The flavor combination of chocolate and coffee.

In the early 19th century the Dutchman Coenraad Johannes van Houten discovered that the acid taste of cocoa was neutralized if he added alkali-potash to the nibs before they were roasted. Ever since the end of the 19th century all industrial chocolate makers have practiced this alkalization process to modify the flavor and the color of the final pr [..]

In the early 19th century the Dutchman Coenraad Johannes van Houten discovered that the acid taste of cocoa was neutralized if he added alkali-potash to the nibs before they were roasted. Ever since the end of the 19th century all industrial chocolate makers have practiced this alkalization process to modify the flavor and the color of the final pr [..]

An antioxidant is a chemical that reduces the rate of particular oxidation reactions in a specific context, where oxidation reactions are chemical reactions that involve the transfer of electrons from a substance to an oxidising agent. Antioxidants are particularly important in the context of organic chemistry and biology: all living cells contain [..]

Bittersweet chocolate, not to be confused with unsweetened or semisweet chocolate, is primarily used for baking. A slightly sweetened dark chocolate, it has many uses such as making shiny chocolate curls as garnishes or rich, dense chocolate cakes. Both it and semisweet chocolate are required by the U.S. FDA to contain at least 35% chocolate liquor [..]

A hard shell of chocolate filled with a variety of centers, called praline in Belgian. The full French term is bonbon de chocolat (or chocolats fourrés assortis for assorted filled chocolates). In France, a praline is a caramelized almond. To add to the confusion, the word truffle, which refers to balls of ganache rolled in cocoa powder or other co [..]

The name of both the tree native to Amazon forests (Theobroma cacao L.) and the unprocessed seeds (beans) from which chocolate is made. Americans refer to the bean as cocoa. The word cacao comes from the Olmec, a highly cultured civilization that preceded the Maya in the southern Gulf of Mexico area from 1500 and 500 B.C. Cacao is divided by qualit [..]

Tall trees grown on plantations next to cacao trees to shade them from the sun. These trees are banana, rubber, or coconut palms depending on the location of the plantation.

Large groves or orchards of cacao trees.

Solid milk or dark chocolate pieces, which are sometimes topped with raisins, almonds, walnuts and hazelnuts. Champagne A white sparkling wine associated with celebration and regarded as a symbol of luxury, typically that made in the Champagne