Outline of chocolate

The following outline is provided as an overview of and topical guide to chocolate :

Contents

• What is chocolate?
• What type of thing is chocolate?
• What is chocolate made of?
• Types
• Production methods
• Producers and trade organizations
• Brands
• Edibles
• Drinks
• History
• Effects on health
• Other articles
• References
• External links

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 flavour. Chocolate is a popular ingredient in confectionery items and candies.

What is chocolate made of?

Necessary ingredients

• Cacao bean  – Fatty seed of Theobroma cacao
  • Chocolate liquor , also known as chocolate mass – Pure cocoa mass in solid or semi-solid form
    • Cocoa butter  – Pale-yellow, edible fat extracted from the cocoa bean
    • Cocoa solids  – Mixture remaining after cocoa butter is extracted from cocoa beans

Substances found in cacao

• Antioxidants  – Compound that inhibits the oxidation of other molecules
  • Catechin  – Type of natural phenol as a plant secondary metabolite
  • Flavonols  – Class of plant and fungus secondary metabolites
• Caffeine  – Central nervous system stimulant
• 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 cocoa

• Theobroma cacao , also known as Cacao tree – Species of tree grown for its seeds

• Child labour in cocoa production  – Controversial use of children in the production of cacao beans
• Africa
  • Cocoa production in Ivory Coast
  • Cocoa production in Ghana
  • Cocoa production in Nigeria
  • Cocoa production in São Tomé and Príncipe
• Asia
  • Cocoa production in Sri Lanka

Types of cocoa

• Types of cocoa beans
• Flavor cocoa  – type of cocoaPages displaying wikidata descriptions as a fallback
• Bulk cocoa

Optional ingredients

• Lecithin  – Generic term for amphiphilic substances of plant and animal origin
• Milk  – White liquid produced by the mammary glands of mammals
• Sugar  – Sweet-tasting, water-soluble carbohydrates
• Vanilla  – Spice extracted from orchids of the genus Vanilla

Types

Types of chocolate  – Classification of different chocolate types

• Aerated chocolate  – Chocolate containing tiny gas bubbles
• Baking chocolate  – Chocolate intended for use in baking
• Belgian chocolate  – Chocolate produced in Belgium
• Bittersweet chocolate  – Term for dark chocolate used in the United States to indicate the amount of added sugar
• Compound chocolate  – Combination of cocoa, vegetable fat and sweeteners
• Couverture  – Chocolate with more cocoa butter
• Dark chocolate  – Chocolate with high cocoa solid content
• Dutch process cocoa  – Cocoa that has been treated with an alkalizing agent
• French chocolate
• Gianduja  – Confection made of chocolate and hazelnut
• Milk chocolate  – Solid chocolate containing added milk
• Modeling chocolate  – Chocolate paste used for decoration
• Organic chocolate  – chocolate that is made from certified organic cocoa beans and organic ingredientsPages displaying wikidata descriptions as a fallback
• Raw chocolate  – Chocolate made from unroasted cocoa beans
• Ruby chocolate  – Variety of chocolate
• Swiss chocolate  – Chocolate processed in Switzerland
• White chocolate  – Confectionery made from cocoa butter without cocoa solids

Production methods

• Broma process  – Method of extracting cocoa butter from cocoa beans
• Conching  – Process in the manufacture of chocolate
• Dutch process cocoa  – Cocoa that has been treated with an alkalizing agent
• Federal Specification for Candy and Chocolate Confections  – US standard for products made for use by the federal government
• Tempered chocolate  – Technique in chocolate manufacture

Producers and trade organizations

• Chocolaterie  – Company that manufactures chocolates and sells them directly
• Chocolatier  – Someone who makes confectionery from chocolate
• Cocoa Processing Company Limited  – Ghanaian cocoa processing company – a Ghanaian cocoa processing company
• International Cocoa Initiative  – Nonprofit organization
• Kuapa Kokoo  – Fairtrade-certified cocoa farmers organisation in Ghana – a Ghanaian farmers' cooperative organisation
• Bean-to-bar  – From cocoa bean to chocolate bar
  • List of bean-to-bar chocolate manufacturers  – Companies which produce chocolate from the beans

Brands

• List of chocolate bar brands  – Alphabetical listing of brand names and marketing regions
  • Scho-Ka-Kola  – German chocolate brand containing coffee and kola nut – a chocolate brand containing coffee and cola nut

