{"id":1534,"date":"2020-03-19T04:00:33","date_gmt":"2020-03-19T04:00:33","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1534"},"modified":"2020-04-04T14:24:29","modified_gmt":"2020-04-04T13:24:29","slug":"chocolate","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/","title":{"rendered":"CHOCOLATE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1534\" class=\"elementor elementor-1534\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-deae0be elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"deae0be\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1a9b3cf\" data-id=\"1a9b3cf\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2ef25dd elementor-widget elementor-widget-image\" data-id=\"2ef25dd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"552\" height=\"368\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg\" class=\"attachment-large size-large wp-image-1539\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg 552w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455-300x200.jpg 300w\" sizes=\"(max-width: 552px) 100vw, 552px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d2dd6ea elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d2dd6ea\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cbb4a91\" data-id=\"cbb4a91\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-406b9cb elementor-widget elementor-widget-text-editor\" data-id=\"406b9cb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>HISTORY<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">The word \u201cChocolate\u201d is derived from the Mexico i.e. Mayan \u201cXocoatl\u201d, cocoa from the Aztec \u201cCacahuatt\u201d.<\/span><\/li><li><span style=\"color: #000000;\">The Mexican Indian word \u201cchocolate\u201d comes from the combination of the terms choco (\u201cFoam\u201d) and atl (\u201cwater\u201d).<\/span><\/li><li><span style=\"color: #000000;\">Chocolate was first noted in 1519 when Spanish Explorer Hernando Cortez visited the court of Emperor Montezuma of Mexico. They drank the liquid form of cocoa.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>SOURCES<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Chocolate is solid at room temperature.<\/span><\/li><li><span style=\"color: #000000;\">Since this fat melts at mouth temperature, chocolate is an excellent flavor conductor.<\/span><\/li><li><span style=\"color: #000000;\">Cocoa powder is made by separating most of the cocoa butter out of the liquor.<\/span><\/li><\/ul><p><span style=\"color: #000000;\">The three main varieties of\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Cacao_bean\">cacao beans<\/a>\u00a0used in chocolate are\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Criollo_(cocoa_bean)\">criollo<\/a>, forastero, and trinitario.<\/span><\/p><p><span style=\"color: #000000;\"><strong>Criollo<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Representing only 5% of all cocoa beans grown as of 2008,<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-ww-53\"><sup>[53]<\/sup><\/a>criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Caribbean_islands\">Caribbean islands<\/a>\u00a0and the northern tier of South American states.<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-54\"><sup>[54]<\/sup><\/a>\u00a0The genetic purity of cocoas sold today as criollo is disputed, as most populations have been exposed to the genetic influence of other varieties.<\/span><\/li><li><span style=\"color: #000000;\">Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in &#8220;secondary&#8221; notes of long duration.<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-55\"><sup>[55]<\/sup><\/a><\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Forastero<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">The most commonly grown bean is forastero,<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-ww-53\"><sup>[53]<\/sup><\/a>a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety. They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed,<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-ww-53\"><sup>[53]<\/sup><\/a>\u00a0forastero cocoas are typically strong in classic &#8220;chocolate&#8221; flavor, but have a short duration and are unsupported by secondary flavors, producing &#8220;quite bland&#8221; chocolate.<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-ww-53\"><sup>[53]<\/sup><\/a><\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Trinitario<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Trinidad\">Trinidad<\/a>after an introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>MANUFACTURING &amp; PROCESSING<\/strong><\/span><\/p><ol><li><span style=\"color: #000000;\"><strong>HARVESTING<\/strong><\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor.\u00a0<\/span><\/li><li><span style=\"color: #000000;\">Cacao pods are harvested by cutting them from the tree using a\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Machete\">machete<\/a>, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Pectin\">pectin<\/a>-containing material can begin<\/span><\/li><\/ul><ol start=\"2\"><li><span style=\"color: #000000;\"><strong>FERMENTATION<\/strong><\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.