Theobroma
cacao (Theobroma, which means food of the gods in Greek, and cocoa are
believed to be caught in the Mixe-Zoque family of languages and was
originally "Kakawa") is originally a native of Central
and South America, it is now grown in tropical regions of the world,
particularly in Africa and Indonesia, where it was taken after the
conquest of the new world and the colonial period. It
is a rare tree in which small flowers bloom in small cushions on its
trunk and large branches of these flowers are pollinated by yourself or
by pollinators such as mosquitoes and produce pods from 100 to 350 mm in
length and weighing 200 g to 1 kg at maturity. when
we open the pod which usually contains 30 to 40 under bitter almond
shape surrounded by a sweet bean paste and there is no doubt that
animals are attracted to this delicious white sticky paste and probably
the first human were interested when they first saw the tree. The
pods that mature in about five to six months were collected soon open,
then pulled in on a tray or something like that, and left to ferment for
five days probably, the heat increases. The decomposition is initiated by a wide range of microorganisms where the sheath is opened. During
the process grains germinate briefly, but soon die of heat, ethanol and
acetic acid penetrating through the testa of cocoa beans in their
cotyledons and kill embryos, seeds do not germinate do not produce chocolate flavor.
biochemical transformations in bean lead to the formation of numerous aroma precursors, ethanol may be responsible for the activation of certain enzymes cotyledons of cocoa beans, acetic acid penetrates the cocoa beans and therefore alkaloids and polyphenols leakage fermenting cocoa beans in the surrounding pulp thereby reducing bitterness and astringency fermented cocoa beans paste becomes a smooth their alcohol sugars and proteins and polypeptides react with polyphenols to give a brown color. Thus, the fermentation process is the basis of the entire chocolate manufacturing process and now attention is focused on improving the flavor in the final chocolate through the use of the appropriate starter culture, which permits the production of cereal fermented cocoa uniformly within four days and the production of chocolates standard bulk. The next step is drying the wet fermented grain were volatile acids or low boiling point, such as lost are acetic acid and the brown color becomes more pronounced and result in grains are less astringent, but bitter and Consequently, the phase of roasting, which is important because it is the process in which the filled chocolate flavor starts to flow and the chemistry involved is extremely complex, because there are hundreds of compounds in chocolate seeds called "grain" and chemical reactions of this process are often approximately called "browning reaction." then these grains are passed through the winnowing process because there is a kind of outer skin that must be removed. then the soil grains and natural way to do that is meso, which is where chocolate was invented, apply heat below ground, while bringing the flavor of the beans and leads to the formation of a solid mass chocolate then. The monitoring process has always been the same throughout history to the present and the difference is that machines and technology.
Chocolate in one form or another has been around since ancient times and there are many myths about the history of chocolate, there is no 100% proof, but must have been in the lowlands Mesoamerica, the proof of this is that the word "cacao'is found in almost all Mesoamerican languages and chocolate is a lonely word in these other languages, its origin is in a language spoken in the Olmec country, known as Mixe-Zoque name, Olmec pottery analysis found traces of chocolate and other solid chocolate evidence principles found in the Maya region on the Rio Azul site in northern Guatemala, near the border with Belize. An expedition worked on the tombs in Blue River and found a large Maya pyramid probably around 450A. D, also found a grave of a king who was buried by digging holes in the rock containing principles of Classic Maya pottery, which were the king's remains and those ceramic vessels that had hieroglyphic writings on him some stucco animal bones with bones of fish, but there was a cylindrical container height that was very important in the Blue River and hieroglyphs in this reading "Kakawa" which means cocoa and container could have chocolate in it, which belonged to the king. This ship and several others who had a kind of residue at the bottom were sent to the laboratory of the company Hershey in Hershey, Pennsylvania, and what they found was two alkaloids that occur together and are specific to chocolate, which are caffeine and theobromine and found traces of them in many Mayan ships, lots of descriptive pictures of people drinking chocolate in pictorial Mayan vases. It was a prestigious drink and the upper caste, which includes kings, politicians could drink and was an important part of the negotiation of the Mayan wedding, was his champagne and any celebration or party was incomplete without this " drink of the gods. " These grains are used not only to produce a popular drink and were also used as currency, the cocoa beans were helpful, but were consumed as a drink for the first couple of thousands of years of its existence before that it consumed as chocolate bars.
Mayans even had a chocolate god called "Ek Chuah" and an annual festival held in April in honor of their god of cocoa. And as time went on other Spaniards, the invasion of the Yucatan Peninsula and Mexico in early 1500, quickly discovered that people were drinking and very chocolate assessment and what they did. Aztec accounts say the foam on top of their cocoa drink was very important to them. The Spaniards used a wooden stick to the foam and the natives made their frothy drink cocoa by pouring the drink from a great height of a glass to another. The best province chocolate wine called shoconochco Soconusco in colonial times. Down in the Chiapas and spend the Pacific coast of Guatemala, it was the first quality cocoa from a variety of cocoa, chocolate occurs between today is called "Creole". the best and the best chocolate comes here. The Aztecs had numerous descriptions of cocoa beans, cocoa beans so important were the emperor made great cocoa beans stores and paid his people and the army with these grains and had even forgers of cocoa beans. The first European meeting of cocoa beans came with Columbus on his fourth and last voyage to the New World, but never knew what they were and did not know its value. The arrival of cocoa in Spain has been documented in a Dominican document in which a Dominican priest who were in the Alta Vera Paz in Guatemala between Maya K'ekchi and a group of nobles K'ekchi took Spain to court Felipe II and prepared a chocolate drink for him, this was the first mention of chocolate in Europe. Soon chocolate became popular in the Spanish court during the first 17 century, was particularly popular among women and tasted better after adding sugar, so the chocolate cream fashion throughout Europe.
