CHOCOLATE

CHOCOLATE

CHOCOLATE HISTORY


   Chocolate (chocolate) is a unique food, solid at room temperature but easy to melt in the mouth; this is a character of cocoa fat which is one of the main components of chocolate. Chocolate is also known to have a flavor that appeals to most people, but chocolate history begins with a cocoa drink or a chocolate drink as we know it today. In the southern lowlands of Yucatan, about 600 M. Furthermore, cocoa trees were planted by Aztecs in Mexico & Incas in Peru when Europeans found Central America. At that time, cocoa beans are highly valued and used as money and also as a beverage known as chocolati.

   To make the drink, cocoa beans are roasted in a container made of soil and crushed with tools made of stone. Drinks are produced by inserting the scour into the cold water. Into drinks often added vanilla, spices, or honey; then beverage whipped to foam. Christopher Columbus had brought back cocoa beans to Europe, but Don Cortez was the man who introduced the cocoa miniman to Spain (ca. 1520) after Spain defeated Mexico. There people add sugar to some of them overcome the bitter taste & the shoe. Furthermore, the drink went to Italy in 1606 and France in 1657. At that time the drink was highly valued and known as the noble drink. In the year 1727 in the know the addition of milk into the minuma. Beginning as a beverage hundreds of years ago, which in the present language can be said to be a special and prestigious beverage, further chocolate evolves with the development of cocoa bean processing technology and the process of making chocolate itself to be known as it is today.

TYPES OF CHOCOLATE, CHARACTERISTICS AND USE

 

1. Couverture Chocolate
For fans of chocolate, couverture is called "real chocolate". You see, couverture is a type of native chocolate that usually contains brown fat and chocolate mass, which tastes less bitter and more expensive. This chocolate quickly melts in the mouth and has a bitter "fruity" taste. Besides the delicious taste, chocolate is also good for health. But unfortunately, the storage and handling of chocolate is rather difficult.

2. Compound Chocolate
The compound chocolate composition is almost the same as the chocolate couverture, but the cocoa butter is replaced with cheap vegetable fats like coconut oil or soya. The compound chocolate flavor tends to be semi-sweet or sweet, but handling is easier than couverture. Compound chocolate is more widely used for chocolate decorations because the price is much cheaper than couverture. There are 3 types of compound chocolate, namely:

    Dark chocolate compound
This is a dark-colored chocolate bar, where the chocolate taste is more pronounced and contains no milk. This type of chocolate is usually used for cakes and other snacks.

    Milk chocolate compound
It is brown chocolate bar, which is made from a mixture of sugar, cocoa, liquid chocolate, milk, and vanilla.

    White chocolate compound
This is a white chocolate bar containing chocolate and cacao butter.

3. Cocoa
Chocolate is made from cocoa mass that fat has been separated. Chocolate is very easy to process and economical. So, you can buy this chocolate in the stalls around your house.

4. Liquid chocolate
Liquid chocolate is a beverage product containing cocoa mass and high sugar content. But seriously, the level of sugar in liquid chocolate is called easy to gain weight.

5. Chocolate powder
Chocolate powder is a chocolate that has a strong aroma, not rancid, and not moldy. Solid and bitter-colored powder chocolate is very useful to dry cake dough.

6. Fresh chocolate
Yeah, there's chocolate that tastes tasteless. Chocolate is usually used for cakes, cakes, and various other snacks. The percentage of cocoa mass in this chocolate varies, between 30-70 percent. The higher the cocoa mass concentration, the better it tastes.

7. Chocolate milk
Many people like the same milk chocolate, until chocolate is called the most widely consumed chocolate. This type of chocolate is made from a mixture of sugar, cocoa, liquid chocolate, milk, and vanilla. It tastes sweeter than fresh chocolate, and its cocoa mass is quite low, at 20 percent.

8. White chocolate
This chocolate does not contain a high cocoa mass. Chocolate is made from brown fat, sugar, and vanilla that does not contain solid chocolate. Same kayak chocolate compound, chocolate is also often used for decoration.

CHOCOLATE NUTRITION


   Chocolate contains energy of 472 kilocalories, 2 grams of protein, 0 grams of carbohydrates, 0 grams fat, 63 milligrams of calcium, 0 milligrams phosphorus, and 2.8 milligrams of iron. In addition in Chocolate also contained vitamin A as much as 30 IU, vitamin B1 0.03 milligrams and vitamin C 0 milligrams. The results obtained from doing research on 100 grams of Chocolate, with the amount that can be eaten as much as 100%.

CHOCOLATE CHOCOLATE STORAGE

1. Store chocolate in a cool and room temperature. Do not store chocolate in the refrigerator. Even if placed in a refrigerator, chocolate wrapped in plastic and placed in an airtight container.
2. If chocolate has been consumed, then let the chocolate wrapped in aluminum foil back. Put it in an airtight container.
3. Stay away from chocolate from other foods that smell sharp, so that quality is maintained.
4. Stay away from exposure to direct sunlight. Direct sunlight will cause chocolate to become rancid. Temperatures above 20 degrees Celsius will make brown fat out, so it will appear white spots. In addition, of course chocolate will melt. 





SOURCE:

https://www.coklatarenmbahuti.com/artikel/tips-menyimpan-coklat-yang-benar
http://missjunecompany.com/sejarah-coklat/
http://inform-kesehatan.blogspot.com/2015/05/kandungan-nutrisi-cokelat.html
http://www.loop.co.id/articles/8-macam-coklat