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** [[Chocolate liquor]] or mass – ground or melted state of the nib of the cacao bean |
** [[Chocolate liquor]] or mass – ground or melted state of the nib of the cacao bean |
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** [[Cocoa butter]] – the [[fat]] component |
** [[Cocoa butter]] – the [[fat]] component |
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** [[Cocoa solids]], the nonfat part of the cacao bean which is ground into [[cocoa powder]] <ref>[http://www.chocolateusa.org/Story-of-Chocolate/Making-Sense-of-Cacao.asp CMA – Chocolate Manufacturers Association]{{ |
** [[Cocoa solids]], the nonfat part of the cacao bean which is ground into [[cocoa powder]] <ref>[http://www.chocolateusa.org/Story-of-Chocolate/Making-Sense-of-Cacao.asp CMA – Chocolate Manufacturers Association] {{wayback|url=http://www.chocolateusa.org/Story-of-Chocolate/Making-Sense-of-Cacao.asp |date=20090221022946 }}</ref> |
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===== Substances found in cacao ===== |
===== Substances found in cacao ===== |
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[[File:Chocolate02.jpg|thumb]] |
[[File:Chocolate02.jpg|thumb]] |
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[[Types of chocolate]] |
[[Types of chocolate]] |
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* Unsweetened chocolate – pure [[chocolate liquor]] mixed with fat to produce a solid substance; also known as "bitter", "[[baking chocolate]]" and "cooking chocolate"<ref name="fieldmuseum.org">[http://www.fieldmuseum.org/chocolate/history.html ]{{ |
* Unsweetened chocolate – pure [[chocolate liquor]] mixed with fat to produce a solid substance; also known as "bitter", "[[baking chocolate]]" and "cooking chocolate"<ref name="fieldmuseum.org">[http://www.fieldmuseum.org/chocolate/history.html ] {{wayback|url=http://www.fieldmuseum.org/chocolate/history.html |date=20090317203340 }}</ref> |
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* [[Dark chocolate]] – |
* [[Dark chocolate]] – |
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* [[Milk chocolate]] – |
* [[Milk chocolate]] – |
Revision as of 08:02, 28 January 2016
The following outline is provided as an overview of and topical guide to chocolate:
What is chocolate?
- 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 flavor. Chocolate is a popular ingredient in confectionery items and candies.
What type of thing is chocolate?
Chocolate is a type of:
- Food – substance consumed 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.
- Confectionery – the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
- Candy – confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.
- Ingredient – substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Chocolate is often used as an ingredient in dessert items, such as cakes and cookies.
- Confectionery – the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
What is chocolate made of?
Necessary ingredients
- Cacao bean – the primary ingredient which characterizes chocolate
- Chocolate liquor or mass – ground or melted state of the nib of the cacao bean
- Cocoa butter – the fat component
- Cocoa solids, the nonfat part of the cacao bean which is ground into cocoa powder [2]
Substances found in cacao
- Antioxidants –
- Caffeine – psychoactive stimulant drug found in coffee
- Phenethylamine – psychoactive drug that is usually inactive when orally ingested because most of it is metabolized into phenylacetic acid by monoamine oxidase (MAO), preventing significant concentrations from reaching the brain[3][4]
- Theobromine – also known as xantheose,[5] it contains no bromine [6] and has a similar, but lesser, effect to caffeine
- Theophylline – methylxanthine drug found in tea leaves
Source of the cocao bean
- Cacao tree[8] –
- Forastero – 80% made with this tree group
- Criollo – 10% made with this tree group
- Côte d'Ivoire –
- Cocoa production in Côte d'Ivoire – accounts for 43% of cocoa
