Sweet intake in moderation that can make anybody smile with good health

Chocolates most loved sweets in world everywhere with people of all ages and have reached at a peak of quality and complexity. We all love chocolates as they taste and smell good. Chocolates melt in mouth and provide relief to our taste buds from daily and routine food! If consumed in moderation have awesome effects on our health! One may include Chocolates: melting muse full of antioxidants to enhance Brain, Immune and Cardiovascular health, in daily food intake!

History of Chocolates

Chocolate were first discovered in ancient MesoAmerica present day Mexico. First cacao plants (Theobroma cacao)from which chocolate beans gathered were found in Mexico. Olmec civilization of Latin America are credited from creating first chocolates from cacao plant. Cacao bean is native to Mexico , Central and South America. No matter what is the origin of cocoa beans Latin American or African Beans, chocolate bars are either blended or from one single origin and their process of making is more or less same globally.

The first chocolate bar was molded by British Chocolatier J.S. Fry and Sons of Bristol, England in 1847 from a paste of chocolate liquor, sugar and cocoa butter.

Swiss chocolatier Daniel Peter invented milk chocolates by adding dried milk powder to chocolate in 1876.

Difference in Cocoa Liquor and Cacao Beans (pods)

Cacao plants are ready in five years to produce cacao pods from which cacao beans are obtained. Cacao beans shells are separated from cacao nibs or meats by a process called as “winnowing”.

Plants and pods are referred as cacao while the fermented, dried and powdered cacao beans are called as cocoa liquor/mass.

Cacao Nibs are finely grounded into cocoa mass (cocoa liquor) which is usually solid at room temperature. When placed under different high pressures this liquor produce toe byproducts : cocoa powder and cocoa butter.

Steps involved in Chocolate making

Following steps are involved in chocolate making:

• Cacao Cultivation : Cacao tree bears pods which are 6–12 inches long and bears 30–40 cacao beans.
• Cacao Harvesting : Cacao pods are ripe when they turn yellow or orange then they are harvested
• Fermentation : Beans are sometimes left covered with babana leaves for 2–9 days to develop color and flavors of particular chocolates.
• Drying and Shipping : Fermented beans are dried and placed in wooden boards or bamboo mats for 7–14 days under hot sun . raked occasionally for complete drying , then packed and marketed internationally.
• Preparing Cocoa Mass (winnowing) : Once received cacao beans are cleaned and roasted, blended with beans of other origins to mix flavors. Cacao bean shells are separated from bean nibs/ mass (baba) in a process called Winnowing
• Producing Chocolate : Cocoa mass is combined with cocoa butter and sweetner to make chocolate.
• Conching : It is a procedure for rolling, kneading, heating and aeration. Here cocoa mixture is mixed and smoothened under heat. This is an important step for producing smooth delicious gourmet chocolate
• Tempering and Molding : Final process of chocolate making to lock the flavors and make smooth chocolate ready to be packed.
• Creativity: Chocolatiers all over world use cocoa preparations to mix with different delicacies and food items.
• Chocolate Packaging : Beautiful packaging and creative gift packs of chocolates are famous and most loved items.

Health Benefits of Chocolates

Chocolates are believed to contain high level of Antioxidants. Cocoa contains, Proteins, Fats and Compleax Carbohydrates. Alo he micronutrients as iron, magnesium, calcium, potassium and vitamin B and E. Following are well known health benefits:

1. Chocolate increase Good Cholesterol and lower Bad Cholesterol.
2. Chocolates decrease neurological memory decline.
3. Chocolates improve blood flow and lower blood pressure.
4. Chocolates contain high calories, though if consumed in moderation, Chocolates help in maintaining weight loss.
5. Eating Chocolates release Dopamine a feel good neurotransmitter in particular region of brain.
6. One of the ingredient of cocoa is Tryptophan Amino Acid which is precursor of happiness hormone Serotonin.
7. Sugar present in chocolate also release Insulin in blood which facilitate journey of Tryptophan to brain where it helps to generate happiness neurotransmitter Serotonin which stabilizes mood and functions of brain!

95% Serotonin is also produced in gut. So, Gut and Brain are connected through neural pathways!

Chocolate , Love and Happiness gives a feeling of anxiety and butterflies in stomach too!

Shikha Saxena

Jan 14·4 min read