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Mahogany is a deep, rich shade of medium brown with a warm, reddish tone. It is similar to cinnamon, but darker and warmer. Choosing a Shade: The more shine you want, the darker you should go, as darker hair naturally reflects more light. If you are older than 50, you may choose lighter chocolate with brighter tones. The lighter your hair, the less noticeable your skin imperfections are. Chocolate should be stored in a cool dark place to prevent melting. Avoid refrigeration, as this can cause the chocolate to harden and will affect its taste. Instead, keep your chocolate in a cool, dry place between 65 and 68 degrees F, ideally with less than 55 percent humidity, according to Lake Champlain Chocolates. Because chocolate tends to soak up surrounding odors and flavors, keep it in an airtight container. If it’s hot out and your chocolate is melting, you can wrap it tightly and refrigerate, but for the best flavor, allow it to sit at room temperature before you eat it.
Dark chocolate with a high cocoa content may contain high amounts of sugar and calories but it can also have a surprising number of health benefits. The Dutch were the first to turn chocolate into a solid form, and they also developed the process of adding milk to chocolate. With a name like Fall Harvest, it’s hardly a surprise that this shade of brown skews more towards the yellow or orange side of the family than many other shades we’ve seen so far. Nevertheless, it’s laced with enough blue and green undertones to keep it from tipping all the way over into orange, which keeps it firmly in its place on this list. Chocolate comes from cacao beans, which are technically the seeds of the cacao tree. These beans are removed from the pods they’re contained in and made to go through a number of complex chemical processes. These include converting sugar to simpler forms, like glucose or fructose, which result in fermentation. Light brown is a medium shade of brown with a soft, warm undertone. It is similar in color to ochre, but a little darker.
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Bees that feed solely on the nectar of poisonous flowers like monkshood, azaleas, or rhododendrons can produce what’s sometimes known as “mad honey”– honey with intoxicating or just plain toxic properties. Regardless of the type, all honey can be instantly recognized thanks to the same warm, gold-brown color that gives Honey Brown its name. Maintenance Level: Medium to easy. If you have a naturally dark hair color, then chocolate will be easier to maintain its color. The sprouts, or nibs, are ground, dispersing the tiny cocoa particles in the cocoa fat. This produces something called chocolate liquor. Cooling this yields baking chocolate. In Dutching, a process invented in 1828 by Conrad van Houten, the nibs are treated with bicarbonate or ammonium hydroxide to neutralize acids and produce a more mild cocoa. Van Houten also invented a way to separate cocoa butter by putting chocolate liquor through a huge press. In 1847 J.S. Fry found that added cocoa butter and sugar to chocolate liquor could produce a bar and then in 1876 Henri Nestle and Daniel Peter found that adding condensed milk produced a milder flavor. Milton Hershey went on to devise mass production. The final step in chocolate making is “tempering” when the chocolate is carefully cooled to allow the fat to crystallize. Chocolate blooming happens when molecules within the candy start moving. "There are two basic types of bloom — sugar bloom and fat bloom," Vishnefske said.
Chocolate contains caffeine, thanks to the caffeine that occurs naturally in cocoa beans. While chocolate offers significantly less caffeine than the 80–100 milligrams (mg) in an average 8 oz cup of coffee, it will nonetheless increase your daily caffeine intake. A 1.5 oz portion of milk chocolate may have about 10 mg of caffeine, according to the Center for Science in the Public Interest. Dark chocolate, because of its higher cocoa bean content, has more caffeine, with 25 mg in a 1.4 oz portion.
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Maharani SI, Pramono N, Wahyuni S. Dark Chocolate’s Effect on Menstrual Pain in Late Adolescents. Belitung Nursing Journal. 2017. The color shown above at the top right at the head of this article (color #964B00) is the color normally and traditionally regarded as brown—a medium dark orange. Its h ( hue) code is 30, which signifies a shade of orange. The color to the immediate right (color #A52A2A) that was chosen as the web color "brown"—a medium dark red—is the color traditionally called red-brown. That this color is a shade of red and not orange can be easily ascertained by inspecting its h (hue) code, which is 0, signifying a shade of red. Miller KB, Hurst WJ, Payne MJ, Stuart DA, et al. Impact of Alkalization on the Antioxidant and Flavonol Content of Commercial Cocoa Powders. Journal of Agricultural and Food Chemistry. September 2008. The first real iced coffee was probably created in Algeria in the mid 1840s before migrating to Italy and the rest of Europe during the late 1800s. Since then, it’s remained a popular fixture of coffee house menus and drive-through doughnut shops alike, and the pale brown color of Iced Coffee brown pays homage to that history.
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