Over the last couple of centuries, the cacao bean been has been used in many different ways such as medicine, as money, etc. But today, we eat it almost exclusively for pleasure.
There are different varieties of cacao beans and it has been said that each strain has been significantly changed due to its tree’s ability to naturally cross-pollinate, not to mention all the intended hybridization of the cacao bean for the past centuries.
Cacao beans go through a lot of processing to produce the chocolate we all love. They are harvested, fermented, dried, roasted, and ground to make chocolate liquor, which is then further processed into cocoa solids and cocoa butter.
Chocolatiers or the chocolate makers use these cacao beans or the cocoa mass to produce pure chocolate, which they call “couverture”. This is what they make their confections from.
To make the chocolate, the chocolate liquor is incorporated into cocoa butter and sugar. And these chocolates are categorized based on the amount of the chocolate liquor that was put into it.
The categories said are the following: Dark chocolate, which is known for its bittersweet taste, contains the highest quantity of chocolate liquor. Milk chocolates, which are made with milk ingredients, contain less chocolate liquor. While white chocolate, which is technically not real chocolate since cocoa solid content is zero, is made from cocoa butter, sugar and milk.
A few years back, Scharffen Berger started the style listing the percentage of cocoa mass on labels so people would determine how dark is dark. And within each category, characteristics are all laid down such as the type of cacao beans used, the maker and chocolatier, etc.
Chocolate and wine are known to be a perfect combination. Dark chocolates typically go well with stronger fruity red wines. Milk and white chocolates are often best with white and rosé wines. Just see to it that the chocolate is not as sweet as the wine.
Ports (sweet dark red dessert wine) are also known to be a good partner of chocolate. Tawny ports are preferred over vintage ones as the latter overwhelms the chocolate rather than complementing it.
Beer and chocolate can go superbly together as well. Think of any beer and pair it with practically any chocolate, keeping in mind that the darker the chocolate is, the better.
You can search this blog for more specific pairings of wine and chocolate as well as beer and chocolate.
Have you ever tried munching on chocolates and then think about its fragile crystal structure? Or do you even wonder about its milk protein contents as this melt-in-your-mouth goodness touches your palate? I bet no. The only thing you can think of is whether to get another bar or not, but there are people who take interest in this kind of scientific stuff.
Galit Segev, a chef and a biochemist in the pharmaceutical industry, enjoys her chocolates but is also enthralled by its physical properties. Having a background in such field, she is normally interested in why certain foods react variedly to certain cooking techniques.
She just recently had a part in the Ultimo Science Week talking about the science of chocolate such as how these treats are manufactured. From soil to your mouth, she gave a talk about what makes for a quality chocolate.
She explained the three categories of chocolate. These categories are the dark, milk and white chocolate. Dark and milk chocolates contain cocoa solids, while white chocolate contains just the cocoa butter which is a pale vegetable fat taken out of the cocoa bean, which is why technically, it is not chocolate.
When eating a bar of chocolate and it leaves an oily film on the roof of your mouth, it means it was made with a cheaper fat such as palm oil rather than cocoa butter. Cocoa butter could solidify or crystallize into six different forms, and definite temperature control is needed to come up with such.
Segev said: “The different types of crystal are sensitive to different temperatures. In chocolate we are after a particular type of crystal. They look like stars under an electron microscope.”
There is a certain process called “tempering” which is the heating and cooling of chocolate at specific temperatures making for crystals being compacted together, a characteristic of a quality dark chocolate.
She also assured people that chocolates that appear to have grey powdery appearance, say, when you leave it in your car, are not out of date, they are just out of temper. This happens when chocolates are not cooled and melted at correct temperatures.
The lessons here at Chocolate University Online go into greater detail on the science of chocolate as well as the tasting, knowledge, and enjoyment of chocolate. Join us.
