There is not a single person on the planet, especially a child, who would not like it. What is chocolate, it is interesting for everyone to know. Taking advantage of the popularity of chocolate all over the world, they began to use it for the manufacture of sweets in various versions, they learned how to add all kinds of ingredients and fillings. In addition to sweets and chocolates, cakes, rolls, cookies are made from it, used as interlayers and fillers for other desserts.
Nevertheless, pure chocolate products have not lost their popularity, and with the help of obtaining its varieties, they began to create real culinary masterpieces in the form of various figures and holiday gift sets. Varieties of chocolate can be in mixed forms, as well as alternating with each other.
What are the types of chocolate?
- Unsweetened chocolate. This is a pure chocolate liqueur with no added sugar. It is not overripe, it is made by roasting the cocoa beans, which provide an aromatic chocolate flavor. If you add sweetness to it, then it is quite suitable for pies and cakes as a base.
- Dark chocolate. This is a finished product that is made on the basis of liqueur and 35% cocoa powder. A characteristic feature of the technology is the complete absence of milk in its composition, which has an excellent combination of taste and is successfully added to other varieties. This type of chocolate is semi-sweet, although it has a considerable proportion of sugar, which still retains a bitter taste. The product is added to culinary products or can be shaped into tiles. Dark chocolate is somewhat darker in color than any other type of chocolate, while it has some tonic effect.
- ... Its preparation is based on roasted cocoa beans with the addition of powdered milk powder or pre-processed canned milk. According to European standards, cocoa powder should not exceed 25% and chocolate liqueur should not exceed 10%. The color of milk chocolate is lighter, softer, not sugary sweet and very healthy for children. It contains a certain amount of milk fat, it is quite suitable as a means of increasing hemoglobin in the blood.
- ... In this type of chocolate products, there are practically no cocoa beans in the composition, therefore its color is absolutely white with a barely noticeable shade. In terms of taste, white chocolate is not inferior to other varieties, and it contains cocoa butter, milk and sugar. Lovers of such sweets, for whom natural chocolate is contraindicated, can eat it without fear. This applies to the category of people who suffer from chronic liver disease.
The artificial type of chocolate is sweetness that resembles ordinary chocolate in shape and taste. However, it may contain a minimum of cocoa products. In most cases, even instead of cocoa butter, a substitute is used in the form of hydro fat, confectionery fat, mass from the extract of nuts, soy products, milk or cream powder. This is a diabetic product that is produced for a specific category of people. The classification and assortment of chocolate are closely related.
So, the classification has three main pure types:
- dark chocolate;
- milk chocolate;
- White chocolate.
Classification of chocolate according to recipe
Chocolate as a product has its own classification by the presence in it of the predominance of certain components and features of innovations in technology. He can be:
- ordinary;
- dessert;
- porous;
- with filling inside;
Dessert chocolate is distinguished by strong grinding of the total volume and long-term careful processing in specialized units - conche machines. Ordinary, both dessert and, are made with and without additives. This is powdered milk, cream in dry form, both natural and synthetic, various varieties of nuts, coffee, figs, raisins, wafer layers, candied fruits, prunes, dried pitted dates.
Fillings can be different in taste, reproduced neat or mixed. For example, a mass with a taste of caramel, raspberry, nuts, citrus, fondant with coffee, milk or chocolate flavor.
It is customary to call natural chocolate with sugar without fillings and flavored components.
Classification by shape
There is a division of chocolate sweets by shape:
- monolithic tiled;
- porous tiled with a bubbly internal structure, more delicate taste compared to the ordinary tiled form;
- in the form of bars with and without soft filling;
- curly, medal, in the form of hollow bulk chocolate toys;
- patterned, designed for decorating cakes;
- chocolate cakes;
In addition, chocolate bars are produced in the form of semi-finished products and glazes. The glaze is marketed as packaged chips or a block of a certain weight.
If we schematically analyze the classification of chocolate, then the following picture emerges:
- Chocolate can be:
- with filling;
- without filling;
- artificial chocolate from substitutes.
- Without filling:
- without additives;
- with additives;
- porous structure;
- white without cocoa content;
- Without additives:
- usual;
- dessert.
- With additives:
- usual;
- dessert.
