Chocolate

Chocolate most commonly comes in dark, milk, and

white varieties, with cocoa solids contributing to the

brown color.

Main

ingredients

Chocolate liquor, cocoa butter for

white chocolate

Cookbook: Chocolate Media: Chocolate

Chocolate

Paul Gavarni Woman Chocolate

Vendor (1855–57)

ChocolateFrom Wikipedia, the free encyclopedia

For other uses, see Chocolate (disambiguation).

Chocolate i/ˈtʃɒkᵊlət/ is a typically sweet, usually brown,food preparation of Theobroma cacao seeds, roasted andground, often flavored, as with vanilla. It is made in the formof a liquid, paste, or in a block, or used as a flavoringingredient in other sweet foods. Cacao has been cultivated bymany cultures for at least three millennia in Mesoamerica.The earliest evidence of use traces to the Mokaya (Mexicoand Guatemala), with evidence of chocolate beverages datingback to 1900 BC.[1] In fact, the majority of Mesoamericanpeople made chocolate beverages, including the Maya andAztecs,[2] who made it into a beverage known as xocolātl

[ʃoˈkolaːt͡ ɬ], a Nahuatl word meaning "bitter water". Theseeds of the cacao tree have an intense bitter taste and mustbe fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and roasted.The shell is removed to produce cacao nibs, which are thenground to cocoa mass, pure chocolate in rough form. Becausethe cocoa mass is usually liquefied before being molded withor without other ingredients, it is called chocolate liquor. Theliquor also may be processed into two components: cocoasolids and cocoa butter. Unsweetened 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 sweetchocolate, a combination of cocoa solids, cocoa butter or other fat, andsugar. Milk chocolate is sweet chocolate that additionally contains milkpowder or condensed milk. White chocolate contains cocoa butter,sugar, and milk, but no cocoa solids.

Cocoa solids are one of the richest sources of flavanol antioxidants.[3]

They also contain alkaloids such as theobromine, phenethylamine andcaffeine.[4] These have physiological effects on the body and are linkedto serotonin levels in the brain. Some research has found that chocolate,eaten in moderation, can lower blood pressure but whether or not thisresults in improved outcomes is unclear.[5][6] The presence oftheobromine renders chocolate toxic to some animals, including dogs andcats.[7]

Chocolate has become one of the most popular food types and flavors inthe world, and a vast number of foodstuffs involving chocolate havebeen created. Chocolate chip cookies have become very common, andvery popular, in most parts of Europe and North America. Gifts ofchocolate molded into different shapes have become traditional on

Chocolate - Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/Chocolate

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certain holidays. Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate.

Although cocoa originated in the Americas, today Western Africa produces almost two-thirds of the world'scocoa, with Côte d'Ivoire growing almost half of it.

Contents

1 Etymology2 History

2.1 Mesoamerican usage2.2 European adaptation

3 Types4 Production

4.1 Cacao varieties4.1.1 Criollo4.1.2 Forastero4.1.3 Trinitario

4.2 Processing4.3 Blending4.4 Conching4.5 Tempering4.6 Storage

5 Nutrition and research5.1 Nutrition5.2 Research

6 Labeling7 Manufacturers8 The chocolate industry

8.1 Slavery9 Popular culture

9.1 Religious and cultural links9.2 Books and film

10 See also11 References12 Further reading13 External links

Etymology

The word "chocolate" entered the English language from Spanish.[8] How the word came into Spanish is lesscertain, and there are competing explanations. Perhaps the most cited explanation is that "chocolate" comesfrom Nahuatl, the language of the Aztecs, from the word chocolātl, which many sources say derived fromxocolātl [ʃokolaːtɬ], combining xococ, sour or bitter, and ātl, water or drink.[8] The word "chocolatl" does notoccur in central Mexican colonial sources, making this an unlikely derivation.[9] Another derivation comes fromthe Yucatec Mayan word chokol meaning hot, and the Nahuatl atl meaning water.[10] The Nahuatl term,chicolatl, meaning "beaten drink", may derive from the word for the frothing stick, chicoli.[11]


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Maya glyph referring to cacao.

