What is chocolate made from? What is chocolate made of? Chemical composition and nutritional value of chocolate from cocoa beans

Chocolate is a popular all over the world confectionery based on cocoa butter, obtained from cocoa beans - the seeds of the chocolate tree. In Europe, cocoa appeared in the 16th century, thanks to Spanish sailors who met the fruits of the chocolate tree in the New World (in America). After the Europeans in the 17th century learned to add sugar to a cocoa drink, the fashion for chocolate began in Europe as a hot tonic drink based on cocoa powder. According to legend, at the French royal court of Louis XIV, a chocolate drink made from cocoa with sugar had a reputation as a love potion.

Since then, cocoa, and along with it chocolate, has won the love of consumers and found recognition around the world. Now, countless culinary masterpieces are prepared from chocolate, including at home. Among the most popular ingredients in chocolate recipes, in addition to cocoa powder itself, it is worth noting: nuts, raisins, coconut, dried fruits, candied fruits and vanilla.

Chocolate, along with the development of science, began to be attributed not only to delicacies, but also discovered its antioxidant nature, because chocolate contains a large number of natural antioxidants. And there are also amino acids, such as tryptophan, which is also found in other proteins (in dairy products, nuts, mushrooms). It is during the processing of tryptophan by the body that an important neurotransmitter is formed in the body - serotonin, it is also called one of the “happiness hormones”. The higher the percentage of cocoa in chocolate, the faster a person gets a slight feeling of euphoria when eating it. Black or milky option too of great importance do not have, although everyone believes that dark chocolate is able to do this faster.

To make chocolate at home, it is enough to know simple recipes, have the necessary ingredients in the kitchen and remember a few tips for making homemade chocolate:

• Ingredients: cocoa powder, butter, sugar or honey - must be High Quality and a sufficient amount, since the recipe for homemade chocolate cannot be approximate - it will not converge.
• To prepare chocolate at home, it is necessary to strictly observe the temperature regime of the heat treatment of the product, since chocolate does not tolerate a limit above +32 C. It is better to use a cooking thermometer or simply touch your hand to the burning limit.
• Due to the low threshold of heat treatment, it should not be carried out on an open fire, but in a water bath or in a double boiler. Otherwise, it is difficult to keep track of the temperature limit and food can be spoiled.
• Especially at first, at the stage - the first pancake is lumpy, you should not swing for a large portion of homemade chocolate. If everything goes well, you can move to larger portions.
• In the manufacture of chocolates with filling, it should be introduced in layers, alternating with chocolate.

To prepare a homemade chocolate bar, similar to a factory one, one cannot do without scarce cocoa butter, which alone can give a chocolate delicacy a certain rigidity of form.

What are the additives for homemade chocolate

As additives for homemade chocolate, you can use quite familiar ingredients, such as nuts: hazelnuts, peanuts, pine nuts, walnuts, or even pecans. Various candied fruits and dried fruits are also suitable for the role of the filler: prunes, raisins, dried apricots, citrus zest, coconut flakes, waffle or cracker crumbs.

Most often, these filling ingredients for homemade chocolate can be prepared using a conventional blender. The crushed fillers are introduced into the hot chocolate mixture, stirred until even, and only after that the liquid chocolate is poured into the prepared molds.

Classic homemade chocolate recipe

This recipe is for lovers of classic chocolate, without any additives and flavorings, which can be considered the base for preparing other varieties of this dessert.

Ingredients:

• cocoa powder - 200 grams;
• cocoa butter - 40-50 grams;
• granulated sugar or powdered sugar - 100 grams;
• butter - 20 grams.

According to the classic recipe, you can make chocolate at home like this:

1. Melt butter and cocoa butter in a water bath and double boiler.
2. In the resulting homogeneous mixture of butter, add a mixture of cocoa powder and granulated sugar with stirring until the mass is completely homogeneous.
3. At room temperature, allow the chocolate mass to cool slightly, pour it into molds and cool in the refrigerator.

homemade vanilla chocolate recipe

Based classic recipe you can make vanilla chocolate with the addition of dried fruits and nuts.

Ingredients:

• cocoa powder - 4 tablespoons;
• fresh whole milk - 100 milliliters;
• butter - 125 grams;
• granulated sugar - 1 glass;
• raisins, dried fruits and walnuts- 40-50 grams;
• vanillin - 0.5 teaspoon.

How to make vanilla chocolate at home:

1. Heat milk over low heat in a suitable container in a water bath.
2. In warm milk, heated over low heat, add sugar and vanillin with constant stirring, bringing them to complete dissolution.
3. In a separate water bath, dissolve the butter and pour it into a mixture of milk with sugar and vanilla.
4. After mixing these ingredients, add cocoa powder with constant stirring, in order to avoid the formation of lumps.
5. Hold the resulting homogeneous mixture on a minimum heat in a water bath for 25 minutes.
6. During this time, prepare the filling and add it in crushed form, stirring until smooth, into the chocolate mass before pouring into molds.
7. To harden, place the molds with it in the refrigerator for several hours.

The original coffee chocolate recipe

At first glance, it seems that it is not necessary to combine the smell of coffee and cocoa - they are good in themselves, but there are lovers of such culinary experiments and tastes. The original recipe for coffee chocolate at home is just for such gourmets.

Ingredients:

• cocoa powder - 50 grams;
• butter - 250 grams;
• dry milk - 250 grams;
• granulated sugar - 250 grams;
• ground coffee brewed - 1 teaspoon;
• lemon peel, dried fruits, nuts and vanilla - to taste.

According to the original recipe, you can make coffee chocolate like this:

1. Boil in a volume of water 3/4 cup and 1 teaspoon of natural ground coffee coffee flavoring, into which add vanilla or lemon zest and hold for 4-5 minutes on minimum heat.
2. Remove the resulting coffee from the heat, strain it and bring to a boil, at the moment of which add the mixture of cocoa and sugar with constant stirring, and continue to cook it on low heat for another five minutes.
3. In the resulting mixture, without removing it from the heat, add and thoroughly stir the milk powder, after it, removing from the heat, add the melted butter.
4. It remains to introduce the filling prepared from the above ingredients into the chocolate mass, stir until even and pour it into molds in order to cool them in the refrigerator for several hours.

Homemade milk chocolate recipe "Gentle"

Lovers of homemade milk chocolate will be drawn to this recipe for its simplicity, availability of ingredients and delicious results.

Ingredients:

• fresh milk - 100 milliliters;
• butter - 50 grams;
• cocoa powder - 4 tablespoons;
• granulated sugar - 1 glass;

According to the homemade recipe, milk chocolate "Nezhny" is prepared as follows:

1. Pour the mixture of granulated sugar and cocoa powder into the milk heated in a suitable container with constant stirring until they are completely diluted without lumps.
2. In a separate container in a water bath, dissolve the butter, which is poured into the warm chocolate mixture and, after stirring, bring to a boil over low heat, transfer it to the minimum fire mode and let it boil for 2-3 minutes.
3. If there is a filling, then introduce it into a still warm mass and, pouring into molds, cool in the refrigerator for several hours.

