Misplaced Pages

#716283

101-553: 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

202-556: 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

303-461: 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

404-464: 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

505-501: A beverage in pre-Columbian times, and upon its introduction to Western Europe. The word chocolate arrived in the English language about 1600, but initially described dark chocolate. The first use of the term "milk chocolate" was for a beverage brought to London from Jamaica in 1687, but it was not until the Swiss inventor Daniel Peter successfully combined cocoa and condensed milk in 1875 that

606-564: 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,

707-515: 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

808-518: A consequence, Peter's recipe leaked to other nearby manufacturers: Cailler and Kohler . In 1898, Cailler opened its new factory at Broc , where milk chocolate began to be produced on a large scale. Peter also opened a larger factory at Orbe in 1901, before merging with Kohler. The same year, Suchard of Neuchâtel launched the Milka brand; Carl Russ-Suchard had previously developed a first milk bar in 1896. The Swiss chocolate industry also expanded in

909-400: 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

1010-666: 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

1111-465: A feature of Belgian chocolate. At the same time, the number of independent manufacturers declined sharply. The first consolidations in the industry were in Switzerland, where the takeover of Lindt by Sprüngli took place in 1899, and Nestlé had already emerged as the largest manufacture in the country by 1929. However, pace quickened in the latter half of the century. During the last three decades of

SECTION 10

#1733093318717

1212-416: A fresh milk flavor, and Belgian milk chocolate has more cocoa flavor and less milk flavor than the Swiss milk chocolate. This is primarily due to the different approaches to preparing and incorporating milk into the chocolate. No matter what the flavor is, consumers prefer the style that they are accustomed to and dislike less familiar flavors. Multinational chocolate producers adapt their products to

1313-504: 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

1414-660: 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

1515-417: A mechanism to produce hard chocolate using steam power. On 23 May 1839, they advertised a solid chocolate containing fresh milk, calling it "steam chocolate" ( dampfchocolade ). However, that version of milk chocolate did not become successful and when major companies like Fry's of Bristol and Lindt of Zürich started producing eating chocolate in the 1840s, they only made plain chocolate. In 1875,

1616-515: A minimum cacao content of 10% in the US, and has been produced with as much as 70% cacao. At this stage, the two other key ingredients come into the process: milk and sugar. Milk ingredients are complex and critical in delivering the properties and taste to milk chocolate. Milk-origin ( terroir ) and associated farming have become an important marketing topic. Milk substitutes like rice milk are also used to create lactose-free milk-like chocolate. Milk

1717-536: A minimum of 35 percent dry cocoa solids. China has also introduced legislation to require locally produced milk chocolate to contain 25 percent cocoa butter. Milk chocolate has been presented as a health food since Cadbury first advertised Sloane's Milk Chocolate for its medicinal properties in the nineteenth century. In the 1920s, the Baby Ruth bar was touted as a health food for children by Allan Roy Dafoe . Advertisements pronounced that chocolate bars combined both

1818-427: 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

1919-450: 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

2020-502: A smoother product. However, it is only after many years of fine-tuning that the original formula was developed and, in 1887, the Gala Peter brand was finally launched. Daniel Peter called his product 'Gala' after the Greek word meaning 'milk'. Not only did milk soften the bitterness of chocolate and refined its taste, but it also lowered its production cost due to a lower cocoa content. As

2121-456: A source of essential energy and the "perfectly balanced food" of milk. Cocoa butter was claimed to reduce tooth decay. Chocolate was claimed to produce calming effects, reducing stress, and producing a similar feeling to falling in love. Milk chocolate is manufactured from cocoa, milk and sugar. It is the manufacturing process, rather than the raw ingredients, which is most responsible for each brand's flavor. The ingredient which defines

SECTION 20

#1733093318717

2222-465: A two-stage process, first with an impact mill to liquify the cocoa, and then a ball mill. Milk chocolate usually contains a much larger proportion of cocoa butter than the one that is naturally present in cocoa liquor ; unlike dark chocolate , a large part of non-fat cocoa solids is going to be replaced by milk solids. Therefore, cocoa butter has to be produced in parallel by separating cocoa liquor into cocoa butter and cocoa powder. Milk chocolate has

2323-456: 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

2424-506: 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

2525-590: Is 51% carbohydrates , 38% fat, 8% protein , and 2% water (table). In a reference amount of 100 grams (3.5 oz), milk chocolate supplies 565 calories of food energy , and is a rich source (20% or more of the Daily Value , DV) of vitamin B12 (31% DV), riboflavin (25% DV), and dietary minerals , such as phosphorus (30% DV) (table). Milk chocolate has moderate content (10–19% DV) of thiamine and several minerals. While all milk chocolate contains cocoa, milk and sugar,