The healing properties of chocolate
Chocolate has a number of beneficial properties. Depending on its type and concentration of cocoa, it can act as an excellent medicine. This has been scientifically proven by scientists at the University of London. Chocolate, if consumed in moderation, produces a pleasure hormone in the body and can increase the vitality of lovers of this sweetness throughout the day.
In addition, it helps in the elimination of blood clots and increases the number of blood cells. Due to this, in people suffering from anemia, the level of hemoglobin increases significantly. Of course, the use of dark chocolate will have the most effective effect in this case. With the help of other varieties, including the above, the development of dementia is successfully prevented, especially in people of the older age category, vitality, mood, concentration of attention increase, a person becomes more collected and positively minded. For many, anger and irritability disappear, and life problems are solved with less sensitivity and lack of emotional aggression. It has been noticed that elderly people who often consume chocolate do not develop macular degeneration, a serious disease that leads to complete blindness.
However, experts recommend eating chocolate in an amount of no more than 30 g per day. This is enough for human body at any age. According to cardiologists, chocolate is much healthier and safer than coffee abuse. For cores, coffee is a bad drink, and chocolate can provide some benefits, similar to a small amount of red wine or apples.
Based on the experience of medieval healers, we can conclude that sweetness benefits the liver for a healthy body. For anemia, tuberculosis and heart disease, chocolate is an irreplaceable auxiliary product. Studies have been conducted on the ability of chocolate to bring down body temperature and prevent the development of gout. However, skeptics today don't take it very seriously. medicinal properties chocolate, but they do not abandon the assertion that it is still possible to prevent many diseases with its help.
Many modern doctors know that the product normalizes arterial pressure and resists the formation of blood clots. And lovers of this sweetness tolerate painful menstruation much easier. In addition, chocolate treats severe coughs as well as some tablets.
However, despite all the advantages, cocoa beans contain nitrogen, albeit in scanty amounts, which is capable of inhibiting metabolic processes in all body systems. And chocolate is contraindicated in the category of overweight people, and even more so for those who are obese or diabetes mellitus.
Making different kinds of chocolate
Which varieties of chocolate will be produced in an enterprise equipped with all the necessary equipment is decided with the help of analytical data after studying the supply and demand for a particular type of product. The average figure for a certain period is usually taken as a basis.
The technology consists in roasting fresh raw materials - beans - on special grates. The further process of heat treatment takes place in cylindrical containers, which starts and performs rotational movements. This technology allows the beans to darken as a chemical reaction takes place in them. From this moment on, the beans become aromatic and saturated with exactly the taste that we are used to thinking of as chocolate. When frying, the shell opens and separates, which disappears during separation. Then the grains are crushed and ground in tanks. Then the refining process takes place, after which the liquor becomes a homogeneous mass.
The next stage is the roasting of cocoa powder, which is done by passing the substance through compressor rollers. The resulting cakes are ground, crushed and sieved. After adding sugar to the cocoa powder, raw materials, ready for production, are released - chocolates. The rest of the ingredients are mixed depending on what kind of chocolate products will be prepared.
Range types of chocolate and chocolate products much more than we can imagine: chocolate bars and chocolates, chocolate spreads and creams, cocoa powder and chocolate drinks. But all of these familiar to us products have a clear classification based on regulatory documents that allow us to classify them in one category or another.
In the last article I wrote about the requirements for chocolate, today I want to draw your attention to classification and types of chocolate and products based on it.
Depending on the composition, according to the European approach, chocolate can be classified into black, milk and white.
Dark chocolate in turn will be subdivided into dark and bitter... The percentage of cocoa beans in dark chocolate should be at least 55%, in bitter - at least 70%.
Milk chocolate contains less cocoa than black cocoa, namely at least 35%, and for this reason does not have the rich taste characteristic of chocolate.
White chocolate Is a mixture of powdered sugar (sugar), cocoa butter, milk powder or dry cream, lecithin and flavoring.
Unlike other types of chocolate, white chocolate does not contain grated cocoa, therefore it has a creamy color. White chocolate can be a product containing at least 20% cocoa butter.
Depending on the recipe, chocolate is divided into ordinary, additives and diabetic.
