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By 2000, French chocolate was considered culturally authentic and gourmet in French society. A trend of consumers choosing chocolate for their high cocoa percentages and bean origins and varieties. By 2008, the French were among the highest consumers of chocolate. [10] As of 2014, the Salon du Chocolat's fashion show was still being exhibited.
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.
The cocoa bean, also known as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.
Cocoa bean, the seed from the tree used to make chocolate; Cacao paste, ground cacao beans. The mass is melted and separated into: Cocoa butter, a pale, yellow, edible fat; and; Cocoa solids, the dark, bitter mass that contains most of cacao's notable phytochemicals, including caffeine and theobromine.
In the 1990s, French flavor standards, having gained mass uptake, were exported to the United States. [23] These standards, laid out in published guides and chocolate tastings, evoked terroir, bean varietals and estate growths. Chocolates with high cocoa content and novel flavors (such as pepper, ginger and fennel) were promoted. [26]
Some tasty food and drink trends are predicted for 2025 — and experts spoke about the use of flowers in meals, more cocoa-infused beverage innovations — and increased demand for Guinness beer.
The cheesecake filling is spiked with coffee liqueur and espresso to make it super-rich and creamy, and the top gets the iconic dusting of cocoa powder over an espresso-infused whipped cream. Don ...
Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".