2626-425: Is a form of solid chocolate containing cocoa , sugar and milk. It is the most consumed type of chocolate , and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white chocolate ) contains milk solids . While its taste (akin to chocolate milk ) has been key to its popularity, milk chocolate

2727-520: 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

2828-487: 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

2929-497: 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

3030-407: 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

3131-404: 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

Noka Chocolate - Misplaced Pages Continue

3232-448: 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

3333-453: 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

3434-469: 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

3535-499: 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

3636-404: 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

3737-407: 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

3838-478: Is often added in powdered form, particularly in German, French, and Belgian milk chocolate, as excess water would damage the flowing properties of the liquid chocolate. Spray dried full-fat milk powder is normally used, but alternatives include anhydrous full fat or skimmed milk powders, and the choice affects the overall flavor. Condensed milk is preferred by some manufacturers, particularly where milk production

3939-427: Is seasonal. In most of Europe, milk chocolate must contain at least 3.5% milkfat. Sugar, the last major ingredient, is added at the same time as the milk powder, either in a roll refiner or conche. Sugar is an international commodity, with production of sugar cane led by Brazil, India, Thailand, China and Australia. Sugar beet is also used. Sometimes the milk and sugar are mixed separately before being added to

4040-468: Is then refined with the additional cocoa butter. British milk chocolate derives its characteristic, slightly cooked flavor by using a dehydrated blend of milk, sugar, and cocoa called chocolate crumb . Originally developed because milk production was high during the summer but chocolate demand was highest during the Christmas shopping season, chocolate crumb is a hard, dry, brittle substance whose purpose

4141-414: Is to preserve the milk. Chocolate crumb formed an alternative to plain dried milk and had the advantage, compared against full-cream milk powder (FCMP), that the milk fats were less likely to go rancid in storage. The process of making chocolate crumb usually produces a Maillard reaction , resulting in a subtle "cooked" flavor. The actual Hershey process is a trade secret , but experts speculate that

Noka Chocolate - Misplaced Pages Continue

4242-469: 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 ,

4343-718: The Forastero variety began to be mass cultivated in the early twentieth century. Although considered inferior to the Criollo variety, the Forastero type bean is more suited for the manufacture of milk chocolate and is cheaper to produce owing to its higher yields. Countries in West Africa eventually dominated world production of cocoa. Conversely, milk became the critical ingredient. Contrary to cocoa and sugar, milk spoils quickly, therefore it cannot be stored for long periods of time. This favored

4444-542: The Kit Kat . By 2014, 650 Kit Kat bars were being consumed each second. Combination bars came to dominate the confectionery market with sales surpassing $ 140 billion in 2018. As of 2023, milk chocolate was most commonly paired globally with caramel flavours and almonds. Ethical issues have been intrinsically linked to chocolate in general since the early days. Many of the early chocolatiers, including Cadbury, Fry's, Rowntree's and Terry's , were founded by Quakers who saw

4545-591: 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

4646-525: 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

4747-614: The Atlantic. In 1904, Cailler launched its Branche , a praline-filled and branch-looking bar. Other Swiss chocolatiers, Theodor Tobler and Emil Baumann, invented Toblerone in 1908 which contained almonds , honey and nougat . In the United States, the Goo Goo Cluster was first introduced in 1912 which added caramel , marshmallow and peanuts to the list of ingredients. These were soon followed, in 1914, by Fry's Turkish Delight in

4848-620: 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

4949-516: The Swiss entrepreneur and chocolatier Daniel Peter , based in Vevey and related to the Cailler family, first successfully combined cocoa mass , cocoa butter , and sugar with condensed milk (recently created by his neighbour and friend Henri Nestlé ) to produce milk chocolate. The process was further refined by another Swiss chocolatier, Rodolphe Lindt , who developed the conche in 1879, which created

5050-663: The UK. Shortly afterwards, Clark introduced the Clark Bar , which has been called the first combination bar, in 1917. In 1920, Otto Schnering of the Curtiss Candy Company created the Baby Ruth bar. By 1925, it was the most popular bar in the US. Soon afterwards, two other brands that would become global giants followed, the Mars Bar in 1932 and, three years later, Rowntree's introduced

5151-603: The UK. Simultaneously, in 1900, Milton Hershey had introduced the first Hershey bar , which revolutionised the popularity of milk chocolate in the United States. Although initially only available in Pennsylvania , by 1906 it was sold across the country. Popularity blossomed, particularly following World War I , when the United States Army issued chocolate bars to troops, for many their first taste of milk chocolate. By 1911, Peter's milk chocolate recipe represented half of

