Schokoladen

Schokoladen refers to a family of foods derived from cacao beans, typically produced as a solid bar or as a coating. The basic ingredients are cocoa mass (solids) and cocoa butter, with sugar; milk chocolate adds dairy. Variants may include vanilla, lecithin as an emulsifier, and other flavorings. The flavor and texture depend on the cacao source, processing, and cacao content.

History: Wild cacao was used in Mesoamerica long before Europeans arrived. The beans were fermented, roasted, and ground into a beverage, often spiced or sweetened. In Europe during the 16th century, chocolate shifted from drink to solid form and sugar was added. The invention of solid chocolate by the late 19th century, notably milk chocolate in 1875 in Switzerland, spurred modern production and consumption.

Production: After harvest, cacao pods are opened to extract beans, which are fermented and dried, then roasted and winnowed to produce nibs. The nibs are ground to create chocolate liquor, which is pressed to separate cocoa butter from solids. The resulting mass is refined, conched, tempered, and molded into bars or other shapes.

Varieties and use: Dark or plain chocolate contains high cacao content and little or no dairy. Milk chocolate contains dairy and usually lower cacao percentage. White chocolate contains cocoa butter but no cocoa solids. Chocolate is used in baking, coatings, confections, and beverages; many regional styles exist.

Health, ethics: Moderate consumption can provide flavonoids and small amounts of caffeine, but sugar and fat content raise health concerns. Ethical issues include sustainable cocoa farming and child labor. Efforts like fair trade aim to improve livelihoods of producers and environmental practices.