Chocolate: Difference between revisions
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[[File:Chocolate.jpg|300px|thumb|Chocolate most commonly comes in dark, milk, and white varieties, with [[cocoa solids]] contributing to the [[brown]] coloration.]] '''Chocolate''' ({{pron-en|ˈtʃɒklɨt|En-us-chocolate.ogg}} or {{IPA|/ˈtʃɒkəlɨt/}}) comprises a number of raw and processed foods produced from the seed of the tropical ''[[Theobroma cacao]]'' tree. Cacao has been cultivated for at least three millennia in [[Mexico]], Central and South America, with its earliest documented use around 1100 BC. The majority of the [[Mesoamerican]] people made chocolate beverages, including the [[Aztec]]s, who made it into a beverage known as ''xocolātl'' ({{IPA|/ʃo.ko.laːtɬ/}}), a [[Nahuatl]] word meaning "bitter water". The seeds of the cacao tree have an intense [[bitter (taste)|bitter]] taste, and must be [[fermentation (food)|fermented]] to develop the flavor. |
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After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to [[cocoa mass]], pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called [[chocolate liquor]]. The liquor also may be processed into two components: [[cocoa solids]] and [[cocoa butter]]. Unsweetened [[Types of chocolate|baking chocolate]] (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of [[sweet chocolate]], combining cocoa solids, cocoa butter or other fat, and sugar. [[Milk chocolate]] is sweet chocolate that additionally contains milk powder or condensed milk. [[White chocolate]] contains cocoa butter, sugar, and milk but no cocoa solids. |
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Cocoa solids contain [[alkaloid]]s such as [[theobromine]] and [[phenethylamine]], which have physiological effects on the body. It has been linked to [[serotonin]] levels in the [[brain]]. Some research found that chocolate, eaten in moderation, can lower blood pressure.<ref name="JAMA">{{Cite journal|title=Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide|journal=The Journal of the American Medical Association|date=4 July 2007|first=Dirk|last=Taubert|coauthors=Renate Roesen, Clara Lehmann, Norma Jung, Edgar Schömig|volume=298|issue=1|pages=49–60|doi= 10.1001/jama.298.1.49|url=http://jama.ama-assn.org/cgi/content/abstract/298/1/49|format=|accessdate=12 January 2010|pmid=17609490 }}</ref> The presence of [[theobromine]] renders it toxic to some animals,<ref name="dogs">{{Cite web|url=http://vetmedicine.about.com/cs/nutritiondogs/a/chocolatetoxici.htm|title=Veterinary Q & A: Chocolate Toxicity|publisher=[[About.com]]|accessdate=20 May 2008}}</ref> especially dogs and cats. |
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Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and [[Easter egg|eggs]] are popular on [[Easter]], chocolate coins on [[Hanukkah]], [[Santa Claus]] and other holiday symbols on [[Christmas]], and chocolate [[heart (symbol)|heart]]s or chocolate in heart-shaped boxes on [[Valentine's Day]]. Chocolate is also used in cold and hot beverages, to produce [[chocolate milk]] and [[hot chocolate]]. |
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Around three quarters of the world's cacao bean production takes place in [[West Africa]]. |
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==Etymology== |
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The word "chocolate" entered the English language from [[Spanish language|Spanish]].<ref name=heritagedictionary>{{Cite web|title=The American Heritage Dictionary |url=http://www.bartleby.com/61/68/C0316800.html |archiveurl=http://web.archive.org/web/20080517202741/http://www.bartleby.com/61/68/C0316800.html |archivedate=2008-05-17 |accessdate=9 May 2009}}</ref> How the word came into Spanish is less certain, and there are multiple competing explanations. Perhaps the most cited explanation is that "chocolate" comes from [[Nahuatl]], the language of the [[Aztec]]s, from the word "chocolātl", which many sources derived from the Nahuatl word "xocolātl" ({{IPA|/ʃo.ko.laːtɬ/}}) made up from the words "xococ" meaning [[sour]] or [[bitter (taste)|bitter]], and "ātl" meaning water or drink.<ref name=heritagedictionary/> However, as [[William Bright]] noted<ref>{{Cite book|last=Campbell |first=Lyle |title=Quichean Linguistic Prehistory; University of California Publications in Linguistics No. 81 |location=Berkeley, California |publisher=University of California Press |page=104}}</ref> the word "chocolatl" doesn't occur in central Mexican [[Colonisation|colonial]] sources making this an unlikely derivation. [[Francisco J. Santamaría|Santamaria]]<ref>{{Cite book|last=Santamaria |first=Francisco |title=Diccionario de Mejicanismos |place=Mexico |publisher=Editorial Porrúa S. A.|pages=412–413}}</ref> gives a derivation from the [[Yucatec Maya language|Yucatec Maya]] word "chokol" meaning hot, and the Nahuatl "atl" meaning water. More recently Dakin and [[Søren Wichmann|Wichmann]] derive it from another Nahuatl term, "chicolatl" from Eastern Nahuatl meaning "beaten drink".<ref>{{Cite journal|doi=10.1017/S0956536100111058 |title=Cacao and Chocolate: A Uto-Aztecan perspective |year=2000 |last1=Dakin |first1=Karen |last2=Wichmann |first2=Søren |journal=Ancient Mesoamerica |volume=11 |pages=55–75}}</ref> They derive this term from the word for the frothing stick, "chicoli". |
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==History== |
