Misplaced Pages

#780219

56-559: The company's products were made from chocolate it said was sourced from Venezuela , Trinidad , the Ivory Coast , and Ecuador . It provided its customers with a "Tasting Guideline" in every box. The company's founder said that its products are "not so much candy as a tasting experience." Given the prices charged for the chocolates, one newspaper wrote, "NoKA is not for the faint of heart -- or pocketbook." In 2006, Business website Forbes.com included NōKA's Vintages Collection among

112-556: A mood enhancer , such as by increasing sex drive or stimulating cognition , but there is little scientific evidence that such effects are consistent among all chocolate consumers. If mood improvement from eating chocolate occurs, there is not enough research to indicate whether it results from the favorable flavor or from the stimulant effects of its constituents, such as caffeine, theobromine, or their parent molecule, methylxanthine . A 2019 review reported that chocolate consumption does not improve depressive mood . Reviews support

168-461: A veterinarian involves inducing vomiting within two hours of ingestion and administration of benzodiazepines or barbiturates for seizures, antiarrhythmics for heart arrhythmias , and fluid diuresis . A typical 20-kilogram (44 lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least

224-464: A 20-kilogram (44 lb) dog. In the 20th century, there were reports that mulch made from cocoa bean shells is dangerous to dogs and livestock. Commonly consumed chocolate is high in fat and sugar , which are associated with an increased risk for obesity when chocolate is consumed in excess. Overall evidence is insufficient to determine the relationship between chocolate consumption and acne . Various studies point not to chocolate, but to

280-571: A certain extent," adding, "Getting negative blog buzz, it could be a disaster." Chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador . Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate,

336-526: A chocolate confection maker, is recorded from 1859. Evidence for the domestication of the cacao tree exists as early as 5300 BP in South America , before it was introduced to Mesoamerica . It is unknown when chocolate was first consumed as opposed to other cacao-based drinks, and there is evidence the Olmecs , the earliest known major Mesoamerican civilization, fermented the sweet pulp surrounding

392-400: A crystallize a small amount of fat in a particularly stable formation. Around this small amount of crystals, the rest of the fats crystallize, creating a glossy chocolate, with a crisp break. Chocolate is molded in different shapes for different uses: Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with

448-666: A dose as low as 12.5 mg was shown to have effects on cognitive performance. Chocolate may be a factor for heartburn in some people because one of its constituents, theobromine, may affect the esophageal sphincter muscle in a way that permits stomach acids to enter the esophagus . Theobromine poisoning is an overdosage reaction to the bitter alkaloid, which happens more frequently in domestic animals than humans. However, daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with sweating, trembling, and severe headache. Chocolate and cocoa contain moderate to high amounts of oxalate , which may increase

504-514: A half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual , approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in

560-660: A listing of the world's most expensive chocolates, at $ 854 per pound. D Magazine called the chocolates "insanely expensive." NōKA went out of business in 2011. In December 2006, the blog DallasFood.org published a ten-part series on the company's chocolate products that detailed the company's marketing claims and noted its refusal, unlike many other similar firms, to reveal the source of its couverture (the chocolate from which finished confections are made). It presented research on available couvertures that matched NoKA's descriptions of its product and concluded that NōKA sold an essentially unaltered version of couvertures produced by

616-427: A relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly. Chocolate bloom is caused by storage temperature fluctuating or exceeding 24 °C (75 °F), while sugar bloom

SECTION 10

#1732783919781

672-450: A short-term effect of lowering blood pressure by consuming cocoa products, but there is no evidence of long-term cardiovascular health benefit. Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain cardiovascular diseases or enhances cognitive abilities . While daily consumption of cocoa flavanols (minimum dose of 200 mg) appears to benefit platelet and vascular function, there

728-456: A warning label on chocolate products having more than 4.1 mg of cadmium per daily serving of a single product. One tablespoonful (5 grams) of dry unsweetened cocoa powder has 12.1 mg of caffeine and a 25-g single serving of dark chocolate has 22.4 mg of caffeine. Although a single 7 oz. (200 ml) serving of coffee may contain 80–175 mg, studies have shown psychoactive effects in caffeine doses as low as 9 mg, and

