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	Chocolate @ iCookClub.com
		Chocolate describes a number of raw and processed foods that originate from the tropical cacao tree.
		It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavour.
		Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa.
	reference.icookclub.com /chocolate.html (527 words)

	Chocolate - Wikipedia, the free encyclopedia
		Chocolate was discovered by early Mesoamerican civilization and cultivated by ancient Mayas and Aztecs, who used it as a basic component in a variety of sauces and beverages.
		Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Theobroma cacao, which was native to Central America and Mexico, but is now cultivated throughout the tropics.
		Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties.
	en.wikipedia.org /wiki/Chocolate (3898 words)

	About Chocolate
		Although chocolate may not actually be a true aphrodisiac it does contain theobromine, a mild relative of caffeine and magnesium, a component found in some tranquilizers, so it has the unique ability to simultaneously both pick you up and calm you down.
		In fact, chocolate of this quality is often compared to tasting fine wine because subtleties in taste are often apparent, especially when you taste a variety of semisweet and bittersweet couvertures with different percentages of sugar and chocolate liquor.
		Chocolate chips, also known as morsels, are fine for cookie baking but don't be tempted to melt them down and utilize them in lieu of semisweet or bittersweet chocolate.
	www.culinary-cooking-schools-institutes.com /about_chocolate.html (1471 words)

	ChocolateSource.com About Chocolate- Glossary
		Bittersweet chocolate, not to be confused with unsweetened or semisweet chocolate, is primarily used for baking.
		Source of all chocolate and cocoa, cocoa beans are found in the pods (fruit) of the cocoa tree, an evergreen cultivated mainly within twenty degrees north or south of the equator.
		Conching is the process where the chocolate is "plowed" back and forth through the liquid chocolate which smoothes the chocolate and rounds out the flavor, essential for the flavor, the texture and the overall quality of the chocolate.
	www.chocolatesource.com /glossary/index.asp (1738 words)

	Chocolate Types and Usage
		Chocolate liquor, also known as unsweetened, bitter, baking, or cooking chocolate, is pure chocolate with no added ingredients.
		Chocolate chips come in a variety of flavors and sizes and are formulated to hold their shape in baked desserts without melting, even though the fat is fully melted.
		Chocolate chips should not be used in place of bar chocolate in recipes that require melted chocolate.
	www.geocities.com /chocolate_paradyce/notebook2.html (386 words)

	Box O Chocolates - Dutch Chocolate
		Dutch chocolate is chocolate that's gone through a process called "dutching." This process is what gives Dutch chocolate a milder flavor and different color.
		One of the first Dutch chocolates ever invented was meant to melt in your mouth.
		Although Dutch chocolate isn't gourmet chocolate in the sense that other European chocolate is (like Belgian chocolate or Swiss chocolate) it is still an important piece of chocolate history.
	www.boxochocolates.com /chocolate/dutch-chocolate.html (325 words)

	Dutch - Wikipedia, the free encyclopedia
		Dutch Golden Age painting, or a reference to the "Dutch Masters", a group of artists during that period
		Dutch Masters (cigar), often referred to as a "Dutch" in drug culture
		Going Dutch, to split the cost of a purchase, usually a meal, evenly between several parties.
	en.wikipedia.org /wiki/Dutch (251 words)

	Glossary
		When the French created chocolate pots in the seventeenth century, their lids were made with a center hole to hold a molinillo to stir the chocolate.
		It is not the same as chocolate bloom, which occurs when the cacao butter in the chocolate rises to the surface.
		Because chocolate has these different melting points it is unstable and causes the cocoa butter to easily rise to the surface of chocolate.
	www.chocolatemonthclub.com /glossary.htm (4151 words)

