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  • Milka

    serch.it?q=Milka

    Milka is a brand of chocolate confection which originated in Switzerland in 1901 and has been manufactured internationally by the US confectionery company Mondelēz International (formerly known as Kraft Foods) since 1990. For more than 100 years, Milka has been primarily produced in Lörrach, Germany, producing about 140,000 tonnes of chocolate in 2012. It is sold in bars and a number of novelty shapes for Easter and Christmas. Milka also produces chocolate-covered cookies and biscuits. Milka brand’s name is derived from a portmanteau of the product’s two main ingredients: “MILch (milk) and KAkao (cocoa or chocolate).”

  • Baker's Chocolate

    serch.it?q=Baker's-Chocolate

    Baker's Cocoa Advertisement in Overland Monthly, January 1919Baker's Chocolate is a brand name for the line of baking chocolates owned by the Kraft Heinz Company (formerly Kraft Foods). Products include a variety of bulk chocolates, including white and unsweetened, and sweetened coconut flakes. It is one of the largest national brands of chocolate in the United States. The company was originally named Walter Baker & Company.

  • Chocolate

    serch.it?q=Chocolate

    Paul Gavarni Woman Chocolate Vendor (1855–1857)Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating to 1900 BC. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs. Indeed, the word "chocolate" is derived from the Classical Nahuatl word chocolātl. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created, particularly desserts including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks. Gifts of chocolate molded into different shapes (e.g., eggs, hearts, coins) have become traditional on certain Western holidays, such as Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate and in some alcoholic drinks, such as creme de cacao. Although cocoa originated in the Americas, recent years have seen African nations assuming a leading role in producing cocoa. Since the 2000s, Western Africa produces almost two-thirds of the world's cocoa, with Ivory Coast growing almost half of that amount.

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