Chocolate|Hot Chocolate
Chocolate was originally derived from cocoa beans, the fruit of wild cocoa trees in the tropical rainforests of Central America. More than 1300 years ago, the Yokotan Maya Indians made a drink called chocolate from roasted cocoa beans. The early chocolate was a greasy drink. Because the fried cocoa beans contained more than 50% oil, people began to add flour and other starch substances to the drink to reduce its greasy level.
Discovered in Mexico by Spanish explorer Hernán Cortez in the early 16th century: Local Aztec kings drank a drink made from cocoa beans with water and spices which was laterly known Hot Chocolate, which Cortez tasted and brought back in 1528 Spain, and planted cacao trees on a small West African island.
The Spaniards grind cocoa beans into powder, add water and sugar to it, and make a drink called "Chocolate" after heating, which is very popular with the public. Soon its production method was learned by the Italians, and soon spread throughout Europe.
Chocolate History:-
In 1642, chocolate was introduced in France and was used as a medicine.
In 1765, chocolate entered the United States and was hailed by Benjamin Franklin as a "healthy and nutritious dessert."
In 1828, Van HOUTEN in the Netherlands built a cocoa press to squeeze the remaining powder from the cocoa liquor. The cocoa butter squeezed by Van HOUTEN is mixed with crushed cocoa beans and sugar, and the world's first chocolate is born. Fermented, dried and roasted cocoa beans, processed into cocoa mass, cocoa butter and cocoa powder, give rise to the rich and distinctive aroma that is the subject of chocolate.
In 1847, cocoa butter was added to chocolate drinks to make chewable chocolate bars as they are known today.
In 1875, Switzerland invented the method of making milk chocolate, resulting in the chocolate seen.
In 1914, World War I spurred the production of chocolate, which was shipped to the battlefield and distributed to soldiers.
History has been taken from
Chocolate is made from a mixture of ingredients, but its flavor is mainly determined by the taste of the cocoa itself. Cocoa contains theobromine and caffeine, which bring a pleasant bitter taste; the tannins in cocoa have a slight astringency, and cocoa butter can produce a fat and smooth taste. Cocoa is bitter, astringent, sour, and cocoa butter is slippery. With the help of sugar or milk powder, milk fat, malt, lecithin, vanillin and other accessories, and through exquisite processing technology, chocolate not only maintains the unique taste of cocoa but also Make it more harmonious, pleasant and delicious.
Kingdoms of Chocolate:-
1. Belgium
Belgium established the Hammy Chocolate brand in 1983, dedicated to presenting the best Belgian Hatton chocolates to the world. 85% of the products are exported to more than 60 countries around the world. The product categories include: elegant comprehensive chocolate, 12 constellation heart-shaped chocolate, dark truffle chocolate, finger-licking aftertaste. Gillian, founded 30 years ago by Guy and Liliane Foubert, is currently the largest producer of boxed chocolate in Belgium, producing 75 tons of high-quality chocolate every day, which is sold in 132 countries around the world. Gillian is a chocolate brand awarded a gold medal by the Belgian royal family, including seven series of shells (golden shells), snowballs, classics, gems, lovers and the essence of the world. It is known as the "supreme in the chocolate kingdom".
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2. Switzerland
In fact, Switzerland also has the saying that the Kingdom of Chocolate: in addition to clocks and knives, Switzerland also has a famous thing, that is chocolate. Swiss chocolate has a wide variety of chocolates at a moderate price, making it the perfect gift. Milk chocolate was invented in Switzerland. Because it is very difficult to adjust the temperature of milk, although a lot of research has been done all over Europe, it has not been successful. Later, the Swiss Daniel Peter invented the production method in 1875.
At the beginning of the 19th century, chocolate was just an exotic product for the Swiss. However, two centuries later, Switzerland has become the chocolate kingdom in the eyes of the world. The reason for this is mainly that the Swiss, who are good at innovation, have perfected the production method of chocolate time and time again, and have made chocolate realize the transformation from expensive luxury goods to mass consumer goods.
With so many forms of Chocolate, there are different groups of people who like it. In Europe, the largest consumer market for chocolate, solid chocolate without anything is the most popular. But chocolate mixed with nuts is more popular in eastern society, especially peanut and biscuit flavors, perhaps because of the difference in taste, the eastern people prefer more varied taste, and the United States has half and half.
