Historical value
In fact, it is known to mankind for more than 3000 years! In the language of Mexican Indians, the word "chocolate" comes from a combination of words choco ("foam") and atl ("water"). For centuries, mankind knew it as a drink. In the Mayan civilization, and later in the Aztecs, chocolate was considered sacred, giving wisdom and strength. Indians drank liquid from cocoa beans with red pepper and other spices. And in the XVI century, Christopher Columbus, along with other "treasures" brought miracle beans to King Ferdinand. After 100 years, chocolate in Europe won the title of exclusively male drink. For a long time it remained "affordable" only to representatives of high society. Chocolate became more accessible only with the development of industry. At the same time, milk, spices, sweeteners, wine and even beer began to be added to it. In 1674 it was used in confectionery products - now it was possible not only to drink chocolate, but also to eat. And only in the XIX century there were the first chocolate bars and sweets with fillings, so familiar for our time. Today chocolate is the most popular delicacy in the world. Every year in the world it is eaten 600 thousand tons. The French even established the World Chocolate Day (July 11). And most of all famous Swiss, French and Belgian chocolate craftsmen.
Is there no il?
The cocoa tree in Latin is called Theobroma cacao, which is literally translated "cocoa - food of the gods." It is difficult to disagree with this statement. Fats and glucose, which are rich in chocolate, are valuable sources of energy. Potassium and magnesium are necessary for the nervous system. "Hormone of Happiness" serotonin improves mood and charges with vivacity. Thanks to caffeine and theobromine, chocolate stimulates brain activity and memory, increases attention and resistance to stress. Flavonoids of chocolate beneficial effect on the cardiovascular system: improves blood circulation, strengthens the heart muscle and blood vessels. And what an aphrodisiac! And although in the debate of scientists about the utility of chocolate "for" outweighed all "against", many still have prejudices. Let's try to debunk some popular myths.
Chocolate contains a lot of caffeine
In fact, a cup of coffee contains 180 mg of caffeine, and in a whole bar of chocolate - only 30 mg. Chocolate is bad for the teeth. Of all the other sweets, chocolate is the least dangerous. Contained in chocolate cocoa butter envelops teeth with a protective film and protects them from destruction. Chocolate is a drug. Indeed, theobromine in the chocolate can cause dependence, but for this you would have to eat 0.5 kg of chocolate per day. A cannabinoid chocolate (substances reminiscent of the action of marijuana) could cause some effect only when consuming at least 55 chocolate bars. Therefore, there is no question of physical dependence, and the psychological one has already become the subject of attention of psychologists. From chocolate get fat. In a tile of chocolate approximately 500 kcal. The most caloric is white chocolate, containing 40% cocoa butter. In the second place - milk. But black chocolate can successfully be included in a balanced diet. The main thing - do not exceed the total caloric intake, so that fast carbohydrates are not put off "in reserve." Doctors advise to limit or exclude chocolate to people suffering from allergies or diabetes. Also, it is not recommended to eat black chocolate to small children and sick hypertension.
Choosing quality
What kind of chocolate is real? Natural chocolate necessarily contains 4 main components: cocoa butter, cocoa mass (mashed cocoa beans in oil), powdered sugar and lecithin. The more in the composition of cocoa, the "blacker" chocolate. The bitter contains more than 50% cocoa, in black - about 40%, and in white it is not at all. Natural flavor additives can be added to the basic composition: milk, nuts, vanilla, raisins, coconut chips, etc. If you find hydrogenated fat or vegetable oils (palm, soybean, cotton) on the label, then you are dealing with "sweet tile" not chocolate. To check the availability of hydrogels, put a small piece of chocolate on the tongue - if it melted right away, then you were lucky. The fact is that the chocolate melts already at a temperature of + 32 ° C, and to melt the hydrogel, sometimes there is not enough body temperature. As part of this chocolate should not be cocoa powder, which is prepared from the cake, left after pressing the oil from the cocoa beans. The presence of soy products can easily be recognized by a lighter and matt (rather than glossy) tile surface. Soy chocolate breaks with a deaf sound and sticks to the teeth, but the real breaks with a dry crack and never stretches. If the chocolate is covered with a whitish coating, then it can talk about improper storage. And on the other hand, such a coating is a confirmation of the naturalness of the product - in fact, in the heat, white cocoa butter rises to the surface and forms a coating. At the same time, the taste characteristics and composition of chocolate do not change. It is much worse if the chocolate is covered with "sugar frost". When the chocolate freezes or evaporates water, do not expect anything good from taste - you will find a creak of sugar grains on your teeth and obvious bitterness. Therefore, never store chocolate in the refrigerator. AND
Sweet life
Perhaps there is not a person in the world who would be indifferent to chocolate. We give chocolate to people close to us, we buy it when we "want something sweet", we color this holiday with holidays and weekdays. But that the pleasure was maximum, and the taste of chocolate did not disappoint, it is necessary to choose really high-quality chocolate. Here are some tips. Read the composition on the package. In the composition of high-quality chocolate must be present cocoa butter, and not palm, cotton, soybean and others. Only real chocolate melts in the mouth, as cocoa butter melts at a temperature of +32 degrees. Choose chocolate only from fresh ingredients. It is based on freshly ground cocoa beans, which give the chocolate a rich aroma and a bright taste. Cocoa beans are converted into ready-made tiles in one factory in just 48 hours. Thus, chocolate retains all useful properties and qualities. And most importantly - do not be afraid to experiment. Melt the chocolate, pour into the cup - and the heart of your loved one "melts." Turn it into a little crumb - and the taste of your dessert will reveal itself in a new way. Break into pieces and treat others - and let everyone have a great mood. Do not forget to please yourself and your relatives more often with different sweets: chocolate, cakes, biscuits, ice cream. It's very delicious!
Dessert "Chocolate Dream"
Ingredients:
100 g of bitter chocolate, 50 ml of milk, 3 eggs, 90 g of sugar, 25 g of butter, 40 g of flour, 1 orange peel, 200 g of a filling
Cooking method:
Beat eggs with sugar. Then melt the chocolate and combine with butter. Carefully enter the resulting chocolate-oil mixture into the beaten eggs, add milk and flour there. Stir until the mixture is uniform. The resulting mass is poured into a small mold with non-stick coating. Put the form in a well-heated oven for 5 minutes. The dessert should freeze outside, but stay soft inside. Sprinkle orange peel on top. Serve on the table with two ice cream balls.