History
Inventor of Milk Chocolate
Daniel Peter
Common chocolate spoilage organism
Bacillus
Country the produces the most chocolate
Ivory Coast
The molecule known to give hersheys its sour taste
Butyric acid
Country that consumes the most chocolate
Switzerland
First appearence of Coffee in Europe
1500s
Coffe spoilage organism
Penicillium
Country that produces the most coffee
Brazil
The two compounds that vary in percentage to make the three kinds of chocolate
Cocoa Butter and Cocoa Solids
Use of chocolate in the revolution
As a substitution for payment
Original form of cacao
A tonic drank by the mayans
Purpose of Coffe fermentation
Removal of the Mucilage
The difference between C. arabica and C. robusta
Robusta is more astringent with higher caffeine
The type of Cacao considered to be the most flavorful
Criollo
How coffee was sold pre-19th century
Wholesale unroasted beans
Who invented the Dutch Process
Coenraad van Houten
The type of bacteria found in wet-process coffee fermentation
LABs
The latitudes between which coffee and cacao are cultivated
+/- 20°
The molecules responsible for much of chocolate's flavor; Powerful antioxidants
Phenolics;
Flavan-3-ols
proanthocyanidins
Size of the chocolate industry in dollars
$123.05 billion
The mythologized first coffee cultivator
Kaldi in 9th century Ethiopia
When LABs start growing in chocolate ffermentation
36 hours
Three types of Cacao cultivated
Forastero, Criollo, Trinitario
The gene responsible for tasting Caffeine
TAS2R
Traditional use of cacao in mesoamerica
Expensive drink, used religiously and at weddings unless nobility