The Swiss chocolate Empire that we know today did not start off the way that you

may think. It began in 1697 when Heinrich Escher, mayor of Zurich, was introduced to chocolate in Brussels. He was the first to bring it back home, where it was discreetly consumed at the feasts of the various guilds which ruled the city. Unfortunately the start of this new indulgence was short lived due to the Zurich Council banning it in 1722 stating that is was unfit for virtuous citizens (it had a reputation as an aphrodisiac). Almost 30 years later the first chocolate manufacture was set up by two Italians in a former paper mill near Bern. This did not lead to the triumph they had hoped for though, the locals did not appreciate the future goldmine and eventually the mill was given over to producing flour instead. Regardless, by the end of the century other factories had cropped up in western Switzerland - Vevey, Morges and Lausanne - and in the Blenio Valley in canton Ticino. And finally, almost 100 years after it was brought to the country, the first chocolate shop in Switzerland opened in Bern in 1792 Mother of Invention While the Swiss definitely cannot claim the invention of chocolate, almost no one will argue that they have been the most integral in making it what it is today. It may have started insignificantly but the inventive spirit of this culture meant that they would eventually helped to jump start the entire industry. The first discovery was that of

Charles-Amde Kohler in the mid 1800s. After beginning to produce chocolate in 1830 he strove constantly to ameliorate his specialty. This led him to the creation of hazelnut chocolate, still one of the most popular kinds of chocolate in Europe today. Next there was a man named Daniel Peter, who only got into the chocolate business after the paraffin lamp put out his passion for candle making. Even then it was not the delectable sweet itself that caught his eye, it was in fact a girl; he fancied the daughter of a famous chocolatier. Being out of a job and wanting to impress this girl, he was led to experiment with new recipes for chocolate. Since the Swiss did not care for dark chocolate, all that was available at this time, and preferred a sweeter taste, he took it upon himself to improve the smoothness and flavor. He tried for 8 years to add new and different ingredients to make it softer. Utilizing things that were readily available in this pastoral country he even tried adding cheese to the chocolate, which proved to be a disaster. Finally, in 1875, the recipe was perfected; milk chocolate had been invented. It is clear that the Swiss are quite grateful for this man, over 80% of the chocolate consumed in Switzerland today is milk chocolate, while plain chocolate accounts for 10-12%, and white only 3-4%. Shortly after Peter came another originator who would revolutionize the chocolate industry forever. Rudolphe Lindt produced the first melting, or fondant, chocolate in 1879. This

process, which not only took the sharp, coarse, and gritty flavor out of chocolate but also gave it that suburb velvety texture that we love today, is known as conching. The addition of cocoa butter to the chocolate, to give it the necessary melting quality, was another epoch-making discovery of this man from Berne. Sharing the Wealth Switzerland may have Brussels and the Italians to thank for the beginnings of their national pride but many other countries have Switzerland to thank for theirs. Due to the long Swiss tradition of emigration, chocolate makers were spread worldwide. Germany, Russia, Denmark, Sweden, Norway, and Finland are just a few. The Swiss even took their expertise back to the place that taught them in the beginning, Italy. Some of the greatest names in chocolate history even boast Swiss heritage. Jean Neuhaus of Neuchtel settled in Brussels in 1857 and started business as a pharmacist, his grandson would later go on to invent the praline, the invention that put Belgian chocolate on the map. Even Milton Herschey, of American chocolate bar fame, had Swiss ancestors. He was descended from Christian Hirschi, who fled to Pennsylvania in 1672 to escape religious persecution.

Demand Skyrockets In the years leading up to the 20th century annual Swiss chocolate exports amounted to 600,000 kilograms. By 1914 they had exploded to an astonishing

17 million kg! In the years just before World War I, Switzerland controlled more than half the world chocolate market. Even the war proved useful to the chocolate makers of this region as they were commissioned to provide for the troops. Even today chocolate is part of the standard Swiss army rations. It was only after World War II that chocolate truly lost its status as a luxury food and demand shot up. At this time chocolate manufacturers started to compete maniacally with each other to create the most and best new products. But the development of new lines was expensive and the situation got out of hand - so much so that in 1955 they all agreed not to put any new items on the market for a whole year. Not Just For Production Chocolate (Schokolade, chocolat, cioccolata) is not only an industry in this small country; it is a way of life. The Swiss hold the record for most chocolate consumed by any single nation an astounding 11.6 kilos per person per year. This would average out to each person eating roughly one ordinary-sized bar every day of the year. Chocolate in Switzerland is extremely versatile. Each season, festival, and region has their own specialty crafted from the national delight. They celebrate Easter with the usual edible bunnies but they go on from there with chocolate chestnuts and chocolate mushrooms in autumn and chocolate flowers in spring. Each year Catherine Cheynel, a Geneva legend and

