0_Wizard
Chocolate is usually sweet, brown after being roasted 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".
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.
Bengali cuisine
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the West Bengal state of India. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet. Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern "service à la russe" style of French cuisine, with food served course-wise rather than all at once.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
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.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
1_Apprentice
I love chocolate. It's really sweet.
0_Wizard
Chocolate can be in the form of liquid, paste, or a block.
It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.
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".
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.
Nutella
Nutella (; ) is a brand of sweetened hazelnut cocoa spread manufactured by the Italian company Ferrero that was first introduced in 1965, although its first iteration dates to 1963. Pietro Ferrero, who owned a bakery in Alba, Piedmont, an area known for the production of hazelnuts, sold an initial batch of of ""Pasta Gianduja"" in 1946. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. Ferrero instead used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the limited chocolate supply. This product, called ""Pasta Gianduja"" was originally sold as a solid block, but Ferrero started to sell a creamy version in 1951 as ""Supercrema"".
Shrimp paste
Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines. It is known as terasi (also spelled "trassi", "terasie") in Indonesian, ngapi ( ) in Burmese, Dangpuithu in Mizo (Northeast India), kapi (กะปิ ) in Thai, Khmer (កាពិ ) and Lao (ກະປິ ), belacan (also spelled "belachan", "blachang") in Malay, mắm ruốc, mắm tép and mắm tôm in Vietnamese (the name depends on the shrimp used), bagoong alamang (also known as "bagoong aramang") in Tagalog, haa1 zoeng3/haa1 gou1(蝦醬／蝦膏) in Cantonese Chinese and hom ha/hae ko () in Min Nan Chinese.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
Doughnut
A doughnut or donut (both: or ; see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped (the "hole"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing.
List of Dutch inventions and discoveries
The Netherlands had a considerable part in the making of modern society. The Netherlands and its people have made numerous seminal contributions to the world's civilization, especially in art, science, technology and engineering, economics and finance, cartography and geography, exploration and navigation, law and jurisprudence, thought and philosophy, medicine, and agriculture. Dutch-speaking people, in spite of their relatively small number, have a significant history of invention, innovation, discovery and exploration. The following list is composed of objects, (largely) unknown lands, breakthrough ideas/concepts, principles, phenomena, processes, methods, techniques, styles etc., that were discovered or invented (or pioneered) by people from the Netherlands and Dutch-speaking people from the former Southern Netherlands ("Zuid-Nederlanders" in Dutch).
1_Apprentice
I've never heard of chocolate paste. What is it like?
0_Wizard
Cacao is cultivate by many cultures for chocolatae.
Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica.
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".
Theobroma cacao
Theobroma cacao, also called the cacao tree and the cocoa tree, is a small ( tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate. Leaves are alternate, entire, unlobed, long and broad. The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, diameter, with pink calyx. The floral formula is ✶ K5 C5 A(5°+5²) (5). While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, "Forcipomyia" midges in the subfamily Forcipomyiinae.
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.
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.
Marital rape
Marital rape (or spousal rape) is the act of sexual intercourse with one's spouse without the spouse's consent. It is a form of domestic violence and sexual abuse. Although, historically, sexual intercourse within marriage was regarded as a right of spouses, engaging in the act without the spouse's consent is now widely recognized by law and society as a wrong and as a crime. It is recognized as rape by many societies around the world, repudiated by international conventions, and increasingly criminalized. The issues of sexual and domestic violence within marriage and the family unit, and more specifically, the issue of violence against women, have come to growing international attention from the second half of the 20th century.
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.
Future Circular Collider
The Future Circular Collider (FCC) study aims at developing conceptual designs for a post-LHC particle accelerator research infrastructure in a global context, with an energy significantly above that of previous circular colliders (SPS, Tevatron, LHC). The FCC study explores the feasibility of different particle collider scenarios with the aim of significantly expanding the current energy and luminosity frontiers. It aims to complement existing technical designs for linear electron/positron colliders (ILC and CLIC). The study has an emphasis on proton/proton (hadron) and electron/positron (lepton) colliders while a hadron/lepton scenario is also examined.
