Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine’s Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate. Most of us know chocolate as a deliciously decadent sweet that we eat in cookies, cakes, candy bars, and other desserts. But around the world, many people have prepared chocolate as a bitter, frothy drink or even as part of a main meal served at dinnertime. And, chocolate isn’t simply a snack or key ingredient in cooking. Over the centuries, many cultures have used the seeds from which chocolate is made cacao , as a sacred symbol in religious ceremonies. Plus, medicinal remedies featuring chocolate have been used as household curatives across the globe.
You might think from where chocolate comes from or what it was chocolate below will be discussed on the chocolate :
Chocolate comes from cacao tree. Cultivation of cacao trees can occur only in tropical climates, 20 degrees north or south of the equator. A growing regions including West Africa, Brazil, Ecuador and the Indies. Generally, it takes five years before the trees start bearing fruit in the form of pods. Each pod contains an average of 20-40 cocoa cream. Nearly 400 seeds needed to make one pound of chocolate liquor, semi-liquid mass produced by grinding the seeds. A non-alcoholic substances,
Chocolate liquor is the basis of all chocolate products and cocoa.
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Once harvested, the beans had fermented, where they begin to develop their characteristic brown color. Then dry the seeds and sent to the United States and countries other chocolate industry, where producers of chocolate and roasted seeds clean. After the abolition of its outer shell, seeds will be broken into smaller pieces known as meat, or “nibs”. The nibs, which contain an average of 53% cocoa butter, and then ground, producing enough heat to melt the cocoa butter and cocoa liquor to produce. Chocolate can be processed into cocoa powder by pressing most of the cocoa butter from chocolate liquor. Dutched cocoa powder, cocoa powder is natural to neutralize the acidity. Having a darker color and different flavors.
The word chocolate comes from xocoatl (Aztec language) which means a bitter drink. The Aztecs and Maya in Mexico believe that the god of Agriculture has sent chocolate that comes from heaven to them. Cortes then took him to Spain between the years 1502-1528, and by the Spanish people are mixed with the bitter drink that sugar tastes better. Brown then spread to France, the Netherlands and the UK. In the year 1765 chocolate factory was established in Massachusetts, United States.
A Brief History of Chocolate from ….
History of Chocolate …
Christopher Columbus is believed the first European to discover chocolate. When Columbus returned to Spain in 1502 from the fourth voyage to the New World, he introduced many treasures to the palace of King Ferdinand. Among them were cocoa beans, almond-shaped seeds of the cacao tree which is the source of all chocolate and cocoa products we enjoy today.
Several decades later, during the conquest of Mexico, Spanish explorer, Hernando Cortez, found Aztec Indians using cocoa beans to prepare a drink called “chocolatl”, which means “warm liquid”. Aztec Emperor Montezuma, who reportedly drank 50 or more servings each day, serving guests this royal drink ceremony at the gold cup, treat it like nectar to the gods.
In fact, the botanical name of the cacao tree, Theobroma cacao, pays homage to the myth of origin. Translated from the Greek, “Theobroma” means “food of the gods”. Aztecs believed that the prophets had brought cocoa beans to their lands. Thus, beans are a valuable commodity, not only to be used as king beverage but also as a medium of exchange. Four cacao beans is the price of a turkey, for example.
Cortez, chocolatl described as “divine drink … that build resistance and fights fatigue”, and the like, conceived the idea of sweetening the bitter drink with cane sugar. Recipe for sweet, frothy drink undergone some more changes in Spain, where newly discovered spices such as cinnamon and vanilla are added to taste.
Spain wisely began to plant cacao trees on property overseas, but leave the processing of cocoa beans to monasteries under a veil of secrecy. They save the recipe to themselves for nearly 100 years, but the secret was finally leaked to the whole of Europe. As first, chocolate is restricted to the nobility. In fact, the Spanish Princess Maria Theresa presented cacao seeds as an engagement gift Louis XIV, and brown quickly became anger of the Court of French style. Famous historical figures Casanova and Madame DuBarry both believed that chocolate was conducive to romance. So, chocolate became popular in 1657 the first of many English “chocolate houses” was founded, to serving drinks to the general public.