<\/span><\/li><li><span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Yeast\">Yeasts<\/a>\u00a0produce\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Ethanol\">ethanol<\/a>,\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Lactic_acid_bacteria\">lactic acid bacteria<\/a>\u00a0produce\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Lactic_acid\">lactic acid<\/a>, and\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Acetic_acid_bacteria\">acetic acid bacteria<\/a>\u00a0produce\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Acetic_acid\">acetic acid<\/a>.<\/span><\/li><li><span style=\"color: #000000;\">After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.<\/span><\/li><\/ul><ol start=\"3\"><li><span style=\"color: #000000;\"><strong>CLEANING, GROUNDING AND LIQUEFIEDING<\/strong><\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">The dried beans are then transported to a chocolate manufacturing facility.<\/span><\/li><li><span style=\"color: #000000;\">The beans are cleaned (removing twigs, stones, and other debris),\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Dry_roasting\">roasted<\/a>, and graded. Next, the shell of each bean is removed to extract the nib.<\/span><\/li><li><span style=\"color: #000000;\">Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: <strong>chocolate liquor<\/strong>.\u00a0<\/span><\/li><li><span style=\"color: #000000;\">The liquor can be further processed into two components: <strong>cocoa solids<\/strong> and <strong>cocoa butter.<\/strong><\/span><\/li><\/ul><ol start=\"4\"><li><span style=\"color: #000000;\"><strong>BLENDING <\/strong><\/span><\/li><\/ol><p><span style=\"color: #000000;\">Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are:<\/span><\/p><ul><li><span style=\"color: #000000;\"><strong>Dark chocolate<\/strong>: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla<\/span><\/li><li><span style=\"color: #000000;\"><strong>Milk chocolate<\/strong>: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla<\/span><\/li><li><span style=\"color: #000000;\"><strong>White chocolate<\/strong>: sugar, cocoa butter, milk or milk powder, and vanilla<\/span><\/li><\/ul><p><span style=\"color: #000000;\">According to Canadian Food and Drug Regulations,<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-65\"><sup>[65]<\/sup><\/a>\u00a0a &#8220;chocolate product&#8221; is a food product that is sourced from at least one &#8220;cocoa product&#8221; and contains at least one of the following: &#8220;chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate, or white chocolate&#8221;. A &#8220;cocoa product&#8221; is defined as a food product that is sourced from cocoa beans and contains &#8220;cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder&#8221;.<\/span><\/p><h3><span style=\"color: #000000;\">5.\u00a0\u00a0\u00a0\u00a0\u00a0 Conching<\/span><\/h3><p><span style=\"color: #000000;\">The penultimate process is called <strong>conching<\/strong>. A <strong>conche<\/strong> is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72\u00a0hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50\u00a0\u00b0C (113 to 122\u00a0\u00b0F) until final processing.<\/span><\/p><h3><span style=\"color: #000000;\">6.\u00a0\u00a0\u00a0\u00a0\u00a0 Tempering<\/span><\/h3><p><span style=\"color: #000000;\">The final process is called tempering. Uncontrolled\u00a0<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Crystallization\">crystallization<\/a>\u00a0of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.\u00a0The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.<\/span><\/p><p><span style=\"color: #000000;\">The fats in cocoa butter can crystallize in six different forms (<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Polymorphism_(materials_science)\">polymorphous crystallization<\/a>).\u00a0The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.<\/span><\/p><h3><span style=\"color: #000000;\">7.\u00a0\u00a0\u00a0\u00a0\u00a0 Storage<\/span><\/h3><p><span style=\"color: #000000;\">Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17\u00a0\u00b0C (59 and 63\u00a0\u00b0F), with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of &#8220;blooming&#8221; effects can occur if chocolate is stored or served improperly.<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-74\"><sup>[74]<\/sup><\/a><\/span><\/p><p><span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate_bloom\">Chocolate bloom<\/a>\u00a0is caused by storage temperature fluctuating or exceeding 24\u00a0\u00b0C (75\u00a0\u00b0F), while sugar bloom is caused by temperature below 15\u00a0\u00b0C (59\u00a0\u00b0F) or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste unaffected.<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-75\"><sup>[75]<\/sup><\/a><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-76\"><sup>[76]<\/sup><\/a><a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-77\"><sup>[77]<\/sup><\/a>\u00a0Bloom can be reversed by retempering the chocolate or using it for any use that requires melting the chocolate.<a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate#cite_note-78\"><sup>[78]<\/sup><\/a><\/span><\/p><p><span style=\"color: #000000;\">Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of the chocolate can show the quality and if it was stored well.