Chocolate - History

Chocolate (see below for etymology) describes a number of raw and processed products that originate from the tropical cacao tree. It is a common ingredient in many kinds of sweets, chocolate candy, ice creams, cookies, cakes, pies, and desserts. It is one of the most popular flavours in the world. Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree Theobroma cacao native to Central America, which has an intensely flavoured bitter taste. The resulting products are known as " ...

Including:

• Chocolate - Types
• Chocolate - Classification
• Chocolate - Definition
• Chocolate - History
• Chocolate - Etymology
• Chocolate - Origins
• Chocolate - Physiological effects
• Chocolate - Lethal toxicity for domesticated animals
• Chocolate - Health benefits
• Chocolate - Medical applications
• Chocolate - Chocolate as a drug
• Chocolate - Pleasure of consuming chocolate
• Chocolate - Chocolate as an aphrodisiac
• Chocolate - Acne
• Chocolate - Lead
• Chocolate - Production
• Chocolate - Varieties
• Chocolate - Harvesting
• Chocolate - Blending
• Chocolate - Conching
• Chocolate - Tempering
• Chocolate - Storing
• Chocolate - Chocolate and a vegan diet
• Chocolate - Endnotes
• Chocolate - Chocolate in the media
• Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia - Chocolate

Chocolate - Etymology. The name chocolate most likely comes from the Nahuatl language indigenous to central Mexico, although it may have been influenced by the Mayan languages. One popular theory is that it comes from the Nahuatl word xocolatl (IPA /ɕɔ.kɔ.atɬ/), derived from xocolli, bitter, and atl, water. On the other hand, Mexican philologist Ignacio Davila Garibi proposed that "Spaniards had coined the word by taking the Maya word ...

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Chocolate, Chocolate - Types, Chocolate - Classification, Chocolate - Definition, Chocolate - History, Chocolate - Etymology, Chocolate - Origins, Chocolate - Physiological effects, Chocolate - Toxicity in animals, Chocolate - Health benefits, Chocolate - Medical applications, Chocolate - Chocolate as a drug, Chocolate - Pleasure of consuming chocolate, Chocolate - Chocolate as an aphrodisiac, Chocolate - Acne, Chocolate - Lead, Chocolate - Production, Chocolate - Varieties, Chocolate - Harvesting, Chocolate - Blending, Chocolate - Conching, Chocolate - Tempering, Chocolate - Storing, Chocolate - Chocolate and a vegan diet, Chocolate - Endnotes, Chocolate - Chocolate in the media, Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia II - Chocolate - History

Chocolate - Etymology. The true etymology of the word chocolate is uncertain. Most likely it comes from the Nahuatl language indigenous to central Mexico, although it may have been influenced by the Mayan languages. One popular theory is that it comes from the Nahuatl word xocoatl (IPA /ɕɔ.kɔ.atɬ/), derived from xoco, bitter, and atl, water. On the other hand, Mexican philologist Ignacio Davila Garibi proposed that "Spaniards ha ...

See also:

Chocolate, Chocolate - Types, Chocolate - Classification, Chocolate - Definition, Chocolate - History, Chocolate - Etymology, Chocolate - Origins, Chocolate - Physiological effects, Chocolate - Lethal toxicity for domesticated animals, Chocolate - Health benefits, Chocolate - Medical applications, Chocolate - Chocolate as a drug, Chocolate - Pleasure of consuming chocolate, Chocolate - Chocolate as an aphrodisiac, Chocolate - Acne, Chocolate - Lead, Chocolate - Production, Chocolate - Varieties, Chocolate - Harvesting, Chocolate - Blending, Chocolate - Conching, Chocolate - Tempering, Chocolate - Storing, Chocolate - Chocolate and a vegan diet, Chocolate - Endnotes, Chocolate - Chocolate in the media, Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia II - Chocolate - History

Chocolate - Toxicity in animals. Main article: theobromine poisoning In sufficient amounts the theobromine found in chocolate is toxic to animals such as horses, dogs, parrots, voles, and cats (kittens especially) because they are unable to metabolise the chemical effectively. If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment involves inducing vomiting within tw ...

See also:

Chocolate, Chocolate - Types, Chocolate - Classification, Chocolate - Definition, Chocolate - History, Chocolate - Etymology, Chocolate - Origins, Chocolate - Physiological effects, Chocolate - Toxicity in animals, Chocolate - Health benefits, Chocolate - Medical applications, Chocolate - Chocolate as a drug, Chocolate - Pleasure of consuming chocolate, Chocolate - Chocolate as an aphrodisiac, Chocolate - Acne, Chocolate - Lead, Chocolate - Production, Chocolate - Varieties, Chocolate - Harvesting, Chocolate - Blending, Chocolate - Conching, Chocolate - Tempering, Chocolate - Storing, Chocolate - Chocolate and a vegan diet, Chocolate - Endnotes, Chocolate - Chocolate in the media, Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia II - Chocolate - Physiological effects

Chocolate - Lethal toxicity for domesticated animals. Main article: theobromine poisoning In sufficient amounts the theobromine found in chocolate is toxic to animals such as horses, dogs, parrots, voles, and cats (kittens especially) because they are unable to metabolise the chemical effectively. If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment involves inducing vomiting within tw ...

