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 which is the basis of chocolate
    • 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 the cocoa bean

Optional ingredients

  • Caramel  – Confectionery product made by heating sugars
  • Lecithin  – Generic term for amphiphilic substances of plant and animal origin
  • Milk  – White liquid produced by the mammary glands of mammals
  • Peanuts  – Legume cultivated as a grain and oil crop
  • Sugar  – Sweet-tasting, water-soluble carbohydrates
  • Vanilla  – Spice extracted from orchids of the genus Vanilla

Ingredients of white chocolate

  • White chocolate  – Confection made from cocoa butter without cocoa solids

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

Health effects of chocolate  – Food produced from cacao seeds

Related Research Articles

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

Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador and later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.

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

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, 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, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.

<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">Butterscotch</span> Type of confectionery

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.

<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> Confection made from cocoa butter without cocoa solids

White chocolate is a confectionery 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">Types of chocolate</span> Classification of different chocolate types

Chocolate is a food product made from roasted and ground cocoa pods 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. 1 2 "History". Archived from the original on 17 March 2009.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.