Chocolate comes from the cocoa beans on the cocoa tree. The cocoa fruit is a gift from the "Snake God" in ancient Mexico, representing the "source of joy" and possessing magical powers.

About 500 BC, the Aztecs, Toltecs, Mayans and Incas (the primitive people and Indians of ancient Mexico) only ate the fresh pulp of the cocoa fruit , because cocoa beans are bitter and difficult to swallow. By chance, a man threw cocoa beans into the fire. The attractive aroma of the cocoa beans as they dried prompted the man to crush the cocoa beans between stones into a paste and taste it.

This is the beginning of chocolate’s thousands-year world history.

Cocoa beans - gold that grows on trees. The Mayans were the first people in the world to cultivate cocoa trees. For a long time, cocoa beans can not only be made into a drink for tribal nobles, but also a long-lasting and valuable currency. About 100 cocoa beans can be exchanged for a strong slave.

600 years - "Xocoati"

Chocolate was born long before Columbus discovered America. The first people to know how to utilize cocoa can be traced back to the Mayans in the seventh century. They used cocoa beans to make a drink called "Xocoati" or "chacau haa" that they drank during religious ceremonies.

1200 - The Tree of Paradise

After the collapse of the Mayan Empire, the Toltecs continued to cultivate the cocoa tree and called it the "Tree of Paradise", and the cocoa beans also Became a monetary unit applicable throughout Central America. The Aztecs also attached great importance to the cacao tree, believing that it gave them wisdom and strength.

1502 - Silver growing on trees

Although it was Columbus who first discovered the cocoa tree, it was actually the Spanish conquistadors who first discovered that cocoa beans "grow on Silver on the tree." In 1513, Spaniard Hernando de Oviedo y Valdez told others that he bought a slave for 100 cocoa beans.

1519 - Love at first try

When the Spanish conquistador Herman Cortes landed in Tabasco, Mexico, in April 1519, the Mexican Emperor Moctezuma thought he was Quetzalcoatl. According to legend, it is predicted to return to Mexico from the sea. Therefore, Emperor Moctezuma warmly entertained the "Feathered Serpent", obeyed his advice, accepted Spanish rule, and even gave him cocoa plantations as tribute. Moctezuma introduced Cortes to a slightly bitter chocolate drink that he believed had aphrodisiac properties, and Cortes was immediately attracted to the idea of ??"growing silver."

1528 - The Road to Sweetness

Cortes returned to Spain with cocoa beans and chocolate-making tools. The procedure was recorded in the historical records written in 1530: "Take 30 cocoa beans Bean, add 1 quart (i.e.? gallon) of water, then heat and grind it into powder, then add an orange-red natural coloring and spices and mix well." Later, the Spanish introduced the techniques of growing sugar cane to Mexico, and in the tradition. The idea of ??adding sugar and vanilla to Colombian cooking makes chocolate go crazy in every heart across Europe.

It was not until Columbus discovered the New World that European royal nobles had the opportunity to see the cocoa beans for the first time, which represented the gold coins of the Aztec Dynasty from the New World. But the truly huge commercial value of cocoa beans has not been realized. HERNANDO CORTEZ, the Spanish conquistador after Columbus, was the first disseminator of the European development history of cocoa beans. When CORTEZ's fleet arrived in Central America (1520 AD), the then Aztec emperor MONTEZUMA presented him with the most precious local drink "XOCOTLATL" - a drink made from ground cocoa beans (added with vanilla and pepper). and other herbs) flavorful drinks.

CORTEZ found that Emperor MONTEZUMA drank at least 50 cups of "XOCOTLATL" every day. He also learned that local culture has long believed that this cocoa drink can warm the stomach and prevent colds; it can be used to treat diarrhea, dysentery, fever and liver disease Weakness; adding dried chili pepper can diuretic, drive wind, relieve fatigue and enhance resistance; it is also a magical natural aphrodisiac. (Source: Historical documents from 1590-1796)

At that time, the cocoa drink was still quite bitter. After CORTEZ brought cocoa beans back to Spain, the Spanish came up with ways to improve the cocoa drink by adding spices and sugar such as cinnamon, cinnamon, vanilla, etc. to pay tribute to the Spanish royal family. The Spanish also managed to keep a secret monopoly on the process of making cocoa drinks for nearly a hundred years.

