The main ingredient of chocolate is cocoa butter, which contains theobromine which is toxic to many animals. However, for human beings, theobromine is a healthy anti-sedative ingredient, so eating chocolate has the function of refreshing and enhancing excitement. Cocoa contains phenylethylamine, which is rumored to make people feel in love.

Chocolate is made from a variety of raw materials, but its flavor mainly depends on the taste brought by cocoa itself. Cocoa contains theobromine and coffee, which brings pleasant bitterness. Tannin in cocoa has a slight astringency, and cocoa butter can produce a full and smooth taste.

But it can be bitter, astringent and sour, and cocoa butter is slippery. With the help of sugar or milk powder, cream, malt, lecithin and vanillin, chocolate not only keeps the unique taste of cocoa, but also makes it more harmonious, pleasant and delicious through exquisite processing technology.

Extended data

The main value of cocoa beans:

1, cocoa beans (raw beans) contain 5.58% water, 50.29% fat, 0/4.19% nitrogen, 0/0.55% theobromine and 3.9/kloc other non-nitrogen substances.

2. Cocoa beans also contain nerve center stimulants such as caffeine and tannin, which has a great relationship with the color, aroma and taste of chocolate. The melting point of cocoa butter is close to human body temperature, and it has the characteristics of melting in the mouth.

3. In addition, it keeps a certain hardness at room temperature, has a unique cocoa flavor, has high nutritional value and is not easy to oxidize, and is the main raw material for making chocolate. Cocoa cake can be made into cocoa powder, which is rich in carbohydrates, fat, protein and vitamin B.

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