1964, in order to enter a wider European market, Ferrero created a word "Nutella" in different European languages, and translating it into Chinese is "many benefits". Among them, Nut stands for hazelnut (hazelnut in English can be omitted as "nut"; German is "NUSS"); "ella" is taken from the Italian suffix, which means "sweet" and also implies that it is native to Italy.
During the decades of development, the Ferriero family has only six products. These products have their own characteristics in form, taste, packaging and target population. 1984, Ferrero Company introduced Ferrero Rochelle hazelnut chocolate for China consumers, which is still very popular today. China people's appetite may be a secret.
In order to ensure the secret recipe of Ferrero's products, Michelle made very strict rules-Ferrero never held a press conference, and journalists were not allowed to interview in the factory.
Dove chocolate:
Dove chocolate expresses "love is patience". Dove's English is Dove, which means do you love me?
Today, Dove chocolate has dozens of flavors, and every kind of love can be interpreted and pinned in this chocolate kingdom.
More and more people all over the world fall in love with dove, born of love and evolved from ice cream. When lovers send Dove away, it means that they send out tender love and ask, "Do you love me?" That is also the founder reminding the world that there are lovers in the world. If you love her (him), please let the loved one know and remember this deep love in time. Do not give up!
Di Chin chocolate:
Di Chin chocolate, only for those who love it the most. Since chocolate was born in Di Chin, it has been our goal to provide the best gift for consumers. On a beautiful day, give exquisite chocolate to all the people you love and those who love you, and taste the true feelings in the aroma of cocoa.
Just like flowers have flowers, chocolate has its own love story. Giving different chocolates means different things. Let's take a closer look:
Milk chocolate? It means that you think the other person is pure, smart and a lovely elf.
Dark chocolate? It means that you think the other person has personality, mystery and unfathomable.
White chocolate? It means that you think the other person is special and don't eat human fireworks.
Nut chocolate means that you feel warm with each other and want to be around at any time.
Heart-shaped chocolate means "My heart belongs to you".
Cartoon chocolate shows that you appreciate each other's innocence.
Extended data:
Chocolate is a sweet food with cocoa paste and cocoa butter as the main raw materials. It is not only delicate and sweet in taste, but also rich in flavor.
Gas. Chocolate can be eaten directly, and can also be used to make cakes, ice cream and so on. On romantic Valentine's Day, it is an indispensable protagonist to express love.
Chocolate is small, hot and sweet. Studies have found that chocolate contains antioxidants contained in red wine. Chocolate is chocolate, which is a transliteration of chocolate, and many people will confuse it.
Because of the different ingredients added in the manufacturing process, chocolate has a changeable appearance. According to the national standard GB/T 19343, pure fat chocolate on the market can be divided into dark chocolate (or pure chocolate)-the total cocoa solids are ≥ 30%; Milk chocolate-the total cocoa solids are ≥25%, and the total milk solids are ≥12%; White chocolate-cocoa butter ≥20%, total milk solids ≥ 14%. * The fat content of non-cocoa plants added in chocolate shall not exceed 5%.
taboo
Diabetic patients should eat less or no chocolate (but can eat sugar-free chocolate).
People with heartburn should avoid eating chocolate, especially those who feel heartburn after eating chocolate. This is because chocolate contains a substance that can stimulate stomach acid.
Mothers need to feed their newborns after delivery. If they eat too much chocolate, it will have a bad influence on the baby's development. Theobromine contained in chocolate will penetrate into breast milk, be absorbed by infants and accumulate in infants. Theobromine can damage the nervous system and heart, relax muscles, increase urine output, and make babies indigestion, unstable sleep and crying.
For dogs, a chemical called theobromine in chocolate is the root of the problem. Theobromine is similar to caffeine. According to the website, when the intake of theobromine reaches 100 to 150 mg per kilogram of body weight, it is toxic to dogs.
