Facts about Chocolate
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The document presents 28 facts about chocolate. Some key facts include: chocolate farmers are often treated like slaves; milk chocolate is a recent invention; the Aztecs used chocolate as currency; chocolate contains caffeine and theobromine; chocolate has health benefits as it can reduce the risk of heart attacks and strokes and improve blood flow; and chocolate farming and production is difficult work.
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Confectionary
The document discusses chocolate and its production process. It begins by defining confectionery and some common confectionery products like candies, gums, and chocolates. It then describes chocolate as a semisolid suspension of cocoa particles and fats. The origins and history of chocolate are discussed, noting that the Mayans first cultivated it. The main types of chocolate are outlined. The document then details the production process from harvesting cocoa beans through fermentation, drying, roasting, grinding into nibs and liquor, and final manufacturing steps like mixing, refining, conching, tempering, molding, and storage. Potential issues like blooming during storage are also covered, along with some health benefits of chocolate.
Chocolate
CHOCOLATE
Cacao is the plant and all its products, before processing. Cacao refers to the unprocessed seed of the cacao tree, although some use the term "cocoa" to refer to the plant and its seeds.
Chocolate is the product of the seeds of the cacao plant after processing, whether liquid or solid.
Chocolate is made from cocoa beans found on the cacao tree.
The cacao tree was first discovered in the South American rainforest.
The three main ingredients in chocolate are chocolate liquor, cocoa powder, and cocoa butter.
Different kinds of chocolate use varying amounts of these 3 ingredients.
Chocolate is a processed food produced from the seed of the tropical tree cacao, which is scientifically identified as,
“Theobroma cacao”
The Greek meaning of ‘Theobroma cacao’ is the “Food of the Gods”
The word ‘Chocolate’ is said to derive from the Aztec word, ‘Xocolatl’ (which is in Nuhatl Language), which means “Bitter Water”
Grown 15 degrees north or south of the equator
70% grown in West Africa with Ivory Coast and Ghana largest producers
Brazil and Ecuador also large producers
Takes 5 years for trees to produce
Most produced by small farmers
Cocoa beans are known to have more than 300 healthful compounds.
It includes, phenylethylamine, theobromine, and many polyphenols, like flavonoids.
Cocoa beans also contain many vitamins and minerals as well as healthy doses
Mayan Civilization:
The Mayans took the cacao trees and grew it for themselves. They harvested, fermented, roasted, and ground the seeds into a paste and created a chocolate drink. The drink was made by mixing water, Chile peppers, cornmeal, cocoa beans, and some other ingredients. The Mayans believed the cacao tree came from a divine source and worshipped the tree. They used the drink in ceremonies, such as religious and burial ceremonies. It was also drunk by people in the upper class, including the wealthy and the religious elite.
Aztecs:
The Aztecs came across the cacao beans through trade, because they were unable to grow the cacao tree for themselves due to the climate.. They named the spicy drink xocaltl, meaning bitter water. The Aztec emperor, Montezuma, loved the drink so much he was said to have drank it 50 times a day. He was reported to have taken the drink before visiting his wives so historians say that this might have been where the legends of chocolate being an aphrodisiac began.
Chocolate
Chocolate comes in dark, milk, and white varieties and gets its brown color from cocoa solids; the word chocolate originates from the Aztec language and has a history dating back to 1000 BC; while dark chocolate contains only cocoa products, milk chocolate was invented in the 1800s by Henri Nestle and adds milk, and white chocolate is based on sugar, milk, and fat without cocoa solids.
Chocolate
Chocolate originated from cocoa beans from the cacao tree in Central and South America. The Aztecs and Mayans drank chocolate as a spicy drink. It was introduced to Europe in the 1600s and became popular as a drink in European courts before being consumed as an eating chocolate. Today, chocolate is one of the most popular foods worldwide. Major chocolate manufacturers include Hershey, Mars, Cadbury, Nestle and Lindt. While chocolate has some health benefits, it also has disadvantages like potential addiction, headaches and obesity.
