Ferrero chocolate:
In 1964, Ferrero Company in order to enter the wider European market, so the use of different European languages to create a word "Nutella", which is translated into Chinese as "Nengdoyi". Nut stands for hazelnut (in English, hazelnut is "hazelnut", which can be omitted as "nut"; in German, "nuss"); The word "ella" is taken from the Italian suffix meaning "sweet," and also suggests Italian origin.
In the course of decades of development, the Ferrero family has only six products. These products form, flavor, packaging and the target population, are unique. 1984, Ferrero company for Chinese consumers, launched the Ferrero Rocher hazelnut chocolate, until today is still very popular. The Chinese people's appetite, may be exactly the mystery.
Ferrero in order to ensure that the secret recipe of the product, Michel has set very strict rules - Ferrero never held a press conference, and do not allow journalists to interview in the factory.
Dove Chocolate:
Dove Chocolate expresses "love is constant patience", Dove's English is Dove, meaning Do you love me ?
Today, there are dozens of flavors of Dove chocolates, and every kind of love can be interpreted and supported in this chocolate kingdom.
More and more people around the world are falling in love with Dove, which was born out of love and evolved from ice cream. When lovers send Dove, it means to send the soft love of the question "DO YOU LOVE ME?" That is also the founder of the world to remind lovers, if you love her (him), timely let the love of people know, and remember the deep love, do not give up!
Golden Empire Chocolate:
Golden Empire Chocolate, only to the most loving people". Since the birth of Gindi Chocolate, giving consumers the best gift is the goal of our endeavor. On beautiful days, send exquisite chocolates to all those you love and those who love you, and savor the taste of this true love in the strong fragrance of cocoa.
Just as flowers have flower language, chocolate also has its own love story, send different chocolates indicate different meanings, may wish to take a closer look:
Milk chocolate? It means you think the other person is very pure and well-behaved, a cute little elf.
Dark chocolate? It means you think the other person has a personality, is mysterious and unfathomable.
White chocolate? It means you think the other person is extraordinary and unearthly.
Nutty Chocolate: It means you feel cozy with each other and want to be with them at all times.
Heart-shaped chocolate means "my heart belongs to you".
Cartoon Chocolate means you appreciate your partner's innocence.
Expanded:
Chocolate is a kind of sweet food made of cocoa paste and cocoa butter as the main raw material. It not only has a delicate and sweet taste, but also has a strong aroma
. Chocolate can be eaten directly, can also be used to make cakes, ice cream and so on. In the romantic Valentine's Day, it is the protagonist of the expression of love.
Chocolate is small in size, more heat, sweet and delicious flavor. Studies have found that chocolate contains antioxidants contained in red wine. Chocolate is chocolate, both are the phonetic translation of chocolate, there are many people confused.
Because of the different ingredients added to chocolate in the manufacturing process, it has also created a varied appearance. Pure chocolate on the market, according to the national standard GB/T 19343 can be divided into dark chocolate (Dark Chocolate or pure chocolate) - total cocoa solids ≥ 30%; milk chocolate (Milk Chocolate) - total cocoa solids ≥ 30%; milk chocolate (Milk Chocolate) - total cocoa solids ≥ 30%; milk chocolate (Milk Chocolate) - total cocoa solids ≥ 30%. -Milk Chocolate - total cocoa solids ≥25% and total milk solids ≥12%; White Chocolate - cocoa butter ≥20% and total milk solids ≥14%. * The added content of non-cocoa vegetable fats in chocolate shall not exceed 5%.
Contraindications
Diabetics should eat less or no chocolate (but may eat unsweetened chocolate).
People with heartburn should avoid eating chocolate, especially if they feel burning in the heart after eating chocolate to stop eating. This is because chocolate contains a substance that stimulates stomach acid.
Mothers need to breastfeed their newborns after giving birth, and if they consume too much chocolate, it will have an adverse effect on the baby's development. Theobromine, contained in chocolate, will seep into breast milk and be absorbed by the infant and accumulate in the infant's body. Theobromine can damage the nervous system and heart, and cause muscle relaxation and increased urination, which can cause indigestion, restless sleep and crying in infants.
For dogs, a chemical in chocolate called theobromine is at the root of the problem. Theobromine is similar to caffeine. According to this page, theobromine is toxic to dogs when consumed in amounts of 100 to 150 milligrams per kilogram of body weight.
