Oh, that melt in your mouth delicacy that people from all over the world enjoy.
Its rich, creamy goodness is something that can lighten anyone's mood.
For many years it was a sought after delicacy that only the rich could afford.
Fast forward hundreds of years and now everyone can enjoy the benefits of chocolate.
You can find it in any grocery store, convenience store or from specialty stores that craft their very own blends.
It is not just junk food anymore.
Chocolate has some healthy aspects when used in moderation.
If you are interested in learning more about this delicious concoction, this article is for you.
You just may find out some information that you never knew.
It is a great snack, great for dessert and just great any time of the day when you need a boost.
What is chocolate made from? Chocolate is actually made from a tree called the cacao tree.
This tree produces a pod that is very similar to a gourd.
After the cacao pods ripen then workers enter the fields and hand pick the pods.
Cacao farmers are unable to use mechanized machinery as many other farmers do because it will damage the trees.
You can only find these trees in tropical places due to their sensitivity to the cold.
Once the harvesting is complete the cacao pods are cut open and the seeds inside are harvested.
If you were to smell this part of the process, you would not find a hint of that chocolate smell everyone knows and loves.
It actually smells more like a mango! The seeds are then placed into ventilated boxes where they will ferment and dry out.
From that stage the beans are transported to a facility that will remove the shells of the seeds leaving something called nibs.
These nibs are essentially cocoa.
When the nibs are ground up and melted you have cocoa butter and chocolate liquor which are the fundamental elements to any great chocolate masterpiece.
Is it true that Hershey's chocolate candy bars were in military rations during WWI? No, it is not exactly true.
During WWI huge blocks of chocolate were shipped over to bases where it would be chipped off and distributed.
But it was during WWII that Milton Hershey was able to meet the military's demands for a small bar that was heat resistant and would provide the soldiers with energy.
These new bars were called "Field Ration D" and many soldiers attribute these bars with saving them in times when rations were scarce.
You could try one of these special bars but you might be disappointed.
It definitely does not have the taste of a real Hershey's bar.
How is milk chocolate made? The process for developing milk chocolate is very similar to that of any other type of bar or treat.
The cacao beans are harvested and allowed to ferment to bring out their "chocolately" taste.
They are then spread out and allowed to quickly dry.
During the milling process the shells are removed from the cacao bean and nibs are produced.
These nibs are then continuously ground down and heated to make them a smooth consistency.
In order to get the milk chocolate, cocoa butter and liquor is added along side milk and sugar.
The process must be continuously heated and then cooled in order to temper the mixture.
Tempering reduces the large sugar crystals and allows the finished product to be smooth and break evenly rather than crumble.
It is important to note that there are less health advantages in milk chocolate compared with dark.
With less cocoa butter and liquor added, the antioxidant effects are diminished somewhat.
What type of chocolate is best for baking? The only limits you have on using chocolates for baking is your imagination.
Now, some recipes will call specifically for baking chocolates.
You can easily find these in your grocery store.
On other recipes it may simply call for chocolates.
You can choose the darkness and how sweet it is.