Chocolate presentation
The Aztecs first knew about and drank chocolate, making it into a bitter drink sometimes mixed with chili peppers. They called it xocoatl. The Spanish brought chocolate to Europe, removing the peppers and adding sugar, creating hot chocolate. While chocolate was first only a drink, the first chocolate bar was made in the 1850s in Britain. Dark chocolate contains more cocoa and cocoa butter while milk chocolate uses milk solids. Chocolate was once thought to have health benefits and was prescribed by doctors. Today, science shows dark chocolate can help lower risks of cancer and heart disease.
Chocolate
The document provides an overview of the history and production of chocolate. It discusses how cocoa originated in Mesoamerica and was consumed as a drink by the Aztecs and Mayans for religious and medicinal purposes. It then outlines the introduction and growing popularity of chocolate in Europe from the 16th century onward. The document also describes the process of transforming cocoa beans into chocolate and debunks various myths and prejudices about chocolate's nutritional properties and health effects.
Ten Best Chocolate Brands
This document lists and describes 10 of the best chocolate brands in the world. It discusses Ferrero Rocher, Lindt & Sprüngli, and Ghirardelli, describing their origins in Italy and Switzerland and their use of high quality ingredients like roasted hazelnuts, milk, and cocoa. It also mentions Belgian brand Guylian and Lebanese brand Patchi, noting their premium and customized chocolate bars and pralines. Further brands discussed include Toblerone, Cadbury, Mars, Galaxy, and Kit Kat, highlighting their histories dating back to the early 1900s and their iconic products like Flakes bars and Mars bars.
Chocolate production
The document provides information about the chocolate industry, including:
1. It discusses facts about chocolate consumption globally and the nutritional information of chocolate.
2. It covers the history of chocolate, including its origins in Mesoamerica and how it spread to Europe starting in the 16th century.
3. It describes the process of chocolate production from cocoa beans through harvesting, fermenting, drying, roasting, grinding, and manufacturing into chocolate products. The major chocolate producing countries and some of their leading brands are also highlighted.
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Confectionary
The document discusses chocolate and its production process. It begins by defining confectionery and some common confectionery products like candies, gums, and chocolates. It then describes chocolate as a semisolid suspension of cocoa particles and fats. The origins and history of chocolate are discussed, noting that the Mayans first cultivated it. The main types of chocolate are outlined. The document then details the production process from harvesting cocoa beans through fermentation, drying, roasting, grinding into nibs and liquor, and final manufacturing steps like mixing, refining, conching, tempering, molding, and storage. Potential issues like blooming during storage are also covered, along with some health benefits of chocolate.
Chocolate
CHOCOLATE
Cacao is the plant and all its products, before processing. Cacao refers to the unprocessed seed of the cacao tree, although some use the term "cocoa" to refer to the plant and its seeds.
Chocolate is the product of the seeds of the cacao plant after processing, whether liquid or solid.
Chocolate is made from cocoa beans found on the cacao tree.
The cacao tree was first discovered in the South American rainforest.
The three main ingredients in chocolate are chocolate liquor, cocoa powder, and cocoa butter.
Different kinds of chocolate use varying amounts of these 3 ingredients.
Chocolate is a processed food produced from the seed of the tropical tree cacao, which is scientifically identified as,
“Theobroma cacao”
The Greek meaning of ‘Theobroma cacao’ is the “Food of the Gods”
The word ‘Chocolate’ is said to derive from the Aztec word, ‘Xocolatl’ (which is in Nuhatl Language), which means “Bitter Water”
Grown 15 degrees north or south of the equator
70% grown in West Africa with Ivory Coast and Ghana largest producers
Brazil and Ecuador also large producers
Takes 5 years for trees to produce
Most produced by small farmers
Cocoa beans are known to have more than 300 healthful compounds.
It includes, phenylethylamine, theobromine, and many polyphenols, like flavonoids.
Cocoa beans also contain many vitamins and minerals as well as healthy doses
Mayan Civilization:
The Mayans took the cacao trees and grew it for themselves. They harvested, fermented, roasted, and ground the seeds into a paste and created a chocolate drink. The drink was made by mixing water, Chile peppers, cornmeal, cocoa beans, and some other ingredients. The Mayans believed the cacao tree came from a divine source and worshipped the tree. They used the drink in ceremonies, such as religious and burial ceremonies. It was also drunk by people in the upper class, including the wealthy and the religious elite.
