Outline of chocolate

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Chocolate

Chocolate (pronunciation: /ˈtʃɒkəlɪt, -lət, -lət, ˈtʃɔːk-/), from the Nahuatl word xocolātl (meaning "bitter water"), is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.

Etymology

The word "chocolate" comes from the Classical Nahuatl word xocolātl, and entered the English language from Spanish. How the word came into Spanish is less certain, and there are competing explanations. Perhaps the most cited explanation is that "chocolate" comes from chocolātl, which is derived from the Mayan word chokol.

Types of Chocolate

There are three main types of chocolate: White chocolate, Milk chocolate, and Dark chocolate. Each type has its own unique composition, uses, and history.

White Chocolate

White chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar, and milk solids and is characterized by a pale yellow or ivory appearance. The melting point of cocoa butter, its primary cocoa bean component, is high enough to keep white chocolate solid at room temperature.

Milk Chocolate

Milk chocolate is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk, added. In the 1870s, Swiss confectioner Daniel Peter developed solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, Peter's neighbour in Vevey.

Dark Chocolate

Dark chocolate is a form of chocolate containing cocoa solids, cocoa butter, without the milk and sugar found in milk chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.

Health Effects

Chocolate has been the center of several studies in the field of health science, some of which indicate that chocolate may have positive physiological and psychological effects.

See Also

External links

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