0_Wizard
Chocolate is a delicious sweet, and made from "Theobroma cacao' seeds. They roast, then ground it first.
Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground.
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Chocolate
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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
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 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.
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.
Cacao necrosis virus
"Cacao necrosis virus" (CNV) is a plant pathogenic virus of the genus "nepovirus" that infects "Theobroma cacao" en natura causing cacao necrosis disease. CNV is considered synonymous with Strain S of cacao swollen shoot virus. Unlike cacao swollen-shoot virus, it is not transmitted by mealybugs nor vectored by aphids, beetles or leafhoppers that also commonly infest cacao. It is serologically, distantly related to Tomato black ring virus and very distantly related to Hungarian Chrome Mosaic virus. Cacao necrosis virus is restricted to systemic infection of "Theobroma cacao" in nature. Symptoms on cacao include an acute stage showing translucent veinal necrosis of leaves, necrotic or chlorotic spots of leaves, defoliation, and dieback of shoots that rarely leads to seedling death if infected by the Ghanaian isolate.
Theobroma bicolor
Theobroma bicolor, known commonly as the Mocambo tree, jaguar tree, balamte, or pataxte, among various other common names, is a tree in the genus "Theobroma" (family Malvaceae), which also contains the better-known "Theobroma cacao" (cocoa tree). It is known from Central and South America, including stretches of the Amazon rainforest in Brazil, Colombia, Ecuador, and Peru. "T. bicolor" is the only species in the "Rhytidocarpus" section of "Theobroma". It was described by Alexander von Humboldt and Aimé Bonpland in 1808. "T. bicolor" can reach a height of 3–8 metres in open fields, although in the understories of forests it can grow to 25–30 metres.
Theobroma
Theobroma is a genus of flowering plants in the mallow family, Malvaceae, that is sometimes classified as a member of Sterculiaceae. It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America. The generic name is derived from the Greek words θεός ("theos"), meaning "god," and βρῶμα ("broma"), meaning "food". It translates to "food of the gods." "Theobroma cacao", the best known species of the genus, is used for making chocolate. Several species of "Theobroma" produce edible seeds, notably cacao, cupuaçu, and mocambo. Cacao is commercially valued as the source of cocoa and chocolate.
1_Apprentice
That sounds excellent. Where did it originate?
0_Wizard
The earliest in can be found is Mexico (Olmecs), and beverages from back in 1900 BCE!
The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating back to 1900 BCE.
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Olmec
The Olmecs were the earliest known major civilization in Mexico following a progressive development in Soconusco. They lived in the tropical lowlands of south-central Mexico, in the present-day states of Veracruz and Tabasco. It has been speculated that Olmec derive in part from neighboring Mokaya or Mixe–Zoque. The population of the Olmecs flourished during Mesoamerica's formative period, dating roughly from as early as 1500 BCE to about 400 BCE. Pre-Olmec cultures had flourished in the area since about 2500 BCE, but by 1600–1500 BCE, early Olmec culture had emerged, centered on the San Lorenzo Tenochtitlán site near the coast in southeast Veracruz.
Indus Valley Civilisation
The Indus Valley Civilisation (IVC), or Harappan Civilisation, was a Bronze Age civilisation (3300–1300 BCE; mature period 2600–1900 BCE) mainly in the northwestern regions of South Asia, extending from what today is northeast Afghanistan to Pakistan and northwest India. Along with Ancient Egypt and Mesopotamia, it was one of three early cradles of civilisations of the Old World, and of the three, the most widespread. Aridification of this region during the 3rd millennium BCE may have been the initial spur for the urbanisation associated with the civilisation, but eventually also reduced the water supply enough to cause the civilisation's demise, and to scatter its population eastward.
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".
History of science and technology in the Indian subcontinent
The history of science and technology in the Indian Subcontinent begins with prehistoric human activity in the Indus Valley Civilization to early states and empires. Following independence, science and technology in the Republic of India has included automobile engineering, information technology, communications as well as space, polar, and nuclear sciences. By 5500 BCE a number of sites similar to Mehrgarh had appeared, forming the basis of later chalcolithic cultures. The inhabitants of these sites maintained trading relations with Near East and Central Asia. This was developed in the Indus Valley Civilization by around 4500 BCE.
Indo-Aryan migration
Indo-Aryan migration models discuss scenarios around the theory of an origin from outside South Asia of Indo-Aryan peoples, an ascribed ethnolinguistic group that spoke Indo-Aryan languages, the predominant languages of North India. Proponents of Indo-Aryan origin outside of South Asia generally consider migrations into the region and Anatolia (ancient Mitanni) from Central Asia to have started around 1500 BCE, as a slow diffusion during the Late Harappan period, which led to a language shift in northern South Asia. The Iranian languages were brought into Iran by the Iranians, who were closely related to the Indo-Aryans.
