Chocolate

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Slide 1 : A little stressed these days? Don’t worry, all you need is… What is ‘stressed’ spelled backwards?
Slide 2 : Desserts!
Slide 3 : Chocolate Everything you need to know about chocolate!
Slide 4 : Chocoholic a person who is excessively fond of chocolate
Slide 5 : Sweet Tooth You can inherit a 'sweet tooth' from your parents. Recent research at New York University suggests there is a genetic reason why some people crave sugary foods. The study was based on two strains of mice, selectively bred according to whether the parents preferred sweetened or unsweetened water. The team located the gene that was different in the two groups of mice and then searched for similar genetic sequences in humans.
Slide 6 : Facts about chocolate Chocolate is a Vegetable: Chocolate is derived from cocoa beans. Bean = vegetable. Sugar is derived from either sugar CANE or sugar BEETS. Both are plants, which places them in the vegetable category. Thus, chocolate is a vegetable. To go one step further, chocolate candy bars also contain milk, which is dairy. So candy bars are a health food. Chocolate-covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want. If you've got melted chocolate all over your hands, you're eating it too slowly. The problem: How to get 2 pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot. Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other? Chocolate has many preservatives. Preservatives make you look younger. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done. A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy? If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you?
Slide 7 : Mayan and Aztec Map A Native American people who ruled Mexico and neighboring areas before the Spaniards conquered the region in the sixteenth century. Starting in the twelfth century, they built up an advanced civilization and empire. American Indian people of Yucatan and Belize and Guatemala who had a culture characterized by outstanding architecture and pottery and astronomy; "Mayans had a system of writing and an accurate calendar"  Mayans: Aztecs:
Slide 8 : Brief History of Chocolate Chocolate’s Roots in Ancient Mesoamerica We tend to think of chocolate as a sweet candy created during modern times. But actually, chocolate dates back to the ancient peoples of Mesoamerica who drank chocolate as a bitter beverage. For these people, chocolate wasn’t just a favorite food—it also played an important role in their religious and social lives. The ancient Maya grew cacao and made it into a beverage. The first people clearly known to have discovered the secret of cacao were the Classic Period Maya (250-900 C.E. [A.D.]). The Maya and their ancestors in Mesoamerica took the tree from the rainforest and grew it in their own backyards, where they harvested, fermented, roasted, and ground the seeds into a paste. When mixed with water, chile peppers, cornmeal, and other ingredients, this paste made a frothy, spicy chocolate drink. Mesoamerica - Mexico and Central America
Slide 9 : The Aztecs adopted cacao. By 1400, the Aztec empire dominated a sizeable segment of Mesoamerica. The Aztecs traded with Maya and other peoples for cacao and often required that citizens and conquered peoples pay their tribute in cacao seeds—a form of Aztec money. Like the earlier Maya, the Aztecs also consumed their bitter chocolate drink seasoned with spices—sugar was an agricultural product unavailable to the ancient Mesoamericans. Drinking chocolate was an important part of Maya and Aztec life. Many people in Classic Period Maya society could drink chocolate at least on occasion, although it was a particularly favored beverage for royalty. But in Aztec society, primarily rulers, priests, decorated soldiers, and honored merchants could partake of this sacred brew. Chocolate also played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies.
Slide 10 : Chocolate goes to Europe Until the 1500s, no one in Europe knew anything at all about the delicious drink that would later become a huge hit worldwide. Spain’s search for a route to riches led its explorers to the Americas and introduced them to chocolate’s delicious flavor. Eventually, the Spanish conquest of the Aztecs made it possible to import chocolate back home, where it quickly became a court favorite. And within 100 years, the love of chocolate spread throughout the rest of Europe.
Slide 11 : Contemporary Chocolate For hundreds of years, the chocolate-making process remained relatively unaltered. But by the mid 1700s, the blossoming Industrial Revolution saw the emergence of innovations that changed the future of chocolate. A steady stream of new inventions and advertising helped set the stage for solid chocolate candy to become the globally favored sweet it is today.
Slide 12 : The Cacao Bean Ripening pods on the cacao (kah KOW) tree contain the seeds from which chocolate is made. Cocoa beans are the product of the cacao tree. The origin of the cacao tree is in dispute. Some say it originated in the Amazon basin of Brazil, others place it in the Orinoco Valley of Venezuela, while still others contend that it is native to Central America. Wherever its first home, we know the cacao tree is strictly a tropical plant thriving only in hot, rainy climates. Thus, its cultivation is confined to lands not more than 20 degrees north or south of the equator.
