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Chocolate ( Pronounced comprises a number of raw and processed foods that are produced from the seed of the tropical Cacao tree. Native to lowland tropical South America , cacao has been cultivated for three millennia in Central America and Mexico , with its earliest documented used around 1100 BC. All of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztec s, who made it into a beverage known as ''xocolātl'', a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense Bitter taste, and must be Fermented to develop the flavor. After being roasted and ground, the resulting products are known as chocolate or Cocoa . Much of the chocolate consumed today is made into bars that combine are popular on Easter , coins on Hanukkah , Santa Claus and other holiday symbols on Christmas , and hearts on Valentine's Day . Chocolate is also used in cold and hot beverages, to produce chocolate milk and cocoa. Chocolate contains Alkaloid s such as Theobromine and Phenethylamine , which have physiological effects on the body. It has been linked to Serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure. Sides square off in chocolate fight The presence of theobromine renders it toxic to some animals. ]] HISTORY See Also: History of chocolate The word "chocolate" comes from the 2006 ) However, Micheal D. Coe, professor Emeritus of Anthropology and Curator Emeritus in the Peabody Museum of Natural History at Yale University, and coauthor of the book ''The True History of Chocolate'', argues that the word ''xocolatl'' appears in "no truly early source on the Nahuatl language or on Aztec culture." Chocolate has been used solely as a drink for nearly all of its history. The earliest record of using chocolate pre-dates the Mayans. Chocolate residue has been found in pottery dating to 1100 BC from Honduras, "Cradle of Chocolate? Cacao craving may explain 3000-year occupation of Honduran village, archaeologists say" (accessed 2007 ) Chocolate was also an important luxury good throughout 2007 For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one avocado was worth three beans. PRODUCTION Roughly two-thirds of the entire world's cocoa is produced in Western Africa, with close to half of the total sourced from Côte D'Ivoire . Like many food industry producers, individual cocoa farmers are at the mercy of volatile world markets. The price can vary from £500 ($945) to £3,000 ($5,672) per ton, in the space of just a few years. While investors trading in cacao can dump shares at will, individual cocoa farmers cannot increase production or abandon trees at anywhere near that pace. When cocoa prices drop, farmers in West Africa sometimes cut costs by using slave labor.1 It has been alleged that an estimated 90% of cocoa farms in Côte d'Ivoire have used some form of Slave Labor in order to remain viable.2 According to the World Cocoa Foundaton, some 50 million people around the world depend on cocoa as a source of livelihood. Despite some disagreement in the EU about the definition, chocolate is any product made primarily of Cocoa Solids and Cocoa Fat . The different flavours of chocolate can be obtained by varying the time and temperature when roasting the beans, by adjusting the relative quantities of the cocoa solids and cocoa fat, and by adding non-chocolate ingredients. Production costs can be decreased by reducing cocoa solid content or by substituting Cocoa Butter with a non-cocoa fat, but allowing chocolate to be made with vegetable oils could have serious consequences for the millions of growers whose livelihoods depend on cocoa. There are two main jobs associated with creating chocolate candy, ''chocolate makers'' and ''chocolatiers''. Chocolate makers use harvested Cacao Beans and other ingredients to produce Couverture Chocolate . Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, baked goods, etc.).3 BEAN Varieties The three main varieties of Cacao beans used in chocolate are Criollo , Forastero and Trinitario . Criollo is the rarest and most expensive cocoa on the market and is native to Central America , the Caribbean Islands and the northern tier of South American states. There is some dispute about the genetic purity of cocoas sold today as Criollo, because most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavour of Criollo is unique. It is described as delicate yet complex, low in classic chocolate flavour, but rich in "secondary" notes of long duration. Forastero is a large group of wild and cultivated cacaos, most likely native to the Amazon Basin . The African cocoa crop is entirely of the Forastero variety. They are significantly hardier and of higher yield than Criollo. Forastero cocoas are typically strong in classic "chocolate" flavour, but have a short duration and are unsupported by secondary flavours. There are exceptional Forasteros, such as the "Nacional" or the "Arriba" varieties, which can be very complex flavors. Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad (hence the name) after an introduction of (Amelonado) Forastero to the local Criollo crop. These cocoas encompass a wide range of flavour profiles according to the genetic heritage of each tree. