Outline of chocolate
From EverybodyWiki Bios & Wiki
The following outline is provided as an overview of and topical guide to chocolate:
What is chocolate?
- Chocolate – raw or processed food produced from the seed of the tropical Theobroma cacao tree.[1] The seeds of the cacao tree have an intense bitter taste, and must be fermented to improve the flavor. Chocolate is a popular ingredient in confectionery items and candies.
What type of thing is chocolate?
Chocolate is a type of:
- Food – substance to provide nutritional support for the body, ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth.
- Confectionery – the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
- Candy – confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.
- Ingredient – substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Chocolate is often used as an ingredient in dessert items, such as cakes and cookies.
- Confectionery – the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
What is chocolate made of?
Necessary ingredients
- Cacao bean
- Chocolate liquor, also known as chocolate mass
- Cocoa butter
- Cocoa solids
Substances found in cacao
- Antioxidants
- Caffeine
- Phenethylamine – psychoactive drug that is usually inactive when orally ingested because most of it is metabolized into phenylacetic acid by monoamine oxidase (MAO), preventing significant concentrations from reaching the brain[2][3]
- Theobromine – also known as xantheose,[4] it contains no bromine [5] and has a similar, but lesser, effect to caffeine
- Theophylline – methylxanthine drug found in tea leaves
Source of the cocoa bean
- Child labour in cocoa production
- Côte d'Ivoire
- Theobroma cacao, also known as Cacao tree
- Criollo cacao tree variety
- Forastero – 80% made with this tree group
Optional ingredients
Ingredients of white chocolate
Types
- Bittersweet chocolate
- Cocoa powder
- Compound chocolate
- Couverture
- Dark chocolate
- Dutch process cocoa
- Milk chocolate
- Scho-Ka-Kola – a chocolate brand containing coffee and cola nut
- Semisweet chocolate
- Unsweetened chocolate – pure chocolate liquor mixed with fat to produce a solid substance; also known as "bitter", "baking chocolate" and "cooking chocolate"[6]
- White chocolate
Production methods
Producers and trade organizations
- Chocolaterie
- Chocolatier
- Cocoa Processing Company Limited – a Ghanaian cocoa processing company
- International Cocoa Initiative
- Kuapa Kokoo – a Ghanaian farmers' cooperative organisation
- List of bean-to-bar chocolate manufacturers
Brands
- List of chocolate bar brands – Alphabetical listing of brand names and marketing regions
Edibles
- Brand names:
- Candy
- Cereals
- Chocolate cake
- Chocolate layer cake
- Chocolate soufflé cake
- Devil's food cake
- Ding Dong
- Flourless chocolate cake
- Fudge cake – Chocolate cake with a consistency reminiscent of fudge
- Garash cake
- German chocolate cake
- Joffre cake
- Molten chocolate cake
- Red velvet cake
- Sachertorte
- Wacky cake
- Chocolate pudding
- Chocolate spread
- Chocolate syrup
- Chocolates –
- Chocolate money
- Mint chocolate – Chocolate with mint flavoring
- Swiss chocolate
- Confectionery
- Cookie
- Afghan biscuit
- Black and white cookie
- Chocolate biscuit
- Chocolate brownie – Baked chocolate perfection
- Chocolate chip
- Chocolate chip cookie
- List of cookies
- Dessert
- Ice cream
Drinks
History
Effects on health
Other articles
- Chocolataire
- Chocolate agar – named for its color, does not contain cocoa
- Chocolate fountain
- Chocolate spread
- Compound chocolate
- Couverture chocolate
- Modeling chocolate
- United States military chocolate
References
- ↑ "Theobroma cacao". Hort.purdue.edu. 9 January 1998. Retrieved 17 April 2013.
- ↑ Yang HY, Neff NH (November 1973). "Beta-phenylethylamine: a specific substrate for type B monoamine oxidase of brain". Journal of Pharmacology and Experimental Therapeutics. 187 (2): 365–71. ISSN 0022-3565. PMID 4748552.
- ↑ Suzuki O, Katsumata Y, Oya M (March 1981). "Oxidation of beta-phenylethylamine by both types of monoamine oxidase: examination of enzymes in brain and liver mitochondria of eight species". Journal of Neurochemistry. 36 (3): 1298–301. doi:10.1111/j.1471-4159.1981.tb01734.x. ISSN 0022-3042. PMID 7205271.
- ↑ Malisoff, William Marias (1943). Dictionary of Bio-Chemistry and Related Subjects. Philosophical Library. pp. 311, 530, 573. ASIN B0006AQ0NU. Search this book on
- ↑ Bennett, Alan Weinberg; Bonnie K. Bealer (2002). The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Routledge, New York. ISBN 0-415-92723-4. Search this book on
- ↑ 6.0 6.1 "History". Archived from the original on 17 March 2009.
External links
Chocolateat Wikipedia's sister projects
Definitions from Wiktionary
Media from Wikimedia Commons
News from Wikinews
Quotations from Wikiquote
Texts from Wikisource
Textbooks from Wikibooks
Resources from Wikiversity
Chisholm, Hugh, ed. (1911). . Encyclopædia Britannica. 20 (11th ed.). Cambridge University Press. p. 259.- The Food of the Gods A Popular Account of Cocoa – Freely downloadable book from Project Gutenberg
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