Outline of 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 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?
Chocolate is created from the cacao bean. A cacao tree with fruit pods in various stages of ripening
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 – A mixture of many substances remaining after cocoa butter is extracted from cacao beans
Substances found in cacao
- Antioxidants – Compound that inhibits the oxidation of other molecules
- Caffeine – A central nervous system stimulant
- 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[2][3]
- Theobromine – also known as xantheose,[4] it contains no bromine [5] and has a similar, but lesser, effect to caffeine
- Theophylline – methylxanthine drug found in tea leaves
Source of the cocoa bean
- Theobroma cacao, also known as Cacao tree – A species of tree grown for its cocoa beans
- Forastero – 80% made with this tree group
- Criollo cacao tree variety – A high quality but less productive variety of cacao tree
- Cacao bean – Fatty seed of Theobroma cacao which is the basis of chocolate
- Côte d'Ivoire – Country in West Africa
- Cocoa production in Côte d'Ivoire – Côte d'Ivoire leads the world in production and export of caramel
- Child labour in cocoa production – The controversial use of children in the production of cacao beans
Optional ingredients
- Lecithin – A generic term for amphiphilic substances of plant and animal origin
- Vanilla – Spice extracted from orchids of the genus Vanilla
- Sugar – Generic name for sweet-tasting, soluble carbohydrates
- Milk – white liquid produced by the mammary glands of mammals
- Caramel – Confectionery product made by heating sugars
- Peanuts – A legume cultivated for its seeds
Ingredients of white chocolate
- White chocolate – Confection made with cocoa butter that does not contain cocoa solids
Types
Types of chocolate – A range of foods derived from cocoa
- Unsweetened chocolate – pure chocolate liquor mixed with fat to produce a solid substance; also known as "bitter," "baking chocolate" and "cooking chocolate"[6]
- Dark chocolate – Chocolate with high cocoa solids content
- Milk chocolate – Solid chocolate containing added milk
- Semisweet chocolate – Term for dark chocolate used in the United States to indicate the amount of added sugar
- Bittersweet chocolate – Term for dark chocolate used in the United States to indicate the amount of added sugar
- Couverture – High-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate
- White chocolate – Confection made with cocoa butter that does not contain cocoa solids
- Cocoa powder
- Compound chocolate – A product made from a combination of cocoa, vegetable fat and sweeteners
- Dutch process chocolate – Cocoa that has been treated with an alkalizing agent
- Scho-Ka-Kola – a chocolate brand containing coffee and cola nut[7]
Production methods
- Broma process – Method of extracting cocoa butter from roasted cocoa beans
- Dutch process chocolate – Cocoa that has been treated with an alkalizing agent
- Federal Specification for Candy and Chocolate Confections
Producers and trade organizations
- International Cocoa Initiative – Geneva-based nonprofit funded by major chocolate makers to address child labour issues in cocoa production in West Africa
- Cocoa Processing Company Limited – Ghanaian cocoa processing company – a Ghanaian cocoa processing company
- Kuapa Kokoo – A Fairtrade-certified cocoa farmers organisation in Ghana – a Ghanaian farmers' cooperative organisation
- List of bean-to-bar chocolate manufacturers – Companies which produce chocolate from the beans
- Chocolaterie – Company that manufactures chocolates and sells them directly
- Chocolatier – Someone who makes confectionery from chocolate
Brands
- List of chocolate bar brands – Alphabetical listing of brand names and marketing regions
Edibles
- Chocolate pudding – A class of desserts with chocolate flavours
- Chocolate syrup – A chocolate-flavored condiment used as a topping or ingredient
- Chocolate cake – A baked cake flavored with chocolate
- Chocolate layer cake – A cake made from stacked layers of cake held together by filling
- Black Forest gateau – A chocolate sponge cake with a cherry filling
- Chocolate soufflé cake – A baked egg-based dish using beaten egg whites to give an aerated texture
- Devil's food cake – A moist, airy, rich chocolate layer cake
- Ding Dong – A small chocolate cake similar in shape and size to a hockey puck
- Flourless chocolate cake – A dense cake made from an aerated chocolate custard
- Fudge cake – chocolate cake with a consistency reminiscent of fudge
- Garash cake – A Bulgarian chocolate and walnut cake of 5 thin layers with a chocolate frosting
- German chocolate cake – A layer cake with chocolate and a coconut-pecan frosting
- Joffre cake – A chocolate buttermilk layer cake filled with chocolate ganache and frosted with chocolate buttercream
- Molten chocolate cake – A dessert that combines the elements of a flourless chocolate cake with pâine soufflé
- Red velvet cake – Reddish colored chocolate cake with cream cheese icing