Recipe for homemade chocolate "Lakomka"

The recipe for such chocolate is good because home-made tiles are not much different from factory-made ones, although they do not contain cocoa butter in short supply and the rest of the ingredients are simple and affordable.

Ingredients:

• whole milk - 5 tablespoons;
• cocoa powder - 150 grams;
• butter - 70 grams;
• powdered sugar or granulated sugar - 100 grams;
• premium wheat flour - 1.5-2.0 teaspoons.

You can make homemade Lakomka chocolate like this:

1. In the milk heated in a suitable container over low heat, gradually pour the dry mixture of granulated sugar and natural cocoa powder with constant stirring until the liquid mass is completely homogeneous.
2. At the same time, dissolve the butter in another bowl in a water bath and pour it into the milk mixture with constant stirring, bring to a boil and remove from heat.
3. sifted through a fine sieve wheat flour first dilute in a small amount of chocolate mixture, then stir without lumps in the total chocolate mass.
4. Put a homogeneous mixture on low heat and, while stirring, do not bring to a boil, hold it until it boils.
5. Pour warm chocolate similar to sour cream into greased molds and place in the freezer to harden for 3-4 hours, after which the treat will bring chocolate pleasure to guests and hosts.

A quick recipe for homemade chocolate "For tea"

The effect of bitter chocolate according to this recipe is achieved by introducing the maximum amount of cocoa powder into its recipe, which will give it the natural bitterness of cocoa beans. In addition, changing the ratio of cocoa and sugar allows you to prepare complex chocolate treats.

Ingredients:

• cocoa powder - 100 grams;
• granulated sugar - 1 tablespoon;
• butter - 50 grams.

Cook homemade chocolate "For tea" like this:

1. Melt the butter in a water bath in a suitable container.
2. Mix cocoa powder and granulated sugar in a dry version and, while stirring, add to the melted butter, bringing to a homogeneous mass.
3. Bring the resulting chocolate mass in the form of thick sour cream to a boil and cook over low heat with stirring for 2 minutes.
4. It remains to pour the slightly cooled boiled chocolate mass into the prepared forms, cool at room temperature and place in the refrigerator or freezer to solidify the chocolate product.

Recipe for homemade chocolate with honey

And although the process of preparing such a delicacy takes time, scarce ingredients and careful execution of the recipe, the end result will fully thank the home confectioner with delicious chocolate.

Ingredients:

• grated cocoa - 400 grams;
• liquid honey - 100 milliliters;
• cocoa butter - 200 milliliters.

According to a homemade recipe, chocolate with honey is prepared as follows:

1. Melt the cocoa butter in a water bath.
2. With constant stirring, pour grated cocoa into it in small portions, bringing the whole mass to homogeneity, then pour liquid honey into it while stirring, stirring evenly.
3. Heat the homogeneous mass in a water bath to +40 C, but no more, since honey loses its beneficial properties above this temperature barrier.
4. Pour the chocolate-honey mass into prepared molds, let the chocolate form at room temperature for 8-12 hours until completely solidified.

• The bitterness and hardness of homemade chocolate depends on the proportion of cocoa powder in its recipe.
• When adding flour to the number of ingredients, it is necessary to strictly follow the recipe for making homemade chocolate, since if the norm is reduced, it can freeze poorly even in the freezer.
• If it is possible to use cane brown sugar for making homemade chocolate, then it should be preferred to white beet sugar, because the former not only contains valuable minerals, but also makes chocolate much tastier.

By the way, did you know that chocolate chilled in the refrigerator will be softer than from the freezer. For pouring chocolate, silicone molds are preferable, as it is easier to extract from them.

Many people love chocolate. But not everyone knows from what and how this delicacy is made. In this article, you will learn how and what chocolate is made, what path it goes through before getting to us and giving pleasure.

What is chocolate made from?

Chocolate is a product based on cocoa beans. In this chapter, we will consider step by step how the production of chocolate begins, where the tree grows, from the beans of which this sweet is made, what path cocoa beans go through before they become melt-in-your-mouth chocolate.

Cocoa is native to Central and South America. It was there, many thousands of years ago, that the ancient Aztec and Mayan tribes made a drink called "chocolatl" by mixing crushed cocoa beans with water and adding hot peppers.

Chocolate tree, as cocoa is also called, is an evergreen spindle-shaped tree with a height of 5 to 8 meters. It grows in tropical countries south of the equator.

Cacao flowers are small, pale yellowish or pale pinkish and bloom throughout the year. After pollination, fruits that are impressive compared to the flowers themselves develop, in which cocoa beans are located. One such fruit can contain 30 to 50 cocoa seeds about the size of olives. Although they can differ both in size and in smell, depending on the place where the plant variety grows.

When freshly picked, they do not even closely resemble the chocolate that we know: neither in color nor in smell.

Although South America is the birthplace of cocoa beans, today this tree is cultivated in many countries of the world for the sake of obtaining cocoa beans, where there are appropriate growing conditions for this, including the countries of Africa and Asia.

The main suppliers of raw materials for sweet products are Mexico, Colombia, Ecuador, Venezuela, Brazil, Indonesia, Malaysia, African countries.

Collection of cocoa beans

Cocoa fruits are considered ripe when the shell turns bright yellow or orange, almost red. It is interesting that the pod does not grow on a branch, but directly from a tree trunk on a small petiole.

They are collected twice a year. As a rule, the first time before the start of the dry season and the second time before the start of the rainy season. Although, in principle, nuts can be harvested continuously all year round. Harvest times vary by country. But the process of turning the beans into chocolate is the same and begins immediately after the fruits are harvested.

After the fruits are removed from the tree (and this work is entrusted only to experienced harvesters), the fruit is cut into several pieces and immediately subjected to fermentation or fermentation.

Fermentation or fermentation

Removed and cut, the fruits are fermented under the influence of sunlight until the beans turn from cream to purple. Where there is no possibility for fermentation under the sun, fermentation is carried out in special drying ovens.

The fermentation system is different. In Africa, the "heap method" is more popular, i.e. fruits are laid out on banana leaves. In South America - in barrels.

Under the influence of heat and light, the pulp of the fruit begins to ferment. Fermentation can last from 5 to 10 days, during which the color of the beans changes, the familiar chocolate aroma appears, and some of the bitterness that is present in the plucked fruit is lost. During fermentation, the beans are mixed several times to obtain a more even flavor of all the harvested beans.

Drying beans

The next step after fermentation is drying. Beans must be well dried. This is usually done in the sun. The beans are laid out in a thin layer on wooden or bamboo mats or decks and dried for 7 to 14 days under the scorching sun. During drying, they must be turned over several times to dry evenly and to avoid mold.

After drying, the beans can be reduced by almost half of their original volume.

Then they are sorted and placed in bags, which are then sent for export.

