Chocolate rocks

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Chocolate is a food made from cacao beans. It is used in many desserts like pudding, cakes, candy, ice cream, and Easter eggs. Dark chocolate has less sugar, and a more bitter taste. It was originally used to make drinking chocolate. Chocolate has been around the world since the time of the Olmec, Mayan, and Aztecs. The cacao tree was first found to be useful for its seeds about two thousand years ago.

Early Central Americans and Mexicans used the seeds from the cacao tree to make a drink that tasted bitter, not sweet. Only important people could drink it. One vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate by pre-Olmec peoples as early as 1750 BC. Later on, this drink was made sweeter and made into what is known today as hot chocolate. It was made popular by Spanish explorers who brought it from North America to Spain. Until the 16th century, the cacao tree was unknown to the Europeans. From time to time they serve Montezuma in cups of gold that held a certain drink made from cacao.

After the Spanish conquest of the Aztecs, chocolate was imported to Europe. There are three main types of chocolate: white chocolate, milk chocolate, and dark chocolate. White chocolate tastes much sweeter than the other two types, because it has more of the sweeter ingredients in it. Milk chocolate is sweet, but not as sweet as white chocolate. Milk chocolate has lots of cocoa. Dark chocolate is the least sweet and has the strongest chocolate flavor.

Ruby chocolate is a type of chocolate created by Barry Callebaut. The variety was in development from 2004, and was released to the public in 2017. The chocolate type is made from the Ruby cocoa bean, resulting in a distinct red colour and a different flavour, described as “sweet yet sour”. Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy. Compound chocolate is the name for a confection combining cocoa with other vegetable fat, usually tropical fats or hydrogenated fats, as a replacement for cocoa butter. It is often used for candy bar coatings.

In many countries it may not legally be called “chocolate”. Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used by cakemakers and pâtisseries to add decoration to cakes and pastries. Cocoa powder is the pulverized cocoa solids left after extracting almost all the cocoa butter. It is used to add chocolate flavour in baking, and for making chocolate drinks. There are two types of unsweetened cocoa powder: natural cocoa produced by the Broma process, with no additives, and Dutch process cocoa, which is additionally processed with alkali to neutralize its natural acidity.

Chocolate is safe to eat unless it is eaten in large amounts. Some animals, like dogs and cats, become sick even if they eat only a little chocolate. Making chocolate is a process that has many steps. First, the cocoa beans are collected and put in piles or containers to make them ferment. Fermentation makes the sugar in the beans turn into alcohol. Then the beans are dried and cleaned.

There are a number of ingredients in chocolate. The most notable of these are caffeine and theobromine. These two chemicals are closely related and are found in all cocoa beans. In any bean, the amount of each chemical varies depending on the genetics of the tree and the stresses placed on the tree during the growing season.

Wikimedia Commons has media related to Chocolate. Oldest chocolate in the New World”. Earliest evidence of chocolate in North America”. New chemical analyses take confirmation back 500 years and show it was an alcoholic beverage”. 2010 calendar: A year of healthy living”. The Gourmet Chocolate of the Month Club. This audio file was created from an article revision dated 2007-10-08, and does not play the most recent changes to the article.