Chocolate Chocolate Australian Homemade is a franchise formula for confectionary stores owned by Only natural BV, based in Nijmegen, the Netherlands and run by Christoph Schmitz. The stores produce and sell premium ice cream and chocolate using all natural ingredients. The products incorporate Indigenous Australian designs. ...more on Wikipedia about "Australian Homemade"
"Big Chocolate" is a pejorative business term assigned to multi-national chocolate food producers, much akin to the terms assigned to " Big Oil" and " Big Tobacco". ...more on Wikipedia about "Big Chocolate"
The Broma process is a method used to remove cocoa butter from cacao beans. In about 1865 Domingo Ghirardelli discovered that by hanging a bag of ground cacao beans in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be converted into ground cocoa. This technique is now a common method for the production of cocoa and chocolate in the United States. ...more on Wikipedia about "Broma process"
Cacao (Theobroma cacao) is a small (4-8 m tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to tropical South America, but now cultivated throughout the tropics. Its seeds are used to make cocoa and chocolate. ...more on Wikipedia about "Cacao"
Chocolate (see below for etymology) describes a number of raw and processed foods that originate from the tropical cacao tree. It is a common ingredient in many kinds of sweets, chocolate candy, ...more on Wikipedia about "Chocolate"
Chocolate Confectionery or chocolate candy, type of confectionery produced with chocolate ...more on Wikipedia about "Chocolate confectionery"
The chocolate digestive is a British delicacy, originally produced by McVitie's in 1925. It involves a digestive biscuit (called a cookie in the USA) having one side of it coated in chocolate. 71 million packets a year are sold in the United Kingdom with 51 biscuits being eaten per second. Two variations exist, milk chocolate and plain chocolate. Currently, a third limited edition white chocolate has been introduced. The US travel writer Bill Bryson described the chocolate digestive as a British masterpiece. Chocolate digestives are commonly served with tea or as treats. ...more on Wikipedia about "Chocolate digestive" shortopedia Dreamteam.
A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2-4 feet tall with multiple tiers over a basin at the bottom. Chocolate is melted by heat from below, then vertically transported to the top of the fountain by a corkscrew auger. From there it flows over the tiers creating a chocolate "waterfall" in which tidbits like strawberry or marshmallows can be dipped. ...more on Wikipedia about "Chocolate fountain"
Chocolate liquor, also known as cocoa liqour and cocoa massis is produced by grinding the cocoa bean's center, the cotyledon, to a smooth, liquid state. The chocolate liquor can then be cooled and molded into blocks known as unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. ...more on Wikipedia about "Chocolate liquor"
Chocolate pudding is one of the most common varieties of sweet or dessert pudding in America. It is usually eaten as a snack or dessert. It is also used as a filling for chocolate pie. ...more on Wikipedia about "Chocolate pudding"
Chocolate syrup is a type of syrup that is usually added to food to increase the chocolate flavour. Chocolate syrup is capable of being added to a wide variety of foods. ...more on Wikipedia about "Chocolate syrup"
Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. In the United States, 'cocoa' often refers to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids. By itself it has an extremely bitter flavor. ...more on Wikipedia about "Cocoa"
Cocoa butter, also called theobroma oil, is the edible natural fat of the cacao bean, extracted during the process of making chocolate and cocoa powder. Cocoa butter has only a mild chocolate flavor and aroma. It is the only cacao component used in the confection called white chocolate. ...more on Wikipedia about "Cocoa butter"
A conche is a container filled with wood or metal beads, which act as grinders. The item being refined and blended is kept warm by frictional heat. The conching process is used to produce chocolate and other foods. The name arises from the shape of the vessels initially used, which resembled conch shells. ...more on Wikipedia about "Conche" The text you are reading is from http://www.shortopedia.com shortopedia
Conrad J. van Houten was a Dutch chocolate maker. In 1828 he patented an inexpensive method for pressing the fat from roasted cacao beans. ...more on Wikipedia about "Conrad J. van Houten"
The Day Chocolate Company is a manufacturer of Fairtrade chocolate products in the United Kingdom. It was established in 1998 as a partnership between the Kuapa Kokoo cocoa growers' collective and the fair trading company Twin Trade; other supporters included The Body Shop, Christian Aid and Comic Relief. ...more on Wikipedia about "Day Chocolate Company"
Death by Chocolate is a marketing term for various desserts that feature chocolate (especially dark chocolate or cocoa) as the primary ingredient. A dish called "Death by Chocolate" might be: ...more on Wikipedia about "Death by Chocolate"
Dutch process chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a more mild flavor. It forms the basis for much of modern chocolate candy. It is used in ice cream, beverages, and baking. The development of the Dutch process by Dutch chocolate maker Conrad J. van Houten, along with his development of the method of removing fat from cacao beans by hydraulic press around 1828, formed the basis for cocoa powder and simplified chocolate culture. ...more on Wikipedia about "Dutch process chocolate"
François-Louis Cailler ( 1796 – 1852) was the first Swiss producer of chocolate. ...more on Wikipedia about "François-Louis Cailler"
Freia is a Norwegian chocolate brand. The company was founded in 1889, but real success was seen only in 1892, when Johan Throne Holst ( 1868- 1946) took over management. Holst realized that there was a potential market for edible milk chocolate, in addition to the dark chocolate and other minor products Freia was currently producing. By the turn of the century, Freia was the leading Norwegian brand in sweets. ...more on Wikipedia about "Freia (chocolate)"
Ganache is a French word for a mixture of chocolate and heavy cream, used as an icing or filling for pastries, filled chocolates, or other desserts. Its origins date to circa 1850, possibly invented in Switzerland or in France (perhaps Paris). ...more on Wikipedia about "Ganache" Good to know shortopedia.
Chocolates Garoto S/A is a Brazilian chocolate manufacturer. Its headquarters are located in Vila Velha, Espirito Santo. The company was originally founded in the 1930s as a small producer of chocolates. Today, it is one of Brazil's largest manufacturers of chocolate. It exports its chocolate to various countries around the world, including the United States. Currently, Garoto's chocolate candy bars are distributed by a variety of distributors, including Walgreens, which sells Garoto's candies under the brand name of Regal Dynasty. ...more on Wikipedia about "Garoto"
The German Chocolate Cake is a layered chocolate- buttermilk cake filled and topped with a coconut- pecan frosting. ...more on Wikipedia about "German chocolate cake"
A Kiss is a type of chocolate candy manufactured by The Hershey Company. The bite-sized pieces of chocolate have a distinctive shape: like flat-bottomed teardrops. Hershey's Kisses are wrapped in squares of lightweight aluminum foil with a narrow strip of paper protruding from the top. ...more on Wikipedia about "Kiss (candy)"
Kuapa Kokoo is a cocoa farmers' co-operative organisation, established in Ghana in 1993. It was formed following the Ghanaian government's liberalisation of internal cocoa marketing in 1992, which, farmers feared, would lead to the entry of private companies into the market with whom they would be unable to compete. The organisation is often cited as a success story in the field of fair trade, its products being used in many Fairtrade-labelled products. ...more on Wikipedia about "Kuapa Kokoo"
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