CHOCOLATE

MATA KULIAH BAHASA INGGRIS 2

(SOFTSKILL)













Nama : Nur Asfiya Khustina
NPM : 16213597
Kelas : 1EA22





UNIVERSITAS GUNADARMA
TAHUN AKADEMIK 2013/2014
CHOCOLATE

Chocolate is the name for the processed food or beverages from cocoa beans
(Theobroma cacao). Chocolate was first consumed by the inhabitants of ancient Mesoamerica
as a beverage, although it is believed that only chocolate can be consumed first by the
nobility. Chocolate is generally given as a gift or gifts at the feast. With the shape, style, and
unique flavors, chocolate is often used as an expression of gratitude, sympathy, or attention
even as a declaration of love. Chocolate also has become one of the most popular flavors in
the world. In addition to the most commonly consumed in the form of chocolate bars,
chocolate is also the subject of hot and cold drinks.

HISTORY OF CHOCOLATE

Chocolate is produced from cocoa (Theobroma cacao) is estimated to grow initially in
the northern Amazon region to Central America. Maybe get to Chiapas, the southernmost
part of Mexico. Olmec people take advantage of the tree and, perhaps, make a "chocolate"
along the southern coast in the Gulf of Mexico. The earliest documentation of chocolate
found in its use at a chocolate processing site in Puerto Escondido, Honduras around 1100 -
1400 BC. The residue obtained from processing tanks indicates that the first use of cacao was
not intended to make any beverage, but the white selput contained in the cocoa seeds are
more inclined to use as a source of sugar for alcoholic beverages.

Chocolate residue found on pottery used by the ancient Maya in Ro Azul, Northern
Guatemala, suggests that Mayans drank chocolate around the year 400 BC. The first
civilizations inhabiting the Meso-American region to know the tree "kakawa" whose fruit is
consumed as a beverage Xocolatl which means bitter drink. According to them, these drinks
should be consumed every day, for some reason. However, it seems chocolate is also a
symbol of prosperity.

How to serve it was not arbitrary. With the container holding the liquid is poured into
tall chests and other containers on the ground, expert presenters who can make a thick foam,
part of what makes it so valuable drink. This foam is actually produced by fat cocoa (cocoa
butter), but sometimes also added extra foam. Meso-American people seem to have an
important habit of drinking and eating porridge containing chocolate.
The seeds of the cacao tree itself is very bitter taste and must be fermented in order to
obtained. Once baked and powdered result is chocolate or cocoa. It is estimated that the
Mayan drinking chocolate began around the year 450 BC - 500 BC. It is said that chocolate
consumption is considered as an important status symbol in those days. The Maya eating
chocolate in the form of frothy liquid sprinkled red pepper, vanilla, or other spices. Drinks are
also believed to be a deterrent Xocoatl fatigue, a belief that may result from the content of
theobromine in it.

When the collapse of classic Maya civilization (circa 900) and was replaced by Toltec
nation, cocoa beans become a major commodity Meso-America. At the time of the Aztec
Empire in power (up to about 1500 BC) area that includes Mexico City is today known as the
Meso-American region most rich in cocoa beans. For the Aztecs cocoa beans are "food of the
gods" (Theobroma, from the Greek). Usually the cocoa beans used in religious ceremonies
and as gifts.

Chocolate is also a luxury item during the Colombian Meso-America, in their culture,
namely the Maya, Toltec, and Aztec cocoa beans (cacao bean) is often used as currency. As
an example of using Aztec Indians calculation system whereby one turkey cock for a hundred
cocoa beans and one avocado for three cocoa beans. As the year 1544 AD, a delegation of
Kekchi Maya of Guatemala who visited the palace Spain bearing gifts, including chocolate
drink.

At the beginning of the 17th century, chocolate became a popular beverages in the
Spanish court. Throughout the centuries, chocolate spread amongst the elite of Europe, then
through a democratic process to be fairly cheap price, and at the end of the century it became
a drink enjoyed by the merchant class. Approximately 100 years after his arrival in Europe,
so famous chocolate in London, to set up "chocolate houses" to store chocolate supplies,
started in coffee houses. The first chocolate house opened in 1657. And the first known
recipe chocolate ice came from England in 1668.

