Chocolate originally came from Central America, where the tropical rain forest is full of lush wild cocoa trees and the trees are full of fruit cocoa beans.

more than p>13 years ago, the Mayans began to make drinks from roasted cocoa beans.

in p>1828, VanHOUTEN of the Netherlands made a cocoa press to squeeze the remaining powder from cocoa liquor. The cocoa butter squeezed by VanHOUTEN was mixed with crushed cocoa beans and white sugar, and the world's first chocolate was born. After fermentation, drying and roasting, cocoa beans will produce rich and unique fragrance after being processed into cocoa liquid, cocoa butter and cocoa powder, which is the theme of chocolate.

Extended information

Chocolate is made from a variety of raw materials, but its flavor mainly depends on the taste of cocoa itself. Cocoa contains theobromine and caffeine, which brings pleasant bitterness; Tannin in cocoa has a faint astringency, and cocoa butter can produce a plump and smooth taste. Cocoa is bitter, astringent and sour, and cocoa butter is slippery. With the help of auxiliary materials such as sugar or milk powder, cream, malt, lecithin and vanillin, and through exquisite processing technology, chocolate not only keeps the unique taste of cocoa, but also makes it more harmonious, pleasant and delicious.

After the cocoa beans are dried and stored, they are purchased by the chocolate raw material factory, and the processing process begins. It can be roughly divided into baking, crushing, blending and grinding, refining, deacidifying, tempering mold and other steps. After the cocoa beans are crushed, the Cocoabutter in the bean kernels flows out into a thick paste, which is mostly used for medical and beauty purposes. The rest of the cocoa residue is rolled to become the cocoa mass, the raw material of chocolate. After blending and grinding, chocolate began to be bitter and sweet, milk and so on.

Baidu Encyclopedia-Chocolate

People's Network-past lives who saw chocolate in the G era.