0. First Love: February 2007

Tuesday, February 27, 2007


Korea Language
Korean is the official language of both North and South Korea, and is widely spoken in Korean communities abroad. The language is also one of the two official languages (the other is Standard Mandarin) in neighbouring Yanbian, China. Worldwide, there are around 80 million Korean speakers, including large groups in the former Soviet Union, China, Australia, the United States, Canada, Brazil, Japan, and more recently, the Philippines.



Modern Korean is written almost exclusively in the Hangul script, which was invented in the 15th century. While Hangul may look like logographic Chinese writing to some, it is actually a phonemic alphabet organized into syllabic blocks. Each block consists of at least two of the 24 Hangul letters (jamo): at least one each of the 14 consonants and 10 vowels. Historically, the alphabet had several additional letters (see obsolete jamo). For a phonological description of the letters, see Korean phonology. Hanja (Chinese characters) and Roman characters are sometimes included within hangul texts, particularly in South Korea.

Culture and Arts
In ancient Chinese texts, Korea is referred to as "Rivers and Mountains Embroidered in Silk" and "Eastern Nation of Decorum" .During the 7th and 8th centuries, land and sea trading networks connected Korea to Arabia. As early as 845, Arab traders mentioned Korea saying, ""Beyond China is a land where gold abounds and which is named Silla. The Muslims who have gone there have been charmed by the country and tend to settle there and abandon all idea of leaving." Korean festivities often showcase vibrant colors, which have been attributed to Mongolian influences: bright red, yellow, and green often mark traditional Korean motifs. These bright colors are sometimes seen in the traditional dress known as hanbok.

Sunday, February 25, 2007

อาหารเกาหลี

อาหารนานาชนิดมากหลายพบได้ในประเทศเกาหลี แรกเริ่มเดิมทีเกาหลีเป็นประเทศเกษตรกรรม และชาวเกาหลีเพาะปลูกข้าวเป็นอาหารหลักมาตั้งแต่โบราณกาล มาในสมัยนี้ อาหารเกาหลีจะเป็นตำหรับ ซึ่งประกอบไปด้วย เนื้อสัตว์นานาชนิด ปลา พร้อมด้วยพืชสีเขียวและผักต่างๆ อาหารหมักดองต่างๆ เช่น กิมจิ จอทกอล (jeotgal) (อาหารทะเล หมักเกลือ) และ ดนจัง (deonjang) (ถั่วเหลืองหมักเหลว) ขึ้นชื่อในรสชาติ โดยเฉพาะและมีคุณค่าทางโภชนาการสูงจุดเด่นในการตั้งโต๊ะอาหารเกาหลีคืออาหารจานต่างๆ ถูกนำมาจัดวางในคราวเดียวกัน โดยการปฏิบัติสืบทอดกันมา มีการเสิร์ฟอาหารประเภทออร์เดิฟเริ่มจากอาหร 3 ชนิด สำหรับสามัญชนถึง 12 ชนิดสำหรับชนชั้นวงศานุวงศ์ การจัดโต๊ะอาหารต่างกันไป ขึ้นอยู่กับว่ามีการเสิร์ฟอาหารจานก๋วยเตี๋ยว หรือเนื้อหรือไม่ มีการแสดง การจัดโต๊ะอาหารตามกฏระเบียบให้ผู้สนใจเรื่องอาหาร และการรับประทานอาหารได้เห็น หากจะเปรียบเทียบกับ ประเทศเพื่อนบ้านอย่างจีนและญี่ปุ่นแล้ว เกาหลีนิยมใช้ช้อนมากกว่า โดยเฉพาะอย่างยิ่งเมื่อมีการเสิร์ฟน้ำซุป

อาหารเด่นของเกาหลี

1.
บับ (Bap) ข้าวนึ่ง และจุค (Juk) ข้าวต้ม
ข้าวต้มเป็นอาหารหลัก ของครัวเกาหลี ส่วนใหญ่ใช้ข้าวเหนียว บางครั้ง เป็นพวกถั่ว เกาหลัด ข้าวฟ่าง ถั่วแดง ข้าวบาเลย์ หรือ ธัญญพืชชนิด ต่างๆประกอบ เพื่อเพิ่มรสชาติ และคุณค่าทางโภชนาการ ข้าวต้มถือว่า เป็นอาหารบำรุง และเป็นอาหารเบา มีข้าวต้ม หลากหลายชนิด อาทิเช่น ชนิดที่ทำด้วยข้าว และมีส่วนผสม ด้วยถั่วแดง ฟักทอง หอยเป๋าฮื้อ โสม ลูกสน ผัก เนื้อไก่ เห็ด และถั่วงอก