Slide 13 : All the chocolate we eat comes from one rather special plant—the cacao (kah KOW) tree. These trees produce pods containing pulp-covered seeds. The seeds, once fermented and dried, are processed into chocolate. Cacao trees thrive beneath the shady branches of taller trees in the rainforest. They won’t begin to bear fruit, however, until they are at least three to five years old. Cacao trees produce flowers year-round. Tiny flies called midges pollinate these small flowers. Eventually, cacao pods will sprout from the trunk and branches of the tree. A cacao pod contains about 30-50 almond-sized seeds—enough to make about seven milk chocolate candy bars!
Slide 14 : Cacao Vs. Cocoa The official name of the chocolate tree is Theobroma cacao but, some experts say, over the years the word “cacao” became Anglicized, and probably through error, people started replacing it with the word “cocoa”. (Most of us grew up saying cocoa bean, not cacao bean.) Now, with the rebirth of old-style, artisan chocolate there is a movement to reclaim the bean’s rightful name: cacao (pronounced Ka-Kow). It is very common to see the words used interchangeably. Cacao: pronounced Ka-Kow. Refers to the tree, its pods and the beans inside. Cocoa: pronounced Koh-Koh. Refers to two by-products of the cacao bean – cocoa powder and cocoa butter. Both are extracted from the bean when it is processed in the factory. Anglicize: To make English or similar to English in form, idiom, style, or character: Some immigrants anglicize their names when they move to the United States.
Slide 15 : Understanding the Label Often you will see packages labeled now with "% cacao." What that refers to is the percentage of cacao bean solids present in the bar. There is an inverse relationship between the percentage of cacao in a bar and the amount of sugar. So:        • A 75% cacao bar has 25% sugar.   • A 65% cacao bar has 35% sugar.   • The higher the % cacao, the less sweet the bar and the stronger the chocolate taste.
Slide 16 : Rodolphe Lindt was probably the most famous chocolate-maker of his day. In 1879 he developed a technique by which he could manufacture chocolate which was superior to all others of that period in aroma and melting characteristics. Using the "conche" he had invented, he produced chocolate with the wonderfully delicate flavor and melting quality which we know and love to this day. His "melting chocolate" soon achieved fame, and contributed significantly to the worldwide reputation of Swiss chocolate.
Slide 17 : Chocolate Bars For 90% of its history, from about 1500 B.C. when it was made as a drink by the Olmecs in Mesoamerica, chocolate was only a beverage. Solid chocolate was not created until 1847. Then, Arthur Fry, the great-grandson of the founder of Joseph Fry & Company, then managing the family business, discovered a way to mix some of the cocoa butter back into the “Dutched” chocolate (cocoa powder). He added sugar, creating a paste that he molded into the world’s first chocolate bar, which was called chocolate for eating to distinguish it from drinking chocolate. It was rough and gritty, not the smooth, velvety bar we enjoy today. It took another 32 years for Rodolphe Lindt to invent the conching machine to improve the texture of chocolate.
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Slide 20 : Making Chocolate Chocolate is mostly machine-made, not handmade. Converting cacao seeds into chocolate has now evolved into a complex and time-consuming mechanized process that includes several steps. In assembly-line fashion, varieties of cacao from around the world are blended, roasted, cracked, winnowed, ground, pressed, mixed, conched, refined, and tempered into rich, creamy candy bars.
Slide 21 : Types of Chocolates Chocolate Liquor Produced by grinding the cocoa bean nib (center) to a smooth, liquid state. The chocolate liquor can then be cooled and molded into blocks also known as unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. Semi-sweet (Bittersweet) Chocolate Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Milk Chocolate Cocoa butter, milk, sweeteners and flavorings are added to chocolate liquor. Lends itself to good use for garnishes and candy coatings. All milk chocolate made in the U.S. contains at least 10 percent chocolate liquor and 12 percent whole milk.
Slide 22 : Types of Chocolates Sweet Chocolate Contains more sweeteners than semi-sweet chocolate and at least 15 percent chocolate liquor. Sweet chocolate is used mostly for decorating and garnishing. The fat content is similar to semi-sweet. White Chocolate White chocolate contains cocoa butter but no non-fat cocoa solids. Mostly used as a coating, it contains sugar, cocoa butter, milk solids and flavorings.
Slide 23 : Chocolate Companies Hundreds of new chocolate factories and flavors have come and gone. Over the years, many creative confectioners developed lots of new varieties and flavors of chocolate. A few icons of the early 1900s still survive today. Hershey got his start making chocolate-coated caramels in 1893. And his competitors, the father-and-son team of Mars, created the malted-milk-filled Milky Way after an inspiring trip to the local drugstore soda fountain.