Watch in the video all the stages of growth and collection and drying of cocoa beans

Preparation of cocoa mass

Once the crop is dried and packaged, the role of cocoa producing countries in chocolate production ends. Further, the process of preparing the beans into chocolate products begins directly with the chocolate producers.

First step - frying

Once the beans have reached the chocolate manufacturer, they can be mixed with other beans purchased from different countries. The fact is that cocoa beans, depending on the country of cultivation, may differ in their taste and aromatic qualities.

Then the beans are placed in drying cabinets and dried at not very high temperatures. After drying, the beans are shelled, i.e. separate the thin outer shell.

The drying system of cocoa beans varies from manufacturer to manufacturer. Some use standard ovens, others use rotary ovens to dry the beans evenly. But at what temperature which manufacturer dries the beans - trade secret. Indeed, in the process of drying, you can adjust the taste and aroma of the future chocolate.

Cracking

This is the name of the process in which the thin outer shell is separated from the beans, which is blown away by a fan. And only pure cocoa beans remain.

chocolate production

After peeling or cracking comes the main moment - the production of chocolate. The remaining clean beans are crushed, resulting in cocoa liquor - a semi-finished product from which cocoa butter is subsequently obtained. To do this, this semi-finished product is placed under a press and under high pressure squeeze out oil. Cocoa powder is made from the cake remaining after pressing. The oil is used to make chocolate. Thus, after pressing, two products are obtained: cocoa powder and cocoa butter.

Some manufacturers of this sweet confectionery product are replacing cocoa butter with cheaper vegetable oils. Therefore, when buying, you need to study the product label well. It can contain only cocoa mass and cocoa butter and no other oils.

Conching

Conching is one of the most important steps in chocolate production. It is during conching that the final taste and aroma of chocolate is created.

Conche is a cylindrical stirrer in which the chocolate mass is mixed, shaped like a shell.

First, all the ingredients are put into the machine exactly according to the recipe. Then they are mixed into a homogeneous chocolate mass, crushed into a fine powder, the particles of which are so small that they cannot be felt by the human tongue.

During conching, sugar is added to the mass, milk powder if it is milk chocolate and other flavoring additives: lecithin for greater fluidity of the chocolate mass, cocoa butter, vanilla. This process lasts from several hours to several days and is determined by the manufacturer's recipe.

During the conching process, the chocolate mass may be heated several times and then cooled again until the mass has a good glossy appearance and the desired texture.

During conching, under the action of heat and contact with air, several physico-chemical processes occur:

Distribution of milk and cocoa fats in the chocolate mixture;

The moisture present in the mixture evaporates;

Volatile acids disappear completely or partially depending on the time of conching, which affects the final taste of the chocolate;

The caramelization process takes place, the mass becomes smooth and shiny, which also affects the final taste of chocolate, this is especially important for milk and white chocolate.

After the chocolate mass becomes homogeneous, it is fed to the next stage.

Hardening and forming

Good chocolate should make a clear click sound when broken. This is achieved through the tempering process - the controlled heating and cooling of the chocolate mass in order to form the correct arrangement of crystals in the chocolate. If you just let the chocolate mass cool naturally, then the chocolate will be soft and crumbly, and will not melt evenly in your mouth.

The hardening process can be done manually, but it is time consuming. So most manufacturers use special machines for this.

The last step in making chocolate is molding. pouring chocolate mass into molds. At large enterprises, this procedure takes place on a conveyor, on which the required amount of chocolate mass is laid out in each form. But in small enterprises, this process is most often done manually.

Package

After the final cooling of the chocolate, it is wrapped in wrapping paper and sent to the warehouse for subsequent delivery to customers.

Types of chocolate

In general, there are only three main types of chocolate:

Black or bitter;

Lactic;

The other variations of chocolate products that we see in the store are varieties of these three types of chocolate. It can be porous, vegan, kosher, for diabetics, with various fillers. The basis for these types of chocolates are the first three main types.

Bitter or dark chocolate. For its production, only cocoa mass, cocoa butter and sugar are used. Depending on how bitter or sweet dark chocolate can be, the amount of sugar varies. Usually on the labels of such chocolate you can see "dark" or bitter chocolate. This means that dark chocolate has a minimum amount of sugar. In the dark - more. This is a very hard chocolate and should melt in your mouth.

Milk chocolate. Milk chocolate contains cocoa mass, cocoa butter, milk powder, sugar. This type of chocolate is the most common. It is more often used in cooking and confectionery for the manufacture of glazes.

For the first time, residents learned about the possibility of making chocolate from cocoa beans ancient civilization Olmec culture in South America. One man, going hunting in the jungle, randomly found amazing beans that struck him with a pleasant taste and aroma. Since then, the seeds of the cocoa tree have been used in the creation of various drinks and sweets for the upper class people and ritual offerings to the gods.

Around 1530, Hernán Cortés returned from South America to Europe and brought cocoa beans with chocolate with him. The Europeans liked the new delicacy, and chocolate began to be produced in confectionery shops.

Since that time, cocoa beans have become such a value that they even paid with these grains instead of money.

Related materials:

Interesting facts about chocolate

Cocoa beans have been discovered in South America

The recipe has changed and improved, but the basic principle of making chocolate has remained the same to this day. Today, most of the chocolate products are made in confectionery factories, so lovers of sweets are offered a large selection of chocolate products. Enjoying the taste of sweets, the question arises: how is chocolate made?

Preparation of cocoa beans

factory chocolate

For the production of chocolate in a factory or at home, it is recommended to use only high quality ingredients. Any change in the composition or technological process can lead to a deterioration in taste. Factory chocolate must meet high standards and satisfy the desires of consumers as much as possible. Therefore, for the production of chocolate, enterprises purchase high-quality ingredients from suppliers.

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There are several types of chocolate:

• regular - the content of cocoa products from 35% to 55-60%;
• special chocolate - diabetic and for the military;
• dessert - with additives;
• with stuffing;
• porous;
• bitter;
• white.

Peeled cocoa beans are crushed in special plants

Initially, high quality raw materials and prescription fillers are selected. On special installations under the control of the operator, the beans are cleaned of debris, cocoa shells and contaminants. With the help of crushing devices, the kernels are crushed and sent along the conveyor belt for roasting in an electric oven. Roasted crushed bean kernels are passed through a sieve with holes of different diameters and sorted according to the required size. Large particles are used to make bar chocolate, and small ones are added to the fillings.

There are the following fillings for chocolate:

• fruit and marmalade;
• fondant chocolate;
• fondant-creamy;
• praline;
• liqueur.

Interesting fact: Chocolate first appeared in Russia in 1786 thanks to the traveler Francisco de Miranda.

Cooking cocoa

Cocoa beans are ground into powder

Cocoa bean particles are sent to special grinding plants, in which they turn into a fine powder, similar to flour. Confectioners try to achieve maximum grinding, because the smaller the particles, the better the taste of the chocolate.