Aztecs:
The Aztecs came across the cacao beans through trade, because they were unable to grow the cacao tree for themselves due to the climate.. They named the spicy drink xocaltl, meaning bitter water. The Aztec emperor, Montezuma, loved the drink so much he was said to have drank it 50 times a day. He was reported to have taken the drink before visiting his wives so historians say that this might have been where the legends of chocolate being an aphrodisiac began.
Chocolate
Chocolate comes in dark, milk, and white varieties and gets its brown color from cocoa solids; the word chocolate originates from the Aztec language and has a history dating back to 1000 BC; while dark chocolate contains only cocoa products, milk chocolate was invented in the 1800s by Henri Nestle and adds milk, and white chocolate is based on sugar, milk, and fat without cocoa solids.
Chocolate
Chocolate originated from cocoa beans from the cacao tree in Central and South America. The Aztecs and Mayans drank chocolate as a spicy drink. It was introduced to Europe in the 1600s and became popular as a drink in European courts before being consumed as an eating chocolate. Today, chocolate is one of the most popular foods worldwide. Major chocolate manufacturers include Hershey, Mars, Cadbury, Nestle and Lindt. While chocolate has some health benefits, it also has disadvantages like potential addiction, headaches and obesity.
Chocolate presentation
The Aztecs first knew about and drank chocolate, making it into a bitter drink sometimes mixed with chili peppers. They called it xocoatl. The Spanish brought chocolate to Europe, removing the peppers and adding sugar, creating hot chocolate. While chocolate was first only a drink, the first chocolate bar was made in the 1850s in Britain. Dark chocolate contains more cocoa and cocoa butter while milk chocolate uses milk solids. Chocolate was once thought to have health benefits and was prescribed by doctors. Today, science shows dark chocolate can help lower risks of cancer and heart disease.
Chocolate
The document provides an overview of the history and production of chocolate. It discusses how cocoa originated in Mesoamerica and was consumed as a drink by the Aztecs and Mayans for religious and medicinal purposes. It then outlines the introduction and growing popularity of chocolate in Europe from the 16th century onward. The document also describes the process of transforming cocoa beans into chocolate and debunks various myths and prejudices about chocolate's nutritional properties and health effects.
Ten Best Chocolate Brands
This document lists and describes 10 of the best chocolate brands in the world. It discusses Ferrero Rocher, Lindt & Sprüngli, and Ghirardelli, describing their origins in Italy and Switzerland and their use of high quality ingredients like roasted hazelnuts, milk, and cocoa. It also mentions Belgian brand Guylian and Lebanese brand Patchi, noting their premium and customized chocolate bars and pralines. Further brands discussed include Toblerone, Cadbury, Mars, Galaxy, and Kit Kat, highlighting their histories dating back to the early 1900s and their iconic products like Flakes bars and Mars bars.
Chocolate production
The document provides information about the chocolate industry, including:
1. It discusses facts about chocolate consumption globally and the nutritional information of chocolate.
2. It covers the history of chocolate, including its origins in Mesoamerica and how it spread to Europe starting in the 16th century.
3. It describes the process of chocolate production from cocoa beans through harvesting, fermenting, drying, roasting, grinding, and manufacturing into chocolate products. The major chocolate producing countries and some of their leading brands are also highlighted.
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Chocolate comes from cocoa beans found on the cacao tree native to South America. The main ingredients in chocolate are cocoa liquor, cocoa powder, and cocoa butter. Cocoa pods are harvested and fermented to extract the beans, which are then roasted, ground, and blended to produce these ingredients. Chocolate has been consumed for over 1,500 years by Mayan and Aztec civilizations and was popularized in Europe after its discovery. There are several types of chocolate defined by their ingredients and cocoa liquor content. While chocolate consumption has health benefits, cravings are not fully understood.