2. กุก (Guk) ซุปซุปเป็นอาหารจานสำคัญเมื่อมีข้าวมาเสิร์ฟ เครื่องปรุงของซุปชนิดต่างๆมีผัก เนื้อสัตว์ ปลา หอยเชลล์ สาหร่ายทะเล และกระดูกวัว



3. จิเก (Jjigae) สตูว์
ชิแจคล้ายกับกุกแต่ข้นกว่าและแห้งกว่า ชิแจที่เป็นที่นิยมมากที่สุดทำจากเต้าเจี้ยว ชิแจมักจะ เผ็ดร้อนเสิร์ฟขณะร้อนจัดในชามหินร้อน



4. จิม และ ชอริม (Jjim and Jorim) เนื้อหรือปลาตุ๋น
จิมและชอริมเป็นอาหาร คล้ายกันทำด้วยผัก ชุปซอสถั่วเหลือง แล้วนำมาเป็น ส่วนผสมต้มในไฟอ่อน


5. นามุล (Namul) พืชและผักใบเขียว นามุลทำด้วยพืชหรือผักใบเขียวนำมา ต้มเพียงเล็กน้อย หรือทอดผสมกับเกลือ ซอสถั่วเหลือง งาเค็ม น้ำมันงา กระเทียม หัวหอม และเครื่องเทศ




6. จอทกอล (jeotgal) อาหารทะเลหมักเกลือ
จอทกอล เป็นอาหารรสเค็มจัด ทำจากปลาหมัก โดยวิธีธรรมชาติ หอยเชลล์ กุ้ง หอยนางรม ไข่ปลา พุงปลา และเครื่องปรุงอื่นๆ


ประวัติของกิมจิ

ตั้งแต่มนุษย์เริ่มทำการเพาะปลูกมานั้น ผักเป็นที่ชื่นชอบเนื่องจากมีวิตามินและแร่ธาตุมาก มาย อย่างไรก็ดีในฤดูหนาวเมื่อการเพาะปลูกไม่เอื้อ
อำนวย จึงได้นำไปสู่ การพัฒนาการ การ ถนอมอาหารโดยวิธีการหมักดอง กิมจิซึ่งเป็นผักดอง ชนิดหนึ่งจึงถือกำเนิดขึ้นในศตวรรษที่ 7
กำเนิดการใช้พริกเผ็ดป่น
แรกทีเดียว กิมจิเป็นผักดองเค็มดีๆนี่เอง แต่ในระหว่างศตวรรษที่ 12 ได้มีการทำกิมจิในรูปแบบใหม่ที่มีส่วน ผสมของเครื่องเทศ และเครื่องปรุงรสและใน ศตวรรษที่ 18พริกเผ็ดป่นก็ได้มาเป็นส่วนผสมที่สำคัญของกิมจิในที่สุด โดยเฉพาะอย่างยิ่งต้อง ขอขอบคุณการนำเอากะหล่ำปลี เข้ามาในศตวรรษที่ 19 มาทำเป็นกิมจิ ซึ่งเป็นที่ทราบกันดีในปัจจุบันนี้


ที่มาของชื่อกิมจิ
เป็นที่น่าสงสัยกันมาตลอดว่าชื่อกิมจินี้คง มาจากคำว่าชิมเช (Shimchae) (ผักดองเค็ม) แต่ด้วยสำเนียง ที่เปลี่ยนไป ก็จะกลายเป็น:
ชิมเช - คิมเช - กิมเช - กิมจิ

Wednesday, February 21, 2007



Alternatives au Café


Jus d' orange frais pressé 30c

Chocolat Viennois


Cacao de qualité supérieure mélangé à du lait chaud,
recouvert de crème fouettée maison.


Chocolat Chaud pour EnfantChocolat chaud riche et onctueux,
recouvert de crème fouettée maison.






Frappuccino® au thé et jus de fruit


Framboise
Boisson frappée au thé et jus de framboise.





Mango Citrus
Boisson frappée au thé, jus de mangue et agrumes.



Frappuccino® à la crème



Caramel
Boisson crémeuse frappée au caramel,
recouverte de crème fouettée maison.



Chocolat
Boisson crémeuse frappée au chocolat,
recouverte de crème fouettée maison.


