolate is typically formed from chocolate liquor formed into bars or chocolate chips. Baking chocolate may be of a lower quality compared to other types of chocolate, and may have part of the cocoa butter replaced with other fats that do not require tempering. This type of baking chocolate may be easier to handle compared to those that have not had their cocoa butter content lowered. Varieties It is typically prepared in unsweetened, bittersweet, semisweet and sweet varieties, depending on the amount of added sugar. Recipes that include unsweetened baking chocolat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Chocolate
Hot Chocolate are a British soul band formed by Errol Brown and Tony Wilson. The group had at least one hit song every year on the UK Singles Chart from 1970 to 1984. Their hits include " You Sexy Thing", a UK number two which also made the top 10 in three decades, reached number three on the US ''Billboard'' Hot 100, and also featured in the film '' The Full Monty'' (1997); " So You Win Again", which topped the UK Charts; " Every 1's a Winner" which reached number six in the US; " It Started with a Kiss", which reached the UK top five, and " Emma", which charted at number three in the UK and number 8 in the US. In 2004, Brown received the Ivor Novello Award for Outstanding Contribution to British Music from the British Academy of Songwriters, Composers and Authors. Beginnings Formed in 1968, the band initially consisted of vocalist Errol Brown, guitarist Franklyn De Allie, drummer Jim King (shortly thereafter replaced by the unrelated Ian King), percussionist Patrick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
