A product of cocoa beans in which the chocolate liquor is mixed with cocoa butter in various proportions to produce the different varieties of chocolate. Bitter chocolate has no additional ingredients added. Other varieties of chocolate have additional cocoa butter added, along with sugar, milk, and vanilla.
Mixture of cocoa paste, sugar and cocoa butter, in varying proportions depending on the type of chocolate (bitter, bitter-sweet, dark, etc.). Dark chocolate, which has the highest cocoa content, is a blend of cocoa mass, added sugar and cocoa butter. Milk chocolate on the other hand is a mixture of cocoa paste, sugar and milk, and white chocolate is made from cocoa butter, sugar and milk.
Category: Food Chocolate contains phenylethamine (c a chemical that is usually released by the brain during emotional arousal). Chocolate is also believed to release serotonin and endorphins, that give a natural high feeling. Research shows that chocolate made form cocoa butter does not affect cholesterol levels. But be wary of vegetable oil and hydrogen, which are combined to produce trans fats. The trans fats are used to solidify and increase the chocolate's shelf life. Milk chocolate does not have a long shelf life as compared to dark chocolate. Dark chocolate also tastes better over time.
A strict definition is any product that contains 100% cocoa solid and/or cocoa fat. However, it is used with a wide range of by-products to change the taste. A more general term is the product of the seeds of the tree Theobroma cacao L. used for making beverages or confectionery. Chocolate is the combination of the solids from the cacao beans and fat from cocoa butter. This is usually sweented with sugar and other ingredients and made into chocolate bars and sweets. The flavor of chocolate depends not only on the quality of the cacao beans but also on a complex process of grinding, heating, and blending. The Mayans hold the earliest record of cacao use as a drinking chocolate 2,600 years ago.
Cocoa beans are shelled, roasted and ground to make a thick paste called chocolate liquor, the base for all chocolate. Cocoa butter is the fat or oil from the cocoa bean. Chocolate liquor is processed to make the many varieties of chocolate below. Not all chocolate is the same and quality varies, so follow package directions when melting. BAKING COCOA: Dried chocolate liquor, with the cocoa butter removed, is ground into unsweetened cocoa. Baking cocoa isn't a direct substitute for cocoa drink mixes that contain added powdered milk and sugar. SEMISWEET, BITTERSWEET, SWEET AND MILK CHOCOLATE: Contains from 10 to 35 percent chocolate liquor, varying amounts of cocoa butter, sugar and, for some, milk and flavorings. Available in bars and chips for baking or eating. UNSWEETENED CHOCOLATE: Contains 50 to 58 percent cocoa butter. Bitter in flavor, it's used primarily in baking. WHITE CHOCOLATE (WHITE BAKING BAR): It is not true chocolate because it doesn't contain cocoa or chocolate liquor. Made from cocoa butter, sugar, milk solids and vanilla. Often called white baking chips or vanilla baking bar.
a beverage made from cocoa powder and milk and sugar; usually drunk hot
a food made from roasted ground cacao beans
a frame of mind with some sweetness in it
a meat substitute because it comes from a bean
Ground cocoa beans mixed with sugar and vanilla. dark chocolate: Chocolate that contains more than 50% cocoa content. Besides chocolate liquor, it often contains added cocoa butter, sugar, vanilla, and often lecithin. milk chocolate: Chocolate liquor to which dairy, sugar, vanilla and often lecithin have been added. Quality milk chocolate should contain a minimum of 30% chocolate liquor. white chocolate: Made from cocoa butter, dairy, sugar and vanilla (and often lecithin). It does not contain chocolate liquor, but must contain at least 33% cocao butter to be considered of good quality.
Hot chocolate using Mexican chocolate as a main ingredient and seasoned with cinnamon, cloves and vanilla. Usually served with biscochitos.
This term is used to designate the product obtained from sugars and cocoa products containing not less than 35% total dry cocoa; no less than 18% must be cocoa butter, and no less than 14% must be defatted dry cocoa.
Someone who is in the BDSM lifestyle (opposite of Vanilla)
usually refers to the drink, hot chocolate, though cocoa was also used in desserts. Awful to imagine, but chocolate bars/candy had not yet been invented! clerk or "clark" – a male secretary.
comprises a number of raw and processed foods that originate from the bean of the tropical cacao tree
Do I really need to define chocolate? I suppose not, but perhaps I should define its rare appearances in this book. Energetically, chocolate is highly stimulating and agitating, giving the consumer a great high followed by a very depressing crash of blood sugar. Chocolate also loves stealing minerals from our organs and cells, forcing them to pull minerals from our blood for nourishment, causing everything from cravings to overeating. I reserve the use of chocolate for very special occasions.
A highly refined and processed derivative of cocoa beans. True chocolate must be made with cocoa butter and chocolate liquor, both derived from the processing of cocoa beans. The addition of sugar and spices produces the various bitter to sweet chocolates used in baking. Milk solids are added for milk chocolate.
Chocolate is made from the beans of the cacao tree, an evergreen tree of the cola family. This tree is native to the tropical Amazon forests. Chocolate is a mixture of roasted cocoa, cocoa butter, and very fine sugar Unsweetened (or bitter) chocolate is available in squares and is the natural rich chocolate ground from the cocoa beans. It has a full-bodied flavor and is ideal for baking and cooking. Semisweet chocolate, available in bits and morsels, is chocolate that has been processed with sugar and viscose to make it syrupy when melted. Cocoa comes in powdered form and is made from roasted cocoa beans. It is unsweetened, and its flavor is bitter.
Medium-brown roasted malt.
A preparation made from cocoa seeds that have been roasted, husked, and ground. Chocolate today is often sweetened and flavored with vanilla. Aztec king Montezuma drank 50 goblets a day in the belief that it was an aphrodisiac.
A food or flavoring made from the seeds of the cacao or chocolate tree. Chocolate is rich in flavinoids, compounds that act as antioxidants. Flavinoids may also lower blood pressure and improve blood flow, by regulating the synthesis of nitric oxide, which dilates blood vessels. Flavinoids, like aspirin, help keep platelets from aggregating on vessel walls. Thus, chocolate may have health benefits, provided it is consumed in moderation. See the entire definition of Chocolate
Chocolate can be bought as unsweetened, bittersweet, semi-sweet, extra-bittersweet, and sweet. While some of these chocolates can often be interchanged in recipes, it is best to bake with whichever chocolate is called for in your recipe.
2 tablespoons of sifted cocoa plus 1 teaspoon of vanilla extract
roasted, ground, refined cacao beans used as a flavoring, confection or beverage.
Chocolate (pronounced ; see below for etymology) cacao tree.It is a common ingredient in many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, mousse, and other desserts. It is one of the more popular (or at least recognizable) flavors in the world.