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Chocolate and Candy

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					            CHOCOLATE
Victoria Day, Virginia Day, and Kelly Simpson
CHOCOLATE
 Chocolate is made from seeds of the Theobroma
  cacao tree.
 The Aztecs used the beans as currency

 They crushed the beans and added spices to
  make a drink.
 It was brought back to Europe by travelers who
  added sugar to make it sweeter.
 Chocolate bars weren’t invented until the 1800s.
SCIENCE OF CHOCOLATE
   Theobromine- A bitter, colorless alkaloid,
    C7H8N4O2, derived from the cacao bean, found in
    chocolate products and used in medicine as a
    diuretic, vasodilator, and myocardial stimulant.
    (dictionary.com)
SCIENCE OF CHOCOLATE
 Phenylethylamine is a chemical present in
  chocolate that causes blood pressure and sugar
  levels to rise causing contentment.
 other stimulants in chocolate are theobromine
  and methylxanthines.
 Dark chocolate can help lower high blood
  pressure and is very high in antioxidants
 Chocolate contains flavinoids, which thin blood
  and prevent clotting.
WHY IS CHOCOLATE ADDICTIVE
 Chocolate contains substances that are similar to
  marijuana
 It also contains substances like anandamide, N-
  oleoylethanolamine and N-linoleoylethanolamine.
 These increase the time it takes to break down
  anandamide and draws out the happy feeling
FUN FACTS
 You would have to eat 12 Hershey bars to get the
  same amount of caffeine in one cup of coffee.
 Animals cannot process theobromine.

 Cannabinoid is found in chocolate, which can
  cause marijuana-like highs.
 It’s estimated that a 130 lbs person would have to
  eat 25 lbs of chocolate in one sitting to get a
  marijuana like affect.
FUGDE
   ¾ cup butter
   3 cups sugar
   2/3 cup evaporated milk
   12 oz chocolate chips
   7 oz marshmellow crème
   1 cup walnuts (opt)
   1 tsp vanilla extract
   Directions:
    Lightly grease or butter a 13 x 9 inch pan and set aside.
    Mix butters, sugar, and milk into a 3 quart saucepan and
    bring to a boil, stirring constantly. Continue to boil for 5
    full minutes on medium heat or until the candy
    thermometer reaches 234°F. Remove from heat and stir in
    chocolate chips until melted. Add remaining ingredients
    and mix well. Pour into the prepared pan. Cool at room
    temperature.
FUN FACTS
 Where did they get the name?
 A batch of caramels was messed up or (fudged)
  about a 100 years ago and the result was fudge.
 Fudge is a drier version of fondant.

 Snickers Fudge:
WORKS CITED
   Works Cited
   BBC News. BBC News. 20 Feb. 2008
                          s        h          c          g
    <http://www.bbc.co.uk/‌ cience/‌ ottopics/‌ hocolate/‌ oodforyou.sht
    ml>.
   “Chemistry of Theobromine.” About.com. 20 Feb. 2008
                                l        w       a
    <http://chemistry.about.com/‌ ibrary/‌ eekly/‌ a090301a.htm>.
   DeNoon, Daniel J. Web MD. 20 Feb. 2008
                           d n        2         d
    <http://www.webmd.com/‌ iet/‌ ews/‌ 0030827/‌ ark-chocolate-is-
    healthy-chocolate>.
   Kuwana, Ellen. Dicovering the sweet Mysteries of Chocolate. 20
                                             c        c
    Feb. 2008 <http://faculty.washington.edu/‌ hudler/‌ hoco.html>.
   Markus, Deborah. Bella Online. 20 Feb. 2008
                                a         a
    <http://www.bellaonline.com/‌ rticles/‌ rt54916.asp>.

				
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