SECTION 50

#1733093318717

5252-590: The areas that saw the highest growth included the Middle East and Africa (where retail value rose 239 percent), Latin America (up 228 percent). Even in China and Japan, which traditionally are places of very low milk consumption, milk chocolate sales increased at the start of the twenty-first century. Between 1999 and 2003, Chinese chocolate imports rose from $ 17.7 million to $ 50 million. By 2007, over 38 percent of chocolate sales in China were milk chocolate. By 2018,

5353-579: 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". Milk chocolate Milk chocolate

5454-477: 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,

5555-450: 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

5656-615: 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

5757-435: 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

5858-915: 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

5959-436: 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

6060-437: 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

6161-487: 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,

SECTION 60

#1733093318717

6262-536: 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

6363-443: 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

6464-469: The decades, milk chocolate manufacture spread worldwide and new brands appeared. In 1910, Arthur and George Ensor created the first milk chocolate in Canada, using milk from Jersey cows . At the same time, Belgian chocolate production also expanded rapidly. From small beginnings in the 1870s, by the 1920s, there were ninety chocolate manufacturers around Brussels alone. In 1926, Meiji brought out their bar,

6565-529: 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

6666-492: 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

6767-485: 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

6868-418: 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

6969-461: 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

7070-482: The first example to be made in Japan. Milk chocolate swiftly dominated chocolate sales in most markets. It even found a place during World War II , when US troops carried D Ration chocolate, nicknamed Logan Bars after Quartermaster Paul Logan , as an emergency supply. At the same time, new ways of presenting chocolate appeared, from different shapes, like Cadbury Buttons , to the profusion of boxed varieties that became

7171-491: The former East Germany , which was accustomed to the flavor profile of milk chocolate made from powdered milk, and to the US, which was accustomed to the flavor profile of milk chocolate made through the Hershey's process, and in both cases the unfamiliar flavor proved less popular than they expected. At the beginning of the twentieth century, bars which combined milk chocolate with other sweet ingredients appeared on both sides of

7272-407: 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

7373-443: The implantation of large factories (as well as new populations of workers) in the countryside, where abundant fresh milk supplies are readily available. The Cailler factory of Broc and the Hershey factory of Derry Township are typical examples. The popularity of milk chocolate and the wide availability of milk also favoured the creation in the 1930s of a new variety of chocolate containing even more milk: white chocolate . Over

7474-430: 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

7575-427: The late nineteenth century with the establishment of new companies, such as Frey and Tobler . From these developments, Switzerland soon dominated the chocolate market. Production increased dramatically, and by 1905, the country was producing 15,000 tonnes (15,000 long tons; 17,000 short tons) of chocolate, a vast proportion of it exported. Meanwhile, there were other developments outside Switzerland. Swiss dominance

7676-406: The liquid cocoa mass and cocoa butter. About 45 to 50% of most milk chocolate is sugar, by weight. The liquid chocolate is then poured into moulds and formed into bars or any other shape. This is the original method developed by Daniel Peter to make milk chocolate. It consists of mixing cocoa liquor with sweetened condensed milk and drying it into a powder resembling bread crumbs. The powder

7777-462: 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

7878-601: The milk chocolate bar was invented. Switzerland developed as the centre of milk chocolate production, particularly after the development of the conche by Rodolphe Lindt , and was increasingly exporting to an international market. Milk chocolate became mainstream at the beginning of the twentieth century following the launch of Milka , Cadbury Dairy Milk and the Hershey bar , inducing a dramatic increase in world cocoa consumption. To provide ethical assurances on cocoa harvesting for consumers, Fair Trade and UTZ Certified chocolate

7979-586: The milk is partially lipolyzed , producing butyric acid , and then the milk is pasteurized, stabilizing it for use. The resulting milk chocolate has been described by experts as "tangy", "sour", and "acidified". Milk chocolate developed in different places, using different processes and locally available technology, and the end result is that milk chocolate produced in different countries has different characteristic flavor profiles. For example, British milk chocolate tastes slightly cooked or baked, American milk chocolate tastes more acidic, Swiss milk chocolate has

8080-426: 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

8181-478: The product as chocolate, cocoa bean , is mainly grown in Southeast Asia, South America, and West Africa, particularly the Ivory Coast , which supplies 40 percent of the total global cocoa market. Once the cocoa pods are harvested, the seeds, known as "beans", are removed and fermented, then dried. They are then taken to a processing plant where they are cleaned and roasted. The beans are then ground, usually in

8282-506: The proportion of these ingredients varies between countries and brands, which in turn affects its taste. For example, Belgian chocolate is known for its mild milky flavor, while some Russian brands have a strong cocoa taste. Cost is the main reason for the introduction of cocoa butter replacements like coconut and palm oil . However, there are also regulatory reasons. In 1973, for example, the European Union decreed that chocolate must have