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[[File:Hot chocolate.jpg|thumb|The word "chocolate" originates in Mexico's [[Aztec]] cuisine, possibly derived from the [[Nahuatl]] word xocolatl.]] |
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{{See also|History of chocolate}} |
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''[[Theobroma cacao]]'', native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods. |
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Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the [[Olmec]]. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, [[Honduras]], dating from about 1100 to 1400 BC.<ref name="alc">{{Cite web|url=http://www.museum.upenn.edu/new/news/fullrelease.php?which=306|archiveurl=http://web.archive.org/web/20071202095415/http://www.museum.upenn.edu/new/news/fullrelease.php?which=306|archivedate=2007-12-02|title=New Chemical Analyses Take Confirmation Back 500 Years and Reveal that the Impetus for Cacao Cultivation was an Alcoholic Beverage|publisher=Penn Museum|accessdate = 13 November 2007}}</ref> The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.<ref name="alc"/> The Maya civilization grew cacao trees in their backyard,<ref name="mayanrule">{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican3.html|title=Chocolate: A Mesoamerican Luxury 250-900 C.E. (A.D.) - Obtaining Cacao|publisher=[[Field Museum]]|accessdate=2 June 2008}}</ref> and used the cacao seeds it produced to make a frothy, bitter drink.<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican4.html|title=Chocolate: A Mesoamerican Luxury 250-900 C.E. (A.D.) - Making Chocolate|publisher=Field Museum|accessdate=2 June 2008}}</ref> Documents in [[Maya hieroglyphs]] stated that chocolate was used for ceremonial purposes, in addition to everyday life.<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican5.html|title=Chocolate: A Mesoamerican Luxury 250-900 C.E. (A.D.) Using Chocolate|publisher=Field Museum|accessdate=2 June 2008}}</ref> The chocolate residue found in an early [[Maya civilization|ancient Maya]] pot in Río Azul, [[Guatemala]], suggests that Maya were drinking chocolate around 400 AD. In the [[New World]], chocolate was consumed in a bitter, spicy drink called ''xocoatl'', and was often flavored with [[vanilla]], [[chili pepper]], and [[achiote]] (known today as [[annatto]]).<ref>{{Cite web|url=http://www.lasculturas.com/lib/rcp/rcpAchiote.htm|title=Achiote (Annatto) Cooking|publisher=las Culturas|accessdate=21 May 2008}}</ref> Xocoatl was believed to fight fatigue, a belief that is probably attributable to the [[theobromine]] content. Chocolate was also an important luxury good throughout [[pre-Columbian]] Mesoamerica, and cacao beans were often used as [[currency]].<ref>{{Cite journal|url=http://www.athenapub.com/chocolat.htm|work=Athena Review |title=A Brief History of Chocolate, Food of the Gods|publisher=Athena Pub|accessdate=8 June 2007 |volume=2| issue = 2}}</ref> For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh [[avocado]] was worth three beans.<ref>{{Cite web|first=Bill|last=Buford|url=http://www.newyorker.com/reporting/2007/10/29/071029fa_fact_buford|title=Notes of a Gastronome: Extreme Chocolate: Reporting & Essays: The New Yorker|publisher=[[The New Yorker]]|accessdate=17 May 2008}}</ref> South American and European cultures have used cocoa to treat diarrhea for hundreds of years.<ref>{{Cite web|url=http://www.eurekalert.org/pub_releases/2005-09/chr-dch092905.php|title=Dark chocolate helps diarrhea|publisher=Children's Hospital & Research Center at Oakland|accessdate=2 May 2007}}</ref> All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a [[tax]], or as the Aztecs called it, a "[[tribute]]".<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican7.html|title=Chocolate: A Mesoamerican Luxury 1200—1521 - Obtaining Cacao|publisher=Field Museum|accessdate=2 June 2008}}</ref> |
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Until the 16th century, no European had ever heard of the popular drink from the [[Central America|Central]] and South American peoples.<ref name="Jus">{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_european.html|title=Chocolate: A European Sweet|publisher=Field Museum|accessdate=2 June 2008}}</ref> It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. In Spain it quickly became a court favorite. In a century it had spread and become popular throughout the European continent.<ref name="Jus"/> To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_european3.html|title=Chocolate: A European Sweet - 1521—1600 - Obtaining Cacao|publisher=Field Museum|accessdate=2 June 2008}}</ref> Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_european5.html|title=Chocolate: A European Sweet 1521–1600 - Using Chocolate|publisher=Field Museum|accessdate=2 June 2008}}</ref> Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_european8.html|title=Chocolate: A European Sweet - 1600–1750 - Obtaining Cacao|publisher=Field Museum|accessdate=2 June 2008}}</ref> The situation was different in England. Put simply, anyone with money could buy it.<ref name="ten">{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_european10.html|title=Chocolate: A European Sweet - 1600–1750 - Using Chocolate|publisher=Field Museum|accessdate=2 June 2008}}</ref> The first chocolate house opened in London in 1657.<ref name="ten"/> In 1689, noted physician and collector [[Hans Sloane]] developed a milk chocolate drink in [[Jamaica]] which was initially used by [[apothecaries]], but later sold to the [[John Cadbury|Cadbury]] brothers in 1897.<ref>{{Cite web|url=http://www.nhm.ac.uk/research-curation/projects/sloane-herbarium/hanssloane.htm|title=About Hans Sloane|publisher=[[Natural History Museum]]|accessdate=8 June 2007}}</ref> |
