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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".
Chocolate is perceived to be different things at different times, including a sweet treat, a luxury product, a consumer good and a mood enhancer. [168] Its reputation as a mood enhancer is driven in part by marketing. [169] Chocolate is a popular metaphor for the black racial category, [170] and has connotations of transgression and sexuality.
The highest levels of cocoa flavanols are found in raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking used to make chocolate. [109] The beans contain theobromine, and between 0.1% and 0.7% caffeine, whereas dry coffee beans are about 1.2% caffeine. [110] Theobromine found in the cocoa solids is fat soluble ...
A large medieval house was built 600 years ago in Barcelona, Spain. By the 19th century, it was a chocolate factory. Now, archaeologists are exploring the remains of the ancient building ...
Chocolate can be made from T. cacao through a process of steps that involve harvesting, fermenting of T. cacao pulp, drying, harvesting, and then extraction. [23] Roasting T. cacao by using superheated steam was found to be better than conventional oven-roasting because it resulted in the same quality of cocoa beans in a shorter time. [23]
Chocolate eggs, bunnies, or figurines are also made by most manufacturers during Easter and Christmas. Most of the chocolate produced is milk chocolate, followed by dark and white chocolate. Chocolate specialties like ganache and praline/gianduja are often used for filled tablets, combinations bars, truffles and pralines. In addition to being ...
Chocolate today is made using just the beans of the cocoa fruit. The rest is discarded. Scientists, though, say they’ve found a way to incorporate the whole fruit—and to make chocolate without ...
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.