Finally, this secret was spread by Spanish missionaries. Soon, this delicious and healthy cocoa drink became popular among the royal nobles of various European countries and became the most luxurious and fashionable food at that time.

In 1657, with the establishment of the first chocolate shop in England, the food culture of chocolate began to be integrated into the culture of thousands of coffee shops in Europe.

In 1828, Dutch chemist VAN HOUTEN invented the "hydraulic manufacturing method", marking the advent of a new era in the chocolate manufacturing industry. Because this cheap "hydraulic pressure method" is not only the beginning of the production of solid chocolate, but also the beginning of the industrialization of chocolate production, and the beginning of making its sales price close to civilians.

The birth of "solid chocolate" in 1847 and "milk chocolate" in 1867 were two historic reforms in the chocolate production industry in the 19th century, which ultimately made chocolate a truly global chocolate in the 20th century. Delicious food that can be enjoyed by everyone around the world.

And all this is just the beginning of scientific exploration of chocolate food culture.

In the United States of America, chocolate production is progressing faster than anywhere else in the world. In pre-Revolutionary New England—in 1765 to be exact—the country's first chocolate factory was established.

Since then, chocolate has acquired such an importance that any disruption to its supply is keenly felt.

During World War II, the U.S. government recognized the role of chocolate in nutrition and boosting Allied morale, causing the import of cocoa beans to occupy valuable transportation space. Many soldiers were grateful for the bags of chocolate because it gave them the strength to survive until their next food ration. Today the U.S. Army's rations still include three 4-ounce bars of chocolate. Chocolate was also taken into space as part of the food for American astronauts.

Pharmacological knowledge of chocolate

Chocolate contains more than 300 known chemical substances. Scientists have been analyzing and experimenting with these substances one by one for hundreds of years, and in the process they have continuously discovered and proved the vivid pharmacological effects of chocolate's various ingredients on the human body.

Chocolate is a natural guard against heart disease

Chocolate is rich in multi-source phenol complexes, which play a significant role in the oxidation or accumulation of fatty substances in human arteries. blocking effect.

Coronary heart disease, the main symptom of heart disease, is usually caused by the oxidation of the fatty substance LDL (low concentration lipoprotein) in human blood vessels and the formation of obstacles, causing cardiovascular obstruction.

The phenol complex of chocolate not only prevents the fat of the chocolate itself from becoming sour, but also can be quickly absorbed into the blood vessels after being eaten into the human body. The antioxidant content in the blood is significantly increased, and it quickly becomes active. It acts as a powerful antioxidant that prevents LDL oxidation and inhibits platelet activity in blood vessels. These essential substances play an important role in keeping blood flowing smoothly in human blood vessels.

Nutritionists have proven that such natural antioxidant phenol compounds are found in plant foods such as fruits, vegetables, red wine and tea.

Strawberries contain the most antioxidants among fruits. However, the antioxidant content of chocolate is eight times higher than that of strawberries.

50 grams (one ounce) of chocolate and 150 grams (three ounces) of fine red wine contain basically the same amount of antioxidants.

Experimental proof comes from:

Andrew Waterhouse, viticulture and winemaking research expert at the University of California

Penny Kris-Etherton, Pennsyville University Professor of Nutrition

Carl Keen, Professor of Nutrition, Institute of Oral Medication, University of California

Cesar Fraga, School of Pharmacy and Biochemistry, University of Buenos Aires , professor of physical chemistry

Common sense about eating chocolate

Is it better to eat dark chocolate or milk chocolate?

Dark chocolate, that is, pure chocolate, has different tastes than milk chocolate. The difference between the two is that dark chocolate has less fat than milk chocolate (dark chocolate contains 24 grams of fat per 100 grams, while milk chocolate contains 33 grams), and dark chocolate contains less salt (12 micrograms versus 84 micrograms). More sugar (64g vs. 55g). People who really know how to eat chocolate only like dark chocolate. Some chocolate gourmets also gather regularly to taste various famous chocolates. Just like famous wine and good coffee, there are many famous varieties of dark chocolate depending on the origin of the cocoa beans and the differences in preparation methods.

