|
|||||||
|
|
Chocolate FactsInteresting Facts About ChocolateCool Chocolate FactsChocolate
facts from the kitchen to health and nutrition.
Dark chocolate is made up from cocoa paste, sugar, cocoa butter. Milk chocolate is made from cocoa paste, sugar, cocoa butter and milk White chocolate is made from cocoa butter, sugar and milk (it does not have any cocoa in it). White chocolate is harder to keep so this is why you always find it wrapped in foil.
1.
The Cocoa bean like any other bean is rich in nutrients. They
are rich in vitamin E and flavonoids. These help reduce the
build up of blood cholesterol in the artery walls.
Although high in cocoa solids (high antioxidants) the addition of milk, sugar, cocoa butter reduces these properties. 2. Cocoa and chocolate are high in saturated fat which causes high blood pressure. Although the type of saturated fat found in cocoa can easily be converted by the body to unsaturated fat which actually lowers the risk of blood clotting which can lead to heart attack. This only applies to eating chocolate in small quantities and only in its purest form, with a high cocoa content. 3. Chocolate contains caffeine, The amount of caffeine in chocolate is considerable less than tea and coffee. 4. Many people experience a craving for chocolate. It does contain very small amounts of substances that can affect the brain in a similar way to marijuana. However scientific test have been carried out on patients with a chocolate addiction, and these tests have shown that they can just as easily be satisfied after eating imitations containing no chocolate at all. 5. Chocolate is good for a quick energy boost because it is high in fat, and sugar (in some varieties).
The chocolate fruit grows to about 15 - 30 cm long and about 10cm wide. When ripe the pod turns a yellow orange and can weigh upto 500g.  Chocolate Facts: The Cocoa fruit grows on the branches as well as the trunk of the tree The pod contains between 20 to 60 seed and in surrounded by a white plup.  Chocolate Facts: Inside the Cocoa Pod, the seeds are surrounded by white pulp.  Chocolate Facts: Inside of the Cocoa Bean the white flesh is sweet but the bean itself is bitter. Cacao beans contain the caffeine-like purine alkaloid, theobromine, which give the unprocessed coffee bean a bitter flavor. Roasting ground cacao
seeds produces chocolate.
1. The Latin name of the cocoa tree Theobroma cacao means "food of the gods." 2. The melting point of chocolate is at human body temperature - that is why it melts in your mouth. 3. Chocolate is a high energy food, it contains about 220 kilojoules per 100g. 4. Cocoa beans contain anti oxidants that may help in prevention of heart disease. For the best benefits select chocolates that have a cocoa solid content of at least 70 percent. Limit yourself to no more than two squares a day. 5. Chocolate by itself does not cause pimples, however if you eat enough foods that are high GI and lots of sugary food, you may be more susceptible to breakouts. 6. Water makes melted chocolate go hard and grainy, be sure to use only dry bowls and utensils. If you are going to make a chocolate dipped strawberry or any fruit do make sure that these are dry too. 7. If your chocolate does go hard and grainy you can save it by adding a tablespoon of vegetable oil and mix until well combined. 8. Chocolate should not be given to your pets. It contains the chemical theobromine which and affect the heart and nervous system of your pet and it may be fatal. 9. Chocolate is easily cut with a serrated knife. 10. Chop large blocks of chocolate into smaller pieces so that it melts evenly. 11. A good quality chocolate should contain at least 70 percent cocoa solids. 12. Good quality chocolate makes a sharp cracking sound when broken. 13. Good quality chocolate is high in cocoa solids and has less sugar and intense flavor compared to milk and white chocolate. 14. Left over melted chocolate can be reused - just pour it onto baking paper let it set, then break into smaller piece. Wrap in plastic wrap and store in a cool dry place for later use. 15. If you need to melt more that 500g (17 oz) chocolate at once, divide the chocolate and melt in batches. It is easier to keep an even temperature with small quantities. 16. When mixing melted chocolate with other ingredients; such as eggs and butter make sure that these are at room temperature or the mixture could go lumpy. 17. Never melt chocolate over direct heat it is likely to burn. Instead use indirect heat. See instructions on how to melt chocolate. 18. If chocolate is cooled too quickly, it can develop a white bloom on the surface, it is still fine to eat and cook with.
|
 Chocolate Dessert Recipes Blog
|
|||||
|
|
|||||||