In 1689 a physician and collector Hans Sloane, developed a milk chocolate drink
similar in Jamaica and was initially taken by the tribe apothekari, but this drink was later sold
by the Cadbury brothers.
All European chocolate originally consumed as a beverage. New in 1847 found solid
chocolate. Europeans throw away almost all of the spices that are added by the Meso-
Americans, but often retain vanilla. Also replace the many ingredients that suit their own
tastes ranging from a special recipe that requires ambergris, a waxy substance taken purplish
color of the whale intestine, to the more common ingredients such as cinnamon or cloves.
However, most often added sugar. Instead, Meso-American chocolate does not seem to be
made sweet.

European chocolate originally mixed in the same manner as that used the Maya and
Aztec. Even now, the way ancient Meso-America is still maintained, but in the machinery
industry. Still slightly fermented cocoa beans, dried, roasted, and ground. However, a series
of more complicated techniques was played. Brown powder emulsified with potassium or
sodium carbonation to make it more easy to mix with water (dutched, emulsification methods
found the Netherlands), fat reduced cocoa waste a lot of fat (defatted), milled as a liquid in a
special barrel (conched), or mixed with milk so that it becomes milk chocolate (milk
chocolate).

TYPE OF CHOCOLATE

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains
primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate
consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk
chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In the
U.K. and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in
the rest of the European Union, the minimum is 25%. Chocolate contains alkaloids such as
theobromine and phenethylamine, which have some physiological effects in humans and has
been linked to serotonin levels in the brain, but the presence of theobromine renders it toxic
to some animals, such as dogs and cats.

White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Because
of this, many countries do not consider white chocolate as chocolate at all. White Chocolate
does not contain any cocoa solids, white chocolate does not contain any theobromine, so it
can be consumed by animals.
Dark chocolate is produced by adding fat and sugar to the cacao mixture. With its
high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to
possess cardioprotective properties. Dark chocolate has also been said to reduce the
possibility of a heart attack when consumed regularly in small amounts.

Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet
chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter,
vanilla, and sometimes lecithin have been added. It has less sugar and more liquor than
semisweet chocolate, but the two are interchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking
chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a
strong, deep chocolate flavor.

Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75%
cacao. Because the act of processing results in the loss of certain vitamins and minerals (such
as magnesium), some consider raw cacao to be a more nutritious form of chocolate.

Chocolate may have whitish spots on the dark chocolate part, called chocolate bloom;
it is an indication that sugar and/or fat has separated due to poor storage. It is not toxic.

THE TASTE OF CHOCOLATE

The taste of chocolate is still difficult to define. In his book The Emperor Brown
(Emperors of Chocolate), Joel Glenn Brenner describe recent research on taste. According to
the taste of chocolate is created from a mixture of 1.200 kinds of substances, without a sense
that clearly dominant. Most of the substances it feels very uncomfortable when standing
alone. Therefore, until now no artificial chocolate flavor.

Psychological effect that occurs when enjoying chocolate because cocoa fat melting
point is located slightly below the normal temperature of the human body. As an illustration,
if you eat a piece of chocolate, the fat of the chocolate will melt in the mouth.


COUNTERFEITING SENSE

Counterfeiting chocolate because cocoa is often relatively expensive material as
compared to sugar or vegetable oils. Both of these materials are often used to replace cocoa.
Cocoa fat is often replaced by cheaper oils, such as soy lecithin or palm oil. Apart from the
price, with a second chocolate coating material is made easier. Comparison cocoa solid
(component non-fat the seeds are ground) also tend to be low. In chocolate bars, for example,
about 20% of sugar-filled brown sugar.

Premium chocolate, on the other hand, typically contains about 50-70% cocoa solids.
Because it contains less sugar and maybe also a little bit of vegetable oil, dark chocolate
contains fewer calories than chocolate products in general. Appropriate when chocolate
lovers often "protested" because brown is actually blamed for the problems caused by
excessive sugar consumption.

THE CONTENT OF CHOCOLATE

Chocolate contains alkaloids such as theobromine, fenetilamina, and anandamida,
which have physiological effects on the body. The contents are widely linked to serotonin
levels in the brain. According to scientists chocolate is eaten in normal quantities on a regular
basis can lower blood pressure. Dark chocolate lately to get a promotion because many health
benefits when consumed in moderation, including anti-oxidant content can reduce the
formation of free radicals in the body.