8383-669: The rise of Fair Trade and UTZ Certified chocolate. Initially launched by Stichting Max Havelaar in the Netherlands in 1988, the Fair Trade movement expanded into the mainstream in the following decades, with cocoa second to coffee in terms of sales and volume by 2011. Much of this is driven by the use of Fair Trade ingredients by major brands. For example, in Germany, major supermarket Lidl commenced promoting their own brand milk chocolate with their own Fair Trade label in 2006. Similarly, in

8484-464: 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

8585-586: 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

8686-404: The style preferred locally. When that hasn't been done, the product generally sells poorly. For example, the Hershey process gives that brand's milk chocolate a particular taste, which is common and expected in the US, so some rival manufacturers now add butyric acid to their milk chocolates. Cadbury's attempted to introduce their Cadbury Dairy Milk recipe, using the chocolate crumb process, to

8787-453: 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

8888-454: The twentieth century, there were over 200 takeovers in the industry. By 2001, over half the global chocolate market was held by 17 companies. By 2013, the top four manufacturers, Mondelez , Mars , Nestlé and Ferrero , comprised 49 percent of the sales. This has continued; for example, in 2015, Thorntons , the British chocolatier that in four years before had produced the largest chocolate bar in

8989-533: The value of sales by Japanese chocolatier Meiji was approaching that of the top producers in Europe, and the total sales by the group had surpassed the total for all confectionery sales by Hershey , putting the American company outside a top five ranking. Although dark chocolate regained some popularity in the late twentieth century, milk chocolate remains the most preferred and consumed type of chocolate. Milk chocolate

9090-470: 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

9191-455: The wellbeing of their workers part of their business ethic. The companies were pioneers in social welfare, providing a safe working environment, high quality housing and other benefits to employees that were ahead of many of the industrial norms. Cadbury, for example, provided paid holidays, insurance and night schools for workers, as well as constructing Bournville in Birmingham, UK. However,

9292-683: The working conditions of many in the wider chocolate supply chain remained poor. Slavery , and later bonded labour , was often employed on the plantations that provided the sugar used to make chocolate. Even after the abolition of slavery , the working conditions in many plantations was still poor, with child labour being frequent and unreported. In 1975, the first in a series of International Cocoa Agreements tried to set what were termed "fair labour conditions" and eliminate child labour. Rising consumer awareness, as well as greater corporate and employee interest, led to increasing voluntary action to address human rights issues. Fundamental to this has been

9393-440: The world weighing 5,792.50 kilograms (12,770.3 lb), was taken over by Ferrero. In 2018, the global market for milk chocolate was worth $ 63.2 billion, and is expected to approach $ 73 billion by 2024. Consumption is dominated by the United States and Europe, which between them consumed over 80 percent of global production. However, the new century saw expansion in different markets. For example, between 2000 and 2013,

9494-406: The world's chocolate consumption. Milk chocolate became the standard of what the public thought chocolate should be. As a result of the increasing popularity of chocolate, especially among the working and middle-class, cocoa consumption began to grow extraordinarily; global demand grew 800 percent between 1880 and 1900. To meet these demands, cocoa production expanded, notably in West Africa, where

9595-409: 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

9696-411: 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

9797-412: Was challenged in 1905 by a product from England, Cadbury Dairy Milk . Although there had been other milk chocolates produced outside Switzerland before – Cadbury themselves had produced one in 1897 – they were coarse and generally inferior to the Swiss varieties, and consequently suffered from low sales. In contrast, Dairy Milk quickly rose in prominence and, by the 1920s, was the bestselling chocolate in

9898-424: Was established in the 21st century. The word "chocolate" was first used in English in 1604. The first instance of "milk chocolate" appeared soon after, referring to a drink of chocolate combined with milk . In 1687, Hans Sloane , an Irish physician and collector, introduced the beverage to London after seeing the people of Jamaica enjoying the drink. The preparation was promoted for its medicinal properties, and

9999-421: Was historically promoted as a healthy food, particularly for children. Major milk chocolate producers include Ferrero , Hershey , Mondelez , Mars and Nestlé ; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United States and Europe, and increasing amounts are consumed in both China and Latin America. Chocolate was originally sold and consumed as

10100-400: 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

10201-524: Was manufactured by Nicholas Sanders and William White, and was joined by other milk chocolates around the city. From there, milk chocolate spread, first to France, where the pharmacist to Louis XVI , Sulpice Debauve , introduced the drink to the Court, and then further afield, reaching as far as the United States by 1834. In Dresden in the German Confederation , Jordan & Timaeus were developing

#716283