Big Mac
In mid-October 2011, the Thorntons candy factory in Derbyshire, England, produced a piece of chocolate weighing nearly 6 tons, with a length and width of 4 meters, setting a world record. In order to celebrate the centenary of the factory, Thorntons candy The factory specially made this extra large chocolate block. This chocolate "Big Mac" was cast in a large custom-made mold. It took 50 workers 10 hours to fill the mold with Chocolate Syrup and three days to wait for the chocolate to cool completely.
Chocolate Salon in Paris, Models in Chocolate Costume Show
The 18th Paris Chocolate Exhibition was staged at the Versailles Exhibition Center with the theme of "A New World of Chocolate". More than 400 exhibitors and more than 200 well-known pastry chefs from all over the world participated. It will attract about 120,000 chocolate lovers to visit.
World Record of Chocolate
On September 30, 2015, the Gophersong Chocolate Town in Jiashan, Zhejiang, China set the world's largest record. The world's largest chocolate sculpture in history is 4.08 meters long, 2.39 meters wide, 2.02 meters high and weighs 10.187 tons. The sculpture is made of high-quality pure cocoa butter into milk chocolate. After tempering and molding in the Gophersong Chocolate Factory, it was carefully carved by masters at home and abroad for ten days.
Chocolate is a sweet made from cocoa mass and cocoa butter. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly or used to make cakes, ice cream, etc. In romantic Valentine's Day, it is an indispensable protagonist to express love.
Chocolate is small in size, has a lot of heat, and is sweet and delicious. Research has found that chocolate contains antioxidants that are found in red wine. Chocolate is chocolate, which is a transliteration of chocolate, and many people confuse it.
My country's chocolate production is growing at a double-digit rate. Overall, the chocolate market has begun to gradually move from a developing market to a mature market. In 2012, the country's total annual chocolate output was about 280,000 tons, a year-on-year increase of 12%; my country's chocolate import volume was 37,400 tons, including 4,973 tons of chocolate, 11,523 tons of chocolate products, and 20,978 tons of other chocolates, with an import value of 99.45 million US dollars; the export volume of chocolate 19,000 tons, with an export value of 76.99 million US dollars.
Because of the different ingredients added to chocolate in the manufacturing process, it also creates its changeable appearance. Pure fat chocolate on the market can be divided into dark chocolate (Dark Chocolate or pure chocolate) according to the national standard GB/T 19343 - total cocoa solids ≥ 30%; milk chocolate (Milk Chocolate) - total cocoa solids ≥ 25% and total milk solids ≥ 12%; White Chocolate - cocoa butter ≥ 20% and total milk solids ≥ 14%. The added content of non-cocoa vegetable fats in chocolate must not exceed 5%.
Chocolate Types:-
Dark Chocolate
Dark Chocolate is a favorite of people who like to taste "original chocolate". Because it contains no or a small amount of milk, it is generally lower in sugars. The aroma of cocoa is not masked by other flavors, and after melting in the mouth, the aroma of cocoa will linger between the teeth for a long time. Some people even believe that eating dark chocolate is eating real chocolate. Usually, high-end chocolate is dark chocolate with the taste of pure cocoa. Because cocoa itself is not sweet, or even bitter, dark chocolate is less popular. Eating dark chocolate can increase the level of antioxidants in the body, thereby helping to prevent cardiovascular disease, diabetes, and hypoglycemia (Cardiovascular disease).
White Chocolate
White chocolate is white because it does not contain cocoa powder, only cocoa butter and milk. This kind of chocolate only has the aroma of cocoa, and the taste is different from ordinary chocolate. Others don't classify it as chocolate (maybe it should be called milk magic).
Since there is less cocoa and higher sugar content, white chocolate will have a sweet taste.
Milk Chocolate
Milk chocolate is based on dark chocolate with a certain amount of milk added. It tastes very good and is very popular. For a long time, milk chocolate has been favored by consumers for its balanced taste, and it is also one of the most consumed in the world. Chocolate products. The first milk chocolate recipe was invented by the Swiss. Belgium and the UK are also major producers of milk chocolate.
They are often blended with milk powder, which has a cheese-like flavor. Compared to pure dark chocolate, the cocoa taste of milk chocolate is lighter, sweeter and less greasy. A good milk chocolate product should have a perfect balance between the aromas of cocoa and milk, similar to the delicate relationship between two lovers who are both attached and independent.