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Preparation of chocolate mass

Preparation of cocoa powder

Rolling chocolate mass

The powder is poured into a special container at a temperature above + 40 ° C, so that it begins to release oil and take on a creamy consistency. The finished mass is transferred to the rolling apparatus, in which it is subjected to mixing and additional grinding under the pressure of the rollers. As a result, the plastic mass becomes clumpy and loose.

At this stage, various additives are used to make chocolate, for example: dairy products, nut kernels, vanillin, milk, raisins.

Interesting fact: The first chocolate market in Russia was created by Alexei Ivanovich Abrikosov in 1880 with the name "A. I. Abrikosov's Sons Association".

Conching

Once the ingredients are added to the chocolate mixture, the operator sends it to the conching machine. In a special open container, mixing takes place in a heated state for up to 72 hours. Prolonged contact with air and constant stirring, allows you to weather the mixture of unpleasantly smelling and tannins and thereby improve the quality and taste of future products.

Let's look at a chocolate bar or any chocolate product and think about how something we love so much and often eat in large quantities is made? What is this delicacy? How is white chocolate made? What is the origin of cocoa beans? If you could not immediately answer these questions, then let's try to figure it out together. Today we are going to the chocolate museum, once the chocolate factory of the manufacturer Stollwerk (German: Stollwerck) in the German city of Cologne.

So where does it all begin. Everything is obvious, from a cocoa tree - a species of trees from the genus Theobroma (lat. Theobroma). In the wild, such trees grow in the tropical forests of Central and South America, in Mexico, but cocoa is currently cultivated in all tropical countries.

Cocoa fruits, similar to rough, elongated lemons, ripen in 4–7 months, after which they are cut by workers (previously mostly slaves). One such fruit weighs from 300 gr. up to 1 kg.

Inside the fruit in five rows along the longitudinal furrows are cocoa beans surrounded by pulp. They are essential for the production of chocolate. Inside the fruit can be from 20 to 60 seeds. Depending on the recipe, one fruit can produce from half to three tiles (100 gr).

However, they must first be fermented and dried. Cocoa beans are poured into wooden boxes and covered with banana leaves. Thanks to this fermentation process, the fruit releases its aroma under the influence of temperature and becomes less bitter. After that, the cocoa beans are dried in the sun for about a week.

Further, cocoa beans are controlled, sorted, classified by type, cleaned, weighed, packed and transported to the customer.
The main producers of cocoa beans are: Ivory Coast, Indonesia, Ghana, Nigeria, Cameroon, Brazil, Ecuador.

At the next stage, cocoa beans are roasted to reveal a specific flavor.

In special installations, the husks are separated, after which they are crushed to form cocoa liquor (or cocoa mass that occurs when heated)

At the next stage, the cocoa mass is placed under the press and the cocoa butter is pressed. The rest is ground into cocoa powder. You can start making chocolate.

After a few more technical steps, the so-called conching is performed - mixing the ingredients.

For example, one bar of milk chocolate consists of the following components: 40% sugar, 25% milk powder, 20% cocoa butter, 14% cocoa mass, 0.5% lecithin and 0.5% vanillin (total: 34% cocoa) . White chocolate contains no cocoa mass at all.

At the final stage, tempering is carried out, the chocolate is heated and cooled several times. It remains to pour the almost finished product into molds and cool again.

The last stage is packaging and packaging.

These were the main stages in the production of chocolate. Of course, depending on the variety and type of product, new steps and stages appear.

A few more photos from the Cologne Chocolate Museum.

Friends, have a nice tea party!

Chocolate (English Chocolate, French Chocolat, Spanish Chocolate) is a term for various types of confectionery products made using cocoa fruits.

ABOUT CHOCOLATE - general information:

Origin of the name "chocolate":
The word “chocolate” comes from the Aztec word “xocol?tl” (the name of a drink made from cocoa beans, literally “bitter water” (Nahuatl xocolli “bitterness”, atl “water”).
The modern cocoa drink includes: cocoa powder, milk, sugar, cinnamon, hot peppers and sometimes vanilla.

Raw materials for chocolate:
The main raw material for the production of chocolate and cocoa powder are cocoa beans - the seeds of a cocoa tree that grows in tropical regions of the globe.

By origin, cocoa beans are divided into three groups:
* American;
* African;
* Asian.

The names of commercial varieties correspond to the name of the region of their production, the country or port of their export (Ghana, Bahia, Cameroon, Trinidad, etc.).

By quality, cocoa beans are divided into two groups:
* noble(varietal), with a delicate taste and a pleasant delicate aroma with many shades (Java, Trinidad, etc.);
* consumer(ordinary), having a bitter, tart sour taste and a strong aroma (Baya, Para, etc.).

Cocoa beans are in the pulp of the fruit of a cocoa tree, 30-50 pieces each, have an almond-shaped shape, about 2.5 cm long. The bean consists of a solid core formed by two cotyledons, an embryo (sprout) and a hard shell (cocoa shell).

Cocoa beans of freshly picked fruits do not have the taste and aroma properties characteristic of chocolate and cocoa powder, they have a bitter-tart taste and a pale color. To improve the taste and aroma, they are subjected to fermentation and drying on plantations.

The main components of the dry matter of cocoa beans are fats, alkaloids - theobromine, caffeine (in small quantities), proteins, carbohydrates, tannins and minerals, organic acids, aromatic compounds, etc.

Fat (cocoa butter) is contained in the amount of 52-56% dry matter. At a temperature of 25 ° C, cocoa butter is hard and brittle, and at 32 ° C it is liquid, so it melts in the mouth without residue.

In the process of technological processing, the main semi-finished products are obtained from cocoa beans: cocoa mass, cocoa butter and cocoa cake. Cocoa mass and cocoa butter with powdered sugar are used to make chocolate; cocoa powder is obtained from cocoa cake.

Chocolate classification:
Depending on the method of processing, the chocolate mass is divided into dessert and ordinary.
Dessert chocolate mass has high aromatic qualities and fine dispersion. It acquires these properties as a result of particularly careful and lengthy processing. The sugar content in it is not more than 55%.

Ordinary chocolate mass has lower taste and aromatic qualities and less fine dispersion. The sugar content in it is not more than 63%.

Aerated chocolate is obtained mainly from the dessert chocolate mass, which is poured into molds on? volume, placed in vacuum boilers and kept in a liquid state (at a temperature of 40 ° C) for 4 hours. When the vacuum is removed, due to the expansion of air bubbles, a finely porous structure of the tile is formed.

Depending on the composition, chocolate is divided into chocolate without additives, with additives, with filling, diabetic and white.

Chocolate without additives is made from cocoa mass, powdered sugar and cocoa butter. Such chocolate has specific properties inherent in cocoa beans. By changing the ratio between powdered sugar and cocoa mass, you can change the taste of the resulting chocolate - from bitter to sweet. The more cocoa mass in chocolate, the more bitter taste and more bright aroma possesses chocolate and the more it is appreciated.

