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Chocolate is the product of a long

 
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MessagePosté le: Mar 13 Mar - 09:35 (2018)    Sujet du message: Chocolate is the product of a long Répondre en citant

imitation linen The most widely and frequently craved food is chocolate. The use of chocolate drinks have been found dating around 1100 BC in remains of vessels from the lower Ulua Valley in northern Honduras. The Aztecs and Maya made a drink known as xocolatl which means "bitter water". The Mayan god of fertility is also associated with Chocolate.

Many nutrients are contained in chocolate including carbohydrates, fats, sugar, proteins, magnesium, and is a rich source of phosphorus. Much like wine and beer, one has to develop an appreciation for the richness of chocolate in order to appreciate the subtleties originating from the fruit or grain it is made from. Chocolate is used to enhance moods and is a symbol of sweetness and innocence. Chocolate is not an aphrodisiac, however it contains phenylethylamine (PEA), a natural substance that supposedly stimulates the same reaction in the body as falling in love. Chocolate is supposed to be heart healthy.even though it contains a lot of fat. It is a mild stimulant to humans because it contains theobromine.

Chocolate is the product of a long, complicated refining process starting with the cream-colored bitter beans that grow in pods of the tree Theobroma cacao which contain a family of compounds known as methylxanthines. The seeds are in the Cacao pod that grows year round on trees from Central and South America. Each pod holds 30 to 40 Cacao seeds and it takes 20 to 25 pods (each with 30-40 seeds) to get 2 pounds of cocoa. The average adult trees produce 300 to 1,000 pounds per year per acre of cocoa for about 50 years. After roasting and grinding the product, what we know as cocoa, is combined with the fats such as cocoa butter (natural vegetable fat from the cacao bean) and some sugar to get chocolate.

Chocolate is very sensitive to temperature and humidity and is therefore best kept at around 68 to 72 degrees Fahrenheit, the normal temperature of a pantry or dark cabinet. The natural taste of the Cacao seed is bitter and it must be fermented to develop the flavor that we are all familiar with. Chocolate is a special mixture of cocoa solid and cocoa butter and it is combined at a specific temperature and cooled down in a specific way. Chocolate tempered when its temperature is between 84deg F and 88deg F (29 deg and 31deg C). Chocolate has six forms of crystals. Good chocolate is made by forming mostly type V crystals. Generally, the chocolate is first heated to 113 F (45 C) to melt all six forms of crystals. The chocolate is then cooled to about 80 F (27 C). This allows crystal types IV and V to form (VI takes too long to form).

Once at this temperature, the chocolate is agitated. The agitation results in many small crystal "seeds" which serve as nuclei for crystals to form in the chocolate. The highest quality chocolate is conched for approximately 72 hours, but lesser grade chocolate is conched for only about four to six hours. The conche is an agitator that evenly distributes the cocoa butter in the chocolate while acting as a 'polisher' of the particles. This process results in flavor development through frictional heat which releases the volatiles.

After agitation the chocolate is heated to about 88 F (31 C) which eliminates any type IV crystals, and leaving just the type V crystals. Manually tempering chocolate is accomplished in the classic way by working the molten chocolate on a heat-absorbing surface, usually a stone slab, until the thickening implies the presence of sufficient crystal "seeds". The chocolate is then gently warmed to working temperature.

imitation silk Fancy chocolate candies have been the inspiration of artists that make wonderful yummy looking creative chocolate candies that are not for eating since they are made of either polymer clay, glass or textile mixed media.


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MessagePosté le: Mar 13 Mar - 09:35 (2018)    Sujet du message: Publicité

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