Chocolate History Essay

All coffee berry sires with a seed called a alcoholism coffee berry noggin that is grown on a small tree. Many countries in Central and South America produce deep brown beans. The history of deep brown starts in Latin America, where the cocoa bean was first discovered most 2,000 years ago on a tropical tree. The first pack recognized to have apply these beans to make any kind of drinking cocoa were the Mayas. They called it the kakawa bean, which is where the origin of the world chocolate began. They most often used the bean to make a spicy, foamy drink.Later, the Aztecs discovered the cocoa bean. Eventually this was introduced in Europe after the Spaniards came to Central America. When the Spaniards began experimenting with the bean, they began to add opposite spices to it, such as cinnamon and sugar, to give the chocolate a sweeter taste. Soon, the rest of Europe started drinking it and it became a popular drink that only the rich could afford. In the 1600s the first chocolate house was opened and this flavor was able to pull ahead the mouths of many other people. In the early 1800s, loyal chocolate was created.It became lots affordable to everyone and through and throughout time more recipes were experimented with, creating many different types of chocolate. in that location are many different types of chocolate such as White, caliginous ( piercinglysweet), Milk, Semi-Sweet and even Baking Chocolate (unsweetened). White chocolate isnt truly considered chocolate because it has no cocoa solids in it, it is made of the fat from the cocoa beans known as cocoa butter. White chocolate has a chromatic consistency and taste. It lacks flavor because it contains no chocolate liquor which gives chocolate the bitter strong chocolate flavor.White chocolate is not normally used in cooking unless it is a replacement for dark or milk chocolate. It is used mainly for decorating. Dark chocolate is the healthiest type of chocolate. This chocolate contains a large amount of disease-fighting flavonoids, anti-oxidants also found in red wine-coloured and lots of different fruit and vegetables. Its anti-oxidants tin signifi ejecttly improve pipeline pressure, prevent blood clots, slow the oxidation of low-density lipoproteins (LDL) cholesterol qualification it less likely to stick to artery walls and also reduce inflammation. eating dark chocolate can also lower insulin resistance, the main caper behind diabetes. Milk chocolate does not contain as much chocolate liquor as dark chocolate, which gives it a softer chocolate flavor. This chocolate is much sweeter than any other. It is the most popular type of chocolate. Milk chocolate is more difficult to temper properly and more prone to overheat which would make it thick and lumpy if it comes into contact with water. Milk chocolate can be used in pretty much anything you want to be sweet.The difference between regular chocolate and cook chocolate is baking chocolate has less sugar and no fat and its bitter bit regular chocolate is sweet and sugary. Tempering means improving the consistency, strong point or hardness of a substance by heating and cool it. Tempering is done by melting solid chocolate to a temperature high enough that the crystals in the cocoa butter break down. once the chocolate is fully melted, it must be cooled to most 82F, a temperature at which crystals will start to form again so that the chocolate can eventually re-solidify.The chocolates temperature is then raised back to about 90F, where it is very smooth and can be poured into chocolate molds and used for other things. White, milk and dark chocolate can be set. Tempered chocolate is very glossy, has a firm finish and melts smoothly at more or less body temperature. Chocolate that has not been treated or that has been improperly tempered will look flat or discolored. Tempering can be done in 2 ways by hand, or through a process called seeding. Tempering by hand can be done by tabli ering where melted chocolate is poured onto a cool stain surface and worked with spatulas until it has cooled down sufficiently.More melted chocolate is added back and incarnate in to the tabliered chocolate to bring it back to the final working temperature. through with(predicate) the process of seeding, chocolate is melted and a small amount of alright chopped solid chocolate is added into the melted chocolate and stirred in. Adding solid chocolate will lower the temperature of the melted chocolate and it will start to temper the melted chocolate. When it comes to baking, chocolate does not need to be tempered because it is being incorporated into another form. Tempering chocolate is good for dipping foods, for a more clean finish.