See also:

Chocolate, Chocolate - Types, Chocolate - Classification, Chocolate - Definition, Chocolate - History, Chocolate - Etymology, Chocolate - Origins, Chocolate - Physiological effects, Chocolate - Lethal toxicity for domesticated animals, Chocolate - Health benefits, Chocolate - Medical applications, Chocolate - Chocolate as a drug, Chocolate - Pleasure of consuming chocolate, Chocolate - Chocolate as an aphrodisiac, Chocolate - Acne, Chocolate - Lead, Chocolate - Production, Chocolate - Varieties, Chocolate - Harvesting, Chocolate - Blending, Chocolate - Conching, Chocolate - Tempering, Chocolate - Storing, Chocolate - Chocolate and a vegan diet, Chocolate - Endnotes, Chocolate - Chocolate in the media, Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia II - Chocolate - Physiological effects

Chocolate - Varieties. There are three main varieties of cacao beans used in chocolates. "Criollo", the variety native to Central America, the Carribean islands and the northern tier of South American states, is the rarest and most expensive cocoa on the market. There is some dispute about the genetic purity of cocoas sold today as Criollo, since most populations have been exposed to the genetic influence of other varieties. Criollos are difficult to grow, as they are vulnerable to a host of environmental threats ...

See also:

Chocolate, Chocolate - Types, Chocolate - Classification, Chocolate - Definition, Chocolate - History, Chocolate - Etymology, Chocolate - Origins, Chocolate - Physiological effects, Chocolate - Toxicity in animals, Chocolate - Health benefits, Chocolate - Medical applications, Chocolate - Chocolate as a drug, Chocolate - Pleasure of consuming chocolate, Chocolate - Chocolate as an aphrodisiac, Chocolate - Acne, Chocolate - Lead, Chocolate - Production, Chocolate - Varieties, Chocolate - Harvesting, Chocolate - Blending, Chocolate - Conching, Chocolate - Tempering, Chocolate - Storing, Chocolate - Chocolate and a vegan diet, Chocolate - Endnotes, Chocolate - Chocolate in the media, Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia II - Chocolate - Production

Chocolate - Classification. Chocolate is an extremely popular ingredient, and it is available in many types. Different forms and flavours of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the time and temperature when roasting the beans. 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 ch ...

See also:

Chocolate, Chocolate - Types, Chocolate - Classification, Chocolate - Definition, Chocolate - History, Chocolate - Etymology, Chocolate - Origins, Chocolate - Physiological effects, Chocolate - Lethal toxicity for domesticated animals, Chocolate - Health benefits, Chocolate - Medical applications, Chocolate - Chocolate as a drug, Chocolate - Pleasure of consuming chocolate, Chocolate - Chocolate as an aphrodisiac, Chocolate - Acne, Chocolate - Lead, Chocolate - Production, Chocolate - Varieties, Chocolate - Harvesting, Chocolate - Blending, Chocolate - Conching, Chocolate - Tempering, Chocolate - Storing, Chocolate - Chocolate and a vegan diet, Chocolate - Endnotes, Chocolate - Chocolate in the media, Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia II - Chocolate - Types

Chocolate - Varieties. There are three main varieties of cacao beans used in chocolates. The most prized, rare, and expensive is Criollo, the native bean of Venezuela. Criollos are less bitter and require shorter roasting periods to develop aroma. Forastero is a large group of wild and cultivated cacaos, probably native from the Amazon basin, significantly hardier and of lesser quality than Criollo. Trinitario, a natural hybrid of Criollo and Forastero, originated in Trinidad after an introduction of (Amelona ...

See also:

Chocolate, Chocolate - Types, Chocolate - Classification, Chocolate - Definition, Chocolate - History, Chocolate - Etymology, Chocolate - Origins, Chocolate - Physiological effects, Chocolate - Lethal toxicity for domesticated animals, Chocolate - Health benefits, Chocolate - Medical applications, Chocolate - Chocolate as a drug, Chocolate - Pleasure of consuming chocolate, Chocolate - Chocolate as an aphrodisiac, Chocolate - Acne, Chocolate - Lead, Chocolate - Production, Chocolate - Varieties, Chocolate - Harvesting, Chocolate - Blending, Chocolate - Conching, Chocolate - Tempering, Chocolate - Storing, Chocolate - Chocolate and a vegan diet, Chocolate - Endnotes, Chocolate - Chocolate in the media, Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia II - Chocolate - Production

Chocolate - Classification. Chocolate is an extremely popular ingredient, and it is available in many types. Different forms and flavours of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the time and temperature when roasting the beans. 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 ch ...

See also:

Chocolate, Chocolate - Types, Chocolate - Classification, Chocolate - Definition, Chocolate - History, Chocolate - Etymology, Chocolate - Origins, Chocolate - Physiological effects, Chocolate - Toxicity in animals, Chocolate - Health benefits, Chocolate - Medical applications, Chocolate - Chocolate as a drug, Chocolate - Pleasure of consuming chocolate, Chocolate - Chocolate as an aphrodisiac, Chocolate - Acne, Chocolate - Lead, Chocolate - Production, Chocolate - Varieties, Chocolate - Harvesting, Chocolate - Blending, Chocolate - Conching, Chocolate - Tempering, Chocolate - Storing, Chocolate - Chocolate and a vegan diet, Chocolate - Endnotes, Chocolate - Chocolate in the media, Chocolate - Significant chocolate makers

Read more here: » Chocolate: Encyclopedia II - Chocolate - Types