784-511: Is cacahuatl meaning "cacao water", which chocolate does not immediately derive from. Despite theories that chocolate is derived from xocoatl meaning "bitter drink" or chocolatl meaning "hot water" and uncertainty around the Nahuatl origin, there is a consensus that it likely derives from chicolatl . Whether chicolatl means "cacao beater", however, is contested, due to difficulty knowing what chico means. The term " chocolatier ", for

840-585: Is a variant of cacao, likely arising from a confusion with the word coco . Through cacao, it is ultimately derived from kakaw(a) , but whether that word originates in Nahuatl or a Mixe-Zoquean language is the subject of substantial linguistic debate. Chocolate is a Spanish loanword, first recorded in English in 1604, and first recorded in Spanish in 1579. The word for chocolate drink in early Nahuatl texts

896-492: Is also used in cold and hot beverages, such as chocolate milk and hot chocolate , and in some alcoholic drinks, such as crème de cacao . Although cocoa originated in the Americas, West African countries , particularly Ivory Coast and Ghana , are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. A 2020 report estimated that more than 1.5 million children are involved in

952-605: Is an excellent source (over 19% of the Daily Value , DV) of riboflavin , vitamin B12 and the dietary minerals , manganese , phosphorus and zinc . Chocolate is a good source (10–19% DV) of calcium , magnesium and iron . Chocolate contains polyphenols , especially flavan-3-ols (catechins) and smaller amounts of other flavonoids . It also contains alkaloids , such as theobromine , phenethylamine , and caffeine , which are under study for their potential effects in

1008-407: Is called chocolate liquor . The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter . Baking chocolate , also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions without any added sugar . Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce Dutch cocoa . Much of

1064-404: Is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect (typically around 20 μm ) and reduces rough edges, hence the smooth feel in

1120-448: Is caused by temperature below 15 °C (59 °F) or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste is unaffected. Bloom can be reversed by retempering

1176-459: Is grown (20 degrees north and south of the equator ), the commercial company Mars, Incorporated and the University of California, Berkeley , are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates. The three main varieties of cocoa beans used in chocolate are criollo , forastero, and trinitario. Cocoa pods are harvested by cutting them from

SECTION 20

#1732783919781

1232-469: Is made by incorporating nut paste (typically hazelnut) to the chocolate paste. Other types of chocolate are used in baking and confectionery. These include baking chocolate (often unsweetened), couverture chocolate (used for coating), compound chocolate (a lower-cost alternative) and modeling chocolate . Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup , glucose syrup , or golden syrup . Chocolate

1288-503: Is made from cocoa beans, the dried and fermented seeds of the cacao tree ( Theobroma cacao ), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what

1344-404: Is no good evidence to indicate an effect on heart attacks or strokes . Research has also shown that consuming dark chocolate does not substantially affect blood pressure . Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". This refers to the combined percentage of both cocoa solids and cocoa butter in

1400-407: Is now Venezuela . The scientific name, Theobroma , means "food of the gods ". The fruit, called a cocoa pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe. Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20° of either side of

1456-469: Is usually made with a slightly higher proportion of cocoa butter. It is simply defined by its cocoa percentage. In milk chocolate, the non-fat cocoa solids are partly or mostly replaced by milk solids . In white chocolate, they are all replaced by milk solids, hence its ivory color. Other forms of eating chocolate exist, these include raw chocolate (made with unroasted beans) and ruby chocolate . An additional popular form of eating chocolate, gianduja ,

1512-605: The 19th century, including the melanger (a mixing machine), modern milk chocolate , the conching process to make chocolate smoother and change the flavor meant a worker in 1890 could produce fifty times more chocolate with the same labor than they could before the Industrial Revolution , and chocolate became a food to be eaten rather than drunk. As production moved from the Americas to Asia and Africa, mass markets in Western nations for chocolate opened up. In

1568-525: The 20th century, chocolate production further developed, with development of the tempering technique to improve the snap and gloss of chocolate and the addition of lecithin to improve texture and consistency. White and couverture chocolate were developed in the 20th century and the bean-to-bar trade model began. Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. Much of

1624-640: The French company Bonnat Chocolates while charging more than ten times the price asked by Bonnat. The same blog published another article in December 2007 about the claim that the company's products had been chosen as the "Best Chocolate in America" by a taste-testing panel in The Nikkei , which NōKA identified as the "world's largest business daily". However, this panel's original results never appeared in