"Traités nouveaux & curieux du

café du thé et du chocolate", by

Philippe Sylvestre Dufour, 1685

History

See also: History of chocolate

Mesoamerican usage

Chocolate has been prepared as a drink for nearly all of its history. Forexample, one vessel found at an Olmec archaeological site on the GulfCoast of Veracruz, Mexico, dates chocolate's preparation by pre-Olmecpeoples as early as 1750 BC.[12] On the Pacific coast of Chiapas,Mexico, a Mokaya archaeological site provides evidence of cacaobeverages dating even earlier, to 1900 BC.[1][12] The residues and the kindof vessel in which they were found indicate the initial use of cacao was notsimply as a beverage, but the white pulp around the cacao beans was likelyused as a source of fermentable sugars for an alcoholic drink.[13]

An early Classic-period (460–480 AD) Mayan tomb from the site in RioAzul had vessels with the Maya glyph for cacao on them with residue of achocolate drink, suggests the Maya were drinking chocolate around400 AD.[14] Documents in Maya hieroglyphs stated chocolate was used forceremonial purposes, in addition to everyday life.[15] The Maya grew cacaotrees in their backyards,[16] and used the cacao seeds the trees produced tomake a frothy, bitter drink.[17]

By the 15th century, the Aztecs gained control of a large part ofMesoamerica and adopted cacao into their culture. They associatedchocolate with Quetzalcoatl, who, according to one legend, was cast awayby the other gods for sharing chocolate with humans,[18] and identified itsextrication from the pod with the removal of the human heart insacrifice.[19] In contrast to the Maya, who liked their chocolate warm, theAztecs drank it cold, seasoning it with a broad variety of additives,including the petals of the Cymbopetalum penduliflorum tree, chile pepper,allspice, vanilla, and honey.

The Aztecs were not able to grow cacao themselves, as their home in theMexican highlands was unsuitable for it, so chocolate was a luxuryimported into the empire.[18] Those who lived in areas ruled by the Aztecs were required to offer cacao seeds inpayment of the tax they deemed "tribute".[18] Cocoa beans were often used as currency.[20] For example, theAztecs used a system in which one turkey cost 100 cacao beans and one fresh avocado was worth threebeans.[21]

European adaptation

See also: History of chocolate in Spain

Until the 16th century, no European had ever heard of the popular drink from the Central and South Americanpeoples.[18] Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus's fourthmission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to


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A Maya lord forbids an individual

from touching a container of

chocolate.

Aztec. Man Carrying a Cacao Pod,

1440–1521. Volcanic stone, traces of

red pigment. Brooklyn Museum

Chocolate soon became a fashionable

drink of the nobility after the discovery of

the Americas. The morning chocolate by

Pietro Longhi; Venice, 1775–1780

contain cacao beans among othergoods for trade.[22] Spanishconquistador Hernán Cortés mayhave been the first European toencounter it, as the frothy drinkwas part of the after-dinnerroutine of Montezuma.[14][23]

Jose de Acosta, a Spanish Jesuitmissionary who lived in Peru andthen Mexico in the later 16thcentury, wrote of its growinginfluence on the Spaniards:

Loathsome to suchas are not acquaintedwith it, having ascum or froth that isvery unpleasanttaste. Yet it is a drinkvery much esteemedamong the Indians,where with theyfeast noble men whopass through theircountry. TheSpaniards, both menand women that areaccustomed to thecountry are verygreedy of thisChocolate. They saythey make diversesorts of it, some hot,some cold, and sometemperate, and puttherein much of that"chili"; yea, theymake paste thereof,the which they say isgood for the stomachand against thecatarrh.[24]

While Columbus had taken cacao beans with him back to Spain,[22] chocolate made no impact until Spanishfriars introduced it to the Spanish court.[18] After the Spanish conquest of the Aztecs, chocolate was imported toEurope. There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar,as well as honey, to counteract the natural bitterness.[25] Vanilla was also a popular additive, with pepper andother spices sometimes used to give the illusion of a more potent vanilla flavor. Unfortunately, these spices had


