ALL ABOUT CHOCOLATE



What is chocolate?
Chocolate is a food product manufactured in accordance with its technique by adding cocoa products (cocoa powder, cocoa mass and cocoa oil), sugar and/or sweetener, milk and/or milk products and flavour ingredients. Chocolate is a food with high nutritive value, which develops body and gives energy.
How many types of chocolate are there?
There are three main types: milk chocolate, bitter chocolate and white chocolate.
What is milk chocolate?
Milk chocolate involves minimum 25% total cocoa dry substance, minimum %2.5 of which is non-fat cocoa dry substance, and 14% milk dry substance and minimum %3.5 milk fat. Its total cocoa fat and milk fat rate is minimum 25%.
What is bitter chocolate?
Bitter chocolate includes minimum 35% cocoa dry substance in total, with a minimum 18% cocoa fat and minimum 14% non-fat cocoa dry substance.
What is white chocolate?
White chocolate includes minimum 20% cocoa fat and minimum 14% dry milk substance, and minimum 3.5% of it is milk fat.
Does melting of chocolate provide any information about the products' quality? Melting heat of chocolate is around 32C . It melts at temperatures above this value. For instance, body temperature is 36.5C, and when it is held in hand, chocolate melts after a certain period of time. Melting temperature of cocoa fat is 27C, and it is 40C for herbal oil. That is, quality chocolate made up of cocoa fat is normal, rather than herbal oil.
Why is there bleaching problem in chocolate?
2 different bleaching problem exists in chocolate. 1.Fat Bloom: When chocolate is stored above the temperature specified in storage conditions (30C), stable cocoa fat forms obtained during manufacturing process of chocolate deteriorates and this leads to melting and aggregation of fat over chocolate surface. In subsequent phases, when chocolate is kept in lower temperatures, the fat that is on the surface freezes amorphously, and turns into grey. 2. Sugar Bloom: When chocolate is kept at a humid environment, chocolate surface is moistened, sugar within chocolate is dissolved, and when moisture dries up on the surface in subsequent phases, a white layer remains on the surface.
Why does chocolate make us feel better?
Chocolate affects chemical intermediate substances functioning in neural cells in our brains, and makes us feel happy.
Why is chocolate mainly preferred by ladies?
Especially in their pre-menstrual period and during pregnancy, ladies frequently feel a need for eating chocolate. Experts believe that this is due to lack of magnesium and iron in the body in the above mentioned periods.
How "quality chocolate" is distinguished?
- Its appearance must be bright and smooth.
- It must be solid at room temperature (18-22C) .
- When solid chocolate is broken, it must have a specific sound proportional to its thickness; if its structure is thin, this sound is expected to be lower, and if the chocolate is thick, this sound is expected to be tough. Since the inner filling of filled chocolate is soft, such breakability features are not expected.
- It must melt quickly when taken into mouth, it must not leave a fatty residue, it must slide quickly on the palate, and it must leave a fine flavour after being swallowed. - Features specified in chocolate package (nut, hazelnut, etc.) must be in a quantity that can also be recognized from chocolate flavour.
Does melting of chocolate provide any information about the products' quality?
Melting heat of chocolate is around 32C . It melts at temperatures above this value. For instance, body temperature is 36.5C, and when it is held in hand, chocolate melts after a certain period of time. Melting temperature of cocoa fat is 27C, and it is 40C for herbal oil. So quality chocolate made up of cocoa is more likely to melt compared to that of with herbal oil.
Is chocolate addictive?
Chocolate is not addictive and does not include addictive ingredients. Chocolate passion is based on its taste and the happiness it provides.

 


History of chocolate
starts at 19th century,
but the story
goes a long way
back.
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