Chocolate ( Ã, ( listen ) ; from Nahuatl xocol? tl ) is a normally sweet food preparation, usually chocolate Theobroma cacao , baked and ground. These are made in liquid, paste, or in blocks, or used as flavorings in other foods. The earliest evidence of trace use to Olmec (Mexico), with evidence of chocolate drink dating from 1900 BC. The majority of Mesoamerican people make chocolate drinks, including Maya and Aztec.
The seeds of the cocoa tree have an intense bitter taste and must be fermented to develop flavor. After fermentation, the nuts are dried, cleaned, and roasted. The skin is removed to produce cocoa beans, which are then ground into chocolate, pure chocolate in rough form. After the cocoa mass is melted by heating, it is called a chocolate drink. Liquor can also be cooled and processed into two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in various proportions, with no added sugar. Most of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or additional vegetable oil, and sugar. Chocolate milk is a sweet chocolate that also contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Chocolate has become one of the most popular types and flavors of food in the world, and a large number of groceries involving chocolate have been made, especially desserts including cakes, pudding, mousse, brownie chocolate, and chocolate chip cookies. Many candies are filled with or coated with sweet chocolate, and solid chocolate bars and chocolate-covered candy bars are eaten as a snack. Gift chocolates formed into various forms (eg, eggs, hearts, coins) have become traditional on certain Western holidays, such as Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot drinks such as milk chocolate and hot chocolate and in some alcoholic beverages, such as creme de cacao.
Although cocoa comes from America, the last few years have seen African countries assuming a major role in producing cocoa. Since the 2000s, West Africa produces nearly two-thirds of the world's chocolate, with Ivory Coast growing almost half of that amount.
Video Chocolate
Etimologi
Cocoa, pronounced by Olmecs as kakawa , dates up to 1000 BC or earlier. The word "chocolate" broke into English from Spanish in about 1600. The word goes to Spanish from the word chocol? Tl in Nahuatl, the language of the Aztecs. The origin of the Nahuatl word is uncertain, as it does not appear in the original Nahuatl source, where the word for chocolate is cacahuatl , "cocoa water". It is possible that the Spaniards created the word (presumably to avoid caca , the vulgar Spanish word for "faeces") by combining the words Yucatec Mayan chocol , "hot", with said Nahuatl atl , "water". Another proposed etymology is derived from the word chicolatl, meaning "beaten drink," which may be derived from the word for the foaming sticks, chicoli . The term "chocolatier", for chocolate makers, has been proven since 1888.
Maps Chocolate
History
Mesoamerican Usage
Chocolate is prepared as a drink for most of its history. For example, one ship was found on the Olmec archaeological site at Veracruz Bay Beach, Mexico, the date of preparation of chocolate by the pre-Olmec community as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, an archaeological site of Mokaya provides evidence of a chocolate drink dating early, to 1900 BC. The residue and the type of vessel in which they are found indicate the early use of cocoa not only as a beverage, but the white pulp around the cocoa beans may be used as a fermentable sugar source for alcoholic beverages.
An early classical period (460-480 AD) The Mayan graveyard of the site in Rio Azul has a vessel with Maya flying machines for cocoa with the remaining chocolate drink, showing the Mayans drinking about 400 AD chocolate. Documents in the Mayan hieroglyphs declared chocolate used for ceremonial purposes, in addition to daily life. The Maya planted cocoa trees in their backyards, and used the cocoa beans produced by the trees to make frothy and foaming beverages.
In the 15th century, the Aztecs controlled most of Mesoamerica and adopted cocoa into their culture. They associate chocolate with Quetzalcoatl, which, according to one legend, was discarded by other gods for sharing chocolate with humans, and identifying its release from pods by the removal of the human heart by sacrifice. Unlike Maya, who loves the warm chocolate, the Aztecs drink it cold, flavor with various additives, including petals of Cymbopetalum penduliflorum, cayenne pepper, allspice, vanilla, and dear.
