Information About Chocolate
What is Chocolate?
Chocolate is a food made from roasted ground cacao beans which are transformed by machines into a bitter, brown paste of cocoabutter and cocoa solids. When this unsweetened chocolate is combined with sugar, vanilla and other ingredients you get what we know as chocolate.
Chocolate is made from the bean of the cocoa tree, Theobroma cacao. The name is a combination of the Greek "theobroma" - "food of the gods" - and the Spanish version of the Aztec word "cacahuatl," which is Cacao. The Amazon basin is the historical home of the cocoa tree, although much of the world's supply of cocoa comes from West Africa, as well as from Asia. Cocoa trees thrive near the equator, flourishing in high temperatures and humidity.
Cocoa trees produce a maximum of thirteen fruits per year - and only 5% of the trees produce fruit. The egg-shaped fruit contains from 30 to 40 beans, and is usually 15 to 30 centimeters in length. The fruits ripen on the tree for four months and are then cut from the tree, and left to ripen fully. One week later, the fruit is fully ripe, and only then are they opened. The pod and the skin between the rows of beans are discarded, and the beans are prepared for fermentation.
Cacao grows on cacao trees found mostly in the tropical regions of Africa and Latin America. Cacao is the fruit from which chocolate is made. The fruit, often referred to as the cacao pod, is about the size of a pineapple and contains dozens of large beans. It is these beans that are used in the production of chocolate products.
Chocolate is a food made from roasted ground cacao beans which are transformed by machines into a bitter, brown paste of cocoabutter and cocoa solids. When this unsweetened chocolate is combined with sugar, vanilla and other ingredients you get what we know as chocolate.
Chocolate is made from the bean of the cocoa tree, Theobroma cacao. The name is a combination of the Greek "theobroma" - "food of the gods" - and the Spanish version of the Aztec word "cacahuatl," which is Cacao. The Amazon basin is the historical home of the cocoa tree, although much of the world's supply of cocoa comes from West Africa, as well as from Asia. Cocoa trees thrive near the equator, flourishing in high temperatures and humidity.
Cocoa trees produce a maximum of thirteen fruits per year - and only 5% of the trees produce fruit. The egg-shaped fruit contains from 30 to 40 beans, and is usually 15 to 30 centimeters in length. The fruits ripen on the tree for four months and are then cut from the tree, and left to ripen fully. One week later, the fruit is fully ripe, and only then are they opened. The pod and the skin between the rows of beans are discarded, and the beans are prepared for fermentation.
Cacao grows on cacao trees found mostly in the tropical regions of Africa and Latin America. Cacao is the fruit from which chocolate is made. The fruit, often referred to as the cacao pod, is about the size of a pineapple and contains dozens of large beans. It is these beans that are used in the production of chocolate products.
Names for Chocolate:
STORING YOUR CHOCOLATES:
Always store your chocolate at about 50°-65°. They need to be kept around 60°F, at a relative humidity of no more than 65%. While chocolate itself will keep in this environment for over a year, ideally chocolates (i.e. chocolate candies) should be eaten the same day you buy them. If you can't find a cool room or place like this, you can store the chocolates in a refrigerator or freezer (the freezer is the better option of the two). However, you must make sure to protect them from the possiblity of moisture accumulation. If you put the chocolates in the refrigerator, it's a good idea to wrap them in aluminum foil, then put them in a plastic bag, and then put them in an airtight container (whew!). To store in the freezer, wrap each chocolate individually in aluminum foil, then putting it in the freezer. Thaw one day before consuming.
COOKING WITH CHOCOLATE:
Chocolate is notoriously hard to work with. If you don't store it properly (preferably at 65° or so), the cocoa butter can separate slightly from the solids, causing the chocolate to "bloom." This leaves a telltale gray residue on the surface and impairs the taste and texture slightly. Chocolate will scorch if you melt it at too high a temperature, or "seize" and become thick and grainy if you add even a drop of cold liquid to it as it's melting. You can prevent it from seizing by adding hot liquids (like cream) to chopped chocolate in order to melt it, or by making sure that anything you're dipping into the melted chocolate (like a strawberry or whisk) is perfectly dry. If your chocolate has seized, you can still use it in any recipe that calls for chocolate to be blended with a liquid. Just add the liquid to the chocolate and melt it again.
If you plan to melt chocolate, it's best to buy it in bars. Chips contain less cocoa butter so that they can better hold their shape in cookies, but this makes them harder to melt and less tasty. It's easiest to melt chocolate in a microwave oven. Just break the chocolate into small pieces, heat it for 30 seconds at 50% power, stir, then repeat a few times. Take it out of the microwave when the chocolate is almost completely melted, then continue stirring until the melting is complete. If you don't have a microwave, use a double boiler.