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Chocolate in its solid form was invented in 1847. [[Joseph Fry]] & Son discovered a way to mix some of the cocoa butter back into the [[Dutch process chocolate|dutched]] chocolate, and added sugar, creating a paste that could be moulded. The result was the first modern chocolate bar. |
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For hundreds of years, the chocolate making process remained unchanged. When the people saw the [[Industrial Revolution]] arrive, many changes occurred that brought about the food today in its modern form. A Dutch family's ([[Coenraad Johannes van Houten|van Houten]]) inventions made mass production of shiny, tasty chocolate bars and related products possible. In the 18th century, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_contemp4.html|title=Chocolate: A Contemporary Confection 1750—1910 - Making Chocolate|publisher=Field Museum|accessdate=2 June 2008}}</ref> But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_contemp5.html|title=Chocolate: A Contemporary Confection 1750—1910 - Using Chocolate|publisher=Field Museum|accessdate=2 June 2008}}</ref> When new machines were produced, people began experiencing and consuming chocolate worldwide.<ref>{{Cite web|url=http://www.fieldmuseum.org/Chocolate/history_contemp6.html|title=Chocolate: A Contemporary Confection 1910—Today - Today's Global Treat|publisher=Field Museum|accessdate=2 June 2008}}</ref> |
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==Types== |
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{{Main|Types of chocolate}} |
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[[File:Salmiakki chocolate.jpg|thumb|right|A half beat of milk chocolate with [[salmiak]] filling by [[Fazer]]]] |
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Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of [[sweet chocolate]], combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. European rules specify a minimum of 25% total dry cocoa solids for Milk Chocolate.<ref name="Europa">{{Cite web|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32000L0036:EN:NOT|title=Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption|publisher=[[Publications Office of the European Union]]|accessdate=31 October 2010}}</ref> "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains [[alkaloid]]s such as [[theobromine]] and [[phenethylamine]], which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.<ref name="dogs">{{Cite web|first=Janet Tobiassen|last=Crosby|url=http://vetmedicine.about.com/cs/nutritiondogs/a/chocolatetoxici.htm|work=Veterinary Q & A |title=Chocolate Toxicity|publisher=[[About.com]]|accessdate=20 May 2008}}</ref> It has been linked to serotonin levels in the brain. [[Dark chocolate]] has been promoted {{Who|date=April 2009}} for its health benefits, as it seems to possess substantial amount of [[antioxidant]]s that reduce the formation of [[free radical]]s. |
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White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.<ref>{{Cite web|url=http://www.cfsan.fda.gov/~lrd/fr021004.html|archiveurl=http://web.archive.org/web/20080321150727/http://www.cfsan.fda.gov/~lrd/fr021004.html|archivedate=2008-03-21|title=US Federal Register – White Chocolate; Establishment of a Standard of Identity|publisher=[[U.S. Food and Drug Administration]]|accessdate=1 June 2008}}</ref> Although first introduced by [[Hebert Candy Mansion|Hebert Candies]] in 1955, [[Mars, Incorporated]] was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals. |
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Dark chocolate is produced by adding fat and sugar to the cacao mixture. The [[U.S. Government]] calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.<ref name="Europa"/> Dark chocolate, with its high cocoa content, is a rich source of [[epicatechin]] and [[gallic acid]], which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce [[#Health benefits|the possibility of a heart attack]] when consumed regularly in small amounts.<ref name="cbs">{{cite news|first=Emma|last=Ross|url=http://www.cbsnews.com/stories/2004/08/30/health/main639325.shtml|title=Dark Chocolate Could Help Hearts |
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|publisher=[[CBS News]]|accessdate=29 May 2008 | date=30 August 2004}}</ref> Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes [[lecithin]] have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. |
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Unsweetened chocolate is pure [[chocolate liquor]], also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. |
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==Production== |
==Production== |
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{{See also|Children in cocoa production}} |
{{See also|Children in cocoa production}} |
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Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.<ref name="pantograph" /> The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved.<ref>{{cite news|title=Chocolate industry avoids collapse as genome published|url=http://www.bbc.co.uk/news/science-environment-11747616|accessdate=15 November 2010|newspaper=BBC|date=14 November 2010}}</ref> |
Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.<ref name="pantograph" /> The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved.<ref>{{cite news|title=Chocolate industry avoids collapse as genome published|url=http://www.bbc.co.uk/news/science-environment-11747616|accessdate=15 November 2010|newspaper=BBC|date=14 November 2010}}</ref> |
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There are two main |
There are two main occupations associated with creating chocolate candy, ''chocolate makers'' and ''chocolatiers''. Chocolate makers use harvested cacao beans and other ingredients to produce [[couverture chocolate]]. Chocolatiers use the finished couverture to make chocolate candies ([[chocolate bar|bars]], [[chocolate truffle|truffles]], etc.).<ref>{{Cite web|url=http://www.dallasfood.org/modules.php?name=News&file=article&sid=78|title=What's Noka Worth? An investigation in high-priced chocolate|publisher=Dallas Food|accessdate=31 December 2006 |archiveurl = http://web.archive.org/web/20070613055736/http://www.dallasfood.org/modules.php?name=News&file=article&sid=78 <!-- Bot retrieved archive --> |archivedate = 13 June 2007}}</ref> |
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===Cacao varieties=== |
===Cacao varieties=== |
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===Storage=== |
===Storage=== |
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Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between {{convert|15|and|17|C|F}}, with a relative humidity of less than 50%. Chocolate is generally stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "[[Chocolate bloom|blooming]]" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.<ref>{{Cite web| publisher=[[Ghirardelli]]| title=Tips for Chocolate Care | url=http://www.ghirardelli.com/chocopedia/tips.aspx | accessdate=16 April 2007}}</ref><ref>{{Cite web|first=Teresa|last=Miller|url=http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html|archiveurl=http://web.archive.org/web/20070609144511/http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html|archivedate=2007-06-09|title=Milkfat Fractions Help Beat Blooming Chocolate|publisher=College of Agricultural Life and Sciences, University of Wisconsin-Madison|accessdate=16 April 2007}}</ref><ref>{{Cite web|url=http://www.cocoabella.com/chocolates02.php|publisher=CocoaBella|title=How to Store Chocolate|accessdate=16 April 2007 |archiveurl = http://web.archive.org/web/20070208160345/http://www.cocoabella.com/chocolates02.php |archivedate = February 8, 2007}}</ref> |
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between {{convert|15|and|17|C|F}}, with a relative humidity of less than 50%. Chocolate is generally stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "[[Chocolate bloom|blooming]]" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.<ref>{{Cite web| publisher=[[Ghirardelli]]| title=Tips for Chocolate Care | url=http://www.ghirardelli.com/chocopedia/tips.aspx | accessdate=16 April 2007}}</ref><ref>{{Cite web|first=Teresa|last=Miller|url=http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html|archiveurl=http://web.archive.org/web/20070609144511/http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html|archivedate=2007-06-09|title=Milkfat Fractions Help Beat Blooming Chocolate|publisher=College of Agricultural Life and Sciences, University of Wisconsin-Madison|accessdate=16 April 2007}}</ref><ref>{{Cite web|url=http://www.cocoabella.com/chocolates02.php|publisher=CocoaBella|title=How to Store Chocolate|accessdate=16 April 2007 |archiveurl = http://web.archive.org/web/20070208160345/http://www.cocoabella.com/chocolates02.php |archivedate = February 8, 2007}}</ref> |
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==Health== |
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{{Main|Health effects of chocolate}} |
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'''Health effects of chocolate''' include both positive and negative effects. While chocolate is regularly eaten for [[Epicureanism|pleasure]], there are potential beneficial health effects of eating chocolate. [[Cocoa]] or [[dark chocolate]] benefits the [[circulatory system]].<ref name="dark">{{Cite web|first=Daniel J.|last=DeNoon|url=http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate|title=Dark Chocolate Is Healthy Chocolate|publisher=[[WebMD]]|accessdate=20 May 2008}}</ref> Other beneficial effects suggested include [[anticancer]], [[nootropic|brain stimulator]], [[cough medicine|cough preventor]] and [[antidiarrhoeal]] effects.<ref>{{Cite news|first=Marjorie|last=Ingall|url=http://www.cnn.com/2006/HEALTH/12/20/health.chocolate/|title=Chocolate can do good things for your heart, skin and brain|publisher=[[CNN|CNN Health]]|accessdate=20 May 2008}}</ref> An [[aphrodisiac]] effect is yet unproven. |
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On the other hand, the unconstrained consumption of large quantities of any energy-rich food such as chocolate is thought to increase the risk of [[obesity]] without a corresponding increase in activity. Raw chocolate is high in [[cocoa butter]], a fat which is removed during chocolate refining, then added back in in varying proportions during the manufacturing process. Manufacturers may add other fats, [[sugar]]s, and [[milk]] as well, all of which increase the caloric content of chocolate. |