Slide 24 : Mars
Slide 25 : Myth or Truth? Many of the old myths about chocolate and health are crumbling under the weight of scientific fact. The once-prevalent believe that something that tastes so good just can't be good for you has given way to a more balanced picture of chocolate and cocoa products and their relation to health and nutrition. Here are brief reviews of recent findings that correct common misperceptions of the effects of chocolate on health. Myth: Confectionery is a major cause of tooth decay. Truth: Tooth decay is primarily the result of poor oral hygiene. Dental caries (another word for cavities) are caused by any foods containing fermentable carbohydrates that are left on the teeth for too long. In fact, there are ingredients found in chocolate products that may retard the tooth decaying process .
Slide 26 : Myth or Truth? Myth: Chocolate is high in caffeine. Truth: The amount of caffeine in a piece of chocolate candy is significantly lower than that in coffee, tea or cola drinks. For instance, a 5 oz cup of instant coffee has between 40 and 108 mg of caffeine, while a one oz milk chocolate bar contains only 6 mg and many confectionery items have no caffeine at all. Myth: Confectionery has a high fat content and will lead to weight gain. Truth: "Candy, in moderation, can be part of low-fat eating. In fact, an occasional sweet treat helps you stick to a healthy eating plan." - Annette B. Natow, Ph.D., R.D., author of The Fat Counter and The Fat Attack Plan.
Slide 27 : Chocolate is good for your health Chocolate reduces blood pressure. The flavonoids found in cocoa help in the control of the arterial tension, by increasing the amount of nitric oxide in the blood. Studies showed that dark chocolate is as effective as the antihypertensive drugs are. Dark chocolate can decrease by 50% the risk of a heart attack, coronary disease by 10%, and premature death by 8%. It improves blood circulation to the brain for two to three hours after you eaten chocolate. The flavonoids dilate the blood vessels in the brain, allowing a larger blood flow (implicit of oxygen). This way, the brain fights off exhaustion, insomnia and aging, improving memory and learning.
Slide 28 : Chocolate is good for your health Chocolate fights off chronic fatigue. Eating 50 grams of chocolate (85 % cacao) daily decreases the symptoms of this disease. Chocolate increases "good" cholesterol and lowers the "bad" one, due to the antioxidants, similar to those found in fruits, vegetables, tea and wine. This food can also be a remedy against coughing. A chemical from cocoa can be more efficient against coughing than many medicines are, and it doesn’t have the adverse effects that the latter have. Improved circulation induced by flavonoids also boost...erection! So ….what will it be: Viagra or chocolate?
Slide 29 : Chocolate is good for your health Studies have shown that chocolate impedes cell deterioration and cancer. The bitterest chemical found in chocolate, theobromine, an alkaloid similar to caffeine, was found to fight off tooth decay, being more efficient than the fluoride in strengthening the crystalline structure of teeth against erosion by acid-producing bacteria (linked to tooth decay). The researches showed that chocolate consumers live almost one year more than those who do not eat chocolate.
Slide 30 : Around the world The military introduced many people to chocolate. Surprisingly, the armed forces helped spread the love of chocolate worldwide. The trend first began in the late 19th century, when Queen Victoria got her soldiers hooked on chocolate by sending them gifts of this nourishing and delicious candy for Christmas. But the popularity of candy bars really skyrocketed after World War I, when chocolate was part of every United State’s soldier’s rations. By 1930, there were nearly 40,000 different kinds of chocolate. Although it’s now more affordable, not everyone chooses to eat chocolate. Many Asian cultures have never really developed a taste for the sweet. In fact, the Chinese eat only one bar of chocolate for every 1,000 consumed by the British. And in countries like Ghana and Ivory Coast, people rarely eat chocolate because it is worth more to them as a trade product than as a food.
Slide 31 : Fun Facts about Chocolate Chocolate is America's favorite flavor. A recent survey revealed that 52 percent of U.S. adults said they like chocolate best. The second favorite flavor was a tie (at 12 percent each) between berry flavors and vanilla. U.S. chocolate manufacturers currently use 40 percent of the almonds produced in the United States and 25 percent of domestic peanuts. U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make chocolate. Sixty-five percent of American chocolate eaters prefer milk chocolate.
Slide 32 : Fun Facts about Chocolate The melting point of cocoa butter is just below the human body temperature (98.6 degrees) ?which is why it literally melts in your mouth. Older children are significantly more likely to prefer chocolate than younger children (59 percent of 9-11year-olds prefer chocolate vs. 46 percent of 6-8 year-olds), according to an NCA survey.
Slide 33 : Fun Facts about Chocolate Chocolate syrup was used to represent blood in the famous 45 second shower scene in Alfred Hitchcock's movie, "Psycho" a scene which took 7 days to shoot. Once upon a time, money did grow on trees. Cocoa beans were used as currency by the Mayan and Aztec civilizations over 1400 years ago. When they had too much money to spend, they brewed the excess into hot chocolate drinks. The Swiss consume more chocolate per capita than any other nation on earth. That's 22 pounds each compared to 11 pounds per person in the United States. Rumor has it that Napoleon carried chocolate with him on all his military campaigns for a quick energy snack. The word "chocolate" comes from the Aztec word "xocolatl", which means "bitter water". The amount of caffeine in chocolate is lower than most people think. A 1.4 ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg. of caffeine in both an ounce of milk chocolate and a cup of decaffeinated coffee, while a cup of regular coffee contains between 65 and 150 mg. of caffeine.