Eating milk chocolate can help boost brain function, especially helping the brain focus.
Milk chocolate contains many stimulating substances, such as theobromine, phenethyl, and caffeine, which can enhance the vitality of the brain, make people more alert, and enhance concentration.
Colorful Chocolate
Colored chocolate is based on white chocolate, added with food coloring (natural coloring or artificial synthetic coloring), and processed through a series of processes such as ingredients, fine grinding, temperature adjustment, and casting molding. Chocolate coating, color chocolate, etc. are widely used.
Chocolate with no milk or other ingredients, single source of cocoa, refers to chocolate produced only with cocoa beans produced in a specific region or country. Its original English text is "Single origin".
Protein chocolate is made from cocoa products, vegetable protein, etc., through mixing, emulsification and other processes. It has both cocoa nutritional value and vegetable protein nutritional value. more benefits.
In addition to the different ingredients, depending on the additives, the forms of chocolate have also become various. According to the U.S. USDA classification, solid chocolate refers to not mixed with nuts, biscuits and other ingredients. Such as Lindt and Coffee Envoy, mostly in flakes and blocks. Solid chocolate with inclusions refers to chocolate that is mixed with finely ground nuts, soft gums, dairy products, biscuits and other ingredients, such as Swiss toblerone.
Sandwich Chocolate:-
In addition to solid chocolate, there are so-called filled chocolates: a type of chocolate with Enrobedor Mouded Products with Cand, Fruit, or Nut Center. For example, the counters on the market include single chocolates with walnuts, peanuts or almonds, SNICKERS, m&m, Qiqi milk plus chocolate, etc.
This kind of Chocolate pays attention to the pleasure of chewing in addition to the smooth chocolate. At the same time, due to the content, the taste of nuts will neutralize the sweetness of chocolate. In addition, there are chocolates with biscuits (Enrobedor Moulded Products with Bakery Centers), such as Jinsha, Twix, etc. The crispness of the biscuits contrasts with the smooth chocolate. Alcoholic chocolate (infused with various types of alcohol) is also a sandwich chocolate, and the more popular ones are rum, vodka, XO, and cherry wine sandwiches. With a light bite, the flowing wine and the slow-melting chocolate give a mouthful of aroma and nutty crunch.
The level of Chocolate is known at the moment of entry. In addition to smelling delicious and sweet, good chocolate is also delicate and charming in the mouth. There is a crisp sound when you bite, and then it melts lightly in your mouth. The palate is smooth and cocoa aromas run through the teeth, but no residue is left behind.
When tasting chocolate, don't just take a gulp or gulp it down. In order to let everyone have different tastes, the contents added to chocolate are very mysterious. If you taste it carefully, you will find another interesting world.
marys single Chocolate has a cherry flavor, which contains whole cherries (not even the stems are removed), the taste is that the cherries are coated with a layer of chocolate sauce, and the fruit flavor and chocolate flavor are combined. There are also some chocolate products with a lot of content, and the appeal is a variety of tastes: the first segment is chewy; the second segment is crispy; the third segment is chocolate sauce is sweet; the fourth segment is whole hazelnuts Crispy and delicious. The Swiss toblerone also has three tastes: the first one is crisp and crisp; the second one melts the chocolate and overflows the aroma; the remaining fruit and caramel make you have the pleasure of chewing. Chocolate bars with cream or soft candy combine the softness of chocolate, pralines and caramel.
Dried Fruit Chocolate:-
This type of chocolate is made from dried fruit wrapped in some chocolate. Dove has launched an "almond" chocolate.
Cocoa trees are planted in Central and South America, and cocoa pods are planted and harvested by local manors. Each pod has about 20-60 cocoa beans. The cocoa beans are taken out and then fermented (5-7 days) and dried (5-7 days). According to the variety and size of cocoa beans, do grading and packaging.
The fermentation process of cocoa beans will produce alcohol and carbon dioxide, and the alcohol will also become acetic acid. The protein components in the seeds are decomposed into amino acids, the germination ability is lost, the tannins are solidified, and the bitterness and astringency are reduced. In appearance, the color of the seeds changes, producing a reddish-brown pigment unique to cocoa beans, and the bean kernels shrink and peel off the seed coat. High-quality chocolate has a natural fragrance, and sourness is the key to affecting the aroma of Chocolate.
