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They associated chocolate with Quetzalcoatl , who, according to one legend, was cast away by the other gods for sharing chocolate with humans, [14] and identified its extrication from the pod with the removal of the human heart in sacrifice.

The Aztecs were unable to grow cacao themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire.

The Maya and Aztecs associated cacao with human sacrifice , and chocolate drinks specifically with sacrificial human blood.

Until the 16th century, no European had ever heard of the popular drink from the Central American peoples. Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to taste.

Yet it is a drink very much esteemed among the Indians, wherewith they feast noble men who pass through their country. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that 'chili'; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.

While Columbus had taken cacao beans with him back to Spain, [20] chocolate made no impact until Spanish friars introduced it to the Spanish court.

There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar, as well as honey the original sweetener used by the Aztecs for chocolate , to counteract the natural bitterness.

Within about a hundred years, chocolate established a foothold throughout Europe. The new craze for chocolate brought with it a thriving slave market, as between the early s and late s, the laborious and slow processing of the cacao bean was manual.

With the depletion of Mesoamerican workers, largely to disease, cacao production was often the work of poor wage laborers and African slaves.

Wind-powered and horse-drawn mills were used to speed production, augmenting human labor. Heating the working areas of the table-mill, an innovation that emerged in France in , also assisted in extraction.

New processes that sped the production of chocolate emerged early in the Industrial Revolution. In , Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness.

This innovation introduced the modern era of chocolate. Known as " Dutch cocoa ", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in , English chocolatier Joseph Fry discovered a way to make chocolate moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter.

Rowntree's of York set up and began producing chocolate in , after buying out the Tuke family business. Cadbury was manufacturing boxed chocolates in England by Hershey purchased chocolate processing equipment at the World's Columbian Exposition in Chicago, and soon began the career of Hershey's chocolates with chocolate-coated caramels.

In Dr. James Baker and John Hannon founded the company in Boston. Using cocoa beans from the West Indies , the pair built their chocolate business, which is still in operation.

White chocolate was first introduced to the U. Hebert of Hebert Candies in Shrewsbury, Massachusetts , near Boston , after he had tasted "white coat" candies while traveling in Europe.

The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl , "cacao water".

It is possible that the Spaniards coined the word perhaps in order to avoid caca , a vulgar Spanish word for "faeces" by combining the Yucatec Mayan word chocol , "hot", with the Nahuatl word atl , "water".

Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions.

Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar. Milk chocolate is sweet chocolate that also contains milk powder or condensed milk.

White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color.

In , the US Food and Drug Administration established a standard for white chocolate as the "common or usual name of products made from cacao fat i. Dark chocolate is produced by adding fat and sugar to the cacao mixture.

The U. Semisweet chocolate is dark chocolate with low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar typically a third , more cocoa butter and vanilla are added.

It is also known to last for two years if stored properly. As of [update] , there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.

It is typically used in baking or other products to which sugar and other ingredients are added. Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom ; it is an indication that sugar or fat has separated due to poor storage.

It is not toxic and can be safely consumed. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate covering.

Chocolatiers use the finished couverture to make chocolate candies bars , truffles , etc. Production costs can be decreased by reducing cocoa solids content or by substituting cocoa butter with another fat.

Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.

The sequencing in of the genome of the cacao tree may allow yields to be improved. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America.

Early forms of another genotype have also been found in what is now Venezuela. The scientific name, Theobroma , means "food of the gods ".

Cacao trees are small, understory trees that need rich, well-drained soils. The three main varieties of cacao beans used in chocolate are criollo , forastero, and trinitario.

Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.

The most commonly grown bean is forastero, [53] a large group of wild and cultivated cacaos, most likely native to the Amazon basin.

The African cocoa crop is entirely made up of forastero. They are significantly hardier and of higher yield than criollo.

The source of most chocolate marketed, [53] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.

Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop.

Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties. Cacao pods are harvested by cutting them from the tree using a machete , or by knocking them off the tree using a stick.

The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin -containing material can begin.

Yeasts produce ethanol , lactic acid bacteria produce lactic acid , and acetic acid bacteria produce acetic acid.

The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.

It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor.

After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.

The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned removing twigs, stones, and other debris , roasted , and graded.

Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couverture.

The basic blends of ingredients for the various types of chocolate in order of highest quantity of cocoa liquor first , are:.

Usually, an emulsifying agent , such as soy lecithin , is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO -free, sometimes at the cost of a perfectly smooth texture.

Some manufacturers are now using PGPR , an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.

The texture is also heavily influenced by processing, specifically conching see below. The more expensive chocolate tends to be processed longer and thus has a smoother texture and mouthfeel, regardless of whether emulsifying agents are added.

Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used.

Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. According to Canadian Food and Drug Regulations, [65] a "chocolate product" is a food product that is sourced from at least one "cocoa product" and contains at least one of the following: "chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate, or white chocolate".

A "cocoa product" is defined as a food product that is sourced from cocoa beans and contains "cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder".

The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat.

Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth.

The length of the conching process determines the final smoothness and quality of the chocolate. The final process is called tempering.

Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be seen with the naked eye.

This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.

The fats in cocoa butter can crystallize in six different forms polymorphous crystallization. The six different crystal forms have different properties.

As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance.

Once heated, the crystals of the polymorphic cocoa butter can break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases — the melting process.

