2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Chocolate is a favorite treat for almost all of us. Its taste is familiar from childhood, and even the smell instantly improves mood. It has long been recognized that a very small piece of tile is able to make up for a significant loss of physical strength by the body, to cause a lot of positive emotions. Chocolate promotes the production of endorphins, popularly referred to as “hormones of joy”. Therefore, it is recommended as a therapeutic and prophylactic agent for neurosis, depression, and nervous exhaustion.
Origin, composition and types of product
Europeans have known about chocolate for a long time, back in the 16th century. His recipe was brought by the Spanish conquistadors, first tried in liquid form by the Aztecs. Then the drink was made from honey, grated vanilla and cocoa taken in special proportions. Therefore, the homeland of the product is the American lands where the Aztec tribes lived. Depending on the ingredients, white, milk and black chocolate are distinguished, it is also bitter. In the production of the first, one of the main components is milk powder. Its special taste and aftertaste, reminiscent of caramel, set the tone for the whole delicacy. The color of the products is also characteristic. White chocolate does not contain theobromine. Therefore, the tiles are predominantly creamy or yellowish, like old ivory. Vanilla, sugar and cocoa bean butter complete the ingredients included in the delicacy. Of course, we are talking about the product in its purest form. Indeed, in addition to the main composition, confectioners often include various fillings in white and any other chocolate (jam, jelly, caramel, etc.), as well as peanuts and pistachios, raisins, candied fruits, waffles, etc. As for bitter chocolate, it is made from grated cocoa and cocoa butter, a small amount of powdered sugar. For dairy, in addition to other ingredients, dry fat milk or the same cream is taken. Often cognac, coffee and other flavors, spices and fillers are put in the delicacy: cinnamon, cloves, cardamom. They define the taste of white chocolate, dark or milk chocolate.
Regular and porous
This delicacy can be homogeneous and porous in its structure. White aerated chocolate, for example, is produced by vacuum curing. The product, before it thickens and becomes solid, is in vacuum boilers for about 4 hours. During this time, the chocolate mass is saturated with air, expands from its bubbles, and then retains its porous structure in the form of tiles.
Producing countries
White chocolate was first produced almost 100 years ago - in 1930. His homeland is Switzerland, and the company that producedproduct, became Nestle. The initiative was taken up by the Americans, who developed a recipe the following year and launched a delicacy created using their own technologies for sale. In the second half of the 20th century, almost every confectionery chocolate factory in the Old and New Worlds began to operate a white dessert production line. The product appeared in the Russian food industry in the post-perestroika period.
Degree of usefulness
It is generally accepted that dark chocolate is the most useful. it contains only natural ingredients. Milk and white are more complex in terms of the number of ingredients and contain various additives. This is especially true for white. Although it all depends on the personal sympathies and preferences of the consumer. The main task of the product is to deliver pleasant taste sensations. If you got them - great, the chocolate bar did its job!
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