After the cocoa beans area unit dried and keep, they're purchased by the chocolate stuff mill, and therefore the process method begins. It are often roughly divided into steps like baking, crushing, mixing and grinding, refining, deacidification, and tempering. when the cocoa beans area unit crushed, the cocoa butter (Cocoa butter) within the bean kernels flows out into a thick paste, that is usually used for medical and cosmetic purposes; the remaining cocoa residue is then rolled to become the chocolate stuff cocoa paste (Cocoamass). ; when mixing and grinding, chocolate begins to possess bittersweet, milk and alternative variations.
Heat. Chocolate or Hot Chocolate may be a high-calorie food that may quickly make full the energy required by the physical body.
Fat. Chocolate is comparatively low in supermolecule however high in fat.
Production and process of Chocolate:-
Chocolate production are often divided into 2 elements, one is chocolate tree harvest, and therefore the alternative is chocolate tree production and baking.
Remove acid and reveal cocoa aroma:-
The last 3 steps of purification, deacidification, and tempering the mould area unit the keys to deciding the standard of the chocolate. Through purification, chocolate will have a sleek style, and deacidification is to get rid of the bitter style of the chocolate, and therefore the deacidified chocolate will reveal its fragrance. the ultimate tempering mildew refers to the cooling method of heating and cooling to carve the form of the Chocolate, and use the temperature adjustment and constant temperature to keep up the natural luster of the chocolate. For high-quality chocolate, these 3 processes should be rigorously and tightly controlled to supply sleek and dampish merchandise.
Ingredients: cocoa powder, cocoa butter, sugar, milk
Tools: Microwave oven, large bowl, mold
Cocoa powder, cocoa butter (it's better to buy lumps, of course, if you buy powdered cocoa. But if you buy powdered cocoa, you have to buy butter)
1. Find a steamer, put water and heat it. Then place the large bowl on the steamer.
2. Put the cocoa powder, cocoa butter and sugar in a bowl and keep stirring. Until the contents of the bowl are mushy (it's sticky and drips on the spoon, but not very quickly. Kind of like pouring tomato sauce)
3. Add a small amount of milk and pour into the paste, stir again, until it becomes thick again and cool naturally. Put the batter in the freezer compartment of the refrigerator and take it out after 5-10 minutes.
4. Heat again until melted (remember to stir). At this time, you can also add a little spice or sweetener you like. Pour into molds and let cool naturally.
(If you can't buy cocoa powder and cocoa butter, you can also directly buy chocolate balls that can be put into the oven)
Buying Guide:-
The most direct way to evaluate whether a Chocolate is good or not is sensory evaluation, which is a comprehensive judgment from the color, brightness, crispness, sweetness and silkiness of the chocolate. Really good chocolate, the sensory evaluation must not be bad. But the problem is that when we go to the supermarket to buy chocolate, all we see is the chocolate packaging, and we can't really eat the chocolate and taste it.
Storage Conditions:-
Chocolate is a very fragile and delicate product. The storage conditions are very particular. In addition to avoiding sunlight and mold, there should be no strange smell in the storage place. The most important thing is the control of temperature and humidity.
The freezing point of chocolate is concerning 36°C, that may be a reasonably food with robust heat sensitivity and isn't simple to store. The storage temperature ought to be controlled between 12-18°C and therefore the ratio mustn't be on top of sixty fifth. Improper storage can cause softening and deformation, white surface, internal sanding, odor or reduction of aroma.
After gap the package or unused chocolate, it should be sealed once more with wrapping and placed in an exceedingly cool, dry and louvered place with a continuing temperature. chocolate syrup or fillings should be hold on within the Deepfreeze.
Large streaks or spots might seem on the surface of chocolate if it's left in an exceedingly place wherever the temperature is simply too high. once exposed to cold and wet conditions, associate off-white film might seem, these changes won't have abundant result on the aroma and texture of the Chocolate, which may still be used for preparation and baking.
If hold on properly, pure and chocolate is hold on for quite a year, chocolate and chocolate mustn't be hold on for quite six months. chocolate that has been hold on for too long might style identical, however it'll be less possible to soften.