Always store your chocolate at about 50°-65°. They need to be kept around 60°F, at a relative humidity of no more than 65%. While chocolate itself will keep in this environment for over a year, ideally chocolates (i.e. chocolate candies) should be eaten the same day you buy them. If you can't find a cool room or place like this, you can store the chocolates in a refrigerator or freezer (the freezer is the better option of the two). However, you must make sure to protect them from the possiblity of moisture accumulation. If you put the chocolates in the refrigerator, it's a good idea to wrap them in aluminum foil, then put them in a plastic bag, and then put them in an airtight container (whew!). To store in the freezer, wrap each chocolate individually in aluminum foil, then putting it in the freezer. Thaw one day before consuming.
COOKING WITH CHOCOLATE:
Chocolate is notoriously hard to work with. If you don't store it properly (preferably at 65° or so), the cocoa butter can separate slightly from the solids, causing the chocolate to "bloom." This leaves a telltale gray residue on the surface and impairs the taste and texture slightly. Chocolate will scorch if you melt it at too high a temperature, or "seize" and become thick and grainy if you add even a drop of cold liquid to it as it's melting. You can prevent it from seizing by adding hot liquids (like cream) to chopped chocolate in order to melt it, or by making sure that anything you're dipping into the melted chocolate (like a strawberry or whisk) is perfectly dry. If your chocolate has seized, you can still use it in any recipe that calls for chocolate to be blended with a liquid. Just add the liquid to the chocolate and melt it again.
If you plan to melt chocolate, it's best to buy it in bars. Chips contain less cocoa butter so that they can better hold their shape in cookies, but this makes them harder to melt and less tasty. It's easiest to melt chocolate in a microwave oven. Just break the chocolate into small pieces, heat it for 30 seconds at 50% power, stir, then repeat a few times. Take it out of the microwave when the chocolate is almost completely melted, then continue stirring until the melting is complete. If you don't have a microwave, use a double boiler.
Bittersweet Chocolate
Carob/St. John's Bread/ Honey Locust/ Locust Bean
Carob Chips
Chocolate Chips/Chocolate Morsels
Chocolate Curls/Chocolate Shavings/Shaved Chocolate
ChocolateHazelnut Spread/Chocolate-Hazelnut Paste/Chocolate Hazelnut Butter/
Gianduja Paste/Gianduia Paste/Gianduja Pate/Pasta Gianduja
Cocoa/Cocoa Powder
Cocoa Butter
Compound Chocolate / Decorator's Chocolate/ Confectioners' Chocolate
Converture chocolate/Couverture-Grade chocolate/Coating ChocolateDark Chocolate/Continental Chocolate/Plain Chocolate/Luxury Chocolate
Gianduja (Chocolate Haxelnut)
Gianduia (Chocolate Haxelnut)
Honey Locust
Hot Cocoa mix/Hot Chocolate Mix/ Instant Cocoa Mix
Mexican Chocolate/Mexican Style sweet chocolate
Nonalkalized Cocoa
Nutella (Guabduja)
Praline (in Belgium in USA it means chocolates with nuts)
Semi-Sweet Chocolate
St. John's Bread
Sweet Chocolate/Bitter Chocolate/Baking Chocolate/Chocolate Liquor
White Chocolate/White Chocolate Bar/White Chocolate Chips
Carob/St. John's Bread/ Honey Locust/ Locust Bean
Carob Chips
Chocolate Chips/Chocolate Morsels
Chocolate Curls/Chocolate Shavings/Shaved Chocolate
ChocolateHazelnut Spread/Chocolate-Hazelnut Paste/Chocolate Hazelnut Butter/
Gianduja Paste/Gianduia Paste/Gianduja Pate/Pasta Gianduja
Cocoa/Cocoa Powder
Cocoa Butter
Compound Chocolate / Decorator's Chocolate/ Confectioners' Chocolate
Converture chocolate/Couverture-Grade chocolate/Coating ChocolateDark Chocolate/Continental Chocolate/Plain Chocolate/Luxury Chocolate
Gianduja (Chocolate Haxelnut)
Gianduia (Chocolate Haxelnut)
Honey Locust
Hot Cocoa mix/Hot Chocolate Mix/ Instant Cocoa Mix
Mexican Chocolate/Mexican Style sweet chocolate
Nonalkalized Cocoa
Nutella (Guabduja)
Praline (in Belgium in USA it means chocolates with nuts)
Semi-Sweet Chocolate
St. John's Bread
Sweet Chocolate/Bitter Chocolate/Baking Chocolate/Chocolate Liquor
White Chocolate/White Chocolate Bar/White Chocolate Chips
Advise on Storing andWorking with Chocolate:
Chantal Coady lists the following major types of chocolates and their fillings:
• Boilings: Filled with caramel, butterscotch, and like fillings, with milk products added.