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The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
Chocolate Presentation
Chocolate comes from the cacao tree. The Mayans and Aztecs were the first to make chocolate by crushing cacao seeds and adding spices and hot water to make a drink called Chocolatl. Spanish explorers brought Chocolatl back to Spain and experimented by adding sugar, popularizing chocolate in Europe. Chocolate then spread to France through Spanish monks and became popular worldwide as a sweet treat, especially around holidays like Easter and Valentine's Day.
History of chocolate
The ancient Maya grew cacao trees and made chocolate drinks by grinding cacao seeds into a paste and mixing it with spices. The Aztecs later cultivated cacao and used the beans as currency. When the Spanish discovered chocolate in the 16th century, they brought it back to Europe where it became a luxury only the wealthy could afford due to the high cost of importing cacao and sugar. In the 19th century, industrialization led to inventions that improved chocolate production and allowed solid chocolate bars to be manufactured.
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The document discusses the myths and facts about chocolate. Some common myths are that chocolate causes obesity, acne, tooth decay, and is generally unhealthy. However, the facts presented are that chocolate contains substances that can help prevent cancer, improve brain function and mood, make women more beautiful, and may aid in weight loss. The document provides tips for choosing healthier chocolate, such as selecting dark chocolate with higher cocoa content and less sugar as the first ingredient.
Chocolate lectures
This Chocolate Lectures related to Chocolate and Confectionay subject,in which chocolate from farm to consume totally describe in a good way...
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Chocolate comes from roasted and ground cocoa beans from the cacao tree. It contains chemicals like theobromine, xanthine, and anandamide that can boost mood and antioxidant effects while being rich in magnesium. However, chocolate also carries disadvantages like risk of dental caries, obesity, and increased serotonin levels. Chocolate remains a complex food that can positively and negatively impact health depending on quantity consumed.
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Chocolate is the first Luxury that every man wish to have atleast once in a day.Know much more facts other than the usual stuffs about the chocolate .
The History of Chocolate
The history of chocolate spans over 2,000 years, beginning with the Mayans and Aztecs using the cacao bean in rituals and to create spicy, bitter drinks. Chocolate spread throughout Europe in the 16th-17th centuries after being introduced by the Spanish and Dutch. Industrialization in the 19th century led to innovations like solid chocolate, milk chocolate, and mass production, making chocolate affordable for the general public. Today, chocolate is a global industry produced on five continents, with nearly 2/3 of cocoa from western Africa and 45% of revenue from Europe.
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The document provides an overview of the chocolate industry from cocoa origins to modern production processes. It discusses how cocoa was first used by Mayans and Aztecs as a drink, its introduction to Europe, and industrialization which expanded markets. Key production steps are described including fermentation, drying, roasting, grinding, tempering and molding. Chocolate types like dark, milk and white are defined. The document also covers chocolate applications in medicine, baking, cosmetics and historical uses.
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The Effect of Temperature on Bread Yeast
1) The experiment tested the effect of temperature on bread rising by keeping one loaf at room temperature (68°F) and another in an oven at 140°F.
2) The loaf in the oven rose faster over 90 minutes as the yeast underwent fermentation more quickly at the higher temperature.
3) However, the loaf in the oven was eventually over the optimal temperature range for the yeast enzymes and its rising stopped, while the room temperature loaf continued rising as its enzymes were not denatured. Maintaining the optimal temperature range is important for efficient bread production.
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The document summarizes the history and production process of chocolate. It describes how cocoa beans are harvested from the cacao tree and fermented and dried. It then explains the manufacturing steps where the beans are roasted, cracked, winnowed, and ground into cocoa liquor. The liquor is blended with other ingredients like cocoa butter and sugar and molded into chocolate bars. It provides facts about chocolate consumption and health benefits and discusses different types of chocolate.
Introduction Of Chocolates
The document provides an overview of the global chocolate industry. It discusses the history and origins of chocolate, major chocolate producing countries and companies, types of chocolate, and the health impacts of chocolate consumption. The global chocolate market is worth billions and is dominated by companies like Mars, Nestle, Hershey and Cadbury. Cocoa production is led by Ivory Coast, Ghana and Indonesia. Dark chocolate may provide some health benefits compared to milk chocolate.
