Overall, more than five and a half million tons of chocolate are consumed each year in the form of a bar of chocolate or other confectionery products. While a regular chocolate bar contains about 42.5 grams of chocolate, this means that each Swiss consumed the equivalent of 280 bars in a year, more than three-quarters of a bar every day.
People from other Western European countries eat between 6 and 9 kg per capita. Outside the West and Russia (5.9 kg per capita per year), much less chocolate is consumed. Annual world consumption of chocolate increased by an average of 3% per year. If you eat too much chocolate is unhealthy, a crisis is clearly imminent.
The feathers are crushed to create and liquefied chocolate liquor, pure chocolate in liquid form. The alcohol may be converted into two components: cocoa solids and cocoa butter. dark chocolate, also known as dark chocolate or cooking, is pure chocolate liquor. It contains no sugar or other ingredients, and the pure, ground, fried chocolate beans give a strong chocolate flavour, deep.
Dark chocolate is made by adding sugar and chocolate liquor fat. Milk chocolate contains chocolate liquor, sugar, milk powder or condensed and vanilla. White chocolate is made from cocoa butter, sugar, milk powder or condensed and vanilla, but contains no cocoa solids.
Besides chocolate without sugar, baking chocolate other two. Semisweet chocolate is a dark chocolate with a little sugar. dark chocolate is chocolate liquor with added sugar, extra cocoa butter and vanilla. It has less sugar and more liquor than semisweet chocolate.
The development of chocolate products
For most of its history of 3000 years, chocolate was consumed as a beverage. It was not until the late 18th century that the first solid chocolate bars were created.
Chocolate has been sent to Spain in 1585. As chocolate drink became popular in Europe that only royalty and the rich could afford.
Towards the end of the 18th century, the first solid chocolate was invented in Italy. In the Netherlands, in 1828, Coenraad Johannes van Houten patented a method for extracting fat from cocoa to cocoa powder and cocoa butter. Van Houten also developed the Dutch process chocolate treatment with alkali to remove the bitter taste. These developments have made a possible modern chocolate bar.
In 1839, German Jordan & Timaeus sold the first known chocolate bar. It was made from cocoa, sugar and goat milk. The first chocolate bar was made in 1847. Switzerland, after experimenting with milk, Daniel Peter brought the first milk chocolate bar on the market in 1875. This allowed Milton Hershey to make chocolate even more popular chocolate bars accessible by mass production.
Today, van Houten, JS Fry & Sons, Cadbury, Nestlé and Lindt are well-known chocolate brands.
What chocolate contains?
Chocolate is an energy-rich food. raw chocolate is cocoa butter rich in fat removed during refining, which is then added again in varying proportions during manufacture.
Chocolate manufacturers, using cocoa beans harvested to make chocolate, you can add other fats, sugar and milk powder to produce couverture chocolate finish.
Chocolatiers use the finished cover to manufacture chocolate products such as chocolate bars, truffles, Easter eggs, etc., which often add high energy toppings such as nuts, candied fruits and the different types of creams and so on, which are also high in fat and/or sugar.
All smooth chocolates (without fillings) contain a lot of fat: 52% unsweetened chocolate cooking dark chocolate 43% 32% 31% white chocolate and milk chocolate. Fat is type 2 diabetics should avoid.
Diabetics also have a problem with the chocolate sugar content. Only dark chocolate has almost no sugar at all. White chocolate contains about 60% sugar, 54% chocolate milk and dark 24% chocolate. In other words, a large chocolate bar will give you more sugar you should eat in one day.
These amounts of fat and sugar are dimensioned and vary from one machine to another chocolate, depending on the amount of cocoa butter and other ingredients added to the chocolate liquor.
However, chocolate is known to contain a lot of good too.
The amount of protein in solid chocolate ranges from 13% in unsweetened chocolate for baking 9G milk chocolate, dark chocolate 8g, 6g up white chocolate.
Chocolates are not good sources of vitamins, but some chocolates are rich in minerals. For example, dark chocolate is a good source of iron, copper and manganese, while white chocolate contains a lot of calcium and phosphorus.
Chocolate contains alkaloids such as theobromine (an activator of humour), phenylethylamine and caffeine (stimulant).
Positive health effects
Chocolate, especially dark chocolate, is said to have many positive effects on health. Several studies, however, indicate that eating chocolate can help lower blood pressure (albeit modestly) and the risk of various cardiovascular problems. Indeed small regular small amounts of dark chocolate associated with a lower risk of a heart attack. One study found that victims of a heart attack who eat chocolate three times or more a week reduced the risk of death by a factor of up to three times longer than survivors who do not eat chocolate.
Chocolate can also improve circulation. In a Swiss study, 20 smokers were each given 40 grams of chocolate to eat. Two hours later, an echo chart showed that dark chocolate, cocoa, with a percentage of at least 74%, significantly improved blood flow.
This effect of eating chocolate, however, has not been confirmed in human trials.
Dark chocolate can lower cholesterol in adults. Some people believe that chocolate can increase cognitive abilities.
Adverse health effects
Chocolate can have many negative effects on health. The fat in 100 grams of chocolate 52g black goes up to 31G in a milk chocolate bar. Research on the elderly has shown that chocolate can be a cause of osteoporosis.
Chocolate can absorb lead in the environment when it is underway and it is possible that certain types of chocolate can cause mild poisoning advance.
Diabetics should eat chocolate?
The short answer is no ... the presence of so many means fat and sugar, at first glance, type 2 diabetes should never eat chocolate.
Dark chocolate, however, has been promoted by two benefits for the apparently genuine health. The same type of chocolate has proven beneficial to cardiovascular health. In one study, regular eating small amounts of dark chocolate were associated with a reduced risk of heart attacks.
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