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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. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.
The cocoa bean, also known simply as cocoa or cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids and cocoa butter 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.
A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include 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.
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 contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.
Scharffen Berger is an American chocolate manufacturing company, which was a subsidiary of The Hershey Company after it had been acquired in 2005. Scharffen Berger was established as an independent Berkeley, California-based chocolate maker in 1996 by sparkling wine maker John Scharffenberger and physician Robert Steinberg.
Maltesers are a British confectionery product manufactured by Mars Inc. First sold in the UK in 1937, they were originally aimed at women. They have since been sold in Europe, Australia, New Zealand, Canada, United States and Middle East. The slogan is "The lighter way to enjoy chocolate".
Chocolate is a food made from roasted and ground cocoa beans mixed with fat and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.
Côte d'Or is a producer of Belgian chocolate, owned by Mondelez International. Côte d'Or was founded in 1883 by Charles Neuhaus in Schaerbeek, Belgium, a chocolate manufacturer who used the name "Côte d'Or" referring to the old name of contemporary Ghana, the source of many of the cacao beans used in chocolate manufacturing.
Alter Eco refers to two alternative trading organizations, founded in 1998 by Tristan Lecomte in France, and followed by Mathieu Senard and Edouard Rollet in the United States, and Ilse Keijzer in Australia.
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. 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. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid.
Barry Callebaut AG is a Swiss-Belgian cocoa processor and chocolate manufacturer, with an average annual production of 2.3 million tonnes of cocoa & chocolate . It was created in 1996 through the merging of the French company Cacao Barry and the Belgian chocolate producer Callebaut. It is currently based in Zürich, Switzerland, and operates in over 30 countries worldwide. It was created in its present form by Klaus Johann Jacobs.
Baker's Chocolate is a brand name for the line of baking chocolates owned by Kraft Heinz. Products include a variety of bulk chocolates, including white and unsweetened, and sweetened coconut flakes. It is one of the largest national brands of chocolate in the United States. The company was originally named Walter Baker & Company.
TCHO is a chocolate maker based in Berkeley, California, US that promotes itself as working with cacao bean farmers and cooperatives to improve growing, fermentation and drying methods. Its factory and headquarters were formerly located on Pier 17 along the Embarcadero, in San Francisco's historic waterfront district, but are now located in the West Berkeley section of Berkeley, California. In February 2018, it was announced that TCHO would be bought by the Japanese confectionery company Ezaki Glico.
The following outline is provided as an overview of and topical guide to chocolate:
Crunch is a chocolate bar made of milk chocolate and crisped rice. It is produced globally by Nestlé with the exception of the United States, where it is produced under license by the Ferrara Candy Company, a subsidiary of Ferrero.
Dark chocolate is a form of chocolate made of cocoa solids, cocoa butter and sugar. Without added sweetener, dark chocolate is known as bitter chocolate or unsweetened chocolate. Dark chocolate, above white and milk chocolate, is valued for claimed, albeit unsupported health benefits and for being a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and as a coating for confectionery.
The chocolate industry in the Philippines developed after the introduction of the cocoa tree to Philippine agriculture. The growing of cacao or cocoa boasts a long history stretching from the colonial times. Originating from Mesoamerican forests, cacao was first introduced by the Spanish colonizers four centuries ago. Since then the Philippine cocoa industry has been the primary producer of cocoa beans in Southeast Asia. There are many areas of production of cacao in the Philippines, owing to soil and climate. The chocolate industry is currently on a small to medium scale.
Malagos Agri-Ventures Corporation is a Philippine bean-to-bar chocolate manufacturer based in Davao City.
Ruby chocolate is a style or distinct variety of chocolate that is pink or purple in colour. Barry Callebaut, a Belgian–Swiss cocoa company, introduced it as a distinct product on 5 September 2017 after beginning development of their product in 2004. It has a pink color, and Barry Callebaut says it is a fourth natural type of chocolate. Some other industry experts have said that some cacao pods are naturally pink or purple in colour, and thus pink chocolate has been available before.
Bean-to-bar is a business model in which a chocolate manufacturer controls the entire manufacturing process from procuring cocoa beans to creating the end product of consumer chocolate.
References
- ↑ "Mars Symbioscience | Cirku, CocoaVia, Seramis & Wisdom Panel | Mars". Archived from the original on 2012-09-02. Retrieved 2012-09-10.
- ↑ http://caloriecount.about.com/calories-mm-cocoavia-original-chocolate-bars-il29700%5B%5D
- ↑ "Cocoa-derived Cirku launched for better circulation".
- ↑ "Mars Botanical(TM) Revamps Popular CocoaVia(TM) Brand - Yahoo Finance". Archived from the original on 2016-03-05. Retrieved 2017-01-15.
- ↑ "How Many Flavonoids Are in Cocoa Powder?". CocoaVia. Retrieved 2022-11-17.
- ↑ Porter, L. J. (1988). The Flavanoids. New York: Chapman and Hall Ltd. pp. 21–63.
- ↑ Grivetti, L.E. (2009). Chocolate: History, Culture, and Heritage. Hoboken, NJ: A John Wiley & Sons, Inc.
- 1 2 Hurst, W.J.; Krake, S.H.; Bergmeier, S.C.; Payne, M.J.; Miller, K.B.; Stuart, D.A. (2011). "Impact of fermentation, drying, roasting and dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients". Chem. Cent. J. 5, 53.
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