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 effects of lifting spirits and enhancing excitement. Cocoa contains phenylethylamine, and there are rumors that can make people feel in love.
Cocoa butter is a natural edible oil extracted from cocoa beans in the process of making chocolate and cocoa powder. It has only a faint chocolate taste and aroma, and is one of the materials for making real chocolate. Candy commonly called white chocolate is made of it alone. The melting point of cocoa butter is about 34-38 degrees Celsius (93- 100 degrees Fahrenheit), so chocolate is solid at room temperature and melts quickly in the mouth.
Extended data
Classification by composition:
1, tasteless chocolate: the texture is very hard, and it is used as a semi-finished product to make chocolate stuffing.
Content: Cocoa butter content is higher than 50%.
Composition: Cocoa butter.
2. Dark chocolate: it is hard and slightly bitter.
Content: Generally, it refers to chocolate with cocoa solids content between 70% and 99% or milk content less than12%. The most expensive chocolate.
Composition: cocoa powder, cocoa butter and a little sugar. Rich in iron, it is a good food source for patients with iron deficiency anemia, vegetarians and iron supplementation.
3, Ruby chocolate: a touch of berry aroma, slightly sweet and sour, natural reddish.
Content: Ruby cocoa beans (extracted from cocoa beans from Brazil, Ecuador and C? te d 'Ivoire). The cocoa powder ground from ruby cocoa beans is the source of pink color of this chocolate.
4, Milk chocolate (milk chocolate):
Content: At least10% cocoa pulp and12% milk. It is the most abundant and common chocolate on the market.
Composition: It consists of cocoa products (cocoa liquid, cocoa powder and cocoa butter), dairy products, powdered sugar, spices and surfactants.
5, White chocolate (white chocolate):
Content: contains cocoa butter, but does not contain cocoa powder.
Composition: It is roughly the same as milk chocolate, with relatively large contents of dairy products and powdered sugar and high sweetness.
6, non-tempering chocolate (compound chocolate):
Content: contains cocoa powder, but does not contain cocoa butter.
Composition: Use cheaper vegetable oil, coconut oil and palm oil instead of expensive cocoa butter as its fat source.
References:
Chocolate Baidu encyclopedia