Does chocolate make you fat?

Only eating too much chocolate can make people gain weight. Judging from the heat released, there is no need to worry about the danger of chocolate making people fat. A whole plate of chocolate (100 grams) contains no more calories than a serving of McDonald's potato chips (200 grams). Some manufacturers recommend that people eat light chocolate, which contains more fat than pure chocolate. In fact, light chocolate mainly reduces the sugar content (replaces sugar with sweet substances). In absolute terms, light chocolate contains only 14 fewer calories than regular chocolate. Furthermore, the taste of light chocolate is very average. In fact, you will only eat light chocolate specifically when you are worried about diabetes.

What are the dangers if I eat too much chocolate?

This does no harm to your liver. Eating more chocolate will never affect your liver. Eating too much chocolate will only cause digestive problems. Like all foods with a high fat content (more than 30%), eating too much chocolate can cause stomach pain (such as stomachache, bloating, diarrhea or constipation, etc.). Light chocolate, in particular, has more fat and contains more polyols (too much can cause stomach cramps or diarrhea). The solution to eating too much chocolate is to drink a cup of tea to warm your stomach.

Why do I like chocolate?

Because chocolate has the effect of suppressing depression and making people feel euphoric, especially dark chocolate with more cocoa content. It is rich in phenylethylamine, which can play an important role in regulating people's emotions. substance. Many doctors even use chocolate as a natural remedy for mild depression, because chocolate is rich in magnesium (410 micrograms of magnesium per 100 grams of chocolate), and magnesium has calming and antidepressant effects. According to a recent poll, 34% of French women and 38% of Canadian women admitted that they like to eat chocolate to enhance their sexual pleasure.

Is it okay to eat chocolate before going to bed?

Good or bad. Eating a lot of chocolate right before bed is not a good idea. Because just like coffee and strong tea, chocolate also has a stimulating effect, which can make it more difficult for people with poor sleep to fall asleep. However, eating some chocolate before going to bed also has its benefits, which is due to the sexual stimulation of chocolate. Not only can it produce a sense of euphoria and clear up various blockages, but it also contains theobromine and caffeine, two important psychostimulant substances. Chocolate can arouse people's physical senses and increase mental excitement. Not only can it make people energetic like coffee and strong tea, but chocolate can also make people more sexy and charming.

Can eating too much chocolate really cause headaches?

Yes.

Because chocolate and cheese, like red wine, contain tyramine, an active acid that is also one of the leading causes of headaches. This substance causes the body to produce hormones that constrict blood vessels, which in turn expand to resist this contraction, causing annoying headaches. Similarly, if you suffer from menstrual syndrome, which is a common disease among 1/3 to 1/2 women of childbearing age, it is recommended that you eat less chocolate. It has been noted that although chocolate can cause a temporary feeling of euphoria, eating too much chocolate during menstruation can worsen menstrual irritability and breast pain.

Am I addicted to chocolate?

Maybe. It has been noticed that during women's menstrual syndrome, when seasonal changes make people depressed, or at the juncture of a relationship breakup, people prefer to eat chocolate, and the daily consumption can even reach 500 grams. According to statistics, the average French person eats 6.69 kilograms of chocolate every year, the Greeks eat 2.84 kilograms of chocolate, and the British eat 8.59 kilograms. The largest consumer of chocolate in the world is the Germans, with each German eating an average of 10.12 kilograms of chocolate every year. Eat as much as you want and you won't get liver disease anyway.

Chocolate production

Handmade chocolate

In contemporary society, chocolate is a certificate for people in love to express their affection to each other; it is an exquisite gift for relatives and friends during festivals. Gift; it is a nutritious snack food for people to relax and replenish energy. Chocolate plays an increasingly important role in people's daily life. With unique food attributes and specific cultural connotations, as a special nutritious food, the quality and taste of chocolate have become consumers' first choice when purchasing, and product price is no longer a competitive focus in the chocolate industry. Judging from the development trend of the global chocolate industry, improving the purity of raw materials, developing new tastes, enhancing brand image, continuously shortening the distance with consumers, and establishing counterpoint connections have become new development trends.

