/kloc-The Spanish explorer Hernando Cortez discovered in Mexico at the beginning of the 6th century that the local Aztec king drank a drink made of cocoa beans with water and spices, and Cortez brought it back to Spain in 1528, and planted cocoa trees on an island in West Africa.

At that time, although the taste of chocolate was not bad, it could not be said to be excellent. Because there is a problem in the production process, that is, cocoa powder contains oil, which makes cocoa difficult to blend with water and milk, thus affecting the taste of chocolate. 1829, Dutch scientist Howe invented cocoa bean degreasing technology, which made the color, fragrance and taste of chocolate more perfect.

Since then, chocolate has been popular all over the world.

Extended data

Chocolate is one of the most popular sweets for consumers. Although there are many varieties, the quality is also uneven. The quality of chocolate can be identified by the following methods:

1, the melting point of chocolate is 36 degrees Celsius, it melts in the mouth, and there will be no residue in the teeth.

2, knock on the table, high-quality chocolate texture is hard, and it is very brittle when eaten in the mouth.

3. Open the package and see that the most striking feature of high-quality chocolate is bright brown. Dark and dull chocolate is either due to low production technology or poor quality, while inferior chocolate has almost no luster, very rough appearance and even cracking.

4. smell. Good quality chocolate has a strong and unique aroma. In order to supplement and enrich this fragrance, raw materials that produce other fragrances are often added to chocolate, such as milk powder, cream, malt, flavored dairy products and so on. If the aroma of chocolate is weak, the quality is poor.

5. Taste. The combination of various materials produces the comprehensive taste of chocolate. This taste depends largely on the cocoa butter in cocoa. Theobromine and caffeine in cocoa butter bring pleasant bitterness, while tannin in cocoa butter brings slightly astringent astringency. Sugar is the basis of sweetness and plays a role in regulating taste, making the bitterness, astringency and sourness brought by cocoa delicious. If it tastes rancid and musty, it is a poor quality chocolate.