	Chocolate - the tree, the texture, the recipes.
		This is cocoa butter, and it separates slightly because of poor tempering or exposure of the chocolate to excessive heat or cold.
		Chocolate with at least 10% chocolate liquor and 12% milk solids (and/or milk or cream - condensed milk in Switzerland), combined with sugar, cocoa butter, and vanilla; lecithin may be added.
		Chocolate is tempered by heating and then cooling it in a certain way to create a lustrous shine and to avoid the appearance of fat bloom.
	members.cruzio.com /~zdino/chocolate.htm (4069 words)

	Healthy Chocolate? Cocoa is the Best Antioxidant Food!
		Chocolate is manufactured from cocoa mass (also called cocoa cake), the base product produced by processing the cocoa/cacao beans or nibs by fermenting and then roasting them to produce a liquid called chocolate liquor.
		While you may have heard that chocolate is "bad for you", it is not the natural raw cocoa that is unhealthy, but the other ingredients in the kinds of manufactured chocolate made from refined sugar combined with various kinds of cheap animal fats like lard, or cheap and unhealthy hydrogenated vegetable oils.
		In general, the healthiest kinds of chocolate (in order) are: (1) raw, organic, unprocessed cacao beans (called "nibs") or cocoa mass; (2) organic and unroasted cocoa powder not treated with alkalis; (3) organic dark chocolate with the highest percentage of cocoa powder and the lowest percentage of refined sugar (bitter or semi-sweet dark chocolate).
	www.astrologyzine.com /healthy-chocolate.shtml (5734 words)

	Cookbook:Chocolate - Wikibooks, collection of open-content textbooks
		The terms "hot cocoa" and "hot chocolate" are now often used interchangeably, but they denote a difference in the amount of cocoa butter in the beverage.
		Excess cocoa butter from this process is now used to make chocolate bars more durable and palatable, so that cocoa and chocolate are almost always made in tandem.
		A further elaboration was the development of Dutch process cocoa, in which some of the acids in the chocolate liquor are neutralized to reduce its sour taste and allow more subtle flavors to come to the fore.
	en.wikibooks.org /wiki/Cookbook:Chocolate (492 words)

	dutch process: Chocolate King
		White chocolate originates from the cocoa (cacao) plant, but it is not 'chocolate.' To be called 'chocolate' a product must contain chocolate liquor, the compound that gives it the bitter intense chocolate flavor (and colour) to dark and milk chocolates.
		Chocolate created from cocoa beans that have not been subjected to heavy pesticide spraying and is certified as such.
		The chocolate is classed as "equitably traded" chocolate, which means that the added value earned from sales is shared amongst co-operative farmers directly, allowing them to escape poverty and Summer Sparkle and protect their business, lives, habitat and eco-systems of their land.
	www.tastydevelopments.co.uk /dutch-process.html (712 words)

	Answers to crucial chocolate questions
		Cocoa powder is made by removing most of the cocoa butter from the chocolate liquor and grinding the solid, unsweetened liquor into a powder.
		If it is treated with alkali, it is known as Dutch process, which is darker and less acidic than regular cocoa powder.
		If your chocolate acquires a white coating, that's bloom, a white or cloudy discoloration that occurs when chocolate has been stored in a humid or warm environment, causing the cocoa butter to separate.
	www.azcentral.com /home/chocolate/articles/0211chocolate11qampa.html (307 words)

	Ghirardelli :: Chocolate Glossary
		Dutch Process: A treatment used during the making of cocoa powder in which cocoa solids are treated with an alkaline solution to neutralize acidity.
		Dry and hard to the touch, sugar bloom is the result of surface moisture dissolving sugar in the chocolate and subsequent recrystallization of the sugar on the chocolate surface.
		This process is used to prepare chocolate for coating and dipping.
	www.ghirardelli.com /chocopedia/glossary.aspx (503 words)

	Chocolate - All About Chocolate - Making Chocolate
		Chocolate is the product of the seeds of the cacao plant after processing, whether liquid or solid.
		“Dutched” or “Dutch” Chocolate is made from chocolate liquor or cocoa powder that has been treated with alkaline salts to give it a darker color and a milder flavor.
		Milk Chocolate is a mixture of chocolate liquor, cocoa butter, milk, sugar, and flavorings.
	www.fieldmuseum.org /Chocolate/making_manuf7.html (493 words)