The Aztecs could not grow their own cacao, because their house on the Mexican plateau did not suit him, so chocolate was a luxury imported into the empire. Those living in areas ruled by Aztecs are required to offer cocoa beans in tax payments that they consider "tribute". Cocoa beans are often used as currency. For example, the Aztecs use a system in which one turkey costs 100 cacao beans and a fresh avocado is worth three seeds.
The Maya and Aztecs connect cocoa with human sacrifice, and a special chocolate drink with human blood sacrifice. One of the first chocolate Spanish accounts was by the Royal Gonzalo writer FernÃÆ'¡ndez de Oviedo, describing the chocolate drink he had seen in Nicaragua in 1528, mixed with achiote (Bixa orellana): "because of those people drinking human blood, to make these drinks look like blood, they add a little achiote, so it turns red... and part of the foam is left on the lips and around the mouth, and when it's red because it has achiote, it seems that horrible, because it looks like the blood itself. "
European Adaptation
Until the 16th century, no Europeans ever heard of the popular drink of Central American society. Christopher Columbus and his son Ferdinand met the cocoa beans on Columbus's fourth mission to America on August 15, 1502, when he and his crew captured a large canoe that proved to contain cocoa beans among other merchandise to trade. Spanish conqueror HernÃÆ'¡n CortÃÆ'Â © s was probably the first European to find it, because the frothy beverage was part of the routine after the Montezuma dinner. Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the 16th century, wrote of his growing influence on the Spaniards:
Hate like not recognize it, have garbage or foam that tastes very unpleasant. Yet it is a highly prized drink among the Indians, where with those noble people who pass through their country. The Spaniards, both men and women who are used to the country are very greedy with this Chocolate. They say they make different kinds, some hot, some cold, and some medium, and put in it lots of "chili"; yes, they make pasta thereof, which they say is good for the stomach and against catarrh disease.
While Columbus brought the cocoa beans with him back to Spain, the chocolate had no impact until the Spanish brothers introduced him to the Spanish courts. After the conquest of the Aztecs by Spain, chocolate was imported into Europe. There, it quickly became a court favorites. It's still served as a drink, but Spain adds sugar, as well as honey, to fight natural bitterness. Vanilla is also a popular additive, with pepper and other spices sometimes used to give the illusion of a stronger vanilla flavor. Unfortunately, these spices have a tendency to disrupt the tranquility of the European constitution; the EncyclopÃÆ' © die states, "The pleasant aroma and the lofty taste given to chocolate make it highly recommended, but a long experience after showing that it has the potential to make a person's stomach sick," that's why chocolate without vanilla sometimes, sometimes referred to as "healthy chocolate." By 1602, chocolate had moved from Spain to Austria. In 1662, Pope Alexander VII had declared that religious fasting was not broken by consuming chocolate drinks. In about a hundred years, chocolate formed a foothold across Europe.
The new craze for chocolate brought a rapidly growing slave market, like between the early 1600s and 1800s, the grueling and slow processing of cocoa ore was manual. Cocoa plantations spread, such as English, Dutch, and French colonized and planted. With the thinning of Mesoamerican workers, largely due to illness, cocoa production is often the result of poor labor and African slaves. Wind-driven and horse-drawn factories are used to accelerate production, adding manpower. The heating of a desk-table workplace, an innovation that emerged in France in 1732, also helps in extraction.
New processes that accelerate the production of chocolate emerged early in the Industrial Revolution. In 1815, the Dutch chemist Coenraad van Houten introduced the alkaline salt to chocolate, which reduced its bitterness. A few years later, in 1828, he made the press to remove about half the natural fat (brown butter or cocoa butter) from a chocolate drink, which makes chocolate cheaper to produce and more consistent in quality. This innovation introduces the modern era of chocolate.
Known as "Dutch cocoa," this machine-treated chocolate was instrumental in the transformation of chocolate into its solid form when, in 1847, the English chocolatier Joseph Fry found a way to make chocolate molds when he mixed cocoa and sugar powder ingredients by melting cocoa butter. Furthermore, its chocolate factory, Fry's from Bristol, England, began producing chocolate bars, Fry's Chocolate Cream, launched in 1866, and they became very popular. Milk is sometimes used in addition to chocolate drinks since the mid-17th century, but in 1875 Swiss chocolatier Daniel Peter discovered milk chocolate by mixing milk powder developed by Henri NestlÃÆ'Â © with liquor. In 1879, texture and chocolate flavor was further enhanced when Rudolphe Lindt invented the conching machine.
