Modeling chocolate (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Modeling chocolate" in English language version.

refsWebsite

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21web.archive.org

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6books.google.com

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5doi.org

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3justice.gc.ca

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3wikipedia.org

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2worldcat.org

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2archive.today

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2theguardian.com

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2chocolateusa.org

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2nih.gov

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2fda.gov

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1europa.eu

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1wiley.com

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1nytimes.com

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1seriouseats.com

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1france24.com

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1usda.gov

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1rocketnews24.com

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1independent.co.uk

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1semanticscholar.org

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1worldcocoafoundation.org

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1thefreelibrary.com

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1food.gov.uk

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1wikiwix.com

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1hersheys.com

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1typetive.com

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archive.today

Sethi (2017). Sethi, Simran [in Punjabi] (27 November 2017). "For those who think white chocolate isn't 'real' chocolate, have we got bars for you". The Washington Post. Archived from the original on 10 June 2020. Retrieved 26 March 2023.
Dizik (2013). Dizik, Alina (26 December 2013). "White chocolate, a blank slate for flavor, wins converts". The Wall Street Journal. Archived from the original on 16 February 2025. Retrieved 16 February 2025.

books.google.com

Mintz, Sidney (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 524. ISBN 978-0-19-931339-6 – via Google Books.
Beckett, Steve T. (2011). "Gianduja chocolate". Industrial Chocolate Manufacture and Use. John Wiley & Sons. ISBN 9781444357554.
Medrich, Alice (2015). Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes. Artisan Books. p. 157. ISBN 9781579656850. gianduja resembles a bar of chocolate. It is softer on the tooth than a plain chocolate bar (because of the oil from the hazelnuts)
Risley, M. S. (2009). The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook. Simon & Schuster. p. 370. ISBN 978-1-4391-4221-9.
Gisslen, W. (2012). Professional Baking. Wiley. p. 88. ISBN 978-1-118-08374-1.
Mushet, C.; Sur La Table; Caruso, M. (2008). The Art and Soul of Baking. Andrews McMeel Publishing. pp. 39–40. ISBN 978-0-7407-7334-1.

chocolateusa.org

"Making Sense of % Cacao". CMA – Chocolate Manufacturers Association. 2 January 2008. Archived from the original on 2 January 2008. Retrieved 5 December 2011.
Bragg, Lynn M. (April 2007). "To Our Stakeholders" (PDF). Chocolate Manufacturers Association. Archived from the original (PDF) on 2 December 2007. Retrieved 27 January 2008.

doi.org

Ried, K; Fakler, P; Stocks, N. P (2017). "Effect of cocoa on blood pressure". Cochrane Database of Systematic Reviews. 4 (5): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC 6478304. PMID 28439881.
Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN 1364-727X. Archived from the original on 7 January 2024. Retrieved 7 January 2024.
Vercet (2003), p. 371. Vercet, Antonio (June 2003). "Browning of white chocolate during storage". Food Chemistry. 81 (3). doi:10.1016/S0308-8146(02)00452-1.
Pardek & Bohne (2024), pp. 99, 103–105. Pardek, Carina; Bohne, Hartwig [in German] (2024). "Hospitality in harmony: Mergers of tea and chocolate". In Bohne, Hartwig (ed.). Tea Cultures of Europe: Heritage and Hospitality. Berlin: De Gruyter. doi:10.1515/9783110758573-009. ISBN 978-3-11075-857-3.
Kinta, Yasuyoshi; Hartel, Richard W. (20 August 2009). "Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition" (PDF). Journal of the American Oil Chemists' Society. 87 (1): 19–27. doi:10.1007/s11746-009-1473-5. S2CID 29161529. Archived from the original (PDF) on 19 September 2016. Retrieved 12 September 2016.

europa.eu

eur-lex.europa.eu

Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption

fda.gov

accessdata.fda.gov

"Title 21 – Food and Drugs, Chapter I, Sub chapter B – Food for Human Consumption, Part 163 – Cocoa Products". Title 21 – Food and Drugs. Food and Drug Administration Department of Health and Human Services. Archived from the original on 10 March 2011. Retrieved 1 May 2007.

fda.gov

(2007P-0085 Archived 22 May 2007 at the Wayback Machine, Copy of 2007P-0085 Appendix C Archived 26 March 2019 at the Wayback Machine – search for cacao)

food.gov.uk

"Guidance on the Cocoa and Chocolate Products Regulations 2003" (PDF). Archived (PDF) from the original on 19 October 2010. Retrieved 13 November 2010.

france24.com

Rousseau (2024). Rousseau, Daphné (28 March 2024). "Blond vs pink: French-Swiss battle for 'fourth' chocolate". Agence France-Presse. Archived from the original on 3 April 2024. Retrieved 28 September 2024.

hersheys.com

"Types of Chocolate Products". Hershey.com. Letter to. Archived from the original on 26 January 2009. Retrieved 1 May 2007.{{cite press release}}: CS1 maint: others (link)

independent.co.uk

Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent. Archived from the original on 11 November 2020. Retrieved 13 September 2017.