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Chocolate absorbs lead from the environment during production and there is a slight concern of mild [[lead poisoning]] for some types of chocolate. The average lead concentration of cocoa beans was a very low ≤ 0.5 ng/g, one of the lowest reported values for a natural food. Lead concentration of chocolate was as high as 70 ng/g for chocolate products and 230 ng/g for manufactured cocoa.<ref>{{Cite journal|last=Rankin|first=Charley W.|coauthors=Jerome O. Nriagu, Jugdeep K. Aggarwal, Toyin A. Arowolo, Kola Adebayo, A. Russell Flegal |title=Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination|journal=Environmental Health Perspectives|date=October 2005|month=Oct|volume=113|issue=10|pmid=16203244|pages=1344–1348|pmc=1281277|doi=10.1289/ehp.8009|url=http://ehsehplp03.niehs.nih.gov/article/fetchArticle.action;jsessionid=25D68A5C0CBD618A8A8BECD7E0D69DEE?articleURI=info%3Adoi%2F10.1289%2Fehp.8009|accessdate=7 August 2010}}</ref> 200,000 ng is the WHO tolerable daily limit for lead consumption.<ref>{{Cite web|title=Lead Content of Soil, Plants, Foods, Air, and Chinese Herb Formulas|url=http://www.itmonline.org/arts/lead.htm|accessdate=7 August 2010}}</ref> Additionally, chocolate is [[Theobromine poisoning|toxic]] to many animals because of insufficient capacity to metabolize [[theobromine]].<ref name="dogs"/> |
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A study reported by the [[BBC]] indicated that melting chocolate in one's mouth produced an increase in brain activity and [[heart rate]] that was more intense than that associated with passionate [[kissing]], and also lasted four times as long after the activity had ended.<ref name="BBCchocokiss">{{Cite news |
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|url=http://news.bbc.co.uk/2/hi/health/6558775.stm |
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|title=Chocolate better than kissing |
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|work=[[BBC News]] |
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|date=16 April 2007}}</ref> |
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==Labelling== |
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Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both [[cocoa solids]] and [[cocoa butter]] in the bar, not just the percentage of [[cocoa solids]].<ref>{{Cite web|first=Molly|last=Stevens|url=http://www.taunton.com/finecooking/articles/sorting-out-chocolate.aspx|title=Sorting Out Chocolate|publisher=[[Taunton Press|Taunton]]|accessdate=17 May 2008}}</ref> |
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Chocolates that are [[organic food|organic]]<ref>{{Cite web|url=http://www.ams.usda.gov/nop/ |
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|title=National Organic Program |accessdate=7 June 2008 |publisher=USDA Agricultural Marketing Service}}</ref> or [[Fairtrade certification|fair trade certified]]<ref>{{Cite web|url=http://www.fairtrade.net/334.html |title=Selling Labelled Products |accessdate=7 June 2008 |publisher=Fairtrade Labelling Organizations International}}{{Dead link|date=September 2010}}</ref> carry labels accordingly. |
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In the United States, some large chocolate manufacturers lobbied the federal government to permit confection containing cheaper [[hydrogenated vegetable oil]] in place of [[cocoa butter]] to be sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change, the FDA re-iterated that "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate."<ref>{{Cite web|url=http://www.fda.gov/consumer/updates/foodstandards061807.html|title=FDA's Standards for High Quality Foods|publisher=[[Food and Drug Administration]]|accessdate=17 May 2008}}</ref> |
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==Manufacturers== |
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{{Main|List of chocolate manufacturers}} |
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Many chocolate manufacturers have created products from [[chocolate bar]]s to [[fudge]], hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world.{{Citation needed|date=September 2010}} Other significant players include [[Cadbury plc|Cadbury]], [[Nestlé]], [[Kraft Foods]] and [[Lindt]]. |
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[[The Hershey Company]], known for their ''[[Hershey bar]]'', ''[[Hershey's kisses]]'' and ''[[Reese's Peanut Butter Cups]]'', is the largest chocolate manufacturer in North America.<ref name="paul">{{Cite web|first=Andrew|last=Duncan|url=http://www.booksense.com/readup/news/archive/0919hershey.jsp|title=Hershey Kisses Potential Buyers Goodbye|publisher=[[Book Sense]]|accessdate=30 June 2006}}</ref> [[Mars, Incorporated]], one of the largest privately owned U.S. corporations, is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Mars is known for ''[[Mars Bar]]'', as well as other confectionery such as ''[[Milky Way bar|Milky Way]]'', ''[[M&M's]]'', ''[[Twix]]'', ''[[Skittles (confectionery)|Skittles]]'' and ''[[Snickers]]''. |
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Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. [[Nestlé]] acquired [[Rowntree's]] in 1988 and now market chocolates under their own brand, including ''[[Smarties]]'' and ''[[Kit Kat]]''; [[Kraft Foods]] through its 1990 acquisition of Jacobs Suchard, now own ''[[Milka]]'' and ''Suchard''. In February 2010, Kraft also acquired British-based [[Cadbury plc]], the world's largest confectionery manufacturer.<ref>{{Cite news|url=http://www.bloomberg.com/apps/news?pid=20601102&sid=a5dPcReemm4w&refer=uk|title=U.K. Stocks Fluctuate as Mining Shares Rally; Cadbury Declines|last=Jones|first=Sarah|date=9 April 2009|work=[[Bloomberg L.P.|Bloomberg]]|accessdate=14 April 2009}}</ref> Cadbury is well known for its [[Cadbury Dairy Milk|''Dairy Milk'' range]] and ''[[Cadbury Creme Egg|Creme Egg]]''; [[J. S. Fry & Sons|Fry's]], Trebor Basset, the fair-trade brand [[Green & Black's]] also belong to the group. |
