History
Chocolate was first made in Mexico in the early 1500s, when the Spanish explorer Hernando Cortés discovered that the Aztec kings were drinking a drink made from cocoa beans, water and spices. Cortés tasted it, brought it back to Spain in 1528, and planted cocoa trees on a West African island. The Spaniards ground the cocoa beans, added water and sugar, and heated them to make a drink called 'chocolate'. This drink was very popular. Soon the method of making this drink was learned by the Italians and soon spread throughout Europe.
In 1642, chocolate was introduced as a medicine in France and was consumed by Catholics.
In 1765, chocolate was introduced to the United States and was praised by Thomas Jefferson for its 'healthful and nutritious virtues'.
In 1847, cocoa butter was added to chocolate beverages to make the chewable chocolate chunks known today.
In 1875, Switzerland invented a way to make solid chocolate, which led to the chocolate we see today.
In 1914, the First World War *** saw the production of chocolate, which was shipped to the battlefields and distributed to soldiers.
Making it
Cocoa beans are fermented, dried, roasted and ground to make cocoa juice. Cocoa juice can be made into cocoa butter and cocoa powder, or high-quality crude cocoa juice can be selected and further processed to make chocolate.
Types of chocolate
Classification according to ingredients
Different types of chocolate unflavored chocolate: very hard, used as a semi-finished product, to make chocolate fillings, etc.
Containing: cocoa butter content of more than 50%
Composition: no additives
Dark chocolate (dark chocolate): or pure chocolate Dark chocolate: harder, slightly bitter
Content: generally refers to chocolate with more than 50% pure cocoa butter or less than 12% milk;
Ingredients: cocoa butter, a small amount of sugar
Milk chocolate:
Content: at least 10% cocoa mass, at least 12% milk; chocolate pound - chocolate without cocoa butter
Ingredients: cocoa products (cocoa mass, cocoa powder, cocoa butter), dairy products, powdered sugar, flavors and surfactants
White (White chocolate):
Content: without cocoa powder
Ingredients: cocoa powder
Ingredients: cocoa powder, cocoa butter, cocoa butter, cocoa butter, cocoa butter, cocoa powder, cocoa powder, cocoa powder, cocoa powder, cocoa powder, cocoa powder, cocoa powder, cocoa powder, cocoa butter p> Ingredients: Mostly the same as milk chocolate, with a relatively large content of dairy products and powdered sugar, and a high degree of sweetness.
[edit] Classification by additives
Solid chocolate:
This is chocolate that is not mixed with other nuts, cookies, etc., and is mostly in the form of tablets and blocks.
Solid chocolate with inclusions:
This refers to chocolate with finely chopped nuts, gummy candies, cookies, and other ingredients.
Enrobed or molded product with candy, fruit, or nut center:
A type of chocolate with a nutty content.
Enrobed chocolate:
A chocolate with a spirit in the center.
Enrobed or molded products with bakery centers:
The crispness of the cookie contrasts with the smoothness of the chocolate.
Enrobed or molded products with bakery centers:
The contrast between the crunch of the biscuits and the smoothness of the chocolates is very nice. It's hard to consume even if you do a lot of exercise. In fact, eating chocolate in moderation, there are certain benefits to the body, it is said that chocolate can protect the heart, prevent cancer, and more people will be energetic, happy state of mind, prolonged life, is quite a "camp" snacks it!
Protecting the heart to reduce occlusion
Many people think that chocolate is a high-fat food, and must have a negative impact on the heart, but in fact, the saturated fat in chocolate is stearic acid, which is absorbed by the liver and automatically converted to oleic acid, which is a healthy fat, and it has been proved to be no increase in the level of blood cholesterol in the human body.
Some studies have found that eating chocolate can reduce the chance of heart disease because cocoa contains a large number of polyphenols, which are powerful antioxidants. This type of antioxidant can prevent vascular artery occlusion, and red wine, green tea, fruits and vegetables contain antioxidants similar to the effective prevention of heart disease.