Edibles

• Brand names:
  • Death by Chocolate  – Various desserts that feature chocolate
• Candy  – Sweet confection
  • Chocolate bar  – ConfectionPages displaying short descriptions with no spaces
  • Chocolate-coated marshmallow treats  – Marshmallow, usually on a wafer base, coated in chocolate
  • Chocolate-coated peanut  – Peanuts coated in a shell of chocolate.
  • Chocolate-coated raisin  – Raisins coated in a shell of milk, dark or white chocolate.
• Cereals
  • Cocoa Frosted Flakes  – Sugar coated corn flakes with cocoa flavouring
  • Cocoa Krispies  – Cocoa flavored version of Rice Krispies
  • Cocoa Puffs  – Breakfast cereal made by General Mills
  • Cookie Crisp  – Breakfast cereal made by General Mills
  • List of breakfast cereals
• Chocolate cake  – Baked cake flavored with chocolate
  • Chocolate layer cake  – Cake made from stacked layers of cake held together by filling
    • Black Forest gateau  – Chocolate sponge cake with a cherry filling
  • Chocolate soufflé cake  – Baked egg-based dish
  • Devil's food cake  – Moist, airy, rich chocolate layer cake
  • Ding Dong  – Small chocolate cake of hockey puck size
  • Flourless chocolate cake  – Chocolate custard cake
  • Fudge cake  – Baked cake flavored with chocolatePages displaying short descriptions of redirect targets
  • Garash cake  – Bulgarian chocolate and walnut cake
  • German chocolate cake  – Layered chocolate cake named after Samuel German
  • Joffre cake  – Chocolate buttermilk layer cake
  • Molten chocolate cake  – DessertPages displaying short descriptions with no spaces
  • Red velvet cake  – Reddish chocolate cake with cream cheese icing
  • Sachertorte  – Chocolate cake invented by Franz Sacher
  • Wacky cake  – Cake made without eggs, butter or milk
• Chocolate pudding  – Class of desserts with chocolate flavours
• Chocolate spread  – Sweet chocolate-flavored paste
• Chocolate syrup  – Chocolate-flavored condiment used as a topping or ingredient
• Chocolates –
  • Chocolate money  – Gold foil covered chocolates in the shape of coins
  • Mint chocolate  – Chocolate with mint flavoring
• Confectionery  – Prepared foods rich in sugar and carbohydrates
  • Choco pie  – Snack cookie with chocolate coating
  • Chocolate crackles  – Confection in Australia and New Zealand made of puffed rice
  • Chocolate truffle  – Type of chocolate confectionery
  • Rum ball  – Truffle-like confection of cookie butter flavored with chocolate and rum
• Cookie  – Small, flat and sweetened baked food
  • Afghan biscuit  – Traditional biscuit in New Zealand
  • Black and white cookie  – Round cookie with chocolate and vanilla frosting
  • Chocolate biscuit  – Biscuit flavoured with or covered in chocolate
  • Chocolate brownie  – Baked chocolate confection
  • Chocolate chip  – Small chunk of chocolate used as an ingredient
  • Chocolate chip cookie  – Drop cookie featuring chocolate chips
  • List of cookies  – List of notable cookie (biscuit) types
• Dessert  – Sweet course that concludes a meal
  • Chocolate salami  – Italian and Portuguese chocolate dessert
  • Molten chocolate cake  – DessertPages displaying short descriptions with no spaces
  • Mousse  – Soft creamy prepared food using air bubbles for texture
• Ice cream  – Frozen dessert
  • Chocolate chip  – Small chunk of chocolate used as an ingredient
  • Mint chocolate chip  – Ice cream flavor

Drinks

• Cafe mocha  – A chocolate-flavored variant of a caffè latte
• Chocolate milk  – Sweetened chocolate-flavoured milk
  • Banania  – A chocolate drink found most widely distributed in France
  • Nesquik  – Brand of products made by Nestlé
  • Swiss Miss  – American cocoa powder and pudding brand
  • Yoo-hoo  – American brand of chocolate beverage
• Crème de cacao  – A sweet liqueur that tastes like chocolate.
• Hot chocolate  – Heated beverage of chocolate in milk or water
• List of chocolate beverages  – A list of notable beverages flavoured with chocolate

History

• History of chocolate

Effects on health

• Chocolate addiction  – Person who craves chocolate
• Theobromine poisoning  – Overdose reaction to the xanthine alkaloid theobromine

Other articles

• Chocolataire  – Social gathering featuring chocolate
• Chocolate agar  – Growth medium – named for its colour, does not contain cocoa
• Chocolate fountain  – Device for serving chocolate fondue
• Chocolate spread  – Sweet chocolate-flavored paste
• United States military chocolate  – Standard U.S. military ration itemPages displaying short descriptions of redirect targets

Related Research Articles

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.

A cookie or biscuit is a baked snack or dessert that is typically small, flat, and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, or nuts.

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections.

Caramel is an orange-brown confectionery product made by heating a range of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.

A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.

Pralines are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient.

Sprinkles are small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. The Dictionary of American Regional English defines them as "tiny balls or rod-shaped bits of candy used as a topping for ice-cream, cakes and other."

Rum balls are a truffle-like confectionery cake of cookie butter flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these treats contain rum. Because they are not baked, the alcohol flavour and kick are not neutralized during preparation. Rum balls are especially popular during the holiday season.

White chocolate is a form of chocolate typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates. It is solid at room temperature because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F).

Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.

Chocolate is a food made from roasted and ground cocoa beans mixed with fat and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.

References

External links

• Chisholm, Hugh, ed. (1911). "Chocolate"  . Encyclopædia Britannica . Vol. 20 (11th ed.). Cambridge University Press. p. 259.
• The Food of the Gods A Popular Account of Cocoa – Freely downloadable book from Project Gutenberg