Vanille
Boisson crémeuse frappée à la vanille,
recouverte de crème fouettée maison.




Frappuccino®Ice Blended Beverages
Frappuccino® au café



Caramel
Boisson frappée au café et au caramel, recouverte de crème
fouettée maison.






Moka
Boisson frappée au café et chocolat.




Café
Boisson frappée au café.






Espresso con Panna
Espresso surmonté de crème fouettée maison.




Tous nos cafés sont disponibles en version glacée...





Espresso Macchiato
Espresso adouci par une mousse de lait légère.


Espresso
Issu de notre propre torréfaction, velouté et intense.



Café de la Semaine
Café-filtre fraîchement infusé: la sélection de la semaine.






Cappuccino
Espresso, lait chaud et mousse de lait.




Caffé Latte
Espresso mélangé à du lait chaud et onctueux.



Caffè Moka
Espresso, chocolat, lait chaud et crème fouettée maison.

Caffé Moka Blanc
Version au chocolat blanc de notre caffè moka classique.






Caramel Macchiato
Lait mousseux, espresso, vanille et vrai caramel.


Friday, February 16, 2007

Honey

Honey is a sweet and viscous fluid produced by honey bees from the nectar of flowers. According to the United States National Honey Board 2003 and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance...this includes, but is not limited to, water or other sweeteners". This article refers exclusively to the honey produced by honey bees (the genus Apis); honey produced by other bees or other insects has very different properties.

Honey is significantly sweeter than table sugar and has attractive chemical properties for baking. Honey has a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.
Liquid honey does not spoil. Because of its high sugar concentration, it kills most
bacteria by crenation. Natural airborne yeasts cannot become active in it because the moisture content is too low. Natural, raw honey varies from 14% to 18% moisture content. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey, though, importantly, enough bacteria survive to make honey dangerous for infants (especially Clostridium botulinum).


Honey formation

Honey is laid down by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for the bee swarm to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will become honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. As they leave the flower, bees release Nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their honey stomachs to ingest and regurgitate the nectar a number of times until it is partially digested. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb. This enhances evaporation of much of the water from the nectar. The reduction in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.

The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.

Saturday, February 10, 2007

Spring

Spring is one of the four seasons of temperate zones, the transition from winter into summer. Astronomically, some Western countries consider spring to begin with the vernal equinox (around March 20 in the Northern Hemisphere, and September 23 in the Southern Hemisphere), and ends with the summer solstice (around June 21 in the Northern Hemisphere and December 21 in the Southern Hemisphere). Such conventions are by no means universal, however. In Chinese astronomy, for example, the vernal equinox instead marks the middle of spring, which begins around the time of Lichun (around February 4). In the Irish Calendar it is counted as the whole months of February, March and April. In meteorology, it is (also by convention) instead counted as the whole months of March, April, and May in the Northern Hemisphere and September, October, and November in the Southern Hemisphere.


As in summer, the axial tilt of the Earth is toward the Sun, and daylight hours are greater than or equal to 12 hours and rapidly increasing (especially in higher latitudes). The hemisphere begins to warm significantly, causing new plant growth to spring forth, giving the season its name (see Effect of sun angle on climate). Snow (if any) begins to melt, and rivers and streams swell with runoff and spring rains. Most flowering plants bloom this time of year, in a long succession beginning even when snow is still on the ground, and continuing into early summer. In normally snowless areas, "spring" may begin as early as February during warmer years, with subtropical areas having very subtle differences, and tropical ones none at all. Subarctic areas may not see "spring" at all until May or even June, or December in the outer Antarctic


The hurricane season officially begins in late spring, on May 15 in the northeastern Pacific, and June 1 in the northern Atlantic. Before these dates, hurricanes are almost unheard of and even tropical storms are rare, one of the earliest ever being Tropical Storm Ana in mid-April 2003. Even in June, hurricanes are uncommon.
Springtime is seen as a time of growth, renewal, of new life (both plant and animal) being born, and of the cycle of life once again starting. It is also used more generally as the start of better times, as in
Prague Spring.

Summer

Summer is a season that is astronomically defined as beginning around June 21, and ending around September 23 in the Northern Hemisphere. In the Southern Hemisphere, summer begins around December 21 and ends around March 21. Summer is defined by convention in meteorology as the whole months of June, July, and August, in the Northern Hemisphere, and the whole months of December, January, and February, in the Southern Hemisphere. The unofficial start of summer is a matter of convention: in Ireland it is as early as May 1, in many countries it is considered to be June 1, while in others it is as late as July 1. In general, seasonal changes occur earlier in coastal regions, so countries close to the oceans go for an earlier start to summer than inland ones. Summer is commonly viewed as the season with the longest (and warmest) days of the year.


