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Chocolate Biography

This is my biography on chocolate.
by

Megan Jarrett

on 1 February 2011

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Transcript of Chocolate Biography

Chocolate Chocolate's earliest
documented use was
around 1100 BC. Chocolate most commonly
comes in dark, milk, and
white varieties, with cocoa
solids contributing to the
brown coloration. Early Years Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.

Theobroma cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods.

History Present Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. In Spain it quickly became a court favorite. Chocolate today is used in various things, such as: milkshakes, McFlurrys, cookies, chocolate oranges, and many other things. You need: Next up, you will see a yummy brownie recipe! Ingredients
120g good-quality dark chocolate
125g unsalted butter
200g caster sugar
1 tsp vanilla extract
2 eggs
85g plain flour
2 tbs good-quality cocoa
100g walnuts, chopped
Method
Preheat the oven to 180°C. Grease and line the base of a 20cm square pan.

Melt the chocolate in a bowl over a saucepan of simmering water, then set aside to cool.

Beat together the butter and sugar until pale. Add the vanilla and the eggs, one at a time, stirring, until just combined. Sift the flour and cocoa, then fold into the egg mixture. Fold in the chocolate and walnuts, pour into cake pan and bake for 20-25 minutes. Leave to cool in the pan, then cut into squares to serve.

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