Saturday, June 30, 2012

Types of Chocolate


We distinguish several basic types of chocolate:

Bitter chocolate - contains a minimum 35% cocoa mass. Today you can find chocolate with 70 and even 80% cocoa mass.

Chocolate for cooking - it is usually bitter and not as fine as the structure of chocolate for eating. This is because small amounts of cocoa butter. Its purpose is primarily to be mixed with other ingredients.


Couverture (chocolate for the overflow) - This is a premium quality chocolate. Such chocolate must contain a very high concentration of cocoa butter to the mixture was smooth and to give it a nice shape.The cheaper versions are replacing cocoa butter with vegetable oils, but is often just what you look like a real chocolate for the overflow.


Milk chocolate - what we commonly consume. The percentage of cocoa solids in such chocolate in most cases, moving to 20%, although better and more expensive versions contain up to 40% cocoa mass. Cheap, mass versions contain up to 50% sugar, and cocoa butter in them is often replaced by vegetable fat, and there are, of course, and artificial flavors. And thus far the move away from what is a really good chocolate.


White chocolate - is not really chocolate. Since chocolate contains only cocoa butter, which was added sugar, artificial flavoring and milk, and if it is replaced with vegetable oil to get a product that has nothing to do with chocolate.

Conclusion: sweet sin, and not as sinful as thoughts. And so they came to their lovers. Let's enjoy chocolate in moderate amounts, as well as the fact that in this way contribute to their health. Of course, as with any food, it is important to pay attention to the quality of what we choose


There is a person who does not like chocolate. It is known that chocolate gives us the current sense of satisfaction and comfort, but its super action does not stop there.

The main ingredient of chocolate is the cocoa bean - cocoa fruit plants, growing in the wild, which reaches a height of 20 meters and has about 150 years, while bears fruit only after 5 years of life.

For chocolate, the first known Maya, an ancient people of Central America. They are cooked fruits and grind cocoa and vanilla and mix wines with chilli and cocoa fruits were used as currency, and the cocoa and came to the Aztecs, ancient peoples of Mexico. Christopher Columbus will be only in the 15th century to bring cocoa to Europe, and thank him for that! 1528 The Don Cortes to Spain brought cocoa and chocolate making equipment. Spaniards were the recipe of chocolate add sugar and cinnamon and chili thrown, and this can be considered the forerunner of today's chocolate. The principle of making chocolate has remained largely the same as today. Cocoa bean is harvested, roasted and crumbly. Then add sugar, flavorings, and emuligatori are added or subtracted cocoa butter - the natural fat of cocoa plants.

Chocolate hidden a fortune of nutrients. It is rich in phosphorus and magnesium, and contains significant quantities of zinc and potassium, and sodium, iron, folic acid, beta carotene, lecithin, and vitamins B1, B2, B5, B6, E and PP. Chocolate is still regarded as responsible for encouraging serotomina (good mood hormone) in our body and is also shown that after consumption of chocolate in our body to release endorphins which have a natural calming and antidepressant effect.
Teombrin Chocolate contains a substance that acts as a regulator of blood pressure, relaxes krve vessels of the heart, triggers the secretion of urine, regulate the nervous system and is useful in anemia.

Although rich in fatty substances, chocolate is easy to digest, because the composition contains sterainsku acid - saturated aMSN acid which passes into the liver oleic, so-called good fat. Also contains polyphenols - the major oxidants that prevent oxidized cholesterol and clogged blood vessels.
However, excessive consumption of chocolate is not good because it causes adverse effects, and the first symptoms are irritability and depression - light signs of intoxication.
Today there are countless many kinds of chocolate as the product of it. Rado is a welcome guest in the baths, body care, creams, balms and lip care, but is used in aromatherapy and massages. But all that has to say about chocolate fit into one word. 

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