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What did Van Houten invent that played a significant role in chocolate production?
What did Van Houten invent that played a significant role in chocolate production?
The term 'cacao' refers to the processed, powdered product, while 'cocoa' refers to the plant and its beans.
The term 'cacao' refers to the processed, powdered product, while 'cocoa' refers to the plant and its beans.
False
Which Greek term did Carl Linnaeus use to name Theobroma cacao, meaning 'food of the gods'?
Which Greek term did Carl Linnaeus use to name Theobroma cacao, meaning 'food of the gods'?
Theobroma
________ is often defined as the 'best' variety of cacao due to its flavors and lack of bitterness.
________ is often defined as the 'best' variety of cacao due to its flavors and lack of bitterness.
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Match the following cacao varieties with their characteristics:
Match the following cacao varieties with their characteristics:
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Which term is derived from the Nahuatl (Aztec) language referring to 'cacao water'?
Which term is derived from the Nahuatl (Aztec) language referring to 'cacao water'?
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Dutch processing contributed to making chocolate affordable for everyone.
Dutch processing contributed to making chocolate affordable for everyone.
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What caused the confusion between the terms cocoa and cacao?
What caused the confusion between the terms cocoa and cacao?
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What did the Olmecs primarily use cacao for?
What did the Olmecs primarily use cacao for?
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The word 'cacao' and 'cocoa' refer to the same thing.
The word 'cacao' and 'cocoa' refer to the same thing.
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What beverage did the Mayans traditionally consume chocolate with?
What beverage did the Mayans traditionally consume chocolate with?
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The ancient Aztecs used cacao beans as _____ to buy food and goods.
The ancient Aztecs used cacao beans as _____ to buy food and goods.
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Match the following civilizations with their chocolate practices:
Match the following civilizations with their chocolate practices:
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Which flavor descriptor is NOT mentioned as a characteristic of chocolate?
Which flavor descriptor is NOT mentioned as a characteristic of chocolate?
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How was Mayan chocolate typically served?
How was Mayan chocolate typically served?
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Cacao pods contain around 40 cacao beans.
Cacao pods contain around 40 cacao beans.
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Cocoa and cacao refer to the same thing in chocolate production.
Cocoa and cacao refer to the same thing in chocolate production.
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Who is believed to have consumed large amounts of chocolate for energy in Aztec culture?
Who is believed to have consumed large amounts of chocolate for energy in Aztec culture?
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What is the ideal storage temperature range for chocolate bars?
What is the ideal storage temperature range for chocolate bars?
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Chocolate bars should be kept in a dry environment, ideally at __________.
Chocolate bars should be kept in a dry environment, ideally at __________.
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Match the flavor descriptors with their examples:
Match the flavor descriptors with their examples:
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Which of the following best describes Fair-Trade chocolate?
Which of the following best describes Fair-Trade chocolate?
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Modern chocolate production issues include the use of child trafficking labor.
Modern chocolate production issues include the use of child trafficking labor.
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How long is the typical shelf life of chocolate?
How long is the typical shelf life of chocolate?
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Study Notes
Chocolate History
- Chocolate's history traces back to the ancient Mayans, and even earlier to the Olmecs in southern Mexico.
- Early chocolate was a revered beverage, but often bitter, not a sweet treat.
Chocolate Production
- Chocolate is made from cacao beans, which are found in pods on cacao trees native to Central and South America.
- Beans are dried and roasted to create cocoa beans.
- The Olmecs used cacao to create a ceremonial drink around 1500 B.C.
- Historical records are inconsistent regarding use of cacao beans. Some suggest it was just the pulp, while others propose it being made into a beverage or other products.
Mayan Chocolate
- Mayans revered chocolate, using it in celebrations and important transactions.
- Chocolate was accessible to almost everyone in Mayan society.
- Chocolate was often consumed with chili peppers, honey, and water, making it thick and frothy.
Aztec Chocolate
- The Aztecs held chocolate in high regard, even using cacao beans as currency.
- Chocolate was primarily a luxury for the upper class, although it was enjoyed occasionally by all classes at celebrations.
- Montezuma II, a significant Aztec ruler, is known for consuming large quantities of chocolate for energy and perceived aphrodisiacal properties.
Spanish Hot Chocolate
- Chocolate arrived in Europe, initially Spain, through various accounts such as Christopher Columbus's voyages, Hernan Cortes, and friars.
- European consumers modified the traditional Aztec chocolate recipes, adding sugar, cinnamon, and other common spices.
- Chocolate houses began emerging in major European cities, like London and Amsterdam.
Chocolate in the American Colonies
- Chocolate arrived in Florida during the 17th century.
- Chocolate houses opened in Boston in the late 17th century.
- Chocolate was commonly consumed by all social classes.
- Chocolate was used as rations for soldiers during the Revolutionary and World Wars.
Cacao Powder
- The Dutch chemist Coenraad Johannes van Houten invented a process in 1828 to create cacao powder (Dutch processing) by treating cacao beans with alkaline salts.
- This made chocolate more affordable and easier to use, paving the way for mass production.
Cacao or Cocoa
- Carl Linnaeus coined the name "Theobroma cacao" in 1753. The word "theobroma" is Greek for "food of the gods."
- There are different conventions for using the word 'cocoa' or 'cacao' - in the UK cocoa generally refers to unprocessed powder, while in the US it is often called cacao.
Chocolate Varieties
- Criollo: a highly-prized cacao for its mild flavor and low bitterness; rare.
- Nacional/Arriba: abundant type commonly used for chocolate production; known for its floral and fruity notes.
- Armelonado: commonly found in West Africa, and typically used in mass-produced chocolate.
- Trinitarios: a hybrid cacao, widely available; its flavor profile varies based on the geographic origin.
Different Flavors
- Chocolate flavors frequently relate to the chemical compounds and personal experiences associated with the flavors.
- Descriptors for chocolate flavors include fruity (red berries, citrus, tropical fruits), earthy (wood, hay, soil), caramel (butterscotch, brown sugar), floral (jasmine, orange blossom), dairy (milk, cream), spicy (pepper, cloves), toasted, cocoa, and nutty (hazelnuts, almonds).
Storing Chocolate
- Chocolate should be stored in a dry environment with a stable temperature (14-20°C or 57-68°F).
- Keeping chocolate away from strong odors is recommended.
Fair-Trade Chocolate
- Fair-trade chocolate production aims to support ethical and sustainable cocoa farming practices.
- It addresses issues of low wages, child labor, and poor working conditions frequently associated with chocolate trade.
Chocolate Products
- Chocolate pieces (dark, milk, white).
- Gems (dark, milk, white)
- Wafers (dark, milk).
- Pralines (dark, milk).
- Dragees (dark, milk).
- Truffles (dark, milk with honey or other ingredients).
- Thins (dark, milk).
- 'Sesame Seed Candy' or Pasteli
- Florentines
- Crackers
- Halva
Additional Notes from the document
- The text includes details about specific ingredients and combinations used in different types of chocolate products, and important information like nutritional facts where applicable.
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Description
Explore the fascinating journey of chocolate from ancient civilizations like the Olmecs and Mayans to the technical processes involved in its production. This quiz covers historical uses, ceremonial significance, and the transformation of cacao beans into the delectable chocolate we know today. Test your knowledge on this rich topic!