The theobromine content of different types of chocolate varies: it takes 570 grams of milk chocolate to kill a 9-kilogram dog, but only 57 grams of dark chocolate and 170 grams of semi-sweet chocolate. For a dog, pouncing on an Easter basket full of chocolate eggs and chocolate bunnies and wolfing down a pound or two of chocolate is no mean feat. But if the dog is very small, a chocolate binge could be life-threatening.
In fact, chocolate poisoning is not as rare as it sounds. For humans, 150 milligrams of caffeine per kilogram of body weight is toxic. The same is true for dogs! Humans usually weigh much more than dogs, but small children can get into trouble if they consume too much caffeine or chocolate. Babies are especially vulnerable because they can't clear caffeine from their bloodstream as quickly as adults.
Chocolate is a high-calorie food, but it is low in protein and high in fat, and does not have the right ratio of nutrients for children's growth and development.
Eating too much chocolate before a meal will produce a feeling of fullness, thus affecting the appetite, but soon after the meal, you feel hungry again, which makes the normal routine of life and eating habits are disrupted, affecting the physical health of children.
Chocolate contains much fat and does not contain fiber that can stimulate normal gastrointestinal motility, thus affecting the digestive and absorptive functions of the gastrointestinal tract.
Pregnant women should not eat chocolate, chocolate is harmful to pregnant women.
Identifying the good and the bad
Chocolate is one of the most popular candies among consumers, and although it comes in many varieties, the quality is uneven. Experts point out that you can identify the quality of chocolate by the following methods.
1, the melting point of chocolate at 35 degrees Celsius, melt in the mouth, and there will not be any crumbly residue in the teeth.
2, knock on the table, the quality of the chocolate texture is harder, and very brittle in the mouth.
3, open the package to see, good quality chocolate, its appearance is the most distinctive features of the bright brown. Gray and dull chocolate is either due to poor production techniques or poor quality, while poor-quality chocolate has little luster, a very rough appearance, and even cracking.
4, smell. Good quality chocolate has a strong and unique aroma. In order to supplement and enrich this aroma, in the chocolate is often added to produce other aroma of raw materials, such as milk powder, milk fat, malt, almonds, aroma-enhancing dairy products. If the chocolate aromatic odor is thin, the quality is poor.
5, taste. Composition of various materials and produce a comprehensive taste of chocolate. This flavor depends largely on the cocoa butter in cocoa. Theobromine and caffeine in cocoa butter bring a pleasant bitter flavor, and tannin in cocoa butter brings a slightly astringent astringent flavor. Sugar is the basis of the sweetness and acts as a flavor modifier, making the bitter, astringent and sour flavors of cocoa palatable. If it has a rancid or musty flavor, it is a poor quality chocolate.
6, the texture is delicate and smooth is one of the important characteristics of chocolate. This feature needs to be identified with the tongue, the chocolate is composed of fine and smooth chocolate raw materials by the fineness of the decision, different fineness of the material, the pressure given to the tongue is different, and therefore produce the feeling of thickness. In addition, whether it is fine and smooth is also a measure of processing accuracy.
7, soft and hard changes: chocolate is sensitive to heat. When the summer temperature is high, it is easy to become soft, or even lose its original shape, a cooler weather, and slowly hard up, this is due to the characteristics of the cocoa butter in the chocolate decision. Good quality chocolate, have this change.
8, brittleness: in winter, if a thin piece of chocolate broken, you can clearly hear the sound of cracking when broken, in the chocolate fracture surface can also be seen on the neat crystallization pattern. The sound of the chocolate cracking in the cold is due to the large amount of cocoa butter contained in the chocolate, as brittleness is a unique property of cocoa butter. If the chocolate lacks brittleness, it means that the chocolate has less cocoa butter and is of poor quality.
In addition to the above means and physical symptoms that can be used to recognize the quality of chocolate, there is another important discriminating factor - the content of cocoa flavanols. From noble food to common snacks, chocolate with its unique taste and luster to attract countless consumers, giving the unique charm of chocolate is cocoa flavanols. But not all chocolate contains cocoa flavanols. This is because cocoa flavanols are affected by many factors such as harvesting, processing, fermentation and storage of cocoa beans, and the cocoa flavanols in chocolate are easily destroyed by heating and other complex processes. Therefore, the amount of cocoa flavanols depends on the production process.
Cocoa flavanols are compounds found in plant foods that have potential health-promoting effects.
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