Dark Chocolate
Chocolate /ˈtʃɒk(ə)lət/ is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Although cacao has been cultivated by many cultures for at least three millennia in Mexico and Central America,[citation needed] the earliest evidence of use traces to the Mokaya, with evidence of chocolate beverages dating back to 1900 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Mayans and Aztecs, who made it into a beverage known as xocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.Cocoa solids are one of the richest sources of flavanol antioxidants. They also contain alkaloids such as theobromine, phenethylamine and caffeine. These have physiological effects on the body and are linked to serotonin levels in the brain. Some research has found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created. Chocolate chip cookies have become very common, and very popular, in most parts of Europe and North America. Gifts of chocolate molded into different shapes have become traditional on certain holidays. Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate.Although cocoa originated in the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.
Dark Chocolate Pairs With:
Dark Chocolate Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | Dark chocolate has a pronounced bitter taste due to its high cocoa content. |
| Sweet | Despite its bitterness, dark chocolate also has a sweet taste, especially in varieties with added sugar. | |
| Texture | Creaminess | Dark chocolate can have a creamy texture when high-quality cocoa butter is used in its production. |
| Color | Natural Pigments | Dark chocolate gets its color from the natural pigments in cocoa beans, giving it a deep brown hue. |
| Aroma | Volatile Compounds | Dark chocolate has a complex aroma profile consisting of various volatile compounds that contribute to its rich scent. |
| Chemical Composition | Acidity/Alkalinity (pH) | The acidity of dark chocolate can vary depending on the specific manufacturing process and ingredients used. |
| Cooking Behavior | Heat Conductivity | Dark chocolate melts easily due to its high cocoa butter content, making it ideal for melting and tempering. |
| Water Retention | Dark chocolate has low water content, which helps it retain its shape and texture when melted and cooled. |
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