Chocolate

Changed on: 27.02.2017
Schachtel mit Schokoladepralinen

Chocolate is made from the fermented fruit of the cocoa tree. The cocoa beans are dried, roasted and broken into small pieces, following the fermentation process. Once the shells have been removed, the nib is extracted and ground and liquefied into viscous chocolate liquor.

To make chocolate from the chocolate liquor, the liquor is mixed with other ingredients, such as sugar, milk powder etc. in a tedious and energy consuming process to form a fine structure. High-quality chocolate with high levels of cocoa and a fine structure can be found on the market in increasing amounts, in addition to milk and white chocolate (only contains cocoa butter).

Schachtel mit Schokoladepralinen

Chocolate is made from the fermented fruit of the cocoa tree. The cocoa beans are dried, roasted and broken into small pieces, following the fermentation process. Once the shells have been removed, the nib is extracted and ground and liquefied into viscous chocolate liquor.

To make chocolate from the chocolate liquor, the liquor is mixed with other ingredients, such as sugar, milk powder etc. in a tedious and energy consuming process to form a fine structure. High-quality chocolate with high levels of cocoa and a fine structure can be found on the market in increasing amounts, in addition to milk and white chocolate (only contains cocoa butter).

Spoilage

Spoilage

The most common defects found during the organoleptic examination of chocolate is a white-greyish discolouring on the surface. This layer is in fact cocoa butter that has migrated to the surface of the chocolate and crystallised (fat bloom). This fat bloom can affect the chocolate’s flavour (impairment), but is completely harmless.

Thus, chocolate should be stored in the following, ideal conditions:

  • Ideal temperature 16 - 18 °C, odour-free and dry air
  • Keep away from heat sources (direct sunlight, lamps, radiators)

Ingredients

Ingredients

The composition and labelling of cocoa and chocolate products is regulated by the Austrian Regulation on Cocoa and Chocolate (Federal Law Gazatte No. 628/2003) and the Austrian Food Code Chapter B 15.

Cocoa was used long ago by the Aztecs as an alcoholic beverage. The substance theobromine, similar to caffeine, has a stimulating and mood-lifting effect. Other substances that give cocoa its mood-lifting effect are the amphetamine-like phenethylamine and the cannabiniod anandamide, which has an effect similar to the THC of the Cannabis plant. However, as anandamide is broken down very quickly, an effect would only be felt after eating several kilograms of chocolate. Furthermore, studies show that chocolate (in particular chocolate with high levels of cocoa) raises the level of antioxidants in the bloodstream.

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