Chocolate Process

Chocolate, An Endless Love


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 … Read More