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20/01/2019

10/08/2016

NUTRITION FACTS
WHITE CHOCOLATE
Amount Per 100 grams

Calories 539
Total Fat 32 g,49%
Saturated fat 19 g,95%
Polyunsaturated fat 1 g
Monounsaturated fat 9 g
Trans fat 0 g
Cholesterol 21 mg,7%
Sodium 90 mg,3%
Potassium 286 mg,8%
Total Carbohydrate 59 g,19%
Dietary fiber 0.2 g,0%
Sugar 59 g
Protein 6 g,12%
Vitamin A 0%
Vitamin C 0%
Calcium 19%
Iron 1%
Vitamin D 0%
Vitamin B-6 5%
Vitamin B-12 10%
Magnesium 3%

09/08/2016

NUTRITION FACTS

MILK CHOCOLATE
Amount Per 100 grams
Calories 535
Total Fat 30 g,46%
Saturated fat 19 g,95%
Polyunsaturated fat 1.4 g
Monounsaturated fat 7 g
Cholesterol 23 mg,7%
Sodium 79 mg,3%
Potassium 372 mg,10%
Total Carbohydrate 59 g,19%
Dietary fiber 3.4 g,13%
Sugar 52 g
Protein 8 g,16%
Caffeine 20 mg
Vitamin A 3%
Vitamin C 0%
Calcium 18%
Iron 13%
Vitamin D 0%
Vitamin B-6 0%
Vitamin B-12 13%
Magnesium 15%
Source:Wikipedia

08/08/2016

NUTRITION FACTS

DARK CHOCOLATE
Amount Per 100 grams

Calories 546
Total Fat 31 g,47%
Saturated fat 19 g,95%
Polyunsaturated fat 1.1 g
Monounsaturated fat 10 g
Trans fat 0.1 g
Cholesterol 8 mg,2%
Sodium 24 mg,1%
Potassium 559 mg,15%
Total Carbohydrate 61 g,20%
Dietary fiber 7 g,28%
Sugar 48 g
Protein 4.9 g,9%
Caffeine 43 mg
Vitamin A 1%
Vitamin C 0%
Calcium 5%
Iron 44%
Vitamin D 0%
Vitamin B-6 0%
Vitamin B-12 3%
Magnesium 36%

07/08/2016

What Are the Different Types of Chocolate?

1. Unsweetened Baking Chocolate
(also called bitter chocolate)
Shelf life: Up to one year, but best used within a few months.
Taste: Bitter with no sweetness since there is no added sugar; not an eating chocolate but a cooking chocolate.

2. Milk Chocolate
Shelf life: Up to six months
Taste: Sweet, mild taste with less bitterness than semisweet or bittersweet chocolates. Tastes of fresh milk or caramel.

3. Semisweet Chocolate
Shelf life: Up to one year, but best used within a few months.
Taste: Since semisweet chocolate doesn't contain any milk, it has a less creamy taste. It has a balance of chocolate and sweet flavors but not much bitterness or acidity.

4. Bittersweet Chocolate
Shelf life: Up to one year, but best used within a few months.
Taste: Less sweet than semisweet chocolate. Bittersweet chocolate is intense, more bitter, and can taste more acidic.

5. White Chocolate
Shelf life: Up to six months
Taste: Creamy, very melt-in-the-mouth texture, and distinctly does not taste like the other kinds of chocolate since it doesn't contain any of the dry cocoa solids.

Source:The Kitchn

06/08/2016

Did you know?
1. During the Revolutionary War, soldiers were sometimes paid in chocolate.

2. It’s believed that people who are allergic to chocolate are actually allergic to cockroaches, as around eight insect parts are typically found in a bar of chocolate, according to the Food and Drug Administration.

3. Chocolate gives you a more intense mental high and gets your heart pounding more than kissing does.

4. Hershey’s Kisses got their name from the kissing sound the machine that deposits the chocolate on the conveyor belt makes.

5. Hershey’s makes 70 million Kisses every day, and enough annually to make a 300,000-mile-long line of Kisses.

Source : BuzzFeed

06/08/2016

Did you know??
1.The ancient Maya are believed to be the first people to regularly grow cacao trees and drink chocolate. The Aztecs got it later, but they had to trade for cacao because they couldn’t grow the trees.

2.The word “chocolate” comes from the Aztec word “xocoatl,” which referred to the bitter, spicy drink the Aztecs made from cacao beans.

3. In fact, chocolate was consumed as a liquid, not a solid, for 90% of its history.

4. When the Aztec empire ruled most of Mesoamerica, chocolate was still widely consumed, and cacao seeds were a form of currency.

5. The Aztec emperor Montezuma II drank more than 50 cups of chocolate every day.

6. A wide range of substances have been ground up and mixed with chocolate, including, in the pre-Columbia era, possible dinosaur fossils.