Confectionery
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
chocolate
There are three main types of chocolate: dark chocolate, milk chocolate, and white chocolate. Dark chocolate contains the highest percentage of cacao solids at 60% while white chocolate contains only 1%. Dark chocolate provides various health benefits like mood boosting and heart health while consuming too much chocolate can lead to issues like addiction, obesity, and allergies. Chocolate is a multi-billion dollar global industry with Europe and North America being the largest consumers while Russia has the highest per capita consumption at 5.9 kg per year.
THE SCIENCE OF CHOCOLATE (book review)
This document provides a summary of the book "The Science of Chocolate" by Stephen T. Beckett. The book was published in 2008 by The Royal Society of Chemistry in the UK. It has 250 pages and covers the history of chocolate, the processing of cocoa beans, manufacturing chocolate, chocolate products, legislation and packaging, nutrition and health effects, and includes 18 experiments on chocolate making. The book is well organized with diagrams, flow charts, glossaries and references. It provides a clear and detailed explanation of the science behind chocolate making.
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The document analyzes different types of chocolate including dark chocolate, milk chocolate, white chocolate, and semi-sweet chocolate. It discusses the key ingredients and nutritional properties of each type. It also summarizes the major chocolate brands in India, their market shares, and popular products. Cadbury dominates the Indian chocolate market with 55% share while Nestle and Amul have 18% and 1.1% market share, respectively.
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Chocolate has historically been used as a drink, but is now commonly consumed as candy. It originated in Mesoamerica and was important in ancient civilizations. The modern chocolate bar was developed in the 19th century through innovations like cocoa powder extraction and milk chocolate. Global cocoa production is dominated by West Africa. While chocolate has health benefits, its production and child labor practices remain controversial issues addressed by industry initiatives. Consumption varies globally, with Switzerland having the highest per capita intake.
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Chocolate comes from cocoa beans found on the cacao tree native to South America. The main ingredients in chocolate are cocoa liquor, cocoa powder, and cocoa butter. Cocoa pods are harvested and fermented to extract the beans, which are then roasted, ground, and blended to produce these ingredients. Chocolate has been consumed for over 1,500 years by Mayan and Aztec civilizations and was popularized in Europe after its discovery. There are several types of chocolate defined by their ingredients and cocoa liquor content. While chocolate consumption has health benefits, cravings are not fully understood.
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The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
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Chocolate comes from the cacao tree. The Mayans and Aztecs were the first to make chocolate by crushing cacao seeds and adding spices and hot water to make a drink called Chocolatl. Spanish explorers brought Chocolatl back to Spain and experimented by adding sugar, popularizing chocolate in Europe. Chocolate then spread to France through Spanish monks and became popular worldwide as a sweet treat, especially around holidays like Easter and Valentine's Day.
History of chocolate
The ancient Maya grew cacao trees and made chocolate drinks by grinding cacao seeds into a paste and mixing it with spices. The Aztecs later cultivated cacao and used the beans as currency. When the Spanish discovered chocolate in the 16th century, they brought it back to Europe where it became a luxury only the wealthy could afford due to the high cost of importing cacao and sugar. In the 19th century, industrialization led to inventions that improved chocolate production and allowed solid chocolate bars to be manufactured.
the facts and myth about chocolate
The document discusses the myths and facts about chocolate. Some common myths are that chocolate causes obesity, acne, tooth decay, and is generally unhealthy. However, the facts presented are that chocolate contains substances that can help prevent cancer, improve brain function and mood, make women more beautiful, and may aid in weight loss. The document provides tips for choosing healthier chocolate, such as selecting dark chocolate with higher cocoa content and less sugar as the first ingredient.
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This Chocolate Lectures related to Chocolate and Confectionay subject,in which chocolate from farm to consume totally describe in a good way...
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Chocolate comes from roasted and ground cocoa beans from the cacao tree. It contains chemicals like theobromine, xanthine, and anandamide that can boost mood and antioxidant effects while being rich in magnesium. However, chocolate also carries disadvantages like risk of dental caries, obesity, and increased serotonin levels. Chocolate remains a complex food that can positively and negatively impact health depending on quantity consumed.