Ordinary chocolate(no additives) is a product made from cocoa liquor, cocoa butter and sugar.
Such chocolate has specific properties inherent in cocoa beans. It is sometimes called natural (couverture). By changing the ratio between powdered sugar and grated cocoa, you can change the taste characteristics of the resulting chocolate - from bitter to sweet. The more grated cocoa in chocolate, the more bitter taste and more vivid aroma it has.
Chocolate with additives is a product made from cocoa liquor, cocoa butter, sugar and various flavoring and aromatic components.
Additives to the chocolate mass are introduced in two ways: in powdery or crushed form, when receiving chocolate masses (powdered milk, grated nuts) and in the finished chocolate mass before the formation of chocolate in its entirety (raisins, nut grains or whole nuts, crushed waffles, candied fruits, etc.) etc.).
Varieties of chocolate with additives are milk chocolate, nut chocolate, coffee chocolate, with waffles, with roasted nuts, with fruits, with special additives.
Milk chocolate includes milk added in dry form or condensed milk.
Nut chocolate contains roasted nuts: whole, crushed or crushed into grains in the amount of 15-35%.
Coffee chocolate contains ground coffee (3-5%) or coffee extract.
Chocolate with waffles- dessert chocolate with wafer crumbs (4.4 - 6%), evenly distributed in the chocolate mass.
Grilled chocolate includes evenly distributed, crushed caramel mass with nuts - roasted nuts.
Chocolate with fruit contains 1-12% of dried fruits, candied fruits, zest.
Chocolate with special additives- This is chocolate containing, for example, grated cola nuts or vitamins C, A of group B and others.
Chocolate with filling is a variety of shapes and sizes of bars, bars, which consist of a chocolate shell filled with various fillings (fondant, fondant with fruit jam, fondant-creamy, praline, praline with waffle crumbs, etc.).
Diabetic chocolate intended for patients with diabetes mellitus. It contains sorbitol, xylitol, saccharin or fructose instead of sugar.
According to its shape, chocolate is classified into bars, shaped, patterned and medal-shaped.
Chocolate bars usually produced in a rectangular shape.
Curly chocolate looks like monolithic, hollow figures (eggs, shells, animals, hearts, etc.). It is also produced with filling (bars).
Patterned chocolate is produced from dessert chocolate mass in the form of flat relief figures of small size, without filling or with filling.
Chocolate medals produced by casting from tempered chocolate mass into appropriate molds.
Depending on the method of processing chocolate, chocolate is divided into dessert and ordinary.
Dessert chocolate has high aromatic qualities and fine dispersion. It acquires these properties as a result of particularly careful and lengthy processing. The sugar content in it is not more than 63%.
Porous chocolate obtained from dessert chocolate mass by processing in a vacuum. The porous structure gives the chocolate a more delicate, distinctive taste.
Heat resistant chocolate, it does not melt during baking, retaining its shape (chips, drops, sticks).
Heat Resistant Chocolate Chips Is a product consisting of sugar, cocoa butter, cocoa powder, lecithin and vanillin. Heat-resistant chocolate chips are added whole to various types of dough when kneading.
Heat Resistant Chocolate Drops made from sugar, low fat cocoa powder, hydrogenated vegetable fat, soy lecithin and flavor. They are used as decorations for cupcakes, muffins, biscuits.
Chocolate candies
Chocolate sweets are sugary confectionery products of soft consistency, consisting of a body (filling) and chocolate glaze.
Chocolates are produced: piece, weight and packaged.
Depending on the packaging, they are divided into wrapped and not wrapped.
Chocolate candies are divided by type depending on the candy mass used for fillings
with fondant bodies from boiled sugar-treacle or milk syrup with the addition of various flavoring and aromatic substances;
with liqueur bodies from boiled sugar syrup with the addition of alcoholic beverages, milk, fruit and berry puree, and other flavoring and aromatic additives;
with jelly fillings, for the manufacture of which fruit and berry puree and jelly-forming substances are used - pectin, gelatin and others;
with nut fillings- praline, marzipan and roasted nuts, which are made using various processing of nuts;
with whipped hulls, which are made by churning agar-containing syrup with egg whites;
with cream housings consisting of butter or other type of butter, powdered sugar, chocolate mass and other additives;
with combined or multilayer fillings;
stuffed between layers of waffles;
from fortified fruits, berries and candied fruits.