The content of theobromine in different kinds of chocolate is different: it takes 570 grams of milk chocolate to kill a 9 kg dog, but only 57 grams of dark chocolate and 170 grams of semi-sweet chocolate. It is not difficult for a dog to pounce on an Easter basket full of chocolate eggs and chocolate rabbits and wolf down a catty or two of chocolate. But if the dog is very young, binge eating chocolate may be life-threatening.
In fact, chocolate poisoning is not as rare as it sounds. For humans, caffeine per kilogram of body weight 150 mg is toxic. The same is true for dogs! Humans are usually much heavier than dogs, but if children eat too much caffeine or chocolate, they will get into trouble. Babies are particularly vulnerable because they cannot remove caffeine from the blood as quickly as adults.
Chocolate is a kind of high-calorie food, but its protein content is low, fat content is high, and the proportion of nutritional components does not meet the needs of children's growth and development.
Eating too much chocolate before meals will lead to satiety, which will affect appetite, but soon after meals, people will feel hungry, which will disrupt normal life rules and eating habits and affect children's health.
Chocolate contains a lot of fat, but it does not contain cellulose which can stimulate the normal peristalsis of the gastrointestinal tract, thus affecting the digestion and absorption function of the gastrointestinal tract.
Pregnant women should not eat chocolate, chocolate is harmful to pregnant women.
Distinguish between good and bad.
Chocolate is one of the most popular sweets for consumers. Although there are many varieties, the quality is uneven. Experts point out that the quality of chocolate can be identified by the following methods.
1, the melting point of chocolate is 35 degrees Celsius, which melts in the mouth and there will be no residue in the teeth.
2, knock on the table, high-quality chocolate is hard, and it is very brittle when eaten in the mouth.
Open the package, and you will find that the most striking feature of high-quality chocolate is bright brown. Dark and dull chocolates are either due to low production technology or poor quality, while inferior chocolates are almost dull, very rough in appearance and even cracked.
4. Smell. Good quality chocolate has a strong and unique flavor. In order to supplement and enrich this flavor, raw materials that produce other flavors are often added to chocolate, such as milk powder, cream, malt, almonds, flavored dairy products and so on. If the aroma of chocolate is weak, the quality will be 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 a slightly astringent taste. Sugar is the basis of sweetness, which plays a role in regulating taste and makes the bitter, astringent and sour taste brought by cocoa delicious. If it tastes rancid and musty, it is inferior chocolate.
6. Fine and smooth texture is one of the important characteristics of chocolate. This feature needs to be recognized by the tongue. The fineness of chocolate is determined by the fineness of the raw materials that make up chocolate. Different substances with different fineness exert different pressures on the tongue, resulting in a sense of thickness. In addition, whether it is fine and smooth is also a factor to measure the machining accuracy.
7, soft and hard changes: chocolate is sensitive to heat. When the temperature is high in summer, it is easy to soften or even lose its original shape. When the weather turns cold, it will gradually harden again, which is determined by the characteristics of cocoa butter in chocolate. Good quality chocolate has this change.
8. Brittleness: In winter, if you break a thin piece of chocolate, when you break it, you can clearly hear the sound of brittle crack, and you can also see the neat crystal pattern on the crack section of chocolate. Chocolate crackles when it is cold, because chocolate contains a lot of cocoa butter, because brittleness is the unique property of cocoa butter. If chocolate lacks brittleness, it means that there is less cocoa butter in chocolate and the quality is poor.
In addition to the above means and physical symptoms, there is also an important distinguishing factor-cocoa flavanol content. From aristocratic food to civilian snacks, chocolate attracts countless consumers with its unique taste and luster, and cocoa flavanol gives chocolate its unique charm. But not all chocolates contain cocoa flavanols. This is because cocoa flavanols are influenced by many factors such as harvesting, processing, fermentation and storage of cocoa beans, and chocolate cocoa flavanols are easily destroyed in many complicated processing processes such as heating. Therefore, the content of cocoa flavanol depends on the production process.
Cocoflavanol is a compound found in plant foods, which has potential health promotion effect.
References:
Baidu encyclopedia-chocolate