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Silver chocolate pot with

hinged finial to insert a

molinet or swizzle stick,

London 1714–15 (Victoria

and Albert Museum)

the tendency to unsettle the European constitution; the Encyclopédie states, "The pleasant scent and sublimetaste it imparts to chocolate have made it highly recommended; but a long experience having shown that it couldpotentially upset one's stomach," which is why chocolate without vanilla was sometimes referred to as "healthychocolate." [26] By 1602, chocolate had made its way from Spain to Austria.[27] By 1662, the bishop of Romehad declared that religious fasts were not broken by consuming chocolate drinks. Within about a hundred years,chocolate established a foothold throughout Europe.[18]

The new craze for chocolate brought with it a thriving slave market, as betweenthe early 1600s and late 1800s, the laborious and slow processing of the cacaobean was manual.[18] Cacao plantations spread, as the English, Dutch, andFrench colonized and planted. With the depletion of Mesoamerican workers,largely to disease, cacao production was often the work of poor wage laborersand African slaves. Wind-powered and horse-drawn mills were used to speedproduction, but chocolate would remain a treat for the elite and the wealthy untilthe arrival of the Industrial Revolution brought steam-powered engines to speedthe processing of the bean.[25] The first steam-driven chocolate mill was createdby a French inventor named Debuisson in the early 1700s.[18]

As the processes for chocolate making sped the production, new techniques andapproaches revolutionized the texture and taste. In 1815, Dutch chemistCoenraad van Houten introduced alkaline salts to chocolate, which reduced itsbitterness.[18] A few years thereafter, in 1828, he created a press to removeabout half the natural fat (cocoa butter or cacao butter) from chocolate liquor,which made chocolate both cheaper to produce and more consistent in quality.This innovation introduced the modern era of chocolate.[22] Known as "Dutchcocoa", this machine-pressed chocolate was instrumental in the transformationof chocolate to its solid form when, in 1847, Joseph Fry learned to makechocolate moldable by adding back melted cacao butter.[25] Milk had sometimesbeen used as an addition to chocolate beverages since the mid-17th century, but

in 1875 Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with theliquor.[18][22] In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt inventedthe conching machine.[28]

Besides Nestlé, a number of notable chocolate companies had their start in the late 19th and early 20thcenturies. Cadbury was manufacturing boxed chocolates in England by 1868.[18] In 1893, Milton S. Hersheypurchased chocolate processing equipment at the World's Columbian Exposition in Chicago, and soon began thecareer of Hershey's chocolates with chocolate-coated caramels.

Types

Main article: Types of chocolate

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solidsand cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweetchocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milkpowder or condensed milk. In the U.K. and Ireland, milk chocolate must contain a minimum of 20% total drycocoa solids; in the rest of the European Union, the minimum is 25%.[29] "White chocolate" contains cocoabutter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and


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Chocolate is commonly used as a

coating for various fruits such as

cherries and/or fillings, such as

liqueurs.

Disk of chocolate (about 4cm in

diameter), as sold in Central America,

for making hot cocoa. Note that the

chocolate pictured here is soft, can

easily be crumbled by hand, and

already has sugar added.

phenethylamine, which may have physiological effects in humans, butthe presence of theobromine renders it toxic to some animals, such asdogs and cats.[30] Dark chocolate has been promoted for unproven healthbenefits.[31]

White chocolate, although similar in texture to that of milk and darkchocolate, does not contain any cocoa solids. Because of this, manycountries do not consider white chocolate as chocolate at all.[32]

Although white chocolate was first introduced by Hebert Candies in1955, Mars, Incorporated, was the first to produce it in the United States.Because it does not contain any cocoa solids, white chocolate does notcontain any theobromine, so it can be consumed by animals.

Dark chocolate is produced by adding fat and sugar to the cacaomixture. The U.S. Food and Drug Administration calls this "sweetchocolate", and requires a 15% concentration of chocolate liquor.European rules specify a minimum of 35% cocoa solids.[29] Semisweetchocolate is a dark chocolate with a low sugar content. Bittersweetchocolate is chocolate liquor to which some sugar (typically a third),more cocoa butter, vanilla, and sometimes lecithin have been added. Ithas less sugar and more liquor than semisweet chocolate, but the two areinterchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also known as bitter orbaking chocolate. It is unadulterated chocolate: the pure, ground, roastedchocolate beans impart a strong, deep chocolate flavor. Raw chocolate,often referred to as raw cacao, is always dark and a minimum of 75%cacao.