In addition to Nestlà ©  ©, a number of leading chocolate companies began in the late 19th and early 20th centuries. Rowntree's of York set up and started producing chocolates in 1862, after buying the Tuke family business. Cadbury produced boxy chocolates in England in 1868. In 1893, Milton S. Hershey purchased chocolate-processing equipment at the Columbian World Fair in Chicago, and soon began a Hershey chocolate caramel-coated career.
Type
Some types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", primarily contains cocoa solids and cocoa butter in various proportions. Most of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar.
Milk
Chocolate milk is a sweet chocolate that also contains milk powder or condensed milk. In England and Ireland, milk chocolate should contain at least 20% total dry cocoa solids; across the EU, the minimum is 25%. "White chocolate" contains brown butter, sugar and milk, but no cocoa solids. Chocolate contains alkaloids like theobromine and phenethylamine, which have physiological effects on humans, but the theobromine's existence makes them toxic to some animals, such as dogs and cats. Chocolate contains "brain kanabinoids" such as anandamide, N-oleoylethanolamine, and N-linoleoylethanolamine.
White
White chocolate, although it has a texture similar to milk and dark chocolate, does not contain cocoa solids. Therefore, many countries do not consider white chocolate as chocolate at all.
Dark
Black chocolate is produced by adding fat and sugar to the chocolate mixture. The US Food and Drug Administration calls this "sweet chocolate", and requires 15% concentration of chocolate drink. European rules establish at least 35% cocoa solids. Higher amounts of cocoa solids show more bitterness. Semisweet chocolate is dark chocolate with low sugar content. Bitter chocolate is a sugar-containing chocolate drink (usually a third), more chocolate butter and vanilla added. It has less sugar and more liquor than chocolate semisweet, but both can be replaced in baking. It is also known to last for two years if stored properly. By 2017, there is no evidence of high quality that dark chocolate affects blood pressure significantly or provides other health benefits.
Unsweetened
Unsweetened chocolate is a pure chocolate drink, also known as bitter chocolate or cake. This is pure chocolate: pure chocolate peanuts, ground, grilled imparts a strong and deep chocolate flavor. This is usually used in roasting or other products that sugar and other ingredients are added. Raw chocolate, often referred to as raw cocoa, is always dark and at least 75% cocoa.
Unprocessed or unprocessed chocolate may have white spots in dark chocolate, called chocolate blossom; this is an indication that the sugar and/or fat are separated because of poor storage. It is non-toxic and can be safely consumed.
Production
About two-thirds of all world chocolate is produced in West Africa, with 43% sourced from Ivory Coast, In 2007 where child labor was a common practice to obtain products. According to the World Cocoa Foundation, in 2007 about 50 million people worldwide rely on cocoa as a source of livelihood. & gt; In 2007 in the UK, most chocolatiers bought chocolates from them, melted, printed and packed them according to their own designs. According to the 2012 WCF report, Ivory Coast is the world's largest cocoa producer. The two main jobs associated with making chocolate candies are chocolate makers and chocolatiers. Chocolate makers use harvested cocoa beans and other ingredients to produce chocolateture (cover) chocolate. Chocolatiers use couverture so to make chocolate candies (bars, truffles, etc.).
Production costs can be reduced by reducing the content of cocoa solids or by substituting cocoa butter with other fats. Cocoa farmers object to allowing the resulting food to be called "chocolate", due to lower demand risk for their crops.
Genome
The sequencing in 2010 of the cocoa tree genome allows improved crop yields. Due to concerns about the effects of global warming on lowland climate in the narrow latitudes where cocoa grows (20 degrees north and south of the equator), commercial companies Mars, Incorporated and University of California, Berkeley are conducting genome research in 2017. -18 to increase the survival of cocoa crops in hot climates.