Chocolate arrived in the American colonies in 1765, when the first chocolate factory opened in New England. Even Thomas Jefferson praised the goodness of chocolate, describing “… the benefits of chocolate for health and food”.
Brown mass production begins when the steam engine invented by James Watt in 1770, the engine in the cocoa grinding process, which replaces time-consuming hand-making methods. The discovery of cocoa press in 1828 by CJ Van Houten did much to improve the quality of the drink by pressing out part of the cocoa butter, the fat that occurs naturally in cocoa beans.
In the mid-19th century, two significant developments revolutionized the chocolate industry. In 1847, an English company introduced solid “eating” chocolate. Now the public can enjoy eating chocolate out of the hands or in the form of drinks. Three decades later, in Vevey, Switzerland, Daniel Peter found that milk can be added to chocolate to create a new product, just called milk chocolate.
Since then, chocolate has been made in the form of solid bar and to put candy, as well as a baked goods, ice cream, and taste of milk. The value of chocolate as a portable food for both the energy and enthusiasm has long been known.
The following are some types of chocolate can be distinguished, namely:
pure chocolate here is unsweetened chocolate, especially chocolate contains cocoa solids and cocoa butter in various proportions. It also most chocolate consumed today is in the form of sweet chocolate, the combination of chocolate with sugar.
2. Milk chocolate sweet
The chocolate with added milk powder or condensed milk, or used in the call “Whith chocolate” contains cocoa butter, sugar, and milk but no cocoa solids.
3. Dark chocolate
This serves as chocolate health benefits, because it has antioxidants in large quantities and can reduce free radical formation. Dark chocolate also has functions to reduce the possibility of a heart attack when consumed regularly in a small amount.
4. White chocolate
formed from a mixture of sugar, cocoa butter and milk solids. Although texture is similar to milk and dark chocolate, but white chocolate contains no cocoa solids. Therefore, many countries do not regard as entirely white chocolate. Because not contain cocoa solids, white chocolate does not contain theobromine, which means it can be consumed by animals.
5. Semisweet chocolate
that is a dark brown with a low sugar content. Bittersweet chocolate
namely chocolate in form of liquor given a little sugar, with more cocoa butter, vanilla and sometimes lecithin has been added. chocolate is also less sugar and alcohol.
which is pure chocolate liquor, also known as bitter or baking chocolate. This is pure chocolate: pure, ground, roasted cacao beans instill strong chocolate taste
7. Cocoa butter is a natural fat from cocoa beans. Has a soft aroma of chocolate, but it was very bitter. It is used to give body, smoothness, and taste for chocolate. Or liquor can be poured into molds, cooled and hardened into without sugar, or cake, chocolate. The higher the cocoa butter content, the thinner the viscosity of the final chocolate product. The majority of chocolate in Europe has a cocoa butter content is higher than that made in America. Chocolate plus cocoa butter, sugar and vanilla aroma processed to produce a dark, aromatic chocolate. Different chocolate liquor ratios produce sweet, semisweet and bitter chocolate. To make chocolate milk, whole fresh milk is added to this mixture. White chocolate is a mixture of cocoa butter, sugar, milk and vanilla made flavoring. Some manufacturers use pure chocolate, not made with pure vanilla vanillin as a flavoring and use milk solids rather than whole milk. Some dark chocolate can contain milk products.
Approximately two-thirds of the total world cocoa produced in West Africa, with 43% sourced from Côte d’Ivoire. According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood in the UK, most of them bought their chocolate from chocolatiers, melt, mold and package their own designs. Although some disagreement in the EU about the definition, chocolate is any product made primarily of cocoa and cocoa solid fats.
