1. CHOCOLATE
GROUP – 2
SECTION - 4

2. WHAT IS CHOCOLATE
 Chocolate is a usually sweet, brown food preparation of roasted
and ground cacao seeds that is made in the form of a liquid, paste,
or in a block, or used as a flavoring ingredient in other foods. The
earliest evidence of use traces to the Olmecs (modern day
Mexico), with evidence of chocolate beverages dating t 1900 BC.
The majority of mesoamerican people made chocolate beverages,
including the maya and aztacs . The word “chocolate” is derived
from the classical nautealword chocolātl.

3. HISTORY OF CHOCOLATE
 Fisrt Chocolate only existed in mesoamerica in a form quite Different what we Know.
 As Far as 1900 BCE People of that Region Mixing grounded beans Of cacao tree with
cornmeal and chilli pepper to create a Drink
 Mesoamericans Believe that cacao was heavenly food gifted to humans by a Featherd
Sarpent God known to Maya as KuKulkan and to the Aztecs as Quetzalcoatl.
 Aztecs used cacao beans as currency and drink chocolate at royal feasts,give it to Soilders as a
reward of success in battle
 The First trasanlentic chocolate encounterd occurred in 1519
 At first its bitter taste made it suitable as a medicine For Ailments,Like upset stomachs.
 The world of chocolate change fo forever in 1898 with the introduction of cacao press By
coanraad van hautan at Amsterdam.

6. TYPES OF CHOCOLATE
 Unsweetened Chocolate (sometimes
known as baking chocolate) contains 100%
cacao and 0% sugar. It’s held together by
cocoa butter. Most people find unsweetened
chocolate too bitter to eat as is, but it is
often used in baking.

7.  Cocoa Powder also contains 100% cacao
and 0% sugar, but is missing the cocoa butter
to keep it together. Cocoa powder is only
used in baking and should not be confused
with hot chocolate mix, unless you enjoy
really bitter beverages.

8.  Dark Chocolate is chocolate that
contains over 70% cacao. Not all 70%
chocolates will have the same flavors or
bitterness since the provenance of the
cacao bean can radically alter the flavor,
but all will contain the same amount of
cacao to sugar ratio.

9.  Bittersweet Chocolate is chocolate that contains around 70%
cacao and 30% sugar. Nowadays this chocolate is more often used
in baking than the traditional unsweetened chocolate. In Europe,
bittersweet chocolate is simply known as dark chocolate.
 Semi-sweet Chocolate contains around 60% cacao and 40%
sugar. This great all-purpose chocolate can be eaten, used in
baking, or even melted for decorating pastries.

10.  Milk chocolate is chocolate that contains
only 10 – 40% cacao mixed with sugar and
milk solids. Occasionally vanilla is added
extra flavor and lecithin for smoothness.

11.  White chocolate contains no cacao at all and
is simply made up of cocoa butter and sugar
and occasionally a little vanilla for flavor.
Chocolate purists don’t consider white
chocolate to even be chocolate.

12. CHOCOLATE BENEFITS

13. The End