• Creams and fondants: Filling of sugar, sugar syrup, and more sugar, with flavorings added.
• Croquant: Filled with a mixture of sugar and nuts. Also known as a nut brittle.
• Gianduja: Filled with finely ground nuts (such as almonds) mixed with chocolate.
• Marzipan: Filled with molten sugar and ground almonds.
• Praline: Filled with nuts.
• Nougat: Filled with egg whites, nuts, and boiled honey.
• Truffles, plets, and ganaches: Filled with mixtures of more chocolate and cream.
• Boilings: Filled with caramel, butterscotch, and like fillings, with milk products added.
• Creams and fondants: Filling of sugar, sugar syrup, and more sugar, with flavorings added.
• Croquant: Filled with a mixture of sugar and nuts. Also known as a nut brittle.
• Gianduja: Filled with finely ground nuts (such as almonds) mixed with chocolate.
• Marzipan: Filled with molten sugar and ground almonds.
• Praline: Filled with nuts.
• Nougat: Filled with egg whites, nuts, and boiled honey.
• Truffles, plets, and ganaches: Filled with mixtures of more chocolate and cream.
Basic Types of Chocolate:
As a general rule of thumb, good chocolate should have a high percentage of cocoa about 55-75% is a good number. Of this, some 30% should be cocoa butter. Most of the remaining 25% or so of the bar consists of sugar. The best is made with natural sugars. The cocoa content of lower quality chocolate will be "cut" with extra sugar, and cocoa solids will be replaced with other milk solids and vegetable fats.
When looking for good chocolate, a good rule of thumb is to first start with dark chocolate.
Some fell that that good chocolates should be "shiny." This is an indication of the cocoa butter content (which is higher if it is shiny). Watch out however, that the chocolates do not contain paraffin which WILL make them nice and shiny. Some chocolatiers put it in to make the chocolates keep their shape & look better when you get them. The paraffin takes away from the taste & makes them slightly "waxy" even though it does not harm you to eat it. If the chocolate is "whitish" or has a "grayish cast" don't bother with it...the chocolate has seen its better days. This is called "bloom." The most destructive type of bloom, sugar bloom (when the sugar crystals rise to the surface of the candy), can develop if moisture contacts the chocolate (which happens easily in the refrigerator if you're not careful).
You may also go by how the chocolates taste and smell. Ultimately taste and smell is rather personal; if you (or the person you're buying for) likes the flavor and aroma, you'll do fine.
When looking for good chocolate, a good rule of thumb is to first start with dark chocolate.
Some fell that that good chocolates should be "shiny." This is an indication of the cocoa butter content (which is higher if it is shiny). Watch out however, that the chocolates do not contain paraffin which WILL make them nice and shiny. Some chocolatiers put it in to make the chocolates keep their shape & look better when you get them. The paraffin takes away from the taste & makes them slightly "waxy" even though it does not harm you to eat it. If the chocolate is "whitish" or has a "grayish cast" don't bother with it...the chocolate has seen its better days. This is called "bloom." The most destructive type of bloom, sugar bloom (when the sugar crystals rise to the surface of the candy), can develop if moisture contacts the chocolate (which happens easily in the refrigerator if you're not careful).
You may also go by how the chocolates taste and smell. Ultimately taste and smell is rather personal; if you (or the person you're buying for) likes the flavor and aroma, you'll do fine.
Guidelines in Choosing Chocolates:
It's the best medical news in ages. Studies in two prestigious scientific journals say dark chocolate -- but not white chocolate or milk chocolate -- is good for you.
Dark Chocolate Lowers Blood Pressure
Dark chocolate -- not white or milk chocolate -- lowers high blood pressure according to Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany in their report in the The Journal of the American Medical Association. The coca phenols in dark chocolate are known to lower blood pressure. European chocolates are richer in cocoa phenols. But that's no license to go on a chocolate binge. Eating more dark chocolate can help lower blood pressure -- if you've reached a certain age and have mild high blood pressure, say the researchers. But you have to balance the extra calories by eating less of other things.
Dark Chocolate has Antioxidants
Dark chocolate is a potent antioxidant according to Mauro Serafini, PhD from Italy's National Institute for Food and Nutrition in their report in Nature. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments. Studies showed that those who ate dark chocolate as compared to white or milk chocolate in a recent study had a significant drop in blood pressure by an average of 5 points systolic and an average of 2 points for diastolic blood pressure. They also had higher levels of epicatechin, a particularly healthy compound found in chocolate. Milk chocolate eaters had the lowest levels of epicatechin. Remember the word "moderate" as you nibble however. There are still calories and fat there.