Cocoa varieties
Chocolate is made from cocoa beans, dried and fermented cocoa beans ( Theobroma cacao ), small, native pine trees 4-8 m (15-26 m tall) in tropical forests within the Americas. Recent genetic studies show the most common genotypes of plants originating from the Amazon basin and gradually transported by humans throughout South and Central America. Early forms of other genotypes have also been found in what is now Venezuela. The scientific name, Theobroma , means "the food of the gods". The fruit, called cocoa fruit, is ovoid, 15-30 cm (6-12 inches long) and 8-10 cm (3-4 inches) wide, ripe yellow to orange, and weighs about 500 g (1.1 pounds ) when it matures.
Small cocoa trees, understory trees that require rich soil and are well drained. They naturally grow in 20 Â ° from both sides of the equator as they require about 2,000 mm of rainfall per year, and temperatures in the range of 21 to 32 Â ° C (70 to 90 Â ° F). The cocoa tree can not tolerate temperatures lower than 15Ã, Â ° C (59Ã, Â ° F).
The three main varieties of cocoa beans used in chocolate are criollo, forastero, and trinitario.
Criollo
Representing only 5% of all cacao beans grown In 2008, criollo was the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and northern states of South America. The genetic purity of cocoas sold today because of criollo is disputed, as most populations have been exposed to the genetic influence of other varieties.
Criollos is very difficult to grow, as they are vulnerable to various environmental threats and produce low yields of cacao per tree. Criollo flavor is described as a delicate yet complex flavor, low in classic chocolate flavor, but rich in "secondary" tones of long duration.
Forastero
The most commonly planted beans are forastero, a large group of wild and cultivated cacaos, most likely from the Amazon basin. African cacao plants are entirely from forastero varieties. They are significantly harder and yield higher than criollo. The source of most marketed chocolates, cocoas forastero is usually strong in classic "brown" flavor, but has a short duration and is not supported by a secondary flavor, resulting in "somewhat bland" chocolate.
Trinitario
Trinitario is a natural hybrid of criollo and forastero. Trinitario comes from Trinidad after the introduction of forastero to a local criollo plant. Almost all cocoa produced during the last five decades is a forastero or lower-class trinitario.
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Cocoa fruit is harvested by cutting it from a tree using a machete, or by slashing it from a tree using a stick. Nuts with the surrounding pulp are removed from pods and placed in piles or dumps, allowing access to micro-organisms so that the fermentation of the pectin-containing material can be started. Yeast produces ethanol, lactic acid bacteria to produce lactic acid, and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, which eventually produce a familiar chocolate flavor.
It is important to harvest the pod when it is fully cooked, because if the fruit is not cooked, the beans will have low cocoa butter content, or the sugar in the white pulp will not be enough for fermentation, resulting in a weak taste. After fermentation, the nuts should be dry quickly to prevent mold growth. Climate and weather permitting, this is done by spreading the beans in the sun from five to seven days.
The dried beans are then transported to a chocolate-making facility. Nuts cleaned (removing twigs, stones, and other impurities), baked, and graded. Next, the shells of each nuts are removed to extract the nib. Finally, the nibanya is ground and melted, producing pure chocolate in the form of liquid: a chocolate drink. Liquor can be further processed into two components: cocoa solids and cocoa butter.
Blending
Chocolate drinks are mixed with varying amounts of chocolate butter to make different types of chocolate or couverture. The basic ingredients for various types of chocolate (in order of the largest amount of the first chocolate drink), are:
- Black chocolate: sugar, cocoa butter, chocolate drink, and (sometimes) vanilla
- Chocolate milk: sugar, cocoa butter, chocolate drink, milk or milk powder, and vanilla
- White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
Typically, emulsifying agents, such as soy lecithin, are added, although some manufacturers prefer to exclude this material for reasons of purity and to remain GMO-free, sometimes with very fine texture costs. Some manufacturers now use PGPR, an artificial emulsifier derived from castor oil which enables them to reduce the amount of cocoa butter while maintaining the same mouthfeel.
