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Chocolate

Chocolate
Chocolate(bgFFF).jpg
Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown color.
Main ingredients Chocolate liquor, cocoa butter for white chocolate, often with added sugar
 
Candies, milk chocolate
Nutritional value per 100 g (3.5 oz)
Energy 2,240 kJ (540 kcal)
59.4
Sugars 51.5
Dietary fiber 3.4 g
29.7
7.6
Vitamins
Vitamin A 195 IU
Thiamine (B1)
(9%)
0.1 mg
Riboflavin (B2)
(25%)
0.3 mg
Niacin (B3)
(3%)
0.4 mg
Vitamin B6
(0%)
0.0 mg
Folate (B9)
(3%)
11 μg
Vitamin B12
(29%)
0.7 μg
Choline
(9%)
46.1 mg
Vitamin C
(0%)
0 mg
Vitamin E
(3%)
0.5 mg
Vitamin K
(5%)
5.7 μg
Minerals
Calcium
(19%)
189 mg
Iron
(18%)
2.4 mg
Magnesium
(18%)
63 mg
Manganese
(24%)
0.5 mg
Phosphorus
(30%)
208 mg
Potassium
(8%)
372 mg
Sodium
(5%)
79 mg
Zinc
(24%)
2.3 mg
Other constituents
Water 1.5 g
Caffeine 20 mg
Cholesterol 23 mg
theobromine 205 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Chocolate Listeni/ˈɒklt/ is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground, and often flavored 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. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl Nahuatl pronunciation: [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.


Crystal Melting temp. Notes
I 17 °C (63 °F) Soft, crumbly, melts too easily
II 21 °C (70 °F) Soft, crumbly, melts too easily
III 26 °C (79 °F) Firm, poor snap, melts too easily
IV 28 °C (82 °F) Firm, good snap, melts too easily
V 34 °C (93 °F) Glossy, firm, best snap, melts near body temperature (37 °C)
VI 36 °C (97 °F) Hard, takes weeks to form

  • Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
  • Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
  • White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
  • Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
  • Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystals of the solid chocolate to "seed" the molten chocolate).
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Wikipedia

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