Organic chocolate

The Food and Agricultural Organization (FAO) and the World Health Organization (WHO) jointiy sponsor the Codex Alimentarius Commission, which conducts a program for developing worldwide food standards. The Codex Committee for Cocoa Products and Chocolate has developed standards for chocolate (Codex Standard 87-1981), and cocoa powders and dry cocoa—sugar mixtures (Codex Standard 105-1981). As a member of the Codex Alimentarius Commission, the United States is obligated to consider all Codex standards for acceptance. 

Although flavor precursors in the unroasted cocoa bean have no significant chocolate flavor themselves, they react to form highly flavored compounds. These flavor precursors include various chemical compounds such as proteins, amino acids, reducing sugars, tannins, organic acids, and many unidentified compounds. 

Are you having a sandwich for lunch Bread, butter, meat, and lettuce are made from organic compounds. Will you have dessert Sugar, flour, vanilla, and chocolate are also organic. What about a drink Milk and juice are solutions of water in which organic compounds are dissolved. 

A direct effect of vasoactive amines on the organism which are not degraded in GI tracts due to the lack of mono- and diaminooxidase (MAO and DAO) or their blockade by medicines or alcohol. This group of amines includes tyramine (in Cheddar, emmental, roquefort cheeses, pickled fish, and walnuts), phenylethylamine (in chocolate), serotonin (in bananas), octopamine (in lemons), and histamine (in fermented foods, e.g., blue cheeses, but also in strawberries, tomatoes, wines, and in mackerel that have not been stored properly [scombrotoxin illness]). 

The kukersites mined from the Estonia deposit have a light chocolate-brown colour in dry condition (10YR 6/4, i.e., light yellowish brown Munsell Color Company 1994), with a conchoidal fracture oblique to the lamination. The density is less than 2.1 g/cm3, but varies depending on the content of clastic material and carbonate minerals versus organic matter. 

The home page of the International Cocoa Organization. Through this site, you can find answers to many of the questions you may have regarding the chemistry of chocolate and its path from the cocoa tree to your mouth. 

Unsaturated fats, as noted in Section 13.3, tend to be liquids at room temperature. They can be transformed to a more solid consistency, however, by hydrogenation, a chemical process in which hydrogen atoms are added to carbon—carbon double bonds. Mix a partially hydrogenated vegetable oil with yellow food coloring, a little salt, and the organic compound butyric acid for flavor, and you have margarine, which become popular around the time of World War II as an alternative to butter. Many food products, such as chocolate bars, contain partially... 

Even friends who swore off caffeine indulge in a little organic chocolate pick-me-up from time to time. 

FOR THE SHINY MOCHA GLAZE 1—ounce bags semisweet organic chocolate chips 6 tablespoons (3/4 stick) organic unsalted butter, softened, cut into pieces... 

Melt 4 ounces unsweetened organic chocolate in the top of a double boiler set over simmering water, or in 30-second bursts in a micro-wave. Cool to room temperature. Combine the cooled melted chocolate with the whipped butter before adding the sugar. 

One or 2 of the following add ins 1 cup organic chocolate chips, 3/4 cup chopped toasted organic nuts (almonds, pecans, pistachios, hazelnuts, pumpkin seeds, or a combination), /2 cup shredded toasted organic unsweetened coconut, V cup organic raisins or other chopped organic dried fruit... 

Goldies, my organic twist on a Twinkie, have become one of my most notorious treats. I like to bake these with the Easiest Chocolate Cake (page 42) a base, as it s the perfect partner to the sweet, creamy filling and dark, almost bittersweet ganache. For a chic finish, I brush them with gold metallic dust. 

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