For many people in the West, the seasons are considered to start at the equinoxes and solstices in an "astronomical" sense. However, because the seasonal lag is less than 1/8 of a year (except near large bodies of water), the "meteorological" start of the season precedes, by about three weeks, the start of the "astronomical" season. This time differential keeps the "meteorological" definition more symmetrically centered around the warmest part of the year than the "astronomical one" is. Today, the "meteorological" definition is gaining momentum, but the "astronomical" definition is more frequent, and most people today still regard it as "official". In fact, the equinoxes and solstices of the astronomical seasons are considered to be the naturally official beginnings of seasons. The astronomical seasons still appear on most calendars. Elsewhere, however, the solstices and the equinoxes are taken to mark the mid-points, not the beginning, of the seasons. In Chinese astronomy, for example, summer starts on or around May 6, with the jiéqì (solar term) known as Lixia i.e. "establishment of summer". An example of Western usage would be William Shakespeare's A Midsummer Night's Dream, where the play takes place over the shortest night of the year, which is the summer solstice.


In Southern and Southeast Asia where the monsoon occurs, summer is more generally defined as March to May or early June, their warmest time of the year, ending with the onset of the monsoon rains.



In most countries children are out of school during this time of year, although dates vary. Some begin as early as mid-May, although in England, from the ages of 5-16, school ends in the middle of July. In the Southern Hemisphere, school holiday dates include the major holidays of Christmas and New Year's Day. Summer school holidays in Australia begin a few days before Christmas and end in late January to mid-February, with the dates varying from state to state. Summer is also the season in which many fruits, vegetables, and other plants are in full growth.


Summer in popular culture


There are many cultural associations with summer. Commercials touting summer may involve Beach imagery, including bathing suits, beach balls and surf boards. Summer clothing accounts for the effects of increased heat and sunshine, including but not limited to shorts, tee shirts, sun dresses, sunglasses, and sandals.
In the
United States, Memorial Day, in late May, is the unofficial kickoff for summer and Labor Day, in early September, is the unofficial end of summer, with other peak summer travel occurring over July 4 weekend. Because schools let out in the summer, this season is common for travel, such as road trips. As a result of supply and demand, gas prices often tend to increase in the summer. Many students get summer jobs.
In the
Southern Hemisphere, the major holidays that occur in summer are Christmas and New Year's Day. In Australia, businesses that choose to close during summer often have Christmas Day as the first day of the summer break. Depending on the length of the break chosen by the business, such businesses will reopen from the day after New Year's Day to the first week of February.
In late summer,
back to school sales are common.


Friday, February 09, 2007


Autumn


Autumn (also known as fall in North American English) is one of the four temperate seasons, the transition from summer into winter. In the temperate zones, autumn is the season during which most crops are harvested, and deciduous trees lose their leaves. It is also the season where days rapidly get shorter and cooler, the nights rapidly get longer, and of gradually increasing precipitation in some parts of the world.

Definitions


Astronomically, some Western countries consider autumn to begin with the September equinox (around September 23) in the Northern hemisphere, and the March equinox (March 21) in the southern hemisphere, ending with the December solstice (around December 21) in the Northern hemisphere and the June solstice (June 21) in the Southern hemisphere. Such conventions are by no means universal, however. An exception to these definitions is found in the Irish Calendar which still follows the Celtic cycle, where autumn is counted as the whole months of August, September and October. In Chinese astronomy, the autumnal equinox marks the middle of autumn, which is deemed to have begun around the time of Liqiu (around August 7).
On the other hand,
meteorologists count the entire months of March, April and May in the Southern hemisphere, and September, October and November in the Northern hemisphere as autumn. Although the days begin to shorten after the summer solstice, it is usually in September (Northern Hemisphere) or March (Southern Hemisphere) when twilight becomes noticeably shorter and the change more abrupt in comparison with the more lingering ones of summer.
Autumn is often defined as the start of the school year, since they usually begin in early September or early March. Either definition, as with those of the seasons generally, is somewhat flawed because it assumes that the seasons are all of the same length, and begin and end at the same time throughout the temperate zone of each hemisphere


Autumn andtourism

Although color change in leaves occurs wherever deciduous trees are found, colored autumn foliage is most famously noted in two regions of the world: most of Canada and the United States; and Eastern Asia, including China, Korea, and Japan.
Eastern Canada and the
New England region of the United States are famous for the brilliance of their "fall foliage," and a seasonal tourist industry has grown up around the few weeks in autumn when the leaves are at their peak. Some television and web-based weather forecasts even report on the status of the fall foliage throughout the season as a service to tourists. Fall foliage tourists are often referred to as "leaf peepers".