TOXIC TO CERTAIN ANIMALS

That it contains theobromine in chocolate can be toxic to most animals when
consumed. The animals that react to the content of theobromine poisoning include horses,
dogs, parrot, small type mice and cats (especially kittens), this is because their metabolism
can not digest these chemical constituents effectively. If they are fed chocolate contains
theobromine that will remain in their bloodstream up to 20 hours, as a result of these animals
may have epilepsy and seizures, heart attacks, internal bleeding, and eventually lead to death.
Abatement is by stimulating these animals in order to spew chocolate as quickly as possible
and bring them to the vet.
HOT CHOCOLATE

The hot chocolate is a hot drink made from chocolate or cocoa powder and sugar,
with water or warm milk. Several studies have shown that healthy hot chocolate due to the
antioxidants contained in cocoa. Until the 1800s, the hot chocolate is also used by doctors as
a cure several diseases. Now, hot chocolate can be found all over the world in various types,
such as hot chocolate thick cioccolata densa in Italy and the usual watery hot chocolate drink
in the United States. Hot chocolate is used throughout the world. However, there are two
main types of beverages. The main difference between the two is one is thicker than the other.

North America

In the United States, the drink is popular in instant form, made with hot water or milk
from a packet containing mostly cocoa powder, sugar, and dry milk. This is the thinner of the
two main variations. It is very sweet and may be topped with marshmallows, whipped cream,
or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the
17th century by the Dutch, but the first time colonists began selling hot chocolate was around
1755. Traditionally, hot chocolate has been associated with cold weather, winter, and dessert
in the United States. It is now rarely drunk with meals.

In Mexico, hot chocolate remains a popular national drink. Besides the instant powder
form, traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar, and
vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which
can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a
creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of
Mexican pastries known as pan dulce or with churros.

South America

In Peru, hot chocolate is part of an ancient tradition. It is served with Panettone at
breakfast on Christmas Day, even though summer has already started in the southern
hemisphere. This tradition began in Cuzco; for this reason typical brands of chocolate bars
are from this cocoa-producing region. Another region which produces best-quality cocoa is
the San Martin Region in the north Peruvian rainforest.
In Colombia, a hot chocolate beverage made with milk and water using a chocolatera
and molinillo is enjoyed as part of breakfast with bread and soft, fresh farmers cheese. The
chocolate bars used in the preparation come with granulated sugar mixed in, and sometimes
have flavors such as cinnamon, cloves and vanilla added to the chocolate.

Europe

In Europe, most types of hot chocolate made very thick, because they are made of
pure chocolate. Europe is a place where hot chocolate was first popular, so there are many
different types of hot chocolate there. In the UK, the hot chocolate is usually more liquid.

In the Netherlands, hot chocolate is a very popular drink, known as chocolademelk, it
is often served at home or in cafes.

In France, hot chocolate is often served at breakfast time; sometimes sliced bread
spread with butter, jam, honey, or Nutella is dunked into the hot chocolate. There are also
brands of hot chocolate specially formulated for breakfast time, notably Banania.

Among the types of thick hot chocolate served in Europe is cioccolata densa Italy.
German variations are also known to be very thick and heavy. Hot chocolate and churro is a
common breakfast workers in Spain. Hot chocolate can be extremely thick, often like warm
chocolate pudding.

There are even more types of thick hot chocolate in Europe. Some cafes in Belgium
and elsewhere in Europe serve "warme chocolade" or "chocolat chaud". It is a cup of hot milk
and a small bowl of bittersweet chocolate chips to put in milk. In the UK, some of the same
types of powdered drinks thickened with dark chocolate kind.

Despite the hot chocolate is usually taken for pleasure, but also good for health. Hot
chocolate has a lot of antioxidants that are good for health. From the 16th through the 19th,
hot chocolate and drink used as medicine. Francisco Hernndez stated that chocolate
beverages helped fever and liver disease. Other investigators, Santiago de Valverde Turices,
thinking that the hot chocolate in large amounts either to fix problems in the chest and a small
amount can help stomach problems. When chocolate first came to France in the 17th century,
was used "to fight against anger and mood bad ". Perhaps due to the chemicals that make a
person's mood for the better with chocolate.

There are also several adverse health effects. Hot chocolate has a lot of calories,
saturated fat and sugar. The caffeine contained in chocolate hot cocoa on can also create
adverse health effects.

CHOCOLATE CHIPS

Chocolate chips are small chocolate grains. Generally sold in the form of a round, a
form of "tears" were essentially flat. The size is also varied, from large to small, but is usually
found with a diameter of 1 cm. Chocolate chips can be added in pastries, pancakes, waffles,
puddings, muffins, crpes, pies, hot chocolate, and assorted cakes. Chocolate chips can also
be found in other food products such as granola, ice cream, and trail mix.