<\/span><\/p><p><span style=\"color: #000000;\"><strong>CHOCOLATE FORMS DURING PROCESS:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\"><strong>UNSWEETENED CHOCOLATE: <\/strong>it is pure chocolate liquor and about 50% cocoa butter.<\/span><\/li><li><span style=\"color: #000000;\"><strong>BITTERSWEET CHOCOLATE: <\/strong>it blends at least 35% liquor with cocoa butter, sugar and vanilla.<\/span><\/li><li><span style=\"color: #000000;\"><strong>SEMI-SWEET CHOCOLATE: <\/strong>it has the same ingredients as bittersweet with the addition of more sugar.<\/span><\/li><li><span style=\"color: #000000;\"><strong>MILK CHOCOLATE:<\/strong> <strong>10% chocolate liquor, 12% milk solids.<\/strong><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Note: care must be taken when melting chocolate. It should be melt at lower temperatures. Never let chocolate get above 6 degree C. the best method is using a double boiler. Simmer the water over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is melted and stir until smooth.<\/span><\/p><p><span style=\"color: #000000;\"><strong>TYPES OF CHOCOLATE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">\u00a0The bakers or confectioners use different types of chocolates for various purposes and all chocolate are not good for cooking.<\/span><\/p><ol><li><span style=\"color: #000000;\">COUVERTURE CHOCOLATE<\/span><\/li><li><span style=\"color: #000000;\">PLAIN CHOCOLATE<\/span><\/li><li><span style=\"color: #000000;\">MILK CHOCOLATE<\/span><\/li><li><span style=\"color: #000000;\">WHITE CHOCOLATE<\/span><\/li><li><span style=\"color: #000000;\">DRINKING CHOCOLATE<\/span><\/li><li><span style=\"color: #000000;\">COCOA POWDER<\/span><\/li><\/ol><p><span style=\"color: #000000;\"><strong>COUVERTURE CHOCOLATE: <\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Also called covering chocolate.<\/span><\/li><li><span style=\"color: #000000;\">It is an original form of chocolate with a high percentage of cocoa butter giving it an excellent flavor.<\/span><\/li><li><span style=\"color: #000000;\">It is usually used for handmade chocolates and decoration.<\/span><\/li><li><span style=\"color: #000000;\">Normally it is tempered (heated on double boiler, repeat 2-3 times) before use.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>PLAIN CHOCOLATE:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Best chocolate to use in desserts, cakes etc.<\/span><\/li><li><span style=\"color: #000000;\">The higher the percentage, the better the flavor.<\/span><\/li><li><span style=\"color: #000000;\">The percentage of cocoa solids which vary in plain chocolate from 30% to 70%.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>MILK CHOCOLATE:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">They are consumed straight away.<\/span><\/li><li><span style=\"color: #000000;\">It is quite low in cocoa solids, only containing about 20%.<\/span><\/li><li><span style=\"color: #000000;\">It is sweeter than plain chocolate.<\/span><\/li><li><span style=\"color: #000000;\">Generally it should not be used for cooking as it becomes difficult to handle when in liquid form.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>WHITE CHOCOLATE:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Made of butter and vegetable fat.<\/span><\/li><li><span style=\"color: #000000;\">Also gets its flavor from cocoa butter because it contains no cocoa solids.<\/span><\/li><li><span style=\"color: #000000;\">Ingredients: vegetable fat, milk solids, sugar and vanilla.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>DRINKING CHOCOLATE:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">This is much sweeter than cocoa and is generally not as good to use for cooking<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>COCOA POWDER:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Available in powder form and is easy to use for giving a chocolate flavor to cooking.<\/span><\/li><li><span style=\"color: #000000;\">It is made after the cocoa butter has been removed.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>USES OF CHOCOLATE:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Used as a flavoring agent<\/span><\/li><li><span style=\"color: #000000;\">Few chocolates are consumed directly.<\/span><\/li><li><span style=\"color: #000000;\">Used for decorations and presentations.<\/span><\/li><li><span style=\"color: #000000;\">Used as a filling<\/span><\/li><li><span style=\"color: #000000;\">Used for attraction such as chocolate fountain.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>For more info go to the link: <a style=\"color: #000000;\" href=\"https:\/\/en.wikipedia.org\/wiki\/Chocolate\">https:\/\/en.wikipedia.org\/wiki\/Chocolate<\/a><\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d01cf33 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d01cf33\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-0091693\" data-id=\"0091693\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c672262 elementor-widget elementor-widget-text-editor\" data-id=\"c672262\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2 style=\"text-align: center;\"><a href=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/04\/CHOCOLATE.docx\"><span style=\"color: #000000;\">DOWNLOAD CHOCOLATE NOTES<\/span><\/a><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>HISTORY The word \u201cChocolate\u201d is derived from the Mexico i.e. Mayan \u201cXocoatl\u201d, cocoa from the Aztec \u201cCacahuatt\u201d. The Mexican Indian word \u201cchocolate\u201d comes from the combination of the terms choco (\u201cFoam\u201d) and atl (\u201cwater\u201d). Chocolate was first noted in 1519 when Spanish Explorer Hernando Cortez visited the court of Emperor Montezuma of Mexico. They drank [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":332,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1534","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CHOCOLATE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"CHOCOLATE FORMS DURING PROCESS:\u2022 UNSWEETENED CHOCOLATE: it is pure chocolate liquor and about 50% cocoa butter.