Chocolate

chocolatescocoacacaochocolate makerchocolate makingmilk chocolatebox of chocolateschocolate eggchocolate industrychocolate solids
Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds.wikipedia
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Mesoamerica

MesoamericanMeso-AmericanPostclassic
The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs.
Beginning as early as 7000 BCE, the domestication of cacao, maize, beans, tomato, avocado, vanilla, squash and chili, as well as the turkey and dog, caused a transition from paleo-Indian hunter-gatherer tribal grouping to the organization of sedentary agricultural villages.

Types of chocolate

milk chocolatedark chocolatemilk
Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar.
Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (e.g., cocoa butter) and finely powdered sugar to produce a solid confectionery.

Chocolate pudding

puddingPudín de chocolate
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies.
Chocolate puddings are a class of desserts with chocolate flavors.

Chocolate bar

chocolate barsbarcandy bars
Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks.
A chocolate bar is a chocolate confection in an oblong or rectangular form, which distinguishes it from bulk dark chocolate produced for commercial use or individually portioned chocolates such as pastilles, bonbons and truffles.

Candy

sweetscandieshard candy
Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks.
The category, called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy.

White chocolate

whitepastelle
White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
White chocolate is a chocolate derivative.

Cocoa butter

cacao buttercacao fatcocoa
The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter.
It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.

Chocolate milk

chocolatechocolate flavoringchocolate-flavoured milk
Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
Chocolate milk is sweetened chocolate-flavored milk.

Hot chocolate

cocoahot cocoadrinking chocolate
Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
Hot chocolate, also known as drinking chocolate, cocoa, and as chocolate tea in Nigeria, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.

Snack

snack foodsnackssnack foods
Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks.
Often biscuits, chocolate, cold cuts, fruits, leftovers, nuts, popcorn, sandwiches, and sweets are used as snacks.

Chocolate cake

chocolatecakes
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies.
Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

Vanilla

vanilla beanvanilla flavorvanilla flavour
In contrast to the Maya, who liked their chocolate warm, the Aztecs drank it cold, seasoning it with a broad variety of additives, including the petals of the Cymbopetalum penduliflorum tree, chile pepper, allspice, vanilla, and honey.
Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s.

Nahuatl

náhuatlNahuaAztec
The word entered Spanish from the word chocolātl in Nahuatl, the language of the Aztecs.
[[List of English words from indigenous languages of the Americas#Words from Nahuatl|English words of Nahuatl origin]] include "avocado", "chayote", "chili", "chocolate", "atlatl", "coyote", "peyote", "axolotl" and "tomato".

Dutch process chocolate

alkalised cocoaDutchdutch cocoa
Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa.
Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to "natural cocoa" extracted with the Broma process.

Chocolatier

chocolatierschocolate makerchocolate makers
The term "chocolatier", for a chocolate confection maker, is attested from 1888.
A chocolatier is a person or company who makes confectionery from chocolate.

Dark chocolate

darkblack chocolatedark (plain) chocolate
Dark chocolate is produced by adding fat and sugar to the cacao mixture.
Dark chocolate (also known as black chocolate, plain chocolate, or sour chocolate) is a form of chocolate containing cocoa solids, cocoa butter and sugar, without the milk found in milk chocolate.

Conche

conching
In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine.
A conche is a surface scraping mixer and agitator that evenly distributes cocoa butter within chocolate, and may act as a "polisher" of the particles.

Cadbury

Cadbury SchweppesCadbury UKCadburys
Cadbury was manufacturing boxed chocolates in England by 1868.
In 1824, John Cadbury, a Quaker, began selling tea, coffee and drinking chocolate in Bull Street in Birmingham, England.

Chocolate bloom

Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar and/or fat has separated due to poor storage.
Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the sugar.

Cocoa bean

cocoacacaocacao bean
Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas.
Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, a pre-Hispanic drink that also includes maize.

Coenraad Johannes van Houten

Van HoutenCoenraad Van HoutenCoenrad Johannes van Houten
In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness.
Coenraad Johannes van Houten (March 15, 1801, Amsterdam – 27 May 1887, Weesp) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".

The Hershey Company

HersheyHershey ChocolateHershey Company
In 1893, Milton S. Hershey purchased chocolate processing equipment at the World's Columbian Exposition in Chicago, and soon began the career of Hershey's chocolates with chocolate-coated caramels.
The Hershey Company, (known until April 2005 as the Hershey Foods Corporation) commonly called Hershey's, is an American company and one of the largest chocolate manufacturers in the world.

Theobroma cacao

cocoacacaocacao plantation
Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds.
Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.

Couverture chocolate

couverturedark chocolatechocolate couverture
Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate (covering).
Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate.

Chocolate liquor

cocoacocoa liquorcocoa mass
The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Its main use (often with additional cocoa butter) is in making chocolate.