The history of chocolate begins thousands of years ago when the first people used the seeds of the cacao tree to make a drink called cocoa. Early Central American and Mexican people drank the brew, known as cocoa, to treat themselves to a sweet treat. These cultures were known to be among the first to process cacao. Its name, xocolatl, is probably derived from the Nahuatl language of central Mexico.
Asia Pacific Chocolate products are labeled using a confusing and vague system. The word "cocoa" refers to the amount of cocoa butter and solids present in the chocolate. The other ingredients are usually sugar and vanilla. A chocolate bar labeled as "60% cocoa" will not contain more than 60% cocoa, as this contains the maximum amount of this ingredient. To make sense of these numbers, look for the percentage on the package. Dark chocolate is generally made up of at least 35% cocoa solids. Some varieties will also contain butter and sugar, however, are otherwise completely guilt-free. Dark chocolate may also contain some dairy, such as soy lecithin and palm oil, which help maintain an even texture and prevent melting. Despite its high calorie content, chocolate can be a delicious snack and can be enjoyed in many different ways. Although Asia Pacific Chocolate contains cocoa, almonds, peanuts, and vanilla, the flavor of these ingredients may differ a bit. Chocolate bars containing coconut milk, for example, will probably have a coconut taste. Likewise, plant-based milk may not be as sweet as those made with cow milk. And, most vegan chocolate bars are made with soy milk. The APAC region is the fastest growing market for chocolate in the world, and despite the recession, consumption of the confectionery is predicted to grow over the next few years. A recent acquisition of BT Cocoa in Indonesia will help Olam International to tap into this lucrative market and become one of the major suppliers of cocoa powder worldwide. The emergence of duty-free shops at airports and various department stores in Asia-Pacific countries are projected to foster the Asia Pacific Chocolate growth. The chocolate industry has also benefited from the changing preferences and eating habits of consumers. In Asia, cocoa is used for chocolate confectionery manufacturing, and the consumption of chocolate has assumed an important social role. Many people celebrate special occasions with chocolates, including weddings, birthdays, and auspicious occasions. Although Asia Pacific Chocolate contains a lot of calories, the health benefits of cacao are overwhelmingly outweighed by its unhealthy properties. Its high sugar and calorific value make it easy to overindulge, and it is best to eat small portions of chocolate, preferably dark chocolate. The ingredients of chocolate vary. Cocoa powder, cocoa liquor, and cocoa butter are the primary ingredients. Cocoa butter is the natural fat of the cocoa bean, which enhances the flavor and mouthfeel of chocolate. Other ingredients include lecithin, an emulsifier made from soy, and natural flavors such as vanilla and vanillin. Lastly, the chocolate is packaged and distributed around the world. There are numerous different types of chocolate available on the market today. The first step in making Asia Pacific Chocolate is selecting the cacao pods. Once harvested, the cacao pods are soaked in cocoa butter or a similar solution. The process of making chocolate begins after the cacao pods are harvested. It is then ground into cocoa powder. The cacao is then processed using a process known as enrobing. Once cooled, the chocolate will be ready to be eaten. In the meantime, the chemistry is still at work in the body and brain.
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