Chocolate

Chocolate originated in Mexico, originally known as 'caca hottal', a drink made from cocoa beans. It tastes quite bitter, but when added sugar it tastes good. Therefore, there is a new name that 'Chocolates'

    The person who introduced the taste of chocolate to Spain was Hernando Cortes, a Spanish explorer who reached the heart of Mexico. to colonize It is said that Emperor Montessouma and the Aztecs thought that Cortes was a sea god. therefore welcomed by treating Kakahottal drink Or give him this chocolate. After this strange drink. It has spread into other countries in Europe and when it comes to England. The name of the chocolates was distorted to chocolate.

From 1765 onwards, many cocoa-based chocolate factories were established. both in Europe and America Chocolate milk is produced. chocolate bar coated chocolate as well as embellishing various chocolate images Denmark treats chocolate sandwiches as snacks.

    Chocolate was discovered two thousand years ago. After Queen Cleopatra of Egypt It is a product obtained from the seeds of the cacao tree in the tropical forests of the Americas. Classified in the family Theobroma cacao, meaning "food of the gods", the first people known to make chocolate were ancient civilizations in Mexico. and Central America These peoples include the Maya and the Aztecs of the Mesoamerican civilization. These people ground the cacao seeds and mix them with various seasonings to make a bitter drink. In addition to cooking Chocolate is also associated with religious and social life.

The Maya (250-900 AD) are the first people with clear evidence that the secret of the cacao tree was discovered by them. The cacao was brought from the rainforest and planted in the backyard. When the pods are released, the seeds are collected and fermented, roasted, and ground into a sticky texture. If you want to make a drink, mix it with water, sprinkle with pepper and cornstarch to get a fizzy chocolate drink with bubbles.

By the 14th century, the Aztec empire dominated most of the Mesoamerican civilization. Its capital was located in what is now Mexico City. The Aztecs traded cacao seeds with the Maya and other peoples. and also demanded tribute from their citizens and captives as cacao seeds as money. Like the early Maya, the Aztecs drank bitter chocolate with spices. The Mesoamericans at that time had no one to grow sugar cane, so no one put sugar.

It is said that the classical Maya people liked to drink chocolate on special occasions, while the royal family would drink it a lot. Only high-ranking rulers, monks, high-ranking soldiers, and respected merchants had the right to taste this holy drink. Chocolate plays an important role in royal and religious ceremonies. Monks use cacao seeds as offerings to the gods. and drink at important ceremonies As for the origin of the chocolate's name, no one has clearly explained it, but there are two possibilities. The first is a conjugation of the Maya word "chocolate", which means Let's drink chocolate together Another explanation is likely to come from the Mayan language "chocol" meaning hot, combined with the Aztec word "atl" for water. chocolate later in Europe

Divided according to the composition, then there are 2 types of chocolate:

1. Milk Chocolate (MILK) MILK CHOCOLATE CHOCOLATE MILK CONTAINS MORE THAN MILK. 12% and only 10-12% of cocoa mass

2. Chocolate without milk (DARK CHOCCOLATE) DARK CHOCCOLATE contains cocoa mass. 40-60% (SEMI-SWEET CHOCCOLATE/ BITTER-SWEET CHOCCOLATE) These two types, of course, the main ingredients are about 50-55% sugar, followed by 28-38% fat. In addition, chocolate also contains. Cocoa Butter (COCOA) BUTTER), lecithin and vanilla.

type of chocolate

    Chocolate is a dessert that people like to eat, especially children because of its sweet taste. Appetizing smell There are many forms of production, such as bar type, coated, filled with chocolate, consisting of cocoa liquor. (Cocoaliquar), cocoa butter (Cocoa butter), sugar, lecithin and various flavorings. May divide the type of chocolate into 3 types: Chocolate (Dark Chocolate), White Chocolate (White Chocolate) and Milk Chocolate (Milk Chocolate). White chocolate has ingredients like chocolate. But use quart cocoa butter. thus making chocolate look white and has a very sweet taste While in milk chocolate, reduce the amount of cocoa liqueur and add milk powder.

The chocolate production process is complicated. Let's start by mixing the ingredients. Fine grinding using 6 grinding rollers to reduce particle size. The particle size of the chocolate must be very small, should not exceed 35 microns. The kneading takes about 24-48 hours. Crystallization is controlled by controlling the temperature of the chocolate to form a stable form. Forming using a mold The mold should have a temperature of about 30 degrees Celsius so that the chocolate does not stick to the mold. Tap the mold to release air bubbles. Cool to eliminate cry from crystal control if heat removal is incomplete. There will be a melting of fat, a white stain on the face, which is called Fat bloom, making the product unappetizing. The properties of chocolate depend on its intended use, for example, chocolate chips in cookies must not melt when baked. Chocolate for coating must be low viscosity. weaker than normal When coating it will not be too thick.

    Chocolate is a dessert that has a relatively high nutritional value. In addition to providing energy from carbohydrates and fat, they are also quite high in vitamins A, D, K and iron. Eating chocolate should be eaten in moderation. Because it may result in health problems such as obesity, high blood pressure, as well.