The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. Because the complex method of making chocolate cake, few people has the chance to eat these silky and sweet cakes. In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method, which lower the cost of making process largely, transformed chocolate from an exclusive luxury to an inexpensive daily snack.
Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. Just one serving -- about eight strawberries -- provides more vitamin C than an orange.
Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butter fat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding an natto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.
Honey is a sweet product made from flower nectar, combined with an enzyme secreted by honey bees, then concentrated by reducing moisture in the honeycomb cells.
Sucrose (nectar) + invertase (bee enzyme) = fructose + glucose (honey).