Production costs can be reduced by reducing cocoa solid content or by replacing cocoa butter with non-fat cocoa. Cocoa farmers object to allowing the resulting food is called “brown”, because the risk of lower demand for their crops.
There are two main tasks associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.)
Small cacao tree, the tree-understory trees that need rich, well drained soil. They grow naturally in 20 degrees of both sides of the equator because they need about 2,000 millimeters of rainfall per year, and temperatures in the range of 21-32 degrees Celsius. Cacao tree can not tolerate temperatures lower than 15 degrees Celsius (59 degrees Fahrenheit)
These three main varieties of cacao beans used in chocolate is criollo, forastero and trinitario.
Representing only five percent of all cocoa beans grown :
1. criollo is the rarest and most expensive in the cocoa market and the native Central America, Caribbean islands and the north American countries Selatan.Ada some dispute about the genetic purity of cocoas sold today as Criollo, because most of the affected populations have different genetic varieties . Criollos are difficult to grow, because they are vulnerable to environmental threats and produce low results of cocoa per tree. Criollo taste is described as a complex yet delicate, classic chocolate low, but rich in “secondary” notes of long duration.
2. the most common are peanuts forastero, a large group of wild and cultivated cacaos, most likely the original Amazon. African cocoa crops entirely from various Forastero. They are significantly hardier and higher yields than Criollo. Source of most chocolate marketed, usually forastero cocoas strong in classic “chocolate” flavor, but it has a short duration and not supported by a secondary sense, to produce “soft enough” chocolate.
3 . Trinitario a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad after an introduction to Forastero local Criollo crop. Almost all the cocoa production for five decades is of lower Forastero or Trinitario class varieties.
Chocelate is one of the snacks that are very much the favorite by many people ranging from children, young people, adults, even old people. maybe a lot of people ask if too much chocolate will be much negative impact to your body. maybe one of you who want to ask about it. a lot of people assume that the chocolate most damaging their limbs have also thinks that chocolate healthy for the body. many of the arguments coming from people who do not necessarily true certainty
The following will be discussed on chocelate functions for the body …
Y Gynecology chocolate and function
According to Mayan belief, chocolate is the food of the gods. Beans original flavor is bitter due to alkaloid content, but after going through the process engineering can produce chocolate as a food favored by anyone. Cocoa beans contain 31% fat, carbohydrates and protein 14% 9%. Chocolate is rich in protein amino acid tryptophan, phenylalanine, and tyrosin. Although chocolate contains a high-fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%) which functions as an antioxidant ketengikan deterrent.
Fat in chocolate, often called cocoa butter, mostly composed of saturated fat (60%), especially stearic. But the brown fat is a vegetable fat that did not contain cholesterol. To keep pressing the saturated fat that is not too high, it is better to limit eating chocolate just one cigarette per day and consumes mebatasi supplement or other food containing catechins such as apple and tea.
In research involving human subjects, found that consumption of brown fat to produce total cholesterol and LDL cholesterol lower than the consumption of butter or beef fat. So although both saturated fat but the effect was produced different cholesterol. High content of stearic to chocolate allegedly the reason why brown fat is not as bad as animal fats. Have long been known that stearic acid is a neutral fat that will not trigger blood cholesterol. Why? Stearic was digested slowly by the body and also absorbed less.
One third of fat found in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid was also dominant in the olive oil. Epidemiological studies in a Mediterranean population consume a lot of oleic acid from olive oil oleic concluded positive effect on heart health.
Eating chocolate will not cause addiction, but for some delicious chocolate may cause the desire to consume again. This is called Craving chocolate. The impact of chocolate on behavior and mood (mood) is closely related to Craving chocolate. Brown could miss because of the aroma, texture, sweet-bitter and so on. It is also often associated with the content Phenylethylamine is a substance similar amphetanine can increase absorption of tryptophan into the brain which then in turn produce dopamine. Impact of dopamine is a sense of fun and improved mood. Phenylethylamine is also considered to have aphrodisiac properties that give rise to a feeling like someone is falling in love (heart flowers). It is said that King Montezuma in ancient times always drunk chocolate before harem-harem rotate different every night.