Its texture is also strongly influenced by processing, especially conching (see below). The more expensive chocolates tend to be processed longer and thus have a finer texture and mouthfeel, regardless of whether the emulsifying agent is added.
Different manufacturers develop their own "signature" mixture based on the above formula, but different proportions of different constituents are used. The best plain black couvertur chocolate contains at least 70% cocoa (both solids and butter), whereas milk chocolate typically contains up to 50%. High quality white chocolate contains only about 35% cocoa butter.
Manufacturers of high-quality, small-batch chocolates argue that mass production produces poor quality chocolate. Some mass-produced chocolates contain less cocoa (as low as 7% in most cases), and fats other than brown butter. Vegetable oils and vanilla flavors are often used in cheaper chocolate to mash seeds fermented and/or roasted poorly.
In 2007, the Association of Chocolate Manufacturers in the United States, whose members include Hershey, Nestlà ©  ©, and Archer Daniels Midland, lobbied the Food and Drug Administration (FDA) to change the definition of brown law to replace some partially hydrogenated vegetable oil for cocoa butter , in addition to using artificial sweeteners and milk substitutes. Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains these ingredients.
In the EU, a product can be sold as chocolate if it contains up to 5% vegetable oil, and should be labeled as "family milk chocolate" rather than "milk chocolate" if it contains 20% milk.
According to Canadian Food and Drug Rules, "chocolate products" are food products derived from at least one "cocoa product" and contain at least one of the following: "chocolate, bitter chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate, or white chocolate ". "Cocoa products" are defined as food products derived from cocoa beans and contain "cocoa beans, chocolate drinks, brown mass, unsweetened chocolate, bitter chocolate, chocolate drinks, chocolate, low-fat chocolate, cocoa powder, or low-fat powders ".
Conching
The second process from the back is called conching. Conche is a container filled with metal beads, which serve as grinders. The purified and mixed chocolate mass is stored in a liquid state by frictional heat. Chocolate before conching has an uneven and rough texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, so it feels smooth in the mouth. The length of the conching process determines the fineness of the finish and the quality of chocolate. High quality chocolate is spent about 72 hours, and the lower value is about four to six hours. After the process is complete, the brown mass is stored in a heated tank up to about 45 to 50 ° C (113 to 122 ° F) until final processing.
Tempering
The last process is called tempering. The uncontrolled crystallization of unclean cocoa usually results in crystals of varying size, partially or entirely large enough to be seen clearly with the naked eye. This causes the brown surface to appear mottled and matte, and cause brown to collapse rather than broken when broken. Uniform sheets and dry bites of processed chocolate correctly are the result of small cocoa butter crystals produced by the tempering process.
Fat in cocoa butter can crystallize in six different shapes (crystal polymorphization). The main purpose of temper is to ensure that only the best forms are available. The six different crystals have different properties.
As part of the dense chocolate, the cocoa butter fat particles are in a rigid crystal structure that gives the brown a solid appearance. Once heated, the polymorphic cocoa butter crystals can break apart from the rigid structures and allow the chocolate to obtain a more liquid consistency as the temperature increases - the melting process. When the heat is removed, the brown butter crystals become stiff again and become closer, allowing the chocolate to solidify.
The temperature at which crystals get enough energy to rupture from their rigid conformations will depend on the fat content of milk in chocolate and the molecular form of fat, as well as the fatty form of cocoa butter. Chocolate with higher fat content will melt at lower temperatures.
Making chocolate that is considered "good" is about forming as many crystals as possible of type V. It provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not decrease over time. To achieve this, the temperature is carefully manipulated during the crystallization process.
Generally, the first chocolate is heated to 45Ã, Â ° C (113Ã, Â ° F) to dilute all six crystalline shapes. Next, the chocolate is cooled to about 27 ° C (81 ° F), which will allow the type IV and V crystals to form. At this temperature, chocolate is agitated to create many small "seeds" of crystals that will serve as the core to create tiny crystals in chocolate. The chocolate is then heated to about 31 ° C (88 ° F) to remove all IV type crystals, leaving only type V. After this point, excessive brown warming will destroy the temperament and this process must be regenerated. However, other methods of tempering chocolate are used. The most common variant is the introduction of dried "seed" chocolates. Brown temperatures can be measured with chocolate-brown meters to ensure accuracy and consistency. The sample cup is filled with chocolate and placed in the unit which then displays or prints the result.