Chocolate as a skin care product? Say what? It is being said that ingesting chocolate (not putting on the skin!) does not only satisfy sweet tooth cravings but also protects against sunburn now. Sounds wacky, doesn’t it? Gone are the days when chocolate was generally synonymous to bad skin. Imagine enjoying in this decadent treat and seeing your skin get better than ever!
Chocolate happens to have a significant amount of protective antioxidants known as Polyphenols (also found in coffee and wine) which makes it possible for you to indulge in its skin benefit due to its ability to reduce ongoing cellular damage. This certain compound, according to studies, does not only enrich the skin but it also offers protection from harmful UV light exposure making skin less sensitive to the sun. Polyphenols are said to increase blood flow close to the skin causing all these skin improvements.
Quebec’s Laval University’s Institute of Nutraceuticals and Functional Foods are presently conducting an experiment to fair-skinned female volunteers. They are instructed to consume three squares of chocolate every day for 12 weeks and they are being exposed to the sun for a certain stretch of time and then the scientists will be monitoring their skin for UV rays damage. This has yet to have conclusion as they have only reached half of their subjects. If you are reading this and you happen to be a fair-skinned female, you might as well want to go up to Canada and volunteer for the experiment too so we would finally know what’s what!
Here are some other interesting stuff that make chocolate a craze in skin care industry (at least in theory):
1. It has skin softening abilities because of the cocoa butter.
2. It can used to get rid of skin wrinkles due to the anti-oxidant properties.
3. Hydration of the skin is achievable.
4. Chocolate is a good moisturizer.
5. It revitalizes the skin.
6. It may protect against some common health problems and possibly certain effects of aging.
Even without all these amazing effects on the skin, chocolate all its own is irresistible. It’s just astonishing to imagine that looking good can be this yummy!
If that would be the case, who wouldn’t want to kick cancer’s butt? Here are some interesting tidbits of information to help you realize how good chocolate can be for your health!
Cacao seeds contain Flavonoids (specifically Flavanols) that are chemicals found in plant-based foods that give major health benefits. Over 4,000 flavonoids have been known and almost all of it are found in fruits, vegetables and beverages such as tea, coffee, beer, wine and fruit drinks. Good thing our beloved chocolate is part of the list!
When we eat foods that have flavonoids, it just means that we also take advantage of the antioxidants in it which are believed to help the body fight cell damage. In addition to that, studies say that flavonoids have other helpful influences on vascular health, such as lowering blood pressure and improving blood flow to the brain and heart, making blood platelets less viscous. Thus, keeping cholesterol from gathering in blood vessels. It also slows down the immune responses that lead to clogged arteries.
Eating a small bar of dark chocolate a day is beneficial for you, very beneficial for you. “Why dark chocolates,” you may ask. Not all chocolate is produced the same. Dark chocolates hold a lot more cocoa than milk and white chocolates which means dark chocolate contains more flavonoids than lighter chocolate. Since processing chocolate almost always destroys the flavonoids in chocolates, chocolate companies have learned to make dark chocolate keep its flavonoids up to 95%.
Nutrition experts advise eating flavonoid-rich foods rather than taking dietary supplements containing large amounts of flavonoids.
Aside from being decadent and delicious, chocolates are actually healthy! But that doesn’t mean you can devour a whole bar of chocolate in one sitting and wait for health benefits. Remember, too much of something is bad. Moderation is always key.
Chocolates are one of the most popular sweets, definitely loved by a lot of people. Research has shown that chocolates tend to stimulate mental attentiveness, and it also helps in regulating good mood. As a chocolate lover you probably know this.
But have you thought about wine? It has a lot in common with chocolate.
A glass of red wine is not only yummy, but studies show that red wine lowers the risk of heart attack for middle-aged people. This luscious drink (in moderation of course) can also increase good cholesterol (HDL) and decrease bad cholesterol (LDL).
By combining chocolate and red wine, taking these two tasty treats together, will provide you with a bunch of brain benefits too. A chemical found in both dark chocolates and red wine can boost the ability of the brain to solve complex problems.