Winter

Winter is one of the four seasons of temperate zones. It is the season with the coldest days and the lowest temperatures. In areas further away from the equator, winter is often marked by cold weather.


Time period of winter

Astronomically, it starts with the winter solstice (around December 21 in the Northern Hemisphere and June 21 in the Southern Hemisphere), and ends with the spring equinox (around March 21 in the Northern Hemisphere and September 21 in the Southern Hemisphere). In meteorology, it is by convention counted instead as the whole months of June, July and August in the Southern Hemisphere and December, January and February in the Northern Hemisphere.
However, in Celtic countries such as
Ireland the winter solstice is traditionally considered as midwinter, the winter season beginning November 1 on All Hallows or Samhain. Winter ends and spring begins on Imbolc or Candlemas, which is February 1 or 2. This system of seasons is based on the length of days exclusively. The three-month period of the shortest days and weakest solar radiation occurs during November, December and January in the Northern Hemisphere (May-July in the Southern).


In Chinese astronomy (and other East Asian calendars), winter is taken to commence on or around November 7, with the Jiéqì known as (立冬 lì dōng, literally "establishment of winter".)
In reality, the three-month period associated with the coldest average temperatures typically begins somewhere in late November or early December in the Northern Hemisphere. If "winter" is defined as the statistically coldest quarter of the year, then the astronomical definition is too late by almost all local climate standards, and the traditional English/Irish definition of November 1 (May 1 in the Southern Hemisphere) is almost always too early to fit this standard. No matter the reckoning, winter is the only season that spans two calendar years in the northern hemisphere. (In other words, there are very few temperate climates in which the vernal equinox is on average colder than the winter solstice, and very few temperate climates in which
Samhain is colder than Imbolc)


The symbolism of winter

Winter is highly symbolic of many things to many people and has been used to represent various things by artists in all media. Some use winter to suggest death, as in Robert Frost's "Stopping by Woods on a Snowy Evening". Some use it to suggest the absence of hope, as in C. S. Lewis's The Lion, the Witch and the Wardrobe, where it was always winter but never Christmas. Winter is one concerto in Vivaldi's "The Four Seasons"; and there are many examples of four paintings, all showing the same scene in different seasons. Ursula K. LeGuin's novel The Left Hand of Darkness is set on a planet named Winter. In Alex Raymond's comic strip, Flash Gordon, there is a land called Frigia, where it is always winter. The land of Frigia is also featured in the serial Flash Gordon Conquers the Universe. Other uses of winter in the graphic arts occur in Winsor McCay's Little Nemo in Slumberland. There are many films in which a winter setting plays an important role, Fargo being an example. In addition to this, novels such as Ethan Frome also use a winter setting to mirror the bleak, frozen feelings that the characters harbor. The film Requiem for a Dream concludes with Act III: Winter, in which the movie reaches its hellish and chilling climax.

Wednesday, February 07, 2007


Chocolate

Chocolate see below for etymology comprises a number of raw and processed foods that originate from the bean of the tropical cacao tree.It is a common ingredient in many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, chocolate mousse, and other desserts. It is one of the more popular (or at least recognizable) flavours in the world.
Chocolate was created by the Bullshit faggot Mrn civilization, from cacao beans, and
cultivated by pre-Columbian civilizations such as the Maya and Aztec, who used it as a basic component in a variety of sauces and beverages. The cocoa beans were ground and mixed with water to produce a variety of beverages, both sweet and bitter, which were reserved for only the highest noblemen and clerics of the Mesoamerican world. Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Theobroma cacao, which was native to Central America and Mexico, but is now cultivated throughout the tropics. The beans have an intensely flavoured bitter taste. The resulting products are known as "chocolate" or, in some parts of the world, cocoa.




