Whether you have a sweet tooth, or are a fan of contemporary craft, or simply choose an unusual Birthday gift, the following article will help you looking at chocolate industry in a different way.

History of chocolate

America is chocolate homeland, as well as cocoa tree. Over the centuries, chocolate was used as a drink - Indians mixed milled and roasted cocoa beans with water and then added red pepper (Chile) to the mixture.

In the middle of the XVI century scholar-monk Bentsoni presented the King of Spain a report on liquid chocolate’s beneficial properties. The report was immediately classified and chocolate was declared a state secret. Dozens of people were executed for its breach. During long time chocolate was available only to very rich people: its manufacture was complicated, and ingredients - very expensive. Only at the end of XIX century confectioners were able to manufacture almost modern chocolate. And a dramatic reduction in cocoa and sugar cost in the beginning of XX century made chocolate accessible to everyone.

Types of chocolate

Depending on composition, chocolate is divided into chocolate without additions, with additions, with filling, diabetic, and white.

Chocolate without additions is made from grated cocoa, sugar powder and cocoa butter. This chocolate has specific properties inherent in cocoa beans. Changing the ratio between sugar powder and grated cocoa, you can change flavor features of resulting chocolate - from bitter to sweet. The more grated cocoa chocolate contains, the more bitter taste and brighter flavor chocolate has, and the more valuable it is.

Chocolate with additions is made from grated cocoa, cocoa butter, sugar powder and various nutrients, flavoring and aromatic substances. Dry milk, dry cream, nut kernels, coffee, wafers, candied fruits, alcohol, brandy, vanillin, food essences, etc are most common additives. The ratio between listed component parts of chocolate reflect peculiarities of its range, and varies widely.

Chocolate with filling is prepareв from a chocolate paste without and with addition of milk. It is issued in the form of bars, shells and other shapes with various fillings: walnut, fondant, chocolate, fruit and jelly, cream, milk. Number of filling must not exceed 50% of the total mass of products.

Diabetic chocolate is suitable for diabetics. The composition of chocolate contains sorbite, xylitol, manna sugar.

White chocolate is made according to a special recipe from cocoa butter, sugar, powdered milk, vanilla, without adding cocoa powder, so it has a creamy color (white) and contains no theobromine.

Interesting facts

• 30 g milk chocolate contains about 140 kilocalories.

• the average fat content of 30 g chocolate - 9 g (about 55% of the total caloric content). More expensive sorts contain more fats.

• Chocolate contains substances that act like marijuana, and caffeine. No wonder that chocolate improves mood, and after you ate a little bit, you cannot stop. In one experiment, scientists found that some components of chocolate combined with sugar can alleviate pain.

• Chocolate contains a substance from the group of flavonoids. Similar components exist in red wine, grapes, and some other products. They are extremely useful for heart and blood vessels.

• In 1100-1200 years BC, people of Central America drank «chocolate beer», produced from cocoa fruits.

• Chocolate contains theobromine, which is a strong toxin to 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. Human poisoning with theobromine when eating chocolate is practically impossible, because of rapid theobromine metabolism in human body.

Production of chocolate items

Production of chocolate items continues growing 5-10% a year, moving towards more high-quality product. Growth of population’s welfare leads to the fact that chocolates of expensive premium segment are bought not only for celebration, but merely «to tea», despite the fact this year their price has grown once again and continues growing.

Even in this volatile time, at a time of financial crisis, manufacturers of chocolate products continue increasing their production.

Chocolate fads

Chocolate fountain will decorate any celebration: a birthday, wedding or corporate party. It turns any event in an impressive and fun show. Chocolate fountain is a cascade device, with continuously running chocolate - this is a memorable moment of any event, delicious dessert and an attribute of a real holiday. Chocolate fountains are designed for all tastes and budgets, they differ in height and chocolate loading. There is a huge choice of chocolate from black to color with various tastes. You can pick up the one that will be best for your event.

There are also fountains for drinks. The diversity of forms and possibility of lights turn your holiday into a real feast! They will add a note of solemnity. Fountain for drinks is a true symbol of abundance, which will decorate your holiday table, buffet or bar with drinks during the ceremony. It will turn an ordinary and usual party into a brilliant show. Children will be delighted by the fountain, filled with their favorite juice.

Fruit palm tree is a real attribute of festive table, a great dessert for banquet or buffet table and a wonderful addition to chocolate fountain. Fruit palm is put on a table next to chocolate fountain. Each piece of fruit is fixed on the palm tree with the help of skewer, using which you can take a favorite fruit, dip it under chocolate waterfall and enjoy a fascinating taste.

Your holiday table will be the most exquisite and unique. Bon appetit to you!