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The History of Chocolate

The History of Chocolate. By Kenton Freeman. What are the different qualities and traits of chocolate such as flavors and sizes?.

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The History of Chocolate

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  1. The History of Chocolate By Kenton Freeman

  2. What are the different qualities and traits of chocolate such as flavors and sizes? • There are many different types, qualities, and traits of chocolate, such as taste, color, texture, and sweetness. Most different types of chocolate are for cooking or baking. Not for eating.

  3. What are different types of chocolate? • Some examples of different chocolates are: Cocoa powder,unsweetened chocolate, dark chocolate, and milk chocolate. Chocolate has many forms such as, a bitter powdery chocolate, a hard, bitter “bar” chocolate for baking, and a soft, creamy, sweet chocolate for eating. Eating Chocolate Cocoa Powder Baking Chocolate

  4. Who invented chocolate, and where was it invented? • Actual baking and eating chocolate was invented at the end of the 18th century. In 1839, the German company Jordan & Timaeus sold the first known chocolate bar made from cocoa, sugar and goat's milk.

  5. Where is most of the world’s chocolate manufactured? According to a survey by The Chocolate Manufacturers Association, Switzerland leads the world in chocolate consumption. Although this true and chocolate is produced and eaten all over the world, United State’s Hershey Company, is the biggest producer of chocolate in the world.

  6. What is the most widely distributed and purchased chocolate in the world? • The most widely distributed and purchased and chocolate in the world is a tie between Mars Inc. and the Hershey Company. VERSUS

  7. What is the process of making chocolate? • Hundreds of fermented and dried cacao beans bundled in sacks arrive at factories around the world everyday, ready to be turned into fine bars of chocolate. • They go through many steps just to become chocolate.

  8. Roasting • After being cleaned, the cacao beans pass to the first critical step in flavor development at the factory: roasting. • Pictured is a roasting machine

  9. Winnowing • After roasting, the beans are put through a winnowing machine which removes the outer husks or shells, leaving behind the roasted beans, now called nibs.

  10. Blending • To make milk chocolate, milk and sugar are mixed together and then blended with chocolate liquor. This combination of ingredients is stirred until the flavors are thoroughly combined.

  11. Refining, Tempering, and Molding • After being mixed, both dark and milk chocolates go through the same process. The mixture travels through a series of heavy rollers which press the ingredients until the mixture is refined completely. • The mixture is then tempered, or passed through a heating, cooling and reheating process. Tempering allows you to solidify chocolate, witch allows it to melt smoothly in your mouth. • The mixture is then poured into molds and cooled in a cooling chamber.

  12. Works Cited • http://www.santabarbarachocolate.com/cocoa-powders-c-40.html - Slide #3 • Http://easychocolatecake.blogspot.com/2011/01/baking-chocolate.html-slide#3 • http://cocoa-heaven.com/2008-cocoa-heaven-chocolympics-%E2%80%93-the-chocolate-candy-bar-relay/-slide#3 • http://commons.wikimedia.org/wiki/File:Jordan-Timaeus_001.jpg- Slide#4 • p://www.hdicon.com/vector-logos/hersheys/-Slide#5/6 • http://www.allchocolate.com/understanding/how_chocolate_is_made/at_factory.aspx-pages7-11

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