**Chocolate Resources

Chocolate Resources

Chocolate Resources
 
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  History of Chocolate
The source of chocolate, the seeds of the cacao tree, have figured prominently in many different cultures, first in prehistoric Central America, then in Mayan and Aztec civilization, then around the world, spread by the great colonial powers.
 
  Cocoa Processing
After cocoa beans have been received at the processing location, they are inspected and thoroughly cleaned of all extraneous matter, such as sticks, stones, and metal fragments, as well as broken beans. The cleaning process involves blowers, which remove items that are lighter or heavier than cocoa beans, and sieves which eliminate items that are too small or too big.
 
  Chuao a Mystical Place for Chocolate Aficionados
Chuao: behind this mysteriously exotic name lies a cocoa considered to be the best in the world. It is cultivated on a plantation of the same name, half an hour from the Caribbean Sea on Venezuela's coast. Chuao represents a myth that up until now was the exclusive domain of the great French chocolate makers. Now a small but uncompromising Italian confectionary company, Amedei in Pontedera, in the Pisa area, has managed to break this long-standing tradition. Today, the Italian flag flies proudly in Chuao. A hard-won victory, accomplished after lengthy negotiations, substantial financial investments, and a good measure of risk. In the ensuing pages, we give the history of this achievement which Gambero Rosso has retraced with its originator, Alessio Tessieri, directly from the plantation in Chuao.
 
  Chocolate Manufacturing
In the chocolate manufacturing process, cocoa liquor is mixed with cocoa butter and sugar. In the case of milk chocolate, fresh, sweetened condensed or roller-dry low-heat powdered whole milk is added, depending on the individual manufacturer's formula and manufacturing methods.
 
  Interesting Chocolate Sites:
www.chocolate.org

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  Cocoa & Confectionery Associations & Organizations
  • The National Exporter Association of Cocoa (ANECACAO - Ecuador)
  • The Biscuit, Cake, Chocolate and Confectionery Alliance (BCCCA - UK)
  • Commissao Executiva do Plano da Lavoura Cacaueira (CEPLAC - Brazil)
  • Chocolate Manufacturers Association (CMA - USA)
  • Confectionery Manufacturers of Australasia (CMA - Australasia)
  • Confectionery Manufacturers Association of Canada (CMAC - Cananda)
  • Cocoa Merchants' Association of America (CMAA - USA)
  • Association of the Chocolate, Biscuit & Confectionery Industries (CAOBISCO - EU)
  • Ghana Cocoa Board (COCOBOD - Ghana)
  • Federation of Cocoa Commerce (FCC - UK)
  • International Cocoa Organization (ICCO - England)
  • International Office of Cocoa, Chocolate and Sugar Confectionery (IOCCC-ICA)
  • Malaysian Cocoa Board (MCB - Malaysia)
  • National Confectioner Association (NCA - USA)
  • German Cocoa Trade Association (WGA - Germany)
  • World Cocoa Foundation (WCF - Global)
  • Chaine Confiseur (Switzerland)

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      Food Regulatory and Consumer Organizations
  • US Food & Drug Administration (FDA - USA)
  • FDA District Offices (FDA - USA)
  • FDA Federal Register Documents, Code of Federal Regulations, and Food, Drug & Cosmetics Act
  • US Department of Agriculture (USDA - USA)
  • USDA Foreign Agriculture Service (USDA - USA)
  • Environmental Protection Agency (EPA - USA)
  • Codex Alimentarius (CODEX - USA)
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      Cocoa Research
  • Agricultural Coopertive Development International & Volunteers Overseas Cooperative Assistance (ADCI/VOCA - USA)
  • Agriculture and Agri-Food Canada (AAFC - Canada)
  • American Cocoa Research Institute (ACRI - USA)
  • The National Exporter Association of Cocoa (ANECACAO - Ecuador)
  • Fine Cocoa Aroma Producers Association (APROCAFA - Ecuador)
  • Indonesian cocoa Association of South Sulawesi (ASKINDO - Indonesia)
  • British Columbia Agriculture Council (BCAC - Canada)
  • Cab International (CABI - UK)
  • CABI Commodities
  • College of Agriculture & Life Sciences (Cornell University) (CALS - USA)
  • Centro Agronomico Tropical de Investigacion y Ensenanza (CATIE - Costa Rica)
  • Comissão Executiva do Plano da Lavoura Cacaueira (CEPLAC - Brazil)
  • Centro Internacional de Agricultura Tropical (CIAT - Colombia)
  • Centre de coopération internationale en recherche agronomique pour le développement (CIRAD - France)
  • Confectionery Manufacturers of Australasia (CMA - Australasia)
  • Cocoa Research UK Ltd (CRUK - UK)
  • Department of Agriculture (DOA - Malaysia)
  • European Society for Agronomy (ESA - France)
  • target=_blankInternational Cocoa Germplasm Database (EMBRAPA - Brazil)
  • Institut de Recherche Agricole pour le Développement (IRAD - France)
  • Fungicide Resistance Action Committee Herbicide, Insecticide (FRAC - Belgium)
  • Fundacion Hondureña de Investigación Agrícola (FHIA - Honduras)
  • Deutsche Gesellschaft für Technische Zusammenarbeit (GTZ - Germany)
  • The International Association for the Plant Protection Sciences (IAPPS - Global)
  • International Center for Development Oriented Research in Agriculture (ICRA - France)
  • Instituto Interamericano de Cooperación para la Agricultura (IICA - Costa Rica)
  • The International Institute of Tropical Agriculture (IITA - Nigeria)
  • Instituto Nacional de Investigaciones Forestales y Agropecuarias (INIFAP - Mexico)
  • Instituto Nacional de Investigaciones Agrícolas (INIA - Venezuela)
  • International Plant Genetic Resources Institute (IPGRI - Italy)
  • Malaysian Agricultural Research and Development Institute (MARDI - Malaysia)
  • Malaysian Cocoa Board (MCB - Malaysia)
  • The North American Forum on Agricultural Research (NAFAR - USA)
  • Cocoa information system on pests and diseases (Ohio State - USA)
  • Chocolate and Confectionery Research Group (Penn State - USA)
  • The Smithsonian Tropical Research Institute (STRI - Panama)
  • USDA (Agricultural Research Service) (USDA-ARS - USA)
  • Agricultural Research Magazine (USDA-ARS - USA)
  • World Cocoa Foundation (WCF - USA)
  • Zamorano University (Zamorano - Honduras)
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