Chocolate may have whitish spots on the dark chocolate part, calledchocolate bloom; it is an indication that sugar and/or fat has separated due to poor storage. It is not toxic.

Production

See also: Children in cocoa production and Cocoa production in Ivory Coast

Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from IvoryCoast,[33] where child labor is a common practice to obtain the product.[34][35][36] According to the World CocoaFoundation, some 50 million people around the world depend on cocoa as a source of livelihood.[37] In the UK,most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[38]

According to the WCF's 2012 report, the Ivory Coast is the largest producer of cocoa in the world.[39]

Production costs can be decreased by reducing cocoa solids content or by substituting cocoa butter with anotherfat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lowerdemand for their crops.[37] The sequencing in 2010 of the genome of the cacao tree may allow yields to beimproved.[40]

The two main jobs associated with creating chocolate candy are chocolate makers and chocolatiers. Chocolatemakers use harvested cacao beans and other ingredients to produce couverture chocolate (covering).


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Chocolate is created from the cocoa

bean. A cacao tree with fruit pods in

various stages of ripening

Toasted cacao beans at a chocolate

workshop at the La Chonita Hacienda

in Tabasco

Chocolatiers use the finished couverture to make chocolate candies(bars, truffles, etc.).[41]

Cacao varieties

Chocolate is made from cocoabeans, the dried and partiallyfermented seeds of the cacao tree(Theobroma cacao), a small (4–to 8-m-tall (15– to 26-ft-tall)evergreen tree native to the deeptropical region of the Americas.Recent genetic studies suggestthe most common genotype ofthe plant originated in theAmazon basin and was graduallytransported by humansthroughout South and Central

America. Early forms of another genotype have also been found in whatis now Venezuela. The scientific name, Theobroma, means "food of thedeities".[42] The fruit, called a cacao pod, is ovoid, 15–30 cm (or 6–12 in)long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighingabout 500 g (1 lb) when ripe.

Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20° ofeither side of the equator because they need about 2000 mm of rainfall a year, and temperatures in the range of21 to 32 °C. Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F).[43]

The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario.

Criollo

Representing only 5% of all cocoa beans grown,[44] 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.[45] Thegenetic purity of cocoas sold today as criollo is disputed, as most populations have been exposed to the geneticinfluence of other varieties.

Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats andproduce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classicchocolate flavor, but rich in "secondary" notes of long duration.[46]

Forastero

The most commonly grown bean is forastero,[44] a large group of wild and cultivated cacaos, most likely nativeto the Amazon basin. The African cocoa crop is entirely of the forastero variety. They are significantly hardierand of higher yield than criollo. The source of most chocolate marketed,[44] forastero cocoas are typically strongin classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing"quite bland" chocolate.[44]


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Video of cacao beans being ground and

mixed with other ingredients to make

chocolate at a Mayordomo store in

Oaxaca

Trinitario

Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction offorastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero orlower-grade trinitario varieties.[47]

Processing

Cacao pods are harvested by cutting them from the tree using a machete,or by knocking them off the tree using a stick. The beans with theirsurrounding pulp are removed from the pods and placed in piles or bins,allowing access to micro-organisms so fermentation of the pectin-containing material can begin. Yeasts produce ethanol, lactic acidbacteria produce lactic acid, and acetic acid bacteria produce aceticacid. The fermentation process, which takes up to seven days, alsoproduces several flavor precursors, eventually resulting in the familiarchocolate taste.[48]

It is important to harvest the pods when they are fully ripe, because ifthe pod is unripe, the beans will have a low cocoa butter content, orsugars in the white pulp will be insufficient for fermentation, resulting ina weak flavor. After fermentation, the beans must be quickly dried toprevent mold growth. Climate and weather permitting, this is done byspreading the beans out in the sun from five to seven days.[49]

The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removingtwigs, stones, and other debris), roasted, and graded. Next, the shell of each bean is removed to extract the nib.Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.[50] Theliquor can be further processed into two components: cocoa solids and cocoa butter.[51]

Blending

Main article: Types of chocolate

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate orcouvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity ofcocoa liquor first), are:

Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanillaMilk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanillaWhite 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 thisingredient 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 toreduce the amount of cocoa butter while maintaining the same mouthfeel.

