Desire Of Chocolate Essay

Mia Hartley
November 13, 2017
Anthropology 101 The Desire of Chocolate There is nothing better than a good piece of chocolate. It’s rich, creamy, smooth, tasting that gives you that spectacular feeling for the moment. Chocolate happens to be one of my favorite sweets, the wonderful creamy milk chocolate, bittersweet chocolate, white chocolate, or even my personal favorite dark chocolate. Chocolate just have a sensational look from the time you eat it. But as I continue wouldn’t we all want to know what ingredients give us that sensational taste from a chocolate candy bar that we loved so much. My favorite chocolate candy bar is Lindt Classic Recipe Candy Bar Hazelnut. The ingredients

Cocoa butter has a cocoa flavor and aroma. Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cocoa beans. Fourth, hazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. It also is known as cobnut or filbert nut according to species. The nut happens to falls out of the husk when ripe, around 7 to 8 months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin, which sometimes is removed before cooking. Fifth, Skimmed milk, or skim milk, is made when all the cream is removed from whole milk. It tends to contain around 0.1% fat. Traditionally, the fat was removed naturally from milk due to gravity. The quicker, modernized way of making low-fat and skim milks is to place the whole milk into a machine called a centrifugal separator, which spins some or all of the fat globules out of the milk. Skimmed milk is composed of choline, fatty acids, glycerol,

The widespread use of children in cocoa production is controversial, not only for the concerns about child labor and exploitation, but also because, as of 2015, up to 19,000 children working in Côte d'Ivoire, the world's biggest producer of cocoa, may have been victims of trafficking or slavery. Most attention on this subject has focused on West Africa, which collectively supplies 69 percent of the world's cocoa, and Côte d'Ivoire in particular, which supplies 35 percent of the world's cocoa. It is estimated that more than 1.8 million children in West Africa are involved in growing cocoa. Major chocolate producers, such as Nestle, buy cocoa at commodities exchanges where Ivorian cocoa is mixed with other cocoa. In 2013-2014, an estimated 1.4 million children aged 5 years old to 11 years old worked in agriculture in cocoa-growing areas, approximately 800,000 of them engaged in hazardous work, including working with sharp tools and agricultural chemicals and carrying heavy loads. Therefore, the way the producers get the cocoa to the market is by after the beans are dried and packed into sacks, the farmer sells to a buying station or local agent. The buyer then transports the bags to an exporting company. The exporting company inspects the cocoa and places it into plastic bags. The cocoa is trucked to the exporter’s