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CHOCOLATE/ COCOA



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SCIENTIFIC NAME: THEOBROMA CACAO

FRANCAIS: CHOCOLAT




General Description:

The word "chocolate" comes from the Aztec xocolatl , meaning "bitter water." Indeed, the unsweetened drink the Aztecs made of pounded cocoa beans and spices was probably extremely bitter. Bitterness notwithstanding, the Aztec king Montezuma so believed that chocolate was an aphrodisiac that he purportedly drank 50 golden goblets of it each day. Chocolate comes from the tropical cocoa bean, Theobroma ("food of the gods") cacao. After the beans are removed from their pods they're fermented, dried, roasted and cracked, separating the nibs (which contain an average of 54 percent cocoa butter) from the shells. The nibs are ground to extract some of the COCOA BUTTER (a natural vegetable fat), leaving a thick, dark brown paste called chocolate liquor. Next, the chocolate liquor receives an initial refining. If additional cocoa butter is extracted from the chocolate liquor, the solid result is ground to produce unsweetened COCOA POWDER. If other ingredients are added (such as milk powder, sugar, etc.), the chocolate is refined again. The final step for most chocolate is conching, a process by which huge machines with rotating blades slowly blend the heated chocolate liquor, ridding it of residual moisture and volatile acids. The conching continues for 12 to 72 hours (depending on the type and quality of chocolate) while small amounts of cocoa butter and sometimes LECITHIN are added to give chocolate its voluptuously smooth texture. Unadulterated chocolate is marketed as unsweetened chocolate, also called baking or bitter chocolate. U.S. standards require that unsweetened chocolate contain between 50 and 58 percent cocoa butter. The addition of sugar, lecithin and vanilla (or vanillin) creates, depending on the amount of sugar added, bittersweet, semisweet or sweet chocolate. Bittersweet chocolate must contain at least 35 percent chocolate liquor; semisweet and sweet can contain from 15 to 35 percent. Adding dry milk to sweetened chocolate creates milk chocolate, which must contain at least 12 percent milk solids and 10 percent chocolate liquor. Though bittersweet, semisweet and sweet chocolate may often be used interchangeably in some recipes with little textural change, milk chocolate - because of the milk protein - cannot.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
NEUTRAL

Non Secretor:
NEUTRAL

    BLOOD TYPE B:

    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      BLOOD TYPE AB:

      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL


        BLOOD TYPE O

        Secretor:
        NEUTRAL

        Non Secretor:
        NEUTRAL



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food can be a significant source of zinc (5.2932 mgs per 3 oz.)
          • This food can be a significant source of potassium (1099.56 mgs per 3 oz.)
          • This food is a significant source of saturated fat (43.032 grams per 3 oz.)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTS This food is considered to be rich in antioxidant flavonoids.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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