'History of Chocolate Essay\r'

'The first save evidence of umber as a nutrition product goes back to Pre-Columbian Mexico. The Mayans and Aztecs were known to make up a drink called â€Å"Xocoatll from the beans of the cocoa corner. In 1528, the inhibit Spaniards returned to Spain with coffee berry still consumed as a beverage. A similar coffee tree drink was brought to a kingly wedding in France in 1615, and England welcomed chocolate in 1662. To this point â€Å"chocolate” as we spell it today, had been spelled variously as â€Å"chocalatall, â€Å"jocolatte”, â€Å"jacolatte”, and â€Å"chockelet. 11.\r\nIn 1847, Fry & Sons in England introduced the first â€Å"eating chocolate,” but did not draw in much attention due to its bitter taste. In 1874, Daniel Peter, a famed Swiss chocolateer, experimented with various mixtures in an effort to balance chocolates rough flavor, and eventually stumbled upon that galore(postnominal) product †milk. This changed everything and chocolate’s acceptance aft(prenominal) that was quick and enthusiastic. GROWING COCOA BEANS Cocoa beans be usually grown on small plantations in suitable land aras 20 degrees north or south of the Equator.\r\nOne mature cocoa tree can be expected to yield around tail fin pounds of chocolate per year. These argon planted in the shade of larger trees such as bananas or mangos, about 1000 trees per hect be (2,471 acres). Cocoa trees take five to eight years to mature. After harvesting from the trees, the pods (which pay the cocoa beans) are split open, beans removed, and the beans are rig on trays covered with burlap for about a week until they brown. Then they are sun desiccate until the moisture content is below 7%. This ordinarily takes another three days.\r\nAfter cleaning, the beans are weighed, selected and commix before roasting at 250 degrees Fahrenheit for twain hours. Then shells are removed leaving the â€Å"nib. ” Nibs are crushed to create a ch ocolate â€Å"mass. ” This is the tooth root raw material from which all chocolate products are made. KINDS OF CHOCOLATE Milk cocoa This consists of at least 10% chocolate liquor (â€Å"raw” chocolate pressed from carob nibs) and 12% milk solids combine with sugar, cocoa butter (fat from nibs), and vanilla. Sweet and Semi-Sweet umber argon made from 15-35% chocolate liquor, plus sugar, cocoa butter, and vanilla.\r\nimpreciseness of the two terms causes them to commonly be called â€Å" temperamental” or â€Å"plain” chocolate. Dark chocolate has a large following among dessert makers, and for this reason is referred to as â€Å"baking hot” chocolate. semisweet and Bitter Chocolate Bittersweet usually contains 50% chocolate liguor and has a obvious â€Å"bite” to the taste. Bitter or unsweetened chocolate liquor also is used in baking and is also referred to as â€Å"bakers” chocolate. Creams and Variations Bite sized and chocolat e covered. They are filled with caramels, nuts, creams, jellies, and so forth.\r\nWhite Chocolate Is not really chocolate as it contains no chocolate liquor, Carob This is a brown demolish made from the pulverized fruit of a Mediterranean evergreen. It is used by some as a substitute for chocolate because it can be feature with vegetable fat and sugar, and made to approximately the coloring and consistency of chocolate. HOW CHOCOLATES ARE MADE chocolate pour There are four basic methods of screening chocolate onto something such as caramel or a nut. They are: Enrobing Least expensive method.\r\nCenters are carried by conveyer through a auto that showers them with chocolate. Panning Chocolate is sprayed on the centers as they rotate in revolving pans, then cool air is blown in pan to harden the chocolates. Dipping Generally done by hand by small scale producers. quiver Moldinq Most sophisticated method. Used for most sculpted chocolates. The process consists of many intricate s teps, thus make it to be more expensive than other methods. (Source: Chocolate: The Consuming Passion by Sandra Boynton. Workman publication: New York, 1982).\r\n'