Reaction Paper About Chocolate
Chocolate
Chocolate has become one of the most well-known types of food and flavor around the world. With chocolate, it is used to make beverages or confectionery. Chocolate is usually sweet, brown in color, and made from cacao seeds. Through the concepts illustrated in the thresholds, it shows how necessary events under “goldilocks conditions” enables the production of chocolate. The history and science behind chocolate is particularly interesting because it elucidates the importance of events that had happened since the beginning of time to the present day as well as how it affects chocolate.
The first threshold introduces the Big Bang theory, which claims that the universe came about billions of years ago in an explosion from a small singularity.
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Furthermore in threshold 4, through the use of newly formed stars and clouds of chemically rich matter which spin in orbits around the star, allows not only to form different molecules but also forms clumps of matter in a process called Accretion and lead to the manifestation of planets. Because the elements hydrogen and helium in the planets are so light, it is often blasted away by intense radiation. So, the heavier elements are left to form solid planets such as the Earth. In addition, the earth’s crust has the abundance of elements: aluminum, iron, oxygen, and silicon. These formation of new planets led to more complex matter. Good fermentation is essential for producing a rich flavor in the final product in chocolates. There are many different methods in the fermentation of chocolates which correlates to the overall flavor of the chocolate. In the book The Science of Chocolate, Beckett provides an example where oxygen is required. In box fermentation, the beans are moved daily which allows the ventilation and energizing the bacteria in order to produce ethanoic acid. Some reactions with yeasts are weakened by oxygen, as a result less ethanol is produced, meaning, the beans that are fermented in the box with yeast are more likely to seem acidic (Beckett 1). Since the earth’s crust and atmosphere has an abundance of oxygen, it allows and affects the fermentation of
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