Chocolate
Chocolate contains alkaloids; such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure. Dark chocolate has recently been promoted for its health benefits, including substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals, such as dogs and cats.
HISTORY
Chocolate has been used as a drink for nearly all of its history, where the earliest record dates back before the Olmec. In those times, Cacao tree’s were grown in the back yard, where the Mayan civilization used the cacao seeds it produced to make a frothy, bitter drink. They later flavoured it with vanilla, chili pepper and achiote (known today as annatto), to produce a drink they called xocoatl.
Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples. It was not until the Spanish conquest of the Aztecs that chocolate could be imported into Europe, where it quickly became a court favourite. Because of this popularity, the Spanish began enslaving the Mesoamericans to produce cacao, however, only royalty and the well-connected could afford to drink this expensive import.
For hundreds of years, the chocolate making process remained unchanged. When the people saw the Industrial Revolution arrive, many changes occurred that changed chocolate into its modern form. The dutch family, Van Houten, brought about this change with inventions that could mass produce the shiny, tasty chocolate bars. In the 1700’s mechanical mills were designed to squeeze out the cocoa butter, which in turn, helped create hard, durable chocolate. However, it was not until the Industrial Revolution that these mills were put to mass production. Not long after the Industrial Revolution, companies began advertising this new invention to sell many of the chocolate treats we see today; which, in turn, brought about the opportunity for people worldwide to experience chocolate.
PRODUCTION
Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions.
Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. “White chocolate” contains cocoa butter, sugar and milk, but no cocoa solids (and thus does not qualify to be considered true chocolate). The process of making the different “types” of chocolate is called blending, where the chocolate liquor is blended with the cocoa butter in varying quantities to produce the types of chocolate; milk, dark and white.
After the chocolate has been refined and blended, it is placed in a conche. The conche, is a container filled with metal beads, which act as grinders. When the chocolate is placed in the conche it is kept in a liquid state by the frictional heat of the metal beads. The conching process produces cocoa and sugar particles smaller than the tongue can detect, giving the smooth feeling in the mouth. High quality chocolate is conched for about 72 hours, whereas, lesser grades are conched for around 4 to 6 hours. After this process is complete, the chocolate is stored in tanks heated to approximately 45-50oC until final processing, or tempering.
The tempering process reduces the crystallization of the cocoa butter; which produces chocolate that “snaps”, rather than crumbles, when broken. The primary purpose of the tempering is to assure that only the best crystallized cocoa butter form is present, producing the sheen and crisp bite. There is six different crystal forms, each having different properties, and each requiring different methods of production. Type “V” crystals are the best to have as they produce glossy and firm chocolate that “snaps” well and melts near body temperature. The other crystal forms cause the chocolate to crumble and melt too easily. Generally, the chocolate is heated to around 45oC to melt all the crystal forms and then the temperature is adjusted accordingly to produce type “V” crystals.
HEALTH
While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the circulatory, and other beneficial effects suggested such as: anticancer, brain stimulator, cough preventer and anti-diarrhoeal.
However, the unconstrained consumption of large quantities of chocolate can have adverse effects on your weight and lifestyle without any type of physical activity to counteract the energy-rich food.