Catechins are powerful antioxidants contained in chocolate. One of the functions of antioxidants is to prevent premature aging that can occur due to pollution or radiation. Catechins are also found in tea even though there were not as high on chocolate. Parents are often ancient practice with a water wash of tea because it can make facial skin glowing and youthful. If they know that chocolate contains catechins is higher than the tea, maybe they’ll suggest a shower scrubs with chocolate.
Chocolate also contains theobromine and caffeine. Both these substances have been known to give effect to those who consume them awake. Therefore when we are dozing off at the airport or waiting for long queues, eating chocolate potent enough to make us excited again.
A study reported by the BBC showed that the chocolate melts in the mouth resulted in increased brain activity and heart rate are more intense than that associated with passionate kisses, and also lasted four times longer after the activity ended.
Y Circulatory Benefits …
Dark chocolate may have some beneficial effects on human health. This is mainly due to specific substances present in cocoa called epicatechin. Cacao has a significant antioxidant action, protecting against oxidation of LDL (bad fats), perhaps more than other polyphenol antioxidant-rich foods and beverages. Several studies have also observed modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate every day. Consuming milk chocolate or white chocolate, or drinking milk containing fat with dark chocolate, appears largely to negate the health benefits. Processed cocoa powder, processed with alkali greatly reduces the antioxidant capacity compared to the “raw” cocoa powder. Processing cocoa with alkali destroys most of the flavonoids.
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Y 1. Chocolate Power Boost Brain Function
Chocolate contains many substances that are as stimulants such as theobromine, phenethylamine, and caffeine, compounds that have been found previously to be increased level of awareness and ability to concentrate. The results showed, by consuming chocolate can have stimulating effects that will make increased mental performance. Also chocolate can also improve memory both verbally and visually.
Y 2. Prevent the risk of coronary heart disease, diabetes and cancer
Brown has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and improve immune function, thus preventing the risk of coronary heart disease and cancer.
Y 3. Increase libido and durable power
Why chocolate can be included in the list of food required during sexual activity? In his report tells Akunyili chocolate contains chemicals that have very diverse, in which predicted chocolate contains more than 300 chemical substances, including caffeine in small amounts, teobromin, and a stimulant called Phenylethylamine (associated with amphetamines) are also contained in chocolate, which proved could raise the interest and sexual function in eating chocolate.
Y 4. Making age a person becomes longer
Besides it felt good, ate beneficial chocolate making age a person becomes longer. By controlling the physical activity undertaken, smoking, and eating habits found that those who like to eat sweets / chocolates age older than one year are not eating. Allegedly contained phenol antioxidants in chocolate is the reason why they can outliv…!!
From all of the above explanations, there are many functions or nutrient content in the chocolate .. for the fans of chocolate or also called chocolate’rs do not be afraid to eat chocolate. because some studies say that chocolate can make us healthy heart ..
but of course with the right dosage and not excessive in eating chocolate ..
for that let’s find out what content is on chocolate and its function…
Chocolate made from cocoa beans are rich in aromatic compounds called flavonoids, which are also found in tea leaves, fruits and vegetables. To date, more than 4000 kinds of flavonoids have been identified, including those contained in chocolate.
Flavonoids act as antioxidants, neutralizing the bad effects of free radicals that can destroy cells and body tissues. One half ounce of dark chocolate bars only have about 800 milligrams of antioxidants, or the same amount as contained in a cup of black tea. Hmm … amazing is not it? It was nice useful again.
Although chocolate contains a high-fat, but relatively easy to rancid, because chocolate also contains polyphenols that act as antioxidants preventing bad smells.
For the fat in chocolate, often called cocoa butter, vegetable fat that is totally not contain cholesterol. Even in the research, found that consumption of brown fat to produce a total cholesterol lower than the consumption of butter or beef fat. So although both saturated fat but the effect was produced different cholesterol. This means eating much more healthy chocolate.
