The word “chocolate” has been derived from Spanish. Chocolates contain a number of raw and processed foods produced from the seed of the tropical cacao tree. In Mexico, cacao has been cultivated for almost three millennia. Cacao has been used around 1100BC in central and South America at its earliest. The world’s largest producer of cacao bean is Africa. Earlier in Mesoamerica, majority of people used to make chocolate beverages including the Aztecs and the Mayans, it was know as “bitter water”. The fermentation of seeds of cacao is a must to develop the flavor or taste because it has intense bitter taste.
After fermenting the cacao seeds, the beans are dried, cleaned and roasted and the shell of seeds are removed to produce cacao nibs. The cacao nibs are liquefied then, it results in pure chocolates in fluid form, it is also known as chocolates liquor. This liquor can be processed into two components: cacao solid and cacao butter. Cacao solid is primarily found in pure, bitter and dark chocolates and in varying proportions. Today, most of the chocolates which are consumed are the form of sweet chocolates; this form of chocolates has sugar in it. Milk chocolates contain milk powder or condensed milk. “White chocolates” are not considered as true chocolates as they do not contain cacao solid, but cacao butter, sugar and milk.
Theobromine and phenethylamine are the alkaloids which are found in chocolates, it has a physiological effect on human body and is linked to serotonin levels in the brain. It’s is said by scientists, that eating chocolates in moderation, can lower your blood pressure. Dark chocolates have been promoted recently because THEY have some health benefits; some amount of antioxidants which reduce the formation of free radicals.
Dark chocolates have theobromine alkaloid which IS toxic to animals such as dogs and cats.
Now a days chocolate is the most popular food item and flavor in the world. Chocolate is the most favorite gift of every season and of every occasion, gifts of chocolate molded in various shapes and sizes have become traditional on particular holidays such as chocolates bunnies and eggs on Easter, chocolates coins on Hanukkah, Santa Claus on Christmas and hearts on valentine’s day. Chocolates are also used in beverage flavoring.
If you have ever wondered about how to make chocolates, then there is a good news that you can make chocolate ON you own. Although it is a messy business, it is fun to make chocolates at home.
Recipe of how to make chocolates:
• First you have to get raw cacao beans.
• Spread the cacao beans on a baking tray in a single layer and roast them, after roasting put them in oven for 20 to 30 minutes at 400ºF. Let them cool for sometime, peel off the husks.
• Now break the roasted beans. After breaking spread them on a towel, place another towel over the top and crush them with a heavy rolling pin or pestles.
• Put the pieces of crushed beans in a clean coffee or pepper mill and grind them.
• You can even use the hand grinder, it is better than those mills and if the bits are too small, they will liquefy. Grind the beans to the point where you can put them in pestle again for a final grind.
• After grinding you will get a somewhat mushy consistency. Transfer your grinded product to dish and heat it in pan of water, grind it again in the mortar. After grinding it will become fairly smooth, you can add drop of ginger, orange or peppermint oil only if you want to.
• Add sugar; add it at the rate of half cup of sugar per pound of cacao beans. Else you can add sugar as per your taste.
• Pour your product in moulds; leave it in cool place and let it set properly. But remember don’t keep it in fridge as it will spoil your product.
• Your chocolate is ready now, your very own handmade chocolate. Enjoy it.
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Great article !!!!
Now it can help me in opening a Chocolate factory.
Another Nastle, Parle in pipe line Guys!!1