1_Apprentice
What kind of cultures cultivate cacao?
0_Wizard
Caocao flowers are pollinated by flies, rather than bees.
While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, "Forcipomyia" midges in the subfamily Forcipomyiinae.
partner_Bee_6
Theobroma cacao
partner_1_Theobroma_cacao
Pollination syndrome
Pollination syndromes are suites of flower traits that have evolved in response to natural selection imposed by different pollen vectors, which can be abiotic (wind and water) or biotic, such as birds, bees, flies, and so forth. These traits include flower shape, size, colour, odour, reward type and amount, nectar composition, timing of flowering, etc. For example, tubular red flowers with copious nectar often attract birds; foul smelling flowers attract carrion flies or beetles, etc. The "classical" pollination syndromes as they are currently defined (see below) were developed in the 19th century by the Italian botanist Federico Delpino.
Bee
Bees are flying insects closely related to wasps and ants, known for their role in pollination and, in the case of the best-known bee species, the European honey bee, for producing honey and beeswax. Bees are a monophyletic lineage within the superfamily Apoidea and are presently considered a clade, called Anthophila. There are nearly 20,000 known species of bees in seven recognized biological families. They are found on every continent except Antarctica, in every habitat on the planet that contains insect-pollinated flowering plants. Some species including honey bees, bumblebees, and stingless bees live socially in colonies.
Pollination
Pollination is the process by which pollen is transferred to the female reproductive organs of a plant, thereby enabling fertilization to take place. Like all living organisms, seed plants have a single major purpose: to pass their genetic information on to the next generation. The reproductive unit is the seed, and pollination is an essential step in the production of seeds in all spermatophytes (seed plants). For the process of pollination to be successful, a pollen grain produced by the anther, the male part of a flower, must be transferred to a stigma, the female part of the flower, of a plant of the same species.
Entomophily
Entomophily or insect pollination is a form of pollination whereby pollen of plants, especially but not only of flowering plants, is distributed by insects. Flowers pollinated by insects typically advertise themselves with bright colours, sometimes with conspicuous patterns (honey guides) leading to rewards of pollen and nectar; they may also have an attractive scent which in some cases mimics insect pheromones. Insect pollinators such as bees have adaptations for their role, such as lapping or sucking mouthparts to take in nectar, and in some species also pollen baskets on their hind legs. This required the coevolution of insects and flowering plants in the development of pollination behaviour by the insects and pollination mechanisms by the flowers, benefiting both groups.
Coevolution
In biology, coevolution occurs when two or more species reciprocally affect each other's evolution. Charles Darwin mentioned evolutionary interactions between flowering plants and insects in "On the Origin of Species" (1859). The term coevolution was coined by Paul R. Ehrlich and Peter H. Raven in 1964. The theoretical underpinnings of coevolution are now well-developed, and demonstrate that coevolution can play an important role in driving major evolutionary transitions such as the evolution of sexual reproduction or shifts in ploidy. More recently, it has also been demonstrated that coevolution influences the structure and function of ecological communities as well as the dynamics of infectious disease.
Colony collapse disorder
Colony collapse disorder (CCD) is the phenomenon that occurs when the majority of worker bees in a colony disappear and leave behind a queen, plenty of food and a few nurse bees to care for the remaining immature bees and the queen. While such disappearances have occurred throughout the history of apiculture, and were known by various names (disappearing disease, spring dwindle, May disease, autumn collapse, and fall dwindle disease), the syndrome was renamed colony collapse disorder in late 2006 in conjunction with a drastic rise in the number of disappearances of western honey bee ("Apis mellifera") colonies in North America.
Flower
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Magnoliophyta, also called angiosperms). The biological function of a flower is to effect reproduction, usually by providing a mechanism for the union of sperm with eggs. Flowers may facilitate outcrossing (fusion of sperm and eggs from different individuals in a population) or allow selfing (fusion of sperm and egg from the same flower). Some flowers produce diaspores without fertilization (parthenocarpy). Flowers contain sporangia and are the site where gametophytes develop.