The main varieties of chocolate without additives:
* dessert
* figured chocolate
* common

Chocolate with additions is made from cocoa mass, cocoa butter, powdered sugar and various nutritional, flavoring and aromatic substances. Powdered milk, dried cream, nut kernels, coffee, waffles, candied fruits, alcohol, cognac, vanillin, food essences, etc. are most often used as additives. The ratio between the listed components of chocolate reflects the features of its range and varies widely.

Chocolate with filling is made from chocolate mass without additions and with the addition of milk. They produce it in the form of tiles, loaves, shells and other figures with various fillings: walnut, fondant, chocolate, fruit-jelly, cream, milk, creamy. The amount of filling should be no more than 50% of the total mass of products.

Chocolate diabetic is intended for diabetic patients. Instead of sugar, sorbitol, xylitol, mannitol are introduced into the composition of chocolate.

White chocolate is prepared according to a special recipe from cocoa butter, sugar, milk powder, vanillin without adding cocoa mass, so it has a creamy color (white) and does not contain theobromine.

Depending on the form, chocolate is produced in the form of bars, figures and powder.

Chocolate figures are made from dessert chocolate mass in the form of various hollow objects and animal figures.
Powdered chocolate is made from cocoa mass and powdered sugar without additives and with the addition of dairy products.

Chocolate Guidelines:
The taste and aroma are clearly expressed, characteristic of this species. Color from light brown to dark brown, for white chocolate - cream. The shape is correct, without deformation, in the form of tiles, loaves and various figures, both with and without a pattern. The front surface of the chocolate should be shiny, without sugar and fat bloom, in chocolate with milk - slightly dull, in chocolate with unground additions, the underside of the bar with an uneven surface. The consistency should be solid, the structure should be homogeneous, the fracture should be matte, for porous chocolate - cellular. Additions that are not introduced in a finely ground form are evenly distributed in the chocolate mass.

HISTORY OF CHOCOLATE

A drink made from the fruits of the cocoa tree appeared about 3,000 years ago. It is assumed that the Almec Indians, whose civilization existed in the 2nd century BC, were the first to come up with it. e. in southeastern Mexico, Honduras and Guatemala. In the 1st century A.D. e. Mayan civilization replaced the Almec civilization. Having populated the Yucatan peninsula of Central America, the Maya discovered cocoa trees here and, like the Almecs, having planted plantations of this plant, began to prepare a drink from its seeds. Considering cocoa to be a divine gift, the Maya prayed and made sacrifices to the cocoa god Ek Chuakhe. Cocoa beans were also used as a special currency.

In the XII-XIV centuries, the Aztec state existed on the territory of modern Mexico. Having conquered neighboring tribes, the Aztecs exacted tribute from them, which included cocoa beans used to make a drink, as well as a bargaining chip. The Aztecs had special units for measuring cocoa beans. One bag contained about 24 thousand cocoa beans, which was equal to 3 ksipuipilis. About 40,000 bags of cocoa beans were delivered daily to the palace of the famous Aztec emperor Montezuma.

For Emperor Montezuma, a chocolate drink was prepared in the following way: roasted cocoa beans were ground with milk corn grains, and then mixed with honey, vanilla and agave juice.

There is an ancient legend about a Mexican gardener named Quetzalcoatl, who was endowed by the gods with the talent to set up beautiful gardens. Once Quetzalcoatl grew a nondescript tree, which he called cocoa. The seeds of its fruits, similar in shape to cucumbers, were bitter in taste. But the drink prepared from them inspired vivacity and dispelled melancholy. And people began to value cocoa worth its weight in gold. Quetzalcoatl became rich and, corrupted by wealth, imagined himself equal to the almighty gods. For this, the gods punished him, depriving him of reason. In a fit of rage, the gardener ruthlessly destroyed all but one of the plants. This plant turned out to be a cocoa tree.

In 1519, the conquistador Hernan Cortes conquered part of Mexico and its capital, Tenochtitlan. The Spaniard was interested in the huge stocks of dried cocoa beans that he discovered in the pantries of the palace of King Montezuma.

Although the bitter drink made from the beans of the cocoa tree was not to the taste of the Spaniards, they appreciated its aroma and tonic effect.

Returning to Spain, the conquistador, hoping to appease the king, who had already heard rumors about the atrocities he was doing, brought him cocoa beans and a recipe for making a drink as a gift. The royal couple liked chocolatl (renamed chocolate) very much, and this drink quickly became fashionable among the Spanish nobility. Cane sugar, cinnamon and nutmeg were added to chocolate, making the drink much tastier.

There is an opinion that the first European who tried chocolate was Christopher Columbus.

In 1502, the inhabitants of the island of Guyana treated the famous traveler to a hot drink made from cocoa beans. But Columbus did not like the hot bitter drink flavored with unknown odorous herbs.

It should be noted that cocoa beans were very expensive at that time. They were used as currency. For example, 100 cocoa beans could buy a slave. Chocolate was considered a panacea for many diseases and was used as a medicine. However, chocolate was also used for criminal purposes. The bitter taste and strong aroma of chocolate masked the taste of poison well.

At first, a drink made from cocoa beans was recognized as an exclusively masculine drink, as it was very strong and bitter. But the British in 1700 guessed to add milk to chocolate, which made the drink easier and more delicious. Since then, chocolate drink has been loved by women and children.

Due to the fact that the supply of cocoa beans was insufficient, the Spaniards hid the secret of cocoa seeds from other states. Only in the 17th century did the rest of the population of Europe learn the secret of a wonderful drink.

The Catholic Church forbade eating during fasting anything that gave pleasure. Therefore, for a long time there were disputes about whether it is possible to drink chocolate during fasting. In 1569, the bishops of Mexico held a special meeting on this occasion, at which they decided to send Father Gerolamo de San Vincenzo to the Vatican so that the Pope himself would resolve the dispute. Pope Pius V was in some confusion. He had never tasted chocolate and didn't even know what it was. Gerolamo offered him a cup of cocoa. Dad took a sip of his drink, grimaced and uttered the historic phrase: “Chocolate does not break the fast, such disgusting things cannot bring pleasure to someone.”

The Italians were the first to invent a license for the production of chocolate. In the Netherlands, cocoa beans were a contraband commodity, and the Holy Roman Emperor (XVI century) Charles V even wanted to introduce a monopoly on cocoa beans.

But the main contribution to the spread of chocolate in Europe was made by Anna of Austria, the daughter of the Spanish king Philip III and the wife of the French king Louis XIII. In 1616, she brought a case of cocoa beans to Paris, and chocolate soon became popular throughout Europe. But despite its popularity, chocolate remained very expensive. For a long time only aristocrats could afford to enjoy this marvelous drink.

