First used by pre-Olmec people in Chiapas, Mexico to make a beverage. Nowadays used in every house to make candies, cookies, cakes. Chocolate is preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate.
You know chocolate is originally bitter, but without chocolate world is bitter. Imagine cakes with only the fruity flavors, cookies with floured flavor. Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called “baking chocolate”, contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar.
Nothing melts in your mouth like chocolate, that’s one of the reasons so many people love it. Chocolate’s creamy, melting qualities come from cocoa butter, the naturally occurring fat found in cocoa beans. Many plants are rich sources of natural fats i.e. olives, soybeans, peanuts, avocados and sunflower seeds, to name a few. But only the cocoa bean provides the creamy and luxurious fat known as cocoa butter.
A Feel Good Fat
From the bean to the bar, cocoa butter is an essential part of chocolate. Its exceptional characteristics are responsible for chocolate’s unique mouth-feel and neutral effect on blood cholesterol levels. While there is still much to learn about this distinctive fat, just like chocolate, it’s something to feel good about.
Good for You, Inside and Out
Because cocoa butter is solid at room temperature, when applied to the skin it forms a thin protecting barrier that locks in moisture and blocks out harsh outside elements. That is why cocoa butter is commonly referred to as the “ultimate moisturizer” and used as a key ingredient in many lotions, lip balms, cosmetics and even anti-aging and scar reducing topical treatments. In fact, doctors and scientists recognize cocoa butter as a skin protectant often recommended for care of dry skin conditions.
How To Select Good Quality Chocolate.
It is best to try chocolate plain and unadorned to be able to taste the differences in not just their cacao percentages and terroir but also how they melt on your tongue and coat your mouth. Nuts, fruits and spices are amazing for flavor and texture but can get in the way of the pure taste of chocolate.
The percentage printed on the packaging actually refers to the percentage of cocoa solids (cocoa powder, cocoa butter, chocolate liquor, nibs…) that are in the bar. For instance when you buy a 75% dark chocolate bar, it means that 75% of that bar by weight has been derived from the cacao bean and the rest of the 25% is mostly sugar with some emulsifiers and vanilla thrown in if they’re used (plus milk if it’s not a dark chocolate bar).
Enjoy your chocolates, and tell us how you like your chocolates, in the comment.