04/08/2016

Did you know??
1. There is a correlation between the amount of chocolate a country consumes on average and the number of Nobel Laureates that country has produced.

2. A jewel thief made off with $28 million dollars of gems in 2007 because he was able to gain the trust of the guards working the bank in Antwerp, Belgium, by repeatedly offering them chocolate.

3. The blood in Psycho’s famous shower scene was actually chocolate syrup.

4. At one point the N***s plotted to assassinate Winston Churchill with an exploding bar of chocolate.

5. The scientific name for the tree that chocolate comes from, Theobroma cacao, means “food of the gods.”

6. It takes a almost a full year for a cocoa tree to produce enough pods to make 10 standard-sized Hershey bars.

7. Chocolate has over 600 flavor compounds, while red wine has just 200.

8. Theobromine, the compound in chocolate that makes it poisonous to dogs, can kill a human as well. You’d have to be a real glutton to go out this way though, as an average 10-year-old child would have to eat 1,900 Hershey’s miniature milk chocolates to reach a fatal dose.

03/08/2016

From Cocoa to Chocolate
PART-V
The conching process demands particular knowledge and constant checking. At the end of the conching process, cocoa butter and an emulsifier (soya lecithin) are added to the conch. The amounts of cocoa butter and emulsifier affect the viscosity.

The liquidity of the chocolate is measured and adjusted to the desired specifications. Depending on the liquidity required by the customer, extra cocoa butter is added to the chocolate. The more cocoa butter, the more liquid the chocolate. Part of the liquid chocolate is now stored in large heated tanks so that it can be pumped later on for transport to industrial processors. The rest is solidified at our facilities for delivery as blocks, hard drops, chunks, bars, etc.
Some of the liquid chocolate is molded into blocks, drops or other solid shapes. Liquid chocolate must first be tempered so it can eventually harden. Tempering ensures the formation of the right type of cocoa butter crystals so that the chocolate will harden into shiny, hard, stable shapes. Only after tempering can chocolate be poured into molds or made into drops and finally cooled.

During cooling, chocolate becomes hard and shiny so that it comes out of the molds perfectly shaped and ready for packing. Blocks, drops or other shapes can now be transported to the storage and distribution center.

02/08/2016

From Cocoa to Chocolate
PART-IV
From cocoa liquor to chocolate

Depending on the kind of chocolate, different ingredients are used:

Dark chocolate: Cocoa liquor + cocoa butter + sugar
Milk chocolate: Cocoa liquor + cocoa butter + sugar + milk powder
White chocolate: Cocoa butter + sugar + milk powder

Vanilla or vanilla essence can be added to all types to enhance the taste.
The ingredients are first measured very precisely according to the recipe. These ingredients are mixed into a homogeneous chocolate dough. This mixture is then refined between rollers to form a fine chocolate powder in which the particles are so small that the human tongue can no longer distinguish them. This gives the finished chocolate an extremely smooth texture and a homogeneous flavor.
The chocolate powder is put into large tanks called conches. It is kneaded for several hours until the aromas have fully developed. Contact with air, heat and friction result in several different physical and chemical processes:
The cocoa butter present in the cocoa liquor melts. This also occurs with the milk fat from the milk powder used for milk and white chocolate.

These fats are spread through all the minuscule particles in the chocolate mixture.
Moisture present in the mixture evaporates.
The volatile acids disappear partially or totally, depending on the conching time, and this affects the flavor of the chocolate.
Moisture present in the mixture evaporates.
The volatile acids disappear partially or totally, depending on the conching time, and this affects the flavor of the chocolate.
A caramelization process also takes place, depending on the heat and the conching time. This also affects the flavor of the chocolate and is particularly important for milk and white chocolate.

01/08/2016

From Cocoa to Chocolate
PART-III
How is chocolate made?

Transforming cocoa beans into chocolate is a complex process, in which ingredients, time and temperature play a crucial role. By varying these three parameters, we are able to produce a variety of unique recipes.

From cocoa bean to cocoa liquor

Jute sacks, filled with cocoa beans, arrive from Africa, Latin America and Asia. Cocoa beans from different origins are first examined for quality and then carefully mixed into a blend. This is done to obtain chocolate with a predetermined taste and aroma. Cocoa beans are cleansed of stones, dirt and sand and dried quickly under heaters. This makes it easier to break the beans and to remove the shell around them.
Cocoa nibs are then roasted, which develops their aroma. In special grinders, nibs are ground to a very fine, liquid mass, the cocoa liquor. This is one of the main ingredients of chocolate.
Cocoa liquor can be further processed into two different components: cocoa butter and cocoa powder. However, it can also be used directly as an ingredient in chocolate.