Chocolate Facts 101

Image via Wikipedia

When you are in the market for chocolate, you will wind up doing a lot of research through consumer magazines, products reviews and the Internet in order to get the best information and chocolate facts. Knowing what to look for in the highest quality will make your choice a lot easier.

Dark chocolates are made without milk as an additive. Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Bittersweet is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.

Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa and Dutch-process cocoa. Both are made by pulverizing partially de-fatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is commonly used in recipes while Dutch-process cocoa is frequently used for drinks. Chocolate is a product based on cocoa solid and/or cocoa fat.

Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. It happens to be the same chemical that produces the love or happiness feeling in our brains. It also contains a very small amount of caffeine. It is also considered an aphrodisiac. Very much like red wines, fruits, teas and vegetables, cocoa seeds contain important antioxidants called flavonoids, and has been linked to cardiovascular health. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. Not everything that tastes good is bad for you and chocolates is definitely one of them. While chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels.

Proper storage and care is important and here is a short but very important list to ensure you will be enjoying every last bite. Store in a cool, dry place at approximately 65-70 degrees F. It can and will absorb aromas and odors of other foods stored around it and should be kept in mind when storing. For the most part the shelf life is around 1 year if stored properly. Do not store in the refrigerator, the moisture from the refrigerator will effect both the appearance and texture. The same is true with storing in high heat, this will cause a "bloom" effect which will not affect the taste but it definitely affects the appearance.

So, there you have it. Now that you have been given at least the basic information, the next step is up to you. Take these chocolate facts and make use of them, if your a chocoholic or know one these tips will benefit you for a lifetime.

Sophie Beck writes for Chocolate-Gourmet.com. We have additional chocolate facts complete information and excellent resources for finding and enjoying some of the best chocolates from around the world. Stop by and take a view through chocolate colored glasses!

For more information on Chocolate Facts please visit: Chocolate Gourmet Your ultimate guide on Chocolate
. Find useful articles, news, links and resources on Chocolate at http://www.chocolate-gourmet.com//

A Year In The Life Of A Chocolate Bearing Cocao Tree

First, To over-look them during the first fifteen Days; that is to say, to plant new Kernels in the room of those that do not come up, or whose Shoots have been destroyed by Insects, which very often make dreadful Havock among these Plants, even when one would think they are out of danger. Some Inhabitants make Nurseries a-part, and transplant them to the Places where they are wanting: but as they do not all grow, especially when they are a little too big, or the Season not favourable, and because the greatest part of those that do grow languish a long time, it always seemed to me more proper to set fresh Kernels; and I am persuaded, if the Consequences are duly weighed, it will be practised for the future.

Secondly, Not to let any Weeds grow in the Nursery, but to cleanse it carefully from one end to the other, and taking care, above all things, not to let any Herb or Weed grow up to Seed; for if it should happen so but once, it will be very difficult thenceforwards to root those troublesome Guests out, and to keep the Nursery clean, because the Cold in this Country never interrupts Vegetation.

This Weeding should be continued till the Trees are become large, and their Branches spreading, cast such a Shade as to hinder the Weeds from coming up; and afterwards, the Leaves falling from the Trees, and covering the Earth, will contribute to stifle them intirely. When this troublesome Business of Weeding is ended, it will be sufficient to overlook them once a Month, and pluck up here and there those few Weeds that remain, and to carry them far into the Woods for fear of Seeds.

When the Cocao-Trees are nine Months old, the Manioc should then begin to be plucked up; and it should be managed so, that in three Months time there should be none left. There may be a Row or two replanted in each Alley, and Cucumbers, Citruls, and [x]Giraumonts may be sowed in the void Spaces, or Caribean Coleworts; because these Plants having great spreading Leaves, are very proper to keep the Earth cool and moist, and to stifle the noisome Weeds. When the Cocao-Trees come to shade the Ground entirely, then it will be necessary to pluck up every thing, for nothing then will grow beneath 'em.

The Cocao-Trees of one Year old have commonly a Trunk of four Feet high, and begin to spread, by sending out five Branches at the top, all at a time, which forms that which they call the Crown of a Cocao-Tree. It seldom happens that any of these five Branches are wanting, and if by any Accident, or contrary to the Order of Nature, it has but three or four, the Tree never comes to good, and it will be better to cut it off, and wait for a new Crown, which will not be long before it is formed.

If at the end of the Year the Manioc is not plucked up, they will make the Trees be more slow in bearing; and their Trunks running up too high, will be weak, slender, and more exposed to the Winds. If they should be crowned, their Crowns will be too close; and the chief Branches not opening themselves enough, the Trees will never be sufficiently disengaged, and will not spread so much as they ought to do.

When all the Trunks are crowned, they choose the finest Shoots, and cut up the supernumerary ones without mercy; for if this is not done out of hand, it will be difficult to persuade one's self afterwards: tho it is not possible but that Trees placed so near each other, should be hurtful to each other in the end.

The Trees are no sooner crowned, but they send forth, from time to time, an Inch or two above the Crown, new Shoots, which they call Suckers: If Nature was permitted to play her part, these Suckers would soon produce a second Crown, that again new Suckers, which will produce a third. Thus the Cocao-Trees proceed, that are wild and uncultivated, which are found in the Woods of Cape-Sterre in Martinico. But seeing all these Crowns do but hinder the Growth of the first, and almost bring it to nothing, tho it is the principal; and that the Tree, if left to itself, runs up too high, and becomes too slender; they should take care every Month when they go to weed it, or gather the Fruit, to prune it; that is to say, to cut or lop off all the Suckers.

~*~ Research Provided By Teresa Thomas Bohannon