1680-616: The bar, not just the percentage of cocoa solids. The Belgian AMBAO certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate. A long-standing dispute between Britain on the one hand and Belgium and France over British use of vegetable fats in chocolate ended in 2000 with the adoption of new standards which permitted the use of up to five percent vegetable fats in clearly labelled products. This British style of chocolate has sometimes been pejoratively referred to as "vegelate". Dutch process chocolate Too Many Requests If you report this error to

1736-477: The beans are dried without fermentation. The nibs are then removed and hydrated in an acidic solution. They are heated for 72 hours and dried again. Gas chromatography / mass spectrometry showed that the incubated chocolate had higher levels of Strecker aldehydes , and lower levels of pyrazines . The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted , and graded. Next,

Noka Chocolate - Misplaced Pages Continue

1792-450: The body. It is unlikely that chocolate consumption in small amounts causes lead poisoning . Some studies have shown that lead may bind to cocoa shells, and contamination may occur during the manufacturing process. One study showed the mean lead level in milk chocolate candy bars was 0.027 μg lead per gram of candy; another study found that some chocolate purchased at U.S. supermarkets contained up to 0.965 μg per gram, close to

1848-629: The cacao beans into an alcoholic beverage . Chocolate was extremely important to several Mesoamerican societies, and cacao was considered a gift from the gods by the Mayans and the Aztecs . The cocoa bean was used as a currency across civilizations and was used in ceremonies, as a tribute to leaders and gods and as a medicine. Chocolate in Mesoamerica was a bitter drink, flavored with additives such as vanilla , earflower and chili , and

1904-435: The chocolate can show the quality and whether it was stored well. One hundred grams of milk chocolate supplies 540 calories . It is 59% carbohydrates (52% as sugar and 3% as dietary fiber ), 30% fat and 8% protein (table). Approximately 65% of the fat in milk chocolate is saturated , mainly palmitic acid and stearic acid , while the predominant unsaturated fat is oleic acid (table). 100-grams of milk chocolate

1960-915: The chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter, and added vegetable oils and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder . White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts , including cakes , pudding , mousse , brownies , and chocolate chip cookies . Many candies are filled with or coated with sweetened chocolate. Chocolate bars , either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Christmas , Easter , Valentine's Day , and Hanukkah . Chocolate

2016-436: The chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar . The traditional types of chocolate are dark , milk and white . All of them contain cocoa butter , which is the ingredient defining the physical properties of chocolate (consistency and melting temperature). Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure cocoa liquor , although

2072-437: The chocolate or using it for any use that requires melting the chocolate. Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of

2128-487: The chocolate taste. After fermentation, the beans must be dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days. In some growing regions (for example, Tobago ), the dried beans are then polished for sale by "dancing the cocoa": spreading the beans onto a floor, adding oil or water, and shuffling the beans against each other using bare feet. In an alternative process known as moist incubation,

2184-547: The commercial supplier. Texas-based public relations firm DPK Public Relations became involved in the online controversy regarding NōKA when DPK's principal posted comments in NōKA's defense on a number of blogs shortly before announcing that his firm was representing NōKA. Discussing the online reaction to the blog's series, a representative of the Media Bloggers Association called it "a cautionary tale to

2240-443: The daily lead oral limit. "Moreover chocolate may not be the only source of lead in their nutrition" and "chocolate might be a significant source of cadmium and lead ingestion, particularly for children." According to a 2005 study, the average lead concentration of cocoa beans is ≤ 0.5 ng/g, which is one of the lowest reported values for a natural food. However, during cultivation and production, chocolate may absorb lead from

2296-539: The early 20th century, British chocolate producers including Cadbury and Fry's faced controversy over the labor conditions in the Portuguese cacao industry in Africa. A 1908 report by a Cadbury agent described conditions as "de facto slavery." While conditions somewhat improved with a boycott by chocolate makers, slave labor among African cacao growers again gained public attention in the early 21st century. During