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The chocolate industry is a steadily growing, $50 billion dollar-a-year worldwide business centered on the sale and consumption of chocolate. This industry is prevalent on five out of seven continents.<ref>{{Cite web|url=http://www.chocolatesource.com/history/index.asp |title=About Chocolate- History |publisher=Chocolatesource.com |date= |accessdate=22 January 2010}}</ref> [[Big Chocolate]], as it is also called, is essentially an [[oligopoly]] between major international chocolate companies in Europe and the U.S. These U.S. companies such as Mars and Hershey’s alone generate $13 billion a year in chocolate sales and account for two thirds of U.S. manufacturers.<ref>{{Cite web|url=http://www.globalexchange.org/campaigns/fairtrade/cocoa/background.html |title=Background |publisher=Globalexchange.org |date= |accessdate=22 January 2010}}</ref> However, Europe accounts for 45% of the world's chocolate revenue.<ref>{{Cite web|url=http://www.the-infoshop.com/report/dc12377_chocolate.html |title=Report: The Global Market for Chocolate to 2006 |publisher=The-infoshop.com |date= |accessdate=22 January 2010}}</ref> |
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For a discussion of child labor in the chocolate industry, see [[Children in cocoa production]]. |
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==In popular culture== |
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[[File:ChocolateBox.JPG|thumb|A box of wrapped chocolates, often given as a gift.]] |
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===Holidays=== |
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Chocolate is one of the most popular holiday gifts. On [[Valentine's Day]], a box of chocolates is traditional, usually presented with [[flower]]s and a [[greeting card]]. It may be gifted on other holidays, including [[Christmas]], [[Easter]], [[Thanksgiving]], and [[birthday]]s. At Easter, chocolate eggs are traditional. This is a confectionery made primarily of chocolate, and can either be solid, hollow, or filled with other sweets or fondant. |
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===Books and film=== |
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Chocolate has been the center of several successful book and film adaptations. In 1964, [[Roald Dahl]] published a children's novel titled ''[[Charlie and the Chocolate Factory]]''. The novel centers on a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by [[Willy Wonka]]. Two film adaptations of the novel were produced. The first was ''[[Willy Wonka & the Chocolate Factory]]'', a 1971 film which later became a [[cult classic]]. Thirty-four years later, a second film adaptation was produced, titled ''[[Charlie and the Chocolate Factory (film)|Charlie and the Chocolate Factory]]''. The 2005 film was very well received by critics<ref>{{Cite web|url=http://www.rottentomatoes.com/m/charlie_and_the_chocolate_factory/|title=''Charlie and the Chocolate Factory'' at Rotten Tomatoes|publisher=[[Rotten Tomatoes]]|accessdate=29 May 2008}}</ref> and was one of the highest grossing films of its year, earning over US$470,000,000 worldwide.<ref name="box">{{Cite web|url=http://www.boxofficemojo.com/movies/?id=charliechocolate.htm|title=Charlie and the Chocolate Factory at Box Office Mojo|publisher=[[Box Office Mojo]]|accessdate=29 May 2008}}</ref> ''Charlie and the Chocolate Factory'' was also recognized at the [[78th Academy Awards]], where it was nominated for [[Academy Award for Costume Design#2000s|Best Costume Design]] for Gabriella Pesucci.<ref>{{Cite web|url=http://www.oscars.org/78academyawards/nomswins.html|title=Nominees and Winners - 78th Annual Academy Awards|publisher=[[Academy of Motion Picture Arts and Sciences]]|accessdate=7 June 2008 |archiveurl = http://web.archive.org/web/20080408052925/http://www.oscars.org/78academyawards/nomswins.html |archivedate = April 8, 2008}}</ref> |
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''[[Like Water for Chocolate]]'' (''Como agua para chocolate'') is a 1989 love story by novelist [[Laura Esquivel]] that was adapted to film in 1992. The plot incorporates [[magical realism]] with Mexican cuisine and the title is a [[double entendre]] in its native language, referring both to a recipe for [[hot chocolate]] and to an idiom that is a metaphor for sexual arousal. The film earned 11 [[Ariel Award]]s from the [[Academia Mexicana de Artes y Ciencias Cinematográficas]] including Best Picture. |
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''[[Chocolat]]'' is a 1999 [[novel]] by [[Joanne Harris]]. It tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople. The 2000 film adaptation, ''[[Chocolat (2000 film)|Chocolat]]'', also proved successful, grossing over US$150,000,000 worldwide,<ref name="mojo">{{Cite web|url=http://boxofficemojo.com/movies/?id=chocolat.htm|title=''Chocolat'' at Box Office Mojo|publisher=[[Box Office Mojo]]|accessdate=29 May 2008}}</ref> and receiving [[Academy Award]] and [[Golden Globe]] nominations for [[Best Picture]], [[Academy Award for Best Actress|Best Actress]], and Best Original Score.<ref>{{Cite web|url=http://awardsdatabase.oscars.org/ampas_awards/BasicSearch?action=searchLink&displayType=3&BSFilmID=38520|title=''Chocolat'' at the Academy Awards database|publisher=[[Academy of Motion Picture Arts and Sciences]]|accessdate=30 May 2008}}</ref><ref>{{Cite web|url=http://www.goldenglobes.org/browse/film/23848|title=''Chocolat'' at the Golden Globes database|publisher=[[Hollywood Foreign Press Association]]|accessdate=30 May 2008}}</ref> |