	Chocolate: Types, Selection & Storage
		Legally, milk chocolate is at least 10 percent pure chocolate with added cocoa butter and sugar.
		White chocolate is made by combining cocoa butter with sugar, milk solids, and flavoring, usually vanilla.
		It is easier to work with than chocolate for dipping and molding since there is no need to take special steps with it to get a shine to it and it melts at a higher temperature.
	www.bhg.com /mwl/story.jhtml?storyid=/templatedata/bhg/story/data/chocolate_typesofchocolate_09212002.xml&catref=bcat497 (393 words)

	The World of Chocolate (Site not responding. Last check: 2007-11-05)
		Today, Spanish chocolates, both hand-made and industrially produced, are made in the European style, and contain more cocoa and less sugar than is the case in the rest of the world.
		Milk was first blended with chocolate in 1727 by an Englishman, prior to which wine, beer, coffee and water were the blending liquids of choice.
		Chocolate also contains protein, vitamins B and E. Chocolate can also be used as a diuretic (containing theobromine) and a stimulant, due to its caffeine content.
	www.psimports.net /CulinaryTour/Chocolate.html (687 words)

	Dutch Cocoa
		Dutch Blend Liquid Hot Chocolate Drink 6 Case.
		Rich moist cake layers, made with Dutch processed cocoa, are filled with dark chocolate silk and frosted with a creamy chocolate icing.
		This chocolate lovers delight is surrounded with crisp chocolate curls and decorated with dark chocolate coating.
	www.cocoashop.com /dutch-cocoa.htm (160 words)

	Candy USA!
		The process generates enough frictional heat to liquefy the cocoa butter and form what is commercially known as chocolate liquor.
		The chocolate liquor, destined to become a cup of cocoa, is pumped into giant hydraulic presses weighing up to 25 tons, where pressure is applied to remove the desired cocoa butter.
		In the so-called "Dutch" process, the manufacturer treats the cocoa with an alkali to develop a slightly different flavor and give the cocoa a darker appearance characteristic of the Dutch type.
	www.candyusa.org /Chocolate/origin.asp (1211 words)

	Chocolate Rum Espresso Cheesecake (Site not responding. Last check: 2007-11-05)
		Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375º F. Process the macaroons in a food processor or blender until they are about as fine as graham cracker crumbs.
		Meanwhile, cut the chocolate into small pieces and place it in the top of a double broiler over warm water on low heat.
		Pour the melted chocolate over the chilled crust and quickly spread it with the bottom of a spoon until it covers the crust, stopping 1/4 inch away from the edge.
	www.culinarycafe.com /Desserts/Chocolate_Rum_Espresso_Cheesecake.html (548 words)

	Chocolate
		Icing and chocolates have a beautiful sheen when a little glycerine is added.
		Cocoa butter is the natural vegetable fat extracted from cocoa beans during the chocolate making process.
		Ideal for melting chocolate or maintaining the temperature of a delicate sauce.
	www.kitchenconservatory.com /chocolate.htm (286 words)

	Dutch process chocolate - Wikipedia, the free encyclopedia
		Dutch process chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a more mild flavor.
		The development of the Dutch process by Dutch chocolate maker Coenraad Johannes 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.
		This page was last modified 22:33, 30 June 2006.
	en.wikipedia.org /wiki/Dutch_process_chocolate (125 words)

	Dr. Gourmet Healthy Recipes : Desserts : Chocolate Cheesecake
		Preheat the oven to 300°F. While the water bath is heating, place the chocolate wafers, graham crackers, 2 tablespoons Dutch process cocoa, and 2 tablespoons Splenda in a food processor and process until fine crumbs.
		When the chocolate sauce is smooth, remove from the heat and place in food processor bowl fitted with a steel blade.
		I made chocolate sauce, for example, where the results were not as good as in other recipes.
	www.drgourmet.com /recipes/desserts/chocolatecheesecake.shtml (566 words)