According to Pan Beilei, deputy director of the State Administration of Light Industry, the reason why imported brands of chocolate occupy a large share in the domestic market is because compared with domestic brands, imported brands have five major advantages:

1. High-quality raw materials: pure chocolate made from natural and high-quality raw materials gradually replaces cocoa butter chocolate with its unique taste and flavor;

2. Scientific technology: using fine grinding and refining technology Make chocolate more smooth and fragrant;

3. Variety diversification and nutrition: Chocolate containing milk or nuts increases nutritional value, while low-fat and sugar-free chocolate has other functional characteristics;

4. Exquisite packaging: advances in chocolate outer packaging materials and decoration technology have not only improved the grade of the product itself, but also ensured the quality of chocolate;

5. Product combination: pure chocolate production The technology is used in sandwich, coating, hollow, candy, puffed and other food products to form reasonably priced chocolate products.

Faced with a rapidly growing market and such huge business opportunities, act quickly, you cannot sit back and watch the opportunity!

Handmade chocolate shops are the history of the continuous development of traditional European handmade chocolate craftsmanship, and also continue the development of European food culture.

Spain is located on the Iberian Peninsula in Western Europe. It was the first country to discover chocolate and bring chocolate back to the European continent. Its pure handmade chocolate making technology is one of the representative achievements of Spanish handicrafts. In 1831, the Spanish opened the first handmade chocolate shop in Bilbao. For more than 170 years, it has been famous for its high-quality raw materials and exquisite handmade chocolate craftsmanship. It is the representative of the best chocolate in the Spanish chocolate industry.

Twelve zodiac signs, cartoon characters, cars, chess... On February 20, the reporter saw many novel chocolates in a handmade chocolate shop near Qingnian Street. A young female customer said that when buying chocolates here, you can make personalized shapes by yourself, which will add a different kind of sweetness whether you are giving them to others or eating them yourself.

Pushing the door into the chocolate shop, the various colors and shapes of chocolates in the cabinet attracted the reporter's attention. The shop owner said that customers only need to pour the mixed cocoa liquid into the selected mold to make the basic shape of the chocolate, and then engrave blessing words or decorative patterns, and a unique piece of chocolate is made. Generally, there are more than a hundred kinds of molds in small shops, and customers can also make special chocolates based on their own imagination.

In the end, the shop owner also gave some tips on how to identify the quality of chocolate: put the chocolate in warm water or heat it. If it melts and merges with the water, it will become a liquid thicker than milk. , it means it is of high quality; if it contains crystals, it contains sucrose; and if it cannot be turned into liquid, starch or additives may be added.

Misconceptions about eating chocolate

One of the misconceptions: Eating chocolate will make you gain weight

Fact: This is the most unscientific misunderstanding about chocolate. Everyone should know that if the body consumes fewer calories than it takes in every day, it will gain weight day by day. Each 1.4 ounce (about 40 grams) of milk chocolate provides 210 calories, which is produced from the sugar and cocoa butter of chocolate. It only accounts for one-tenth of the 2,000 calories required by the human body every day. That is, enjoying about 40 grams of chocolate every day is not enough. Shocked. What's more, modern technology has made it possible to produce "body-building chocolate" (i.e., sugar-free chocolate). This body-building chocolate is a boon for diabetics and those trying to lose weight, as it poses no danger of sugar intake while retaining the original delicious taste of chocolate.

Nutritional experts advise: The human body needs to consume a certain amount of fat and sugar every day to maintain the normal functions of various parts of the body, especially to provide energy, help the body absorb important nutrients and maintain normal brain function.

Source: Belgian CALLEBAUT Company - one of the largest manufacturers of chocolate raw materials in the world

Misunderstanding 2: Chocolate is a sugary food without nutrition

Fact: Chocolate is actually a carbohydrate food with great nutritional value. Chocolate can provide a considerable amount of nutrients that the human body needs every day. Just 1.4 ounces (about 40 grams) of milk chocolate contains 3 grams of protein, 15 vitamin B2, 9 calcium, 7 iron, 9 phosphorus, 6 magnesium and 8 copper that the human body needs every day. It also contains higher ingredients than ordinary milk. Zinc, potassium, anti-skin disease vitamins.