popular heroine, is celebrated on the weekend nearest December 11-12 during the "Fte de lEscalade." One part of this is honoring the feisty heroine with soup pots made of chocolate and filled with marzipan vegetables. In Zurich they make miniature chocolate Bggs for the Sechseluten festival where a gunpowder filled Bgg (a replica of Zurichs evil spirit of winter) is exploded to signal the start of spring. Chocolatiers in the Jura are famous for making chocolate watches while Bern produces elaborate chocolate bears. Protecting the Icon Chocolate remains one of the greatest icons of Switzerland and they are going to great lengths to make sure that icon is not tarnished. Imitators are hunted down worldwide and forced to stop any claim to this billion dollar industry. The benefit of this is that if you buy chocolate that claims to be Swiss, you can be sure that it was actually made in Switzerland - or else that it will shortly disappear from the market.

Swiss chocolate
From Wikipedia, the free encyclopedia

Jump to: navigation, search Switzerland's chocolates have earned an international reputation for high quality. The famous Toblerone came from Switzerland; a man named Jean Tobler started the business in 1867.

A chocolate display in Neuchtel, Switzerland

Contents
[hide]

1 History 2 Sales Market 3 Industry Structure 4 References 5 External links

[edit] History
The 17th century saw the start of chocolate processed in Switzerland. In the 18th century chocolate was only produced in a few areas, such as the Ticino. In the 19th and early20th centuries the following chocolate factories were founded:

1819 - Cailler in Vevey (today Nestl)Very famous and worldwide brand. 1826 - Suchard in Serrires (today Kraft Foods)

Also world wide 1830 - Kohler in Lausanne (today Nestl) 1836 - Sprngli in Zurich, company split into Confiserie Sprngli and Lindt & Sprngli in 1892 1852 - Maestrani in Luzern (today in Flawil) 1862 - Klaus in Le Locle

1867 - Peter in Lausanne (today Nestl) 1879 - Lindt in Bern (today Lindt & Sprngli) 1887 - Frey in Aarau (today Migros) 1899 - Tobler in Bern (today Kraft Foods), among other things with the mark Toblerone 1901 - Chocolat de Villars in Villars sur Glne 1929 - Camille Bloch in Courtelary 1932 - Bernrain in Kreuzlingen 1933 - Chocolats Halba in Wallisellen [1]

In the second half of the 19th century Swiss Chocolate started to spread abroad. Closely linked to this was the invention of Milk Chocolate by Daniel Peter in Vevey and the invention of the conching by Rodolphe Lindt.

[edit] Sales Market

From the 19th century until the First World War and throughout the second world war the Swiss chocolate industry was very export oriented. After the Second World War Switzerland began to outsource production due to commercial restrictions. Today most Swiss chocolate is consumed by the Swiss themselves (54% in 2000), and Switzerland has the highest per capita rate of chocolate consumption world wide (11.6 kg (25.6 lbs.) per capita per annum). In 2004 148,270 tonnes of chocolate were produced in Switzerland. 53% of this was exported (20% to Germany, 11% to France and Great Britain and 13% to North America). The gross income of the Swiss chocolate industry in 2004 was 1,365 million CHF (814 million from the local market, 551 million from exports).

[edit] Industry Structure

In 1901 Swiss chocolate producers created the Union libre des fabricants suisses de chocolat . In 1916, this was divided into the Chambre syndicale des fabricants suisses de chocolat and the Convention chocolatire suisse. The former "Chambre syndicale" (today the Chocosuisse) protects the interests of Swiss chocolate producers. The "Convention chocolatire" focused on the quality of the chocolate and sought a uniform price strategy. In 1994 the Convention was disbanded.

Chocolate ( i/tklt/ or /tklt/) is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around

1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocoltl (/o.ko.lat/), 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, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then 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. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.[1] The presence of theobromine renders chocolate toxic to some animals,[2] especially dogs and cats. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate. Around three quarters of the world's cacao bean production takes place in West Africa.

