The History of Chocolate Essay Example

% . This usually takes another three yearss. After cleaning. the beans are weighed. selected and blended before roasting at 250 grades Fahrenheit for two hours. Then shells are removed go forthing the “nib. ” Nibs are crushed to make a cocoa “mass. ” This is the basal natural stuff from which all cocoa merchandises are made.

Kinds OF Cocoa

Milk Chocolate

This consists of at least 10 % cocoa spirits ( “raw” cocoa pressed from algarroba bean nibs ) and 12 % milk solids combined with sugar. chocolate butter ( fat from nibs ) . and vanilla. Sweet and Semi-Sweet Chocolate Are made from 15-35 % cocoa spirits. plus sugar. chocolate butter. and vanilla. Impreciseness of the two footings causes them to normally be called “dark” or “plain” cocoa. Dark cocoa has a big following among dessert shapers. and for this ground is referred to as “baking” cocoa.

Bittersweet and Bitter Chocolate

Bittersweet normally contains 50 % cocoa liguor and has a distinguishable “bite” to the gustatory sensation. Bitter or unsweetened cocoa spirits besides is used in baking and is besides referred to as “bakers” cocoa.

Creams and Variations

Bite sized and cocoa covered. They are filled with caramels. nuts. picks. gelatins. and so forth.

White Chocolate

Is non truly chocolate as it contains no cocoa spirits. Carob This is a brown pulverization made from the powdered fruit of a Mediterranean evergreen. It is used by some as a replacement for cocoa because it can be combined with vegetable fat and sugar. and made to about the colour and consistence of cocoa.