Research On The Types Of Chocolates English Language Essay

Research On The Types Of Chocolates English Language EssayChocolate is a raw or bear upon food produced from the seed of the tropical Theobroma chocolate tree tree. Cacao has been cultivated for at least three millennia in Mexico, interchange and South America, with its earliest documented use around 1100 BC. The seeds of the cacao tree have an intense resentment taste, and must be fermented to develop the flavor. The type of burnt umber is determined by the various amounts of coffee butter and coffee berry liquor the chocolate contains, as well the amount of sugar and any new(prenominal) ingredients added to the mixture.TYPES OF CHOCOLATES crepuscular chocolateSweetened chocolate with high content of chocolate solids and no or rattling little milk, it may contain up to 12% milk solids. Dark chocolate can either be angelical, semi-sweet, bittersweet or unsweetened.White chocolateChocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes early(a) fla vorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color.Milk chocolateSweet chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldom used for baking, except for cookies.Sweet dark chocolateSimilar to semi-sweet chocolate, it is not always possible to distinguish among the flavor of sweet and semi-sweet chocolate. If a recipe asks for sweet dark chocolate you may also use semi-sweet chocolate.Semi-sweet chocolateThis is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies and brownies. Can be used instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 40-62% cocoa solids.Bittersweet chocolateA dark sweetened chocolate which must contain at least 35% cocoa solids. well-behaved quality bittersweet chocolate usually contains 60% to 85% cocoa solids depending on b rand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking/cooking.Unsweetened chocolateA bitter chocolate which is only used for baking. The flavor is not good, so it is not suitable for eating.HEALTH BENEFITS OF CHOCOLATESStudies show that eating chocolate, primarily dark chocolate, may sacrifice to improved cardiovascular health. Packed with natural antioxidants, dark chocolate and cocoa sit in the same good-for-you category as green tea and blueberries. Thats because chocolate comes from cacao beans (or cocoa beans), which grow on the cacao tree and be full of natural plant nutrients. Most of the studies to date highlight dark chocolates health values because it has the highest percentage of cocoa solids, therefore more flavanol antioxidants.Heart Health Benefits of Dark ChocolateDark chocolate is good for your heart. A small bulwark of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate ar dismount Blood Pressure Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.Lower Cholesterol Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent. different Benefits of Dark ChocolateChocolate also holds benefits apart from protecting your heartit tastes goodit stimulates endorphin production, which gives a feeling of pleasureit contains serotonin, which acts as an anti-depressantit contains Theobromine, caffeine and other substances which are stimulantsPh.D., marchingk Stibich, ( two hundred6). Health Benefits of Chocolate. Retrieved 6 March 2011 from About.com http//longevity.about.com/od/lifelongnutrition/p/chocolate.htmcacaoweb (2005). types of chocolate. Retrieved 6 March 2011 from cacaoweb http//www.cacaoweb.net/chocolate.htmlHIS TORY OF CHOCOLATES1500 B.C. 300 B.C.The Olmec Indians are believed to be the primary to grow cocoa beans (kakawa) as a domestic crop. Cacao trees have grown wild for possibly 10,000 course of instructions. The Olmec civilization lasts to about 300 B.C.300 B.C. 500 A.D.250 to 900The Olmec, a very sophisticated society, give much of their culture to the Maya, including xocoatl, sho-KWA-til. Consumption of cocoa beans is occupyricted to the Mayan societys elite, in the form of an unsweetened cocoa drink made from the ground beans.A.D. 600 jet600The Maya migrate into northern regions of South America and Mesoamerica, establishing the earliest k instantlyn cocoa plantations in the Yucatan. Nobles drink frothy cacau from tall pottery beakers. Beans are a rich commodity, used both as a means of payment and as units of calculation.Beans are local and international cash a turkey could be bought for 200 beans, a tomato for 3 beans. Later, when the Maya trade with the Aztecs, 400 bean s equal 1 Aztec Zontli, 8000 beans equal 1 Aztec Xiquipilli.Ancient Mexicans believe that Tonacatecutli, the goddess of food, and Calchiuhtlucue, the goddess of water, are guardian goddesses of cocoa. Each year they perform human sacrifices for the goddesses, giving the victim cocoa at his last meal.1200 ADThe Aztecs believed the first cocoa plant was created by Quetzalcoatl who came from heaven on the good morning star. As the Aztecs didnt know about sugar, other spices were used. Mostly spices like chilli to flavour the drink as it was a little bitter. During this time, cocoa beans were used for currency as they valued the plant so much.1492Columbus brings back a few beans to present to the King and Queen. However, they were mostly ignored amongst all the other wonderful array of goods that were brought back.1528Hernando Cortez again sees the benefit of the cocoa bean and surmises that it might taste a little better if sugar cane was added. Vanilla pods, flowers, cinnamon and ot her spices were used also. This blending was regarded as a success Because of the high cost of cocoa, it was still a luxury which only the rich could afford.1645Beans were again part of the serving of Princess Maria Theresa to Louis XIV. This time, the phenomenon of chocolate took off in France. It was also considered an aphrodisiac and was reputed to have helped several Kings and Queens to entice