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In general, molten chocolate coming in at 40—50 °C is cooled in heat exchangers to crystallization temperates of about 26—30 °C, passed through a tempering column consisting of spinning plates to induce , then warmed slightly to re-melt undesirable crystal formations. Retrieved 10 January 2018. Spanish may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of. A tree begins to bear when it is four or five years old.
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Sorry! - There were originally two hypotheses about its domestication; one said that there were two foci for domestication, one in the area of Mexico and another in lowland. The cacao was known as kakaw in , and ; kagaw in ; and cacahuatl in.
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Subsequently, his chocolate factory, of , England, began mass-producing chocolate bars, , launched in 1866, and they became very popular. Chocolate and cocoa contain moderate to high amounts of , which may increase risk for. Major chocolate producers, such as , buy cocoa at where Ivorian cocoa is mixed with other cocoa. The primary purpose of tempering is to assure that only the best form is present. Bitter Chocolate: The Dark Side of the World's Most Seductive Sweet. Cocoa beans were often used as currency. Some mixtures included , , Vanilla planifolia , and honey. Tempering Video of cacao beans being ground and mixed with other ingredients to make chocolate at a store in The final process is called tempering. Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life. Ann Arbor: University of Michigan Library, 2015. Bittersweet chocolate is chocolate liquor to which some sugar typically a third , more cocoa butter and vanilla are added.
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Post je objavljen 27.12.2018. u 19:43 sati.