autobiography on chocolate wrapper. 100 2 150
Answers
Answer:
Chocolate is a food product made from roasted and ground cacao pods, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE),[1][2] and the majority of Mesoamerican people - including the Maya and Aztecs - made chocolate beverages.
Explanation:
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it 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 the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. 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, chocolate 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, coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
Although cocoa originated in the Americas, West African countries, particularly Côte d'Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.
With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in 2018,[4][5] and continue to be. International attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.[4]
Answer:
My definition is any wrapper covering chocolate bar, tablet, slab, napolitain, egg or chocolate candy bar (where chocolate creates important part of product - at least 30% - for example Kit Kat or Mars bar) which contains any information about product and producer made of any material. It can be from chocolate of ANY WEIGHT. The exception can be some napolitain wrappers where isn´t often clear who and where it was made. I don´t collect inner metal or plastic wrappers protecting chocolate.
I don´t mind if the wrapper is from "real" chocolate ( with cocoa butter and without added vegetable fat ) or from the "chocolate like" product without cocoa butter.
What is not a chocolate wrapper for me:
Thick chocolate ( or fat couverture) coated candy like waffers, müsli bars where the couverture created only small part of the candy. I don´t collect also wrappers from M & M´s, Smarties ( except Smarties in chocolate bars ), Lentilky and similar candy and chocolate boxes ( assortments).
From early times of manufacturing chocolate bars paper became most popular material for chocolate wrappers. under outer paper wrapper is always inner wrapper (foil) usually made of aluminium or plastic ( this I don´t collect) .There are 3 main types of paper chocolate wrapper.
First type is strip of paper wrapped over the chocolate bar so it is usually easy to take off the wrapper from chocolate.This wrapping method was more frequent in the past. It is used mostly in Usa, England, the Netherlands, Estonia or in many asian countries now.
Second type covers complete chocolate bar like a envelope. This envelope style of paper wrapper is widely spread in most countries. It is sometimes necessary to open these wrappers carefully and try not to tear them.