Powdered chocolate
One type of chocolate without additives is powdered chocolate.
It contains slightly more sugar than ordinary chocolate, it can be made from cocoa liquor without adding cocoa butter, as a result of which it is obtained in powder form.
For consumption, it is diluted with hot milk or water.
Cocoa powder Is a product of grinding cocoa cake, which remains after pressing cocoa butter from cocoa liquor. It looks like a dry mass of brown color and bitter taste. On its basis, cocoa is prepared, added to the dough and dessert creams.
Chocolate paste
It is a dense, thick cream based on chocolate, butter, sugar, milk and nuts. The taste depends on the products used. The most famous and expensive chocolate spread in the world is Nutella.
Chocolate butter
It happens sweet cream and sour cream.
It is made from fresh cream with the addition of cocoa, vanilla and sugar.
Good butter is hard, hard to cut, has a pronounced taste of sweet butter and cocoa.
Chocolate Processed Cheese
This is a dessert version of processed cheese. Consists of cocoa powder, sugar, cottage cheese, butter, skim milk, milk powder, drinking water, low-fat cheese.
They also add preservatives, antioxidants, emulsifiers, thanks to which the cheese is stored longer and has an appropriate consistency.
Chocolate spread, chocolate butter, and chocolate cream cheese are used as a spread on a slice of bread, toast, or rolls.
They can also be used during the preparation of baked pastries. For example, with chocolate paste, it is permissible to layer the cakes in the cake.
In general, desserts and pastries with chocolate are a separate topic for conversation ...
What is chocolate like? Now we will talk about its types. We will also consider how chocolate is useful and how to choose such a treat.
Kinds
First, let's look at the varieties of this beloved delicacy by many.
So what is chocolate like? Dairy. It contains milk powder, lecithin, and cocoa butter. When choosing, you need to check the composition, since artificial (unnatural) components are very often used for manufacturing.
Sociological polls were conducted more than once, as a result of which it became known that this is the most popular species.
White
What is chocolate like? White. It is a sweet blend of milk proteins, sugar and cocoa butter. It contains neither cocoa powder nor chocolate liquor. Very often, such a delicacy is prepared from hydrogenated vegetable fats. To summarize, it turns out that white chocolate has nothing to do with chocolate, which is made with cocoa. True, this delicacy contains (a little) cocoa butter, thanks to which the bar becomes white.
Black (bitter) chocolate
What is the healthiest chocolate? Black, of course. It contains more than 50% cocoa. This chocolate contains tannins and is rich in antioxidants and flavonoids. Scientists have found that this treat is especially useful for girls during PMS. This chocolate has a rich taste and thick aroma.
The main difference between dark chocolate is that it contains the maximum and minimum sugar. Due to its original composition, it has the most delicate taste without impurities. The British, by the way, found out what gives a boost of vivacity, so it is useful to eat it in the morning.
The benefits of treats
How is chocolate good for you? Now let's take a closer look at this topic.
- It has been proven that a few bites of this delicacy per day can help overcome chronic fatigue syndrome.
- It is believed that chocolate is an excellent remedy for the prevention of heart attacks and strokes.
- Before the exam, it is advised to use it to improve memory.
- It has a positive effect on performance, improves brain activity.
- This type of delicacy, according to scientists, normalizes blood pressure and saves from depression.
- Chocolate is good for teeth and gums. It contains essential oils cocoa beans that envelop the enamel so that bacteria do not grow.
- An interesting fact I would like to touch upon, it concerns pregnant women. It is useful for a woman in a position to consume chocolate, then her baby, when born, will be more stress-resistant and cheerful.
The harm of goodies
We talked about the benefits of chocolate. Now let's talk about its negative effects on the body. There used to be a lot of talk about the dangers of chocolate. Some people believed that this treat was the cause of excess weight or acne. Confirmation of these facts was not found, on the contrary, there was refuting evidence.