The two classic ways to make chocolate manually are:
- Working molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates a sufficient "seed" of the crystal; The chocolate is then heated gently to the working temperature.
- Stirs solid chocolate into molten chocolate to "inoculate" liquid chocolate with crystals (this method uses solid chocolate crystals that have formed into "chocolate" seeds).
A chocolate (or temperer) tempering machine with computer control can be used to produce consistently forged chocolates. In particular the tempering engine is continuously used in large volume applications. Various methods and equipment for continuous flow coating have been described by Aasted, Sollich and Buhler, three manufacturers of commercial chocolate equipment, with a focus now on energy efficiency. In general, the liquid chocolate coming at 40-50 ° C is cooled in a heat exchanger to a crystallization temperature of about 26-30 ° C, passing through the tempering column comprising a rotating plate to induce shear, then warmed slightly to return. melt unwanted crystal formations.
Storage
Chocolate is very sensitive to temperature and humidity. The ideal storage temperature is between 15 and 17 Â ° C (59 and 63 Â ° F), with relatively less than 50% relative humidity. If cooled or frozen without incarceration, chocolate can absorb enough moisture to cause whitish discoloration, resulting from fat crystals or rising sugars. Different types of "blooming" effects can occur if chocolate is stored or presented incorrectly.
Brown blooms are caused by fluctuating storage temperatures or exceeding 24 Â ° C (75 Â ° F), whereas the blooming sugar is caused by temperatures below 15 Â ° C (59 Â ° F) or excess moisture. To distinguish between different types of bloom, one can rub the surface of chocolate lightly, and if the bloom disappears, it is a bloom of fat. Moving chocolate between extreme temperatures, can produce oily texture. Although visually uninteresting, the chocolates that come from bloom are safe to eat and the taste is unaffected. Bloom can be reversed by repeating chocolate or using it for any use that requires melting chocolate.
Chocolate is generally stored away from other foods, because it can absorb different aromas. Ideally, chocolate is packed or wrapped, and placed in proper storage with the correct humidity and temperature. In addition, chocolate is often kept in a dark place or protected from light with wrapping paper. Glossy glow, snap, aroma, texture, and chocolate flavor can show quality and if stored well.
Nutrition and research
Nutrition
A serving of 100 grams of chocolate milk supplies 540 calories. That is 59% carbohydrates (52% sugar and 3% dietary fiber), 30% fat and 8% protein (table). Approximately 65% ​​fat in saturated milk chocolate, mainly composed of palmitic acid and stearic acid, while the dominant saturated fat is oleic acid (table, see USDA reference for the full report).
In the amount of 100 grams, milk chocolate is an excellent source (& gt; 19% of Daily Value, DV) of riboflavin, vitamin B12 and mineral food, manganese, phosphorus and zinc (table). Chocolate is a good source (10-19% DV) of calcium, magnesium and iron (tables).
Health effects
Chocolate may be a factor for heartburn in some people because one of its constituents, theobromine, can affect the esophageal sphincter muscle, thereby allowing the acid contents of the stomach to enter the esophagus. Theobromine is also toxic to some animals that can not metabolize (see theobromine poisoning).
Excessive consumption of large amounts of energy-rich foods, such as chocolate, without a corresponding increase in activity to remove related calories, can increase the risk of weight gain and possible obesity. Raw chocolate contains high cocoa butter, fat removed during brown distillation, then added back in varying proportions during the manufacturing process. Manufacturers can add fat, sugar, and other milk, all of which increase the calorie content of chocolate.
Chocolate and chocolate contain moderate to high oxalate, which can increase the risk of kidney stones. During cultivation and production, chocolate can absorb lead from the environment, but the total amount normally eaten is less than the tolerable daily limit for lead consumption, according to a World Health Organization report from 2010. However, a report from 2014 showed that "chocolate may be an important source "swallowing lead for children if consumption is high and" one 10 g brown cube can contain as much as 20% of the daily oral tin limit. "
Several studies have documented allergic reactions from chocolate in children. Research has also been done to show that dark chocolate may aggravate men with acne prone skin. Consuming dark chocolate does not affect blood pressure much.
