Loading ...
Sorry, an error occurred while loading the content.

What Is Chocolate

Expand Messages
  • Simon Pendering
    Message 1 of 1 , Jun 1, 2006
    • 0 Attachment

      Message delivered directly to members of the group:


      Please consider this free-reprint article written by:
      Simon Pendering

      IMPORTANT - Publication/Reprint Terms

      - You have permission to publish this article electronically in
      free-only publications such as a website or an ezine as long as
      the bylines are included.

      - You are not allowed to use this article for commercial
      purposes. The article should only be reprinted in a publicly
      accessible website and not in a members-only commercial site.

      - You are not allowed to post/reprint this article in any
      sites/publications that contains or supports hate, violence,
      porn and warez or any indecent and illegal sites/publications.

      - You are not allowed to use this article in UCE (Unsolicited
      Commercial Email) or SPAM. This article MUST be distributed in
      an opt-in email list only.

      - If you distribute this article in an ezine or newsletter, we
      ask that you send a copy of the newsletter or ezine that
      contains the article to admin[at]whatcruises.com (replace [at]
      with @)

      - If you post this article in a website/forum/blog, ALL links
      MUST be set to hyperlinks and we ask that you send a copy of
      the URL where the article is posted to admin[at]whatcruises.com
      (replace [at] with @)

      - We request that you ask permission from the author if you
      want to publish this article in print.

      The role of iSnare.com is only to distribute this article as
      part of its Article Distribution feature (
      http://www.isnare.com/distribution.php ). iSnare.com does NOT
      own this article, please respect the author's copyright and
      this publication/reprint terms. If you do not agree to any of
      these terms, please do not reprint or publish this article.

      Article Title: What Is Chocolate
      Author: Simon Pendering
      Word Count: 425
      Article URL:
      Format: 64cpl
      Author's Email Address: admin[at]whatcruises.com (replace [at]
      with @)

      Easy Publish Tool: http://www.isnare.com/html.php?aid=55541

      ================== ARTICLE START ==================
      Ah, chocolate, the universal food that calms anxiety, helps
      women through relationship breakups, creates romance, and
      downright tastes magnificent. While millions of people enjoy
      chocolate every day, some for baking and some for snacking,
      most are not sure, where it comes from or how it is made. The
      truth is that creating chocolate takes time and some attention
      to detail but the results are worth all the effort.

      With chocolate, the results can be sweet, semi-sweet, and even
      bitter. For starters, ripe cacao bean pods that come from the
      cacao tree are harvested. Once picked, the pods are split open,
      the pulp on the inside is scraped out, and then the pulp is
      allowed to ferment for several days. This process requires the
      pulp to be spread out in the sun to dry at which time the seeds
      are extracted from the pulp. From there, the seeds are packaged
      and ready to be shipped to the manufacturer.

      The manufacturer takes the cacao seeds, cleaning them to get
      rid of any dirt or other foreign materials. From there, the
      seeds are roasted, which helps to loose the outside husks. The
      inner kernel of the seed is then broken down into small pieces
      known as nips. When the manufacturing process reaches the "nip"
      phase, the final product is determined by the process used.

      For starters, if the nips are ground, oil is released, which
      transforms the mass into chocolate liquor. When this substance
      becomes hard, it turns into bitter chocolate most commonly used
      for making candy and baking. Now, if the manufacturer wants to
      make semi-sweet or sweet chocolate, the nips would also be
      ground to extract the oil but in this case, other substances
      would be added to include cocoa butter. For dry cocoa, which
      can be used in baking, cooking, or for making hot chocolate,
      the mass left over is again ground down and dried.

      The fascinating thing about chocolate, especially cocoa is that
      it dates back to the Aztec Indians who would crush the cacao
      beans, boil them with water, and then add various spices to
      include pepper for creating a magnificent drink that was
      consumed cold. Even the Spanish explorers fell in love with
      cocoa. Finding the Aztec recipe, they eliminated the pepper,
      added sugar, and found the drink quite refreshing both cold and
      hot. As you can see, chocolate making is a detailed process but
      thankfully, it means one of the favorite foods in the world
      being created for all of us to enjoy.

      About The Author: Simpon Pendering loves chocolate. His web
      site at: http://www.chocolatechest.com is a chocolate lovers
      delight. If chocolate is your 'thing', then hop over to
      http://www.chocolatechest.com and enjoy!

      Please use the HTML version of this article at:
      ================== ARTICLE END ==================

      For more free-reprint articles by Simon Pendering please visit:
    Your message has been successfully submitted and would be delivered to recipients shortly.