Health benefits of chocolate
Chocolate is the first Luxury that every man wish to have atleast once in a day.Know much more facts other than the usual stuffs about the chocolate .
The History of Chocolate
The history of chocolate spans over 2,000 years, beginning with the Mayans and Aztecs using the cacao bean in rituals and to create spicy, bitter drinks. Chocolate spread throughout Europe in the 16th-17th centuries after being introduced by the Spanish and Dutch. Industrialization in the 19th century led to innovations like solid chocolate, milk chocolate, and mass production, making chocolate affordable for the general public. Today, chocolate is a global industry produced on five continents, with nearly 2/3 of cocoa from western Africa and 45% of revenue from Europe.
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The document provides an overview of the chocolate industry from cocoa origins to modern production processes. It discusses how cocoa was first used by Mayans and Aztecs as a drink, its introduction to Europe, and industrialization which expanded markets. Key production steps are described including fermentation, drying, roasting, grinding, tempering and molding. Chocolate types like dark, milk and white are defined. The document also covers chocolate applications in medicine, baking, cosmetics and historical uses.
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The document discusses different types of chocolate. It describes bitter chocolate, black chocolate, milk chocolate, white chocolate, chocolate topping, chocolate powder, and dietary chocolate. It explains the key ingredients that differentiate each type of chocolate and notes that while the varieties of chocolate seem endless, all types of chocolate are delicious.
The Effect of Temperature on Bread Yeast
1) The experiment tested the effect of temperature on bread rising by keeping one loaf at room temperature (68°F) and another in an oven at 140°F.
2) The loaf in the oven rose faster over 90 minutes as the yeast underwent fermentation more quickly at the higher temperature.
3) However, the loaf in the oven was eventually over the optimal temperature range for the yeast enzymes and its rising stopped, while the room temperature loaf continued rising as its enzymes were not denatured. Maintaining the optimal temperature range is important for efficient bread production.
CHOCOLATE.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
chocolate
The document summarizes the history and production process of chocolate. It describes how cocoa beans are harvested from the cacao tree and fermented and dried. It then explains the manufacturing steps where the beans are roasted, cracked, winnowed, and ground into cocoa liquor. The liquor is blended with other ingredients like cocoa butter and sugar and molded into chocolate bars. It provides facts about chocolate consumption and health benefits and discusses different types of chocolate.
Introduction Of Chocolates
The document provides an overview of the global chocolate industry. It discusses the history and origins of chocolate, major chocolate producing countries and companies, types of chocolate, and the health impacts of chocolate consumption. The global chocolate market is worth billions and is dominated by companies like Mars, Nestle, Hershey and Cadbury. Cocoa production is led by Ivory Coast, Ghana and Indonesia. Dark chocolate may provide some health benefits compared to milk chocolate.
Confectionery
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
chocolate
There are three main types of chocolate: dark chocolate, milk chocolate, and white chocolate. Dark chocolate contains the highest percentage of cacao solids at 60% while white chocolate contains only 1%. Dark chocolate provides various health benefits like mood boosting and heart health while consuming too much chocolate can lead to issues like addiction, obesity, and allergies. Chocolate is a multi-billion dollar global industry with Europe and North America being the largest consumers while Russia has the highest per capita consumption at 5.9 kg per year.
THE SCIENCE OF CHOCOLATE (book review)
This document provides a summary of the book "The Science of Chocolate" by Stephen T. Beckett. The book was published in 2008 by The Royal Society of Chemistry in the UK. It has 250 pages and covers the history of chocolate, the processing of cocoa beans, manufacturing chocolate, chocolate products, legislation and packaging, nutrition and health effects, and includes 18 experiments on chocolate making. The book is well organized with diagrams, flow charts, glossaries and references. It provides a clear and detailed explanation of the science behind chocolate making.
Analysis of chocolate
The document analyzes different types of chocolate including dark chocolate, milk chocolate, white chocolate, and semi-sweet chocolate. It discusses the key ingredients and nutritional properties of each type. It also summarizes the major chocolate brands in India, their market shares, and popular products. Cadbury dominates the Indian chocolate market with 55% share while Nestle and Amul have 18% and 1.1% market share, respectively.
