Chocolate

 

The various types of eating chocolate available in the market today. Globalization means a lot as factors enabling the international reach of products are put in place.

Start with the sharp-edged history of eating chocolate and with practices that involve consuming a thick bitter brew to contemporary fashioned candy.

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What are the main points which will be discussed in the body of the essay? 

The Evolution of Chocolate 

Cultural and Social Uses of Cacao in Ancient Mesoamerica: The role of cacao in the Mayan and Aztec cultures and methods of its cultivation and commercialisation.

Chapter introduction in a new continent. First adopted the choc drink in the sixteenth century. Designing of the chocolate drinks market in selling: high-end cultured chocolates hits to terminator storage CHOCOLATE SYRUP. 

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Globalization: The introduction of structural transformation defined by input-output measures and the chocolate production stage as a transformation process where the new forms of chocolate are now sold as bars and other end products.

Choclate Reigning Today: The spreading of the oeuvres by the followers of chocolate phenomenon and the range of chocolate products we enjoy today.

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The Cacao plant and its Cultivation 

Flower and taxonomy of cacao plant. More about the chocolate-producing seed tree, where it is grown and under what growing conditions.

Cultivation Areas. Examination of the regions principally Ecuador, China and Cote d’ Ivoire that produce cocoa and its major cultivation zones.

Cacao Cultivation Techniques. What is done in regards to planting, harvesting, including the fermentation and drying of the seeds.

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Challenges of Sustainable Development. Factors affecting development due to the consequences of activities on the environment in relation to concerns such as deforestation, fair trade and child labour.

Cocoa Plant: An Overview of The Cocoa Plant focusing on the history, cultivation and development of its raw materials which are the crop- parts of the plant- the fruits, the beans, their development and harvesting, agriculture, bean processing, the drying of the cocoa beans and further elaboration on effects of the processes in relation to flavor.

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Roasting and Grinding: A stage during which the cacao pods are roasted, separeted from shells and ground up to turn them into chocolate appearance liquefied form. 

Conching-and-Tempering- some Processes of applying a finish to various forms of chocolate which entails the sheen of the finished product to varying degrees, Embellishing finished chocolate with various degrees of polish. 

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Chocolate Manufacturing: It concerns the technology and equipment applied in the processes of making particularly- -chocolates practiced in making factories entirely and or even small scale craft manufacturing. 

Production problems: This part addresses the issue of quality whose focus is how effective or otherwise each stage can be in terms of effect on the taste and appearance and quality judgment of the produced chocolate. 

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On the Subject of Different Types of Chocolates and Their Evaluation 

Dark Chocolates: Primary constituents of this type of Chocolate high percentage of cacao content which is good for health predominantly found in the countries of Latin America and Europe.

Milk chocolate: Comparison between milk chocolate and dark chocolate, how they differ in milk solids affects the texture and sweetiness of the type.

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White Chocolate: Comes with the creamy texture many enjoy, however, there are those who do not regard it as a chocolate as it does not have in it solid cocoa.

Ruby Chocolate: History, various ways of preparation and flavors.

Special and flavored chocolates: inclusive or more but not limited to nuts, fruits, spicy and other unwarranted flavors.

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The Social Value of Chocolate (1000 words)

Chocolate Customs among the Ancient Mesoamericans: The sacred and symbolic practices of using chocolate in the Mayan and Aztec cultures.

Europeans and Chocolate: The advent of specialty coffee shops in Europe, the progression of chocolate as an expensive product, and the social benefits associated with it.

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Celebrations Over Time: The events that have made chocolate an essential aspect of Valentine and Easter among other celebrations.

Cultural Misappropriation: The different ways that cultures appreciate chocolate through various cuisines and traditions such as the mole in Mexico or the chocolate fountain in Switzerland.

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CHOCOLATE HEALTH BENEFITS AND MYTHS 

The Antioxidants and Flavonoids: Chocolate and its antioxidants, including the ways that it is aimed at preventing and treating heart disease.

Benefits for the Brain: How mood is affected by the consumption of food such as chocolate and how this could affect brain activity.

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Satiation: Other concerns associated with eating chocolate include the fact of many people breaking out when they consume it, the amount of caffeine in the chocolate, etc.

Control: This section will explain the rationale behind the restriction of certain habits, for example, using chocolates, which is to avoid excessive sugar or fat consumption.

Culinary Art based on Chocolate

Chocolate Applications in Baking: The various methods used to incorporate chocolate in baked goods and which ones are more appropriate to the specific cake, brownie or cookie.

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Cooking with Chocolate: Crosses cultural boundaries, where a certain food recipe with chocolate inclusion is not meant to be sweet, as in the case of the Mexican mole sauce.

Chocolate and Other Flavors: Flavors that pair well and interject with, if not chocolate, coffee and vanilla. However, it turns out, it has fruit and spice

Temperatures: Also another finishing technique but more of a sheen on the finish and is used in the manufacture of confectionary especially for the embellishment of the chocolate.

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Prescribed Evolusions: New age ideas that comprise of mixing chocolates with drinks and coming up with cakes containing flowing chocolates insides and making chocolates by hands.

Economics and Challenges Facing the Industry 

The Global Chocolate Market: Change in people attitude towards chocolate consumption and distribution of chocolate producing countries.

Sustainability and Supply Chain Management: Ethical concerns regarding practices or activities related to the production of cocoa in the chocolate sector like fair trade.

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Industry and Market Development: What the practices in the industry are towards the introduction of organic chocolate, vegan chocolate, fair trade chocolate.

All Aspects of Chocolate - Essay 

Current Movements: The rise in demand of bars made from lupin beans, bars and chocolate containing spirulina and other algae, and self-packaging bars transforming into a square.

Scientific Progress: Genetic modification of organisms as a new way of producing cacao sustainably.

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Contemporary Chocolate Market: Overcoming the Emerging Zebra Market and New Innovations that it Harnesses Within the Chocolate Business.

Les évolutions à prévoir en matière de chocolat 

Tendances: Chocolat végétal, chocolats très pauvres en sucre et l’emballage écoresponsable.

Avancées scientifiques: How biotechnology has the potential to help with the sustainable production of cocoa.

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Concevoir et Proposer: How the increasing demand of chocolate in the industry from non conventiional countries is explored.

Conclusion (500 mots)

An evaluation of the degree of advancement in the processes that involved the formulation of chocolate from when it was used as a drink to the present times when it is one of the most sought after products.

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These everyday pleasures of chocolate, a confectionery induced by the coming together of certain social and economic convections, had to be regulated so that they do not become more elitist.

A theorization of the changes that the fondness for chocolate will undergo in a thousand years, and the reason as to why it shall not disappear.

I will therefore restrict myself to the crucial aspects only and proceed in a haphazard manner, for i believe that thiese sections will all contribute to the chocolate in depth coverage. Can you ask me what more do you need regarding these sections!

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