In general, the time period of chocolate can increase or decrease counting on the content. particularly for chocolate merchandise with recent milk (or higher milk content) and hazelnuts, as a result of the time period of milk and hazelnuts isn't long, the time period of chocolate is comparatively shortened. bear in mind to eat as presently as doable. Chocolate does not have to be compelled to be hold on within the icebox if you've got a cool area. Chocolate does not ought to be unbroken within the icebox, however it should be unbroken in associate airtight instrumentality that stops mildew growth. Normally, it ought to be delivered to temperature before gap the package.
People with diabetes should eat less or no chocolate (you can eat sugar-free chocolate).
People with heart and mouth pain should avoid eating chocolate, especially if they feel burning in the heart after eating chocolate, they should stop eating it. This is because chocolate contains a substance that stimulates stomach acid.
Mothers need to breastfeed their newborns after giving birth. If they eat too much chocolate, it will have a negative impact on the baby's development. Theobromine contained in chocolate will penetrate into breast milk and be absorbed by the baby, and accumulate in the baby's body. Theobromine can damage the nervous system and heart, relax muscles, increase urine output, and cause indigestion, unstable sleep, and constant crying in babies.
For dogs, a chemical in chocolate called theobromine is the source of the problem. Theobromine is similar to caffeine. According to this web page, theobromine is toxic to dogs when ingested at 100 to 150 mg per kilogram of body weight.
The amount of theobromine in different types of Chocolate varies: it takes 570 grams of milk chocolate to kill a 9kg dog, but only 57 grams with dark chocolate and 170 grams with semisweet chocolate. It's not too difficult for a dog to pounce on an Easter basket full of chocolate eggs and chocolate bunnies and gobble down a pound or two of chocolate. But if the dog is small, eating chocolate can be life-threatening.
In fact, chocolate poisoning isn't as rare as it sounds. For humans, 150 mg of caffeine per kilogram of body weight is toxic. The same goes for dogs! Humans generally weigh a lot more than dogs, but small children can get in trouble if they consume too much caffeine or chocolate. Babies are especially vulnerable because they cannot clear caffeine from the bloodstream as quickly as adults.
Chocolate is a high-calorie food, but its protein content is low, fat content is high, and the proportion of nutrients does not meet the needs of children's growth and development.
Eating too much chocolate before a meal will produce a feeling of fullness and thus affect the appetite, but feel hungry again soon after a meal, which disrupts the normal life rules and eating habits and affects the health of children.
Chocolate contains a lot of fat and does not contain cellulose that can stimulate the normal peristalsis of the gastrointestinal tract, thus affecting the digestion and absorption function of the gastrointestinal tract.
Time to Eat:-
The answer to eating chocolate before bed is good and bad. Eating a lot of chocolate right before bed is not a good idea. Because just like coffee and strong tea, chocolate has a stimulant effect that can make it more difficult for people with poor sleep to fall asleep. Chocolate is a food that easily releases calories. Eating too much before going to bed will increase blood sugar, and if blood sugar cannot be consumed, it will be converted into fat and stored. However, eating some chocolate before going to bed also has its benefits, which is due to the sexual stimulation of chocolate. It not only can make people feel sexual pleasure and get through all kinds of blockages, but it also contains theobromine and caffeine, which are two important psychoactive substances. Chocolate can arouse people's physical senses and improve mental excitement. It can not only make people energetic like coffee and strong tea, but also make people more sexy and charming. Chocolate also has a certain effect on relieving people's sadness and sadness.
1. Look at the ingredients
Chocolate with high cocoa butter content is relatively more beneficial to human health.
2. Look at the appearance
A good chocolate has a neat shape, a bright, smooth, delicate and even surface, and there are no air bubbles (porosity) after breaking. Pure chocolate is tan; top pure chocolate is the same color as cocoa beans, reddish-brown; milk chocolate is slightly lighter in color, golden brown; white chocolate is generally creamy yellow.
3. Look at the melting point
This requires us to do an experiment, first pour two cups of hot water, put the cocoa butter substitute Chocolate and the cocoa butter high content chocolate into two hot water cups and shake, you will find that the cocoa butter melts faster. This is because cocoa butter has a melting point of around 34 to 38 degrees, so it is solid at room temperature and melts in the mouth. The cocoa butter substitute is extracted by hydrogenation or selective hydrogenation of vegetable oil, so the melting point is relatively high and the melting is slower.
Therefore, when we buy chocolate, in addition to looking at the ingredient list, fast-melting chocolate can also indicate that the content of cocoa butter is high on the one hand (but not absolute, and comprehensive judgment is required).