their lovers.1671An accident by a kitchen boy leads to the make of praline. A tray of almonds was dropped. Chef tries to whip the kitchen boy but instead drops the pan of hot sugar over the almonds. The Duke of Plesslis-Praslin was served up the cooled mess and was so happy with it, he named it afterward himselfLate 1600s to early 1700sChocolate houses spring up all over Europe. During this mass craze for the drink and the increase in growers, cocoa bean prices drop. The artifice of a steam engine helps with the grinding of the beans and speeds up manufacturing.1765The first chocolate making factory in the USA.1800Chocolate becomes an Industry on its own.1900-1970s1900Milton Hershey creates a mildew factory town town called Hersheyville dedicated to the production of chocolate. The specialty is the Hershey Kiss. Around 1900, the price of cacao and sugar drop tremendously, making chocolate affordable for the snapper classes.1912Jean Neuhaus invents the chocolate shell that can be filled with soft centers and nut pastes, offering vast variety to the previous dipping and enrobing of chocolate.1925Barry Callebaut begins the production of chocolate couverture, in Belgium. (We dont know which company made the first couverture.)The New York Cocoa Exchange begins in New York City.1926Belgian chocolatier, Joseph Draps starts the Godiva Company to compete with Hersheys and Nestls American market.1930Nestl makes first white chocolate, named Galak, although it was called different names, such as Milkybar or Alpine White, in different countries. During the 1930s, brand name s become increasingly important. After two age of research, Nestllaunches the Black Magic bar.41939World War II rationing includes chocolate in Europe it is rationed to 4 ounces per person per week. Sales of chocolate are half of pre-war sales. Production of Kit Kat, a leading brand, is suspended.41980s Present1980A story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.1986Valrhona introduces the concept of the single origin chocolate bar, making their first with beans exclusively from South America. The 70% cacao bar is named Guanaja in honor of the island of Guanaja, off Honduras, where Christopher Columbus first tasted chocolate almost 500 years earlier. They call it a Grand Cru chocolate.1990sFollowing Valrhonas pioneering efforts, other designer chocolate bars debut, including bars made from the beans of single plan tations. Today, annual world consumption of cocoa beans averages just about 600,000 tons, and per capita chocolate consumption is greatly on the rise. But the best chocolate, made of criollo beans, is just 5% of the world crop.2000A new generation of chocolatiers knows no bounds. The jointure cuisine of the late 20th century has logically found its way to chocolate exotic spices such as saffron, curry and lemongrass are now prevalent in chocolate, as are everyday kitchen foods such as basil, goat cheese and olive oil. Most appropriately, chocolate has returned to its Mesoamerican roots. Many artisan chocolatiers now offer some version of Aztec chocolate, spiced with the original new world flavors of chile and cinnamon. The market has seen growth in organic and kosher brands and high percentage cacao chocolate is recognized as a functional food, delivering antioxidants. It seems that the Aztecs were right about the health-giving properties of cacao.2000The Cote dIvoire is the worl ds largest exporter of cacao beans, 1.4 million tons. The Netherlands both imports and grinds the most cacao. Some is made into chocolates the remainder is processed into couverture and cocoa powder and exported to other countries which make their own chocolates from it.the nibble (2006). The History Of Chocolate. Retrieved 6 March 2011 from the nibble http//www.thenibble.com/reviews/main/chocolate/the-history-of-chocolate.aspTASK 2 bulge PLANTaskDescriptionMarksTimeDate1Research.The purpose of this research and the aim of the website is to promote chocolate as a several(a) and healthy food.101week4th to 20th Feb2Project planProduce a project plan for the way you intend to complete the rest of this assignment.101week21st to 27th Feb3Design SpecificationUsing the appropriate techniques to specify the structure and navigation of the proposed site.152weeks27th Feb to fifth Mar4WebsiteThe website must be developed using XHTML 1.0(transitional or strict) and consist of 6 interlinked pa ges.A home page from which it is possible to navigate to the other resources in the website.A page that explains about health and chocolate.A page that describes the history of chocolate from ancient Mesoamerican times to present day.A recipe of the calendar calendar month pageA page that provides links to other websites of interest and sources of further informationA page that demonstrates the use of HTML forms401 month5th Mar to 5 April5Critical evaluationA short report of 1000 words analyzing the website you have submitted252 weeks5th to 15th AprilTASK 3 DESIGN SPECIFICATIONSHEIRARCHYHomeInstructionsPhotographsHealth benefitsRecipe of the monthLinksSubmission formHistory of ChocolatesFig 1.1 billet PlanBackground infoHome page has to communicate purpose of website.External sites(User will be required to press back button to go back to our site or have external sites open in a new windowNew Recipe innovationPage designationProvide forms for users to submit new recipesLinksPage t itleGive links to other websites of interestRecipe of the monthPage title adept quality photographClearly structured instructionsHistory of chocolatesPage titleDescribe history of chocolatesHealth and ChocolatesPage titleProvide health benefits of chocolatesGive types and quantities of chocolates that should be eatenShow drawbacks of chocolatesHome PageBackground infoHealth chocolatesHistory of chocolatesRecipe of monthLinksNew Recipe EntryFig1.2