One third of fat found in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid was also dominant in the olive oil. Epidemiological studies in a Mediterranean population consume a lot of oleic acid from olive oil oleic conclude a positive effect on heart health. Their heart is stronger than consume less chocolate.
The question that often arises is how much we should eat chocolate?
In the U.S., chocolate consumption contributes only 1 percent of the total fat intake as stated by the National Food Consumption Survey (1987-1998). This amount is relatively small, especially when compared with the contribution of meat (30%), cereals (22%), and milk (20%).
Actually there is no definitive recommendations for nutrition, to chocolate’rs chocolate 2-3 times a week or drink chocolate milk every day is acceptable. Principles of nutrition that is actually easy to eat all kinds of food are moderate. Nutritional problems generally arise when we eat too much or too little.
Chocolate in general most of the existing supply is chocolate bars or chocolate blocks and there are 2 types of divided, namely:
1. Couverture Chocolate Made from 100% chocolate derived from cacao beans … outlined in the content of couverture chocolate is the cocoa mass and cocoa butter and sugar (for the type of dark chocolate, while milk and white for normal use milk solids in it to replace cocoa powder ) for bitter and sweet depending on the balance between the number of real chocolatenya with sugar. Besides it feels good, good for health but had a weakness in the storage and handling (especially for praline and somewhat sensitive to heat)
2. Inside the compound chocolate compound chocolate is almost the same composition with couverture chocolate, but cocoa butter is replaced by other vegetable fats are cheaper as coconut or soya oil. Cocoa butter is also sebenernya including vegetable fat, but why is the butter may have had the same yellow color and expensive like butter. In a sense tends to compound chocolate semi-sweet or sweet because a lot of understanding of bitter chocolate reply is not chocolate, but it is much easier handling. Compound chocolate is more often used for chocolate decoration and sometimes also to make Ganache, praline and others. In consideration of the price is much cheaper than couverture.
We certainly never thought that the chocolate we enjoy often have many benefits. One of them was able to inhibit dementia brown. Just a piece of chocolate (Dark Chocolate) contains a type of antioxidant flavonols. Flavonols itself helps increase blood flow to the brain significantly. And indirectly increase the power
But the chocolate sold in the market today contain low flavonol because most of the flavonols which had a bitter taste is removed. Also pay attention to the caloric content, because the chocolate bars sold high caloric content, so as to consume them still have to be limited.
So still recommended choosing dark chocolate with “cocoa content” (cocoa content) 65-95%,. In addition to safe and healthy are also more “tasty”, although a little bitter …
Chocolate can manage mood (mood) .. Eating chocolate will not cause addiction, but chocolate’rs already know that chocolate has a sensation of pleasure that millions of ‘forbidden’ to pass away. For some people enjoy the sensation of chocolate is very diverse, able to simply express affection or just add warmth chocolate’rs and couples.
Also a nice chocolate may cause the desire to eat again. This is called Craving chocolate. Longing for chocolate aroma, texture, sweet, bitter, and sebagainya.cokelat can affect mood or even make people feel happy and enjoy when eating cokelate.We should learn more to know about pregnancy. So far the research results reveal that there is a correlation relationship between the content in chocolate with a positive mood effects. There are two very powerful substance to this, namely Phenylethylamine and Seratonin is a substance that triggers mood. Gynecology Phenylethylamine is a substance that can increase the absorption tryptophan (sedative substance content) into the brain which in turn produce dopamine. Impact of dopamine is a sense of fun and improved mood. Phenylethylamine is also considered to have properties that give rise to a feeling like someone in love. Other substances contained in chocolate is catechins. Catechins are powerful antioxidants contained in chocolate. One of the functions of antioxidants is to prevent premature aging that can occur due to pollution or radiation. Both substances are also produced by the human brain while having fun, love or passionate romance.
