19 Jan what is chocolate made of
 Cocoa beans were often used as currency. Chocolate begins with the harvest of the cacao pods.  Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life. Wind-powered and horse-drawn mills were used to speed production, augmenting human labor.  The Belgian AMBAO certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate.  Subsequently, his chocolate factory, Fry's of Bristol, England, began mass-producing chocolate bars, Fry's Chocolate Cream, launched in 1866, and they became very popular. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. It was still served as a beverage, but the Spanish added sugar, as well as honey (the original sweetener used by the Aztecs for chocolate), to counteract the natural bitterness.  Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus's fourth mission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade. serving of coffee may contain 80–175 mg, studies have shown psychoactive effects in caffeine doses as low as 9 mg, and a dose as low as 12.5 mg was shown to have effects on cognitive performance. Traditionally, Africa and other developing countries received low prices for their exported commodities such as cocoa, which caused poverty to abound. It's hard to trace where white chocolate comes from, or who decided it should be called chocolate anyway. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions.  Theobromine poisoning is an overdosage reaction to the bitter alkaloid, which happens more frequently in domestic animals than humans. , In the EU a product can be sold as chocolate if it contains up to 5% vegetable oil, and must be labeled as "family milk chocolate" rather than "milk chocolate" if it contains 20% milk.. (A.D.) – Using Chocolate", "Chocolate: A Mesoamerican Luxury 250–900 C.E. To accomplish this, the temperature is carefully manipulated during the crystallization. The conching machine, so-called because the original designs resembled seashells, kneads and massages the chocolate mixture for a period of time ranging from several hours to several days. In a 2014 article, The Economist stated that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system.. Cacao is the plant matter which … White chocolate undergoes a similar process, except it does not contain chocolate liquor or cocoa powder. High-quality white chocolate couverture contains only about 35% cocoa butter. Thus, the most common and core ingredients of this culinary masterpiece include cacao beans and sugar. The time and temperature of the roasting depends on the type of beans and their relative moisture levels. However, daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with sweating, trembling and severe headache.  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.  In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine.. Chocolate is a natural product made of these ingredients: Chocolate Liquor: Cocoa beans with their shells removed that have been fermented, roasted and ground until they liquefy. Antioxid Redox Signal. "Cocoa liquor, cocoa butter, sugar and milk powder. Some non-alcoholic beverages contain chocolate, such as chocolate milk, hot chocolate and chocolate milkshakes. Theobroma cacao means “food of the Gods,” and this name reflects both the heavenly taste of chocolate and the reverence Mayan and Aztec cultures had for this divine food. As of 2017, approximately 2.1 million children in Ghana and Côte d'Ivoire were involved in farming cocoa, carrying heavy loads, clearing forests, and being exposed to pesticides. Looking to make the best desserts ever? , White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color. Chocolate is a good source (10–19% DV) of calcium, magnesium and iron.