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This document provides an overview of chocolate, including its history, types, health benefits, popularity, and fun facts. It discusses how chocolate originated from the cacao tree in South and Central America over 1900 BC. The Aztecs and Mayans cultivated it before Europeans were introduced to it in the 16th century. There are various types of chocolate like dark, milk, white and bittersweet. While chocolate has some health risks, dark chocolate may provide benefits like reducing blood pressure and cholesterol. Chocolate is widely used in popular culture from books and films to fashion shows. The top chocolate brands globally include Ferrero Rocher, Lindt, and Cadbury.
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The document provides information about different types of chocolate. It discusses how chocolate is produced from cocoa beans and how the beans are processed. It then describes various chocolate types including unsweetened, dark, milk, white, compound, and raw chocolate. It explains the required cocoa percentages for different types and notes other common ingredients and flavors that are sometimes added to chocolate.
Candy by Zyah & Mitchell
Candy was first used medicinally in ancient Rome, East Asia, and Egypt and was originally made from honey. While only the wealthy could afford candy historically, it is now widely accessible and affordable. Candy production began in America in 1800 using sugar instead of honey. The document discusses various health benefits and facts about specific candies, such as peppermint helping digestion and chocolate potentially decreasing heart disease risk. It also provides statistics on cacao and chocolate production and consumption.
DARK CHOCOLATE!
The document discusses the history and origins of chocolate, the differences between dark, milk, and white chocolates, potential health benefits and risks of various types of chocolate, and recommends that eating 6.7 grams of dark chocolate per day can provide health benefits while too much of other chocolates may not be good due to higher sugar and fat content.
Explanation nur fitriani cokelat
Chocolate comes from the cacao tree, which grows in tropical regions. The tree produces fruits containing cocoa beans, which are used to make chocolate. To make chocolate, the beans are fermented, dried, roasted, peeled, milled, and mixed with other ingredients. Chocolate provides health benefits due to antioxidants, but consuming large amounts can negatively impact health due to high calorie content. Moderation is key to enjoying chocolate's benefits without health risks.
Explanation by nur fitriani chocolate
Chocolate comes from the cacao tree, which grows in tropical regions. The tree produces fruits containing cocoa beans, which are used to make chocolate. To make chocolate, the beans are fermented, dried, roasted, peeled, milled, and mixed with other ingredients. Chocolate provides health benefits due to antioxidants, but consuming large amounts can negatively impact health due to high calorie content. Moderation is key to enjoying chocolate's benefits without health risks.
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This document provides an overview of chocolate, including its history, production process, nutritional facts, and role in everyday life. It details how cocoa originated in Mesoamerica and was used as currency and medicine by the Maya and Aztecs before being introduced to Europe. The production process involves harvesting cocoa beans, removing shells, fermenting and drying nibs, grinding into cocoa powder, and manufacturing into chocolate. While some myths exist like links to acne or addiction, dark chocolate provides antioxidants and health benefits when consumed in moderation. Chocolate is prominently featured in media like advertising and films and holds cultural significance as a mood enhancer and reliable source of pleasure.
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Chocolates
The document discusses the origins and history of chocolate, beginning with its discovery in Mesoamerica around 1400 BC from the cacao pod and bean of the cacao tree. It describes how the Mayans and Aztecs used cacao beans, considering it a gift for the gods and using it in rituals and as currency. When the Spanish conquered Mesoamerica, they introduced chocolate to Europe. Over time, chocolate became popular and its cultivation contributed to the Spanish Empire's wealth, though disease and competition eventually led to its decline. The document also discusses the invention of chocolate processing methods like chocolate bars and how chocolate was involved in the invention of microwave technology.
The truth about
Chocolate comes from cocoa beans found in cocoa pods that grow on cocoa trees. It takes over 270 cocoa beans to make a pound of chocolate. Chocolate contains caffeine and antioxidants and is enjoyed worldwide, though it is toxic to dogs. Chocolate was first consumed as a bitter drink by Aztec and Mayan cultures in Mesoamerica and was later introduced to Europe by Spanish conquistadors.
