0_Wizard
Chocolate while typically a sweet delicacy  usually prepared with cacao seeds toasted and ground
Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground.
chosen_Chocolate_0
Chocolate
chosen_topic_0_Chocolate
Chocolate
Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as "xocolātl" , a Nahuatl word meaning "bitter water".
Aztec cuisine
Aztec cuisine was the cuisine of the Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn (maize), a crop that was so important to Aztec society that it played a central part in their mythology. Just like wheat in much of Europe or rice in most of East Asia, it was the food without which a meal was not a meal. It came in varieties that differed in color, texture, size and prestige, and was eaten as corn tortillas, tamales or "ātōlli", maize gruel. The other constants of Aztec food were salt and chili peppers and the basic definition of Aztec fasting was to abstain from these two flavors.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
History of chocolate
The history of chocolate begins in Mesoamerica. Fermented beverages made from chocolate date back to 1900 BC. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter, from a liquid, mixed with spices or corn puree. It was believed to have aphrodisiac powers and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the South of Mexico. After its arrival to Europe in the sixteenth century, sugar was added to it, rendering it an aphrodisiac, and it became popular throughout society, first among the ruling classes and then among the common people.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Hot chocolate
Hot chocolate, also known as hot cocoa, drinking chocolate or just cocoa is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate beverage is believed to have been created by the Mayans around 2,500-3,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl.
Chocolate industry in the Philippines
The chocolate industry in the Philippines evidences the agricultural roots of the Philippine society. The growing of cacao or cocoa boasts a long history stretching from the colonial times. Originating from Mesoamerican forests, cacao was first introduced by the Spanish colonizers four centuries ago. Since then the Philippine cocoa industry has been the primary producer of cocoa beans in the Southeast Asia. There are many areas of production of cacao in the Philippines, owing to its agriculture. The chocolate industry is currently on a small to medium scale. The word “chocolate” as we know it today was spelled in different ways throughout time, in different ways such as “chocalatall,” “jocolatte,” “jacolatte,” and “chockelet.” It is a derivative of the word "cacahuatl" or "xocoatl", a bitter drink the Aztecs brewed from cacao beans mixed with spices, wine, and other local ingredients that can be traced back to Pre-Columbian Mexico.
1_Apprentice
I like some chocolate but not all
0_Wizard
I agree, its a process to make chocolate ! After fermentation, the beans are dried cleaned and roasted. Quite and amazing process.
After fermentation, the beans are dried, cleaned, and roasted.
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Chocolate
chosen_topic_0_Chocolate
Chocolate
Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as "xocolātl" , a Nahuatl word meaning "bitter water".
Coffee production
Coffee production is the industrial process of converting the raw fruit of the coffee plant into the finished coffee. The coffee cherry has the fruit or pulp removed leaving the seed or bean which is then dried. While all green coffee is processed, the method that is used varies and can have a significant effect on the flavor of roasted and brewed coffee. Coffee production is a major source of income, especially for developing countries where coffee is grown. By adding value, processing the coffee locally, coffee farmers and countries can increase the revenue from coffee. A coffee plant usually starts to produce flowers three to four years after it is planted, and it is from these flowers that the fruits of the plant (commonly known as coffee cherries) appear, with the first useful harvest possible around five years after planting.
Coffee
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the "Coffea" plant. The genus "Coffea" is native to tropical Africa (specifically having its origin in Ethiopia and Sudan) and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean. The plant was exported from Africa to countries around the world. Coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and hardier robusta.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Cocoa bean
The cocoa bean, also called cacao bean, cocoa (), and cacao (), is the dried and fully fermented seed of "Theobroma cacao", from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The beans are the basis of chocolate, and of such Mesoamerican foods as "mole" and "tejate". The word "cocoa" comes from the Spanish word "cacao", which is derived from the Nahuatl word "cacahuatl". The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word "*kakaw~*kakawa". The term "cocoa" also means  The cacao tree is native to the Americas. It originated in Central America and parts of Mexico.
Chocolate industry in the Philippines
The chocolate industry in the Philippines evidences the agricultural roots of the Philippine society. The growing of cacao or cocoa boasts a long history stretching from the colonial times. Originating from Mesoamerican forests, cacao was first introduced by the Spanish colonizers four centuries ago. Since then the Philippine cocoa industry has been the primary producer of cocoa beans in the Southeast Asia. There are many areas of production of cacao in the Philippines, owing to its agriculture. The chocolate industry is currently on a small to medium scale. The word “chocolate” as we know it today was spelled in different ways throughout time, in different ways such as “chocalatall,” “jocolatte,” “jacolatte,” and “chockelet.” It is a derivative of the word "cacahuatl" or "xocoatl", a bitter drink the Aztecs brewed from cacao beans mixed with spices, wine, and other local ingredients that can be traced back to Pre-Columbian Mexico.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
1_Apprentice
Definitely, it seems a long and tedious process.