justice.gc.ca

laws-lois.justice.gc.ca

"Responsibilities of the Agency: 11. (3) (a)". Canadian Food Inspection Agency Act. Department of Justice Canada. Archived from the original on 6 April 2012. Retrieved 16 February 2012. The [Canadian Food Inspection] Agency is responsible for the enforcement of the Food and Drugs Act as it relates to food, as defined in section 2 of that Act
"Division 4: Cocoa and Chocolate Products". Food and Drug Regulations. Department of Justice Canada. Archived from the original on 26 February 2012. Retrieved 16 February 2012.
"Division 18: Sweetening Agents". Food and Drug Regulations. Department of Justice Canada. Archived from the original on 6 March 2012. Retrieved 16 February 2012.

nih.gov

ncbi.nlm.nih.gov

Ried, K; Fakler, P; Stocks, N. P (2017). "Effect of cocoa on blood pressure". Cochrane Database of Systematic Reviews. 4 (5): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC 6478304. PMID 28439881.

pubmed.ncbi.nlm.nih.gov

Ried, K; Fakler, P; Stocks, N. P (2017). "Effect of cocoa on blood pressure". Cochrane Database of Systematic Reviews. 4 (5): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC 6478304. PMID 28439881.

nytimes.com

Moskin, Julia (13 February 2008). "Dark may be king, but milk chocolate makes a move". The New York Times. Archived from the original on 14 May 2016. Retrieved 1 January 2016.

qz.com

Ferdman (2014). Ferdman, Roberto A (11 February 2014). "Charts: Where in the world people actually like white chocolate". Quartz. Archived from the original on 7 February 2025. Retrieved 14 May 2025.

reuters.com

Mitch Lipka (11 February 2015). "Is organic chocolate worth the price?". Reuters. Archived from the original on 5 July 2018. Retrieved 15 March 2016.

rocketnews24.com

en.rocketnews24.com

McGee, Oona (20 January 2018). "We try the world's first ruby chocolate… inside a Japanese Kit Kat【Taste Test】". SoraNews24. Archived from the original on 9 February 2018. Retrieved 20 May 2019.

semanticscholar.org

api.semanticscholar.org

Kinta, Yasuyoshi; Hartel, Richard W. (20 August 2009). "Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition" (PDF). Journal of the American Oil Chemists' Society. 87 (1): 19–27. doi:10.1007/s11746-009-1473-5. S2CID 29161529. Archived from the original (PDF) on 19 September 2016. Retrieved 12 September 2016.

seriouseats.com

Falkowitz (2019). Falkowitz, Max (4 April 2019). "The best white chocolate, dessert's delicious underdog". Serious Eats. Archived from the original on 13 February 2025. Retrieved 16 February 2025.

thefreelibrary.com

"EU Agrees on Chocolate Definition Upsetting Major Cocoa Producers". www.thefreelibrary.com. Archived from the original on 5 March 2016. Retrieved 18 September 2015.

theguardian.com

Dowling (2002). Dowling, Tim (8 March 2002). "White is the new brown". The Guardian. Archived from the original on 25 September 2024. Retrieved 4 October 2024.
Cahalane, Claudia (30 March 2007). "A raw deal". The Guardian. London. Archived from the original on 11 November 2013. Retrieved 5 December 2011.

typetive.com

(2007P-0085 Archived 22 May 2007 at the Wayback Machine, Copy of 2007P-0085 Appendix C Archived 26 March 2019 at the Wayback Machine – search for cacao)

usda.gov

fdc.nal.usda.gov

"FoodData Central". fdc.nal.usda.gov. Archived from the original on 12 March 2024. Retrieved 17 August 2022.

washingtonpost.com

Sethi (2017). Sethi, Simran [in Punjabi] (27 November 2017). "For those who think white chocolate isn't 'real' chocolate, have we got bars for you". The Washington Post. Archived from the original on 10 June 2020. Retrieved 26 March 2023.