Research has demonstrated that a chemical substance called polyphenols has a dilating effect on the blood vessels, thus, improving the blood supply going to the brain. This mechanism increases the oxygen and sugar delivery to the brain, and it permits us to solve complex problems with ease. Pretty cool.
Indulging on foods that are rich in polyphenols can increase intelligence even in the younger generation who appears to have their brain already functioning at its full capability. (No, I’m not advocating wine for those under legal age, but chocolate has no such restrictions.)
Keep in mind though that these health benefits are only limited to modest quantities. Red wine should only be consumed in moderate amounts and not on a daily basis. Dark chocolates are also the preferred type of chocolate if you want to take advantage of these brain enhancing benefits.
Remember, the next time you crave for a glass of red wine, don’t forget to enjoy a bar of luscious dark chocolate with it. You might even discover a flavor match you want to share. Now that’s genius!
Chocolate is a mouthwatering treat that is basically made from the seed of a tropical cacao tree. A lot of people crave for this sweet pleasure. However, most people tend to deprive themselves of chocolate thinking that it would just add up to their waistline and weight.
Better think again! Chocolates have a lot of benefits in store for you. Dietitians, researchers and nutritionist can prove it. Here are 3 essential reasons for you to start munching on those scrumptious sweets…
Mental Attentiveness and Antidepressant
Research has shown that chocolate contains theobromine, a component that is rich in caffeine and anandamide. These properties tend to induce mental alertness and aids in increasing our moods.
Depleted serotonin levels can lead to depression and suicide. In addition, a person who has low dopamine quantities tends to feel apathetic and sad. On the contrary, when a person has increased levels of these chemical properties in his brain, one would feel a blast of euphoria and good mood.
Antidepressant properties were confirmed by researchers when they revealed that both serotonin and dopamine levels increased after munching on chocolate bars.
Carbohydrates and theobromine are substances that stimulate the nervous system of our brain. Furthermore, these chemical mediators provide us with extra energy to utilize in our activities. Research has also demonstrated that chomping on chocolates could help in stimulating women with low libidos.
Antioxidants
Free radicals are one of the culprits in developing certain diseases like infections, cancer, heart disease and more. Antioxidants protect our body by binding to harmful free radicals, alleviating them, repairing the injury and preventing further harm from occurring.
Consuming delightful dishes that are rich in antioxidants not only prevent you from getting sick but they also provide you with a healthy body and a youthful vivacity.
The recommended daily intake is a minimum of 3,000 to 5,000 ORAC units of antioxidants per day. Raw, unprocessed cocoa is known to be the richest antioxidant containing food in the entire universe. That is the reason why chocolates are considered to be one of the most delicious and nutritious sources of antioxidants.
Cardiovascular Advantages
Chocolates can aid in reducing cardiovascular damage by increasing the production of good cholesterol (HDL). This vital enzyme frees the blood vessels from fats.
Moreover, flavonoids found in cocoa can assist in reducing clots from forming. Clots are the major reasons in acquiring a number of heart diseases. Flavonoids permit stronger blood flow to the heart, thus, increasing the pumping mechanism of the heart. This mechanism aids in maintaining a healthy heart.
Now you don’t have to worry about feeling all guilty about eating your favorite indulgence. Chocolate bars tend to bring more benefits than harm. What are you waiting for? Start munching on those luscious treats!
Theobroma cacao is the scientific name for Cocoa Beans. After the cocoa beans are harvested, fermented, dried and shipped to the chocolate manufacturer, they are stripped of their outer-most coating, called the shell, and roasted before being ground into chocolate liquor (unsweetened baking chocolate).
These shelled beans are called nibs. Almost all nibs are roasted. Roasting brings out flavor and color development. Roasting also drives off moisture and undesirable “volatiles.”
I wanted to share this brief story about bean processing because RAW nibs are not roasted, and I’d like you to see where they come from and why they stand out even more as a superfood than the already proclaimed superfood-ness (is this a word?) of chocolate.
