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Revision as of 02:42, 8 July 2009
See also: Index of chocolate-related articles
Chocolate (pronounced /ˈtʃɒklət/ or /-ˈələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree (Theobroma cacao). Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
The following outline is provided as an overview of and topical guide to chocolate:
Source
- Cocoa bean
- Grown on the Cacao tree
- Majority of cocoa beans produced in Western Africa
- 43% Sourced from Côte d'Ivoire, see Cocoa production in Côte d'Ivoire
- The tree may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America
- There are three main cultivar groups of cacao beans used to make cocoa
- The most prized, and expensive is the Criollo Group, the cocoa bean used by the Maya
- Only 10% of chocolate is made from Criollo, which is less bitter and more aromatic than any other bean.
- The cacao bean in 80% of chocolate is made using beans of the Forastero Group
- Forastero trees are significantly hardier than Criollo trees, resulting in cheaper cacao beans
- Trinitario, a hybrid of Criollo and Forastero, is used in about 10% of chocolate.
- The most prized, and expensive is the Criollo Group, the cocoa bean used by the Maya
- There are three main cultivar groups of cacao beans used to make cocoa
- In developing economies, child labor is used to harvest cocoa. See Children in cocoa production
Producers and trade organizations
- International Cocoa Initiative
- Cocoa Processing Company Limited, a Ghanaian cocoa processing company
- Kuapa Kokoo, a Ghanaian farmers' cooperative organisation
- Grenada Chocolate Company, an organic cooperative in Grenada (tree-to-bar).
Production methods
Ingredients
Necessary
- Cocoa bean
- Chocolate liquor or mass - ground or melted state of the nib of the cacao bean
- Cocoa butter - the fat component
- Cocoa solids, the nonfat part of the cacao bean which is ground into cocoa powder
Optional
White chocolate
White chocolate lacks the cocoa solids:
Types
Main article: Types of chocolate- Unsweetened chocolate
- Dark chocolate
- Milk chocolate
- Semisweet chocolate
- Bittersweet chocolate
- Couverture
- White chocolate
- Cocoa powder
- Compound chocolate
- Dutch process chocolate
- Scho-Ka-Kola, a chocolate brand containing coffee and cola nut
Drinks made with
Foods made with
- Chocolate pudding
- Chocolate syrup
- Chocolate cake:
- Cookies (see also: List of cookies)
- Chocolate chip
- Chocolate biscuit
- Chocolate chip cookie
- Black and white cookie
- Afghan biscuit, a traditional New Zealand biscuit
- Chocolate brownie
- Chocolate spread
- Confectionery:
- Chocolades:
- Desserts:
- Ice cream:
- Candy:
- Cereals (see also: List of breakfast cereals):
- Food brand names:
Substances found in
History
Main article: History of chocolateEffects on health
Main article: Chocolate § healthRelated lists
- Main article: Index of chocolate-related articles
Other articles
- United States military chocolate
- Couverture chocolate
- Chocolate fountain
- Compound chocolate
- Chocolate agar, named for its color, does not contain cocoa
- Chocolate spread
- Modeling chocolate
- Minstrels (chocolate)
- Chocolate Frog
See also
Cities known as chocolate centres
- Amsterdam (harbour transferring over 80% of world wide cacao production)
- Zaandam (city contating world's largest chocolate factories)
- Brussel (city known for the best chocolate bonbon)
References
- http://www.xocoatl.org/variety.htm All about Chocolate – Varieties
- CMA - Chocolate Manufacturers Association
External links
- Template:Dmoz
- Glossary of Chocolate Terms
Chisholm, Hugh, ed. (1911). Encyclopædia Britannica (11th ed.). Cambridge University Press. {{cite encyclopedia}}: Missing or empty|title=(help)
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