home

[[image:kentonf/get-attachment.jpg width="248" height="278" align="right"]]LA Response: My Respected Restaurant
When I grow up, and I start working, I want to be a chef. Not some Burger King patty-flipper, a professionally trained, chef. I want to go to a culinary Arts school, and then open my own restaurant. I will call my restaurant �Amelia�s Caf�� after my grandmother, and serve food from all types of cultures, and welcoming all types of family and people everywhere. I want to be known around the world as one of the best culinary people known to man. I want to be well known and respected by everyone. No more mediocre meals. I will serve some of the most amazing meals that a person could taste. People will know me as a person who will do anything for every person who walks into my restaurant. I want my restaurant to be a happy, solemn, and peaceful place to be.




 * 1) What are the different qualities and traits of chocolate such as flavors and sizes?
 * 2) Who invented chocolate, and where was it invented?
 * 3) Where is most of the world�s chocolate manufactured?
 * 4) What is the most widely distributed and purchased chocolate in the world?
 * 5) What is the process of making chocolate?

There are many different types, qualities, and traits of chocolate, such as taste, color, texture, and sweetness. Most different types of chocolate are for cooking or baking. //Not// for eating. Some examples of chocolate are: cocoa powder, Unsweetened Chocolate**,** Dark chocolate, and Milk chocolate.

Cocoa powder is light brown, with a strong, pronounced chocolate flavor. It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda. Unsweetened chocolate is also known as �bitter� or �baking� chocolate. This is pure chocolate, composed solely of ground cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own�it is best used in cooking. Dark chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and lecithin .There are no milk solids added in dark chocolate.

Chocolate was invented at the end of the 18th century; the first form of solid chocolate was invented in Turin by Doret. This chocolate was sold in large quantities by Pierre Paul Caffarel in Italy. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. In 1839, the German company Jordan & Timaeus sold the first known chocolate bar made from cocoa, sugar and goat's milk.

Works Cited Chocolate of the Month Club “Chocolate History Timeline.” __Chocolateofthemonthclub.com__ 1 Jan. 1994 .The Gourmet Chocolate of the Month Club. 30 May 2012 [] Davidson, Alan. __ The Oxford Companion to Food __. Huntington Beach: Oxford University Press, 1999. D’Antonio, Michael__. HERSHEY: Milton S, Hershey’s Extraordinary Life of Wealth, Empire, and Utopian Dreams.­­__ New York: Rockefeller Center, 2006. LaBau, E.“A Guide to Chocolate Varieties”. __About.com__. 22 May, 2012. [] McNeil, L. Cameron. __Chocolate in Mesoamerica: a cultural history of cacao.__ Gainesville: University Press of Florida, 2006.

I had my mom proof read my final paper, and made some last minute revisions+ a conclusion paragraph (Final Draft)->

Kenton Freeman

5/30/12

8th hour

The History Chocolate There are many different types, qualities, and traits of chocolate, such as taste, color, texture, and sweetness. Most different types of chocolate are for cooking or baking. //Not// for eating. Some examples of chocolate are: cocoa powder, unsweetened chocolate**,** dark chocolate, and milk chocolate. Chocolate has many forms such as, a bitter liquid chocolate, a hard, bitter, bar, chocolate, and a soft, creamy, sweet chocolate. Each was invented for a different purpose; medical, baking, and eating.

Cocoa powder is light brown, with a strong, pronounced chocolate flavor. It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda. Unsweetened chocolate is also known as "bitter", or baking chocolate. This is pure chocolate, composed solely of ground cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own; it is best used in cooking or baking. Dark chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and lecithin .There are no milk solids added in dark chocolate.

According to a survey by The Chocolate Manufacturers Association, Switzerland leads the world in chocolate consumption. Austria and Ireland are not far behind. Al though this true and chocolate is produced all over the world, United States is still the biggest producer of chocolate in the world.

"The Aztecs attributed the creation of the cocoa plant to their god Quetzalcoatl who, they believed, descended from heaven on a beam of a morning star carrying a cocoa tree stolen from paradise." In both the Mayan and Aztec cultures, cocoa was the basis for a thick, cold, unsweetened drink called //xocoatl//, believed to be a health elixir. Since sugar was unknown to the Aztecs, different spices were used to add flavor, even hot chili peppers and corn meal were used.

Actual baking and eating chocolate was invented at the end of the 18th century. The first form of solid chocolate was invented in Turin. This chocolate was sold in large quantities by Pierre Paul Caffarel in Italy. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. In 1839, the German company Jordan & Timaeus sold the first known chocolate bar made from cocoa, sugar and goat's milk.

When the Spanish Princess Maria Theresa was betrothed to Louis XIV of France, she gave her fiance an engagement gift of chocolate, packaged in an elegantly ornate chest. Chocolate was extremely popular with Louis XIV and the members of his Court at Versailles. Louis XIV reigned for over 74 years and is considered to be one of the greatest absolute monarchs. His foresight, lead him to appoint Sieur David Illou to manufacture and sell chocolate.

One of the most popular chocolate makers in the world is Mr. Milton S. Hershey, founder of The Hershey's Food Company. Although you may not know it yet, but Mr. Hershey started the Lancaster Caramel Company, selling Caramel Candies, before beginning with chocolate."With the proceeds from the 1900 sale of the Lancaster Caramel Company, Hershey initially acquired farm land about 30 miles northwest of Lancaster where he could obtain the large supplies of fresh milk needed to perfect and produce fine milk chocolate." Excited by the potential of milk chocolate, which at that time was a Swiss luxury product, Hershey was determined to develop a formula for milk chocolate and market and sell it to the American public.



