- Chocolate /ˈtʃɒkᵊlᵻt/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla
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Chocolate facts
- 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
- 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
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