Chocolate, a food made out of roasted and ground cacao mostly seen in a liquid or solid block form, is an all time favorite sweet. Theobroma Cacao has been a native tree to Latin American countries way before Columbus set foot in the new world. During the Mayan and Aztec Empire, cacao beans weren 't used as food but as currency and a bitter drink. Around 1519, an unknown Spaniard mixed sugar and cacao together creating the sweet chocolate flavor we know. The process of making chocolate first starts of with sìfting the cacao from foreign objects. It is then weighted and sorted by type. For half an hour or two, the beans are roasted at temperatures ranging from 210º - 290º F. The cacao is then cracked and winnowed, the outer
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10% of chocolate liquor and approx. 12% of milk or cream. Unlike the other types, white chocolate doesn 't contain chocolate liquor. Instead, it 20% cocoa butter, 14% milk and a varying amount of sugar. Cocoa is made by pressing a hydraulic press against chocolate liquor, expelling the fat. At this point there 's about 10-20% of fat left. The chocolate is then turned into a powder. Ground chocolate is made from regular edible chocolate.
There 's 4 different types of baking chocolate. Unsweetened chocolate, as we covered above, is also under this category. Bittersweet baking chocolate, which contains chocolate liquor and sugar but no cocoa butter. Bittersweet chocolate composed of chocolate liquor, sugar and cocoa butter. The fourth one baking-resistant chocolate contains the same as bittersweet chocolate, just less cocoa butter. Chocolate coating, or Couverture, is made out of some type of dark chocolate with cocoa butter. Gianduia is made from toasted hazelnuts grounded into a …show more content…
For this research, a group of scientist took 15 healthy subjects and gave them either dark chocolate (100 g.) or white chocolate (90 g.) bar a day for 15 days.. The dark chocolate bar contained approximately 500 mg of polyphenols, an antioxidant phytochemical that mostly prevents or neutralizes the harmful effects of free radicals, while the white chocolate contained no amount of polyphenols.
The benefits of chocolate can vary on how healthy an individual is and the type of chocolate and its composition. Over a period of time, chocolate intake can become very harmful. It has been stated that chocolate can cause gastroesophageal reflux and acid reflux. It can also build up resistance against insulin, resulting in Type 2 Diabetes. The over consumption of caffeine can lead to rapid heartbeat, anxiety, tremors, nausea and vomiting. If chocolate is eaten in large portions over a certain period of time, or eaten at unhealthy levels it will have a harmful effect on the human
10% of chocolate liquor and approx. 12% of milk or cream. Unlike the other types, white chocolate doesn 't contain chocolate liquor. Instead, it 20% cocoa butter, 14% milk and a varying amount of sugar. Cocoa is made by pressing a hydraulic press against chocolate liquor, expelling the fat. At this point there 's about 10-20% of fat left. The chocolate is then turned into a powder. Ground chocolate is made from regular edible chocolate.
There 's 4 different types of baking chocolate. Unsweetened chocolate, as we covered above, is also under this category. Bittersweet baking chocolate, which contains chocolate liquor and sugar but no cocoa butter. Bittersweet chocolate composed of chocolate liquor, sugar and cocoa butter. The fourth one baking-resistant chocolate contains the same as bittersweet chocolate, just less cocoa butter. Chocolate coating, or Couverture, is made out of some type of dark chocolate with cocoa butter. Gianduia is made from toasted hazelnuts grounded into a …show more content…
For this research, a group of scientist took 15 healthy subjects and gave them either dark chocolate (100 g.) or white chocolate (90 g.) bar a day for 15 days.. The dark chocolate bar contained approximately 500 mg of polyphenols, an antioxidant phytochemical that mostly prevents or neutralizes the harmful effects of free radicals, while the white chocolate contained no amount of polyphenols.
The benefits of chocolate can vary on how healthy an individual is and the type of chocolate and its composition. Over a period of time, chocolate intake can become very harmful. It has been stated that chocolate can cause gastroesophageal reflux and acid reflux. It can also build up resistance against insulin, resulting in Type 2 Diabetes. The over consumption of caffeine can lead to rapid heartbeat, anxiety, tremors, nausea and vomiting. If chocolate is eaten in large portions over a certain period of time, or eaten at unhealthy levels it will have a harmful effect on the human