Chocolate: Color, Appearance, Taste And Portion

How to know if the chocolate is real? This is the real, most bitter chocolate! Palm oil melts at a temperature of +30 C, real chocolate melts at a temperature of +32 C, and a substitute based on lauric acid melts at a temperature of +35 C. Beans are used to increase energy, brain activity, prevent many diseases and, of course, to improve mood. Real chocolate should have a matte color at the fracture site. When broken, high-quality chocolate should be crunchy and not crumble, not stick to your teeth and not melt in your hands. The best quality chocolate is bitter, without the addition of milk, oils and fats.

The word "chocolate" probably comes from the word "xocolātl", which in Nahuatl (Aztec language) meant "bitter water". On July 11, on Chocolate Day, we decided not only on a couple of pieces, bars, candies, but also found the same, real, 99%!

Cocoa beans are still called the food of the gods. Once upon a time, they were so significant that they were used as money for a while. Beans are used to increase energy, brain activity, prevent many diseases and, of course, to improve mood. Since the 14th century, the Aztecs considered cacao a sacred gift from the god of freedom and used it to prepare a tart drink that, according to historians, is completely unlike the modern one.

The main raw material for the production of chocolate is cocoa beans, they are similar in shape to almonds, darker in color. In the chocolate aroma, you will feel notes of vanilla, the taste of the beans is bitter, like a coffee bean.

For many, cocoa is a taste and anticipation of joy! It is not for nothing that chocolate is considered the best antidepressant.

 

How to identify real chocolate?

• Real chocolate must contain cocoa butter. If the chocolate wrapper does not indicate the presence of cocoa butter in the composition of the ingredients, then it is a simple sweet bar, not chocolate at all.
• Real chocolate should not contain such components as substitutes and equivalents.
• Most often, manufacturers replace cocoa butter with palm oil (coconut oil is mixed with grated cocoa) and synthetic ones based on lauric acid in order to save money.
• Palm oil melts at a temperature of +30 °C, real chocolate melts at a temperature of +32 °C, and a substitute based on lauric acid melts at a temperature of +35 °C.
• quality real chocolate has a glossy surface and without any bubbles.
• The crack in real chocolate is matte. When broken, high-quality chocolate should be crunchy and not crumble, not stick to your teeth and not melt in your hands.
• The worst thing about real chocolate is bitter. There is no milk in it, as well as a minimum of sugar, which makes it even the most useful compared to milk and white. Cocoa products in bitter chocolate from 60 to 99%. Such a high cocoa content allows you to truly appreciate the true taste of chocolate.

Benefits of cocoa beans

 

Cocoa is a real wealth: it contains a lot of useful elements for our body.

• Cocohil promotes the growth of skin cells, thus heals wounds and is able to smooth out wrinkles, prevents the risk of stomach ulcers.
• Epicatechin reduces the risk of stroke, myocardial infarction, cancer, and diabetes.
• Arginine is a natural aphrodisiac.
• Tryptophan is a natural antidepressant.
• Thanks to its magnesium content, cocoa improves heart function and lowers blood pressure.
• Sulfur helps to improve the skin, hair and nails.

Dark chocolate protects the skin from aging

In a study for the dermatological clinic "European Dermatology London", it is stated that chocolate prevents the appearance of wrinkles, which are associated with exposure to ultraviolet light. To do this, it is enough to eat several squares of chocolate every day. However, only chocolate with a high content of flavanol – an antioxidant from cocoa beans – is suitable.

This research has discovered a new beneficial quality of dark chocolate. Earlier, scientists found that its daily use helps fight chronic fatigue syndrome, and also improves memory.

It is important to know that real cocoa beans must be processed only by hand, otherwise harmful ingredients will enter their composition.

A daily portion of chocolate

The recommended portion of cocoa (without milk, cream and other additives) is 4-5 tablespoons per day for a person weighing up to 70 kg. If your weight is more than 70 kg, we advise you to limit yourself to 1 tablespoon no later than three hours before bedtime, otherwise you will not fall asleep.

And, finally, here it is - the real, most bitter chocolate!

It is practically impossible to eat it, since it contains 99% cocoa and cane sugar. But it is worth trying, because Lindt Excellence is considered real chocolate gold.