If your children love to eat sweets, chocolate will be a very wise choice, because it definitely has more nutritional value than other sugary foods and can satisfy children's greedy requirements.

Sources: International Cocoa Organization, International Food Information Council, American Human Nutrition Information Service

Myth No. 3: Eating chocolate can cause tooth decay

Fact: If the sugar in any food stays in the mouth for a long time, it will cause various dental diseases, and chocolate is no exception. But chocolate contains a natural ingredient that resists the acidic substances in sugar that easily damage the gums and cause tooth decay. The protein, calcium, phosphate and other minerals contained in chocolate's cocoa butter have a significant protective effect on the gums and can slow down the formation of dental plaque. Furthermore, the sugar in chocolate dissolves in the mouth faster than the sugar in any other food, so the impact of eating chocolate on the formation of tooth decay is relatively less than eating any other sugary food.

Sources: FORSYTH Dental Center in Boston, University of Pennsylvania School of Dentistry, EASTMAN Dental Center in Lochester, New York

Myth No. 4: Eating chocolate causes acne

Fact: Eating chocolate neither causes nor aggravates acne, and acne is not initially caused by any diet.

Source: University of Pennsylvania School of Dermatology, U.S. Naval Academy, Annapolis, Maryland

Misunderstanding No. 5: Chocolate contains a large amount of caffeine, which can lead to addiction

Fact: 1.4 ounces (approximately 40 grams) of milk chocolate contains only the equivalent of 6 milligrams of caffeine, which is only one-twentieth the amount in a regular cup of coffee.

Therefore, the issue of caffeine in chocolate has long been no longer an object of research. If people are "addicted" to eating chocolate, it is definitely due to the special natural deliciousness of chocolate itself and the ever-changing connotations added to it.

Source: Chocolate Manufacturers Alliance, National Confectionery Manufacturers Association

Reasons to love chocolate

Reasons to love chocolate

From 1: Romance

Love is chocolate, love is a melting heart.

In the hearts of lovers who are in love, chocolate is known as "love chocolate". It is the most precious gift for Valentine's Day when paired with roses. The sweetness and warmth of chocolate are just like the sweet feeling rippling in the hearts of lovers. It has the innocence and sweetness of a child, the softness and enchantment of a woman, or the depth and depth of a man. As long as you have tasted it, the taste will linger in your heart for a long time, whether it is him, her, it, or chocolate.

Reason 2: Youth

Wonderful and happy youth has a beautiful face, a beautiful mood and a beautiful story.

Do you still remember the overwhelming feeling when you met your friends? As cheerful and joyful as the colorful M&M’s chocolate beans. These colorful elves are born with colorful colors and sharing joy is their true nature. As long as they are there, there will be laughter and laughter. With them around, your mood will be as bright as a rainbow in the clear sky. They have colors that beat like youth, they have flying personalities, they have fearless confidence and courage, and they are full of enthusiasm that can be released at any time. You can't help but be attracted to them, infected by their colors, and share their happiness...

Reason 3: Health (Health)

Eating chocolate scientifically and rationally will give us Life brings joy, brings happiness.

Chocolate is good for heart health. Polyphenols in chocolate are widely found in cocoa beans, tea, soybeans, red wine, vegetables and fruits. The ingredient that gives chocolate its unique charm is polyphenols. Cocoa beans are particularly high in polyphenols compared to other foods. Studies have shown that polyphenols have anti-inflammatory effects similar to aspirin. At a certain concentration, they can reduce platelet activation and transfer free radicals from depositing on the blood vessel wall, thereby preventing cardiovascular disease.

Chocolate strengthens immunity. The flavonoids in chocolate can regulate immunity. Modulating immune function through pharmaceutical means has certain risks. Fortunately, chocolate and other foods are safe and delicious, and can improve human immunity.

Chocolate lowers blood cholesterol levels. Cocoa butter, which occurs naturally in cocoa beans, gives chocolate its unique smoothness and melt-in-your-mouth properties. Research shows that the stearic acid contained in cocoa butter can lower blood cholesterol levels. In addition, the oleic acid contained in the monounsaturated fatty acids in chocolate has antioxidant effects. The same substance is found in olive oil.