	The Best of Everything Chocolate Chip Cookies
		One side of the cookie is a brown sugar chocolate chip cookie and one side is a chocolate chocolate chip cookie.
		Using a small spoon, scoop a rounded teaspoon of chocolate dough onto the spoon, then dip the spoon into the plain dough and scoop a rounded teaspoon of that dough beside the chocolate dough.
		If you prefer cookies with warm, soft chocolate chips, spread the defrosted cookies in a single layer on a baking sheet and warm them in a preheated 200°F oven for 5 minutes before serving.
	www.gardenguides.com /recipes/bestchocolatechips.htm (504 words)

	Chocolate Gift Baskets by ChocolateGiftCollection.com - Gourmet Chocolate Gifts
		The best quality bittersweet and semisweet chocolates are produced as couverture; many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained.
		Couverture is a term used for chocolates rich in cocoa butter.
		These chocolates contain a high percentage of cocoa (sometimes 70% or more) and have a total fat content of 36-40%.
	www.chocolategiftcollection.com /types.shtml (517 words)

	Chocolate, Practically Everything You Want To Know About...
		Choosing gourmet chocolate is fun and easy when you know where to get it, how to chose the right one, what ingredients to look for, and why ingredient placement is important.
		Chocolate, Chocolate, and More Chocolate is a chocolate lover's dream book.
		This is the easiest place to find answers to your most pressing chocolate questions, get over 100 mouthwatering chocolate recipes and learn fun facts about your favorite plant food.
	www.chocolategalore.com /chocolate.html?pg=echome (2877 words)

	Kikkoman Pearl® Soymilk - Chocolate
		This is the chocolate soymilk that no true chocolate aficionado is able to resist.
		The smooth creaminess of Pearl Soymilk is enhanced with not one, but two organic Dutch process cocoas imported from two different countries.
		The result is an organic chocolate soymilk that rivals the best chocolate in the world.
	www.pearlsoymilk.com /page/flavors/chocolate.asp (156 words)

	Chocolate
		The cocoa nibs (the edible part of the bean) are roasted, then ground by a process that liquefies them into chocolate liquor (nonalcoholic), and the fat is extracted when the liquor is subjected to high pressure.
		"Dutched" or European-style cocoa, which has been treated with a mild alkali such as baking soda, has a slightly stronger flavor and darker color; it is also used in baking and because of its lower cocoa butter content, is frequently suggested for use in lower-fat recipes.
		If chocolate is to be melted alone, make certain that the container and utensils are absolutely dry; a tiny drop of moisture will cause the chocolate to become lumpy and stiff.
	www.cinnamonhearts.com /ChocolateDec04.htm (4443 words)

	Thoughts for Food: Double Chocolate Cookies (Site not responding. Last check: 2007-11-05)
		These cookies contain both semisweet chocolate and cocoa powder; hence they are double chocolate cookies.
		Melt chocolate either in saucepan in a 250-degree oven for 15 minutes or in a glass bowl in a microwave oven at 50 percent power for 3 minutes, stirring after 2 minutes.
		Add 6 ounces of semisweet chocolate chips to the batter after the dry ingredients have been incorporated.
	www.twbookmark.com /features/thoughtsforfood/recipes/double_chocolate_cookies.html (498 words)

	dutch chocolate: Beeps Chocolate Online (Site not responding. Last check: 2007-11-05)
		Dutch process chocolate Dutch process chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a more.
		The taste of rich chocolate and peanuts wrapped in a Dutch chocolate flavored coating.
		Moist chocolate cake layers made with Dutch processed cocoa and dairy fresh...
	www.beeps.com.au /99/dutch-chocolate.html (358 words)

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