Contents
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1 Etymology 2 History 3 Types 4 Production o 4.1 Cacao varieties o 4.2 Processing o 4.3 Blending o 4.4 Conching o 4.5 Tempering o 4.6 Storage 5 Potential health effects 6 Labelling

7 Manufacturers 8 In popular culture o 8.1 Holidays o 8.2 Books and film 9 See also 10 Notes 11 Bibliography 12 Further reading 13 External links

Etymology
The word "chocolate" entered the English language from Spanish.[3] How the word came into Spanish is less certain, and there are multiple competing explanations. Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word "chocoltl", which many sources derived from the Nahuatl word "xocoltl" (/o.ko.lat/) made up from the words "xococ" meaning sour or bitter, and "tl" meaning water or drink.[3] However, as William Bright noted[4] the word "chocolatl" does not occur in central Mexican colonial sources, making this an unlikely derivation. Santamaria[5] gives a derivation from the Yucatec Maya word "chokol" meaning hot, and the Nahuatl "atl" meaning water. More recently, Dakin and Wichmann derive it from another Nahuatl term, "chicolatl" from eastern Nahuatl, meaning "beaten drink".[6] They derive this term from the word for the frothing stick, "chicoli".

History

A Mayan chief forbids a person to touch a jar of chocolate See also: History of chocolate Theobroma cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods.

Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC.[7] The residues found and the kind of vessel they were found in indicate the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.[7] The Maya civilization grew cacao trees in their backyards,[8] and used the cacao seeds it produced to make a frothy, bitter drink.[9] Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life.[10] The chocolate residue found in an early ancient Maya pot in Ro Azul, Guatemala, suggests the Maya were drinking chocolate around 400 AD. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chili pepper, and achiote (known today as annatto).[11] Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency.[12] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans.[13] South American and European cultures have used cocoa to treat diarrhea for hundreds of years.[14] All of the areas ruled by the Aztecs were ordered to pay a tax, leading those that grew the beans to offer cacao seeds as tribute.[15] Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.[16] It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. In Spain, it quickly became a court favorite. In a century it had spread and become popular throughout the European continent.[16] To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.[17] Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import. [18] Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.[19] The situation was different in England. Put simply, anyone with money could buy it.[20] The first chocolate house opened in London in 1657.[20] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers in 1897.[21] Chocolate in its solid form was invented in 1847. Joseph Fry and Son discovered a way to mix some of the cocoa butter back into the Dutched chocolate, and added sugar, creating a paste that could be moulded. The result was the first modern chocolate bar. For hundreds of years, the chocolate-making process remained unchanged. When the Industrial Revolution arrived, many changes occurred that brought about the food today in its modern form. A Dutch family's (van Houten) inventions made mass production of shiny, tasty chocolate bars and related products possible. In the 18th century, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.[22] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies

began advertising this new invention to sell many of the chocolate treats we see today.[23] When new machines were produced, people began experiencing and consuming chocolate worldwide.[24]

Types
Main article: Types of chocolate

A piece of milk chocolate with salmiak filling by Fazer Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. European rules specify a minimum of 25% total dry cocoa solids for milk chocolate.[25] "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.[2] It has been linked to serotonin levels in the brain. Dark chocolate has been promoted[who?] for unproven health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals. White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.[26] Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals. Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.[25] Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.[27] Semisweet chocolate is a dark chocolate with a low sugar content.

Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao. Because the act of processing results in the loss of certain vitamins and minerals (such as magnesium), some consider raw cacao to be a more nutritious form of chocolate.
[28]

Some people who purchase chocolate off the store shelf can be disappointed when they see whitish spots on the dark chocolate part. This is called chocolate bloom and is not an indication of chocolate gone bad. Instead, this is just an indication that sugar and/or fat has separated due to poor storage.

Production
See also: Children in cocoa production

Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Cte d'Ivoire,[29] where child labor is a common practice to obtain the product.[30][31] According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood.[32] In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[33] Despite some disagreement in the EU about the definition,[clarification needed] chocolate is any product made primarily of cocoa solids and cocoa butter.

Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.[32] The sequencing in 2010 of genome of the cacao tree may allow yields to be improved.[34] There are two main jobs associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate (covering). Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).[35]

Cacao varieties
Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32C. Cacao trees cannot tolerate a temperature lower than 15C (59F).[36] The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario. Representing only five percent of all cocoa beans grown,[37] criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and the northern tier of South American states.[38] There is some dispute about the genetic purity of cocoas sold today as criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.[39] The most commonly grown bean is forastero,[37] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety. They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed,[37] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.[37] Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties.[40]

Processing

Video of cacao beans being ground and mixed with other ingredients to make chocolate at a Mayordomo store in Oaxaca, Mexico Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins to ferment. The fermentation process is what gives the beans their familiar chocolate taste. It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have a low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.[41] The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.[42]

Blending
Main article: Types of chocolate Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:

Chocolate is made with high levels of cocoa butter, allowing it to flow gently over a chocolate fountain to serve as dessert fondue. 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

Usually, an emulsifying agent, such as soy lecithin, is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whether emulsifying agents are added. Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa. Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate.[37] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.
[37]

In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestl, and Archer Daniels Midland, lobbied the Food and Drug

Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter, in addition to using artificial sweeteners and milk substitutes.[43] Currently, the U.S. Food and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[44][45]

Conching
Main article: Conching

Chocolate melanger mixing raw ingredients The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 4550 C (113122 F) until final processing.[46]

Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[47] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[47] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties. Crystal Melting temp. Notes I 17 C (63 F) Soft, crumbly, melts too easily

II III IV V VI

21 C (70 F) 26 C (79 F) 28 C (82 F) 34 C (93 F) 36 C (97 F)

Soft, crumbly, melts too easily Firm, poor snap, melts too easily Firm, good snap, melts too easily Glossy, firm, best snap, melts near body temperature (37C) Hard, takes weeks to form

Molten chocolate and a piece of a chocolate bar Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization. Generally, the chocolate is first heated to 45 C (113 F) to melt all six forms of crystals. [47] Next, the chocolate is cooled to about 27 C (81 F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 C (88 F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. Two classic ways of manually tempering chocolate are: 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).

Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.

Storage
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 C (59 and 63 F), with a relative humidity of less than 50%. Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.
[48][49][50]

Potential health effects

Main article: Health effects of chocolate Even though chocolate is regularly eaten for pleasure, there are potentially a lot of health effects, both negative and positive. Cocoa or dark chocolate may positively affect the circulatory system.[51] Other possible effects under basic research include anticancer, brain stimulator, cough preventor and antidiarrhoeal activities.[52] An aphrodisiac effect is yet unproven. According to research, limited amounts of dark chocolate appear to help prevent heart disease. The oxidation of LDL cholesterol is considered a major factor in the promotion of coronary disease. When this waxy substance oxidizes, it tends to stick to artery walls, increasing the risk of a heart attack or stroke. Research has shown the polyphenols in chocolate inhibit oxidation of LDL cholesterol.[53] On the other hand, the unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, is thought to increase the risk of obesity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate. Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate. The average lead concentration of cocoa beans was a very low 0.5 ng/g, one of the lowest reported values for a natural food. Lead concentration of chocolate was as high as 70 ng/g for chocolate products and 230 ng/g for manufactured cocoa.[54] 200,000 ng is the WHO tolerable daily

limit for lead consumption.[55] Additionally, chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.[2] A BBC report indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.[56] In later research, chocolate has been linked with multiple health benefits and liabilities. Research on elderly people showed chocolate might cause osteoporosis.[57] However, more research has shown that it will boost cognitive abilities.[58] Further, dark chocolate and cocoa butter have been linked with multiple positive effects. Scientific evidence has suggested dark chocolate can help reduce the risk of cardiovascular problems [59] and also reduce blood pressure in both overweight and normal adults.[59] Finally, studies have shown dark chocolate can lower cholesterol levels in adults.[60]

Labelling
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.[61] Chocolates that are organic[62] or fair trade certified[63] carry labels accordingly. In the United States, some large chocolate manufacturers lobbied the federal government to permit confections containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change, the FDA reiterated "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate."[64]

