Chocolate (pronounced /tklt, -lt/ (help�info); see below for etymology) comprises a number of raw and processed foods that originate from the seed 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 most popular (or at least recognizable) flavours in the world. Chocolate was created by the Mesoamerican 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. Today, chocolate commonly refers to bars made from the combination of cocoa solids, fat, sugar and other ingredients. 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 Valen
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Mousse is a form of creamy dessert typically made from egg and cream, usually in combination with other flavors such as chocolate or pureed fruit. The egg whites are beaten before being incorporated into the other ingredients to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain its aeration. Once only a speciality of French and Belgian restaurants, chocolate mousse entered into American and English home cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like 'whip'. Depending on how it is prepared, it can range from light and fluffy to creamy and thick. Due to usage of raw eggs, eating mousse may lead to food poisoning, caused by salmonella bacteria. Note that in the UK eggs marked with the Lion Mark have come from hens vaccinated against salmonella, although they may not have been pasteurised; but catering establishments generally use pasteurised eggs. Most food service establishments in the U.S. use pasteurized eggs whenever raw eggs are called for, so food poisoning should not be a concern there except in home cooking.
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