\u2022 BITTERSWEET CHOCOLATE: it blends at least 35% liquor with cocoa butter, sugar and vanilla.\u2022 SEMI-SWEET CHOCOLATE: it has the same ingredients as bittersweet with the addition of more sugar.\u2022 MILK CHOCOLATE: 10% chocolate liquor, 12% milk solids.Note: care must be taken when melting chocolate. It should be melt at lower temperatures. Never let chocolate get above 6 degree C. the best method is using a double boiler. Simmer the water over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is melted and stir until smooth.TYPES OF CHOCOLATE The bakers or confectioners use different types of chocolates for various purposes and all chocolate are not good for cooking.1. COUVERTURE CHOCOLATE2. PLAIN CHOCOLATE3. MILK CHOCOLATE4. WHITE CHOCOLATE5. DRINKING CHOCOLATE6. COCOA POWDER\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CHOCOLATE - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"CHOCOLATE FORMS DURING PROCESS:\u2022 UNSWEETENED CHOCOLATE: it is pure chocolate liquor and about 50% cocoa butter.\u2022 BITTERSWEET CHOCOLATE: it blends at least 35% liquor with cocoa butter, sugar and vanilla.\u2022 SEMI-SWEET CHOCOLATE: it has the same ingredients as bittersweet with the addition of more sugar.\u2022 MILK CHOCOLATE: 10% chocolate liquor, 12% milk solids.Note: care must be taken when melting chocolate. It should be melt at lower temperatures. Never let chocolate get above 6 degree C. the best method is using a double boiler. Simmer the water over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is melted and stir until smooth.TYPES OF CHOCOLATE The bakers or confectioners use different types of chocolates for various purposes and all chocolate are not good for cooking.1. COUVERTURE CHOCOLATE2. PLAIN CHOCOLATE3. MILK CHOCOLATE4. WHITE CHOCOLATE5. DRINKING CHOCOLATE6. COCOA POWDER\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/\" \/>\n<meta property=\"og:site_name\" content=\"IHMNOTESSITE\" \/>\n<meta property=\"article:modified_time\" content=\"2020-04-04T13:24:29+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/\",\"url\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/\",\"name\":\"CHOCOLATE - IHMNOTESSITE\",\"isPartOf\":{\"@id\":\"https:\/\/ihmnotessite.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg\",\"datePublished\":\"2020-03-19T04:00:33+00:00\",\"dateModified\":\"2020-04-04T13:24:29+00:00\",\"description\":\"CHOCOLATE FORMS DURING PROCESS:\u2022 UNSWEETENED CHOCOLATE: it is pure chocolate liquor and about 50% cocoa butter.\u2022 BITTERSWEET CHOCOLATE: it blends at least 35% liquor with cocoa butter, sugar and vanilla.\u2022 SEMI-SWEET CHOCOLATE: it has the same ingredients as bittersweet with the addition of more sugar.\u2022 MILK CHOCOLATE: 10% chocolate liquor, 12% milk solids.Note: care must be taken when melting chocolate. It should be melt at lower temperatures. Never let chocolate get above 6 degree C. the best method is using a double boiler. Simmer the water over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is melted and stir until smooth.TYPES OF CHOCOLATE The bakers or confectioners use different types of chocolates for various purposes and all chocolate are not good for cooking.1. COUVERTURE CHOCOLATE2. PLAIN CHOCOLATE3. MILK CHOCOLATE4. WHITE CHOCOLATE5. DRINKING CHOCOLATE6. COCOA POWDER\",\"breadcrumb\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#primaryimage\",\"url\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg\",\"contentUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"IHM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"HM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"BHMCT 3RD YEAR\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/\"},{\"@type\":\"ListItem\",\"position\":5,\"name\":\"FOOD PRODUCTION 6TH SEM\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/\"},{\"@type\":\"ListItem\",\"position\":6,\"name\":\"CHOCOLATE\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ihmnotessite.com\/#website\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"name\":\"IHMNOTESSITE\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/ihmnotessite.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ihmnotessite.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ihmnotessite.com\/#organization\",\"name\":\"IHMNOTESSITE\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"contentUrl\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"width\":234,\"height\":147,\"caption\":\"IHMNOTESSITE\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"CHOCOLATE - IHMNOTESSITE","description":"CHOCOLATE FORMS DURING PROCESS:\u2022 UNSWEETENED CHOCOLATE: it is pure chocolate liquor and about 50% cocoa butter.