Velvety texture, rich flavor, wonderful aroma. It melts in the mouth gently, tickling the taste buds of the palate. Oxygen accelerates its path to the brain and we feel happy! The reason for chocolate, with often palliative action, as a drink or any kind of sweet … temptation. Chocolate delicacies on patisseries, scrubs cups in elegant coffee and provocative plates that unwind slowly and slowly to extend the enjoyable dining experience. Vita reveals the secrets of chocolate, discovers the best chocolate corners and invites you to the warmest, most sacred places.
The “food of Gods” in adventures
Chocolate is made from coconut seeds, whose Latin name Theobroma cacao means “food of the Gods”! Maya is the first people to use cacao, while in the Aztecs, the cocoa beans, thanks to their great value, functioned as a “currency” for the exchange of products. At that time, chocolate was not known in its present, solid form, but produced a kind of grated cocoa beverage, the so-called Choclatl, in which it attributed healing properties. The Spanish explorers brought to Europe the cocoa, which conquered Spain’s royal courtyard and quickly spread to the lobbies of the aristocracy. In the 16th century they decided to combine it with sugar to … sweeten their bitter taste. The reputation of chocolate beverage as an aphrodisiac grows, with literature and art contributing to its spread. In 1657 the first chocolate bar opens in London, while in 1674 a traditional city shop presents for the first time a chocolate candy in solid form. Later, in 1875, the Swiss Daniel Peter adds milk and creates milk chocolate.
Chocolate in numbers
With a long tradition in the chocolate sector, Switzerland is naturally staying the first place among the countries of Europe, the US and Australia, with a per capita consumption of chocolate around 10 pounds per year. In Greece, the corresponding consumption is much lower, 2-3 kg. Due to the warm climate, demand is declining some months. Recently, however, there has been a significant rise.
How is it manufactured?
The fruits are harvested from the coconut, allowed to mature and then cleaned, peeled, ground and kneaded. The resulting cacapol adds sugar and cocoa butter to create the black chocolate. Milk chocolate is also used for milk. All companies follow the same way of production, but each industry uses different varieties of cocoa in different proportions, so chocolate of the same class usually does not have the same flavor.
Tune in the minute
A piece of chocolate is enough to stimulate the body, thanks to the carbohydrates it contains, while its fat creates a sense of instant satiety. Iron – is released as chocolate melts in the mouth – helps in the faster transfer of oxygen to the brain, so we feel mental alertness.
Treat yourself … tastefully
The healing properties of chocolate have been known since the Aztec era. Research has shown that it helps prevent hypertension and reduce cardiovascular disease. Black chocolate, thanks to its high cocoa content, is rich in polyphenols, which have antioxidant action. Chocolate contributes to increasing levels of serotonin and endorphins, the natural ones that regulate mood. Recent research on longevity has shown that chocolate consumers live a year longer than non-consumers. Chocolate also contains theobromine, a substance that stimulates kidney function and acts as a light diuretic, and is also beneficial during pregnancy because it relaxes the fetus. As for the allegations that link it to migraines, acne problems and allergies, they have all been broken down.
‘’Wake up’’ your love passion!
Chocolate has always been indissolubly linked to sensuality. Kazanova, in fact, considered it an “elixir of love”, so before his erotic grooming he was able to drink a cup of hot chocolate! Although there is no scientific evidence to confirm the reputation of chocolate as an aphrodisiac, it is a fact that, because of its caffeine content, it contributes to the awakening of the nervous system while at the same time it contains a caffeine-like component that stimulates the heart energy.
Types of Chocolate
To be named a chocolate product, according to the Food and Drink Code, it must contain cocoa butter, the proportion of which varies depending on the type of chocolate.
- Black chocolate (health or bitter): In addition to cocoa butter, it contains extra sugar and cacao from 35-40% to 75% (rarely and above). The higher the content of a chocolate cocoa, the more bitter taste it gets.
- Couverture: Used in confectionery. The only difference from black chocolate is the percentage of cocoa it contains, which does not exceed 35-40%.
- Milk chocolate: Contains, in addition to cocoa butter and cacao, milk and sugar.
- White chocolate: Sugar, possibly milk, but not cacao (which is why they often do not consider it a chocolate) are among its ingredients. In Greece, its consumption is very limited.
- Stuffed chocolate: In any kind of chocolate, additional ingredients such as nuts (eg hazelnuts, almonds) or stuffing, such as praline (processed nuts in paste form), orange, caramel, etc. can be added.
- Organic Chocolate: It is more expensive than other chocolate products but is considered to be a quality product with a high cocoa content.
There are several “chocolate imitation” products on the market that usually replace a significant amount of cocoa butter with cheaper oils. According to the law, companies producing such products are obliged to state on their packaging the phrase: “Imitation chocolate product”.
The best trick to consume chocolate with no fear is to follow a healthy diet that allows you to taste this sweet temptation once a week,as scientists recommend us too.If you follow a balanced way of living, chocolate is not harmful.Eat well,exercise and do it with no regret,The best and the quickest way to burn the chocolate calories is biking. Try to ride a copenhagenbikecompany.com bike and enjoy the fact that you don’t have to worry about the fat consumed! Chocolate is after all,the sweetest temptation that really worth all the above.