Reference Article

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Chocolate

Chocolate describes a number of raw and processed foods that originate from the tropical cacao tree.

It is a common ingredient in many kinds of sweets, chocolate candy, ice creams, cookies, cakes, pies, and desserts.

It is one of the more popular flavours in the world.

Chocolate was created by the Mesoamerican civilization, from cacao beans, and cultivated by pre-Columbian civilizations such as the Maya and Aztec, who used it as a basic component in a variety of sauces and beverages.

The cocoa beans were ground and mixed with water to produce a bitter beverage which was reserved only to the highest noblemen and clerics of the Mesoamerican world.

Chocolate is very sensitive to temperature and humidity.

Ideal storage temperatures are between 15 and 17 degrees Celsius (59 to 63 degrees Fahrenheit), with a relative humidity of less than 50 percent.

Chocolate should be stored away from other foods as it can absorb different aromas.

Note: This article excerpts material from the Wikipedia article "Chocolate", which is released under the GNU Free Documentation License.

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