Over time, the number of cocoa plantations has increased significantly, improved industrial production chocolate, thanks to which this product has become available to the general public. In 1659, the Frenchman David Chailloux opened the world's first chocolate factory, and in the middle of the 18th century, the first confectioneries appeared in France, where visitors were offered their favorite drink; By 1798, there were already about 500 such establishments in Paris. And in England, the famous Chocolate Houses have become more popular than tea and coffee shops.

Until the beginning of the 19th century, chocolate was consumed exclusively in liquid form, until the Swiss Francois Louis Caillet created the world's first solid chocolate bar in 1819. In 1820, a chocolate factory was built near Vivi.

Soon chocolate factories began to open all over Europe. Technologies for the manufacture of solid chocolate have been constantly improved. Nuts, candied fruits, various sweets, wine and even beer began to be added to the recipe for solid chocolate.

In 1875, the Swiss Daniel Peter mixed cocoa mass with condensed milk. Thus was born milk chocolate, or, as it was called, Swiss chocolate. At the same time, Rudolf Lindt developed machines for rolling cocoa mass, as a result of which excess moisture was removed from the chocolate mass, and it became thick and tender.

As for Russia, the first chocolate factories were opened in Moscow at about the same time as in other European cities, in the middle of the 19th century. However, the production of bar chocolate in our country was controlled mainly by foreigners, since there were few domestic specialists at that time. The largest enterprises at that time were the German company Einem (later Krasny Oktyabr) and the French family company A. Sioux & Co." Of the domestic enterprises, the most famous was the Babaevskaya factory, founded by Alexei Ivanovich Abrikosov.

Today world production chocolate and chocolate products is more than 4 million tons, their largest producers and consumers are the USA, Great Britain, France, Germany, Switzerland and Japan. So, for example, the consumption of chocolate in Switzerland is 19, in the USA - 13, and in Russia - 4 kilograms per capita per year.

COMPOSITION AND CLASSIFICATION OF CHOCOLATE

Chocolate is a product of processing cocoa beans with sugar.

Chocolate contains:
carbohydrates - 5-5 5%);
fat - 30-38%;
protein - 5-8%;
alkaloids (theobromine and caffeine) - approximately 0.5%;
tannins and minerals - approximately 1%.

Energy value (per 100 g of product):
chocolate - 680 calories;
chocolates - 460 calories;
cocoa - 400 calories.

Chocolate contains phenylethylamine, tryptophan and anandamide (substances that affect the emotional centers of the brain and create a feeling of love in the human body), magnesium and iron.

The composition of modern varieties of chocolate, in addition to cocoa beans and sugar, skimmed milk powder, glucose syrup, vanilla or vanillin, ethyl alcohol syrup, invert sugar, vegetable (nut) oils, nuts (hazel, hazelnuts, almonds), lecithin, pectin, natural or artificial flavors , preservatives (sodium benzoate), citric acid, orange and mint oils.

cocoa beans 50% consist of cocoa butter, which at a temperature of 22-27 ° C is hard and brittle, and at a temperature of 32-36 ° C it begins to melt, i.e. its melting point is below the temperature human body. Therefore, real chocolate melts quickly in the mouth and does not leave a feeling of viscosity. Chocolate should not contain other fats other than cocoa butter. Additives such as milk fat, palm, coconut or peanut oils significantly degrade the quality of this treat.

Milk chocolate bar contains 15% cocoa butter, 35% sugar and 20% milk powder, semi-bitter - 45% sugar and up to 5% cocoa butter, and bitter - 40% sugar.

Concerning white chocolate then it does not have a characteristic chocolate color, since it does not contain cocoa liquor, but has White color with a yellowish tint. More than 20% of milk powder is introduced into such chocolate, and only cocoa butter is used as a cocoa product. In Russia, white chocolate is practically not produced: firstly, it is very expensive, since it contains a large proportion of cocoa butter, the cost of which is high, and secondly, Russians are used to believing that chocolate should be dark.

For different categories consumers produce different types of chocolate. For example, chocolate is produced for children with a significant introduction of milk and other dairy products and with a reduced proportion of cocoa liquor. For people with diabetes produce chocolate without sugar. They also produce special varieties with the addition of vitamins, kola nuts, which have a tonic effect.

bitter chocolate refers to dietary varieties of chocolate. Due to the low sugar content, it has a bitter taste with a barely perceptible salty aftertaste. The composition of such chocolate includes the most low-fat dairy products. Nuts can be added as a filling. Sweet additives are not introduced into such chocolate.

Depending on the recipe and processing method chocolate is divided into:
ordinary;
dessert;
porous;
stuffed chocolate.

The main difference between dessert chocolate and ordinary chocolate is the finer grinding of the mass and the mandatory lengthy processing in special machines called conch machines.

Ordinary, dessert and aerated chocolate is produced without additives and with additives. Milk powder, cream powder, roasted nut kernels, coffee, waffles, candied fruits, etc. are added to chocolate as additives.

The fillings are various candy masses - nut, fruit, fondant, their combination, etc.

Chocolate without additives is a product made from cocoa mass, cocoa butter and sugar. Such chocolate is sometimes called natural. Chocolate with additives is a product that, in addition to cocoa mass, cocoa butter and sugar, includes various flavoring and flavoring components.

SIGNS OF REAL CHOCOLATE

- Real chocolate is made from cocoa beans and cannot be stored for a long time.

- Smooth shiny surface, but when broken, dullness is clearly visible.

- Melts in the mouth and does not smear in the hands.

- Characteristic crunch when breaking.

Pseudo-chocolate is made from cocoa powder, it is stored much longer than the real one, it is easily smeared in the hands.

USEFUL PROPERTIES OF CHOCOLATE

IN late XVIII — early XIX For centuries, chocolate drink was considered a panacea for hay fever, diseases of the stomach, lungs and many other diseases.

Modern scientists have not come to a consensus on the effects of chocolate on the human body. However, most doctors are of the opinion that chocolate is extremely useful product to be included in your diet.

On average, an adult can eat no more than 3-4 chocolate bars of 100 grams per month. Eating chocolate in large quantities sometimes causes an allergic reaction.

If the body is intolerant to chocolate, acne may appear.

Chocolate contains a lot of useful substances:

Tannin regulates the work digestive system, promotes the removal of toxins from the body, has a laxative effect. But, on the other hand, tannin constricts the blood vessels of the brain and can cause headaches. To avoid this, choose a type of chocolate with a minimum content of cocoa liquor.

Potassium and magnesium stimulate the muscular and nervous systems, so chocolate is useful for people involved in sports. Magnesium is involved in the transmission of nerve impulses and the rhythm of the heart. Potassium normalizes blood pressure, electrolyte and water balances in the cells and tissues of the body depend on it.

Glucose increases efficiency, improves brain activity.
Cocoa butter in combination with sugar raises vitality, as with their help, exciting substances are produced in the brain - serotonin and endorphin.

Scientists have found that chocolate is an excellent antidepressant. It contains substance phenethylamine, which stimulates the activity of nerve cells, as a result of which a person's mood improves. In 2000, American scientists conducted research, thanks to which they found that people who consume chocolate 2-3 times a month feel better than those who do not eat it at all.

