How are cocoa and chocolate different?

Chocolate is made from the seeds of the cocoa tree (scientific name Theobroma cacao, in Greek Theobroma means "drink of the gods") which is dried and crushed. Products from cocoa beans are known by different names in different regions on Earth. For industrialists in North America classify cocoa products as follows:

• Cocoa Nibs is a solid part of the seed after being roasted and crushed to remove the hard shell (not finely ground).
• Cocoa powder is a solid part of finely ground grain, pressed into butter.
• Cocoa butter is the fat inside the grain that is pressed from the flour of the grain
• Chocolate is a mixture of two ingredients on the same sugar, milk

1. Chocolate is a mixture of cocoa and cocoa butter, added with sugar, milk, and other substances, eventually packed into bars. Chocolate can also be made into drinks (called cocoa or hot chocolate). Such a drink was first invented by the Aztecs and Mayans and spread throughout Europe.

2. Cocoa powder is an almost pure solid cocoa without cocoa butter. Cocoa powder has a light, acidic and chocolate-flavored color. People often use cocoa powder when making cakes with baking powder. Because baking powder is a baz, they will help the cake to have porosity.

Cocoa bot can be made in two ways: Natural or Dutch.

Naturally does not treat alkaline (chemicals) before finished products. This retains the taste of Zola. However, because it is not de-alkaline, it will be slightly sour

Dutch cocoa powder is usually treated with alkali before it is finished, so people often use it to make drinks even though the process somehow ruins the taste of chocolate.

Chocolate is also made into different shapes, from people, animals, objects to celebrate various events such as rabbit or egg for Easter, Santa Claus for the day. Christmas and heart shaped for Valentine's Day.

The difference in form and taste is due to the mixing of different ingredients or also due to the temperature and baking time of cocoa beans.

• Bitter chocolate, or chocolate powder, is pure chocolate, with a natural, bitter taste of cocoa. After being mixed with sugar, it is the raw material of other chocolate cake products such as cakes, cookies ...
• Dark chocolate is chocolate-free milk. Sometimes it is called "pure chocolate". The United States government requires at least 15% chocolate concentrate, while in Europe it is 35%
• Milk chocolate is chocolate mixed with milk powder or condensed milk to create a sweet taste. The US government has stipulated that at least 10% of chocolate is required, while the EU has 25%.
• Sweet chocolate is often used in cooking. It is dark chocolate with very high sugar content inside
• Bitter sweet chocolate is a type of chocolate containing sugar, high in cocoa butter, and also contains lecithin and vanilla. Many manufacturers often write on the packaging of cocoa content contained within. There is a rule like this: the more cocoa there is, the more bitter the chocolate will be.
• Couverture Chocolate is a type of chocolate that contains high cocoa butter (more than 70%) and has a high fat content (30-40%).
• White chocolate is cocoa butter prepared without condensed cocoa
• Mixture is a specialized term used to describe cocoa and vegetable fat mixtures instead of cocoa butter. This type is often used to cover the finished chocolate candy bars, but in the United States, it is also used to make chocolate candy bars.

Different flavors like mint, orange, strawberry, are often added to candy. In addition, common ingredients such as peanuts, cashew, fruit, caramel, ...