Chocolate is a pleasure for many people, but the demand on this cocoa-containing sweet is high: aromatic and tender-melting it should be and have a certain sweetness.
This is what you should know about chocolate
The cocoa bean, which originated in Mexico and reached Europe in the 16th century, is used to make chocolate. For the production of chocolate serves the cocoa bean, which has its origin in Mexico and arrived in Europe in the 16th century. At that time, chocolate was still served as a sweet drink and only from the 19th century it was also produced in the solid form as chocolate. The Aztecs and Mayans prepared chocolate as a power drink as early as 3,000 years ago, and in Europe it was also initially offered in liquid form as a tonic. The first chocolate bar was produced in England in 1847. It now comes in numerous varieties that differ in taste and appearance. Generally, three types are available: milk chocolate, white chocolate and dark (bitter) chocolate. The chocolates are defined according to their cocoa content (20 to 100 percent). This percentage consists of the beans, which are roasted and ground. During grinding, the released cocoa butter combines with the other cellular components of the bean and the cocoa mass is formed. For dark chocolate, the cocoa content must be at least 35 percent. A distinction is made between semi-bitter, bitter and extra-bitter. Sometimes the terms “noble-bitter” or “fine-tart” are also used. Milk chocolate has a minimum cocoa content of 25 percent, while white chocolate must have a minimum cocoa content of 20 percent. As the cocoa content increases, the sugar content automatically decreases. The cocoa content is usually indicated on the packaging.
Importance for health
Chocolate is fondly referred to as nerve food because it is good for stress. The reason is that it creates more serotonin in the body, which at the same time leads to inner satisfaction. The darker the chocolate is, the more active ingredients are also contained. Dark chocolate, or the cocoa it contains, also helps with various common diseases, such as lowering inflammation and high blood pressure, regulating cholesterol levels, and improving thrombosis and heart problems. In addition, dark chocolate strengthens the immune system thanks to the numerous antioxidants it contains. Dark chocolate even helps with obesity, as cocoa improves insulin effectiveness and reverses the insulin resistance that often occurs with obesity.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 grams (45-59% cocoa) |
| Calories 546 | Fat content 31 g |
| Cholesterol 8 mg |
Sodium 24 mg |
| Potassium 559 mg | Carbohydrates 61 g |
| Protein 4.9 g |
Caffeine 43 mg |
The main ingredients of chocolate, in addition to water, are cocoa, vanilla, and a special pepper. The cocoa butter consists of about 60 percent saturated fat. It contains only about 7 percent polyunsaturated fatty acids. It is therefore very stable, so that it hardly becomes rancid. The saturated fat is largely stearic and palmitic acids, which are harmless to health and are excellent sources of energy for humans. Other ingredients in chocolate include, in particular, carbohydrates, fiber, minerals, and a certain amount of fat and sugar. The sugar content is about 35 percent and the fat content is about 13 percent. The ingredients are significantly higher in dark chocolate compared to milk chocolate. Important ingredients in the chocolate are, for example, iron, copper, phosphorus and potassium, as well as nutrients such as vitamin B. The contained flavonoids are attributed to the blood pressure-lowering effect of dark chocolate.
Intolerances and allergies
Chocolate leads to skin blemishes and even acne in some people. If consumed in excess, the ingredients contained in dark chocolate can have adverse health effects, although a milk drink would neutralize this again. In general, moderate consumption is recommended.This is especially true for milk chocolate due to its higher sugar and fat content, which often contains around 60 percent sugar, while the content of an 80-percent chocolate is usually only 16 to 18 percent.
Shopping and kitchen tips
When storing chocolate, there are a few things to keep in mind to ensure that it will keep for a long time and maintain its quality. Chocolate is sensitive to moisture and therefore must be stored in a dry place. It also does not tolerate heat and temperature fluctuations very well. The storage temperature should be 12 to 20°C and as constant as possible. Chocolate is also odor-sensitive, with white specimens in particular taking on foreign odors very easily, and is therefore best stored in odor-neutral packaging in an airtight container. There should be no strong-smelling foods such as cheese, fish and meat in the vicinity. Since chocolate is sensitive to oxidation, it should not be exposed to light. Therefore, chocolate prefers a cool place, protected from light and air, although it develops its full flavor only at room temperature. When stored optimally, dark chocolate can usually be kept for at least two years, milk chocolate for about 1.5 years and white chocolate for one year. If stored for a very long time, the quality of the candy deteriorates. A good chocolate has a silky shine, a cracking sound can be heard when it is broken through, and the breaking edge is almost smooth. A chocolate that is of inferior quality is indicated by the fact that it is dull and has a whitish-gray film. This indicates that the chocolate has been stored too warm or in highly fluctuating temperatures. The so-called fat bloom results from recrystallization of the fat. If chocolate is stored in a very cold environment followed by storage in a very warm environment, condensation often occurs on the chocolate. The sugar in the chocolate is dissolved in the moisture. When the water subsequently evaporates again, the sugar remains in uneven, large crystals on the surface of the chocolate.
Preparation tips
The chocolate can not only be consumed directly, but can be used in a very wide variety of ways. It is well suited, for example, to coat chocolates with it or to give sauces that special touch. For chocolate glazes, for example for pralines or cakes, the couverture and chocolate should be melted in a metal bowl over a water bath at a low heat. The bowl should be covered with plastic wrap to prevent water from splashing into the chocolate. If some coconut fat is added, this will prevent white spots in the chocolate coating. It also adds a nice sheen. Desserts and cakes are just as often made of chocolate. Very well known in numerous countries around the world is the popular chocolate mousse. Whether cakes, tarts, desserts or savory dishes, there is something for every taste. Chocolate can be optimally grated, grated or shaved with a peeler for further processing. For this, however, it should be well cooled. If necessary, the chocolate or couverture can be briefly placed in the refrigerator.