Phenols beneficial effect on the walls of blood vessels. They prevent the oxidation of LDL cholesterol in the blood, constriction of blood vessels and the formation of blood clots. Phenols promote more efficient blood flow, reducing the workload on the heart. Red wine has the same healing effect.

Scientists at the University of California, as a result of research, found that a 50-gram chocolate bar contains as many phenols as a glass of red wine, i.e. about 210 milligrams. A small amount of dark chocolate contains the same amount of flavonoids as 6 apples or 4.5 cups of tea.

Iron found in small amounts in dark chocolate, so it is especially useful for growing children and people suffering from anemia.

Theobromine and caffeine, contained in large quantities in dark chocolate, increase the body's resistance to stress, have a tonic effect. Theobromine increases blood pressure and speeds up the pulse, that is, it is a natural stimulant of the cardiovascular and nervous systems. One gram of this pure alkaloid turns into a poison. In finished chocolate, this substance is not more than 0.4%. This dose is safe for human health, it significantly increases vitality. The caffeine content in a 100-gram bar of chocolate is about 20 milligrams. This is an insignificant dose compared to the fact that in a cup of natural coffee it is 6 times more.

The more cocoa products in chocolate, the stronger its stimulating effect.. Therefore, dark chocolate has the strongest ability to relieve fatigue and increase efficiency.

Milk and cream, which are part of chocolate, contain an effective natural tranquilizer that has a calming effect on the body and helps to cope with insomnia. Therefore, if you want to calm your nerves, eat light-colored chocolates that are high in milk and cream.

You should limit the consumption of chocolate and chocolate products to people suffering from hypertension (chocolate can increase blood pressure), diabetes, liver disease, metabolic disorders (as chocolate contains up to 4% oxalic acid), and heart disease. However, some doctors claim that eating chocolate can significantly reduce the risk of heart attack in patients.

Scientists have found that even the aroma of chocolate has a beneficial effect on the human body. In most people, it causes an increase in the production of secretory immunoglobulin A, which is necessary for antiviral and antifungal protection.

Chocolate does not lead to obesity if consumed in reasonable amounts. Also, chocolate does not cause acne. However, some people are allergic to chocolate. By the way, thanks high calorie content (400-550 kilocalories per 100 grams of product) even a small amount of chocolate can replace the consumption of other foods, keeping a person feeling full for a long time. That is why doctors often include dark chocolate in diets, which promotes weight loss.

There is an opinion that excessive consumption of chocolate can be addictive, similar to alcohol or drug addiction. Usually women are affected by this. According to statistics, 39% of women and only 15% of men are addicted to chocolate.

Eating several chocolate bars a day can lead to weight gain, high blood cholesterol levels, allergic reactions, and even liver pain. In addition, the consumption of chocolate in large quantities can cause bad mood and depression. This happens because of the substances contained in cocoa butter.

Neuroscientist Jeanne Louise Sylvester in one of her articles she wrote: “This delicate delicacy contains psychosomatic substances - theobromine, caffeine, theophylline. The unregulated consumption of chocolate causes a feeling of pleasure, as it stimulates the secretion of cerebral endorphins (hormones produced by the pituitary gland that have analgesic properties). The burst of energy that people experience as soon as they eat chocolate is directly related to the amount of glycides that make up its composition.
That's why chocolate used to be called the devil's drink. Chocolate also contains substances that in their action resemble marijuana.

It is worth noting that dependence on chocolate develops quite rarely and when dark chocolate is consumed in very large quantities - at least 400-500 grams of chocolate per day for many months and even years.

Japanese scientists have found that eating chocolate reduces the risk of developing stomach ulcers, hay fever, cancerous tumors, and also improves immunity.

Chocolate contains vegetable fat (cocoa butter). Stearic acid, found in cocoa butter, lowers blood cholesterol levels. There is no cholesterol in cocoa, as cocoa is of plant origin. A 100-gram bar of milk chocolate contains only about 25 milligrams of cholesterol. This is not much, considering that, for example, 100 grams of meat contains 75 milligrams.

The need for sweets, especially chocolate, is most often experienced by people engaged in mental work. This is due to the fact that the metabolism (metabolism) of nerve cells requires a large number glucose, with a decrease in the content of which the body begins to experience hunger, a decrease in efficiency and, as a result, a sharp decrease in intellectual potential. Therefore, to maintain mental activity at a high level, it is necessary to constantly replenish the lack of glucose in the body.

The claim that cavities are caused by eating chocolate is false.
Chocolate affects the teeth in the same way as any other sweets. But it is worth noting that chocolate contains an antiseptic substance that suppresses the action of bacteria that form tartar. Especially strong are the antibacterial properties of the shell of cocoa beans, which is removed during the production of chocolate. Japanese scientists suggested adding to toothpaste and other oral care products such as an extract made from cocoa bean hulls. Dentists believe that chocolates are less harmful than, for example, caramel.
In 1998, dentists made a sensational statement: children's caries is not a retribution for the love of sweets (including chocolate), but the result of a streptococcal infection that the baby receives from his own mother.

But the benefits of chocolate are not so well known. It has long been uncontroversial that chocolate is very nutritious. During the Second World War, chocolate was part of the food rations for pilots; only this compact and most valuable food product (450-600 kilocalories per 100 grams!) was able to support a person who was at the limit of strength for many hours.

However, in addition to powder and cocoa butter, chocolate contains a lot of other ingredients.
Science has finally discovered another reason why chocolate is such a great stress reliever. Milk and cream, which are part of it, also contain an effective natural tranquilizer that calms the nervous system, improves mood, and helps to cope with insomnia. So, if your goal is not to cheer up, but rather to calm down, choose light "milk" varieties - they partially replace tonic cocoa products with cream and sugar. (Just don’t “calm down” in this way for the coming sleep if you are not sure about the stability of your weight.)
Another thing is if you love chocolate with sugary syrup filling or "fatty" creamy varieties, but are overweight.

Especially for those who love chocolate, but are afraid of excess fat and sugar, dietary varieties are created - the so-called dark chocolate. Its bitterness (with a slightly noticeable salty aftertaste) is of a natural nature and comes from a lack of sugar, which is designed to “interrupt” the bitterness of cocoa products. Bitter chocolate varieties contain the most low-fat dairy products and are never produced with high-calorie sweet fillings (with the exception of nuts). In a word, the fight against excess calories in dietary chocolate is deployed on all fronts.

Scientists have even recognized useful ... the smell of chocolate. Its unique, refined aroma, familiar to everyone, is due to a cocktail of almost 40 volatile compounds! There is probably no person to whom the “sweet”, appetizing smell of chocolate would be unpleasant. Physiologists have established that this fragrance has a beneficial effect on the psyche: it relieves irritation, pacifies, then returns peace of mind. This happens, apparently, because chocolate delicacies are associated with the most Nice memories our childhood. But it is with smells that the longest and most stable associative memory is associated.

