Survey on Chocolate
A Project Report On “ Survey Of Chocolate”
Name ID NO.
Submitted to
“Kajol Mam”
Date 10th Sep.2009
INDEX
Chapter-I : Executive summary
Chapter-II : Objectives of the study
Chapter-IV : Research Methodology
Chapter-VI : Analysis & Interpretation of the data
Chapter-VII : Suggestions & Conclusions
Chapter-VIII : Bibliography
Chapter-I: Executive summary
Chapter-II: Objectives of the study • Short History of Chocolate
A delicate tree, cacao is only grown in rain forests in the tropics, usually on large plantations, where it must be protected from wind and intense sunlight. The tree is harvested twice a year.
Milk chocolate was invented in 1876 by a Swiss chocolatier, Daniel Peter (1836-1919) of Vevey, Geneva. Daniel Peter successfully combined chocolate with powdered milk to produce the first milk chocolate. Today, the finest chocolate is still made in Switzerland, and the consumption of milk chocolate far outweighs that of plain chocolate.
Chocolate was introduced to the United States in 1765 when John Hanan brought cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate factory in the country was established there. • Chocolate Glossary
Unsweetened Chocolate:
It is also called baking, plain or bitter chocolate.Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand.
Bittersweet Chocolate:
Still dark, but a little sweeter than unsweetened. It is unsweetened chocolate to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than
Name ID NO.
Submitted to
“Kajol Mam”
Date 10th Sep.2009
INDEX
Chapter-I : Executive summary
Chapter-II : Objectives of the study
Chapter-IV : Research Methodology
Chapter-VI : Analysis & Interpretation of the data
Chapter-VII : Suggestions & Conclusions
Chapter-VIII : Bibliography
Chapter-I: Executive summary
Chapter-II: Objectives of the study • Short History of Chocolate
A delicate tree, cacao is only grown in rain forests in the tropics, usually on large plantations, where it must be protected from wind and intense sunlight. The tree is harvested twice a year.
Milk chocolate was invented in 1876 by a Swiss chocolatier, Daniel Peter (1836-1919) of Vevey, Geneva. Daniel Peter successfully combined chocolate with powdered milk to produce the first milk chocolate. Today, the finest chocolate is still made in Switzerland, and the consumption of milk chocolate far outweighs that of plain chocolate.
Chocolate was introduced to the United States in 1765 when John Hanan brought cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate factory in the country was established there. • Chocolate Glossary
Unsweetened Chocolate:
It is also called baking, plain or bitter chocolate.Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand.
Bittersweet Chocolate:
Still dark, but a little sweeter than unsweetened. It is unsweetened chocolate to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than