wynalazki: Chocolate bar

Evidence: 100 • authority: 72

A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat and easily partitionable chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients. The manufacture of a chocolate bar from raw cocoa ingredients requires many steps, from grinding and refining, to conching and tempering. While the grinding of cocoa beans is an ancient Mesoamerican practice, the subsequent processes were independently developed by chocolate manufacturers…

Evidence: 58 • authority: 80

Chocolate Production and Uses in 17th and 18th Century North America

Evidence: 58 • authority: 80

Chocolate Makers in 18th Century Pennsylvania

Evidence: 45 • authority: 72

Swiss chocolate (German: Schweizer Schokolade; French: chocolat suisse; Italian: cioccolato svizzero) is chocolate produced in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands. Switzerland is particularly renowned for its milk chocolate, the most consumed type of chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey. In addition to milk, a wide variety of ingredients other than cocoa are used to make the most popular chocolate bars. They notably include nuts (…

Evidence: 45 • authority: 72

The history of chocolate dates back more than 5,000 years, when the cacao tree was first domesticated in present-day Ecuador. Soon after domestication, the tree was introduced to Mesoamerica, where cacao drinks gained significance as an elite beverage among cultures including the Maya and the Aztecs. Cacao was considered a gift from the gods and was used as currency, medicine, and in ceremonies. A variety of cacao-based drinks existed, including an alcoholic beverage made by fermenting the pulp around the seeds, however, it is unclear when a drink that can strictly be defined as chocolate first originated. Early evidence of chocolate consumption dates to 600 BC, when it was often associated…

Evidence: 45 • authority: 72

Chocolate is a food made from roasted and ground cocoa beans. It can be a liquid, solid, or paste. It is eaten on its own and used to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (Theobroma cacao). They are usually fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor (unadulterated chocolate in rough form.) The liquor can be further processed into cocoa butter and cocoa powder, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate, or, with the addition of milk, can be made into milk…

Evidence: 33 • authority: 72

Chocolate has been made and eaten in Japan since the 1870s, and has been among the country's most popular confections since the 1960s. As of 2015, Japan was the largest consumer of chocolate in Asia. Within the country, chocolate is regarded as a foreign food, and is most often eaten as bars or as products targeting premium markets. Some chocolates made in Japan are unusual internationally, produced in shapes such as mushrooms and bamboo shoots, and in a broader range of flavors. Matcha-pairings are particularly popular. A large share of Japan's chocolate is sold around Valentine's Day. Chocolates were first sold in Japan as the country emerged from a period of isolationism (sakoku). Manufa…

Evidence: — • authority: 72

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, and heated milk or water. It usually contains a sweetener, such as sugar, and is often garnished with whipped cream or marshmallows or both. Hot chocolate made with melted chocolate is characterized by less sweetness and a thicker consistency. Cacao was first domesticated at least 5,300 years ago, in the Mayo-Chinchipe culture in what is present-day Ecuador, and cacao beverages were consumed by the period 2,500–3,000 years ago by the Maya. A chocolate drink was an essential part of Aztec culture by 1400 AD. The drink became popular in Europe after being i…

Evidence: — • authority: 72

Chocolate is a food made from roasted and ground cocoa beans mixed with fat (e.g. cocoa butter) and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.

Evidence: — • authority: 72

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars and other confectionery products. Although rich in cocoa butter, milk chocolate contains a smaller amount of cocoa mass than dark chocolate does, and (as with white chocolate) contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children. Major milk chocolate producers include Ferrero, Hershey, Mondelez, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United Sta…