Cocoa Butter Substitute:-
You may have also heard of "cocoa butter substitute chocolate". Because cocoa butter is more expensive, there is a market for cheaper substitutes. Cocoa butter substitutes are close to natural cocoa butter in physical properties, so they become cocoa butter substitutes. It is produced by palm oil or other vegetable oils through industrial means. The taste is not as good as the taste and gloss of chocolate made with cocoa butter, nor does it contain any cocoa ingredients, so in order to get closer to the smooth taste of cocoa butter chocolate, more cocoa butter substitutes need to be added.
The "Industry Standard for Domestic Trade of Cocoa Butter Substitute Chocolate and Cocoa Butter Substitute Chocolate Products" officially implemented in 2007 stipulates that whether it is dark chocolate or white chocolate, if the amount of cocoa butter substitute exceeds 5%, the cocoa butter, white sugar or sweet Products with flavoring as the main raw material cannot be directly labeled as chocolate, but should add a description of the content of "cocoa butter substitute" on its label, and its label will also be changed to "cocoa butter substitute chocolate" or "cocoa butter substitute chocolate". Flavored Products".
Cocoa Flavanols:-
From aristocratic food to civilian snacks, chocolate attracts countless consumers with its unique taste and luster, and it is cocoa flavanols that give Chocolate its unique charm. Flavanols are compounds found in plant foods with potential health-promoting effects. It is found in some common plant foods such as cocoa beans, tea, soybeans, red wine, vegetables and fruits. The ingredients that give chocolate its unique charm are cocoa flavanols. It is a natural ingredient found in cocoa beans, which are particularly high in flavanols compared to other foods.
But not all Chocolates contain cocoa flavanols. This is because cocoa flavanols are affected by many factors such as harvesting, processing, fermentation, and storage of cocoa beans, and cocoa flavanols in chocolate are easily destroyed during complex processing such as heating. Therefore, the content of cocoa flavanols in chocolate depends on the production process from the cocoa bean to the chocolate.
According to authoritative research results, cocoa flavanols have magical functions such as inhibiting the oxidation of low-density lipoprotein, reducing platelet aggregation, improving vascular endothelial function, and reducing blood pressure.
This unique feature is demonstrated among the Kuna Indians, who live on the island of San Blas near Panama. The traditional diet of the Kuna includes a lot of cocoa, and the islanders rarely suffer from high blood pressure, while their relatives in Panama City do not. Researchers at Harvard University found that a diet rich in cocoa was an important factor.
Making Procedure:-
The two most important raw materials in Chocolate come from cocoa, "cocoa mass" and "cocoa butter".
Cocoa Liquor: Cocoa is fermented, roasted, ground to form a slurry, cooled and solidified into a block. It has a bitter taste, including polyphenols and some minerals, and is about half cocoa butter.
Cocoa Butter: People use the method of pressing to separate and extract the fat components in the cocoa beans, which is cocoa butter. Cocoa butter is a kind of vegetable oil, but it is different from our ordinary vegetable oil. The vegetable oil we usually eat is mainly unsaturated fatty acid, while cocoa butter is mainly saturated fatty acid, and its saturated fat content is as high as 90%. Both oil (43%) and tallow (62%) were higher. The melting point of oil is mainly determined by the content of saturated fat. Vegetable oil generally has a low melting point and is liquid at room temperature, while animal oil has a high melting point and is solid at room temperature. Cocoa butter is close to animal oil because of its high saturated fat content, and its melting point is between 34°C and 38°C. This allows it to be solid at room temperature, but melt in the mouth when eaten, the so-called "melt only in the mouth, not in the hand". Generally, cocoa butter is related to the smooth taste of chocolate, but basically does not contain beneficial substances such as polyphenols in cocoa.
According to the content of cocoa mass and cocoa butter, it can be divided into dark chocolate, milk chocolate and white chocolate. We have relevant laws and regulations to define the definition of different chocolates. In short, dark chocolate contains a lot of cocoa and a small amount of dairy ingredients; milk chocolate contains less cocoa than dark chocolate, and adds a lot of dairy products, such as milk powder, lactose and anhydrous butter; while white chocolate does not contain Cocoa mass. Add some spices, nuts and emulsifiers to these three most basic chocolates, and then cooperate with different molds to form a variety of Chocolates.