When choosing your chocolates REMEMBER: Darker is better for your health.
For Further Information of the Effects of Dark Chocolate see: WebMed.com or
The article Is chocolate the New Health Food?
Dark Chocolate Lowers Blood Pressure
Dark chocolate -- not white or milk chocolate -- lowers high blood pressure according to Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany in their report in the The Journal of the American Medical Association. The coca phenols in dark chocolate are known to lower blood pressure. European chocolates are richer in cocoa phenols. But that's no license to go on a chocolate binge. Eating more dark chocolate can help lower blood pressure -- if you've reached a certain age and have mild high blood pressure, say the researchers. But you have to balance the extra calories by eating less of other things.
Dark Chocolate has Antioxidants
Dark chocolate is a potent antioxidant according to Mauro Serafini, PhD from Italy's National Institute for Food and Nutrition in their report in Nature. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments. Studies showed that those who ate dark chocolate as compared to white or milk chocolate in a recent study had a significant drop in blood pressure by an average of 5 points systolic and an average of 2 points for diastolic blood pressure. They also had higher levels of epicatechin, a particularly healthy compound found in chocolate. Milk chocolate eaters had the lowest levels of epicatechin. Remember the word "moderate" as you nibble however. There are still calories and fat there.
When choosing your chocolates REMEMBER: Darker is better for your health.
For Further Information of the Effects of Dark Chocolate see: WebMed.com or
The article Is chocolate the New Health Food?
The Health Benefits of Dark Chocolate:
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Gourmet Chocolate for Chocolate Lovers!
Gourmet Belgian Chocolate | Unique Chocolate Gifts | Gourmet Chocolate Truffles
Sweet Diet Delights
A Division of Foothills Internet Marketing, Inc.
117 Snipe Lane
Easley, SC 29642
(864) 346-0945
E-Mail: linda@sweetdietdelights.com
All rights reserved.
Gourmet Chocolate for Chocolate Lovers!
Gourmet Belgian Chocolate | Unique Chocolate Gifts | Gourmet Chocolate Truffles
More readings on chocolate:
About Belgian Chocolate
The success story of the Belgian chocolate
Making Chocolate
Find out how chocolate is made and where chocolate comes from.
About Belgian Chocolate
The success story of the Belgian chocolate
Making Chocolate
Find out how chocolate is made and where chocolate comes from.
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Dark Chocolate Lowers Blood Pressure
(This article is from the WebMD Medical News Archive)
Got high blood pressure? Try a truffle. Worried about heart disease? Buy a bon-bon. It's the best medical news in ages. Studies in two prestigious scientific journals say dark chocolate -- but not white chocolate or milk chocolate -- is good for you.
Dark chocolate -- not white chocolate -- lowers high blood pressure, say Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany. Their report appears in the Aug. 27 issue of The Journal of the American Medical Association.
But that's no license to go on a chocolate binge. Eating more dark chocolate can help lower blood pressure -- if you've reached a certain age and have mild high blood pressure, say the researchers. But you have to balance the extra calories by eating less of other things.
Antioxidants in Dark Chocolate
Dark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant, report Mauro Serafini, PhD, of Italy's National Institute for Food and Nutrition Research in Rome, and colleagues. Their report appears in the Aug. 28 issue of Nature. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.
"Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate ... and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate."
Translation: Say "Dark, please," when ordering at the chocolate counter. Don't even think of washing it down with milk. And if health is your excuse for eating chocolate, remember the word "moderate" as you nibble.
(This article is from the WebMD Medical News Archive)
Got high blood pressure? Try a truffle. Worried about heart disease? Buy a bon-bon. It's the best medical news in ages. Studies in two prestigious scientific journals say dark chocolate -- but not white chocolate or milk chocolate -- is good for you.
Dark chocolate -- not white chocolate -- lowers high blood pressure, say Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany. Their report appears in the Aug. 27 issue of The Journal of the American Medical Association.
But that's no license to go on a chocolate binge. Eating more dark chocolate can help lower blood pressure -- if you've reached a certain age and have mild high blood pressure, say the researchers. But you have to balance the extra calories by eating less of other things.
Antioxidants in Dark Chocolate
Dark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant, report Mauro Serafini, PhD, of Italy's National Institute for Food and Nutrition Research in Rome, and colleagues. Their report appears in the Aug. 28 issue of Nature. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.
"Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate ... and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate."
Translation: Say "Dark, please," when ordering at the chocolate counter. Don't even think of washing it down with milk. And if health is your excuse for eating chocolate, remember the word "moderate" as you nibble.