food.wikisort.org - DishMint chocolate (or chocolate mint) is a popular variety of flavored chocolate, made by adding a mint flavoring, such as peppermint, spearmint, or crème de menthe, to chocolate. Mint chocolate can be found in a wide variety of edible products, such as candy, mints, cookies, mint chocolate chip ice cream, hot chocolate, and others. In addition, it is marketed in a non-edible form as cosmetics. Depending widely on the ingredients and the process used, mint chocolate can give off a very distinctive mint fragrance. The chocolate component can be milk chocolate, regular dark chocolate, or white chocolate; due to this, mint chocolate has no one specific flavor, and so each chocolate-plus-flavor combination can be unique.
Flavored chocolate, made by adding a mint flavoring
This article is about the chocolate. For the cultivar of the mint plant, see Mentha × piperita.
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Mint chocolate |
Alternative names | Chocolate mint |
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Type | Chocolate |
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Main ingredients | Chocolate, mint flavoring |
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The U.S. National Confectioners Association lists February 19 as "Chocolate Mint Day".[1]
Products
Mint chocolate
- Aero Peppermint
- Andes Chocolate Mints
- Frango Mints
- Hershey's Mint Chocolate Chips[2]
- Laura Secord French Mint
- Lindt Mint Intense
Mint patties with chocolate
- After Eight mints
- Fry's Peppermint Cream
- Haviland Thin Mints
- Hershey's York Peppermint Patties
- Junior Mints
- Pearson's Chocolate Mint Patties
- Andes Chocolate Mints
See also
Food portal
References
Chocolate |
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History of chocolate | | |
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Theobroma species |
- T. angustifolium
- T. bicolor (Mocambo)
- T. cacao (Cacao)
- T. canumanense
- T. grandiflorum (Cupuaçu)
- T. mammosum
- T. microcarpum
- T. obovatum
- T. simiarum
- T. speciosum (Cacauí)
- T. stipulatum
- T. subincanum
- T. sylvestre
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Components |
- Anandamide
- Enkephalin
- Caffeine
- Cocoa bean
- Cocoa butter
- Cocoa solids
- Chocolate liquor
- Flavan-3-ol
- Tetramethylpyrazine
- Theobromine
- Theophylline
- Tryptamine
- Tryptophan
- Tyramine
- Tyrosine
- Phenethylamine
- Phenylalanine
- Salsolinol
- Valeric acid
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Types | |
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Products | |
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Processes |
- Aerated chocolate
- Broma process
- Chocolate bloom
- Chocolate temper meter
- Conching
- Dutch process
- Enrober
- Sugar crust
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Industry |
- Organic chocolate
- Fair trade cocoa
- Child labour in cocoa production
- Big Chocolate
- Chocolaterie
- Chocolatier
- The Dark Side of Chocolate
- Environmental impact
- European Cocoa and Chocolate Directive
- Ghana Cocoa Board
- Ghana production
- Harkin–Engel Protocol
- International Cocoa Organization
- International Cocoa Quarantine Centre
- Ivory Coast production
- Manufacturers (vertical)
- Nigeria production
- Philippine chocolate industry
- World Cocoa Foundation
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Other topics |
- Chocoholic
- Chocolataire
- Chocolate fountain
- Chocolate museums
- Chocolatiers
- Health effects
- Military chocolate
- Switzerland
- United States
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Category
Outline
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