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| Alphalary for Chocolate/Cocoa (171) |
| A) | Addictive, Aficionado, Allure, Antioxidant, Aphrodisiac, Aroma, Assortment, Attribute |
| B) | Bar, Bean, Benefits, Bittersweet, Blend, Block, Box, Brand, Burst, Business, Butte, Butterfat |
| C) | Cacao, Caffeine, Candy, Caramel, Celebration, Centers, Character, Chemical, Chewy, Chocoholic, Chocolate, Chocolaterie, Chocolatier, Classy, CMA= Chocolate Manufacturers Association, Cocoa, Complex, Components, Confection, Confectioners' sugar, Consumption, Craving, Cream, Creamy |
| D) | Dark, Dazzle, Decadent, Delicious, Demand, Diet, Dipped, Distinct, Dutch |
| E) | Endorphin, Enticing, Exacting, Exotic, Extract |
| F) | Fat content, Ferment, Filing, Flavanols, Flavor, Fondue, Food for the gods, Frosting, Fudge |
| G) | Ganache, Garnish, German, Gift, Global, Good, Goodies, Grind |
| H) | Hallowed, Handmade, Health, Hershey, High-end, Hollow, Hybrid |
| I) | Indulgence, Influence, Ingredient, Intense |
| L) | Lifestyle, Liquid, Liquor, Low-end, Lure, Luxury |
| M) | Manufacturer, Mayan influence, Medication, Melt, Milk chocolate, Mixture, Moderation, Morsel, Mousse, Mouth-watering, Mystery |
| O) | Oral, Overeat, Overindulge |
| P) | Pieces, Plantation, Pleasure, Pod, Popularity, Powder, Preference, Press, Process, Profile, Properties, Pure, Pursue |
| R) | Rain forest, Recipe, Refine, Regional, Response, Revelation, Revere, Rich, Roast |
| S) | Sample, Sauce, Seductive, Selection, Sensual, Serotonin, Significance, Silky, Smooth, Sophistication, Souffle, Square, Standard, Sugar, Susceptible, Sweet, Swiss, Switzerland |
| T) | Texture, Treat, Truffles |
| U) | Ultimate, Unique, Unsweetened, Unveil, Upscale |
| V) | Valentine's Day, Value, Vanilla, Variety, Vat |
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Do you know these interesting facts:
Cacoa trees are located principally in Brazil, Central America, Ghana, Indonesia and on the Ivory Coast. Trees grow to 25 feet. Hard-shelled pods develop from branches and trunks. Each one contains 20-50 cocoa beans. They resemble large seeds or small footballs in shape. The pods have to be cut off trees manually. The beans are removed from the pods, put into low boxes and are covered with banana leaves. They ferment and dry in the sun or when hot air is blown over them.
references: Tim Talevich: "Sweet Indulgence" and "Dazzle Me With Chocolates Sweetie" by Leith Steel
Varieties: criollo=rare, high quality; foraster=most common; trinitario
Central Americans originally crushed beans and made a bitter, cold beverage.
Christopher Columbus brought the first beans back to Spain. Montezuma may have drunk more than 60 mugs of chocolate for energy. Cortes drank a dark drink, chocolatl, with the Aztecs in the 16th century.
In 1849 Joseph S. Fry, a British citizen, created the first chocolate bar to eat. In 1876, Daniel Peter, a Swiss, invented milk chocolate.
During WW1 soldiers were given chucks of chocolate in their rations. It became a popular candy.
Unsweetened chocolate=pure chocolate, without sugar or milk
Milk chocolate has at least 10% chocolate liquor
Bittersweet chocolate is the darkest with at least 35% chocolate liquor
(The higher the cocoa percent, the more intense is the flavor)
Well recognized chocolatiers include: Bouchard l'Escaut, Daskalides, Neuhaus, Gudrun, Devas, Hershey and Nestle
Website: chocophile.com
DISCUSSION/EXTENSION
1. Recent studies suggest chocolate is an antioxidant. Explain what it may prevent. List some of the "scientific reasons" for its benefits.
2. Why does chocolate "make" people happy? Discuss serotonin's effects.
3. Discuss why men and women generally like a gift of chocolate. Would YOU prefer flowers or chocolate? Why? |
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