Chocolate Chip

Chocolate Chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous size, from large to miniature, but are usually around 1cm in diamter. Many sizes are available depending on preference. Chocolate chips are a required in chocolate chip cookies, which were invented in 1933 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachsetts added cut-up chunks of sweet Netle chocolate bar to a cookie recipe. The cookies were a huge success, and wakefield reached an agreement with Nestle to add her recipe to the chocolate bar's packaging in exchange for a lifetime supply of chocolate. Initially, netle included a small chopping tool with the chocolate bars, but in 1939 they started selling the chocolate in chip (or "morsel") form. The nestle brand tool house cookies is named for the inn.

Chocolate Bloom

Chocolate Bloom is one of the main concerns in the production of chocolate. describing a moldy-looking white coating. There are two types of bloom: fat bloom, arising from changes in the fat in the chocolate, a condition in which cocoa butter to the surface, turning products gray or white as it re-crystallizes, and sugar bloom, formed by the action of moisture on the sugar ingredients. The unsightly crystals of fat and sugar bloom limit the shelf life of many chocolates.

Chocolate Fountain

A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2-4 feet tall with a crown at the top and stacked tiers over a bassin at the bottom. The bassin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder 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 chich food itmes like strawberries or marshmallows can be dipped. Chocolate fountains can be categorized as commercial-use and personal-use.

History of chocolate

Chocolate comes from the fermented, roasted, and ground beans of the cacao or cocoa. The word "Chocolate" comes from the nahualt language of the Aztecs. The Nahualt word xocolatl means bitter water. The pre-Columbian peoples of the Americans drank chocolate mixed with vanilla, chile pepper, and achiote. Europeans sweetened it by adding sugar and milk and removing the chile pepper. They later created to make solid chocolate creating the modern chocolate bar. Although cocoa is originally from the Americas, today western Africa produces almost two-thirds of the world's cocoa, with Cote d'Ivoire growing almost half of it. Today, it is one of the most popular and recognizedable flavors in the world. There are many foods that contain chocolate such as chocolate bars, cand, ice cream, cookies, cakes, pies, chocolate mousse, and other desserts.