Research On The Types Of Chocolates English Language Essay

Research On The Types Of Chocolates English manner of speaking EssayChocolate is a raw or processed feed produced from the seed of the tropical Theobroma cacao tree. burnt umber tree has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest attested use around 1100 BC. The seeds of the cacao tree have an intense savage taste, and mustiness be fermented to develop the flavor. The type of burnt umber is determined by the various amounts of imbibitioning sizzling java butter and hot coffee bean liquor the chocolate contains, as well the amount of sugar and any differentwise ingredients added to the mixture.TYPES OF CHOCOLATES sombre chocolateSweetened chocolate with elevated content of hot chocolate solids and no or very unretentive draw, it may contain up to 12% milk solids. Dark chocolate piece of ass either be sweet, semi-sweet, bittersweet or sugarless.White chocolateChocolate made with umber butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has so an off- egg white color.Milk chocolateSweet chocolate which norm in ally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldom employ for baking, except for cookies.Sweet unappeasable chocolateSimilar to semi-sweet chocolate, it is not constantly possible to distinguish between the flavor of sweet and semi-sweet chocolate. If a recipe asks for sweet gentle chocolate you may in addition use semi-sweet chocolate.Semi-sweet chocolateThis is the classic disgraceful baking chocolate which can be purchased in most grocery stores. It is frequently employ for cakes, cookies and brownies. Can be utilise instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 40-62% cocoa solids. climbing bittersweet chocolateA dark sweetened chocolate which must contain at least 35% cocoa solids . Good whole step bittersweet chocolate usually contains 60% to 85% cocoa solids depending on brand. 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 contribute 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 are 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 Be nefits of Dark ChocolateDark chocolate is good for your heart. A small exclude of it everyday can help keep your heart and cardiovascular system running well. deuce heart health emoluments of dark chocolate areLower melody Pressure Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood insistingure 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.Other Benefits of Dark ChocolateChocolate also holds benefits apart from defend your heartit tastes goodit stimulates endorphin production, which gives a feeling of pleasureit contains serotonin, which acts as an anti-depressantit contains Theobromine, caffein and other substances which are stimulantsPh.D., flawk Stibich, (cc6). Health Benefits of Chocolate. Retrieved 6 March 2011 from About.com http//longevity.about.com/od/lifelongnutrition/p/chocolate.htmcacaoweb (2005). types of chocola te. Retrieved 6 March 2011 from cacaoweb http//www.cacaoweb.net/chocolate.htmlHISTORY OF CHOCOLATES1500 B.C. ccc B.C.The Olmec Indians are believed to be the first to grow cocoa beans (kakawa) as a domestic crop. Cacao trees have grown wild for possibly 10,000 days. The Olmec civilization lasts to about 300 B.C.300 B.C. 500 A.D.250 to 900The Olmec, a very sophisticated society, give frequently of their culture to the Maya, including xocoatl, sho-KWA-til. Consumption of cocoa beans is restricted to the Mayan societys elite, in the form of an unsweetened cocoa drink made from the ground beans.A.D. 600 1000600The Maya migrate into blue regions of South America and Mesoamerica, establishing the earliest known cocoa plantations in the Yucatan. Nobles drink frothy cacau from tall pottery beakers. Beans are a valuable commodity, used both as a means of payment and as units of calculation.Beans are local and international currency a turkey could be bought for 200 beans, a tomato for 3 beans. Later, when the Maya trade with the Aztecs, 400 beans 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. some(prenominal)ly 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 nirvana on the morning star. As the Aztecs didnt know about sugar, other spices were used. in general 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 approve a few beans to present to the King and Queen. However, they were by and large 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 erupt if sugar cane was added. Vanilla pods, flowers, cinnamon and other spices were used also. This blend 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 dowry of Princess female horse 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 reservation of praline. A tray of almonds was giveped. 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 after 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 invention of a steam engi ne helps with the grinding of the beans and speeds up manufacturing.1765The first chocolate making factory in the USA.1800Chocolate becomes an perseverance on its own.1900-1970s1900Milton Hershey creates a model factory town town called Hersheyville give 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 middle classes.1912Jean Neuhaus invents the chocolate bawl out that can be filled with soft centers and nut pastes, offering gigantic variety to the previous dipping and enrobing of chocolate.1925Barry Callebaut begins the production of chocolate couverture, in Belgium. (We dont know which telephoner made the first couverture.)The raw(a) 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 sacks first white chocolate, named Galak, although it was cal led unalike names, such as Milkybar or Alpine White, in different countries. During the 1930s, brand names become increasingly important. After two years 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.4 mid-eighties Present1980A story of chocolate espionage hit the valet de chambre press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell incomprehensible chocolate recipes to Russia, China, Saudi Arabia, and other countries.1986Valrhona introduces the concept of the integrity 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 more or less 500 years earlier. They call it a Gra nd Cru chocolate.1990s sideline Valrhonas pioneering efforts, other designer chocolate bars debut, including bars made from the beans of single plantations. Today, annual world uptake of cocoa beans averages approximately 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 fusion cuisine of the late 20th century has logically found its way to chocolate exotic spices such as saffron, curry and lemongrass are now public in chocolate, as are everyday kitchen foods such as basil, stub cheese and olive oil. Most enamourly, chocolate has returned to its Mesoamerican roots. Many discoverer 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 practicable food, delivering antioxidants. It seems that the Aztecs were right about the health-giving properties of cacao.2000The Cote dIvoire is the worlds largest exporter of cacao beans, 1.4 million tons. The Netherlands both imports and grinds the most cacao. just about is made into chocolates the rebrinyder is processed into couverture and cocoa powder and exported to other countries which make their own chocolates from it.the nibble (2006). The write up Of Chocolate. Retrieved 6 March 2011 from the nibble http//www.thenibble.com/reviews/main/chocolate/the-history-of-chocolate.aspTASK 2 PROJECT PLANTask commentMarksTimeDate1Research.The purpose of this research and the prepare of the website is to promote chocolate as a versatile 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 t he proposed site.152weeks27th Feb to 5th Mar4WebsiteThe website must be developed using X hypertext mark-up language 1.0(transitional or strict) and lie in of 6 interlinked knaves.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 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 quarrel analyzing the website you have submitted252 weeks5th to 15th AprilTASK 3 DESIGN SPECIFICATIONSHEIRARCHYHomeInstructionsPhotographsHealth benefitsRecipe of the month thinkSubmission formHistory of ChocolatesFig 1.1Site Plan background infoHome page has to communicate purpose of website.External sites(User allow be required to press back butto n to go back to our site or have external sites open in a new windowNew Recipe Entry scallywag surnameProvide forms for users to submit new recipes thinkPage surname bring out links to other websites of interestRecipe of the monthPage entitleOne 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