Therefore, chocolate can only be harmful to allergy sufferers, diabetics and obese people. Other citizens can consume this product, but you must always know when to stop. After all, unnecessary things have never been good for anyone. Chocolate will not harm your health as long as it is made to standards and from good raw materials. How to find the perfect treat? We will talk about this further.
Choosing the right chocolate!
How to choose chocolate? What should you look for when buying such a treat? We have already figured out what chocolate is, and now we will consider the features of its choice.
Criteria:
- The first thing to look out for is the content of the cocoa beans. For example, good dark chocolate should contain more than 50%. Now in supermarkets a similar delicacy is presented with 70, 80 and even 90%.
- It is also important what is the content of cocoa butter in chocolate. It is sometimes substituted with vegetable fats, so read the ingredients to find a quality product.
- If you have a sweet tooth, but want to lose weight, then it is better to choose aerated chocolate. Despite the fact that the tile is the same as the standard one (which weighs 100 grams), its weight is less - only 75 grams (the rest are holes).
- When you study the label, pay attention to the flavors, choose the one that does not contain vanilla. Of course, such a product will cost a little more, but its taste is simply incomparable.
- The composition must necessarily contain lecithin, while, in addition to cocoa butter, there should be no other vegetable fats.
- If you buy a domestically produced product, then pay attention to the name of the regulatory document in accordance with which it was manufactured. The best option is GOST 6534. The highest quality is guaranteed by the stringent requirements of this regulatory document. If you notice the letters TU, then you should be wary, since not all standards, but only technical conditions, may be met.
- An indicator of good chocolate - it melts quickly. Melting point 32 degrees. That is, if you put a piece in your mouth, and it does not melt too much (and as you remember, a person's body temperature is 36.6), then think about whether it is worth using such a delicacy.
Finally, I would also like to talk about how to properly feast on chocolate. So, sit back, relax, take one piece, but don't rush to put it in your mouth. First, think about how he got to you, where he could have come from, feel what he feels like. Then bring it to your nose, taste its aroma. When you have done all this, put a piece on your tongue, do not chew, feel its taste with the receptors. Then slowly, bit by bit, dissolve it. Here's an interesting ritual. By eating one bite in this way, you will be completely saturated with it. Try eating chocolate like that. Trust me, you will love it!
A little conclusion
Now you know what chocolate is like. We examined its types in detail. We hope that the information provided in the article will be useful to you in your life! If you are asked about what kind of chocolate is, you can tell in detail about its types, as well as explain what is the difference between them.
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Definitions
What is chocolate? There are several meanings of this word. Let's take a look at them.
Chocolate is a bitter or sweet drink made from grated bars. The taste depends on which one is used for cooking.
Chocolate is everyone's favorite sweetness (candy). It transforms from a liquid state into a solid mass.
Chocolate is a bitter beverage made directly from cocoa beans. No sugar is added in this recipe for making the drink.
Everything about chocolate: composition and benefits
The classification of everyone's favorite delicacy is much broader than we are used to thinking. Black, white, milk - these are not all types in which chocolate is produced.
According to its composition, which depends on the level of cocoa, it can be bitter, milky, dessert.
Bitter contains more than half of the cocoa. This type of chocolate is considered the healthiest. After all, it contains a minimum of sugar and does not have any additional additives, except for nuts in some cases. It is also called dark chocolate. Let's talk now about its properties.
The benefits of black treats
Consider now beneficial features :
It is believed that the consumption of the black treat slows down the aging process, thanks to the large amount of cocoa butter in its composition, which contains many antioxidants.
Helps to tone up the body. It is not for nothing that it is generally accepted that chocolate is a “hormone of joy”. Thanks to the caffeine in its composition, it has a stimulating effect on the entire body, it perfectly improves mood.
Due to its polyphenol content, dark chocolate is very beneficial for the heart muscle. Also, this sweetness increases stamina and performance.
Oddly enough, but it is dark chocolate that is able to burn fat. Only use it in moderation. Light carbohydrates, which are present in the black delicacy, are quickly broken down and do not stay in the body.
The dessert contains only a third of cocoa. Such chocolate comes with fillings and various other impurities.
Lactic
What is In its composition, it has no more than a third of cocoa, and powdered milk predominates in it. Such a delicacy began to be produced to reduce the cost of chocolate in general, since cocoa butter was a very expensive ingredient.