Due to the characteristics of cocoa butter, Chocolate will undergo physical changes when it encounters temperature changes, especially in summer, white crystals will form on the surface, similar to hoarfrost. The cocoa butter substitute will not produce surface frosting due to temperature differences. Why does chocolate frost in summer? Zhao Yanping, deputy secretary-general of the China Bakery and Confectionery Industry Association, said that the color change on the surface of the chocolate caused by hoarfrost and crystallization is only because the cocoa butter in the chocolate is too sensitive to temperature. Physical changes such as chocolate color and shape do not affect the quality of chocolate and can be eaten with confidence. It is also based on this, during the storage process of chocolate, due to improper storage, the cocoa butter will undergo melting and then solidify. After the cocoa butter overflows, it will re-solidify, wrapping the chocolate like a layer of white frost. Although the chocolate loses its gloss, it is not a product. Quality issues.
In fact, advanced Chocolate manufacturers have a complete set of quality monitoring and assurance systems for the selection and use of raw materials, production processes, temperature control, and food safety in the production process, and strictly implement production rules that meet international standards. Ensure the quality of the products produced. However, when the well-packaged chocolate reaches consumers, it has already passed through various links of logistics, warehousing and other scales. Chocolate, especially chocolate with nuts, is rich in protein and has also become the "love" of little bugs. When the storage environment is poor, the bugs will bite through the packaging and take advantage of it, and the holes they bite through It is often difficult to be detected by the naked eye, which will cause consumers to mistakenly think that it is a bug that grows out of the chocolate itself. When people buy products with large capacity, they are especially vulnerable to insects when they open the package and cannot be eaten and stored again, or products that are not completely sealed.
Experts suggest that consumers choose products made by large-scale, productive and reputable manufacturers and well-known brands. After purchase, consumers should store chocolate in a cool, dry, clean room temperature shade, away from direct sunlight, and away from water and other odors. When storing chocolate, temperature and humidity are the most important, and the environment is best kept dry. Storage temperature≤22℃, relative humidity≤55%. When the temperature is lower than 22℃, just store it in a cool and ventilated place. In summer, when the temperature is too high, you can put the chocolate in the refrigerator compartment of the refrigerator, not the freezer compartment. The chocolate that has just been taken out of the refrigerator is best to wait for it to return to normal temperature before eating, so that the mellow taste of the chocolate can be fully released. Opened packages of chocolate should be kept in an airtight container as much as possible.
Distinguish the pros and cons:-
Chocolate is one of the most popular candies among consumers, and despite its wide variety, its quality also varies. Experts point out that the quality of chocolate can be identified by the following methods.
1. The melting point of chocolate is 36 degrees Celsius, it melts in the mouth, and there will be no slag-like residue between the teeth.
2. Knock it on the table, the quality of the chocolate is hard, and it is very crispy in the mouth.
3. Open the package to see that the chocolate of good quality has the most distinctive feature of its appearance is the bright brown color. Dark and dull chocolate is either due to poor production techniques or poor quality, while low-quality chocolate has almost no luster, a very rough appearance, and even cracks.
4. Smell. Excellent quality chocolate with a rich and unique aroma. In order to supplement and enrich this aroma, raw materials that produce other aromas are often added to chocolate, such as milk powder, milk fat, malt, almonds, and flavored dairy products. If the chocolate aroma is weak, the quality is poor.
5. Taste. The composition of various materials produces the comprehensive taste of chocolate. This taste is largely determined by the cocoa butter in the cocoa. Theobromine and caffeine in cocoa butter give a pleasant bitter taste, and the tannins in cocoa butter give a slightly astringent astringency. Sugar is the basis of sweetness and also acts as a taste modifier, making the bitter, astringent and sour tastes of cocoa delicious. If it smells rancid and musty, it's a poor quality chocolate.
6. Delicate and smooth texture is one of the important characteristics of chocolate. This feature needs to be identified with the tongue. The fineness and smoothness of chocolate is determined by the fineness of the raw materials that make up the chocolate. Substances of different fineness have different pressures on the tongue, and thus produce a feeling of thickness. In addition, whether it is delicate 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 become soft and even lose its original shape. When the weather turns cold, it slowly becomes hard again, which is determined by the characteristics of cocoa butter in chocolate. Good quality chocolate has this kind of change.
