Cocoa powder is divided into medium-high and low fat content of the three grades. Is to do chocolate, cakes and other important raw materials,
Cocoa powder in the chemical composition, can reduce the impact of high cholesterol on the heart pulse, cocoa powder taste bitter, the more pure cocoa powder, the more bitter taste, because of his low calorie, the human body is used to consume his calories higher than his own calories, so now a lot of MM are to take him to lose weight.
Chocolate is a translation of the foreign word Chocolate (once translated as "chocolate"). The main raw material is cocoa beans (like coconut-like fruit, in the trunk of the tree will blossom and bear fruit), its origin is very early, began in Mexico at the height of the Asteriska dynasty last emperor Mentru, was regarded as a valuable cardiac, diuretic medicine, it is on the gastric juice in the proteolytic enzymes have activating effect, can help digestion. Consumption of dark chocolate (dark chocolate) rather than milk chocolate (milk chocolate), can increase the body's antioxidant levels, which is conducive to the prevention of cardiovascular disease, diabetes (cardiovascular disease) occurs, the role of health is significant.
Black chocolate is low in sugar and tastes bitter; brown chocolate is milk chocolate, which has a very good taste and is very popular; white chocolate is made from cocoa butter mixed with milk and sugar, and it is not strictly chocolate, because cocoa powder is not added, but by adding oily pigments to it, you can make a variety of colors of chocolate.
There are two main ingredients used to make dark chocolate: cocoa beans and sugar. Perhaps due to the fanfare of quality chocolate makers, it is now fashionable to evaluate chocolate by its cocoa content, as if it were the only factor affecting the quality of the finished product. In fact, however, it is entirely possible for a high cocoa content to produce low quality chocolate. In my opinion, most chocolates with a cocoa content of 85% or more do not taste good, and the optimal cocoa content is around 55%-75%. The key thing is the quality of the cocoa beans. Perhaps the best indication of skill is what share of sugar is added to a given amount of multiple blended cocoa beans. Economic considerations are also likely to influence this ratio, as sugar is 10 times cheaper than cocoa beans and more than 20 times cheaper than cocoa butter.