The texture is also heavily influenced by processing, specifically conching (see below). The more expensivechocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whetheremulsifying agents are added.


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Fountain chocolate is made

with high levels of cocoa

butter, allowing it to flow

gently over a chocolate

fountain to serve as dessert

fondue.

Chocolate melanger mixing raw

ingredients

Different manufacturers develop their own "signature" blends based on theabove formulas, but varying proportions of the different constituents are used.The finest, plain dark chocolate couvertures contain at least 70% cocoa (bothsolids and butter), whereas milk chocolate usually contains up to 50%.High-quality white chocolate couvertures contain only about 35% cocoa butter.

Producers of high-quality, small-batch chocolate argue that mass productionproduces bad-quality chocolate.[44] Some mass-produced chocolate containsmuch 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 tomask poorly fermented and/or roasted beans.[44]

In 2007, the Chocolate Manufacturers Association in the United States, whosemembers include Hershey, Nestlé, and Archer Daniels Midland, lobbied theFood and Drug Administration (FDA) to change the legal definition of chocolateto let them substitute partially hydrogenated vegetable oils for cocoa butter, inaddition to using artificial sweeteners and milk substitutes.[52] Currently, theFDA does not allow a product to be referred to as "chocolate" if the productcontains any of these ingredients.[53][54]

Conching

Main article: Conching

The penultimate process is called conching. A conche is a containerfilled with metal beads, which act as grinders. The refined and blendedchocolate mass is kept in a liquid state by frictional heat. Chocolate priorto conching has an uneven and gritty texture. The conching processproduces cocoa and sugar particles smaller than the tongue can detect,hence the smooth feel in the mouth. The length of the conching processdetermines the final smoothness and quality of the chocolate.High-quality chocolate is conched for about 72 hours, and lesser gradesabout four to six hours. After the process is complete, the chocolatemass is stored in tanks heated to about 45–50 °C (113–122 °F) until finalprocessing.[55]

Tempering

The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals ofvarying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of thechocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[56]

The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoabutter crystals produced by the tempering process.

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[56][57] The primarypurpose of tempering is to assure that only the best form is present. The six different crystal forms have differentproperties.


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Molten chocolate and a piece of a

chocolate bar

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

As a solid piece of chocolate, the cocoa butter fat particles are in acrystalline rigid structure that gives the chocolate its solid appearance.Once heated, the crystals of the polymorphic cocoa butter are able tobreak apart from the rigid structure and allow the chocolate to obtain amore fluid consistency as the temperature increases – the meltingprocess. When the heat is removed, the cocoa butter crystals becomerigid again and come closer together, allowing the chocolate tosolidify.[58]

The temperature in which the crystals obtain enough energy to breakapart from their rigid conformation would depend on the milk fat contentin the chocolate and the shape of the fat molecules, as well as the formof the cocoa butter fat. Chocolate with a higher fat content will melt at alower temperature.[59]

Making chocolate considered "good" is about forming as many type Vcrystals as possible. This provides the best appearance and texture and creates the most stable crystals, so thetexture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulatedduring the crystallization.

Generally, the chocolate is first heated to 45 °C to melt all six forms of crystals.[56][57] Next, the chocolate iscooled to about 27 °C, which will allow crystal types IV and V to form. At this temperature, the chocolate isagitated 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 to eliminate any type IV crystals, leaving just type V. After thispoint, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated.However, other methods of chocolate tempering are used. The most common variant is introducing alreadytempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter toensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which thendisplays 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 indicatesthe 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 (thismethod uses the already formed crystals of the solid chocolate to "seed" the molten chocolate).