Everything changed in the 19th century, when a Dutch chemist Conrad van Housten devised a method for pressing a portion of the fat in cocoa beans that popular chocolate drink was considered very bold modern standards, which is called fat cocoa . The remaining residue was converted into cocoa, chocolate drink very little or can also molded into bars. Chocolate consumed in liquid form is transformed into a solid stick. In Britain the great families Quaker Cadbury, Rowntree etc. have developed methods to produce solid chocolate mass.
In Switzerland, Swiss Nestle Hendry innovator who invented condensed milk and chocolate Swiss Daniel Peter worked and added dried milk chocolate. To produce the first milk chocolate, the Nestlés which is the largest food company in the world was founded as well.
In U. S. A marketer solid chocolate was made by Mr. Hershey and developed mass production in a big way and was known as Henry Ford of the chocolate industry.
Cadbury or any other type of chocolate bars we eat are not only chocolate and contains less than 15% cocoa, cocoa butter extraction from cocoa beans that is delicious and sell the products to companies cosmetics and pharmaceuticals, and add cheap substitutes such as sugar fat, milk and vegetables. Today, the best chocolate is produced by the French chocolatiers in Europe.
Cocoa or chocolate, are used both medicinally and as a vehicle to deliver other drugs, which come from the Olmecs, Mayas and Aztecs. The Aztecs drank chocolate to treat stomach and intestinal ailments, when cocoa is combined with the liquid from the bark of the five cocoa beans cotton silk are used to treat childhood diarrhea and also serve as a vehicle for administration of other drugs include quinametli, described as "the bones of the ancient giants called" has been used to treat patients who have spent blood.
In the 16 manuscripts of the 20th century occurred in Europe and Spain revealed more than 100 medicinal uses of chocolate and functions consist are for the treatment of haggard patients to gain weight, to stimulate the nervous systems of apathetic patients, tired or weak and improve digestion and elimination where chocolate countered the effects of weak stomachs, stimulated kidneys and improved bowel function.
Chocolates is methylxanthines such as caffeine and theobromine can contribute to the hobby, greed and chocolate addiction. Caffeine increases excitement mainly energetic and acts as a stimulant of the central nervous system and muscle as a stimulant theobromine.
real chocolate with 70-80% cocoa solids contain antioxidants that are good for the heart and vascular system and eating dark chocolate can also help you sleep better at night because it regulates the biological clock, the magnesium present in dark chocolate helps cells cope with the circadian rhythm of the body.
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biochemical transformations in bean lead to the formation of numerous aroma precursors, ethanol may be responsible for the activation of certain enzymes cotyledons of cocoa beans, acetic acid penetrates the cocoa beans and therefore alkaloids and polyphenols leakage fermenting cocoa beans in the surrounding pulp thereby reducing bitterness and astringency fermented cocoa beans paste becomes a smooth their alcohol sugars and proteins and polypeptides react with polyphenols to give a brown color. Thus, the fermentation process is the basis of the entire chocolate manufacturing process and now attention is focused on improving the flavor in the final chocolate through the use of the appropriate starter culture, which permits the production of cereal fermented cocoa uniformly within four days and the production of chocolates standard bulk. The next step is drying the wet fermented grain were volatile acids or low boiling point, such as lost are acetic acid and the brown color becomes more pronounced and result in grains are less astringent, but bitter and Consequently, the phase of roasting, which is important because it is the process in which the filled chocolate flavor starts to flow and the chemistry involved is extremely complex, because there are hundreds of compounds in chocolate seeds called "grain" and chemical reactions of this process are often approximately called "browning reaction." then these grains are passed through the winnowing process because there is a kind of outer skin that must be removed. then the soil grains and natural way to do that is meso, which is where chocolate was invented, apply heat below ground, while bringing the flavor of the beans and leads to the formation of a solid mass chocolate then. The monitoring process has always been the same throughout history to the present and the difference is that machines and technology.
