The Road of Chocolate.
Chocolate is an emotion..!!
Yeah… I’m a Chocoholic (chocolate lover).
Now, let’s drive into the Stories of chocolates.
Making of Chocolate:
Chocolate is made out of Cocoa beans. It is also known as Theobroma cacao. It is usually brown and solid block or paste which is made by crushing and grinding the cocoa beans. The cocoa seeds are fermented, cleaned, dried and roasted. After this the nibs are refined removing the shells and cocoa mass is produced. The Cocoa mass is heated and the liquid is called chocolate liquor. This liquid is cooled and processed into cocoa solids and cocoa butter. Cocoa solids and cocoa butter are mixed with sugars and used for preparation of chocolates. criollo, forastero, and trinitario are the major cocoa variants. Cocoa nibs contains a chemical called theobromine which gives the chocolate its characteristics.
History of Chocolates:
In 900 A.D Mayans from Central America used chocolate liquor for Mayan treat. It was called as “Food of Gods” because of its medicinal properties. Later they even used beans as Currency and to pay taxes. In 18th century, this was a fashionable drink for Europeans only the rich could afford.
Types of chocolates:
In 1850’s English man Joseph fry invented Solid chocolate. Now-a-days, we are consuming is much of sweetened chocolate which is combined with sugars. There are 3 types of chocolates which are commonly used.
- Dark chocolate: This is a mixture of cocoa nibs and cocoa butter with little amount of sugar. This is loaded with nutrients, Antioxidants and it can even decrease the risk of Heart diseases. It is said that the flavonoids in this can even protect us from the sun.
- Milk chocolate: This is made with powdered or condensed milk. The minimum of 20-25 % cocoa is added.
- White Chocolate: This is made out of cocoa butter, sugar and milk without any cocoa solids. The pale ivory coloured and lacks many of cocoa and milk compounds.
- Unsweetened: This is known as Bitter or Baking chocolate.
It contains nutrients which include Iron, Potassium, Calcium and B- vitamin Riboflavin. Mono unsaturated fatty acid which is present in cocoa butter considered as healthy fat. It helps us to stay fit and reduces the risk of heart diseases by lowering the levels of cholesterol and helps in increasing HDL and decreasing LDL. It also helps to improve memory and makes your mood better. Cocoa contains flavonoids which helps in preventing cell damage and promote blood health.
Effects of chocolates:
If the limit of cocoa exceeds, you need to face severe health issues. We need to choose chocolates that are having 70 % and above cocoa content.
Intake of milk chocolate much can get Diabetes and tooth problems because of its high sugar levels. Many people may also experience anxiety, depression, rapid heartbeat, tremors, sleep problems, restlessness, and even more. Sometimes you may experience nausea and vomiting too. Less than 70% may even escalate your body weight due to high calorie content. Excess of Theobromine can cause acute kidney damage, heart failure and dehydration. Lead may be present in the cocoa which is also harmful, especially to children.
Dark Chocolates (per 100 gm)
Milk Chocolates (per 100 gm)
White Chocolates (per 100 gm)
|Total fat||31 g||30 g||32 g|
|Saturated fat||19.0 g||19.1 g||19 g|
|Polyunsaturated fat||1.1 g||1.4 g||1 g|
|Monounsaturated fat||10 g||7g||9 g|
|Cholesterol||8 mg||23 mg||21 g|
|Sodium||24 mg||79 mg||90 mg|
|Potassium||559 mg||372 mg||286 mg|
|Protein||4.9 g||8 g||6 g|
|Total Carbohydrate||61 g||59 g||59 g|
|Sugar||48 g||52 g||59 g|
|Dietary fiber||7 g||3.4 g||0.2 g|
|Caffeine||43 mg||20 mg||0 g|
- The Aztec emperor use to consume more than 50 cups every day.
- The film “Willy wonka and the chocolate factory” was actually made to promote the new Wonka Bar candy and was financed by Quaker Oats.
- The largest Choco bar was weighed about 12,770 pounds.
- Each bar will have some amount of caffeine.
- In 2004, a study showed that in exchange of a choco bar 70 % of people has revealed their passwords.
- On an average, each bar contains eight insect parts, but it is considered as safe if the count is below 60 per each 100 gm.