Chocolate tempering machines (or temperers) with computer controls can be used for producing consistentlytempered chocolate, particularly for large volume applications.


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Packaged chocolate in the Ghirardelli

Chocolate Company is stored in

controlled conditions.

(9%)

(25%)

(3%)

(0%)

(3%)

(29%)

(9%)

(0%)

Nutritional value per 100 g (3.5 oz)

Energy 2,240 kJ (540 kcal)

Sugars 51.5

Dietary fiber 3.4 g

Vitamins

Vitamin A 195 IU

Thiamine (B ) 0.1 mg

Riboflavin (B ) 0.3 mg

Niacin (B ) 0.4 mg

Vitamin B 0.0 mg

Folate (B ) 12 µg

Vitamin B 0.7 µg

Choline 46.1 mg

Vitamin C 0 mg

Candies, milk chocolate

Storage

Chocolate is very sensitive to temperature and humidity. Ideal storagetemperatures are between 15 and 17 °C (59 and 63 °F), with a relativehumidity of less than 50%. Various types of "blooming" effects can occurif chocolate is stored or served improperly.[60] Fat bloom is caused bystorage temperature fluctuating or exceeding 24 °C, while sugar bloom iscaused by temperature below 15 °C or excess humidity. To distinguishbetween different types of bloom, one can rub the surface of thechocolate lightly, and if the bloom disappears, it is fat bloom. One canget rid of bloom by retempering the chocolate or using it for any use thatrequires melting the chocolate.[61]

Chocolate is generally stored away from other foods, as it can absorbdifferent aromas. Ideally, chocolates are packed or wrapped, and placedin proper storage with the correct humidity and temperature.Additionally, chocolate is frequently stored in a dark place or protectedfrom light by wrapping paper.

If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitishdiscoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperatureextreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visuallyunappealing, chocolate suffering from bloom is perfectly safe for consumption.[62][63][64]

Nutrition and research

Nutrition

In a 100 gram serving supplying 540 calories, milk chocolateis 59% carbohydrates (52% as sugar and 3% as dietaryfiber), 30% fat and 8% protein (table). Approximately 65%of the fat in milk chocolate is saturated, comprised mainly ofpalmitic acid and stearic acid, while the predominantunsaturated fat is oleic acid (table, see USDA reference forfull report).

In 100 gram amounts, milk chocolate is an excellent source(> 19% of the Daily Value, DV) of riboflavin, vitamin B12and the dietary minerals, manganese, phosphorus and zinc(table). Chocolate is a good source (10-19% DV) ofcalcium, magnesium and iron (table).

Research

Main articles: Health effects of chocolate and

Theobromine poisoning

Chocolate and cocoa are under preliminary research todetermine if consumption affects the risk of certain

Carbohydrates 59.4

Fat 29.7

Protein 7.6

1

2

3

6

9

12


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(3%)

(5%)

(19%)

(18%)

(18%)

(24%)

(30%)

(8%)

(5%)

(24%)

Vitamin E 0.5 mg

Vitamin K 5.7 µg

Trace minerals

Calcium 189 mg

Iron 2.4 mg

Magnesium 63 mg

Manganese 0.5 mg

Phosphorus 208 mg

Potassium 372 mg

Sodium 79 mg

Zinc 2.3 mg

Other constituents

Water 1.5 g

theobromine 205 mg

cholesterol 23 mg

Full Link to USDA Database entry (http://ndb.nal.usda.gov/ndb/foods/show/6104?fgcd=&manu=&lfacet=&

format=&count=&max=35&offset=&sort=&qlookup=Candies%2C+milk+chocolate)

Unitsµg = micrograms • mg = milligrams

IU = International units

Percentages are roughly approximated using

US recommendations for adults.