Delicious and fragrant, the belief of love

Chocolate is good for the protection of teeth. Scientists have found that tannins in cocoa beans can reduce plaque production and help prevent tooth decay. Milk chocolate is rich in protein, calcium, phosphorus, potassium and other minerals. These substances are good for tooth enamel. Chocolate is less likely to cause cavities because it is removed from the mouth more quickly, reducing the time it is in contact with the teeth.

Reason 4: Energy

Chocolate is an ideal energy and nutritional supplement during exercise and travel.

Sports nutrition research shows that before exercise, the energy that chocolate adds to the body can keep the glycogen in the muscles and liver in the fullest state, which is beneficial to improving athletic performance. After exercise, chocolate can promptly replenish the energy consumed by people during exercise, delay fatigue, and help the body recover after exercise.

Chocolate also contains various minerals such as calcium, phosphorus, magnesium, iron, zinc and copper.

They will promote the circulation of oxygen in the blood and replenish the nutrients you consume during exercise in a timely manner.

Reason 5: Care

Chocolate is a high-quality health gift that sends care to your loved ones.

Chocolate is a nutritious and healthy food that people love. It is not only delicious, but also rich in minerals, which can bring meticulous care to your health. And when you give chocolate to the person you love the most, you are giving him your heartfelt blessings.

A 44-gram piece of Dove dark chocolate contains 27.76 grams of carbohydrates, 1.85 grams of protein, 13.2 grams of fat, 14.08 mg of calcium, 58.08 mg of phosphorus, 50.6 mg of magnesium, 160.60 mg of potassium, and 4.84 mg of sodium. , so chocolate can supplement the body’s daily needs for a variety of nutrients.

Reason 6: Love

Love and love are eternal topics for mankind. What people use chocolate to convey is a mood, a feeling, a joy of enjoying sincere happiness with family and friends.

Nutritious and mellow-tasting chocolate is welcomed and loved by more and more friends. On festive days, when visiting parents, reuniting with old friends, or gathering with friends, a box of exquisite chocolates will bring you the most sincere blessings to your family and friends. People will enjoy the sweet chocolate while tasting it. Telling that romantic and touching emotional story. In the hearts of lovers who are intoxicated with love, chocolate is like the affectionate feeling of lovers holding hands. A day with chocolate is a happy and sweet day. Chocolate brings joy, health and happiness to people who love life!

Reason 7: Joy

Chocolate is the maker of happiness.

A large number of scientific research shows that chocolate brings good mood to people because the phenylethylamine in chocolate can help regulate people's emotions. Chocolate is also rich in magnesium, which has calming and antidepressant effects. A 44-gram piece of Dove dark chocolate contains approximately 50.6 mg of magnesium.

The sweet "temptation" of chocolate has magical powers. During the ancient Mayan civilization, people believed that the gods gave cocoa beans to humans. They believed that the aroma of cocoa beans invigorated people and stimulated lust. There are similar research reports in modern society. Moderate consumption of chocolate can help lovers enjoy sweet "sexual bliss".

People love the irresistible deliciousness of chocolate, and more and more people gain insights into life from the delicious taste of chocolate. In the beautiful memories of many people, the feeling of happiness is as endless and lingering as the delicious taste of chocolate. Some people say chocolate is sweet, some say it is bitter, some say it is happiness, and some say it is sharing. The spiritual feeling that chocolate brings to people has surpassed its value as a food.

Chocolate is a heaven-given delicacy that brings us emotions and health. We have enough reasons to love chocolate. I believe you will feel more reasons to love chocolate when you taste the deliciousness of chocolate.

Seven days a week, "romance, youth, health, strength, care, fraternity, joy..." We have a reason to love chocolate every day.

Many people will pass by, and many things will drift away, but in the river of time, there are always some things that will not change, like the fragrance of chocolate, like the fragrance of a lover's hand. The affectionate hold is like the warm light when returning home at night. May the passion for chocolate always accompany you and share every beautiful moment of your happy life with your lover, relatives and friends