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What Is Chocolate

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  • Simon Pendering
    Message 1 of 1 , Jun 1, 2006
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      Please consider this free-reprint article written by:
      Simon Pendering

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      Article Title: What Is Chocolate
      Author: Simon Pendering
      Word Count: 425
      Article URL:
      http://www.isnare.com/?aid=55541&ca=Food+and+Drinks
      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:
      http://www.isnare.com/html.php?aid=55541
      ================== ARTICLE END ==================

      For more free-reprint articles by Simon Pendering please visit:
      http://www.isnare.com/?s=author&a=Simon+Pendering
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