There are so many different types of chocolate products on the market, ranging from chocolate bars, white chocolate, cocoa paste and cocoa powder until brown liquid. Nearly all ages like food called chocolate. Indeed, as the progress of time and the number of turns contained a lot of research on the benefits of chocolate for health.
Chocolate with a variety of foods that are processed into preferred circles. Imagine when candy chocolate or a glass of hot chocolate, or enjoy a cake with layers of chocolate, certainly makes a lot of people can not wait to enjoy it. Not just as a snack for the kids, but chocolate is also much enjoyed by adults. Even chocolate is often used as a gift to someone dear.
In the development of the chocolate is not only a drink, but also becomes a kind of snack. In addition to good taste, chocolate was efficacious make age a person becomes longer. Is it true? An epidemiological study has been conducted at Harvard University students who enrolled between 1916 to 1950.
Chocolate was first consumed by the inhabitants of ancient Mesoamerica as a beverage.
Chocolate is produced from cocoa (Theobroma cacao), which is expected to grow initially in the northern Amazon region to Central America. Perhaps up to Chiapas, the southernmost part of Mexico. Olmec people utilize trees and, perhaps, create a "chocolate" along the southern coast in the Gulf of Mexico. The earliest documentation of chocolate found in use in a chocolate processing site in Puerto Escondido, Honduras around 1100 -1400 BC. Residues obtained from the processing tanks indicates that the initial use of cacao was not intended to make a drink alone, but white selput contained in cocoa beans are more inclined to use as a source of sugar to alcohol.
Brown residue found on pottery used by the ancient Mayans in Río Azul, northern Guatemala, showing that the Mayans drank chocolate around the year 400 BC. The first civilization that inhabited the area of Meso-America recognize the tree "kakawa" whose fruits are consumed as a beverage xocolatl which means a bitter drink. According to them, these drinks should be consumed every day, for some reason. However, it seems chocolate is also a symbol of prosperity. How to serve it was not arbitrary. By holding a liquid container is at chest height and poured into another container on the ground, an expert presenter can create a thick foam, part of what makes it so valuable beverage. This foam is actually produced by the cocoa fat (cocoa butter), but sometimes also added extra foam.
Meso-American people seem to have an important habit to drink and eat porridge containing chocolate. The seeds of the cacao tree itself is very bitter and must be fermented to taste can be obtained. After baking and pulverized result is chocolate or cocoa. It is estimated Mayan drinking chocolate began around the year 450 BC - 500 BC. It is said that chocolate consumption is regarded as an important status symbol in those days. The Maya eating chocolate in liquid form frothy sprinkled with red pepper, vanilla, or other spices. Xocoatl drinks also believed to be a deterrent fatigue, a belief that may result from the content of theobromine in it.
When the collapse of classic Maya civilization (circa 900) and replaced by the Toltec, cocoa beans become a major commodity Meso-America. In the kingdom of the Aztec ruling (until about 1500 BC) area that includes the city of Mexico is now known as the Meso-American region's most rich in cocoa beans. For the Aztecs cocoa beans is a "food of the gods" (Theobroma, from the Greek). Usually the cocoa beans used in religious ceremonies and as gifts.
Chocolate is also a luxury item during the Colombian Meso-America, in their culture that is Mayan, Toltec, and Aztec cocoa (cacao bean) is often used as currency. For example Aztec Indians using calculation system in which one turkey cock for a hundred cocoa beans and an avocado for three cocoa beans. As the year 1544 AD, the delegation of Kekchi Maya from Guatemala who visited the palace of Spain bearing gifts, including chocolate.
Brown liquid.
At the beginning of the 17th century, chocolate became a popular beverages in the court of Spain. Throughout the century, chocolate spread among the European elite, then through a democratic process to be fairly cheap price, and at the end of the century it became a drink that is enjoyed by the merchant class. Approximately 100 years after his arrival in Europe, so famous chocolate in London, to set up "chocolate houses" to keep supplies of chocolate, starting at coffee houses. The first chocolate house opened in 1657.In 1689 a physician and collector named Hans Sloane, developed a milk chocolate drink in Jamaica and was initially taken by the tribe apothekari, but the drink is then sold by the Cadbury brothers.
All European chocolate was originally consumed as a beverage. New in 1847 found solid chocolate. Europeans throw away nearly all the spices are added by the Meso-Americans, but often retain vanilla. Also replace many spices that suit their own tastes ranging from a special recipe that requires ambergris, a waxy purple dye extracted from the intestines of whales, up to the more common ingredients such as cinnamon or cloves. However, most often added sugar. In contrast, brown Meso-America does not seem to be made sweet.
European chocolates originally mixed in the same manner as that used the Maya and Aztec. Even now, the way ancient Meso-America is retained, but in industrial machinery. Still a little cocoa beans fermented, dried, roasted and milled. However, a series of more complicated techniques was played. Cocoa powder emulsified with carbonation potassium or sodium to be more easily mixed with water (dutched, methods of emulsification found the Netherlands), the fat is reduced by removing fat cocoa (defatted), milled as a liquid in the barrel special (conched), or mixed with milk so it becomes milk chocolate (milk chocolate)
The taste of chocolate is still difficult to define. In his book The Emperor Chocolate (Emperors of Chocolate), Joel Glenn Brenner describe recent research on taste. According to the taste of chocolate is created from a mixture of 1,200 kinds of substances, without a sense that clearly dominant. Most of the substances it feels very uncomfortable when standing alone. Therefore, until now no artificial chocolate flavor.
The psychological effects that occur when enjoying the chocolate due to the melting point of the cocoa fat is located slightly below the normal temperature of the human body. As an illustration, if you eat a piece of chocolate, the fat of the chocolate will melt in the mouth. Lumernya fat cocoa creates a feeling of gentle distinctive mouth, latest research from the BBC indicated that melting chocolate in the mouth increase brain activity and heart rate were stronger than the activity resulting from kissing mouth to mouth, and also will be felt four times longer even after This activity stopped.
How to Correct Processing melting Brown Better.
Before the rods melted chocolate, that would be chopped into small pieces first. Remember, do not melt the chocolate is still shaped bars. Because if you melt the chocolate is still shaped block will create an uneven melting process.As much as possible avoid brown water. Chocolate should protect you from water droplets though, because this material is very sensitive and can damage the quality of the chocolate with ease.
We recommend using a small flame or heat levels low when it will melt the chocolate block. If the heat is too high, the result becomes ugly brown and formed clots and even chocolate becomes charred.
Stir slowly using a spatula when the surface of the chocolate melting. It is intended that you can determine whether the chocolate has melted completely or not, so that you can easily control the chocolate to prevent burning.
The best way to melt chocolate is to use the bowl in a pan of hot water, with the microwave or in a team. If you are already used to doing this job would have been easier to melt cokleat high quality.
Thank you for reading this article. Written and posted by Bambang Sunarno. sunarnobambang86@gmail.com
author:
https://plus.google.com/105319704331231770941.
name: Bambang Sunarno.
http://primadonablog.blogspot.com/2015/12/facts-about-chocolate.html
Published Date: December 12, 2015 at 13:30
Tag : Chocolate.
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