8. Brittleness: In winter, if you break a thin piece of chocolate, you can clearly hear the sound of brittleness when it is broken, and you can also see neat crystal patterns on the fracture surface of the chocolate. The crackling sound of chocolate when cold is due to the fact that chocolate contains a lot of cocoa butter, because brittleness is a unique attribute of cocoa butter. If the chocolate lacks brittleness, it means that the chocolate contains less cocoa butter and is of poor quality.
In addition to distinguishing the pros and cons of chocolate through the above methods and physical symptoms, there is also an important distinguishing factor - the content of cocoa flavanols. From aristocratic food to civilian snacks, chocolate attracts countless consumers with its unique taste and luster, and it is cocoa flavanols that give chocolate its unique charm. But not all chocolates contain cocoa flavanols. This is because cocoa flavanols are affected by many factors such as cocoa bean harvesting, processing, fermentation, and storage, and cocoa flavanols in chocolate are easily destroyed during complex processing such as heating. Therefore, the content of cocoa flavanols depends on the production process.
Cocoa flavanols are compounds found in plant foods with potential health-promoting effects.
Chocolate should be kept at room temperature (approximately 18°C) for several months if the packaging is undamaged. Chocolate should be kept away from humidity and high temperature, and stored in a relatively constant temperature environment. Chocolate should be kept away from moisture, otherwise it will cause caking. Chocolate can be refrigerated or frozen, but this will cause a slightly whitish film to form on the surface of the chocolate, which is cocoa butter, it will not cause the chocolate to stale, and the film will disappear when melted.
If we only eat a little chocolate every day, how should we store the unfinished chocolate?
1. It is not necessary to keep chocolate in the refrigerator unless room temperature is too high. The first factor in preserving chocolate is to keep it in a dry and cool place away from direct sunlight.
2. Do not put chocolate in places with strange smells. Since many odors come from some volatile substances, most of these volatile substances are fat-soluble. Chocolate happens to contain more fat components, so it is easier to absorb these volatile substances, and it is easy to smell.
Is it true or false that there are insect corpses in the chocolate
There is an amazing claim circulating on the Internet: there are an average of 8 bug legs in each chocolate bar.
[This can be] Although many people do not believe it, in fact, there may indeed be many insect corpses in chocolate, and it is still allowed by regulations!
The FDA regulates naturally occurring, unavoidable, and unhealthy defects in food. The specific requirements for chocolate are: to test 6 pieces of chocolate (100 grams each), the average number of insect fragments should not exceed 60, and a single piece of chocolate should not exceed 90. Rodents (in fact, mice) have no more than one hair on average, and a single bar of chocolate no more than three. That said, a small amount of dead insects or mouse hair in the chocolate is acceptable.
Although China's national standards do not have provisions in this regard, in fact, it is only "out of sight, out of sight" [3] .
The first step in producing chocolate is to obtain cocoa, which comes from the fruit of the cacao tree (cocoa berries). The cocoa nut has a sticky pulp when the outer shell is removed, and the cocoa beans are hidden in the pulp. Workers first take out the pulp of the cocoa berries, then pile them into piles, cover them with banana leaves, or put them in wooden boxes. Subsequently, under the action of microorganisms, the cocoa pulp and cocoa beans are fermented together.
Through fermentation, cocoa pulp is removed and organic acids and esters are formed, which lays the foundation for the formation of chocolate flavor. Fermented cocoa beans also need to be air-dried before being bagged for shipment to processing plants. In the processing plant, these cocoa beans are cleaned, roasted, crushed and ground into chocolate raw materials such as cocoa mass, cocoa butter and cocoa powder with unique flavor.
Since the fermentation and drying processes are done in the open air, insects and mice are inevitable, and it is difficult to remove these impurities 100% in the later process. Fortunately, after the baking process, the risk of food safety (mainly pathogenic bacteria) does not exist [3] .
Cocoa butter substitute:-
There is one kind of chocolate that does not have insect carcasses and mouse hair, and that is "chocolate" made with cocoa butter that is completely free of cocoa ingredients.
Cocoa Butter Replacement is a hydrogenated vegetable oil that used to contain a lot of trans fats, but now has very little trans fats after the process has been improved.
History of chocolate has been taken from following site.
https://www.xiexiangfoodstuff.com/news/history-of-chocolate-166215.html
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