It’s commonly said that children like chocolates but i think most of the adults too like chocolates and if given a permit for “unlimited consumption, without obesity and other health risk”, many would consume lots and lots of chocolate daily. In a recent study it was found that 99% of all women love chocolate and that they may actually prefer chocolate more to than to sex. Well, in fact it is not just the women who love it but almost everybody would love it too. It always feels so nice to have it melted in your mouth, delivering its wonderful taste right through your tongue …. whh !!!!!!
Chocolate candy does not raise the bad cholesterol (LDL) as other saturated fats do. It also contains antioxidants, the same types of antioxidants found in a glass of red wine. Antioxidants improve & strengthen your immune system. They are thought to help prevent stroke, heart disease and cancer. And if that wasn’t enough many more health benefits are contributed to antioxidants including slowing the aging process & the visible signs of aging. The darker and more pure forms of chocolate contain the most antioxidants.
Chocolate candy does not contain as much caffeine as you might think either. An average serving of chocolate candy has far less caffeine than a cup of coffee.chocolate is a rich source of phosphorus and magnesium too. The benefits of each are well documented. Magnesium helps to maintain muscle and nerve function, is good for strong bones, and supports a healthy immune system and more. Phosphorus is important for bone and teeth formation in children and for works with calcium to keep bones strong and healthy for us throughout our lives.Some ingredients in chocolate can even trigger happy feelings in our brain. A study reported by the BBC indicated that melting chocolate in one’s mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.
How chocolate is made?
The first step is the harvesting of the cocoa pods containing the cocoa beans.The Pods are crushed and the beans and surrounding pulp extracted and fermented naturally for about six days in either open heaps or boxes after which the beans are dried.The finest chocolate is produced when the drying process is done naturally by the sun for 7 days or more. Accelerated or artificial drying is quicker, but produces inferior quality chocolate, mainly used in mass produced products and cake coverings.The next process is shared with coffee in that the beans are first graded, then roasted. Roasting times depend on the type and size of the beans, like coffee this can also affect the final flavour of the chocolate. Light Crushing separates the kernel or ‘Nib’ from the shell or husk , the husk is then separated or ‘winnowed’ out and discarded. At this stage most manufacturers put the Cocoa Nibs through an alkalisation process to help develop flavour and colour.
However, some purists producing the finest chocolate prefer to rely on the quality of the beans and natural processing to produce the best colour and flavour. The nibs, which are very high in fat or cocoa butter, are then finely milled and liquefy in the heat produced by the milling process to produce cocoa liquor. When cocoa liquor, otherwise known as cocoa mass, is allowed to cool and solidify. At this point the manufacturing process splits according to the final product. If the end product is chocolate, some of the cocoa liquor is reserved, the rest is pressed to extract the cocoa butter leaving a solid residue called press cake. Press cake is usually kibbled or finely ground to produce the product known to consumers as Cocoa Powder.