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==Notes== |
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{{Reflist|colwidth=30em}} |
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==Bibliography== |
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* {{Cite book| last = Coe | first = Sophie D. | coauthors = [[Michael D. Coe]] | title = The True History of Chocolate | edition = | publisher = Thames & Hudson | year = 2000 | isbn = }} |
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==Further reading== |
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* {{Cite book| last = Almond | first = Steve | authorlink = Steve Almond | title = [[Candyfreak|Candyfreak: A Journey Through the Chocolate Underbelly of America]] | publisher = [[Algonquin Books]] | year = 2004 | isbn = 1-565-12421-9}} |
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* {{Cite book| last = Doutre-Roussel | first = Chloe | title = The Chocolate Connoisseur | publisher = Piatkus | year = 2005 | isbn = 1-585-42488-9}} |
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* {{Cite book| last = Lebovitz | first = David | title = The Great Book of Chocolate | publisher = [[Ten Speed Press]] | year = 2004 | isbn = 1-580-08495-8}} |
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* {{Cite book| last = McNeil | first = Cameron | title = Chocolate in Mesoamerica: A Cultural History of Cacao | publisher = [[University of Florida Press]] | year = 2006 | isbn = 0-813-02953-8 }} |
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* {{Cite book| last = Off | first = Carol | authorlink = Carol Off | title = Bitter Chocolate: Investigating the Dark Side of the World's Most Seductive Sweet | publisher = [[Random House]] | year = 2006 | isbn = 1-595-58330-0 }} |
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* {{Cite book| last = Wolfe | first = David | coauthors = [[Shazzie]] | title = [http://www.amazon.co.uk/dp/0954397711 Naked Chocolate] | publisher = Rawcreation | year = 2005 | isbn = 1-556-43731-5}} |
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==See also== |
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{{cookbook}} |
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{{Wikiquote}} |
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{{Main|Outline of chocolate}} |
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* ''[[Candida krusei]]'' |
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* [[Chocolate chip]] |
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* [[Cocoa (disambiguation)]] |
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* [[The chocolate game]] |
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* [[United States military chocolate]] |
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==External links== |
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{{Commons}} |
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{{Wiktionary|chocolate}} |
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* {{dmoz|Shopping/Food/Confectionery/Chocolate/}} |
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* [http://www.gutenberg.org/ebooks/16035 Food of the Gods] A Popular Account of Cocoa – Freely downloadable 109 page ebook by Brandon Head (1903) from Project Gutenberg |
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*[http://www.living-foods.com/articles/toxiccacao.html toxiccacao on www.living-foods.com] |
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* [http://www.chocolatelover.net/chocolate-glossary.html Glossary of Chocolate Terms] |
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* {{Wikisource1911Enc Citation|Chocolate}} |
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*[http://www.eurekalert.org/pub_releases/2007-03/soci-ch030707.php Cocoa 'vitamin' health benefits could outshine penicillin] |
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*{{Cite journal|author=Schroeter H, Heiss C, Balzer J, ''et al.'' |title=(-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans |journal=Proc. Natl. Acad. Sci. U.S.A. |volume=103 |issue=4 |pages=1024–9 |year=2006 |month=January |pmid=16418281 |pmc=1327732 |doi=10.1073/pnas.0510168103 |url=http://www.pnas.org/cgi/pmidlookup?view=long&pmid=16418281}} |
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{{Chocolate}} |
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{{Use dmy dates|date=August 2010}} |
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[[Category:Chocolate|Chocolate]] |
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{{Link GA|de}} |
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Revision as of 07:50, 22 November 2010
Production
Roughly two-thirds of the entire world's cocoa is produced in Western Africa, with 43% sourced from Côte d'Ivoire,[1] where child labor is a common practice to obtain the product.[2][3] See the Wikipedia article children in cocoa production for a description of this and proposed solutions. According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood.[4] In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[5] Despite some disagreement in the EU about the definition,[clarification needed] chocolate is any product made primarily of cocoa solids and cocoa butter.
Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.[4] The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved.[6]
There are two main occupations associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).[7]
Cacao varieties
Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 degrees Celsius. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit).[8]
The three main varieties of cacao beans used in chocolate are criollo, forastero and trinitario.
Representing only five percent of all cocoa beans grown,[9] criollo is the rarest and most expensive cocoa on the market and is native to Central America, the Caribbean islands and the northern tier of South American states.[10] There is some dispute about the genetic purity of cocoas sold today as Criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.[11]
The most commonly grown bean is forastero,[9] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the Forastero variety. They are significantly hardier and of higher yield than Criollo. The source of most chocolate marketed,[9] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.[9]
Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties.[12]
Processing
Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins to ferment. The fermentation process is what gives the beans their familiar chocolate taste. It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have a low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from 5 to 7 days.[13]
The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.[14]
Blending
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
- Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
- Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
- White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
Usually, an emulsifying agent such as soy lecithin is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.
The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.
Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used.
The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa.
Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate.[9] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.[9]
In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter in addition to using artificial sweeteners and milk substitutes.[15] Currently, the U.S. Food and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[16][17]
Conching
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.[18]
Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[19] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[19] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
| Crystal | Melting temp. | Notes |
|---|---|---|
| I | 17 °C (63 °F) | Soft, crumbly, melts too easily. |
| II | 21 °C (70 °F) | Soft, crumbly, melts too easily. |
| III | 26 °C (79 °F) | Firm, poor snap, melts too easily. |
| IV | 28 °C (82 °F) | Firm, good snap, melts too easily. |
| V | 34 °C (93 °F) | Glossy, firm, best snap, melts near body temperature (37 °C). |
| VI | 36 °C (97 °F) | Hard, takes weeks to form. |
Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals.[19] Next, the chocolate is cooled to about 27 °C (81 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
Two classic ways of manually tempering chocolate are:
- Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
- Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate).
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
Storage
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. Chocolate is generally stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.[20][21][22]
- ^ Ariyoshi, Rita. "The Rarest Chocolate in the World - Surprise: It's made in Hawai'i". Spirit of Aloha. Archived from the original on 2007-10-18. Retrieved 2 May 2007.
- ^ "Africa | Meeting the 'chocolate slaves'". BBC News. 13 June 2002. Retrieved 22 January 2010.
- ^ "Chocolate and Slavery". .american.edu. Retrieved 22 January 2010.
- ^ a b Bridges, Andrew. "Sides square off in chocolate fight". Pantagraph. Retrieved 17 May 2008.
- ^ Dillon, Sheila (23 December 2007). "The Food Programme" (Real Audio). BBC Radio 4.
- ^ "Chocolate industry avoids collapse as genome published". BBC. 14 November 2010. Retrieved 15 November 2010.
- ^ "What's Noka Worth? An investigation in high-priced chocolate". Dallas Food. Archived from the original on 13 June 2007. Retrieved 31 December 2006.
- ^ "All About Chocolate: The Cacao Tree". Xocoatl. Retrieved 20 December 2007.
- ^ a b c d e f Kowalchuk, Kristine. "Cuckoo for Cocoa". Westworld Alberta. Retrieved 1 February 2008.
- ^ "Criollo Chocolate: Efficient Food of the Gods". MetaEfficient. Retrieved 17 May 2008.
- ^ "Sensational Chocolates: Discover the Intense Robust flavor of 100% "Grand Cru" Chocolate". Sensational Chocolates. Archived from the original on 2008-03-28. Retrieved 17 May 2008.
- ^ "What are the varieties of cocoa?". International Cocoa Organization. 21 July 1998. Archived from the original on 18 February 2006. Retrieved 27 June 2006.
- ^ "Harvesting the seeds". Xocoatl. Retrieved 20 May 2008.
- ^ "At the chocolate factory". The Cocoa Tree. Retrieved 20 May 2008.
- ^ Bragg, Lynn (2007). "Letter to CMA from President (pdf)" (PDF). Archived from the original (PDF) on 2007-06-04. Retrieved 8 June 2007.
- ^ "Adopt Regulations of General Applicability to all Food Standards that would Permit, within Stated Boundaries, Deviations from the Requirements of the Individual Food Standards of Identity". U.S. Food and Drug Administration. Retrieved 9 June 2007.
- ^ "2007P-0085 Appendix C Changes Allowed to Modernize Food Standards While Retaining The Basic Nature and Essential Characteristics of Standardized Food" (PDF). U.S. Food and Drug Administration. Retrieved 9 June 2007.
- ^ Zonis, Stephanie. "Conching: Crucial Step in Chocolate's Flavor and Texture?". Sally's Place. Retrieved 20 May 2008.
- ^ a b c LaBau, Elizabeth. "How To Temper Chocolate". About.com. Retrieved 20 May 2008.
- ^ "Tips for Chocolate Care". Ghirardelli. Retrieved 16 April 2007.
- ^ Miller, Teresa. "Milkfat Fractions Help Beat Blooming Chocolate". College of Agricultural Life and Sciences, University of Wisconsin-Madison. Archived from the original on 2007-06-09. Retrieved 16 April 2007.
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