Source: USDA Nutrient Database (http://ndb.nal.usda.gov/ndb/search/list)

Chocolate with various fillings.

cardiovascular diseases[65] or cognitive abilities.[66]

Chocolate may be a factor for heartburn in some peoplebecause one of its constituents, theobromine, may affect theoesophageal sphincter muscle, hence permitting stomachacidic contents to enter into the oesophagus.[67]

Theobromine is also toxic to some animals unable tometabolize it (see theobromine poisoning).[7]

Unconstrained consumption of large quantities of anyenergy-rich food, such as chocolate, without acorresponding increase in activity to expend the associatedcalories, can increase the risk of weight gain and possiblyobesity.[67] Raw chocolate is high in cocoa butter, a fatwhich is removed during chocolate refining, then addedback in varying proportions during the manufacturingprocess. Manufacturers may add other fats, sugars, and milkas well, all of which increase the caloric content ofchocolate.[67]

Chocolate and cocoa contain moderate to high amounts ofoxalate,[68][69] which may increase risk for kidney stones.[70]

During cultivation and production, chocolate may absorblead from the environment,[71] but the total amountstypically eaten are less than the tolerable daily limit for leadconsumption, according to the World HealthOrganization.[72]

A few studies have documented allergic reactions fromchocolate in children.[67]

Labeling

Some manufacturers provide the percentage of chocolate in a finishedchocolate confection as a label quoting percentage of "cocoa" or"cacao". It should be noted that this refers to the combined percentageof both cocoa solids and cocoa butter in the bar, not just the percentageof cocoa solids.[73] The Belgian AMBAO certification mark indicatesthat no non-cocoa vegetable fats have been used in making thechocolate.[74][75]

Chocolates that are organic[76] or fair trade certified[77] carry labelsaccordingly.

In the United States, some large chocolate manufacturers lobbied thefederal government to permit confections containing cheaperhydrogenated vegetable oil in place of cocoa butter to be sold as"chocolate". In June 2007, as a response to consumer concern after theproposed change, the FDA reiterated "Cacao fat, as one of the signature


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characteristics of the product, will remain a principal component of standardized chocolate."[78]

Manufacturers

Main article: List of bean-to-bar chocolate manufacturers

Chocolate manufacturers produce a range of products from chocolate bars to fudge. Large manufacturers ofchocolate products include Cadbury (the world's largest confectionery manufacturer), Guylian, The HersheyCompany, Lindt & Sprüngli, Mars, Incorporated, Milka, Neuhaus and Suchard.

Guylian is best known for its chocolate Sea Shells; Cadbury for its Dairy Milk and Creme Egg. The HersheyCompany, the largest chocolate manufacturer in North America, produces the Hershey Bar and Hershey'sKisses.[79] Mars Incorporated, a large privately owned U.S. corporation, produces Mars Bar, Milky Way,M&M's, Twix, and Snickers. Lindt is known for its truffle balls and Gold Easter Bunnies.

Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. Nestlé acquired Rowntree's in1988 and now markets chocolates under their own brand, including Smarties and Kit Kat; Kraft Foods throughits 1990 acquisition of Jacobs Suchard, now owns Milka and Suchard. In February 2010, Kraft also acquiredBritish-based Cadbury.;[80] Fry's, Trebor Basset, the fair-trade brand Green & Black's, also belongs to the group.

The chocolate industry

The chocolate industry, a steadily growing, $50 billion-a-year worldwide business centered on the sale andconsumption of chocolate, is prevalent throughout most of the world.[81] Europe accounts for 45% of the world'schocolate revenue[82] and the US $20 billion.[83] Big Chocolate is the grouping of major international chocolatecompanies in Europe and the U.S. The U.S. companies, such as Mars and Hershey’s alone, generate $13 billion ayear in chocolate sales and account for two-thirds of U.S. production.[84] Despite the expanding reach of thechocolate industry internationally, cocoa farmers and labourers in the Ivory Coast are unaware of the uses of thebeans. The high cost of chocolate in the Ivory Coast also means that it is inaccessible to the majority of thepopulation, who are unaware of what it tastes like.[85]

Slavery

In 2009, Salvation Army International Development (SAID) UK noted that 12,000 children have been traffickedon cocoa farms in the Ivory Coast of Africa, where half of the world's chocolate is made.[86] SAID UK statesthat it is these child slaves who are likely to be working in "harsh and abusive"[87] conditions for the productionof chocolate,[88] and an increasing number of health-food[89] and anti-slavery[90] organisations are nowhighlighting and campaigning against the use of trafficking in the chocolate industry.

