Chocolate. Chocolate 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. Cocoa solids are one of the richest sources of flavanol antioxidants.[3] They also contain alkaloids such as theobromine, phenethylamine and caffeine.[4] These have physiological effects on the body and are linked to serotonin levels in the brain. 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.
Etymology History Mesoamerican usage Mayan writing referring to cocoa. Types. ÅKESSON´S Chocolate & Pepper. Buy Chocolates - Luxury Chocolate Hampers - Delivery By Post UK Rococo Chocolates. Max Felchlin AG :: Max Felchlin AG.