Noka Chocolate - Misplaced Pages Continue

2352-492: The environment (such as in atmospheric emissions of now unused leaded gasoline). The European Food Safety Authority recommended a tolerable weekly intake for cadmium of 2.5 micrograms per kg of body weight for Europeans, indicating that consuming chocolate products caused exposure of about 4% among all foods eaten. Maximum levels for baby foods and chocolate/cocoa products were established under Commission Regulation (EU) No 488/2014. 1986 California Proposition 65 requires

2408-485: The environment, ferment the pectin -containing material. Yeasts produce ethanol , lactic acid bacteria produce lactic acid , and acetic acid bacteria produce acetic acid . In some cocoa-producing regions an association between filamentous fungi and bacteria (called "cocobiota") acts to produce metabolites beneficial to human health when consumed. The fermentation process, which takes up to seven days, also produces several flavor precursors, that eventually provide

2464-418: The equator because they need about 2000 mm of rainfall a year, and temperatures in the range of 21 to 32 °C (70 to 90 °F). Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F). The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved. Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cocoa

2520-465: The farming of cocoa in Côte d'Ivoire and Ghana. Child slavery and trafficking associated with the cocoa trade remain major concerns. A 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, the absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor. Cocoa

2576-407: The high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as potential causes of acne, along with other possible dietary factors. Food, including chocolate, is not typically viewed as addictive . Some people, however, may want or crave chocolate, leading to a self-described term, chocoholic . By some popular myths , chocolate is considered to be

2632-430: The international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 μg of lead per gram. In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary. Studies concluded that "children, who are big consumers of chocolates, may be at risk of exceeding the daily limit of lead; whereas one 10 g cube of dark chocolate may contain as much as 20% of

2688-462: The main edition of Nihon Keizai Shimbun (circulation ~5,000,000); their taste test was published only in the much smaller subsidiary Nikkei American Edition (circulation 12,650) as a paid advertisement. Responding to the ten-part series, the company issued a statement on the site that originally hosted it. The statement, while maintaining the firm's position that "NōKA’s couverture is made to our strict specifications," did not deny that it came from

2744-426: The mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing. After conching, chocolate is tempered. This process aims to create

2800-464: The risk of kidney stones . In sufficient amounts, the theobromine found in chocolate is toxic to animals such as cats, dogs, horses, parrots, and small rodents because they are unable to metabolize the chemical effectively. If animals are fed chocolate, the theobromine may remain in the circulation for up to 20 hours, possibly causing epileptic seizures , heart attacks , internal bleeding , and eventually death. Medical treatment performed by

2856-586: The shell of each bean is removed to extract the nib. The nibs are ground and liquefied, resulting in pure chocolate liquor . The liquor can be further processed into cocoa solids and cocoa butter. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. The penultimate process

SECTION 50

#1732783919781

2912-453: The tree using a machete , or by knocking them off the tree using a stick. It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or low sugar content, reducing the ultimate flavor. The beans (which are sterile within their pods) and their surrounding pulp are removed from the pods and placed in piles or bins to ferment. Micro-organisms , present naturally in

2968-474: The way it had been produced by the Aztecs. Starting in the 18th century, chocolate production was improved. In the 19th century, engine-powered milling was developed, and in 1828, Coenraad Johannes van Houten received a patent for a process making Dutch cocoa . This removed cocoa butter from chocolate liquor (the product of milling), and permitted large scale production of chocolate. Other developments in

3024-409: Was believed to be an aphrodisiac and medicine, and spread across Europe in the 17th century, sweetened, served warm and flavored with familiar spices. It was initially primarily consumed by the elite, with expensive cocoa supplied by colonial plantations in the Americas. In the 18th century, it was considered southern European, aristocratic and Catholic and was still produced in a similar way to

3080-411: Was capped with a dark brown foam created by pouring the liquid from a height between containers. While Spanish conquistador Hernán Cortés may have been the first European to encounter chocolate when he observed it in the court of Moctezuma II in 1520, it proved to be an acquired taste, and it took until 1585 for the first official recording of a shipment of cocoa beans to Europe. Chocolate

3136-400: Was introduced to Europe in the 16th century. The seeds of the cacao tree ( Theobroma cacao ) have an intense bitter taste and must be fermented to develop the flavor. After fermentation , the seeds are dried, cleaned, and roasted. The shell is removed to produce nibs, which are then ground to cocoa mass , unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it

#780219