Phytochemistry and research
Cocoa solids are a source of flavonoids and alkaloids, such as theobromine, phenethylamine and caffeine. Chocolate also contains anandamide. Chocolate and cocoa are under initial research to determine whether consumption affects the risk of certain cardiovascular diseases or cognitive abilities.
Label
Some manufacturers provide a percentage of chocolate in whole chocolate as a percentage of "cocoa" or "cacao" label labels. It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in bars, not just the percentage of cocoa solids. Belgian AMBAO certification marks indicate that no non-cocoa plant fats are used to make chocolate.
Organic or fair trade certified chocolates bring the appropriate label.
In the United States, some major chocolate manufacturers lobby the federal government to allow candies containing hydrogenated vegetable oils cheaper in place of brown butter to be sold as "chocolate". In June 2007, in response to consumer concerns after the proposed changes, the FDA reaffirmed "Cocoa fat, as one of the distinctive characteristics of the product, will remain the main component of standard chocolate."
Industry
The chocolate industry is a burgeoning, $ 50 billion worldwide business worldwide that is centered on the sales and consumption of chocolate. This is prevalent in most parts of the world. Europe accounts for 45% of the world's brown revenues and US $ 20 billion. Great Chocolate is a grouping of major international chocolate companies in Europe and the US. US companies, such as Mars and Hershey themselves, make $ 13 billion a year in chocolate sales and account for two-thirds of US production. Despite the international expansion of the chocolate industry, cocoa farmers and laborers in Côte d'Ivoire are unaware of the use of nuts. The high cost of chocolate in Ivory Coast also means that it is inaccessible to the majority of the population, who is unaware of what it feels like.
Manufacturer
Chocolate producers produce a variety of products from chocolate bars to fudge. Large producers of chocolate products include Cadbury (the world's largest candy maker), Ferrero, Guylian, The Hershey Company, Lindt & amp; SprÃÆ'¼ngli, Mars, Entered, Milka, Neuhaus and Suchard.
Guylian is famous for its brown sea shells; Cadbury for Dairy Milk and Creme Egg. The Hershey Company, the largest chocolate manufacturer in North America, produces Hershey Bar and Hershey's Kisses. Mars Incorporated, a large US private company, produces Mars Bar, Milky Way, M & amp; M's, Twix, and Snickers. Lindt is known for his truffles and Easter buns wrapped in gold paper.
Food conglomerate NestlÃÆ' Â © SA and Kraft Foods both have chocolate brands. NestlÃÆ' Â © acquired Rowntree's in 1988 and now markets chocolates under their own brand, including Smarties (chocolate candy) and Kit Kat (candy); Kraft Foods through the 1990 acquisition of Jacobs Suchard, now owns Milka and Suchard. In February 2010, Kraft also acquired Cadbury based in the UK. Fry's, Trebor Basset, and Fair Trade & amp; Black also belongs to the group.
Trafficking of child laborers
The widespread use of children in controversial cocoa production, not only for concerns about child labor and exploitation, but also because up to 12,000 of the 200,000 children working at CÃÆ'Â'te d'Ivoire, the world's largest chocolate producer, may be victims of trafficking or slavery. Much of the attention to this subject focuses on West Africa, which collectively supplies 69 percent of the world's chocolate, and CÃÆ'Â'te d'Ivoire in particular, which supplies 35 percent of the world's chocolate. Thirty percent of children under 15 in sub-Saharan Africa are child labor, mostly in agricultural activities including cocoa farming. It is estimated that more than 1.8 million children in West Africa are involved in cocoa cultivation. Large chocolate producers, such as NestlÃÆ'Â ©, buy cocoa on commodity exchanges where Ivorian chocolate is mixed with other chocolates.