History of India
The history of India includes the prehistoric settlements and societies in the Indian subcontinent; the advancement of civilisation from the Indus Valley Civilisation to the eventual blending of the Indo-Aryan culture to form the Vedic Civilisation; the rise of Hinduism, Jainism and Buddhism; the onset of a succession of powerful dynasties and empires for more than three millennia throughout various geographic areas of the subcontinent, including the growth of Muslim dominions during the Medieval period intertwined with Hindu powers; the advent of European traders and privateers, resulting in the establishment of British India; and the subsequent independence movement that led to the Partition of India and the creation of the Republic of India.
Mesoamerican chronology
Mesoamerican chronology divides the history of pre-Columbian Mesoamerica into several periods: the Paleo-Indian (first human habitation–3500 BCE), the Archaic (3500–2000 BCE), the Preclassic or Formative (2000 BCE–200 CE), the Classic (200–1000 CE), and the Postclassic (1000–1697 CE). Some of the period divisions are taken from the history of the Maya: The Preclassic-Classic boundary marks the first Maya "collapse", the Classic-Postclassic boundary marks the second, and the end date of 1697 marks the conquest of the last independent Maya city-state, Tayasal. However, this chronology applies to other pre-Columbian Mesoamerican civilizations as well.
1_Apprentice
That's so long ago! Did they eat is like we do now?
0_Wizard
Not quite, they would use in beverages, and it was called 'xocolatl', which means bitter water. So, I imagine no sweetness!
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".
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Chocolate
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Caffeine
Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class. It is the world's most widely consumed psychoactive drug. Unlike many other psychoactive substances, it is legal and unregulated in nearly all parts of the world. There are several known mechanisms of action to explain the effects of caffeine. The most prominent is that it reversibly blocks the action of adenosine on its receptor and consequently prevents the onset of drowsiness induced by adenosine. Caffeine also stimulates certain portions of the autonomic nervous system. Caffeine is a bitter, white crystalline purine, a methylxanthine alkaloid, and is chemically related to the adenine and guanine bases of deoxyribonucleic acid (DNA) and ribonucleic acid (RNA).
Taste
Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste.
Ordeal of the bitter water
A Sotah ( / סוטה) is a woman suspected of adultery who undergoes the ordeal of bitter water or ordeal of jealousy as described and prescribed in the Priestly Code, in the Book of Numbers, the fourth book of the Hebrew Bible. The term "Sotah" itself is not found in the Hebrew Bible but is Mishnaic Hebrew based on the verse "if she has strayed" (verb: שטה "satah") in Numbers 5:12. The process was a trial by ordeal administered to the wife whose husband suspected her of adultery but who had no witnesses to make a formal case (). The ordeal is further explained in the Talmud, in the eponymous seventh tractate of "Nashim".
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.
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.
Sweetness
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are regarded as a pleasurable experience, except perhaps in excess. Fructose is sweeter than glucose and sucrose. This has made possible the production of sugar syrups with the sweetness and certain other properties of sucrose starting from starch. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and asapartame.
Aspartame
Aspartame (APM) is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018 evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria (PKU) must be aware of this as an additional source.
1_Apprentice
The way these ingredients have developed over time is fascinating
0_Wizard
It is, since the cacoa tree seeds have a very bitter taste, it was fermented so the flavor would come out.
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
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Chocolate
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Taste
Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste.
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.
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
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".
Aftertaste
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived "after" a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste (and aftertaste) signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception.
Gustducin
Gustducin is a G protein associated with taste and the gustatory system, found in some taste receptor cells. Research on the discovery and isolation of gustaducin is recent. It is known to play a large role in the transduction of bitter, sweet and umami stimuli. Its pathways (especially for detecting bitter stimuli) are many and diverse. An intriguing feature of gustducin is its similarity to transducin. These two G proteins have been shown to be structurally and functionally similar, leading researchers to believe that the sense of taste evolved in a similar fashion to the sense of sight. Gustducin is a heterotrimeric protein composed of the products of the GNAT3 (α-subunit), GNB1 (β-subunit) and GNG13 (γ-subunit).
Coffee bean
A coffee bean is a seed of the coffee plant and the source for coffee. It is the pit inside the red or purple fruit often referred to as a cherry. Just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even though the coffee beans are seeds, they are referred to as "beans" because of their resemblance to true beans. The fruits – coffee cherries or coffee berries – most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two. This is called a "peaberry". The peaberry occurs only between 10 and 15% of the time, and it is a fairly common (yet scientifically unproven) belief that they have more flavour than normal coffee beans.