CHOCOLATE GRANULES

Chocolate granules or meises are used as friends eat bread, decorate and flavor
enhancer on the cake, bright moon cake, donuts and ice cream. In the Netherlands, meises
called hagelslag and its variations called muisjes.

Meises as friend ate bread only be enjoyed in Indonesia and the Netherlands. It is said
that Indonesian people who know hagelslag of the Netherlands is difficult to mention the
word "hagelslag." Incidentally favored grain brown little girls Netherlands (Meisje) so friends
eat this bread bandwagon called Meisje. Pronunciation "Meisje" for brown grain yield
some spelling variations meises, mises or meisyes. There is also the possibility meises
derived from the word muisjes because its shape is similar.

PT Ceres is one of the biggest meises's producers in Indonesia. Meises have many
variations, meises classic brown, flavored milk, chocolate meises with colorful mixture, and
meises colors. In the United States, meises called sprinkles and in regions such as New
England is known as the Jimmies. Cupcake with colorful sprinkles meises popular as a
birthday cake children in America.

HEALTH EFFECTS

Positive

Cocoa or dark chocolate may positively affect the circulatory system.
Several studies have suggested that eating chocolate can help reduce the risk of certain
cardiovascular problems and also reduce blood pressure in both overweight and normal
adults.
Chocolate may boost cognitive abilities.
Dark chocolate may lower cholesterol levels in adults. Although basic research has
provided preliminary evidence that polyphenols in chocolate might inhibit oxidation of
LDL cholesterol, few results from clinical trials are conclusive about such an effect in
humans.
According to one study, chocolate consumption correlates with lower body mass index.
Other possible effects under basic research include anticancer, brain stimulator, cough
preventor and antidiarrhoeal activities.
Cocoa beans contain a large amount of chemicals called flavonoids. Some scientists
believe that these flavonoids can be used to create natural supplements to ease diarrhea
symptoms. Dark chocolate contains high concentrations of cocoa and may offer mild
relief.

Negative

Chocolate is believed to cause heartburn because of one of its constituents, theobromine,
relaxes the oesophageal sphincter muscle, hence permitting stomach acidic contents to
enter into the oesophagus. Theobromine is also toxic to many animals because they are
unable to metabolize it.
The unconstrained consumption of large quantities of any energy-rich food, such as
chocolate, without a corresponding increase in activity, increases the risk of obesity. Raw
chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then
added back in varying proportions during the manufacturing process. Manufacturers may
add other fats, sugars, and milk as well, all of which increase the caloric content of
chocolate.
Chocolate and cocoa contain moderate to high amounts of oxalate, which can cause some
health concerns particularly for individuals at risk for kidney stones.
Research on elderly people showed chocolate might cause osteoporosis.
A few studies have documented allergic reactions with chocolate in children.
There is some evidence that chocolate may be addictive.
A concern that nutritionists have is that excessive consumption of dark chocolate may
promote weight gain and obesity which are risk factors for many diseases, including
cardiovascular disease.

BOOKS AND FILM ABOUT CHOCOLATE

Chocolate has been the center of several successful book and film adaptations. In
1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. Two
film adaptations of the novel were produced. The first was Willy Wonka & The Chocolate
Factory, a 1971 film which later became a cult classic, and spawned the real world Willy
Wonka Candy Company, which produces chocolate products to this day. Thirty-four years
later, a second film adaptation was produced, titled Charlie and The Chocolate Factory.
The 2005 film was very well received by critics and was one of the highest grossing films
that year, earning over US$470,000,000 worldwide. Charlie and the Chocolate Factory
was also recognized at the 78th Academy Awards, where it was nominated for Best Costume
Design for Gabriella Pesucci.

Chocolat, a 1999 novel by Joanne Harris, tells the story of Vianne Rocher, a young
mother, whose confections change the lives of the townspeople. The 2000 film adaptation,
Chocolat, also proved successful, grossing over US$150,000,000 worldwide, and receiving
Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best
Original Score.






REFERENCES

http://id.wikipedia.org/wiki/Cokelat.html
http://id.wikipedia.org/wiki/Butir_cokelat.html
http://id.wikipedia.org/wiki/Cokelat_panas.html
http://id.wikipedia.org/wiki/Cokelat_butir.html
http://en.wikipedia.org/wiki/Chocolate.html
http://en.wikipedia.org/wiki/Hot_chocolate.html
http://en.wikipedia.org/wiki/Health_effects_of_chocolate.html