UNIVERSITY OF ORADEA

FACULTY OF ENVIRONMENTAL PROTECTION SPECIALIZATION OF FOOD CONTROL AND EXPERTISE

CHOCOLATE

COORDINATOR: SUPURAN ANAMARIA

STUDENT NAME:MIRON DAIANA-LAVINIA

ORADEA
2021
 CONTENTS

1. HISTORY OF CHOCOLATE
2. HOW CHOCOLATE IS MADE
3. CHOCOLATE VARIETIES
4. CHOCOLATE ASSORTMENTS
5. THE BENEFITS OF CHOCOLATE
6. ADVERSE EFFECTS OF CHOCOLATE
1. HISTORY OF CHOCOLATE
The first archaeological records of cocoa date back almost 4,000 years and were
discovered by researchers in Central America and Mexico . Of course, it was not
chocolate as we know it, for example, on the west coast of Mexico, archaeologists
discovered around 1900 BC. Stone vessels containing residues of cocoa beverages. It
was not until a thousand years later that the Olmec civilization began cultivating the
cocoa tree, but the first to leave written evidence of cocoa consumption were the
Mayans. The cocoa drink was prepared as follows: the cocoa beans were left to ferment
for a few days, once dried, the beans were roasted, ground, and the powder was then
mixed with hot water and other ingredients, such as hot peppers and corn.
The Aztecs were the first to use cocoa beans as money: the Spaniards discovered
that 100 cocoa beans were the price for a canoe full of drinking water or a turkey. The
Aztecs were also the ones who gave the drink the name chocolate. Okay, they called it
"xocolatl", from the words "xocol" - bitter and "atl", which means water. It was the
Spanish priests who brought the cocoa beans to Europe for the first time, and they
were also the ones who presented them at the court of the King of Spain in the mid-
16th century.
The first European to learn about chocolate was Christopher Columbus in 1502.
2. HOW CHOCOLATE IS MADE

Today's chocolate makers use mostly the same basic ingredients for its
preparation: chocolate liqueur, cocoa powder, cocoa butter, milk
powder,sugar, lecithin and flavors or creams.
Each chocolate ingredient has a well-established role:
• After being harvested, the cocoa beans are fermented, then dried and ground;
• From ground cocoa is obtained cocoa liqueur which resembles a paste with an
intense bitter taste and does not contain alcohol;
• Cocoa liquor is further processed and cocoa butter and cocoa powder are
extracted from it:
Cocoa powder is made up of fiber, protein and starch particles,
Cocoa butter is made from vegetable fats and is the ingredient that gives
chocolate the taste, color and texture that we all know. Cocoa butter is also
the most expensive ingredient in chocolate, because it is also used in the
cosmetics industry, for the manufacture of body lotions and creams;
 Depending on the variety of cocoa tree, its berries are of several types:

• The amount of sugar and milk powder added to the chocolate determines how sweet or
bitter it is. White and milk chocolate contain the highest amount of sugar, unlike dark or
bitter chocolate which contains less sugar and is obviously bitter, but is more suitable for
cooking;
• Another ingredient found in chocolate is lecithin, which most people associate with its
effect on memory;
• Last but not least, the ingredients added to the chocolate are flavorings and filling
creams..

3. CHOCOLATE VARIETIES
Depending on the variety of cocoa tree, its berries are of several types:
FORASTERO-It is one of the most common varieties of cocoa: the tree is very widespread, it is more resistant to disease, and cocoa beans are
cheaper than those of other varieties. The disadvantage is that the grains are much bitterer than other varieties, and because of this the
fermentation must take longer.
CRIOLLO-It is the cocoa tree brought by the Spaniards to Europe. Even today, the chocolate produced from the beans of this cocoa variety is among
the most appreciated, for its pleasant taste and medium acidity. The tree is, however, very sensitive to disease and adverse weather conditions,
and chocolate is more expensive.
TRINITY-It is a hybrid cocoa tree that combines some of the advantages of the Forastero and Criollo varieties.
 4.CHOCOLATE ASSORTMENTS
Depending on the amount of cocoa
found in the composition, chocolate is of
several types:
• Sugar-free natural chocolate - made
using only 100% chocolate liqueur and has
a bitter taste, if not mixed with other
ingredients;
• Bitter chocolate or dark chocolate -
contains at least 35% cocoa powder and
has no milk powder among the ingredient;
• Milk chocolate - is a specialty of chocolate
obtained by combining 12% milk powder
with 25% cocoa powder;
• White chocolate - is made from cocoa
butter, sugar, milk and flavors, especially
vanilla and does not contain cocoa
powder;
• Flavored chocolate or filling.
 5. THE BENEFITS OF CHOCOLATE
Chocolate has not only a pleasant taste but also a lot of benefits for the body, including
antioxidants - vitamins, minerals, flavonoids and polyphenols.
A 100 g chocolate with a minimum cocoa content of 70% contains:
● 11% fiber
● Manganese - 97% of RDA (recommended daily dose)
● Copper - 88% of RDA
● Iron - 66% of RDA
● Magnesium - 57% of RDA
● Phosphorus - 31% of RDA
● Potassium - 20% of RDA
● Zinc - 22% of RDA
● Selenium - 10% of RDA
● Calcium - 7% of RDA
● Riboflavin (vitamin B2) - 5% of RDA
● Niacin (vitamin B3) - 5% of RDA
● Vitamin B12 - 5% of RDA
● Pantothenic acid (vitamin B5) - 4% of RDA
● Vitamin B6 - 2% of RDA
● Thiamine (vitamin B1) - 2% of RDA.
 REDUCES BLOOD CHOLESTEROL LEVEL
According to a study published in The Journal of Nutrition, chocolate consumption helps
reduce the level of LDL cholesterol - popularly called "bad" cholesterol - in the blood.
IMPROVES BLOOD CIRCULATION
According to a study published in the International Journal of Cardiology, dark chocolate
helps reduce blood pressure and chocolate flavonols also have a positive effect on the
heart by allowing blood platelets to clot, which reduces the risk of blood clots forming.
and decreases the chances of a stroke.
PROTECTS COGNITIVE FUNCTIONS
According to a study published by the Oxford Academic Journals, it has been shown that
the antioxidants present in dark chocolate play an important role in protecting brain
cells and increasing blood circulation to the brain.

6.ADVERSE EFFECTS OF CHOCOLATE

Despite its health benefits, chocolate should not be consumed in excess.
The side effects of excessive chocolate consumption are:
in large quantities, it can increase the risk of obesity;
Chocolate cocoa contains caffeine, which can cause migraines, irritability and insomnia.
 REFERENCES

Author-Admin, ciocopolis blog published on November 6, 2019

(https://www.ciocopolis.ro/blog/author/admin/).