When the heat is removed, the cocoa butter crystals become rigid again and come closer together, allowing the chocolate to solidify.

The temperature in which the crystals obtain enough energy to break apart from their rigid conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules, as well as the form of the cocoa butterfat.

Chocolate with a higher fat content will melt at a lower temperature. Making chocolate considered "good" is about forming as many type V crystals as possible.

This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time.

To accomplish this, the temperature is carefully manipulated during the crystallization. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate.

After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated.

Other methods of chocolate tempering are used as well. The most common variant is introducing already tempered, solid "seed" chocolate.

The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.

Chocolate tempering machines or temperers with computer controls can be used for producing consistently tempered chocolate.

In particular, continuous tempering machines are used in large volume applications. Various methods and apparatuses for continuous flow tempering have been described by Aasted, Sollich and Buhler , three manufacturers of commercial chocolate equipment, with a focus now on energy efficiency.

Chocolate is very sensitive to temperature and humidity. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface.

Various types of "blooming" effects can occur if chocolate is stored or served improperly. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom.

Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste unaffected.

Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature.

Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of the chocolate can show the quality and if it was stored well.

A gram serving of milk chocolate supplies calories. Chocolate may be a factor for heartburn in some people because one of its constituents, theobromine , may affect the esophageal sphincter muscle in a way that permits stomach acids to enter the esophagus.

However, daily intake of 50— g cocoa 0. Chocolate and cocoa contain moderate to high amounts of oxalate , [83] [84] which may increase someone's risk for kidney stones.

A few studies have documented allergic reactions from chocolate in children. A one-tablespoon 5 grams serving of dry unsweetened cocoa powder has Excessive consumption of large quantities of any energy -rich food, such as chocolate, without a corresponding increase in activity to expend the associated calories, can cause weight gain and possibly lead to obesity.

Manufacturers may add other fats, sugars, and milk, all of which increase the caloric content of chocolate.

Cocoa contains certain phytochemicals. Cocoa solids are a source of flavonoids [98] and alkaloids , such as theobromine , phenethylamine , and caffeine.

Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". This refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.

Chocolates that are organic [] or fair trade certified [] carry labels accordingly. In the United States, some large chocolate manufacturers lobbied the federal government to permit confections containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate".

In June , as a response to consumer concern after the proposed change, the FDA reiterated "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate.

It is prevalent throughout most of the world. The high cost of chocolate in the Ivory Coast also means that it is inaccessible to the majority of the population, who are unaware of what it tastes like.

Chocolate manufacturers produce a range of products from chocolate bars to fudge. Also, Brunberg in Porvoo , Finland is one of the most famous manufacturers of chocolate confectionery.

Lindt is known for its truffle balls and gold foil-wrapped Easter bunnies. As of , approximately 2. I think it's the proverbial all-hands-on-deck: government, civil society, the private sector.

And there, you need leadership. In the s, some chocolate producers began to engage in fair trade initiatives, to address concerns about the marginalization of cocoa laborers in developing countries.

Traditionally, Africa and other developing countries received low prices for their exported commodities such as cocoa, which caused poverty to abound.

Fairtrade seeks to establish a system of direct trade from developing countries to counteract this unfair system. Cooperatives pay farmers a fair price for their cocoa so farmers have enough money for food, clothes, and school fees.

The effectiveness of fair trade has been questioned. In a article, The Economist stated that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system.

Chocolate is sold in chocolate bars , which come in dark chocolate , milk chocolate and white chocolate varieties. Some bars that are mostly chocolate have other ingredients blended into the chocolate, such as nuts, raisins, or crisped rice.

Chocolate is used as an ingredient in a huge variety of bars, which typically contain various confectionary ingredients e. Chocolate is used as a flavouring product in many desserts , such as chocolate cakes , chocolate brownies , chocolate mousse and chocolate chip cookies.

Numerous types of candy and snacks contain chocolate, either as a filling e. Some non-alcoholic beverages contain chocolate, such as chocolate milk , hot chocolate and chocolate milkshakes.

Some alcoholic liqueurs are flavoured with chocolate, such as chocolate liqueur and creme de cacao. Chocolate is a popular flavour of ice cream and pudding , and chocolate sauce is a commonly added as a topping on ice cream sundaes.

From Wikipedia, the free encyclopedia. For other uses, see Chocolate disambiguation. Food produced from the seed of Theobroma cacao.

Chocolate most commonly comes in dark, milk, and white varieties. See also: History of chocolate. See also: History of chocolate in Spain.

Main article: Types of chocolate. Main article: White chocolate. See also: Children in cocoa production and Cocoa production in Ivory Coast.

Main article: Conching. Play media. Main articles: Health effects of chocolate and Theobromine poisoning. Main article: List of bean-to-bar chocolate manufacturers.

Main article: Children in cocoa production. See also: Cocoa production in Ivory Coast. See also: Cocoa production in Ghana.

Main article: Fair trade. Main article: Chocolate bar. Food portal. Main article: Outline of chocolate. Proceedings of the National Academy of Sciences.

Bibcode : PNAS.. El Universal. Mexico City. Field Museum. Retrieved 23 November Archived from the original on 11 October Retrieved 9 May Retrieved 7 January Powis; W.

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Archived from the original on 2 December Retrieved 13 November Chocolate: Riches from the Rainforest. Harry N. Abrams, Ins.

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