- Children in cocoa production –
Optional ingredients
Ingredients of white chocolate
- White chocolate – Contains the same ingredients as chocolate but lack cocoa solids.[9]
Types
- Unsweetened chocolate – pure chocolate liquor mixed with fat to produce a solid substance; also known as "bitter", "baking chocolate" and "cooking chocolate"[10]
- Dark chocolate –
- Milk chocolate –
- Semisweet chocolate –
- Bittersweet chocolate –
- Couverture –
- White chocolate –
- Cocoa powder –
- Compound chocolate –
- Dutch process chocolate –
- Scho-Ka-Kola – a chocolate brand containing coffee and cola nut[11]
Production methods
Producers and trade organizations
- International Cocoa Initiative –
- Cocoa Processing Company Limited – a Ghanaian cocoa processing company
- Kuapa Kokoo – a Ghanaian farmers' cooperative organisation
- List of bean-to-bar chocolate manufacturers
- Chocolaterie
- Chocolatier
Brands
Comestibles
- Chocolate pudding –
- Chocolate syrup –
- Chocolate cake –
- Cookies – (see also: List of cookies)
- Chocolate chip –
- Chocolate biscuit –
- Chocolate chip cookie –
- Black and white cookie –
- Afghan biscuit – a traditional New Zealand biscuit[12]
- Chocolate brownie –
- Chocolate spread –
- Confectionery –
- Chocolates –
- Desserts –
- Ice cream –
- Candy –
- Cereals – (see also: List of breakfast cereals):
- Brand names:
Drinks
- Cafe mocha –
- Chocolate milk –
- Swiss Miss –
- Nesquik –
- Banania –
- Yoo-hoo –
- Crème de cacao –
- Hot chocolate –
- more...
History
Effects on health
Other articles
- United States military chocolate –
- Couverture chocolate –
- Chocolate fountain –
- Compound chocolate –
- Chocolate agar – named for its color, does not contain cocoa
- Chocolate spread –
- Modeling chocolate –
References
- ^ "Theobroma cacao". Hort.purdue.edu. 1998-01-09. Retrieved April 2013.
{{cite web}}
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(help) - ^ CMA – Chocolate Manufacturers Association Template:Wayback
- ^ Yang HY, Neff NH. (November 1973). "Beta-phenylethylamine: a specific substrate for type B monoamine oxidase of brain". The Journal of Pharmacology and Experimental Therapeutics. 187 (2): 365–71. ISSN 0022-3565. PMID 4748552.
- ^ Suzuki O, Katsumata Y, Oya M. (March 1981). "Oxidation of beta-phenylethylamine by both types of monoamine oxidase: examination of enzymes in brain and liver mitochondria of eight species". The Journal of Neurochemistry. 36 (3): 1298–301. doi:10.1111/j.1471-4159.1981.tb01734.x. ISSN 0022-3042. PMID 7205271.
{{cite journal}}
: CS1 maint: multiple names: authors list (link) - ^ William Marias Malisoff (1943). Dictionary of Bio-Chemistry and Related Subjects. Philosophical Library. pp. 311, 530, 573. ASIN B0006AQ0NU.
- ^ Bennett, Alan Weinberg; Bonnie K. Bealer (2002). The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Routledge, New York. ISBN 0-415-92723-4.
- ^ "Understanding cacao beans: Criollo, Trinitario and Forastero". Store.chocolatceleste.com. Retrieved April 2013.
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(help) - ^ "All about Chocolate – Varieties". Xocoatl.org. Retrieved April 2013.
{{cite web}}
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(help) - ^ The Nibble (2008-04-01). "White Chocolate". Thenibble.com. Retrieved April 2013.
{{cite web}}
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(help) - ^ a b [1] Template:Wayback
- ^ "Sarotti SCHO-KA-KOLA 100g (High Caffein Dark Chocolate 3.5oz)". Germandeli.com. Retrieved April 2013.
{{cite web}}
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(help) - ^ "Anne's Guiding Pages – Some Kiwi Recipes". Azmetro.com. Retrieved April 2013.
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(help)
External links
- Outline of chocolate at Curlie
- Glossary of Chocolate Terms
- Chisholm, Hugh, ed. (1911). . Encyclopædia Britannica. Vol. 20 (11th ed.). Cambridge University Press. p. 259.
- Food of the Gods A Popular Account of Cocoa – Freely downloadable book from Project Gutenberg