1. A real chocolate is a confectionery product, which uses only cocoa butter and cocoa mass (a mixture of cocoa beans in cocoa butter), rather than a product based on cocoa powder and cocoa butter substitutes based on a mixture of vegetable fats.
2. Tastings of chocolate is usually eaten with a good sip of strong tea without sugar.
3. According to the standard, chocolate is divided into the following types:
Chocolate ordinary: contains not less than 92% of particles with a size of less than 30 microns, and the percentage of cocoa butter is 31 – 33%.
Chocolate dessert: contains not less than 96% of particles with a size of less than 30 microns, and the percentage of cocoa butter is 32-35%.
Chocolate is porous: it is similar in parameters to dessert chocolate, but it has a porous structure due to treatment at variable pressure.
White chocolate: confectionery mass for cocoa butter without the addition of cocoa grated, the particle size is similar to dessert chocolate.
Milk chocolate: it is chocolate with the addition of dairy products and the content of cocoa butter from 25 to 31%.
Chocolate with large additions: this is chocolate, during which large additions are introduced in the process of making in the form of nuts, candied fruits, raisins, wafer crumbs and other ingredients.
4. In the production of porous chocolate, the chocolate mass during the whipping process is intensely saturated with gas, and at the moment of dispensing chocolate from the casting head into molds, intensive release of gas in the form of bubbles throughout the entire volume of chocolate bars begins. It is clear that the size of the pores and their distribution by the volume of the tile is determined by the technological parameters of the “foaming” unit. Every factory that produces porous chocolate has its own regimes and its secrets of making porous chocolate.
5. How are white chocolate made? The basis of the chocolate bar, what makes it to keep the shape, is cocoa butter, which has a white color. Add to it dry milk and powdered sugar and get a white chocolate in color, chocolate flavor gives cocoa butter.
6. The ancient Aztecs, who used chocolate long before the invasion of the Spanish colonizers, considered it an aphrodisiac (a substance that increases sexual energy) and stimulates the spiritual development of matter.
7. Chocolate has a much stronger effect on women than on men. Chocolate contains not only theobromine, a drug very similar to caffeine, but also substances that affect female hormonal secretion. The complete exclusion of chocolate from a diet can lead to characteristic symptoms of the period of withdrawal from narcotic drugs.
8. You can not put cold chocolate in a warm or damp room and then leave it there for storage. Water vapor, which is in the air, quickly condenses on the cold surface of the chocolate, and some of the sugar dissolves. As the chocolate acquires room temperature, this moisture evaporates, and the sugar crystallizes on its surface in the form of a white coating or spots or microscopic small crystals (sugar graying).
9. At one time the Indians used cocoa beans as a means of payment. For 100 cocoa beans, for example, you could buy a slave.
10. Chocolate contains theobromine, which is a strong toxin for many animals. So for cats and dogs the average lethal dose is 200-300 mg / kg theobromine. Horses and parrots are also sensitive to this substance. Poisoning a person with theobromine while eating chocolate is virtually impossible because of the rapid metabolism of theobromine in the human body. Also, theobromine, being the main alkaloid in chocolate, gave it the second name “food of the gods” (theo bromine).
11. July 11 – World Chocolate Day. The day of chocolate was first invented by the French in 1995.
12. In the US you can not buy a chocolate egg. There is a law that prohibits putting inedible objects in food.
13. Japanese students eat Kit Kat before the exams, as the name is consonant with the words “kitto katsu” (“definitely win”).
14. The Armenian confectionery Grand Candy established a world record for the 10th anniversary of its activity, making the largest chocolate bar weighing 4.41 tons, which is listed in the Guinness Book of Records. The tile of record chocolate was produced for 4 days, its length is 5.6 m, width – 2.75 m, and height 25 cm.
15. The chocolate fountain uses not ordinary chocolate, sold in tiles, but special chocolate – with a high content of cocoa butter. Its main difference is that it melts at a lower temperature (about 45 ° C) and has a lower viscosity. This is necessary for the proper operation of the fountain, as well as for the convenience of its use with fruits and pastries to create a fondue.