Research paper on history of chocolate


The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl research paper on history of chocolate, where the word for chocolate drink is cacahuatl, «cacao water». It is possible that the Spaniards coined the word perhaps in order to avoid caca, a vulgar Spanish word for «faeces» by combining the Yucatec Mayan word chocol, «hot», with the Nahuatl word atl, «water».

Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological research paper on history of chocolate on the Gulf Coast of VeracruzMexico, dates chocolate’s 5 paragraph essay by pre-Olmec peoples as early as BC. Man Carrying a Cacao Pod, — Volcanic stone, traces of red pigment. They associated chocolate with Quetzalcoatlwho, according to one legend, was cast away by the other gods for sharing chocolate with humans, [15] and identified its extrication from the pod with the removal of the human heart in sacrifice.

The Aztecs were not able to grow cacao themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire.

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  • Chocolate prior to conching has an uneven and gritty texture.
  • While the Cadbury business was going well, it had a sudden change and this was known as the most difficult time in the Cadbury’s history.
  • How to Chocolate Research Paper?
  • At the Maturity stage, sales peak, costs are at their lowest per consumer, the stable number of competitors and profits begin to decline.
  • A «cocoa product» is defined as a food product that is sourced from cocoa beans and contains «cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder».
  • There, it quickly became a court favorite.
  • Inform readers about how much chocolate is consumed by an average American in one year.
  • Do my homework, laughter is consistently ranked among the.
  • It was Hernando Cortez, a Spanish, who understood that chocolate which was made from cacao seeds, was valuable and could be commercialized.

History of chocolate in Spain Chocolate soon became a fashionable drink of the European nobility after the discovery of the Americas. The morning chocolate by Pietro Longhi ; Venice, — Until the 16th century, no European had ever heard of the popular drink from the Central American peoples. Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country.

The Spaniards, both men and women that are accustomed to the country are very greedy of this pay for a paper to be written put therein much of that «chili»; yea, they make paste thereof, the which they say is research paper on history of chocolate for the stomach and against the catarrh.

There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar, as well as honey, to counteract the natural bitterness. Within about a hundred years, chocolate established a foothold throughout Europe. With the depletion of Mesoamerican workers, largely to disease, cacao production was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn were used to speed production, augmenting human labor.

Heating the working areas of the table-mill, an innovation that emerged in France inalso assisted in extraction. InDutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. This innovation introduced the modern era of chocolate. Rowntree’s of York set up and began producing chocolate inafter buying out the Tuke family business.

Cadbury was manufacturing boxed chocolates in England by Hershey purchased chocolate processing equipment at the World’s Columbian Exposition in Chicago, and soon began the career of Hershey’s chocolates with chocolate-coated caramels. Pure, unsweetened chocolate, often called «baking chocolate», contains primarily cocoa solids and cocoa butter in varying proportions. buy custom research paper of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar.

Milk Milk chocolate is sweet chocolate that also contains milk powder or condensed milk. Because of this, many countries do not consider white chocolate as chocolate at all. Dark Dark chocolate is produced by adding fat and research paper on history of chocolate to the cacao mixture. Semisweet chocolate is a dark chocolate with a low research paper on history of chocolate content. Bittersweet chocolate is chocolate liquor to which some sugar typically a thirdmore cocoa butter and vanilla are added.

It is also known to last for two years if stored properly. As of [update]there is no high-quality research paper on history of chocolate that dark chocolate affects blood pressure significantly or provides other health benefits. It is unadulterated chocolate: It is typically used in baking or other products to which sugar and other ingredients are added.

It is not toxic and can be safely consumed. Children in cocoa production and Cocoa production in Ivory Coast Chocolate is created from the cocoa bean. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate covering. Chocolatiers use the finished couverture to make chocolate candies barstrufflesetc.

Cocoa growers object to allowing the resulting food to be called «chocolate», due to the research paper on history of chocolate of lower demand for their crops. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America.

Early forms of another genotype have also been found in what is now Venezuela.

Research Paper on Chocolate

qlikview business plan scientific research paper on history of chocolate, Theobromameans «food of the gods «. Cacao trees are small, understory trees that need rich, well-drained soils.

Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental and produce low yields of cocoa per tree.

The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in «secondary» notes of long duration. The African cocoa crop is entirely of the forastero variety.

History of Chocolate

They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed, [46] forastero cocoas are typically strong in classic «chocolate» flavor, but have a short duration and are unsupported by secondary flavors, producing «quite bland» chocolate. Trinitario originated in Trinidad research paper on history of chocolate an introduction of forastero to the local criollo crop.

Nearly all cacao produced over the past five decades is of forastero or lower-grade trinitario varieties. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so research paper on history of chocolate of the pectin -containing material can begin.

Yeasts produce ethanollactic acid bacteria produce lactic acidand acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.

After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by research paper on history of chocolate the beans out in the sun from five to seven days. The beans are cleaned removing twigs, stones, and other debrisroastedand graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: Types of chocolate Chocolate liquor is blended with the cocoa research paper on history of chocolate Write an essay on special economic zones varying quantities to make different types of chocolate or couvertures.

The basic blends of ingredients for the various types of chocolate in order of highest quantity of cocoa liquor firstare: Fountain chocolate is made with high levels of cocoa butter, allowing it to flow gently over a chocolate fountain to serve as dessert fondue.

Some manufacturers are now using PGPRan artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. The texture is also heavily influenced by we write your thesis for you specifically conching see below. The more expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whether emulsifying agents are added.

Different researches paper on history of chocolate develop their own «signature» blends based on the above formulas, but varying proportions of the different constituents are used. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. A «cocoa product» is defined as a food product that is sourced from cocoa beans business plan barcelona activa contains «cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder».

Conching Chocolate melanger mixing raw ingredients The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth.

The length of the conching process determines the final smoothness and quality of the chocolate. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.

The fats in cocoa butter can crystallize in six different forms polymorphous crystallization. The six different crystal forms have different properties.


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