0_Wizard
I love chocolate! I love how it is made with theobroma cacao seeds.
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".
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.
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.
History of chocolate in Spain
The history of chocolate in Spain is part of the culinary history of Spain as understood since the 16th century, when the colonization of the Americas began and the cocoa plant was discovered in regions of Mesoamerica, until the present. After the conquest of Mexico, cocoa as a commodity travelled by boat from the port of Nueva España to the Spanish coast. The first such voyage to Europe occurred at an unknown date in the 1520s. However it was only in the 17th century that regular trade began from the port of Veracruz, opening a maritime trade route that would supply the new demand from Spain, and later from other European countries.
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.
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.
1_Apprentice
I like chocolate too! My favorite is white chocolate and cacao powder for drinks
0_Wizard
I have had cacao powder in my drink in the Philippines. It was awesome. Apparently, cocoa beans are led by the Philippines in Southeast Asia.
Since then the Philippine cocoa industry has been the primary producer of cocoa beans in the Southeast Asia.
self_Chocolate_3
Chocolate industry in the Philippines
self_2_Chocolate_industry_in_the_Philippines
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.
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.
History of chocolate in Spain
The history of chocolate in Spain is part of the culinary history of Spain as understood since the 16th century, when the colonization of the Americas began and the cocoa plant was discovered in regions of Mesoamerica, until the present. After the conquest of Mexico, cocoa as a commodity travelled by boat from the port of Nueva España to the Spanish coast. The first such voyage to Europe occurred at an unknown date in the 1520s. However it was only in the 17th century that regular trade began from the port of Veracruz, opening a maritime trade route that would supply the new demand from Spain, and later from other European countries.
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.
Environmental effects of cocoa production
The environmental effects of cocoa production  Cocoa Beans are a high demand consumer item all over the world. They are used in products such as chocolate, candy bars, drinks and cocoa powder. However, cocoa farming and the production of cocoa beans are extremely fragile and labour-intensive processes. The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on branches. Each pod contains roughly 30 to 50 beans. After the beans are extracted they must go through a time-consuming process of natural fermenting and drying. The farming process of cocoa can damage the environment depending on the practices of the farmer, as well as be limited by the environment itself.
1_Apprentice
Oh really? I thought cacao beans came from South America. Im actually from the Philippines but never tried it there
0_Wizard
Cacao beans probably do come from South America but I still had it in my drink. The Philippines leads in cocoa beans, not cacao beans.
no_passages_used
no_passages_used
no_passages_used
no_passages_used
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.
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.
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.
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.
Environmental effects of cocoa production
The environmental effects of cocoa production  Cocoa Beans are a high demand consumer item all over the world. They are used in products such as chocolate, candy bars, drinks and cocoa powder. However, cocoa farming and the production of cocoa beans are extremely fragile and labour-intensive processes. The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on branches. Each pod contains roughly 30 to 50 beans. After the beans are extracted they must go through a time-consuming process of natural fermenting and drying. The farming process of cocoa can damage the environment depending on the practices of the farmer, as well as be limited by the environment itself.
1_Apprentice
Oh sorry. Haha I misread. Do you like cocoa beans better than coffee?