Chocolate - a favorite almost all of us delicacy. His taste is familiar from childhood, and even the smell immediately enhances the mood. It has long been recognized that a very small piece of tile is able to make up for a significant loss of body physical strength, cause a lot of positive emotions. Chocolate contributes to the production of endorphins, called in the people "hormones of joy." Therefore, it is recommended as a therapeutic and prophylactic agent for neuroses, depressions, nervous exhaustion.
Origin, composition and types of product
Europeans learned about chocolate for a long time, back in the 16th century. His recipe was brought by Spanish conquistadors, first tried in liquid form from the Aztecs. Then the drink was made from honey taken in special proportions, grated fruits of vanilla and cocoa. Hence the birthplace of the product is the American lands on which the Aztec tribes lived. Depending on the ingredients, chocolate is distinguished white, milky and black, it is also bitter. In the production of the first one of the main components is milk powder. Its special aftertaste and aftertaste, reminiscent of caramel, set the tone for the whole treat. Characteristic and color of the produced products. Chocolate white does not have in its composition such a substance as theobromine. Therefore tiles are predominantly creamy or yellowish in color, like the old ivory. Vanilla, sugar and butter of cocoa beans complete the ingredients included in the delicacy. Of course, we are talking about the product in its pure form. After all, in addition to the basic composition, in chocolate, white and any other confectioners often include different fillings (jam, jelly, caramel, etc.), as well as peanuts and pistachios, raisins, candied fruits, wafers, etc. As for bitter chocolate, it is made from grated cocoa and cocoa butter, a small amount of powdered sugar. For dairy, among other ingredients, dry fatty milk or the same cream is taken. Often cognac, coffee and other flavors, spices and fillers are put in a delicacy: cinnamon, cloves, cardamom. They determine the taste of white chocolate, dark or milk.
Plain and porous
By its structure this delicacy can be homogeneous and porous. White porous chocolate, for example, is produced by the vacuum aging method. The product is even in the vacuum boilers about 4 hours before thickening and becoming hard. During this time, the chocolate mass is saturated with air, expands from its bubbles, and then retains a porous structure in the form of tiles.
Producing countries
Chocolate white was first produced almost 100 years ago - in 1930. His homeland is Switzerland, and the company that produced the product, was "Nestle". The initiative was picked up by the Americans, the next year developed a recipe and launched a delicacy created on its own technologies. In the second half of the 20th century, almost every confectionery chocolate factory in the Old and New Worlds began to operate a line for the production of white dessert. In the Russian food industry, the product appeared in post-perestroika times.
Degree of utility
It is generally believed that the most useful is dark chocolate, because In its composition only natural components are included. Milk and white - more complex by the number of ingredients and contain various additives. This is especially true of white. Although it all depends on the personal preferences and preferences of the consumer. The main task of the product is to deliver pleasant taste sensations. If you got them - excellent, with the task the chocolate has consulted!