THE ART OF CHOCOLATE

A huge number of varieties of chocolate are produced in the world, the components of which, at first glance, are exactly the same: cocoa mass and cocoa butter, sugar, emulsifier (lecithin) and aromatic substances. Why is the taste different?

The fact is that it is influenced by technological subtleties. The aromatic bouquet and delicate texture of chocolate depends primarily on the quality of the cocoa beans themselves. They are divided into two groups: with a delicate taste and delicate aroma - from Ecuador, Grenada, Trinidad, and consumer - such a sour astringent taste and a sharp aroma (African, American).

Real high-quality chocolate breaks with a dry crack and does not stretch.

If you put a piece of chocolate on your tongue, it will melt instantly. This is due to the fact that cocoa butter in it is never replaced by fats. Therefore, high-quality products require a particularly reverent attitude to storage - from +14 to +18°C degrees.

Eating chocolate is an art. Currently, connoisseurs prefer handmade sweets with exotic macadamia nuts and coffee beans.

At tastings, it is customary to drink chocolate with a good sip of strong black tea (of course, without sugar).

When compiling a dessert menu, it is better to offer guests aged whiskey with macadamia sweets, cognac with coffee cream candies, and champagne with chocolate-covered fruits.

Assorted "Naiad", "Poseidon", "Day and Night" will be a great addition to coffee with balm. "Almonds in chocolate" will set off the taste of "Amaretto", especially since in both cases the almonds of the same variety are used. White chocolate-covered nuts are best served with table wine.

There is a whole etiquette, which is not much inferior in complexity to the tea ceremony.
They take the candy in their hands, look at the wrapper, unfold it, put it on a saucer. The wrapper from the candy is by no means crumpled, but folded side by side. After that, the candy can be eaten. If the candies are in a box, the lid of the box is placed under it, pattern side up, diagonally to the box, so that everyone can see it.

CHOCOLATE STORAGE

To prevent chocolate from spoiling, it must be kept b in a dry place at a temperature of 16-20 ° C, in tight packaging because it absorbs odors. Optimum temperature storage - 20 ° C, at this temperature, chocolate retains useful and gustatory qualities for a long time. If the storage temperature exceeds 21°C, the cocoa butter begins to melt, and "fat bloom" forms on the surface of the chocolate - spots of crystallized fat, due to which the chocolate acquires an unpleasant odor and a bitter taste. Do not store chocolate in the refrigerator, this can lead to "sugar bloom" - the appearance of white spots of sucrose crystals on the surface, formed as a result of freezing water.

The shelf life of chocolate is determined by the amount of fat it contains.. The more fats (creamy, light varieties, chocolate with fillings), the shorter the shelf life. To extend the shelf life of chocolate, Russian manufacturers add preservatives to its composition (for example, sorbic acid - E200).

Should distinguish expiration date from expiration date. Thus, the minimum shelf life indicated on the package means that the manufacturer guarantees the safety of the product (for example, taste, smell, color) during this entire period. Its slight excess does not exclude the suitability of the product for consumption. As for the expiration date, it is put on perishable products. An expired product is considered hazardous.

Guaranteed shelf life of chocolate from the date of its production:
dessert and ordinary without additions - 10 months;
dessert and ordinary with additions, chocolate with filling and in powder - 4 months;
without additions - 3 months;
weight with additions, not wrapped - 2 months;
white chocolate and powder with the addition of dairy products - 1 month.

CHOCOLATE RECIPES

Chocolate is a convenient basis for adding smell and taste to various dessert dishes (jelly, blancmange, jelly, mousses, soufflé, creams); it is used in pastries, cakes as an additive to dough, in impregnations and creams, for direct decoration with chocolate plates and figures.
The lack of chocolate is a monotonous taste that interrupts any product where chocolate is used. These are, for example, chocolate butter and chocolate cheese, which are so named because of their consistency.

Baking chocolate is called confectionery. Usually confectioners use chocolate in blocks, which has a low content of cocoa butter.

In the confectionery industry, chocolate is also often used for glazing products that do not contain chocolate: sweets, gingerbread, marshmallows, marmalade (which does not always improve these products, but often completely masks or distorts their taste, since the chocolate flavor dominates in any combination). This is why the introduction of chocolate additives into fruit-based confectionery products should be avoided; it is better to create chocolate combinations in milk-based products and at the same time introduce chocolate very carefully, only creating a taste and aroma accent.

A rich flavor range is created by a combination of two or three chocolate products, differing from each other in the degree of concentration of pure chocolate in them, as well as in consistency. So, for example, chocolate mousse can be poured with chocolate milk cream with a significantly lower chocolate content and with a predominance of cream or milk.

Traditionally, chocolate is served with champagne and good aged cognac, as well as strong coffee (with balm). As for wines, only old aged wines are served with chocolate and chocolate products, but by no means young ones.

Bar chocolate before serving should be broken into pieces and put on foil, from which you can fold the saucer.

Some chocolate recipes:

Hot chocolate with rum

Ingredients:
Milk - 5.5 cups
Heavy cream - 1/2 cup
Rum (preferably dark) - 2 tbsp. spoons
Chocolate - 250 grams

Pour milk, cream and rum into a saucepan, heat to boiling point. Turn off the heat and add the chocolate chips to the mixture. Mix thoroughly until completely dissolved, the mass should be homogeneous. Serve this chocolate in warm cups.

Hot chocolate classic

Ingredients:
Chocolate (black or milk) - 100 grams
Milk (cream) - 250 ml
Water - 1-2 tablespoons
Sugar - to taste

Whipped cream for decoration - to taste
Grind the chocolate and melt it over low heat, pour in the water, stirring constantly.
In a separate bowl, heat the milk to a boil, pour it into the chocolate mass and stir everything. You can lightly beat the resulting mixture, pour into a cup and enjoy hot chocolate.

Chocolate figurines for decoration

1. Melt the chocolate. Pour some melted chocolate onto parchment or baking paper. Cover with another sheet of parchment and lightly roll out with a rolling pin to a thickness of 2 mm. Let cool slightly, about 5 minutes.
2. Then remove the top paper and cut out any shapes with cookie cutters. If the chocolate breaks, let it rest for a few minutes at room temperature. Keep refrigerated.

Bananas in chocolate

Melt the chocolate in a water bath, cut the bananas into two parts (across), stick a skewer into each half, dip in chocolate and roll in ground nuts or coconut flakes.
The same can be done with any fruit.

Truffles

Melt 185 ml of cream and 400 g of chocolate, add 60 g butter and 2 tbsp rum, mix well. Chill until the mixture is firm, then roll the mixture into balls with a spoon and roll the balls in cocoa powder or chocolate flakes.

Mousse

Melt 400 gr of chocolate. Beat 4 eggs with 50 grams of sugar, then add melted chocolate. Add 200 ml of whipped cream and pour into two bowls. Keep in the refrigerator until the mousse has set.