Outline of chocolate

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The following outline is provided as an overview of and topical guide to chocolate:

What is chocolate?[edit]

What type of thing is chocolate?[edit]

Chocolate is a type of:

  • Food – substance consumed to provide nutritional support for the body, ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth.
    • Confectionery – the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
      • Candy – confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.
    • Ingredient – substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Chocolate is often used as an ingredient in dessert items, such as cakes and cookies.

What is chocolate made of?[edit]

Chocolate is created from the cacao bean. A cacao tree with fruit pods in various stages of ripening

Necessary ingredients[edit]

Substances found in cacao[edit]
Source of the cocao bean[edit]

Optional ingredients[edit]

  • Lecithin – A generic term for amphiphilic substances of plant and animal origin
  • Vanilla – A flavoring extracted from orchids of the genus Vanilla
  • Sugar – generic name for sweet-tasting, soluble carbohydrates
  • Milk – white liquid produced by the mammary glands of mammals
  • Caramel – confectionery product made by heating sugars
  • Peanuts – A legume cultivated for its seeds

Ingredients of white chocolate[edit]

  • White chocolate – Confection made with cocoa butter that does not contain cocoa solids

Types[edit]

Chocolate02.jpg

Types of chocolate – A range of foods derived from cocoa

  • Unsweetened chocolate – pure chocolate liquor mixed with fat to produce a solid substance; also known as "bitter", "baking chocolate" and "cooking chocolate"[6]
  • Dark chocolate – Chocolate with high cocoa solids content
  • Milk chocolate – Solid chocolate containing added milk
  • Semisweet chocolate – Term for dark chocolate used in the United States to indicate the amount of added sugar
  • Bittersweet chocolate – Term for dark chocolate used in the United States to indicate the amount of added sugar
  • Couverture – High-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate
  • White chocolate – Confection made with cocoa butter that does not contain cocoa solids
  • Cocoa powder – A mixture of many substances remaining after cocoa butter is extracted from cacao beans
  • Compound chocolate – A product made from a combination of cocoa, vegetable fat and sweeteners
  • Dutch process chocolate – Chocolate that has been treated with an alkalizing agent
  • Scho-Ka-Kola – a chocolate brand containing coffee and cola nut[7]

Production methods[edit]

Producers and trade organizations[edit]

Brands[edit]

Edibles[edit]

Drinks[edit]

A mug of hot chocolate. Chocolate was first drunk rather than eaten.[6]

History[edit]

Effects on health[edit]

Health effects of chocolate – The possible positive and negative effects on health of eating chocolate

Other articles[edit]

References[edit]

  1. ^ "Theobroma cacao". Hort.purdue.edu. 1998-01-09. Retrieved April 2013. Check date values in: |accessdate= (help)
  2. ^ Yang HY, Neff NH (November 1973). "Beta-phenylethylamine: a specific substrate for type B monoamine oxidase of brain". Journal of Pharmacology and Experimental Therapeutics. 187 (2): 365–71. ISSN 0022-3565. PMID 4748552.
  3. ^ Suzuki O, Katsumata Y, Oya M (March 1981). "Oxidation of beta-phenylethylamine by both types of monoamine oxidase: examination of enzymes in brain and liver mitochondria of eight species". Journal of Neurochemistry. 36 (3): 1298–301. doi:10.1111/j.1471-4159.1981.tb01734.x. ISSN 0022-3042. PMID 7205271.
  4. ^ William Marias Malisoff (1943). Dictionary of Bio-Chemistry and Related Subjects. Philosophical Library. pp. 311, 530, 573. ASIN B0006AQ0NU.
  5. ^ Bennett, Alan Weinberg; Bonnie K. Bealer (2002). The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Routledge, New York. ISBN 0-415-92723-4.
  6. ^ a b [1] Archived March 17, 2009, at the Wayback Machine
  7. ^ "Sarotti SCHO-KA-KOLA 100g (High Caffein Dark Chocolate 3.5oz)". Germandeli.com. Retrieved April 2013. Check date values in: |accessdate= (help)

External links[edit]