Chocolate, the most popular type and flavor of foods

Chocolate, the most popular type and flavor of foods | agriculture commodities - commodity prices - food sciences | Chocolate is a raw food or products made from the seed of the tropical tree Theobroma cacao. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its first documented use around 1100 BC. Most Meso-american people used chocolate as a drinks , including the Aztecs, who made a drink called Xocolatl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop flavor.

After fermentation, the cacao beans are dried, cleaned, and then roasted, and the bark/shell is removed to produce the nibs of cocoa. The coocoa nibs are then ground to cocoa mass, raw chocolate in rough form. Since this is usually the cocoa mass is liquefied, then molded with or without other ingredients, it's called chocolate liquor. Chocolate liquor can be produced to two products: the cocoa butter and cocoa solid. No sweet baking chocolate (bitter chocolate), contains primarily cocoa solid and cocoa butter in varying proportions. The large chocolate consumed today in the form of sweet chocolate, combining cocoa butter or other fats, cocoa solid  and sugars. Milk chocolate is sweet chocolate also contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar and milk but no cocoa solids.

The cocoa solid contains alkaloids such as theobromine and phenethylamine which have physiological effects on the body. This is relating  to serotonin in the brain. In some studies it was found that chocolate, eaten in moderate, can lower blood pressure. The presence of theobromine makes chocolate toxic to some animals, especially dogs and cats.

Chocolate has become one of the types of the most popular foods and flavors of the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other symbols of the Christmas holidays, and heart chocolate or chocolate heart-shaped boxes of Valentine's Day. Chocolate is also used in hot and cold beverages, to produce chocolate milk and hot chocolate. About three-quarters of world production of cocoa beans takes place in West Africa. @agriculture commodities

How to Turn Cocoa Powder into Chocolate

There are hundreds of recipes that involve many kinds of sugar, milk and cocoa. Some of the enriched chocolate comes from recipes of cocoa. You need not to be an expert in the kitchen to conjure up a batch of chocolate. Use this chocolate to frost brownies, ice cream or even to eat like fudge.

Goods you should prepare:

• 1 teasp. pure vanilla extract
• 1 pound powdered sugar
• 1 stick margarine or butter
• 4 tabblesp. unsweetened cocoa powder
• 6 tabblesp. milk
• chopped nuts (optional)

Directions:

1. Place 1 stick of butter in a medium saucepan.
2. Add 4 tbsp. unsweetened cocoa powder and 6 tablespoons. milk. That's all boiling over medium-high heat.
3. Remove pan from heat and add 4 cups of powdered sugar. Stir until sugar is well blended. If you do not want lumps in your chocolate, sift powdered sugar first.
4. Stir in a c. tea. vanilla and chopped nuts or any nut.
5. Pour the chocolate over ice cream or spread on hot brownies.

Baking with Chocolate and Cocoa

Many recipes for chocolate cakes are complicated and some even requires specialized ingredients of equipment. However, it is also possible to make delicious cakes without the most expensive bittersweet chocolate or expensive equipment. See our selection of recipes.

Chocolate or cocoa

A cake made with cocoa instead of chocolate can be as delicious as a cake made with chocolate (e.g. some brownies). In some cases cocoa makes the cake more moist and more flavorful. However, some cakes must be made with chocolate (e.g. chocolate mousse cakes), and some are best if a combination of chocolate and cocoa is used. Chocolate icing is best if made with chocolate.

Both natural and Dutched cocoa may be used. Natural cocoa is slightly acidic and has a lighter color than Dutched cocoa. Natural cocoa may be used in combination with baking soda even if no additional acidifier is used in the recipe. Dutched cocoa has a darker color and is alkaline. It must not be used in combination with baking soda without adding an acidic ingredient, e.g., orange juice or sour cream.

Type of chocolate

It is very important to use the type of chocolate which is specified in the recipe. Never use a bittersweet chocolate if the recipe specifies semi-sweet or sweet! The quality of the chocolate is more important for recipes requiring fairly large amounts of chocolate compared to other ingredients (for example chocolate mousse, souffle, truffle, or a chocolate frosting). However, when you try a new recipe for the first time we recommend that you do not use very expensive chocolate before you have tested the recipe.

Melting chocolate

Be very careful when melting the chocolate. Chocolate starts to melt at around 95 degrees F / 35 degrees C and cannot stand a temperature above 120 degrees F / 50 degrees C; then it burns, separates and cannot be used. Therefore a double boiler should be used. Chop the chocolate coarsely and put it into the upper bowl. Stir frequently when it starts to melt, preferably with a plastic spatula. Once melted it will stay fluid for at least 30 minutes. The melted chocolate should not get in direct contact with water or steam. Please note that if the upper bowl in the double boiler is in direct contact with boiling water for several minutes the chocolate may burn. To avoid this use non-boiling hot water and stir frequently; alternatively place the upper bowl above boiling water and let the heat from the steam melt the chocolate in the upper bowl.

You can also melt chocolate in the microwave oven: put coarsely chopped chocolate in a glass bowl and put the bowl in the microwave oven. Use medium setting. The time will vary depending on the type of oven, the approximate melting time is 2 minutes for 6 oz (180 g).

In some recipes chocolate is dissolved by pouring boiling cream over chocolate chips, and that works well if you stir constantly.

Baking soda or baking powder

Traditionally baking soda is preferred in some countries and baking powder in others. Baking soda requires an acidic ingredient in order to work properly and in order to avoid an alkaline flavor of the cake. This acidic ingredient may be natural cocoa, orange juice, lemon juice, acetic acid, or sour cream. Baking powder is more neutral and does therefore not require an acidic ingredient. If a recipe calls for baking powder you should not use baking soda instead.

Source: Cacaoweb.net