To be healthy, we must also eat in moderation, because chocolate in the saturated fat can not be converted palmitic acid, a large number of eating still have the opportunity to raise blood cholesterol.
In addition, the polyphenols in chocolates are said to have a cancer-preventing effect, and can remove free radicals from the body, minimizing damage to the body. Recent studies in Japan have further confirmed that chocolate has a reduced chance of developing skin cancer, because cocoa contains a substance called Epicatechins, experiments have shown that it can inhibit the formation of tumors in the skin of animals.
The copper in chocolates makes you feel energized
Chocolates are rich in copper, with 0.2 milligrams of copper in every 28 milligrams of pure chocolates. Copper helps the body to produce red blood cells, which carry oxygen to all the cells of the body, and the cells are active, which naturally gives you a smooth skin, energy and slows down the aging process.
Harvard University followed up with 7,841 men and found that those who ate one to three rows of regular chocolate every month had a 16% lower mortality rate and lived about a year longer than others. The researchers believe that this is related to the antioxidant substances in the chocolate.
A 40-gram chocolate contains about 15-30 milligrams of caffeine, which is about one-tenth of a 6-ounce cup of coffee. Caffeine can *** cerebral nerves, but absorbed too much can make people nervous and insomnia, so eating chocolate in moderation can help to clear the mind, reduce fatigue, and will not be nervous. And chocolate is not like incense, alcohol, sedatives, etc., will allow you to develop a dependency, and even addiction and health risks, so the old and the young.
Chocolate is also antidepressant, and can make the brain feel happy and calm. When we are depressed, frustrated, or in need of comfort, we may want to eat chocolate to reduce the feeling of depression.
Healthy Tips
Every 40 grams of pure chocolate contains about 220 calories, which is only 11% of the average daily intake limit, but its sugar content is 50% of the daily limit, so it is important to eat less.
The more cocoa powder, the stronger the antioxidant effect, so drink chocolate punch can take more antioxidants, but in the brewing of water instead of milk and less sugar, to prevent the intake of too much fat.
The antioxidant content of dark chocolate is higher than that of milk chocolate and white chocolate, so when you buy chocolate, you may want to focus on dark chocolate.
If you want to eat chocolates with more energy, you can choose almond chocolates because almond fat is monounsaturated, which is good for the heart and blood vessels, and its vitamin E, magnesium and phosphorus are also higher than pure chocolates by 50 percent, and its calorie and fat content is almost the same as that of pure chocolates.
Women may want to choose to eat raisin chocolates, because raisins contain fiber, iron and phosphorus, which helps to strengthen the health of bones and teeth, but also reduces the fat content of the chocolate. However, raisins also contain fructose, which makes the chocolate sweeter.
Chocolates should be stored at 15-20 degrees Celsius, with about 50% humidity. Because the cocoa butter in chocolate above 20 degrees will melt fat, and chocolate began to soften, although no adverse health effects, but the taste will be worse.
Don't eat chocolate after drinking milk
Some people drink milk and eat chocolate, will feel bellyache, but drink chocolate milk, but there is no such problem, why? The original milk contains animal protein and calcium, is alkaline food, and chocolate contains oxalic acid, is acidic. The two foods are eaten together, oxalic acid and milk in the alkaline combination, resulting in calcium oxalate precipitation, *** gastrointestinal, resulting in pain or diarrhea.
When we drink chocolate milk, we don't have the problem of stomach pain, because chocolate milk is used, it is processed cocoa powder, and chocolate milk is added to the stabilizer, so that the various components of chocolate milk become mixed, when we drink it, we do not feel that the intestines and stomach are ***. ,Reference: .knowledge.yahoo/question/?qid=7006123104621,someone eat chocolate later,will feel happy and surprise.....
but chocolate is a bad food because it can make us fatty!!!! ,ref: me, if dark chocolate has a bleh effect on the human body? I know. Dark chocolate can help with coughs. (^0^)
by
cinnamoroll a cow,