Outline of chocolate

The following outline is provided as an overview of and topical guide to chocolate:

What is chocolate?

What type of thing is chocolate?

Chocolate is a type of:

  • Food – substance consumed to provide nutritional support for the body, ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth.
    • Confectionery – the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
      • Candy – confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.
    • Ingredient – substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Chocolate is often used as an ingredient in dessert items, such as cakes and cookies.

What is chocolate made of?

Chocolate is created from the cacao bean. A cacao tree with fruit pods in various stages of ripening

Necessary ingredients

Substances found in cacao
Source of the cocao bean

Optional ingredients

  • Lecithin – A generic term for amphiphilic substances of plant and animal origin
  • Vanilla – A flavoring extracted from orchids of the genus Vanilla
  • Sugar – generic name for sweet-tasting, soluble carbohydrates
  • Milk – white liquid produced by the mammary glands of mammals
  • Caramel – confectionery product made by heating sugars
  • Peanuts – A legume cultivated for its seeds

Ingredients of white chocolate

Types

Types of chocolate – A range of foods derived from cocoa

  • Unsweetened chocolate – pure chocolate liquor mixed with fat to produce a solid substance; also known as "bitter", "baking chocolate" and "cooking chocolate"[6]
  • Dark chocolate – Chocolate with high cocoa solids content
  • Milk chocolate – Solid chocolate containing added milk
  • Semisweet chocolate – Term for dark chocolate used in the United States to indicate the amount of added sugar
  • Bittersweet chocolate – Term for dark chocolate used in the United States to indicate the amount of added sugar
  • Couverture – High-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate
  • White chocolate – Chocolate derivative that does not contain cocoa solids
  • Cocoa powder – A mixture of many substances remaining after cocoa butter is extracted from cacao beans
  • Compound chocolate – A product made from a combination of cocoa, vegetable fat, and sweeteners
  • Dutch process chocolate – Chocolate that has been treated with an alkalizing agent
  • Scho-Ka-Kola – a chocolate brand containing coffee and cola nut[7]

Production methods

Producers and trade organizations

Brands

Edibles

  • Chocolate pudding – A class of desserts with chocolate flavors
  • Chocolate syrup – A chocolate-flavored condiment used as a topping or ingredient
  • Chocolate cake – A baked cake flavored with chocolate
    • Chocolate layer cake – A cake made from stacked layers of cake held together by filling
    • Chocolate soufflé cake – A baked egg-based dish using beaten egg whites to give an aerated texture
    • Devil's food cake – A moist, airy, rich chocolate layer cake
    • Ding Dong – A small chocolate cake similar in shape and size to a hockey puck
    • Flourless chocolate cake – A dense cake made from an aerated chocolate custard
    • Fudge cake – A chocolate cake containing fudge
    • Garash cake – A Bulgarian chocolate and walnut cake of 5 thin layers with a chocolate frosting
    • German chocolate cake – A layer cake with chocolate and a coconut-pecan frosting
    • Joffre cake – A chocolate buttermilk layer cake filled with chocolate ganache and frosted with chocolate buttercream
    • Molten chocolate cake – A dessert that combines the elements of a flourless chocolate cake and a soufflé
    • Red velvet cake – Reddish coloured chocolate cake with white icing
    • Sachertorte – A chocolate cake invented by Franz Sacher
    • Wacky cake – a spongy, cocoa-based cake which does not use eggs, butter or milk
  • Cookie – Baked food that is small, flat and sweetened (biscuit)
    • List of cookies – A list of notable cookie (biscuit) types
    • Chocolate chip – Small chunk of chocolate used as an ingredient
    • Chocolate biscuit – A biscuit which is flavoured with chocolate solids or covered in chocolate
    • Chocolate chip cookie – Drop cookie featuring chocolate chips as a distinguishing ingredient
    • Black and white cookie – A round cookie iced or frosted on one half with vanilla and on the other with chocolate
    • Afghan biscuit – A traditional New Zealand biscuit containing cornflakes and cocoa powder, topped with chocolate icing and a half walnut.
    • Chocolate brownie – A square, baked, chocolate dessert
  • Chocolate spread – A sweet chocolate-flavored paste which is eaten mostly spread on breads and similar grain products
  • Confectionery – Prepared foods made with a lot of sugar or other cabohydrates
    • Chocolate truffle – A type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate
    • Chocolate crackles – A popular children's confection in Australia and New Zealand based on puffed rice
    • Choco pie – A snack cake with marsmallow filling and chocolate coating
    • Rum ball – A truffle-like confection of cookie butter flavored with chocolte and rum
  • Chocolates –
  • Dessert – A course that concludes a meal; usually sweet
    • Molten chocolate cake – A dessert that combines the elements of a flourless chocolate cake and a soufflé
    • Chocolate salami – Dessert made from cocoa, broken biscuits, butter, eggs and a bit of port wine or rum
  • Ice cream – A frozen dessert
  • Candy – A confection that features sugar as a principal ingredient
  • Cereals
  • Brand names:

Drinks

A mug of hot chocolate. Chocolate was first drunk rather than eaten.[6]

History

Effects on health

Health effects of chocolate – The possible positive and negative effects on health of eating chocolate

References

  1. ↑ "Theobroma cacao". Hort.purdue.edu. 1998-01-09. Retrieved April 2013. Check date values in: |accessdate= (help)
  2. ↑ Yang HY, Neff NH (November 1973). "Beta-phenylethylamine: a specific substrate for type B monoamine oxidase of brain". Journal of Pharmacology and Experimental Therapeutics. 187 (2): 365–71. ISSN 0022-3565. PMID 4748552.
  3. ↑ Suzuki O, Katsumata Y, Oya M (March 1981). "Oxidation of beta-phenylethylamine by both types of monoamine oxidase: examination of enzymes in brain and liver mitochondria of eight species". Journal of Neurochemistry. 36 (3): 1298–301. doi:10.1111/j.1471-4159.1981.tb01734.x. ISSN 0022-3042. PMID 7205271.
  4. ↑ William Marias Malisoff (1943). Dictionary of Bio-Chemistry and Related Subjects. Philosophical Library. pp. 311, 530, 573. ASIN B0006AQ0NU.
  5. ↑ Bennett, Alan Weinberg; Bonnie K. Bealer (2002). The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Routledge, New York. ISBN 0-415-92723-4.
  6. 1 2 Archived March 17, 2009, at the Wayback Machine.
  7. ↑ "Sarotti SCHO-KA-KOLA 100g (High Caffein Dark Chocolate 3.5oz)". Germandeli.com. Retrieved April 2013. Check date values in: |accessdate= (help)
  • Wikisource Chisholm, Hugh, ed. (1911). "Chocolate". Encyclopædia Britannica. 20 (11th ed.). Cambridge University Press. p. 259.
  • Food of the Gods A Popular Account of Cocoa – Freely downloadable book from Project Gutenberg
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