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. The share of higher quality Criollos and Trinitarios (so-called ''flavour cacao'') is just under 5% per annum.4 Cacao trees are difficult to grow and cultivate as they will only grow twenty degrees north and twenty degrees south of the equator. The temperature for cacao trees cannot drop below sixty degrees Fahrenheit without damaging the tree. Harvesting Harvesting cacao beans is a delicate process. First, the pods, containing Cacao beans, are harvested. The beans, together with their surrounding pulp, are removed from the pod and placed in piles or bins to Ferment for three to seven days. The fermentation process is what gives the beans their familiar chocolate taste. The beans must then be quickly dried to prevent mold growth; weather permitting, this is done by spreading the beans out in the sun. Chocolate liquor The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. The beans are then cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground which releases and melts the Cocoa Butter producing Chocolate Liquor . There are three things that can be done with the chocolate liquor at this point:
Blending See Also: Types of chocolate Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
Usually, an emulsifying agent such as Soya Lecithin is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO -free (Soya is a heavily genetically modified crop), sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR , an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same Mouthfeel . The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolates tend to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added. Different manufacturers develop their own "signature" blends based on the above formulas but varying proportions of the different constituents are used. to serve Fondue .]] The finest plain dark chocolate couvertures contain at least 70% cocoa (solids + butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Some chocolate makers say that these "chocolate" products should not be classed as couvertures, or even as chocolate, because of the low or virtually non-existent cocoa content. In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, Lobbied the Food And Drug Administration to change the legal definition of chocolate to let them substitute Partially Hydrogenated Vegetable Oils for cocoa butter in addition to using artificial sweeteners and milk substitutes.5 Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. 67 Conching See Also: Conching The penultimate process is called ''conching''. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept liquid by frictional heat. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing. Tempering The final process is called '' Temper ing''. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties. Making good chocolate is about forming the most of the type V crystals. This provides the best appearance and mouth feel and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization. Generally, the chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals. Then the chocolate is cooled to about 27 °C (80 °F), which will allow crystal types IV and V to form (VI takes too long to form). At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just the type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used-- the most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. Two classic ways of manually tempering chocolate are:
Chocolate tempering machines (or ''temperers'') with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications. Storing Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 Degrees Celsius (59 to 63 degrees Fahrenheit ), with a relative humidity of less than 50%. Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate should be stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day can result in an oily texture. Although visually unappealing, these conditions are perfectly safe for consumption.8910 PHYSIOLOGICAL EFFECTS Pleasure of consuming Part of the pleasure of eating chocolate is due to the fact that its in the brain, which produces feelings of pleasure.11 A study reported by the BBC indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.http://news.bbc.co.uk/2/hi/health/6558775.stm Research has shown that heroin addicts tend to have an increased liking for chocolate; this may be because it triggers Dopamine release in the brain's Reinforcement systems12 — an effect, albeit a legal one, similar to that of Cocaine . Potential health benefits and risks Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. Dark chocolate, with its high cocoa content, is a rich source of the Flavonoid s Epicatechin and Gallic Acid , which are thought to possess cardioprotective properties. Cocoa possesses a significant Antioxidant action, protecting against LDL Oxidation , perhaps more than other Polyphenol Antioxidant -rich foods and beverages. Processing cocoa with alkali destroys most of the flavonoids.13 Some studies have also observed a modest reduction in Blood Pressure and flow-mediated dilation after consuming approximately 100g of dark chocolate daily. There has even been a Fad Diet , named "Chocolate diet", that emphasizes eating chocolate and cocoa powder in capsules. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S. & Crozier, A. 2003. Plasma antioxidants from chocolate. ''Nature'' 424, 1013 Processed cocoa powder (so called Dutch chocolate), processed with Alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. PDF file - requires subscription Chocolate is also a calorie-rich food with a high fat content, so daily intake of chocolate also requires reducing caloric intake of other foods. Two-thirds of the fat in chocolate comes in the forms of a Saturated Fat called Stearic Acid and a monounsaturated fat called Oleic Acid . However, unlike other saturated fats, stearic acid does not raise levels of LDL Cholesterol in the bloodstream.14 Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower themKondo K, Hirano R, Matsumoto A, Igarashi O, Itakura H., Inhibition of LDL oxidation by cocoa, Lancet, November 1996; 348(2):1514.. Several Population Studies have observed an increase in the risk of certain Cancer s among people who frequently consume sweet 'junk' foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggest that cocoa flavonoids may possess Anticarcinogenic mechanisms, but more research is needed to prove this idea. The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain Biomarkers of Cardiovascular Disease , the amount needed to have this effect would provide a relatively large quantity of Calories which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'.15. Studies suggest a specially formulated type of cocoa may boost brain function and delay decline as people age." New Benefits Found in Chocolate ". Reuters , February 19 , 2007 . Small but regular amounts of dark chocolate were shown to lower the possibility of Heart Attack . Chocolate good for your heart As a stimulant See Also: chocoholism Chocolate contains a variety of substances, some of which have an effect on body chemistry. These include:
Current research indicates that chocolate has a weak Stimulant effect due mainly to its content of Theobromine .Smit HJ, Gaffan EA, Rogers PJ. (2004) Methylxanthines are the psycho-pharmacologically active constituents of chocolate. ''Psychopharmacology'' Nov;176(3-4):412-9. (Abstract) from PubMed. However, chocolate contains too little of this compound for a reasonable serving to create effects in humans that are on par with a Coffee buzz. Chocolate contains only small amounts of the compound Caffeine .16 There are 5 to 10 milligrams of caffeine in one ounce of bittersweet chocolate, 5 milligrams in milk chocolate, and 10 milligrams in a 170 millilitre cup of cocoa. There are 100 to 150 milligrams of caffeine in a 220 millilitre cup of coffee; it would be necessary to eat more than a dozen chocolate bars to get the same amount of caffeine as one cup of coffee. The Pharmacologist Ryan J. Huxtable has described chocolate as "more than a food but less than a Drug ". However, chocolate is a very potent stimulant for Horse s; its use is therefore banned in Horse-racing . Theobromine is also a contributing factor in Acid Reflux because it relaxes the esophageal sphincter muscle, allowing stomach acid to enter the esophagus more easily. Chocolate also contains small quantities of the Endogenous Cannabinoid Anandamide and the cannabinoid breakdown inhibitors N-oleoylethanolamine and N-linolenoylethanolamine . Anandamides are produced naturally by the body, in such a way that their effects are extremely targeted (compared to the broad systemic effects of drugs like Tetrahydrocannabinol ) and relatively short-lived. In experiments, ''N''-oleoylethanolamine and ''N''-linolenoylethanolamine interfere with the body's natural mechanisms for breaking down endogenous cannabinoids, causing them to last longer. However, noticeable effects of chocolate related to this mechanism in humans have not been demonstrated. Some studies have described a condition called Hysteroid Dysphoria , characterized by repeated episodes of depressed mood in response to feeling rejected, and a craving for chocolate. Medical applications Mars, Incorporated , a Virginia-based candy company, spends millions of dollars each year on Flavonol research. The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. According to Mars-funded researchers at Harvard , the University Of California , and European universities, cocoa-based prescription drugs could potentially help treat Diabetes , Dementia and other diseases.17 Coughing Aphrodisiac Romantic lore commonly identifies chocolate as an Aphrodisiac . The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. More recently, suggestion has been made that Serotonin and other chemicals found in chocolate, most notably Phenethylamine , can act as mild sexual stimulants. While there is no firm proof that chocolate is indeed an aphrodisiac, giving a Gift of chocolate to one's sweetheart is a familiar courtship ritual.For a relatively recent study, see: Di Tomaso E, Beltramo M, Piomelli D (1996) Brain cannabinoids in chocolate. Nature 382: 677-678. doi:10.1038/382677a0 Acne There is a popular belief that the consumption of chocolate can cause Acne . Pure chocolate contains anti-oxidants which aid better skin complexion. The University Of Pennsylvania and the US Naval Academy conducted experiments that fed subjects chocolate or a bar with similar amounts of macronutrients (fat, sugar etc.) and found that consumption of chocolate, frequent or not, had no effect on the developing of acne. 20 SEE ALSO
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