Chocolate
The document discusses the origins and production process of chocolate, beginning with the cacao tree that grows in tropical rainforests and requires years of careful cultivation by farmers before producing pods. It then describes the multi-step process of harvesting the cacao pods, fermenting and drying the beans, and producing different types of chocolate products through roasting and the addition of other ingredients like milk or sugar. Finally, it covers some of the health benefits and cultural uses of chocolate throughout history.
Chocolate
The document provides information about an upcoming seminar on making truffles. It will cover topics like the history and health benefits of chocolate, different types of chocolate, basic ganache and truffle recipes, and techniques for shaping and storing truffles. Attendees will learn how to make classic cocoa powder-dusted truffles as well as variations rolled in toasted coconut or dipped in milk chocolate.
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◇面对父母的压力，希望尽快拿到；
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二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
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7:个人信誉贷款加10分
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Facts about Chocolate
- 3. FACT#2: Many chocolate confections only contain a very small percentage of actual chocolate.
- 4. FACT#3: Milk chocolate is a fairly recent invention.
- 5. FACT#4: The Aztecs and Maya’s used chocolate as currency.
- 6. FACT#5: Chocolate is high in antioxidants and is actually really good for you.
- 7. FACT#6: Chocolate doesn’t just contain caffeine but also a lesser known drug called Theobromine.
- 8. FACT#7: The Aztec rulers drank tens of cups of hot chocolate a day.
- 9. FACT#8: The chocolate manufacturing companies tried to get approval to call a substitute real chocolate.
- 10. FACT#9: The biggest chocolate bar ever created weighed almost six tons.
- 12. FACT#11: Chocolate reduces the likelihood of a heart attack.
- 17. FACT#16: Cocoa Can Ward Off Tooth Decay
- 21. FACT#20: Hot chocolate was the first chocolate treat.
- 23. FACT#22: Chocolate has a special melting point.
- 24. FACT#23: Cocoa may be a stronger antioxidant than red wine.
- 25. FACT#24: You don’t get acne from eating chocolate.
- 26. FACT#25: Eating chocolate is more intense than passionate kissing.
- 27. FACT#26: Chocolate is toxic to dogs.
- 28. FACT#27: Cocoa and dark chocolate are completely cholesterol- free.
- 29. FACT#28: Sugar Free Chocolate Is Basically Ex- Lax.
- 32. http://pickmytrends.com/images/Chocolate-control-coughs--1024x682.jpg https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcRw4FRz3To4HJ3EIa- WmurjpMSKmfPSIXZ1QkQAkTI8rD1pczkM http://www.seriouseats.com/images/2014/12/20141215-white-chocolate-green-blacks- vicky-wasik-2-edit.jpg http://assets.bonappetit.com/photos/57accdd1f1c801a1038bc794/16:9/w_1000,c_limit/Hot -Chocolate-2-of-5.jpg http://www.chocbox.co.uk/media/catalog/category/chocolate-bar.png https://cdn.arstechnica.net/wp-content/uploads/2016/06/chocolate-640x330.jpg http://www.herbsnatura.com/wp-content/uploads/cocoa.jpg https://www.thankyourskin.com/wp-content/uploads/2016/03/chocolate-acne-skin-care.jpg http://www.sr-vets.com.au/assets/Uploads/dog-chocolate1.png http://img.aws.livestrongcdn.com/ls-article-image- 673/cme/cme_public_images/www_livestrong_com/photos.demandstudios.com/getty/article /223/8/465993791_XS.jpg https://www.peimag.com/wp-content/uploads/2015/05/interesting-chocolate.jpg FACTS ABOUT CHOCOLATE: http://listverse.com/2013/02/18/10-fascinating-facts-about-the-world-of-chocolate/ http://www.thedailybeast.com/articles/2012/03/28/11-reasons-chocolate-is-good-for-your- health.html http://thefw.com/strange-chocolate-facts/ http://mentalfloss.com/article/57507/20-things-you-never-knew-about-chocolate https://www.barry-callebaut.com/chocophilia/fast-facts-about-chocolate-and-cocoa