So do not be surprised when we feel the mood changes after eating chocolate. .
INILAH.COM, London – you are suffering from a heart attack? From now on, do not be too worried. Take a chocolate snack at least twice a week.
Risk of death from heart attack can be reduced. At least that’s the latest research in the UK. Research results show, nearly 70% who loved chocolate reduces the risk of death from heart problems than those who only occasionally. Of course, what is meant here is not chocolate with high milk content. Nor is chocolate with high fat. Findings published in the Journal of Internal Medicine, the chocolate was beneficial to health is dark brown.
Previous studies have mentioned a rich dark brown with flavonoids, may reduce the risk of blood clots, protect against colon cancer, and even help prevent preterm labor. Antioxidants are compounds that protect against free radicals, molecules that accumulate in the body and damage cells.
In England, the heart of the issue remains one of the largest Incredibly Deadly Viper. Approximately 270,000 people die each year due to a heart attack. One third of them died before they reached the hospital. Sometimes it happens because they put off seeking help. If someone is lucky enough to survive a heart attack, they could have had a number of disorders which drastically increases the risk of death from heart problems in the future. But, recent research conducted Karolinska Institute in Stockholm, Sweden, indicating chocolate snack can be the perfect helper. They do research on 1169 patients aged between 45-70 years old who entered the hospital because of heart attack between 1992-1994.
Each patient was questioned about her diet habits, including how much they eat chocolate. The results showed those who ate chocolate twice a week or more, 66% of them did not die because of heart problems than those who do not eat chocolate. While those who enjoy chocolate once a week, can reduce the risk by half. While a snack once a day or less than that, just get a bit of profit, which reduces the risk of death only 27%.
“The effect of chocolate on health, in recent years, attract interest. But we know, no study of possible effects of chocolate after a heart attack,” said the research actors. It’s just that the effect does not apply to users of milk chocolate with high calories. Actually, that’s the most popular type of chocolate in the UK, also in other parts of the world, including in Indonesia. “We have to interpret this study with caution because it is based on long event. Diagnosis and treatment of heart attacks that we do have ahead of time.,” Says Ellen Mason, senior cardiac nurse at the British Heart Foundation.
According to him, dark chocolate does contain antioxidants. But, the benefits of antioxidant effects also can be obtained from fruits and vegetables. So, please just make chocolate as health care, balanced diet, “he said.
The negative impact of chocolate and handling
1 Chocolate is not the main cause of dental decay (caries). Damage to the teeth are usually caused by the remnants of food that are not cleaned. When the children accustomed to brushing your teeth after eating chocolate, undoubtedly damaged teeth can be avoided. Moreover, good-quality chocolate such as couverture (pure chocolate), able to melt in the temperature 40 degrees Celsius. The most important thing here is to maintain healthy teeth and mouth as often as possible. Because some cases of dental caries in fact caused by our own lazy brush.
2. Against the risk of obesity
Undeniable that obesity is one risk factor for degenerative diseases. But a study at Harvard University shows that if you balance the consumption of chocolate candy with enough physical activity and eat a balanced diet, then the negative effects of chocolate candy need not worry.
3. Kidney stones
Brown needs to look out for, especially for people who are prone to suffer kidney stones. 100 g chocolate consumption will increase the excretion of calcium oxalate and tripled. Therefore healthy tips that can be recommended is to drink plenty of water after eating chocolate.
Conclutions : Coklat Membuat Hidup Lebih Sehat
In fact,chocolate is not as bad as we thought all this time, because chocolate is also contains some benefits. One of it is nutrient for our body. Besides, chocolate gives an adventage for woman beauty. Our bad feeling can also changes by eating some chocolate, maybe one of us think that chocolate make us fatty and have danger effects. Byt, we won’t get that entire problem if we consume it regularly and in normal size,not too much.
For all chocolate lovers, don’t be so negative thinking toward chocolate .
enjoy your Chocolate….
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