See also: Children in cocoa production and Cocoa production in Ivory Coast

Popular culture

Religious and cultural links

Chocolate is associated with festivals such as Easter, when moulded chocolate rabbits and eggs are traditionallygiven in Christian communities, and Hanukkah, when chocolate coins are given in Jewish communities.


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Chocolatier preparing Easter eggs and

rabbits

Chocolate coins

Wikimedia Commons hasmedia related to Chocolate.

Wikibooks Cookbook hasa recipe/module on

Chocolate

Chocolate hearts and chocolate in heart-shaped boxes are popular onValentine's Day and are often presented along with flowers and agreeting card. Chocolate is an acceptable gift on other holidays and onoccasions such as birthdays.

Many confectioners make holiday-specific chocolate candies. ChocolateEaster eggs or rabbits and Santa Claus figures are two examples. Suchconfections can be solid, hollow, or filled with sweets or fondant.

Books and film

Chocolate has been the center of several successful book and filmadaptations. In 1964, Roald Dahl published a children's novel titledCharlie and the Chocolate Factory. The novel centers on a poor boynamed Charlie Bucket who takes a tour through the greatest chocolatefactory in the world, owned by Willy Wonka. Two film adaptations ofthe novel were produced. The first was Willy Wonka & the Chocolate

Factory, a 1971 film which later became a cult classic, and spawned thereal world Willy Wonka Candy Company, which produces chocolateproducts to this day. Thirty-four years later, a second film adaptation wasproduced, titled Charlie and the Chocolate Factory. The 2005 film wasvery well received by critics[91] and was one of the highest grossing filmsthat year, earning over US$470,000,000 worldwide.[92] Charlie and the

Chocolate Factory was also recognized at the 78th Academy Awards,where it was nominated for Best Costume Design for GabriellaPesucci.[93]

Like Water for Chocolate (Como agua para chocolate), a 1989 love story by novelist Laura Esquivel, wasadapted to film in 1992. The plot incorporates magical realism with Mexican cuisine, and the title is a doubleentendre in its native language, referring both to a recipe for hot chocolate and to an idiom that is a metaphor forsexual arousal. The film earned 11 Ariel Awards from the Academia Mexicana de Artes y CienciasCinematográficas, including Best Picture.

Chocolat, a 1999 novel by Joanne Harris, tells the story of Vianne Rocher, a young mother, whose confectionschange the lives of the townspeople. The 2000 film adaptation, Chocolat, also proved successful, grossing overUS$150,000,000 worldwide,[94] and receiving Academy Award and Golden Globe nominations for Best Picture,Best Actress, and Best Original Score.[95][96]

See also

Main article: Outline of chocolate

Candida krusei

Candy makingChildren in cocoa productionChocolate chipList of chocolate-covered foodsList of chocolate beveragesThe chocolate game


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Wikiquote has quotationsrelated to: Chocolate

United States military chocolateChocolate almonds

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Further reading

Books

Almond, Steve (2004). Candyfreak: A Journey Through the Chocolate Underbelly of America.Algonquin Books. ISBN 1-56512-421-9.Off, Carol (2008). Bitter Chocolate: The Dark Side of the World's Most Seductive Sweet. New Press.ISBN 978-1-59558-330-7.Rosenblum, Mort (2006). Chocolate: A Bittersweet Saga of Dark and Light. North Point Press. ISBN978-0-86547-730-8Ryan, Órla (2011). Chocolate Nations: Living and Dying for Cocoa in West Africa. Zed Books. ISBN978-1-84813-005-0Young, Allen M. (2007). The Chocolate Tree: A Natural History of Cacao (Rev. and expanded ed.).University Press of Florida. ISBN 978-0-8130-3044-9

External links


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Look up chocolate inWiktionary, the freedictionary.

Chisholm, Hugh, ed. (1911). "Chocolate". Encyclopædia

Britannica (11th ed.). Cambridge University Press.Chocolate Tempering (http://courses.ecolechocolat.com/lobjects/pdf/belgium_tempering.pdf)

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