web.archive.org

Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN 1364-727X. Archived from the original on 7 January 2024. Retrieved 7 January 2024.
Moskin, Julia (13 February 2008). "Dark may be king, but milk chocolate makes a move". The New York Times. Archived from the original on 14 May 2016. Retrieved 1 January 2016.
Ferdman (2014). Ferdman, Roberto A (11 February 2014). "Charts: Where in the world people actually like white chocolate". Quartz. Archived from the original on 7 February 2025. Retrieved 14 May 2025.
Falkowitz (2019). Falkowitz, Max (4 April 2019). "The best white chocolate, dessert's delicious underdog". Serious Eats. Archived from the original on 13 February 2025. Retrieved 16 February 2025.
Dowling (2002). Dowling, Tim (8 March 2002). "White is the new brown". The Guardian. Archived from the original on 25 September 2024. Retrieved 4 October 2024.
Rousseau (2024). Rousseau, Daphné (28 March 2024). "Blond vs pink: French-Swiss battle for 'fourth' chocolate". Agence France-Presse. Archived from the original on 3 April 2024. Retrieved 28 September 2024.
Mitch Lipka (11 February 2015). "Is organic chocolate worth the price?". Reuters. Archived from the original on 5 July 2018. Retrieved 15 March 2016.
Cahalane, Claudia (30 March 2007). "A raw deal". The Guardian. London. Archived from the original on 11 November 2013. Retrieved 5 December 2011.
"FoodData Central". fdc.nal.usda.gov. Archived from the original on 12 March 2024. Retrieved 17 August 2022.
McGee, Oona (20 January 2018). "We try the world's first ruby chocolate… inside a Japanese Kit Kat【Taste Test】". SoraNews24. Archived from the original on 9 February 2018. Retrieved 20 May 2019.
Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent. Archived from the original on 11 November 2020. Retrieved 13 September 2017.
Kinta, Yasuyoshi; Hartel, Richard W. (20 August 2009). "Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition" (PDF). Journal of the American Oil Chemists' Society. 87 (1): 19–27. doi:10.1007/s11746-009-1473-5. S2CID 29161529. Archived from the original (PDF) on 19 September 2016. Retrieved 12 September 2016.
"Responsibilities of the Agency: 11. (3) (a)". Canadian Food Inspection Agency Act. Department of Justice Canada. Archived from the original on 6 April 2012. Retrieved 16 February 2012. The [Canadian Food Inspection] Agency is responsible for the enforcement of the Food and Drugs Act as it relates to food, as defined in section 2 of that Act
"Division 4: Cocoa and Chocolate Products". Food and Drug Regulations. Department of Justice Canada. Archived from the original on 26 February 2012. Retrieved 16 February 2012.
"Division 18: Sweetening Agents". Food and Drug Regulations. Department of Justice Canada. Archived from the original on 6 March 2012. Retrieved 16 February 2012.
"EU Agrees on Chocolate Definition Upsetting Major Cocoa Producers". www.thefreelibrary.com. Archived from the original on 5 March 2016. Retrieved 18 September 2015.
"Guidance on the Cocoa and Chocolate Products Regulations 2003" (PDF). Archived (PDF) from the original on 19 October 2010. Retrieved 13 November 2010.
"Types of Chocolate Products". Hershey.com. Letter to. Archived from the original on 26 January 2009. Retrieved 1 May 2007.{{cite press release}}: CS1 maint: others (link)
"Making Sense of % Cacao". CMA – Chocolate Manufacturers Association. 2 January 2008. Archived from the original on 2 January 2008. Retrieved 5 December 2011.
Bragg, Lynn M. (April 2007). "To Our Stakeholders" (PDF). Chocolate Manufacturers Association. Archived from the original (PDF) on 2 December 2007. Retrieved 27 January 2008.
(2007P-0085 Archived 22 May 2007 at the Wayback Machine, Copy of 2007P-0085 Appendix C Archived 26 March 2019 at the Wayback Machine – search for cacao)

wikipedia.org

pa.wikipedia.org

Sethi (2017). Sethi, Simran [in Punjabi] (27 November 2017). "For those who think white chocolate isn't 'real' chocolate, have we got bars for you". The Washington Post. Archived from the original on 10 June 2020. Retrieved 26 March 2023.

de.wikipedia.org

Pardek & Bohne (2024), pp. 99, 103–105. Pardek, Carina; Bohne, Hartwig [in German] (2024). "Hospitality in harmony: Mergers of tea and chocolate". In Bohne, Hartwig (ed.). Tea Cultures of Europe: Heritage and Hospitality. Berlin: De Gruyter. doi:10.1515/9783110758573-009. ISBN 978-3-11075-857-3.

fr.wikipedia.org

Bau (2006), p. 38. Bau, Frédéric [in French] (2006). Chocolate Fusion: Chocolate in Cuisine (2nd English ed.). Barcelona: Montagud Editores. ISBN 978-84-7212-117-1.

wikiwix.com

archive.wikiwix.com

"Title 21 – Food and Drugs, Chapter I, Sub chapter B – Food for Human Consumption, Part 163 – Cocoa Products". Title 21 – Food and Drugs. Food and Drug Administration Department of Health and Human Services. Archived from the original on 10 March 2011. Retrieved 1 May 2007.

wiley.com

onlinelibrary.wiley.com

Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN 1364-727X. Archived from the original on 7 January 2024. Retrieved 7 January 2024.

worldcat.org

search.worldcat.org

Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN 1364-727X. Archived from the original on 7 January 2024. Retrieved 7 January 2024.
Leissle (2018), p. 169. Leissle, Kristy (2018). Cocoa. Polity. ISBN 9781509513208. OCLC 988580966.

worldcocoafoundation.org

Kinta, Yasuyoshi; Hartel, Richard W. (20 August 2009). "Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition" (PDF). Journal of the American Oil Chemists' Society. 87 (1): 19–27. doi:10.1007/s11746-009-1473-5. S2CID 29161529. Archived from the original (PDF) on 19 September 2016. Retrieved 12 September 2016.

wsj.com

Dizik (2013). Dizik, Alina (26 December 2013). "White chocolate, a blank slate for flavor, wins converts". The Wall Street Journal. Archived from the original on 16 February 2025. Retrieved 16 February 2025.