And the less it was used to make tiles, the less it cost. Each manufacturer has its own recipe for the production of milk chocolate. According to the studies, it was found out that the most delicious is made in the west of Europe.
useful properties, composition
Treatment with such a sweetness is not carried out in medical institutions. But in folk medicine chocolate is used. For example, this treat helps with depression due to the fact that it contains magnesium.
The consumption of quality chocolate in moderation can increase the efficiency and endurance of the body, strengthen the heart muscle. It has a beneficial effect on the condition of the skin, helps in digestion, and improves kidney function.
Not only dark chocolate has beneficial properties, but natural milk without any additives in moderation can have a beneficial effect on your body. Thanks to the vitamins that are part of the delicacy, its regular use can lead to the prevention of malignant tumors. High-quality milk chocolate has a pleasant aroma and a uniform color without any stains. It should melt on the tongue, and make sure that there are no lumps and impurities.
White
Now we will tell you almost everything about white chocolate. Also, do not forget about this type of delicacy. It contains cocoa butter, but the percentage of the latter is very low. White chocolate appeared at the beginning of the last century. Nestlé was the first company that developed a recipe for it and began mass production. The special aroma of the white delicacy is given by the vanilla flavoring. There are still discussions about how harmful such a product is. Indeed, it is often added to its composition and a large number of flavors. But you cannot be too categorical, claiming that there is nothing useful in white.
For example, it contains vitamins that are not found in the milk and black types: vitamin K, which is useful for efficient kidney function. Since this chocolate does not contain cocoa powder, therefore, there is no caffeine. Therefore, it can be safely given to children. But it is worth remembering that there is much more sugar in such a product than in other types of sweetness. And this threatens children's teeth with caries. Recently, white chocolate has been used in cosmetology. Masks for dry and chapped skin are made from it.
Green
Not so long ago, green chocolate appeared on the sweets market. Many skeptics, of course, will say that nowadays there are a lot of dyes and nothing is impossible. But here they will be wrong. The secret to green chocolate is simple. When preparing a common dark treat, add green tea powder called matcha, or green algae powder. It all depends on the country of origin.
In Spain, such chocolate was created specifically for people who are losing weight and the very algae were added to its composition. Well, the Japanese, of course, prefer green tea with the addition of tea powder. The taste of such a delicacy is bitter with refreshing notes. Gourmets will be able to appreciate this innovation with dignity. Many people can try making this kind of chocolate at home. The main thing is that the ingredients for its preparation are of high quality.
Processing method. Kinds
Chocolate is classified by the way it is processed. It can be porous, dessert or ordinary. The difference between the second third method of processing the mass in its grinding. Dessert chocolate is processed in a coffee machine, which gives it an extraordinary aroma. Porous is made from dessert mass by filling it with carbon dioxide.
There are chocolate with different additives, without additives. They also produce filled tiles.
Chocolate without additives is an ordinary black, bitter one.
Treats with additives differ in their variety. They may contain different amounts of flavorings, sweeteners. Raisins, nuts, sesame seeds, jelly, and more can also be added.
Various sweet pastes or fondants are often added to filled chocolate. In such tiles, the filling is 50% of the total mass.
It also happens differently. These can be bars, tiles, or different shapes.
Organic and fructose
There is also fructose and organic chocolate.
For the production of the latter, cocoa beans grown in an ecologically clean area are used. Also, all the ingredients used for its preparation undergo strict quality control. For the first time such chocolate appeared at the end of the last century in Europe. Another secret of this delicacy is in the roasting of cocoa beans. They are fried at a temperature not exceeding 45 degrees. This allows you to preserve the beneficial properties of the grains.
This kind of chocolate is, of course, much more expensive than the one we are used to. But it is also much more useful than even black. But do not forget that its taste is somewhat different from what we are used to. If you decide to buy such chocolate, pay attention to the label. The composition of such a product cannot include dyes, flavors and any GMO components. Be sure to pay attention to the quality mark on the organic packaging.
Fructose-based chocolate is mainly consumed by people suffering from diabetes, since they have no other choice.
Conclusion
Now you know what chocolate is, we have examined its useful properties. We hope you find this information interesting.