Chocolate

The sweet temptation, passion and love for chocolates have been there from the historic period onwards. Chocolate has got a different texture, taste and appearance. For a true chocolate lover, even the mere thought of it creates a delightful response. Chocolate is prepared from Theobroma cacao seeds, by grinding and further flavoring.

Certain controversial conditions are also created by consumption in bulk amounts. Acne, tooth decay and creating a less craving for other normal food are some of the charges against chocolate. But researches reveal that, chocolate consumption is not directly linked with acne.

When it is being considered as a less nutritious food, studies show that it can act as an antidepressant and an aphrodisiac. The phenolics present in chocolate helps to oxidize the fatty matter, preventing clots in the arteries, thereby reducing risks of heart diseases. But, the cocoa butter present in chocolate may increase the cholesterol level.

A combination of two chemicals; caffeine and theobromine in chocolate creates a feeling of elevation while eating chocolate. Phenylethylamine, which strongly stimulates the neurotransmitters in the brain, makes the person more active and remain fresh. They are considered as anticancerous, antidiarrheal, presenter of cough.

Over intake creates burning sensation leading to theobromine poisoning, over weight gain, kidney stones due to high oxalates in chocolate, migraine, osteoporosis, allergy, addiction and lead poisoning during the production process.

Types of chocolates:

1. Milk chocolate; contains additional milk powder, condensed milk and milk solids.
2. White chocolate; contains cocoa butter, sugar, milk. Lacks cocoa solids. Does not contain theobromine.
3. Dark chocolate; the cacao moisture is nourished with fat, chocolate liquor and sugar.
4. Unsweetened chocolate; baking chocolate containing pure, ground chocolate beans with a strong flavor.
5. Raw chocolate; raw in nature, highly nutritious and contains about 75% cacao. It’s rich in vitamins and minerals.

Chocolatiering and Chocolate making are the two main jobs associated with chocolates. Chocolatiers are made to create candies, bars and truffles from the processed chocolate. Chocolate makers use the cacao beans to make covering chocolates.

They are to be stored away from other foods, as it has the ability to take up the aroma. Proper wrapping along with optimum humidity (less than 50%) and temperature (15-17^oC), away from sunlight keeps the texture of chocolate for long. Improper storage creates the condition, ‘blooming’.

Cacao varieties used for chocolate production includes; Criollo, Trinitario and Forastero.

1. Chocolate is used for spa treatment along with mild soap and honey to smoothen the skin and protecting from UV.
2. Taking in of chocolates helps to improve dopamine activity, especially for persons with Parkinsonism.
3. A feeling of love and happiness is created by dark chocolate.
4. Cocoa has proved to be an effective alternative for fluorides in toothpaste.

Lindt&Sprungli, The Hershey Company, Cadbury, etc. are some of the largest chocolate manufacturers. Truffle balls, Dairy Milk, Mars, Twix, Hershey bar, Snickers, etc. are being craved by chocolate lovers over the globe.

Many movies and books have also been inspired by chocolate. Charlie and the Chocolate Factory is a famous book by Roald Dahl about a tour inside a chocolate factory. This was later made into the movie; Willy Wonka and the Chocolate Factory.

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