\u2022 BITTERSWEET CHOCOLATE: it blends at least 35% liquor with cocoa butter, sugar and vanilla.\u2022 SEMI-SWEET CHOCOLATE: it has the same ingredients as bittersweet with the addition of more sugar.\u2022 MILK CHOCOLATE: 10% chocolate liquor, 12% milk solids.Note: care must be taken when melting chocolate. It should be melt at lower temperatures. Never let chocolate get above 6 degree C. the best method is using a double boiler. Simmer the water over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is melted and stir until smooth.TYPES OF CHOCOLATE The bakers or confectioners use different types of chocolates for various purposes and all chocolate are not good for cooking.1. COUVERTURE CHOCOLATE2. PLAIN CHOCOLATE3. MILK CHOCOLATE4. WHITE CHOCOLATE5. DRINKING CHOCOLATE6. COCOA POWDER","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/","og_locale":"en_GB","og_type":"article","og_title":"CHOCOLATE - IHMNOTESSITE","og_description":"CHOCOLATE FORMS DURING PROCESS:\u2022 UNSWEETENED CHOCOLATE: it is pure chocolate liquor and about 50% cocoa butter.\u2022 BITTERSWEET CHOCOLATE: it blends at least 35% liquor with cocoa butter, sugar and vanilla.\u2022 SEMI-SWEET CHOCOLATE: it has the same ingredients as bittersweet with the addition of more sugar.\u2022 MILK CHOCOLATE: 10% chocolate liquor, 12% milk solids.Note: care must be taken when melting chocolate. It should be melt at lower temperatures. Never let chocolate get above 6 degree C. the best method is using a double boiler. Simmer the water over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is melted and stir until smooth.TYPES OF CHOCOLATE The bakers or confectioners use different types of chocolates for various purposes and all chocolate are not good for cooking.1. COUVERTURE CHOCOLATE2. PLAIN CHOCOLATE3. MILK CHOCOLATE4. WHITE CHOCOLATE5. DRINKING CHOCOLATE6. COCOA POWDER","og_url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2020-04-04T13:24:29+00:00","og_image":[{"url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/","url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/","name":"CHOCOLATE - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#primaryimage"},"image":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#primaryimage"},"thumbnailUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg","datePublished":"2020-03-19T04:00:33+00:00","dateModified":"2020-04-04T13:24:29+00:00","description":"CHOCOLATE FORMS DURING PROCESS:\u2022 UNSWEETENED CHOCOLATE: it is pure chocolate liquor and about 50% cocoa butter.\u2022 BITTERSWEET CHOCOLATE: it blends at least 35% liquor with cocoa butter, sugar and vanilla.\u2022 SEMI-SWEET CHOCOLATE: it has the same ingredients as bittersweet with the addition of more sugar.\u2022 MILK CHOCOLATE: 10% chocolate liquor, 12% milk solids.Note: care must be taken when melting chocolate. It should be melt at lower temperatures. Never let chocolate get above 6 degree C. the best method is using a double boiler. Simmer the water over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is melted and stir until smooth.TYPES OF CHOCOLATE The bakers or confectioners use different types of chocolates for various purposes and all chocolate are not good for cooking.1. COUVERTURE CHOCOLATE2. PLAIN CHOCOLATE3. MILK CHOCOLATE4. WHITE CHOCOLATE5. DRINKING CHOCOLATE6. COCOA POWDER","breadcrumb":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#primaryimage","url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg","contentUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/box_of_chocolate_194455.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":2,"name":"IHM NOTES","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":3,"name":"HM NOTES","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/"},{"@type":"ListItem","position":4,"name":"BHMCT 3RD YEAR","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/"},{"@type":"ListItem","position":5,"name":"FOOD PRODUCTION 6TH SEM","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/"},{"@type":"ListItem","position":6,"name":"CHOCOLATE"}]},{"@type":"WebSite","@id":"https:\/\/ihmnotessite.com\/#website","url":"https:\/\/ihmnotessite.com\/","name":"IHMNOTESSITE","description":"","publisher":{"@id":"https:\/\/ihmnotessite.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ihmnotessite.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/ihmnotessite.com\/#organization","name":"IHMNOTESSITE","url":"https:\/\/ihmnotessite.com\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/","url":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","contentUrl":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","width":234,"height":147,"caption":"IHMNOTESSITE"},"image":{"@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/"}}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/1534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/comments?post=1534"}],"version-history":[{"count":4,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/1534\/revisions"}],"predecessor-version":[{"id":1806,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/1534\/revisions\/1806"}],"up":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/332"}],"wp:attachment":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/media?parent=1534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}