In 2009, the British Salvation Army International Development (SAID) stated that 12,000 children had been trafficked in brown plantations in Ivory Coast Africa, where half of the world's chocolates were made. SAID UK states that these child slaves may work in "rough and crude" conditions for chocolate production, and more and more health and anti-slavery food organizations are now highlighting and campaigning against the use of trade in the chocolate industry.
Fair trade
In the 2000s, some chocolate producers began to engage in fair trade initiatives, to address concerns about marginalization of cocoa workers in developing countries. Traditionally, Africa and other developing countries receive low prices for their export commodities such as cocoa, which causes abundant poverty. Fair trade seeks to establish a direct trade system of developing countries to counter this unjust system. One solution to fair labor practices is for farmers to become part of the Agricultural Cooperative. The cooperative pays farmers at a fair price for their cocoa so farmers have enough money for food, clothing, and school fees. One of the main principles of fair trade is that farmers receive a fair price, but this does not mean that a larger sum of money is paid for fair trade cocoa directly to farmers. Fair trade effectiveness has been questioned. In a 2014 article, The Economist states that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system.
Use and consumption
Bar
Chocolate is sold in chocolate bars, which come in dark chocolate, milk chocolate, and white chocolate. Some bars that contain mostly chocolate ingredients are mixed into chocolate, such as nuts, raisins or crispy rice. Chocolate is used as an ingredient in a variety of candies, which usually contain a variety of confectionary ingredients (eg, nougat, wafers, caramels, nuts, etc.) that are coated in chocolate.
Coating and filling
Chocolate is used as a flavoring product in many desserts, such as chocolate cake, chocolate, chocolate, chocolate mousse, and chocolate cake. Many types of candies and snacks contain chocolate, either as stuffing (for example, M & M's) or as a coating (for example, brown-coated raisins or chocolate-covered peanuts).
Beverage
Some non-alcoholic drinks contain chocolate, such as milk chocolate, hot chocolate, and chocolate milkshakes. Some alcoholic beverages are flavored with chocolate, like chocolate liquor and creme de cacao. Chocolate is a popular flavor of ice cream and pudding, and chocolate sauce is usually added as a sprinkling on an ice cream sundae.
Popular culture
Religious and cultural links
Chocolate is associated with festivals such as Easter, when traditional printed chocolate rabbits and eggs are given in the Christian community, and Hanukkah, when chocolate coins are given in the Jewish community. Chocolate and chocolate hearts in a heart-shaped box are very popular on Valentine's Day and are often served with flowers and greeting cards. In 1868, Cadbury invented the Fancy Boxes - a decorated chocolate box - in the shape of a heart for Valentine's Day. The box of chocolates quickly became associated with the holidays. Chocolate is an acceptable gift on other holidays and on occasions like birthdays.
Many confectioners make a special holiday chocolate candy. Chocolate Easter Eggs or rabbits and Santa Claus figures are two examples. Such candy can be dense, hollow, or filled with candy or fondant.
Books and movies
Chocolate has been at the center of several successful book and film adaptations.
Charlie and the Chocolate Factory
Chocolate has been at the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel entitled Charlie and the Chocolate Factory . The novel centers on a poor boy named Charlie Bucket who toured through the world's largest chocolate factory, owned by Willy Wonka. Two novel adaptation films are produced. The first is Willy Wonka & amp; The Chocolate Factory, a 1971 film that later became a cult classic, and spawned the realm of Candy Company Willy Wonka, who manufactures chocolate products to this day. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory . The 2005 film was well received by critics and was one of the grossing films of the year, generating over US $ 470 million worldwide. Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where she was nominated for Best Costume Design for Gabriella Pesucci. Like Water for Chocolate
Like Water for Chocolate ( Como agua para chocolate ), a 1989 romance novel by novelist Laura Esquivel, adapted to film in 1992. Plot combines magical realism with Mexican cuisine, and the title is a double meaning in the original, referring to hot chocolate recipes and idioms which are metaphors for sexual arousal. The film earned 11 Ariel Awards from Academia Mexicana de Artes y Ciencias CinematogrÃÆ'¡ficas, including Best Picture.
Chocolat
Source of the article : Wikipedia
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