0_Wizard
Indeed. Once the shell is removed,  its creation is called the cocoa nibs, I use those on top of salads or stand alone in its original rough form
The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
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Chocolate
chosen_topic_0_Chocolate
Chocolate
Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as "xocolātl" , a Nahuatl word meaning "bitter water".
Cocoa bean
The cocoa bean, also called cacao bean, cocoa (), and cacao (), is the dried and fully fermented seed of "Theobroma cacao", from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The beans are the basis of chocolate, and of such Mesoamerican foods as "mole" and "tejate". The word "cocoa" comes from the Spanish word "cacao", which is derived from the Nahuatl word "cacahuatl". The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word "*kakaw~*kakawa". The term "cocoa" also means  The cacao tree is native to the Americas. It originated in Central America and parts of Mexico.
Ghost in the Shell: Stand Alone Complex
Ghost in the Shell: Stand Alone Complex, known in Japan as , is a Japanese anime television series produced by Production I.G and based on Masamune Shirow's manga "Ghost in the Shell". It was written and directed by Kenji Kamiyama, with original character design by Hajime Shimomura and a soundtrack by Yoko Kanno. The first season aired from October 2002 to October 2003 and was positively received by critics. A second season titled Ghost in the Shell: S.A.C. 2nd GIG, known in Japan as , aired from January 2004 to January 2005. The series centers on the members of an elite law enforcement unit known as Public Security Section 9 as they investigate cybercrime and terrorism cases; these cases often are connected to their pursuit of an elite "Super Class A" hacker and corporate terrorist known as "The Laughing Man".
Nib (pen)
A nib is the part of a quill, dip pen or fountain pen which comes into contact with the writing surface in order to deposit ink. Different types of nibs vary in their purpose, shape and size, as well as the material from which they are made. The quill replaced the reed pen across Europe by the Early Middle Ages and remained the main writing tool of the West for nearly a thousand years until the 17th century. Quills are fashioned by cutting a nib into the end of a feather obtained from a fairly large bird, such as a goose, traditionally from its left wing. A quill has the advantage of being more durable and more flexible than a reed pen, and it can also retain ink in the hollow shaft of the feather, known as the calamus, allowing more writing time between ink dippings.
Côte d'Or (chocolate)
Côte d'Or is a producer of Belgian chocolate, owned by Mondelēz International. Côte d'Or was founded in 1883 by Charles Neuhaus, a chocolate manufacturer who used the name Côte d'Or (pseudo French for Gold Coast ) referring to the old name of contemporary Ghana, the source of many of the cacao beans used in chocolate manufacturing. Côte d'Or was purchased by Jacobs Suchard in 1987; Jacobs Suchard in turn was purchased by Kraft General Foods in 1990, which forked off its chocolate and confectionery brands into Mondelez International in 2012, so that Mondelez is the current owner of the Côte d'Or brand.
Fountain pen
A fountain pen is a nib pen that, unlike its predecessor, the dip pen, contains an internal reservoir of liquid ink. The pen draws ink from the reservoir through a feed to the nib and deposits it on paper via a combination of gravity and capillary action. Filling the reservoir with ink may be achieved manually, via the use of a Pasteur pipette (eyedropper) or syringe, or via an internal filling mechanism which creates suction (for example, through a piston mechanism) to transfer ink directly through the nib into the reservoir. Some pens employ removable reservoirs in the form of pre-filled ink cartridges.
Flex nib
A Flex nib (or flexible nib) is a type of fountain pen nib that can create different line widths. Due to its non-rigid structure, a flex nib allows a writer to control line width by adjusting the pressure of the pen on paper. Increased pressure will cause the two tines of the nib to separate slightly, allowing more ink to flow onto the page. A lighter grip will allow the tines to remain close together and produce a thinner line. Range of line widths from a fountain pen is limited; however, the most flexible nibs can produce a width about six times greater than that of a regular nib. The most flexible nibs are sometimes known among collectors as "wet noodles".
1_Apprentice
I have never tried them as far as I can recall
0_Wizard
You should ! Once the cocoa mass is liquified, its called chocolate liquor. Sounds amazing :)
Once the cocoa mass is liquefied by heating, it is called chocolate liquor.
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Chocolate
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Chocolate
Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as "xocolātl" , a Nahuatl word meaning "bitter water".
Chocolate liquor
Chocolate liquor (cocoa liquor) is pure cocoa mass in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate.
Kit Kat
Kit Kat is a chocolate-covered wafer bar confection created by Rowntree's of York, United Kingdom, and is now produced globally by Nestlé, which acquired Rowntree in 1988, with the exception of the United States where it is made under license by H.B. Reese Candy Company, a division of The Hershey Company. The standard bars consist of two or four fingers composed of three layers of wafer, separated and covered by an outer layer of chocolate. Each finger can be snapped from the bar separately. There are many different flavours of Kit Kat, including milk, white, and dark chocolate. Use of the name Kit Kat or Kit Cat for a type of food goes back to the 18th century, when mutton pies known as a Kit-Kat were served at meetings of the political Kit-Cat Club in London owned by pastry chef Christopher Catling.