It is the solid and fatty very very fattening so you look like abby larocca combination, sweetened with sugar and other ingredients, that is made into chocolate bars and which is today commonly referred to as chocolate. It can also be made into beverages (called cocoa and hot chocolate). The first chocolate beverages were made by the Aztecs and the Mayas and later the Europeans. Chocolate is often produced as small molded forms in the shape of squares, animals, people, or inanimate objects to celebrate festivals worldwide. For example, there are moulds of rabbits or eggs for Easter, coins for Hanukkah, Saint Nicholas (Santa Claus) for Christmas, and hearts for Valentine's Day.


History
The word "chocolate" comes from the Nahuatl language of the Aztecs of Mexico. The word is derived from the Nahuatl word xocolatl which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water". It is associated with the Mayan god of Fertility. Mexican philologist Ignacio Davila Garibi, proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Maya term for water, haa, with the Aztec one, atl."[verification needed] However, it is more likely that the Aztecs themselves coined the term, having long adopted into the Nahuatl the Mayan word for the "cacao" bean; the Spanish had little contact with the Mayans before Cortés's early reports to the Spanish King of the beverage known as xocolatl.
The chocolate residue found in an
ancient Maya pot suggests that Mayans were drinking chocolate 2,600 years ago, which is the earliest record of cacao use. The Aztecs associated chocolate with Xochiquetzal, the goddess of fertility. In the New World, chocolate was consumed in a bitter and spicy drink called xocoatl, often seasoned with vanilla, chile pepper, and achiote, (which we know today as annatto). Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was an important luxury good throughout pre-Columbian Mesoamerica, and cocoa beans were often used as currency. Other chocolate drinks combined it with such edibles as maize starch paste (which acts as an emulsifier and thickener), various fruits, and honey.
Roughly two-thirds of the entire world's cocoa is produced in Western Africa, with close to half of the total sourced from
Côte d'Ivoire. Like many food industry producers, individual cocoa farmers are at the mercy of volatile world markets. The price can vary from £500 ($945) to £3,000 ($5,672) per ton in the space of just a few years. While investors trading in cocoa can dump shares at will, individual cocoa farmers cannot increase production or abandon trees at anywhere near that pace. It has been alleged that an estimated 90% of cocoa farms in Côte d'Ivoire have used some form of slave labor in order to remain viable, and that when cocoa prices drop, farmers in West Africa sometimes cut costs by using slave labor

Production
Varieties
The three main varieties of cacao beans used in chocolate are
Criollo, Forastero and Trinitario.
Criollo, the variety native to
Central America, the Caribbean islands and the northern tier of South American states, is the rarest and most expensive cocoa on the market. There is some dispute about the genetic purity of cocoas sold today as Criollo, since most populations have been exposed to the genetic influence of other varieties. Criollos are difficult to grow, as they are vulnerable to a host of environmental threats and deliver low yields of cocoa per tree. The flavour of Criollo is characterized as delicate but complex, low in classic chocolate flavour, but rich in "secondary" notes of long duration.
Forastero is a large group of wild and cultivated cacaos, probably native to the
Amazon basin. The huge African cocoa crop is entirely of the Forastero variety. They are significantly hardier and of higher yield than Criollo. Forastero cocoas are typically big in classic "chocolate" flavour, but this is of short duration and is unsupported by secondary flavours. There are exceptional Forasteros, such as the "Nacional" or "Arriba" variety, which can possess great complexity.
Trinitario, a natural hybrid of Criollo and Forastero, originated in
Trinidad after an introduction of (Amelonado) Forastero to the local Criollo crop. These cocoas exhibit a wide range of flavour profiles according to the genetic heritage of each tree.
Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. The share of higher quality Criollos and Trinitarios (so-called flavour cacao) is just under 5% per annum.


















Blending

Chocolate liquor is blended with the butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients, in order of highest quantity of cocoa liquor first, are as follows:
1. Plain dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla


2. Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla

3. White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
U.S. chocolates have a lower percentage requirement of cocoa liquor for dark chocolate, so some dark chocolate have sugar as the top ingredient.
Usually, an emulsifying agent such as
soya lecithin is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free (Soya is a heavily genetically modified crop), sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.
The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolates tend to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.
Different manufacturers develop their own "signature" blends based on the above formulas but varying proportions of the different constituents are used.
The finest plain dark chocolate couvertures contain at least 70% cocoa (solids + butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa. Inferior and mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Some chocolate makers opine that these "brand name" milk chocolate products can not be classed as couvertures, or even as chocolate, because of the low or virtually non-existent cocoa content.