1. Chocolate - The Fruit of the Gods
The word cacao is derived from the Aztec word xocolatl, from xococ,meaning bitter and atl meaning water. ... The bacteria oxidizes the ethanol to acetic acid and then to carbon dioxide and water. ... If the fermentation process does not cure the beans to standard or the beans used are of substandard, the beans must be roasted longer at the manufacturing plants and extra additives like sugars and artificial flavors must be added to enhance the chocolate, ultimately, altering the flavor of the finished product. ... These disturbances cause new conditions, like a changing pH and higher tempe...
- Word Count: 1886
- Approx Pages: 8
- Grade Level: Undergraduate