RESEARCH AND DEVELOPMENT FINAL PROJECT
WHITE THEOBROMA CACAO POWDER
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Institusion
Akademi Kuliner dan Patiseri Ottimmo Internasional
Author
KWA. CHRISTIAN, EKA SETTYA P
Subject
TX Home economics
Datestamp
2020-03-10 08:51:41
Abstract :
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, a Greek word that means "food of the gods?. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. And white chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance. White chocolate does not contain non-fat cocoa solids, as a result, this cocoa butter, is the only cacao ingredient in white chocolate. Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine, while lacking the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, and phenylethylamine.
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, a Greek word that means "food of the gods?. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. And white chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance. White chocolate does not contain non-fat cocoa solids, as a result, this cocoa butter, is the only cacao ingredient in white chocolate. Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine, while lacking the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, and phenylethylamine.
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