- Sachertorte – A chocolate cake invented by Franz Sacher
- Wacky cake – a spongy, cocoa-based cake which does not use eggs, butter or milk
- Chocolate layer cake – A cake made from stacked layers of cake held together by filling
- Cookie – small, flat and sweetened baked food (biscuit)
- List of cookies – A list of notable cookie (biscuit) types
- Chocolate chip – Small chunk of chocolate used as an ingredient
- Chocolate biscuit – A biscuit which is flavoured with chocolate solids or covered in chocolate
- Chocolate chip cookie – Drop cookie featuring chocolate chips as a distinguishing ingredient
- Black and white cookie – A round cookie iced or frosted on one half with vanilla and on the other with chocolate
- Afghan biscuit – Traditional biscuit, New Zealand
- Chocolate brownie – square, baked, chocolate dessert
- Chocolate spread – A sweet chocolate-flavored paste which is eaten mostly spread on breads and similar grain products
- Confectionery – Prepared foods rich in sugar and carbohydrates
- Chocolate truffle – Type of chocolate confectionery
- Chocolate crackles – A popular children's confection in Australia and New Zealand based on puffed rice
- Choco pie – A snack cake with chocolate coating
- Rum ball – A truffle-like confection of cookie butter flavored with chocolate and rum
- Chocolates –
- Swiss chocolate – Chocolate processed in Switzerland
- Mint chocolate – Flavored chocolate, made by adding a mint flavoring
- Chocolate money – Gold foil covered chocolates in the shape of coins
- Dessert – course that concludes a meal; usually sweet
- Mousse – Soft prepared food using air bubbles for texture
- Molten chocolate cake – A dessert that combines the elements of a flourless chocolate cake with pâine soufflé
- Chocolate salami – Dessert made from cocoa, broken biscuits, butter, eggs and a bit of port wine or rum
- Ice cream – A frozen dessert
- Mint chocolate chip – Ice cream flavor
- Chocolate chip – Small chunk of chocolate used as an ingredient
- Candy – Sweet confection
- Chocolate bar – Confection containing sweetened chocolate in oblong or rectangular form
- Chocolate-coated raisin – Raisins coated in a shell of milk, dark or white chocolate.
- Chocolate-coated peanut – Peanuts coated in a shell of chocolate.
- Chocolate-coated marshmallow treats – Marshmallow, usually on a biscuit base, coated in chocolate
- Cereals
- List of breakfast cereals – Wikimedia list article
- Cocoa Frosted Flakes – Sugar coated corn flakes with cocoa flavouring
- Cocoa Puffs – brand of chocolate-flavored puffed grain breakfast cereal
- Cocoa Krispies – A cocoa flavored version of Rice Krispies
- Cookie Crisp
- Brand names:
- Death by Chocolate – Various desserts that feature chocolate
Drinks
A mug of hot chocolate. Chocolate was first drunk rather than eaten.[6]
- Cafe mocha – A chocolate-flavored variant of a caffè latte
- Chocolate milk – Sweetened chocolate-flavored milk
- Swiss Miss – A name brand for cocoa powder and pudding products
- Nesquik – brand of products made by Nestlé
- Banania – A chocolate drink found most widely distributed in France
- Yoo-hoo – American brand of chocolate beverage
- Crème de cacao – A sweet liqueur that tastes like chocolate.
- Hot chocolate – Heated beverage of chocolate in milk or water
- Mexican hot chocolate
- List of chocolate beverages – A list of notable beverages flavoured with chocolate
History
- History of chocolate – The development of chocolate products and production
Effects on health
Health effects of chocolate – The possible positive and negative effects on health of eating chocolate
- Theobromine poisoning – Overdose reaction to the xanthine alkaloid theobromine
Other articles
- United States military chocolate
- Couverture chocolate – High-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate
- Chocolataire – A type of social gathering in which all food and drink are composed of or contain some form of chocolate
- Chocolate fountain – A device for serving chocolate fondue
- Compound chocolate – A product made from a combination of cocoa, vegetable fat and sweeteners
- Chocolate agar – named for its color, does not contain cocoa
- Chocolate spread – A sweet chocolate-flavored paste which is eaten mostly spread on breads and similar grain products
- Modeling chocolate – A chocolate paste used for decoration
References
- "Theobroma cacao". Hort.purdue.edu. 1998-01-09. Retrieved April 2013. Check date values in:
|access-date=(help) - 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.
- 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.
- 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.
- Archived March 17, 2009, at the Wayback Machine
- "Sarotti SCHO-KA-KOLA 100g (High Caffein Dark Chocolate 3.5oz)". Germandeli.com. Retrieved April 2013. Check date values in:
|access-date=(help)
External links
- Chisholm, Hugh, ed. (1911). . Encyclopædia Britannica. 20 (11th ed.). Cambridge University Press. p. 259.
- Food of the Gods A Popular Account of Cocoa – Freely downloadable book from Project Gutenberg
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