The following outline is provided as an overview of and topical guide to chocolate:
What is chocolate?edit
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 type of thing is chocolate?edit
Chocolate is a type of:
Food – substance to provide nutritional support for the body, ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth.
Confectionery – the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
Candy – confection made from a concentrated solution of sugar in water, to which flavourings and colourants are added. Candies come in numerous colours and varieties and have a long history in popular culture.
Ingredient – substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Chocolate is often used as an ingredient in dessert items, such as cakes and cookies.
What is chocolate made of?edit
Necessary ingredientsedit
Cacao bean – Fatty seed of Theobroma cacao which is the basis of chocolate
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 cacaoedit
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
Scho-Ka-Kola – German chocolate brand containing coffee and kola nut – a chocolate brand containing coffee and cola nut
Semisweet chocolate – Term for dark chocolate used in the United States to indicate the amount of added sugar
Unsweetened chocolate – pure chocolate liquor mixed with fat to produce a solid substance; also known as "bitter", "baking chocolate" and "cooking chocolate"[6]
White chocolate – Confectionery made from milk solids without cocoa solids
Production methodsedit
Broma process – Method of extracting cocoa butter from cocoa beans
^"Theobroma cacao". Hort.purdue.edu. 9 January 1998. Retrieved 17 April 2013.
^Yang HY, Neff NH (November 1973). "Beta-phenylethylamine: a specific substrate for type B monoamine oxidase of brain". Journal of Pharmacology and Experimental Therapeutics. 187 (2): 365–71. ISSN 0022-3565. PMID 4748552.
^Suzuki O, Katsumata Y, Oya M (March 1981). "Oxidation of beta-phenylethylamine by both types of monoamine oxidase: examination of enzymes in brain and liver mitochondria of eight species". Journal of Neurochemistry. 36 (3): 1298–301. doi:10.1111/j.1471-4159.1981.tb01734.x. ISSN 0022-3042. PMID 7205271. S2CID 36099388.
^Malisoff, William Marias (1943). Dictionary of Bio-Chemistry and Related Subjects. Philosophical Library. pp. 311, 530, 573. ASIN B0006AQ0NU.
^Bennett, Alan Weinberg; Bonnie K. Bealer (2002). The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Routledge, New York. ISBN 0-415-92723-4.
^ ab"History". Archived from the original on 17 March 2009.