chocolate description

October 18, 2020 | 0 Comments | Uncategorized

[5][127], In April 2018, the Cocoa Barometer report stated: "Not a single company or government is anywhere near reaching the sector-wide objective of the elimination of child labor, and not even near their commitments of a 70% reduction of child labor by 2020". In 1765 Dr. James Baker and John Hannon founded the company in Boston. Most cocoa today is made in Africa. In the United States, some large chocolate manufacturers lobbied the federal government to permit confections containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. [15] In contrast to the Maya, who liked their chocolate warm, the Aztecs 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. [55], The most commonly grown bean is forastero,[53] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. [14] Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. After fermentation, the beans are dried, cleaned, and roasted. In Japan, 'chocolate products' are classified on a complex scale (q.v. Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.). There are a number of ingredients in chocolate. [15] To work around this restriction, products with cocoa substitutes are often branded or labeled as "chocolatey" or "made with chocolate". They associated chocolate with Quetzalcoatl, who, according to one legend, was cast away by the other gods for sharing chocolate with humans,[14] and identified its extrication from the pod with the removal of the human heart in sacrifice. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. Manufacturers may add other fats, sugars, and milk, all of which increase the caloric content of chocolate. Rowntree's of York set up and began producing chocolate in 1862, after buying out the Tuke family business. Before chocolate is conched, it feels very rough in the mouth instead of smooth. Approximately 65% of the fat in milk chocolate is saturated, mainly palmitic acid and stearic acid, while the predominant unsaturated fat is oleic acid (table, see USDA reference for full report). [4] When chocolate was sweetened and made into candy, it became a very popular treat for many Europeans. A 100-gram serving of milk chocolate supplies 540 calories. It takes two hours to make chocolate. Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. Milk chocolate is sweet chocolate that also contains milk powder or condensed milk. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. White chocolate tastes much sweeter than the other two types, because it has more of the sweeter ingredients in it. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation. Fairtrade seeks to establish a system of direct trade from developing countries to counteract this unfair system. Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. [67][68] The uniform sheen and crisp bite of properly processed chocolate are the results of consistently small cocoa butter crystals produced by the tempering process. Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar or fat has separated due to poor storage. CHOCOLATE FLOWCHART. With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in 2018. ", "The Chocolate Industry: Abusive Child Labor and Poverty Behind the Sweetness", "First taste of chocolate in Ivory Coast", Brunberg factory store for best soft marshmallows - Findery, "Hershey Kisses Potential Buyers Goodbye", "U.K. Stocks Fluctuate as Mining Shares Rally; Cadbury Declines", "Ivory Coast accuses chocolate companies", "Inside Big Chocolate's Child Labor Problem", "Rooting out child labour from cocoa farms: Paper No. The last step in making chocolate is called tempering.

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