As of: March 21, 2024 2:42 p.m
It’s a long way from cocoa beans to chocolate. What is the difference between dark and white chocolate and which types are suitable for coating baked goods? Interesting facts about chocolate.
Chocolate bars and bars, chocolates and cookies: Per capita chocolate consumption across Germany was recently 9.56 kilograms per person per year. The most important ingredient is cocoa. It grows in the tropical regions of Africa, Southeast Asia and Central and South America. Immediately after harvesting, the cocoa pods are opened, the beans are removed by hand and fermented – a fermentation process in which they turn brown and develop the first precursors of the later aromatic substances. The beans then dry in the sun for one to two weeks. This is where they develop their aroma.
Elaborate processing into chocolate and cocoa powder
Cocoa has an intense, distinctly bitter taste.
Further processing usually takes place not in the country of cultivation, but in Europe or North America. The cocoa beans are cleaned, roasted, peeled, broken into small pieces and ground. This creates a tough mass with a high fat content. To make chocolate, manufacturers mix and knead the cocoa mass with additional cocoa butter, sugar and – depending on the type – milk. Then roll out the chocolate mixture very thinly. The mass is then heated and stirred for several hours. This so-called conching gives the chocolate its delicate taste and allows the bitter substances to escape. The finished mass can be used to make chocolate bars, pralines or chocolate bars.
A different process is required to produce cocoa powder: The viscous cocoa mass is pressed under high pressure and thereby separated into the liquid cocoa butter and the solid cocoa press cake. The cocoa powder is made from the press cake.
History of cocoa: From heavenly gift to mass-produced product
Around 3,500 years ago, peoples in Central America made the drink “Xocoatl” from roasted and ground cocoa beans. For them, cacao was a gift from the feathered god of sky, earth and wind, “Quetzalcoatl”.
With the conquest of America, the cocoa bean came to Europe. The Spanish mixed the slightly bitter cocoa bean powder with milk and sugar, and cocoa became the popular hot drink of wealthy Europeans. From the 19th century onwards, modern machine production made this luxury item affordable for the common population. The first solid chocolate came onto the market in 1848. Today, chocolate bars are a mass-produced item.
The different types of chocolate
Not all chocolate is the same – depending on the cocoa content, it tastes from strong and bitter to very sweet. The different varieties at a glance:
bitter chocolate has a particularly high cocoa content of 70 percent or more; for dark chocolate it is around 55 percent. It contains little or no milk and has a firm consistency. The higher the cocoa content, the stronger and bitter the bitter chocolate tastes.
Milk or milk chocolate In addition to the cocoa mass, it contains milk or milk powder. It contains a relatively high amount of sugar and is sweeter and higher in calories than dark chocolate. Their consistency is softer and creamier. If possible, you should not store it at temperatures above 20 degrees, otherwise it will begin to melt, lose its aroma and develop whitish spots. Milk chocolate is the most popular type of chocolate in Germany.
White chocolate Strictly speaking, it is not chocolate because it does not contain cocoa, but only cocoa butter, whose light yellow color is characteristic of white chocolate. Other ingredients include sugar, milk and flavorings such as vanilla. Their very sweet taste is particularly popular with children.
Couverture differs from bar chocolate in that it has a higher proportion of cocoa butter. This means it flows well and has a beautiful shine – ideal for decorating pastries or chocolates. Here’s how to do it: It’s best to melt the couverture in a water bath, but don’t boil the water as steam causes the couverture to clump together. Do not heat dark chocolate over 45 degrees, white chocolate over 40 degrees, otherwise it will lose its shine.
Recognize good quality
The quality of chocolate can be seen from the list of ingredients: the fewer ingredients the chocolate contains and the higher the cocoa content, the higher quality the product is. The use of fine cocoa varieties and long, gentle processing of the cocoa beans (conching) can justify a higher price.
This is how long chocolate lasts
It is best to store chocolate at temperatures around 18 to 20 degrees. At higher temperatures it can “sweat”: cocoa butter then escapes and forms a thin white film on the board. The chocolate is therefore not bad, but the quality decreases. Because of its higher cocoa content, dark chocolate begins to “sweat” later than light chocolate. It therefore has a longer shelf life – up to a year and a half.
Dark chocolate is healthier
Dark chocolate contains less sugar and calories than light chocolate.
Chocolate is not exactly considered a healthy food, especially because it usually contains a lot of sugar and is therefore very high in calories. But it also has its good sides: the beans contain magnesium and iron as well as secondary plant substances that act as antioxidants. They can protect our cells from cancer.
According to studies, cocoa also has a positive effect on insulin levels, blood counts and bone structure and lowers blood pressure. However, milk blocks the healthy antioxidants and thus negates the positive effects of cocoa.
From a nutritional perspective, dark chocolate is better than milk chocolate or white chocolate, which contains no cocoa at all. At the same time, it is lower in calories and contains more minerals.
Enjoy chocolate in moderation
Nutritionists recommend using chocolate consciously. If we feel an appetite for chocolate, we should eat one or two pieces – first smell it, then suck it and enjoy it. With varieties with a high cocoa content, it is usually easier to maintain moderation: the taste is very intense, so your appetite is often satisfied after just one or two pieces.
Serotonin and tryptophan: Does chocolate make you happy?
It is often said that chocolate contains happiness hormones or stimulates their production in the body. Although the cocoa bean contains serotonin, the happiness hormone cannot get through the blood-brain barrier into the brain. And only there can serotonin develop its mood-enhancing effect.
However, chocolate contains the serotonin precursor tryptophan. This substance can theoretically reach the brain. It is not known whether it actually causes feelings of happiness. What makes many people happy, however, is the combination of sweetness and fat.
Pay attention to seals when purchasing
Fairly traded cocoa is intended to ensure farmers in the countries of origin a decent existence.
Around 70 percent of the cocoa harvested worldwide today comes from West Africa – and is often produced there under ecologically and socially questionable conditions, sometimes even through child labor. It is therefore advisable to look carefully when buying chocolate or cocoa and to choose certified goods with quality seals such as Fairtrade, Naturland fair, Hand in Hand as well as UTZ and Rainforest Alliance.
Further information
5 Min
The price of cocoa is reaching a historic high. One ton currently costs $5,500. Is chocolate becoming an expensive luxury? 5 mins
For this sophisticated dessert, the cake is stirred until creamy after baking and served with berries and chocolate base. Recipe
The juicy chocolate cake from Volker Fuhrwerk goes well on the coffee table at Easter. There is also homemade eggnog. Recipe
Silken tofu, coconut milk, cocoa powder and spices are the ingredients for this vegan pudding. Recipe
A sweet ending like something out of a thousand and one nights: the creamy mousse has a light cinnamon-ginger note. Recipe
With this treat, the salt sprinkled on top creates a great taste contrast to the chocolate. Recipe
Caramelized almonds, hazelnut butter and chopped hazelnuts are the ingredients for this sweet treat. Recipe
This topic in the program:
Market | 03/25/2024 | 8:15 p.m