Chocolate

Chocolate is made from cacao beans. The origins of the cacao tree, Theobroma Cacao, are not known with certainty (some speak of tropical South America and other theories place him in southeastern Mexico). What I can say is that certainly no human consumption of cocoa began on Mexican soil.

Some history about cacao

The first indication that you have the use of cocoa is a beverage made from the fermentation of cocoa beans (a "beer") and then the development of a semi-liquid paste seasoned with chilies. Even then, the cocoa beans were prized, even to be used as currency in trade.

We will not dwell on how it has been, step by step, the evolution of the chocolate over time, just note that in the seventeenth century was considered in addition to food, a medicine for its nutritional properties and already in the nineteenth century chocolate industry became organized and perfect, getting products such as cocoa powder, milk chocolate, tablets, chocolates, etc.. (Here it should name the famous entrepreneurs Lindt, Kohler, Nestlé, Suchard and Tobler, among others).

Types and varieties of chocolate

The flavor of chocolate depends, in principle, the type of cacao beans used in the preparation. These can be of two different varieties: strong (Suriname, Cuba, and Trinidad) and soft (Sri Lanka, Jamaica, Seychelles, Caracas, Mauritius and Java).

Then, the mixture will depend upon the cocoa mass with cocoa butter (the fat content) and sugar. Of the different proportions that are used for these three basic elements of chocolate (butter, pasta and sugar) plus the added ingredients that can be incorporated. So, you get the infinity of types of chocolate today delight every palate. We highlight the following:

• Chocolate black: the mixture of pulp, fat and sugar (without additives that flavor and emulsifier) ​​wherein the ratio of cocoa paste than 50%. It is also called chocolate, or bitter chocolate fondant.
• White chocolate contains no cocoa mass only, is only the  
• Cocoa butter mixture with milk and sugar. Therefore, it is a product with very little overly sweet cocoa ratio.
• Milk chocolate: as the name suggests, this chocolate has milk added, but the proportion of cocoa mass is considerable.
• Cocoa powder: used to be dissolved in milk and containing flour, sugar and cocoa ratio of between 25 and 32%.Used primarily for beverages.
• Hot chocolate: is a black chocolate that has been added starch (corn flour, mainly) to thicken during cooking.
• Chocolate Covered: widely used in baking. It can be milk chocolate or simply black.
• Chocolate filling: either black or milk chocolate, covering a multitude of different fillings: nuts, fruits, pralines or some kind of liquor.

Nutritional properties

Chocolate is rich in polyphenols and antioxidants, very beneficial to protect our circulatory system, especially the heart. It is also recommended as stimulating and invigorating. Less known are its properties as an antitussive and antidiarrheal.

It is a food with lots of vitamins (especially A), protein, fiber, carbohydrates (for sugar it contains) and fat. This is where we talk about the need to moderate chocolate consumption. Due to the presence of fats and sugars is a very caloric food, evidently discouraged overweight people to be caring and sugar intake. Especially considering that we often consume cocoa enriched with excess milk, sugars, starches and other calorie products such as nuts. Of course, black chocolate is the healthiest way cocoa.

As for the aphrodisiac properties that have been attributed, no scientific evidence to prove it. This belief is, in principle, to treat for the senses, which is taste the chocolate.

The chocolate in the food

In the kitchen, the possibilities are endless chocolate. In pastries are made creams, mousses, cakes, chocolates and a long list of delicacies. In addition, cacao is present varied accompanying savory recipes such as game meat dishes with chocolate sauce. And the chocolate mixture with spices is delicious, it is a different way to taste the cocoa, flavored with chilies, herbs, nails, etc.. Of course it is also ideal with fruit, such as fondue.

To not further lengthen this presentation of cacao, you can see the wide variety of ideas for cooking with chocolate blogrecetas.

Of course, keep in mind a few tips when using chocolate in the kitchen:

1. Do not heat it too much (lose its flavor and properties). Therefore it is always recommended warm water bath, below 40 ° and not the heat.And avoid heating it in the microwave.
2. Cocoa and chocolate should not be stored in the fridge ever, yes, in a cool place away from moisture.