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    The Wonderful World of Chocolate
    The Wonderful World of Chocolate
    The Wonderful World of Chocolate
    Ebook55 pages37 minutes

    The Wonderful World of Chocolate

    By Dee Phillips

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    About this ebook

    Everyone loves chocolate. It is sinfully delicious. The Wonderful World of Chocolate is a cookbook with 55 new and original scrumptious chocolate recipes. If you love chocolate recipes, this is the ebook for you. All chocolate recipes, from Easy Chocolate Cupcakes to Mocha Layer Cake. A chocolate lover's dream of a recipe book.

    LanguageEnglish
    PublisherDee Phillips
    Release dateJan 11, 2012
    ISBN9781465946188
    The Wonderful World of Chocolate
    Author

    Dee Phillips

    An English Major at University, Denny (Dee) Phillips loves science fiction and enjoys coming up with new ideas in that genre. Her newest interest is in vampire books. Denny has made a career out of writing website content articles and has researched many different topics. As such, she also has many information books available.

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      Book preview

      The Wonderful World of Chocolate - Dee Phillips

      The Wonderful World of Chocolate

      (A Chocolate Lover’s Recipe Book)

      Published by Dee Phillips at Smashwords

      Copyright 2012 Dee Phillips

      Smashwords Edition, License Notes.

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this ebook with another person, please purchase an additional copy for each recipient. If you’re reading this ebook and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      The Wonderful World of Chocolate

      Introduction:

      Yummy! That wonderful taste of chocolate! Everyone loves it. In fact, it is loved the world over and can be addictively good. But what do you really know about chocolate?

      Did you know that chocolate is not one ingredient of itself? It is actually comprised of a number of raw and processed foods from the seeds of the cacao tree. Cacao has been cultivated for about three million years in Mexico, South America and Central America. It has been documented to have been used in about 1100 BC. Even the Aztecs and Mayan people have been known to have made chocolate beverages. They made what is known as xocot-atl, meaning ‘bitter water’, which is due to the seeds of the cacao tree having an intensely bitter taste which must be fermented to develop the real chocolate flavor.

      The cacao seeds (or beans) are dried after fermentation. They are then cleaned and roasted and the shell is removed to produce the cacao nibs. This is then ground and liquefied which results in pure chocolate in the liquid form (or chocolate liquor). The chocolate liquor is then further processed into cocoa solids and cocoa butter.

      There are different forms of chocolate which are made from the cocoa solids and cocoa butter. Pure, unsweetened chocolate is made of varying proportions of the cocoa solids and butter. Sweet chocolate (and semi-sweet chocolate) is made from a combination of the chocolate with sugar. That is what makes up most of the chocolate eaten in the world today. Milk chocolate is the sweetened chocolate combines with milk powder or condensed milk.

      White chocolate is not really chocolate at all because it does not contain any cocoa solids. It is made from cocoa butter, sugar and milk so it is not considered to be true chocolate.

      The reason that chocolate can be addictive is that it contains alkaloids (such as theobromine and phenethylamine) which can have physiological effects of the body. Eating chocolate can affect the serotonin levels in the brain. Chocolate can also have healthy effects, however. Some scientists claim that chocolate can lower blood pressure, but still caution that it should be eaten in moderation. It is also believed that it can substantially reduce the formation of free radicals acting as an antioxidant.

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