Slide 34 : U.S. and chocolate Consumers spend more than $7 billion a year on chocolate. US consumers eat 2.8 billion pounds of chocolate annually, representing nearly half of the world's supply. Annual per capita consumption of chocolate is 12 pounds per person. American chocolate manufacturers use about 1.5 billion pounds of milk -- only surpassed by the cheese and ice cream industries.
Slide 35 : Chocolate Quotes Man cannot live by chocolate alone - but woman can!   Life is uncertain - eat dessert first!   I'd give up chocolate, but I'm no quitter....   There is nothing better than a good friend - except a good friend with chocolate. A balanced diet consists of items from the five major food groups: dairy, grains, meats, fruits/vegetables, and chocolate.
Slide 36 : Chocolate and Pets Protecting Your Pets While chocolate may help protect the human heart, lower bad cholesterol, and even provide a quick energy boost, it can be dangerous to your pets. Chocolate contains chemicals that dogs and cats cannot process. Dogs and cats can’t metabolize or excrete theobromine, a mild stimulant found in chocolate. In some pets, theobromine can trigger seizures, cardiac irregularity, and internal bleeding, and can even lead to death.
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Slide 38 : Chocolate and holidays You know the drill in the U.S.A.: it’s the men who go a-wooing with heart-shaped red velvet boxes of chocolate. But on February 14 in Japan, Korea and Taiwan it is the custom for women to bestow gifts of chocolate upon the men. Like being the only kid in grade school who doesn’t get a Valentine card, it is a source of embarrassment to Japanese men if they don’t receive any chocolates on Valentine’s Day (and Mom doesn’t count). To help them save face, Japanese women tend to give small gifts of giri-choco to most of the men around them—friends, co-workers, neighbors, relatives. Their special men receive a more elaborate gift of chocolate—sometimes homemade—called honmei-choco (honmei means “prospective winner,” and derives from the courting ritual). Giri means obligation and like Christmas gifts in the U.S., the obligation can be a financial burden. American ladies: adopt this custom wisely. (By the way, choco, which you’ve no doubt picked up as chocolate, is the shortened form of the Japanese word for chocolate, chokoreeto.)
Slide 39 : Chocolate Dipped Fruit July-August: Chocolate Dipped Fruit and Fondue Day in the U.S. A floating day in July or August to celebrate chocolate and summer by enjoying sweet seasonal berries dipped in chocolate; and berries and other fruits and sweets dipped chocolate fondue. Yes, we made this holiday up; but only because the large chocolate companies aren’t on the ball like the Japanese marshmallow folks.
Slide 40 : Chocolate for Christmas December 25: Christmas Day, Everywhere Instead of more things that you don’t need and don’t have space for, this is your opportunity to ask for one or two boxes of luxury bonbons (not too much—remember, they have a two-week shelf life), a collection of fine bars for tasting and study (they’ll keep a year or more), and a variety of fine hot chocolates to keep you warm for the winter (a $25 and more per box, they’re something you may feel better about receiving than buying for yourself). While others will have forgotten their gifts by mid-January, you’ll be happy with yours through spring, at least.
Slide 41 : Hot Chocolate 1 pint milk 2 tablespoons the best hot chocolate powder A handful of marshmallows Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and while it's heating, put a tablespoon of chocolate powder into each mug. Add a little warmish milk from the pan to each mug, you just need enough to dissolve the chocolate powder. At this point, plunk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it: you need the extra space for shaking and frothing). Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour into your mugs. A little stir and you can slurp your way to heaven! This a great way to make the best hot chocolate, cappuccino or frothy milk drinks at home without having to buy any expensive machinery. All you need is a good-sized thermos flask or a plastic jug with a screw-top lid. This takes around 3 or 4 minutes to make.
Slide 42 : Chocolate Slang The nickname given to now NBA star point guard Jason Williams of the Memphis Grizzlies. He had the street flava in his game so was called it. Take a look at that pass! White chocolate just embarrassed that fool! A white guy who plays like he's black. “White Chocolate”
Slide 43 : About as useful as a chocolate teapot Someone or something that is of no practical use is about as useful as a chocolate teapot.
Slide 44 : In the cookie of life...friends are the chocolate chips.
Slide 45 : You can download this PowerPoint presentation at: http://fgoningbo999.spaces.live.com

 


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