Chocolate in one form or another has been around since ancient times and there are many myths about the history of chocolate, there is no 100% proof, but must have been in the lowlands Mesoamerica, the proof of this is that the word "cacao'is found in almost all Mesoamerican languages and chocolate is a lonely word in these other languages, its origin is in a language spoken in the Olmec country, known as Mixe-Zoque name, Olmec pottery analysis found traces of chocolate and other solid chocolate evidence principles found in the Maya region on the Rio Azul site in northern Guatemala, near the border with Belize. An expedition worked on the tombs in Blue River and found a large Maya pyramid probably around 450A. D, also found a grave of a king who was buried by digging holes in the rock containing principles of Classic Maya pottery, which were the king's remains and those ceramic vessels that had hieroglyphic writings on him some stucco animal bones with bones of fish, but there was a cylindrical container height that was very important in the Blue River and hieroglyphs in this reading "Kakawa" which means cocoa and container could have chocolate in it, which belonged to the king. This ship and several others who had a kind of residue at the bottom were sent to the laboratory of the company Hershey in Hershey, Pennsylvania, and what they found was two alkaloids that occur together and are specific to chocolate, which are caffeine and theobromine and found traces of them in many Mayan ships, lots of descriptive pictures of people drinking chocolate in pictorial Mayan vases. It was a prestigious drink and the upper caste, which includes kings, politicians could drink and was an important part of the negotiation of the Mayan wedding, was his champagne and any celebration or party was incomplete without this " drink of the gods. " These grains are used not only to produce a popular drink and were also used as currency, the cocoa beans were helpful, but were consumed as a drink for the first couple of thousands of years of its existence before that it consumed as chocolate bars.
Mayans even had a chocolate god called "Ek Chuah" and an annual festival held in April in honor of their god of cocoa. And as time went on other Spaniards, the invasion of the Yucatan Peninsula and Mexico in early 1500, quickly discovered that people were drinking and very chocolate assessment and what they did. Aztec accounts say the foam on top of their cocoa drink was very important to them. The Spaniards used a wooden stick to the foam and the natives made their frothy drink cocoa by pouring the drink from a great height of a glass to another. The best province chocolate wine called shoconochco Soconusco in colonial times. Down in the Chiapas and spend the Pacific coast of Guatemala, it was the first quality cocoa from a variety of cocoa, chocolate occurs between today is called "Creole". the best and the best chocolate comes here. The Aztecs had numerous descriptions of cocoa beans, cocoa beans so important were the emperor made great cocoa beans stores and paid his people and the army with these grains and had even forgers of cocoa beans. The first European meeting of cocoa beans came with Columbus on his fourth and last voyage to the New World, but never knew what they were and did not know its value. The arrival of cocoa in Spain has been documented in a Dominican document in which a Dominican priest who were in the Alta Vera Paz in Guatemala between Maya K'ekchi and a group of nobles K'ekchi took Spain to court Felipe II and prepared a chocolate drink for him, this was the first mention of chocolate in Europe. Soon chocolate became popular in the Spanish court during the first 17 century, was particularly popular among women and tasted better after adding sugar, so the chocolate cream fashion throughout Europe.
Everything changed in the 19th century, when a Dutch chemist Conrad van Housten devised a method for pressing a portion of the fat in cocoa beans that popular chocolate drink was considered very bold modern standards, which is called fat cocoa . The remaining residue was converted into cocoa, chocolate drink very little or can also molded into bars. Chocolate consumed in liquid form is transformed into a solid stick. In Britain the great families Quaker Cadbury, Rowntree etc. have developed methods to produce solid chocolate mass.
In Switzerland, Swiss Nestle Hendry innovator who invented condensed milk and chocolate Swiss Daniel Peter worked and added dried milk chocolate. To produce the first milk chocolate, the Nestlés which is the largest food company in the world was founded as well.
In U. S. A marketer solid chocolate was made by Mr. Hershey and developed mass production in a big way and was known as Henry Ford of the chocolate industry.
Cadbury or any other type of chocolate bars we eat are not only chocolate and contains less than 15% cocoa, cocoa butter extraction from cocoa beans that is delicious and sell the products to companies cosmetics and pharmaceuticals, and add cheap substitutes such as sugar fat, milk and vegetables. Today, the best chocolate is produced by the French chocolatiers in Europe.
Cocoa or chocolate, are used both medicinally and as a vehicle to deliver other drugs, which come from the Olmecs, Mayas and Aztecs. The Aztecs drank chocolate to treat stomach and intestinal ailments, when cocoa is combined with the liquid from the bark of the five cocoa beans cotton silk are used to treat childhood diarrhea and also serve as a vehicle for administration of other drugs include quinametli, described as "the bones of the ancient giants called" has been used to treat patients who have spent blood.
In the 16 manuscripts of the 20th century occurred in Europe and Spain revealed more than 100 medicinal uses of chocolate and functions consist are for the treatment of haggard patients to gain weight, to stimulate the nervous systems of apathetic patients, tired or weak and improve digestion and elimination where chocolate countered the effects of weak stomachs, stimulated kidneys and improved bowel function.
Chocolates is methylxanthines such as caffeine and theobromine can contribute to the hobby, greed and chocolate addiction. Caffeine increases excitement mainly energetic and acts as a stimulant of the central nervous system and muscle as a stimulant theobromine.
real chocolate with 70-80% cocoa solids contain antioxidants that are good for the heart and vascular system and eating dark chocolate can also help you sleep better at night because it regulates the biological clock, the magnesium present in dark chocolate helps cells cope with the circadian rhythm of the body.
http://www.annonces.immo-reve.com/
https://www.facebook.com/immo.reve.tn
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