Cocoa bean
The cocoa bean, also called cacao bean, cocoa (), and cacao (), is the dried and fully fermented seed of "Theobroma cacao", from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The beans are the basis of chocolate, and of such Mesoamerican foods as "mole" and "tejate". The word "cocoa" comes from the Spanish word "cacao", which is derived from the Nahuatl word "cacahuatl". The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word "*kakaw~*kakawa". The term "cocoa" also means  The cacao tree is native to the Americas. It originated in Central America and parts of Mexico.
Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its best-known attribute is its melting point, which is just below human body temperature. Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cocoa beans.
Candy bar
A candy bar is a type of sugar confectionery that is in the shape of a bar. Many varieties of candy bars exist, and many are mass-produced. A candy bar frequently, though not necessarily always, includes chocolate. A "combination candy bar" is one that contains chocolate plus other ingredients, such as nuts or nougat. The Goo Goo Cluster was the first mass-produced combination bar. Between World War I and the middle of the 20th century, approximately 40,000 brands of candy bars were introduced. The earliest recorded candy bar was made in 1847 by Joseph Fry, a Quaker from Bristol, England. He discovered a way to mix the ingredients of cocoa powder, sugar and cocoa to manufacture a paste that could then be molded into a proper candy bar for consumption.
Baking chocolate
Baking chocolate, also referred to as bitter chocolate, cooking chocolate and unsweetened chocolate, is a type of chocolate that is prepared or manufactured for baking. It is used as an ingredient in desserts and in baked goods. It is typically prepared in unsweetened, bitter-sweet semi-sweet and sweet varieties. It may be prepared with chocolate liquor or cocoa solids. Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. Bittersweet baking chocolate "must contain 35 percent chocolate liquor or higher." Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being "almost all sugar."
1_Apprentice
I wonder if it is alcoholic
0_Wizard
Baking chocolate is bitter, but is wonderful for diabetics. especially the dark chocolate
Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugars.
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Chocolate
chosen_topic_0_Chocolate
Chocolate
Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as "xocolātl" , a Nahuatl word meaning "bitter water".
Baking chocolate
Baking chocolate, also referred to as bitter chocolate, cooking chocolate and unsweetened chocolate, is a type of chocolate that is prepared or manufactured for baking. It is used as an ingredient in desserts and in baked goods. It is typically prepared in unsweetened, bitter-sweet semi-sweet and sweet varieties. It may be prepared with chocolate liquor or cocoa solids. Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. Bittersweet baking chocolate "must contain 35 percent chocolate liquor or higher." Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being "almost all sugar."
Chocolate chip
Chocolate chips are small chunks of sweetened chocolate, used as an ingredient in a number of desserts (notably chocolate chip cookies and muffins), in trail mix and less commonly in some breakfast foods such as pancakes. They are often manufactured as "teardrop"-shaped volumes with flat circular bases; another variety of chocolate chips have the shape of rectangular or square blocks. They are available in various sizes, usually less than in diameter. Chocolate chips were created with the invention of chocolate chip cookies in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe.
Health effects of chocolate
The health effects of chocolate are the possible positive and negative effects on health of eating chocolate. Unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, increases the risk of obesity. Raw chocolate is high in cocoa butter, a fat removed during chocolate refining, then added back in varying proportions during manufacturing. Manufacturers may add other fats, sugars, and powdered milk as well. Although considerable research has been conducted to evaluate the potential health benefits of consuming chocolate, there are insufficient studies to confirm any effect and no medical or regulatory authority has approved any health claim.
German chocolate cake
German chocolate cake, originally German's chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting. It owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling.
Côte d'Or (chocolate)
Côte d'Or is a producer of Belgian chocolate, owned by Mondelēz International. Côte d'Or was founded in 1883 by Charles Neuhaus, a chocolate manufacturer who used the name Côte d'Or (pseudo French for Gold Coast ) referring to the old name of contemporary Ghana, the source of many of the cacao beans used in chocolate manufacturing. Côte d'Or was purchased by Jacobs Suchard in 1987; Jacobs Suchard in turn was purchased by Kraft General Foods in 1990, which forked off its chocolate and confectionery brands into Mondelez International in 2012, so that Mondelez is the current owner of the Côte d'Or brand.
Chocolate-coated marshmallow treats
Chocolate-coated marshmallow treats are produced in different variations around the world, with several countries claiming to have invented it or hailing it as their "national confection". Originally the treat was made using cream (hence the Danish name "flødeboller" (cream buns)), but the filling was later made from egg whites to help industrialize production and improve shelf life. Many languages used to call these treats by phrases or compounds using a counterpart to negro (e.g. "negro's kiss", "negro bun"); most but not all of these are increasingly being avoided, especially in formal writing, in favour of replacements such as "choco-kiss".