Classification of chocolate by composition and production technology. Chocolate and chocolate products

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chocolate is a product made from cocoa beans and sugar. This product with a high calorie content and high nutritional value has an unforgettable taste and captivating aroma. Six hundred years have passed since its discovery. During this period, it has undergone a major evolution. To this day, there are a large number of forms and types of products made from cocoa beans. Therefore, it became necessary to classify chocolate.

Basic product organization

Cocoa products give energy to the body and reduce overall fatigue. They are combined into two groups:

1. Cast chocolate products.
2. Powder products.

Whatever the form of chocolate, it is pleasant to use with tea, coffee.

Classification of chocolate is based on the following criteria:

• cocoa product content;
• recipe and processing method;
• composition;
• shaperelease.

The range of types of chocolate and chocolate products is quite extensive. These are chocolates, tiles, pastes, creams, drinks and much more. But all of the above is clearly grouped, based on regulatory documents relating products to one category or another.

By content of cocoa products

The amount of cocoa butter and grated cocoa is an important indicator of the quality of chocolate. The higher, the better. High quality - high and price. Good chocolate is not cheap. Therefore, the first criterion for classifying chocolate is the amount of grated cocoa. From here chocolate happens:

• bitter;
• dessert (semi-bitter);
• dairy.

The best type of chocolate is bitter. It has a small amount of sugar and no milk, the cocoa content is 55% and above. The taste of such a product is rich, s alty with bitterness. Expensive brands of dark bitter chocolate include more fat, due to this the calorie content of the product increases.

In dessert chocolate, the content of grated cocoa ranges from 35 to 55%. This type is the most popular. When it comes to chocolate, they usually mean dessert, and it is this that is considered classic. There boldly add all sorts of fillings.

The composition of milk chocolate includes a significant amount of sugar and milk powder, but grated cocoa contains up to 35%, which reduces the usefulness and value of the product. This chocolate is not so he althy, but very high in calories.

Recipeand processing method

It all depends on the quality of the raw materials and the level of grinding of the cocoa beans. The best is considered a group of varieties "criollo" with a mild and delicate taste. It is grown in Venezuela, Nicaragua and Costa Rica. Varieties of the Forastero group are the most common, they are exported and used in the production of chocolate masterpieces. The lowest quality and cheapest cocoa group is considered to be Calabacillo.

But all three groups are used to make chocolate.

Therefore, in this category, chocolate is divided into:

• ordinary;
• dessert;
• porous.

Ordinary varieties of cocoa beans are used to make ordinary chocolate. Here come the fruits of African cocoa trees and the American variety with a bitter taste and a slightly sour aftertaste.

Dessert chocolate production is distinguished by the use of good, noble varieties of beans. They have a refined aroma and a very pleasant taste. Such trees cannot boast of a generous harvest, their fruits are valued more expensive, which means that the price of the product will be appropriate.

To make dessert chocolate, the beans undergo a longer and gentler conching process. In them, grinding and heating of the chocolate mass occur simultaneously. The duration of the process is from three to five days.

Conching enhances the aroma and taste of chocolate, while heating at a temperature of 60 degrees. With this chocolate production technology, the concentrationmicroinhomogeneities. Therefore, chocolate melts on the tongue and makes a distinctive sound when broken.

Aerated chocolate is produced from the dessert chocolate mass, but using a completely different technology. To obtain such a product, other equipment is used (foaming unit and vacuum generator), which allows the dessert mass to be saturated with bubbles.

By composition

Chocolate is also classified according to the presence of the ingredients that make up the composition. Based on this, the following categories are distinguished:

• pure chocolate;
• with additives;
• with stuffing;
• special purpose;
• white.

Pure chocolate is made from grated cocoa, powdered sugar and cocoa butter. Some manufacturers make premium unsweetened chocolate with 99% cocoa liquor.

Chocolate with additives can be anything your heart desires:

• different varieties of nuts in any form;
• candied fruits;
• coffee;
• puffed rice;
• waffle crumb;
• cookies;
• dry cream and milk;
• alcohol (cognac, liquor, vodka);
• flavors.

And so it is with the stuffing. The choice is quite rich, and will satisfy the different tastes of consumers:

• chocolate;
• walnut;
• fruit jelly;
• dairy;
• lipstick;
• creamy.

The amount of filling sometimes exceeds 50% of the mass of the chocolate bar itself.

Chocolatespecial purpose:

• for diabetics - sugar is replaced with sorbitol and xylitol;
• for special forces - chocolate is saturated with vitamins and special additives.

White chocolate is the most high-calorie of all. It does not contain cocoa liquor, but only cocoa butter, milk powder, powdered sugar and vanillin, so it has a creamy color.

According to the release form

The process of forming a chocolate product resembles the smelting of precious metal or jewelry work. In both cases, the molten mass is poured into the molds prepared in advance. Chocolate in shape is also different:

• curly;
• tiled;
• patterned.

Figured chocolate is available in the form of hollow or solid chocolate figures (animals, insects, fairy-tale characters).

Slab chocolate has a weight of 10-250 grams and is poured into special molds in the form of bars.

Patterned - flat figures, usually they are sold in sets for different holidays.

Chocolate powder

This is one of the pure types of chocolate, which is the product of ground cocoa cake after pressing cocoa butter and grated cocoa beans. It looks like a dry brown mixture that tastes bitter. Cocoa drinks are prepared on its basis, they make a chocolate base for the cake and delicious creams.

Children are especially fond of chocolate. The soiled face of the baby causes tenderness and a smile, but what kind of chocolate can children have?

Advice for parents from nutritionists

Don't forget that chocolate is an allergen. Therefore, it is better to give milk chocolate to the child. Reducing the content of cocoa products in it provides a pleasant and delicate taste.

The fat content of these chocolates and chocolate products is minimized by including cream or milk powder.

Chocolate for a child should not contain fillers and additives. The simpler the composition, the less chance of an allergy. Of the food additives in the composition of chocolate, only lecithin can be present - this is an emulsifier (denoted as E322).

No matter how attractive and alluring chocolate figurines are, you should familiarize yourself with their composition, and only then give them to your child.

Rules of dating

At what age can you treat a child to chocolate? Up to a year it is better to abstain. But when parents dare, it pays to be careful.

Introduction to the product is very neat: a small portion at the beginning of the day. When rashes appear on the skin, you should forget about chocolate for now. If the acquaintance with the delicacy was successful, then sometimes you can please the child with a piece of chocolate.

Sometimes you have to give up a treat. You will have to exclude chocolate from the baby's diet if:

• there are violations of carbohydrate metabolism;
• diagnosed with diabetes;
• determined lactase deficiency in a child;
• has a tendency to be overweight;
• sedentary lifestyle.

The product itselfdoes not contain elements indispensable for he alth, which need to be supplemented with a child's diet. It's just a treat to pamper your dear little one.

Chocolate is loved by both adults and children. There are aged wines or brandy in the world, but there is no aged chocolate. If a chocolate bar fell into your hands, you should not put it off until tomorrow, you need to eat it today and get a lot of satisfaction from it.