Works Cited Chocolate of the Month Club. Chocolate History Timeline. __Chocolateofthemonthclub.com__ 1 Jan. 1994 .The Gourmet Chocolate of the Month Club. 30 May 2012 []

Davidson, Alan. __ The Oxford Companion to Food __. Huntington Beach: Oxford University Press, 1999.

D'Antonio, Michael__. HERSHEY: Milton S, Hershey's Extraordinary Life of Wealth, Empire, and Utopian Dreams.­­__ New York: Rockefeller Center, 2006.

LaBau, E. "A Guide to Chocolate Varieties". __About.com__. 22 May, 2012. []

McNeil, L. Cameron. __Chocolate in Mesoamerica: a cultural history of cacao.__ Gainesville: University Press of Florida, 2006.

My mom had me do some last minute additions to my final polished paper... The History of Chocolate There are many different types, qualities, and traits of chocolate, such as taste, color, texture, and sweetness. Many different types of chocolate are for cooking or baking. //Not// for eating. Some types of chocolate are: cocoa powder, unsweetened chocolate**,** dark chocolate, and milk chocolate. Chocolate has many forms such as a bitter liquid chocolate, a hard, bitter “bar” chocolate, and a soft, creamy, sweet chocolate. Each was invented for a different purpose: medical, baking, and eating.

 Cocoa powder is light brown, with a strong, pronounced chocolate flavor. It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda. Unsweetened chocolate is also known as “bitter” or “baking” chocolate. This is pure chocolate, composed solely of ground cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking or baking. Dark chocolate contains chocolate liquor, sugar, cocoa butter, vanilla and lecithin .There are no milk solids added in dark chocolate.

According to a survey by The Chocolate Manufacturers Association, Switzerland leads the world in chocolate consumption. Austria and Ireland are not far behind. Al though this is true and chocolate is produced all over the world, United States is still the biggest producer of chocolate in the world.

The Aztecs attributed the creation of the cocoa plant to their god Quetzalcoatl who, they believed, descended from heaven on a beam of a morning star carrying a cocoa tree stolen from paradise. In both the Mayan and Aztec cultures, cocoa was the basis for a thick, cold, unsweetened drink called //xocoatl//, believed to be a health elixir. Since sugar was unknown to the Aztecs, different spices were used to add flavor, even hot chili peppers and corn meal were used.

Actual baking and eating chocolate was invented at the end of the 18th century. The first form of solid chocolate was invented in Turin. This chocolate was sold in large quantities by Pierre Paul Caffarel in Italy. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. In 1839, the German company Jordan & Timaeus sold the first known chocolate bar made from cocoa, sugar and goat's milk.

When the Spanish Princess Maria Theresa was betrothed to Louis XIV of France, she gave her fiancé an engagement gift of chocolate, packaged in an elegantly ornate chest. Chocolate was extremely popular with Louis XIV and the members of his Court at Versailles. Louis XIV reigned for over 74 years and is considered to be one of the greatest absolute monarchs. His foresight leads him to appoint Sieur David Illou to manufacture and sell chocolate.

 One of the most popular chocolate makers in the world is Mr. Milton S. Hershey—founder of The Hershey’s Food Company. Although you may not know it yet, Mr. Hershey started the Lancaster Caramel Company, selling Caramel Candies before beginning with chocolate. With the proceeds from the 1900 sale of the Lancaster Caramel Company, Hershey initially acquired farm land about 30 miles northwest of Lancaster where he could obtain the large supplies of fresh milk needed to perfect and produce fine milk chocolate. Excited by the potential of milk chocolate, which at that time was a Swiss luxury product, Hershey was determined to develop a formula for milk chocolate and market and sell it to the American public.

For milk chocolate to be made there has to be many different steps taken, to complete a bar of chocolate. After being cleaned, the cacao beans pass to the first critical step in flavor development at the factory: roasting. After roasting, the beans are put through a winnowing machine which removes the outer shells, leaving behind the roasted beans. To make chocolate, milk and sugar are mixed together and then blended with chocolate liquor. The mixture travels through a series of heavy rollers which press the ingredients until the mixture is refined completely. Then mixture is passed through a heating, cooling and reheating process, which allows you to solidify chocolate, and let it to melt smoothly in your mouth. The mixture is then poured into molds and cooled in a cooling chamber.

After enjoying many different types of chocolate, and learning how many different types of chocolate were invented, and how different cultures found chocolate, I can definitely say that chocolate has involved many people and countries just to make a delicious sweet treat that we all know and enjoy today.

Works Cited Chocolate of the Month Club “Chocolate History Timeline.” __Chocolateofthemonthclub.com__ 1 Jan. 1994 .The Gourmet Chocolate of the Month Club. 30 May 2012 [] Davidson, Alan. __The Oxford Companion to Food __ <span style="font-family: "Times New Roman","serif"; font-size: 16px;">. Huntington Beach: Oxford University Press, 1999. <span style="font-family: "Times New Roman","serif"; font-size: 16px;"> D’Antonio, Michael__. HERSHEY: Milton S, Hershey’s Extraordinary Life of Wealth, Empire, and Utopian Dreams.­­__ New York: Rockefeller Center, 2006. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">LaBau, E. “A Guide to Chocolate Varieties”. __About.com__. 22 May, 2012. <span style="font-family: "Times New Roman","serif";">[] <span style="font-family: "Times New Roman","serif"; font-size: 16px;">McNeil, L. Cameron. __<span style="font-family: "Times New Roman","serif"; font-size: 16px;">Chocolate in Mesoamerica: a cultural history of cacao. __<span style="font-family: "Times New Roman","serif"; font-size: 16px;">Gainesville: University Press of Florida, 2006.