Outline of chocolate

Last updated

The following outline is provided as an overview of and topical guide to chocolate :

Contents

What is chocolate?

What type of thing is chocolate?

Chocolate is a type of:

What is chocolate made of?

A cacao tree with fruit pods in various stages of ripening. Chocolate is created from the cacao bean. Cocoa Pods.JPG
A cacao tree with fruit pods in various stages of ripening. Chocolate is created from the cacao bean.

Necessary ingredients

  • Cacao bean  – Fatty seed of Theobroma cacao
    • Chocolate liquor , also known as chocolate mass – Pure cocoa mass in solid or semi-solid form
      • Cocoa butter  – Pale-yellow, edible fat extracted from the cocoa bean
      • Cocoa solids  – Mixture remaining after cocoa butter is extracted from cocoa beans
Substances found in cacao
Source of cocoa
  • Theobroma cacao , also known as Cacao tree – Species of tree grown for its seeds

Types of cocoa

Optional ingredients

  • Lecithin  – Generic term for amphiphilic substances of plant and animal origin
  • Milk  – White liquid produced by the mammary glands of mammals
  • Sugar  – Sweet-tasting, water-soluble carbohydrates
  • Vanilla  – Spice extracted from orchids of the genus Vanilla

Types

Chocolate02.jpg

Types of chocolate  – Classification of different chocolate types

Production methods

Producers and trade organizations

Brands

Edibles

Drinks

A mug of hot chocolate. Chocolate was first drunk rather than eaten. Hot chocolate.jpg
A mug of hot chocolate. Chocolate was first drunk rather than eaten.

History

Effects on health

Related Research Articles

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

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.

<span class="mw-page-title-main">Cookie</span> Small, flat and sweetened baked food

A cookie or biscuit is a baked snack or dessert that is typically small, flat, and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, or nuts.

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a 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 and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Confectionery</span> Prepared foods rich in sugar and carbohydrates

Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections.

<span class="mw-page-title-main">Caramel</span> Confectionery product made by heating sugars

Caramel is an orange-brown confectionery product made by heating a range of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.

<span class="mw-page-title-main">Chocolate bar</span> Confection

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.

<span class="mw-page-title-main">Praline (nut confection)</span> Confection made with nuts

Pralines are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient.

<span class="mw-page-title-main">Sprinkles</span> Tiny multi-colored candy topping

Sprinkles are small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. The Dictionary of American Regional English defines them as "tiny balls or rod-shaped bits of candy used as a topping for ice-cream, cakes and other."

<span class="mw-page-title-main">Rum ball</span> Truffle-like confection of cookie butter flavored with chocolate and rum

Rum balls are a truffle-like confectionery cake of cookie butter flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these treats contain rum. Because they are not baked, the alcohol flavour and kick are not neutralized during preparation. Rum balls are especially popular during the holiday season.

<span class="mw-page-title-main">White chocolate</span> Confectionery made from cocoa butter without cocoa solids

White chocolate is a form of chocolate typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates. It is solid at room temperature because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F).

<span class="mw-page-title-main">Slovak cuisine</span> Culinary traditions of Slovakia

Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.

<span class="mw-page-title-main">Types of chocolate</span> Classification of different chocolate types

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.

References

  1. ↑ "Theobroma cacao". Hort.purdue.edu. 9 January 1998. Retrieved 17 April 2013.
  2. ↑ Yang HY, Neff NH (November 1973). "Beta-phenylethylamine: a specific substrate for type B monoamine oxidase of brain". Journal of Pharmacology and Experimental Therapeutics. 187 (2): 365–71. ISSN   0022-3565. PMID   4748552.
  3. ↑ 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". Journal of Neurochemistry. 36 (3): 1298–301. doi:10.1111/j.1471-4159.1981.tb01734.x. ISSN   0022-3042. PMID   7205271. S2CID   36099388.
  4. ↑ Malisoff, William Marias (1943). Dictionary of Bio-Chemistry and Related Subjects. Philosophical Library. pp. 311, 530, 573. ASIN   B0006AQ0NU.
  5. ↑ 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.
  6. ↑ "History". Archived from the original on 17 March 2009.
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