Roasting is part of “processing” and processing any food will diminish the nutritional benefits it has to offer. Minimizing or eliminating the processing of cocoa nibs keeps more of the antioxidant and flavanol components intact.
Nibs are bitter and bold and definitely an acquired taste for most people. That’s why a company called Navitas Naturals lightly sweetens them with sugar cane.
I have fallen in love with these!
Navitas Naturals (navitas is Latin, meaning “energy”) Sweet Raw Cacao Nibs are ground pieces of cacao beans and rolled in raw cacao liquor, and then lightly dusted with organic sugar cane juice. They are crunchy, slightly sweet, and all natural.
I eat them right out of the bag as a snack. Many people like to use them in baking and cooking. Take a look at the Navitas website for recipes using raw nibs along with Chef’s Notes on how and when to use them. You can also order their nibs online for a very reasonable price.
Chocolate may be “food of the gods” but nibs are “superfood of the gods”! Enjoy!
Once people understand that chocolate tempering is the secret to getting great results for their own chocolate creations, I get a lot of related questions.
Here’s a conversation with a student at a live, in-person session where I was talking about the crystal sizes, within the cocoa butter, for proper tempering.
The key point is that while tempering you want to achieve many crystals, all of the same small size. That way you get a nice finish, great snap, and minimize the possibility of bloom.
Already a chocolate student? Quick review: What do we call the type of crystals that provide the best temper?
When you put a fresh strawberry into the bottom of a champagne glass and then pour the champagne, just watch the bubbles fly off the strawberry at a record rate of speed!
The strawberry gives more surface area from which to produce bubbles. For this reason alone, a strawberry in champagne is very romantic. And let’s not forget that a champagne soaked strawberry is oh-so-delicious!
Personally, I prefer the strawberry on the side, covered in rich, dark chocolate!
What makes the combination of strawberry, chocolate, and champagne so heavenly?
Some say it’s the strawberry that glues it all together and I can agree with that. The strawberry makes a good vehicle for carrying flavor because it is a non-porous fruit so it does not get soggy.
Yet the texture of the strawberry allows both fruity flavors and chocolatey flavors to come together in the mouth at the same rate of release. Also, the balance of acidity and sweetness are kept at a short distance between the chocolate and strawberry.
Now, let’s look at the champagne, or even a sparkling wine. If you follow the chocolate-covered strawberry with your choice of bubbly beverage, it cleanses the palate with a light, crisp, slightly fruity and yes, tingling sensation that enhances the flavors previously in the mouth.
Although you could never come up with a really scientific explanation as to why it works, it just does.
New research finding just released in the Chemistry Central Journal compares the antioxidant power of the powders; fruit powder vs. cocoa powder.
Cacao and a number of other fruits are often classified as super fruits. So which is the most super?
In the study, a variety of fruit powders were analyzed for their antioxidant capacity (ORAC) and total flavanol (TF) content. Cocoa powder was also analyzed.
After all the powders were tested, it was determined that cocoa powder had the most concentrated source of antioxidants and flavanols (ORAC and TF).
Dark chocolate was tested and, not surprisingly, also had high concentrations similar to cocoa powder.
Cocoa powder is low in fat and can be added to recipes for extra nutritional value. I like to add cocoa powder to my favorite banana bread recipe and breakfast muffins. My teenage daughter loves adding cocoa to her bowl of hot oatmeal.
A glass of red wine is not only yummy, but studies show that red wine lowers the risk of heart attack for middle-aged people. This luscious drink (in moderation of course) can also increase good cholesterol (HDL) and decrease bad cholesterol (LDL).
Nibs are bitter and bold and definitely an acquired taste for most people. That’s why a company called Navitas Naturals lightly sweetens them with sugar cane.
Personally, I prefer the strawberry on the side, covered in rich, dark chocolate!
