What Does Science Have To Do With Chocolate

Chocolate is something you might think is just a candy, but in reality it is more than a candy. There is science behind it, you might wonder “what does science have to do with chocolate?” Well, chocolate goes through many processes, and one of them has to do with tempering. Tempering is an essential step for making chocolate to have a nice glossy, smooth, and shiny appearance. If you trace back the steps of the origins of chocolate, it has been around for more than about 2000 years when chocolate was used as a bitter beverage for the Aztecs. Further more you will be reading about the origins of chocolate, the types of crystals that form while trying to temper chocolate, problems while tempering chocolate, and the process of tempering chocolate. This is everything

To start of, you will be reading about the origins of chocolate. Chocolate is a product that is based on 99% of cocoa. There are many types of chocolates for example: Unsweetened chocolate, Dark chocolate, Milk chocolate, Semi-sweet, Bitter sweet chocolate, White chocolate, and cocoa powder. The name “chocolate” comes from Nahaualtl, a language that was spoken by the Aztecs from Mexico. The Aztecs were a very religious Indian tribe from Mexico. Chocolate residue was found inside from one of the pots of the Ancient Maya, this meant that the Mayans were drinking chocolate about 2,600 years ago. The Latin name for cocoa tree is “Theobroma Cacao” this means “food for the gods” The Aztecs associated chocolate with the goddess of fertility, which is named Xochiquetzal. Chocolate was a luxury good throughout Pre-Mesoamerica, and even in the native world cocoa beans were also used as currency or money. In the New World chocolate was consumed in a drink that was bitter and spicy, that was sometimes topped with vanilla. This drink was called Xocoatl. It was also topped with Chile peppers and Annatto. In the Old World the first record of shipping