Manufacturers

A jar of chocolate-covered coffee beans

Main article: List of bean-to-bar chocolate manufacturers Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world.[citation needed] Other significant players include Nestl, Kraft Foods and Lindt. The Hershey Company, known for their Hershey bar, Hershey's Kisses and Reese's Peanut Butter Cups, is the largest chocolate manufacturer in North America.[65] Mars, Incorporated, one of the largest privately owned U.S. corporations, is a worldwide manufacturer of confectionery and other food products, with US$21 billion in annual sales in 2006. Mars is known for Mars Bar, Milky Way, M&M's , Twix and Snickers, as well as other confectionery items, such Skittles. Food conglomerates Nestl SA and Kraft Foods both have chocolate brands. Nestl acquired Rowntree's in 1988 and now market chocolates under their own brand, including Smarties and Kit Kat; Kraft Foods through its 1990 acquisition of Jacobs Suchard, now own Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury plc, the world's largest confectionery manufacturer.[66] Cadbury is well known for its Dairy Milk range and Creme Egg; Fry's, Trebor Basset, the fair-trade brand Green & Black's also belong to the group. The chocolate industry, a steadily growing, $50 billion-a-year worldwide business centered on the sale and consumption of chocolate, is prevalent on five out of seven continents.[67] Big Chocolate, as it is also called, is essentially an oligopoly between major international chocolate companies in Europe and the U.S. These U.S. companies, such as Mars and Hersheys alone, generate $13 billion a year in chocolate sales and account for two-thirds of U.S. manufacturers.[68] However, Europe accounts for 45% of the world's chocolate revenue.[69]

In popular culture

A box of assorted chocolates, often given as a gift.

Holidays
Chocolate is one of the most popular holiday gifts. On Valentine's Day, a box of chocolates is traditional, usually presented with flowers and a greeting card. It may be gifted on other holidays, including Christmas, Easter, Thanksgiving, and birthdays. At

Easter, chocolate eggs are traditional. This is a confectionery made primarily of chocolate, and can either be solid, hollow, or filled with other sweets or fondant.

Books and film

Chocolate has been the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. The novel centers on a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by Willy Wonka. Two film adaptations of the novel were produced. The first was Willy Wonka & the Chocolate Factory, a 1971 film which later became a cult classic. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory. The 2005 film was very well received by critics[70] and was one of the highest grossing films that year, earning over US$470,000,000 worldwide.[71] Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where it was nominated for Best Costume Design for Gabriella Pesucci.[72] Like Water for Chocolate (Como agua para chocolate), a 1989 love story by novelist Laura Esquivel, was adapted to film in 1992. The plot incorporates magical realism with Mexican cuisine, and the title is a double entendre in its native language, referring both to a recipe for hot chocolate and to an idiom that is a metaphor for sexual arousal. The film earned 11 Ariel Awards from the Academia Mexicana de Artes y Ciencias Cinematogrficas, including Best Picture. Chocolat, a 1999 novel by Joanne Harris, tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople. The 2000 film adaptation, Chocolat, also proved successful, grossing over US$150,000,000 worldwide, [73] and receiving Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best Original Score.[74][75]

Theobroma cacao also cacao tree and cocoa tree, is a small (48 m or 1526 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to the deep tropical region of the Americas. Its seeds are used to make cocoa powder and chocolate. There are two prominent competing hypotheses about the origins of the domestication of the originally wild Theobroma cacao tree. One is that wild examples were originally distributed from southeastern Mexico to the Amazon basin, with domestication taking place both in the Lacandon area of Mexico and in lowland South America. But recent studies of Theobroma cacao genetics seem to show that the plant originated in the Amazon and was distributed by humans throughout Central America and Mesoamerica. The tree is today found growing wild in the low foothills of the Andes at elevations of around 200400 m (6501300 ft) in the Amazon and Orinoco river basins. It requires a humid climate with regular rainfall and good soil. It is an understory tree, growing best with some overhead shade. The leaves are alternate, entire, unlobed, 1040 cm (416 in)

long and 520 cm (28 in) broad. Poisonous and inedible, they are filled with a creamy, milky liquid and taste spicy and unpleasant.

Contents
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1 History of cultivation 2 Currency system 3 Cultivation 4 Pests 5 Cacao genome 6 Notes 7 References 8 External links

Cacao flowers. The flowers are produced in clusters directly on the trunk and older branches; they are small, 12 cm (1/21 in) diameter, with pink calyx. While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the order Diptera.[1] The fruit, called a cacao pod, is ovoid, 1530 cm (612 in) long and 810 cm (34 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare a refreshing juice. Each seed contains a significant amount of fat (4050%) as cocoa butter. Their most noted active constituent is theobromine, a compound similar to caffeine. The scientific name Theobroma from Greek means "food of the gods". The word cacao itself derives from the Nahuatl (Aztec language) word cacahuatl, learned at the time of the conquest when it was first encountered by the Spanish. Similar words for the plant and its by-products are attested in a number of other indigenous Mesoamerican languages.