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Description

Chocolate Listeni/ˈtʃɒk(ə)lət/ is a typicallysweet, usually brown, food preparation of Theobroma cacao seeds,roasted and ground, often flavored, as with vanilla. It is made inthe form of a liquid, paste or in a block or used as a flavoringingredient in other sweet foods. Cacao has been cultivated by manycultures for at least three millennia in Mesoamerica. The earliestevidence of use traces to the Mokaya (Mexico and Guatemala), withevidence of chocolate beverages dating back to 1900 BC.[1] In fact,the majority of Mesoamerican people made chocolate beverages,including the Mayans and Aztecs,[2] who made it into a beverageknown as xocolātl /ʃoˈkolaːt͡ɬ/, a Nahuatl word meaning "bitterwater". The seeds of the cacao tree have an intense bitter tasteand must be fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and roasted. Theshell is removed to produce cacao nibs, which are then ground tococoa mass, pure chocolate in rough form. Because the cocoa mass isusually liquefied before being molded with or without otheringredients, it is called chocolate liquor. The liquor also may beprocessed into two components: cocoa solids and cocoa butter.Unsweetened baking chocolate (bitter chocolate) contains primarilycocoa solids and cocoa butter in varying proportions. Much of thechocolate consumed today is in the form of sweet chocolate, acombination of cocoa solids, cocoa butter or other fat, and sugar.Milk chocolate is sweet chocolate that additionally contains milkpowder or condensed milk. White chocolate contains cocoa butter,sugar, and milk but no cocoa solids.

Cocoa solids are one of the richest sources of flavanolantioxidants.[3] They also contain alkaloids such as theobromine,phenethylamine and caffeine.[4] These have physiological effects onthe body and are linked to serotonin levels in the brain. Someresearch has found that chocolate, eaten in moderation, can lowerblood pressure.[5] The presence of theobromine renders chocolatetoxic to some animals,[6] especially dogs and cats.

Chocolate has become one of the most popular food types and flavorsin the world, and a vast number of foodstuffs involving chocolatehave been created. Chocolate chip cookies have become very common,and very popular, in most parts of Europe and North America. Giftsof chocolate molded into different shapes have become traditionalon certain holidays. Chocolate is also used in cold and hotbeverages such as chocolate milk and hot chocolate.

Although cocoa originated in the Americas, today Western Africaproduces almost two-thirds of the world's cocoa, with Côte d'Ivoiregrowing almost half of it.

European Union regulations require dark chocolate to have at least60% cocoa solids, milk chocolate 25%, and white chocolatenone.