{"id":605,"date":"2019-06-13T22:49:32","date_gmt":"2019-06-13T22:49:32","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/part\/chocolate-and-other-cocoa-products\/"},"modified":"2019-06-17T17:06:31","modified_gmt":"2019-06-17T17:06:31","slug":"chocolate-and-other-cocoa-products","status":"publish","type":"part","link":"https:\/\/opentextbc.ca\/ingredients\/part\/chocolate-and-other-cocoa-products\/","title":{"raw":"Chocolate and Other Cocoa Products","rendered":"Chocolate and Other Cocoa Products"},"content":{"raw":"<div class=\"textbox textbox--learning-objectives\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Learning Objectives<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Identify and describe chocolate and cocoa products used in the food service industry<\/li>\r\n \t<li>Describe the production of chocolate and cocoa products<\/li>\r\n \t<li>Describe the function of chocolate and cocoa products in baking<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\n<p class=\"Normal1\" style=\"line-height: 137%;\">The homeland of chocolate is South and Central America. When the Spanish colonized Mexico, they kept chocolate a secret for some 100 years. The Spanish then took it to West Africa, and this region now produces two-thirds of the world\u2019s chocolate. Chocolate has always had the reputation of a narcotic and an aphrodisiac, and today it still conjures up images of temptation and indulgence.<\/p>\r\n<p class=\"Normal1\" style=\"line-height: 137%;\">Like most tropical fruit trees, the cocoa tree blooms, buds, and produces fruit all at the same time. The tree can grow to approximately 8 m (26 ft.) high. Its fruit is a melon-like pod with approximately 50 to 60 kernels inside (each the size of a lima bean). The ripe fruit is taken off the tree and kept until completely ripe (approximately four days). The fruit is then split open.<\/p>\r\n\r\n\r\n[caption id=\"attachment_167\" align=\"aligncenter\" width=\"450\"]<a href=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2015\/10\/figure11-e1445033564747.png\"><img src=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2015\/10\/figure11-e1445033564747.png\" alt=\"A cacao pod split in half. Inside each half are five white-and-brown kernals arranged like flower petals.\" class=\"size-full wp-image-167\" width=\"450\" height=\"299\" \/><\/a> Figure 11. A cacao pod.[\/caption]\r\n<p class=\"Normal1\" style=\"line-height: 137%;\">To improve the colour and the taste, including lessening the bitter taste, the beans go through a fermentation process. They are then washed and dried in the sun. After this process, they are ready for marketing. Cocoa beans contain between 45% and 55% cocoa fat, which is also called cocoa butter.<\/p>","rendered":"<div class=\"textbox textbox--learning-objectives\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Learning Objectives<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Identify and describe chocolate and cocoa products used in the food service industry<\/li>\n<li>Describe the production of chocolate and cocoa products<\/li>\n<li>Describe the function of chocolate and cocoa products in baking<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p class=\"Normal1\" style=\"line-height: 137%;\">The homeland of chocolate is South and Central America. When the Spanish colonized Mexico, they kept chocolate a secret for some 100 years. The Spanish then took it to West Africa, and this region now produces two-thirds of the world\u2019s chocolate. Chocolate has always had the reputation of a narcotic and an aphrodisiac, and today it still conjures up images of temptation and indulgence.<\/p>\n<p class=\"Normal1\" style=\"line-height: 137%;\">Like most tropical fruit trees, the cocoa tree blooms, buds, and produces fruit all at the same time. The tree can grow to approximately 8 m (26 ft.) high. Its fruit is a melon-like pod with approximately 50 to 60 kernels inside (each the size of a lima bean). The ripe fruit is taken off the tree and kept until completely ripe (approximately four days). The fruit is then split open.<\/p>\n<figure id=\"attachment_167\" aria-describedby=\"caption-attachment-167\" style=\"width: 450px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2015\/10\/figure11-e1445033564747.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2015\/10\/figure11-e1445033564747.png\" alt=\"A cacao pod split in half. Inside each half are five white-and-brown kernals arranged like flower petals.\" class=\"size-full wp-image-167\" width=\"450\" height=\"299\" \/><\/a><figcaption id=\"caption-attachment-167\" class=\"wp-caption-text\">Figure 11. A cacao pod.<\/figcaption><\/figure>\n<p class=\"Normal1\" style=\"line-height: 137%;\">To improve the colour and the taste, including lessening the bitter taste, the beans go through a fermentation process. They are then washed and dried in the sun. After this process, they are ready for marketing. Cocoa beans contain between 45% and 55% cocoa fat, which is also called cocoa butter.<\/p>\n<div class=\"media-attributions clear\" prefix:cc=\"http:\/\/creativecommons.org\/ns#\" prefix:dc=\"http:\/\/purl.org\/dc\/terms\/\"><h2>Media Attributions<\/h2><ul><li about=\"https:\/\/commons.wikimedia.org\/wiki\/File:Cacao-pod-k4636-14.jpg\"><a rel=\"cc:attributionURL\" href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Cacao-pod-k4636-14.jpg\" property=\"dc:title\">Cacao Pod<\/a>  &copy;  Keith Weller, USDA ARS    is licensed under a  <a rel=\"license\" href=\"https:\/\/creativecommons.org\/publicdomain\/mark\/1.0\/\">Public Domain<\/a> license<\/li><\/ul><\/div>","protected":false},"parent":0,"menu_order":7,"template":"","meta":{"pb_part_invisible":false,"pb_part_invisible_string":""},"contributor":[],"license":[],"class_list":["post-605","part","type-part","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/605","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/part"}],"version-history":[{"count":2,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/605\/revisions"}],"predecessor-version":[{"id":809,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/605\/revisions\/809"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=605"}],"wp:term":[{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=605"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}