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chocolate
chocolate Made from cocoa nibs (husked, fermented, and roasted cocoa beans) by refining and the addition of sugar, cocoa butter, flavouring, lecithin, and, for milk chocolate, milk solids. It may also contain vegetable oils other than cocoa butter. Originally from Central America, xocoatl is a cold drink made from cocoa flavoured with honey, spices and vanilla; according to Aztec mythology the god of air, Quetzalcoatl, came to earth and taught human beings to cultivate various crops, including cacao. First use of cocoa as a food rather than a beverage was developed by the Dutch cocoa merchant Conrad van Houten in 1815; first milk chocolate for eating invented in 1875, by adding sweetened condensed milk.
A 100‐g portion of milk chocolate is a rich source of copper; a good source of calcium; a source of protein, vitamin B2, iron, and selenium; contains 30 g of fat, of which 60% is saturated and 30% mono‐unsaturated; supplies 540 kcal (2270 kJ). A 100‐g portion of plain chocolate is a rich source of copper; a source of protein and iron; fat and energy as for milk chocolate. |
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DAVID A. BENDER. "chocolate." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "chocolate." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O39-chocolate.html DAVID A. BENDER. "chocolate." A Dictionary of Food and Nutrition. 2005. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-chocolate.html |
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chocolate
choc·o·late / ˈchäk(ə)lit; ˈchôk-/ • n. a food preparation in the form of a paste or solid block made from roasted and ground cacao seeds, typically sweetened. ∎ a candy made of or covered with this: a box of chocolates. ∎ a drink made by mixing milk with chocolate: sipping on hot chocolate. ∎ a deep brown color: [as adj.] huge spiders, yellow and chocolate brown. DERIVATIVES: choc·o·lat·y (also choc·o·lat·ey) adj. ORIGIN: early 17th cent. (in the sense ‘a drink made with chocolate’): from French chocolat or Spanish chocolate, from Nahuatl chocolatl ‘food made from cacao seeds,’ influenced by unrelated cacaua-atl ‘drink made from cacao.’ |
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"chocolate." The Oxford Pocket Dictionary of Current English. 2009. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. "chocolate." The Oxford Pocket Dictionary of Current English. 2009. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O999-chocolate.html "chocolate." The Oxford Pocket Dictionary of Current English. 2009. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O999-chocolate.html |
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chocolate
chocolate Like cocoa, chocolate was originally a drink (introduced to Europe in the 1500s) produced from the seeds of the tropical tree Theobroma cacao. The seeds are beans contained in an elliptical pod, and do not have the flavour or colour of chocolate until they have been fermented and roasted. The beans are then ground up to make chocolate powder. The first chocolate bar was produced in the late 1700s.
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"chocolate." World Encyclopedia. 2005. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. "chocolate." World Encyclopedia. 2005. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O142-chocolate.html "chocolate." World Encyclopedia. 2005. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O142-chocolate.html |
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chocolate
chocolate beverage made from seeds of the cacao tree; paste made from these ground. XVII. — F. chocolat, or its source Sp. chocolate — Nahuatl chocolatl article of food made from cacao seeds; this seems to have been confounded by Europeans with cacaua-atl, which was actually a drink made from cacao.
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T. F. HOAD. "chocolate." The Concise Oxford Dictionary of English Etymology. 1996. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. T. F. HOAD. "chocolate." The Concise Oxford Dictionary of English Etymology. 1996. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O27-chocolate.html T. F. HOAD. "chocolate." The Concise Oxford Dictionary of English Etymology. 1996. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O27-chocolate.html |
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Chocolate
CHOCOLATEAn ingredient of many popular treats—candies, sweets, baked goods, soft drinks, hot drinks, ice cream, and other frozen desserts. It is prepared, often as a paste, from the roasted crushed seeds (called cocoa beans) of the small South American cacao tree called Theobroma cacao (this is not the shrub known as the COCA PLANT, which produces COCAINE, Erythroxylon coca ). The cacao tree has small yellowish flowers, followed by fleshy yellow pods with many seeds. The dried, partly fermented fatty seeds are used to make the paste, which is mixed with sugar to produce the chocolate flavor loved throughout the world. Cocoa butter and cocoa powder are other important extracts from the bean. Cocoa beans were introduced to Europe by the Spanish, who brought them back from the New World in the sixteenth century. They had first been used by the civilizations of the New World—Mexicans, Aztecs, and Mayan royalty—in a ceremonial unsweetened drink and as a spice in special festive foods, such as molé. They were first used in Europe by the privileged classes to create a hot, sweet drink. By the seventeenth century, cocoa shops and Coffee shops (cafés) became part of European life, serving free TOBACCO with drinks and thereby increasing trade with the New World colonies. Chocolate produces a mild stimulating effect caused by the THEOBROMINE and CAFFEINE it contains. Both are ALKALOIDS of the chemical class called xanthines. Theobromine in high doses has many effects on the body, and it is possible to become addicted to some xanthines, such as caffeine. Nevertheless, some people are so attracted to the flavor that compulsive or obsessive use has resulted in the newly coined term chocoholic. Some scientists are researching the phenylethylamine in chocolate as the factor that encourages compulsive chocolate ingestion. BIBLIOGRAPHYSerafin, W. E. (1996). Drugs used in the treatment of asthma. In J. G. Hardman et al. (Eds.), The Pharmacological Basis of Therapeutics, 9th ed. (pp. 659-682). New York: McGraw-Hill. Michael J. Kuhar |
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KUHAR, MICHAEL J.. "Chocolate." Encyclopedia of Drugs, Alcohol, and Addictive Behavior. 2001. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. KUHAR, MICHAEL J.. "Chocolate." Encyclopedia of Drugs, Alcohol, and Addictive Behavior. 2001. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1G2-3403100110.html KUHAR, MICHAEL J.. "Chocolate." Encyclopedia of Drugs, Alcohol, and Addictive Behavior. 2001. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1G2-3403100110.html |
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chocolate
chocolate
•braggart, faggot (US fagot), maggot
•legate
•bigot, gigot, Piggott, spigot
•ingot • profligate • aggregate • yogurt
•conjugate • abrogate • surrogate
•ergot, virgate
•Bagehot • patriarchate • wainscot
•Sickert • predicate • syndicate
•certificate, pontificate
•Calicut • delicate • silicate • triplicate
•duplicate, quadruplicate
•intricate • Connecticut • Alcott
•ducat • advocate
•ballot, palate
•charlotte, harlot
•appellate, Helot, prelate, zealot
•flagellate • distillate
•Pilate, pilot
•copilot • gyropilot • autopilot
•triangulate
•ejaculate, immaculate
•amulet • spatulate
•articulate, denticulate
•consulate, proconsulate
•postulate • ungulate
•inviolate, ultraviolet
•chocolate • cardinalate • desolate
•isolate • disconsolate • Merlot
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"chocolate." Oxford Dictionary of Rhymes. 2007. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. "chocolate." Oxford Dictionary of Rhymes. 2007. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O233-chocolate.html "chocolate." Oxford Dictionary of Rhymes. 2007. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O233-chocolate.html |
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