Products
Chocolate is available in grocery stores and pastry stores, among other places, in numerous forms and varieties. Typical examples are chocolate bars, pralines, chocolate bars, chocolate Easter bunnies and hot chocolate drinks. Chocolate originated in Mexico (xocolatl) and made its way to Europe after the discovery of the Americas in the 16th century.
Stem plant
The cocoa mass and cocoa butter needed for the preparation are obtained from the fermented, dried, cleaned, peeled and roasted seeds of the cacao tree of the mallow family (Malvaceae). The cacao tree is native to South America and is grown on plantations in tropical South America, Africa and Asia.
Production
The typical ingredients of chocolate are:
- Sugar (sucrose).
- Cocoa mass from the processed seeds of the cacao tree.
- Cocoa butter is the fat of the cocoa seeds.
- Milk powder (whole milk powder, skim milk powder) is contained in the milk chocolate. It is made from milk by almost completely removing the water. Milk itself has too high a water content for production.
- Lecithin (E 322) is an emulsifier usually obtained from the soybean (soy lecithin).
- Flavors, especially vanilla and vanillin.
Dark chocolate does not contain milk powder. For the preparation of white chocolate, the brown cocoa mass is omitted.
Ingredients
- Carbohydrates, sugar
- Fats (cocoa butter): triglycerides with oleic acid, palmitic acid, stearic acid.
- Proteins
- Fibers (dietary fiber)
- Polyphenols: Flavanoids: Flavanols
- Methylxanthines: caffeine, theobromine, theophylline
- Vitamins, minerals (eg magnesium), trace elements.
Effects
Chocolate increases the sense of well-being and is readily consumed. It has a pleasant smell and taste. Chocolate melts in the mouth at body temperature, leaving a good feeling. Chocolate has stimulating and calming properties due, among other things, to the content of methylxanthines and biogenic amines (phenylethylamine). Various health-promoting properties are attributed to chocolate and in particular to flavonoids (polyphenols). The flavonoids have antioxidant, anti-inflammatory, lipid-lowering, antidiabetic, and antithrombotic properties, among others. Chocolate may possibly prevent the development of metabolic diseases and cardiovascular diseases.
Indications for use
Chocolate is primarily consumed as a sweet and stimulant.
Dosage
Chocolate should not be gulped down, but looked at, smelled, heard, slowly melted in the mouth, tasted and enjoyed.
Storage
Chocolate should be stored in a dry place, protected from light and moisture between 12 to 20°C. Do not store in the refrigerator.
Adverse effects
Chocolate contains sugar and fat and has a high energy density. The caloric value of 100 g of milk chocolate or dark chocolate is about 550 kcal. For comparison, a banana of the same weight has a calorific value of about 90 kcal. Excessive consumption can promote the development of obesity. It should therefore only be consumed in small quantities. Chocolate can rarely lead to a slight addiction (“chocoholics”, “craving”).
