A Steampunk Debutante

Hello friends!

I have been playing with Graphic 45's new Steampunk Debutante paper line, and this altered suitcase is what I created. This cool line is a combination of Victorian elegance and metal, such as gears and clock faces.

I found the suitcase at Hobby Lobby in their paper mache section. It had a beautiful handle and I knew it would be fun to alter. I covered it with layers of paper and ink.

I found this cool metal piece at a an antique shop a few months ago and was saving it for the perfect project. I added 2 bronze brads and then roughened them up a bit by beating them with a Texture Hammer.

The top of the suitcase has been wrapped with Tim Holtz Tissue Tape. This cool tape can be inked or altered in many ways and comes in great patterns. I used a song sheet pattern.

When I first received this paper to make samples, for the scrapbook store I work at, I was really stumped by it. It is so cool, but so different from anything else I have ever worked with. I just started cutting and seeing what idea would come to me as I worked. This project was so fun! This paper line has so many unique designs! I think it would be great for heritage ideas and of course it goes so well with the Tim Holtz grunge style.

I wish you all a day of fun and creativity, Lindsey

the world chocolate originate

The word "chocolate" originates in Mexico's Aztec cuisine, possibly derived from the Nahuatl word xocolatl.

See also: History of chocolate

Theobroma cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods.

Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC.^[7] The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.^[7] The Maya civilization grew cacao trees in their backyard,^[8] and used the cacao seeds it produced to make a frothy, bitter drink.^[9] Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes, in addition to everyday life.^[10] The chocolate residue found in an early ancient Maya pot in Río Azul, Guatemala, suggests that Maya were drinking chocolate around 400 AD. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chili pepper, and achiote (known today as annatto).^[11] Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency.^[12] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth beans.^[13] South American and European cultures have used cocoa to treat diarrhea for hundreds of years.^[14] All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".^[15]

Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.^[16] It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. In Spain it quickly became a court favorite. In a century it had spread and become popular throughout the European continent.^[16] To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.^[17] Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.^[18] Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.^[19] The situation was different in England. Put simply, anyone with money could buy it.^[20] The first chocolate house opened in London in 1657.^[20] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers in 1897.^[21]

Chocolate in its solid form was invented in 1847. Joseph Fry & Son discovered a way to mix some of the cocoa butter back into the dutched chocolate, and added sugar, creating a paste that could be moulded. The result was the first modern chocolate bar.

For hundreds of years, the chocolate making process remained unchanged. When the people saw the Industrial Revolution arrive, many changes occurred that brought about the food today in its modern form. A Dutch family's (van Houten) inventions made mass production of shiny, tasty chocolate bars and related products possible. In the 18th century, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.^[22] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.^[23] When new machines were produced, people began experiencing and consuming chocolate worldwide.^[24]

Types

Main article: Types of chocolate

A half beat of milk chocolate with salmiak filling by Fazer

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. European rules specify a minimum of 25% total dry cocoa solids for Milk Chocolate.^[25] "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.^[2] It has been linked to serotonin levels in the brain. Dark chocolate has been promoted^[who?] for its health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals.

White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.^[26] Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.^[25] Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.^[27] Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.

In popular culture

In popular culture
A box of wrapped chocolates, often given as a gift.
Holidays

Chocolate is one of the most popular holiday gifts. On Valentine's Day, a box of chocolates is traditional, usually presented with flowers and a greeting card. It may be gifted on other holidays, including Christmas, Easter, Thanksgiving, and birthdays. At Easter, chocolate eggs are traditional. This is a confectionery made primarily of chocolate, and can either be solid, hollow, or filled with other sweets or fondant.
Books and film

Chocolate has been the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by Willy Wonka. Two film adaptations of the novel were produced. The first was Willy Wonka & the Chocolate Factory, a 1971 film which later became a cult classic. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory. The 2005 film was very well received by critics[63] and was one of the highest grossing films of its year, earning over US$470,000,000 worldwide.[64] Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where it was nominated for Best Costume Design for Gabriella Pesucci.[65]

Like Water for Chocolate (Como agua para chocolate) is a 1989 love story by novelist Laura Esquivel that was adapted to film in 1992. The plot incorporates magical realism with Mexican cuisine and the title is a double entendre in its native language, referring both to a recipe for hot chocolate and to an idiom that is a metaphor for sexual arousal. The film earned 11 Ariel Awards from the Academia Mexicana de Artes y Ciencias Cinematográficas including Best Picture.

Chocolat is a 1999 novel by Joanne Harris. It tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople. The 2000 film adaptation, Chocolat, also proved successful, grossing over US$150,000,000 worldwide,[66] and receiving Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best Original Score.

Types of chocolate

A half beat of milk chocolate with salmiak filling by Fazer

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. European rules specify a minimum of 25% total dry cocoa solids for Milk Chocolate.[25] "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.[2] It has been linked to serotonin levels in the brain. Dark chocolate has been promoted[who?] for its health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals.

White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.[26] Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.[25] Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.[27] Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.

chocolate manufacturers

Manufacturers
Main article: List of chocolate manufacturers

Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world. Other significant players include Cadbury, Nestlé, Kraft Foods and Lindt.

The Hershey Company, known for their Hershey bar, Hershey's kisses and Reese's Peanut Butter Cups, is the largest chocolate manufacturer in North America.[58] Mars, Incorporated, one of the largest privately owned U.S. corporations, is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Mars is most famous for its eponymous Mars Bar, as well as other confectionery such as Milky Way, M&M's, Twix, Skittles and Snickers.

Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. Nestlé acquired Rowntree's in 1988 and now market chocolates under their own brand, including Smarties and Kit Kat; Kraft Foods through its 1990 acquisition of Jacobs Suchard, now own Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury plc, the world's largest confectionery manufacturer.[59] Cadbury is well known for its Dairy Milk range and Creme Egg; Fry's, Trebor Basset, the fair-trade brand Green & Black's also belong to the group.
Child labor in the chocolate industry
Main article: Children in cocoa production

The chocolate industry is a steadily growing, $50 billion dollar-a-year worldwide business centered around the sale and consumption of chocolate. This industry is prevalent on five out of seven continents.[60] Big Chocolate, as it is also called, is essentially an oligopoly between major international chocolate companies in Europe and the U.S. These U.S. companies such as Mars and Hershey’s alone generate $13 billion a year in chocolate sales and account for two thirds of U.S. manufacturers.[61] However, Europe accounts for 45% of the world's chocolate revenue.[62]

introduction of Chocolate sensations

Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids ("dark matter") contributing to the brown coloration.

Chocolate comprises a number of raw and processed foods produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.[1] The presence of theobromine renders it toxic to some animals,[2] especially dogs and cats.

Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.


Etymology

The word "chocolate" entered the English language from Spanish.[3] How the word came into Spanish is less certain, and there are multiple competing explanations. Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word "chocolātl", which many sources derived from the Nahuatl word "xocolātl" made up from the words "xococ" meaning sour or bitter, and "ātl" meaning water or drink.[3] However, as William Bright noted[4] the word "chocolatl" doesn't occur in central Mexican colonial sources making this an unlikely derivation. Santamaria[5] gives a derivation from the Yucatec Maya word "chokol" meaning hot, and the Nahuatl "atl" meaning water. More recently Dakin and Wichmann derive it from another Nahuatl term, "chicolatl" from Eastern Nahuatl meaning "beaten drink".[6] They derive this term from the word for the frothing stick, "chicoli".