Sweet food product obtained by special technological process mixture of cocoa powder, sugar with or without added cocoa butter. Depending on the type of chocolate is added to milk, cocoa butter, honey, nuts, dried fruits and more.
History of Chocolate
Chocolate has an interesting history. The name comes from the Aztec name Ksocolatl, which is drunk cold and cooked by the sun dried, roasted and isitnjenog cocoa beans which have added spice, vanilla and water.Returning from a trip to New world of Columbus's crew 1502nd brought to Europe in the first quantity of cocoa beans. Spaniards have it combine with vanilla and other spices, sugar and milk chocolate and get the precursor. From Spain the cocoa imported to France and came to England in 1650th Several years later, adding the sugar. The first time was used only as a drink that became popular in the cities of Europe where they are readily consumed by young people in the houses. In solid form, like marzipan, innovated in the 18th century in France. Because of the known stimulating effect was administered at night the guards would not fall asleep on guard duty.
The 1828th CJ Van Huten of the eponymous family of Dutch supplier of drinking chocolate in Amsterdam trying to be less oily potion has found a way how to remove cocoa butter from the beans. They found that extracted by mixing cocoa butter with cocoa grain pasta that gets absorbed and sugar, and that path leads to the production of chocolate to eat. The real chocolate for eating occurs only 1830th When the cocoa powder, cocoa butter and add sugar and mix in the machine - Roller mills meat and konšira to obtain a mass of fine chocolates.
After the 1850th The production of chocolate spread to the entire world. It appears the famous firms such as drying, Nestle, Lindt. Keller, Kadmari, me and everyone else who still produce high quality chocolate.Here is a leading manufacturer of "Soko Stark" from Belgrade. Adding milk powder milk chocolate is born and her Swiss company is an innovator Peter 1876th Chocolate bar has innovated the first time in 1910. in the U.S. and was used in the Army during World War II. The largest producers and exporters of chocolate in Europe are Germany, Holland, France, Benelux and the UK.
Chocolate is a concentrated product that has a high energy value of 100 g of milk chocolate provided 540 calories and chocolate for cooking - 513 calories. Have the same calorific value as 9 eggs or 3 slices of ham.Depending on whether the milk chocolate or plain chocolate contains 55-62% glucose, 30% fat and 2-9% protein, and contains plenty of potassium, calcium, iron, magnesium and vitamin D. The more cocoa in chocolate ingredients and less sugar, chocolate is better but otherwise must include at least 32% cocoa ingredients.
Chocolate has a different kind of composition and form. Type of chocolate depends on the mixture of cocoa, cocoa roasting method of grain-volume relationships and cocoa butter, fat free cocoa powder and sugar in the finished product.
According to a Chocolate may be in the plates, rods and other shapes, usually flavored vanillin, cinnamon, cloves, cardamom and almonds. Bitter dark chocolate is suitable for cooking that is making a variety of treats.
Health values of
Chocolate and cocoa products contain caffeine, theobromine and theophylline, which acts by stimulating the nervous system, like coffee and tea. Theobromine, which comes from cacao beans is a weaker stimulant than caffeine three times. Otherwise, caffeine has five times less in the cocoa drink, but the coffee.
Chocolate is useful in conditions of fatigue and mood - is stimulating and improving mood. Chocolate contains a substance - phenylethylamine, which acts on blood pressure, heart rhythm, blood glucose levels and sharpening the senses - what the body calls for lovemaking, and is considered a mild aphrodisiac.
Scientifically proven to be eating candy man relaxes and feels bodrije and cheerful. This is explained by what you eat sweets, then it starts to work a hormone that leads to a rapid feeling of bliss and pleasure.
Long been known that dark chocolate lowers blood pressure.
Recently it was found that cocoa and chocolate protect against stomach and duodenum, because it kills the bacteria Helicobacter pylori, which in most cases, infected lining and cause ulcers.