Different types of chocolate. Classification of chocolate and chocolate glazes. Types and composition

The variety of types of chocolate depends on technological schemes production.

The classification of the chocolate assortment, taking into account the features of classification according to the All-Russian Product Classifier, is given in Figure 1.

Rice. Classification of chocolate assortment

The differences between chocolate varieties are determined by the recipe ratios of sugar, cocoa mass and cocoa butter. Introduction to recipes the best varieties cocoa beans (Arriba, Java, Guayaquil, etc.) improves the quality and allows you to obtain chocolate with different taste properties.

Ordinary chocolate is sweeter than dessert chocolate, it contains more sugar (up to 63%) and less cocoa mass (35%).

Dessert chocolate has higher taste and aroma properties, a fine dispersed solid phase. Its composition is characterized by a higher content of cocoa mass (at least 45%) and a lower content of sugar, so its taste is sweet with bitterness, the aroma is pronounced chocolate.

Both dessert and regular chocolate can be without or with additions. Chocolate without additives is prepared from cocoa mass, cocoa butter and sugar with aromatic substances, mainly vanillin. Chocolate with additions is prepared on the basis of chocolate mass. Additions, unlike fillings, are distributed evenly throughout the chocolate mass. Types of chocolate with additions are given in Table 2.

Types of chocolate with additions

Dessert chocolate without additives includes Gvardeysky, Zolotoy Yarlyk, Sport, Chocolate Medals; with additions - Golden Anchor (with almonds, tangerine peel, milk), Mocha (with ground coffee and milk powder), New Moscow (with milk powder, cognac and cinnamon), Moscow (with milk and tea extract), etc.

There is relatively little theobromine in ordinary chocolate, so children's products are mostly produced in the form of ordinary chocolate.

Ordinary chocolate without additives goes on sale under the names Vanilla, Children's, Circus, Road, Views of Moscow; with additions - Chocolate with nuts, Pushkin's Fairy Tales, Krylov's Fables (with milk powder and fried almonds), Creamy, Kiska, Thumbelina (with milk powder), Alenka (with skim milk powder).

To obtain porous chocolate, the chocolate mass cast into molds is kept in vacuum boilers. Assortment of aerated chocolate: no additives - Slava; with additions - Rocket ( powdered milk And cornflakes), Little Humpbacked Horse (milk powder).

White chocolate is obtained without adding cocoa liquor. In its recipe it contains only cocoa butter, powdered sugar with various additives and has a cream color, does not contain theobromine. Assortment: Khreshchatyk, Bely, etc.

Filled chocolate is made from ordinary chocolate mass. The fillings used are: fondant with tangerine jam (chocolate with filling), fondant (chocolate Zhuchki), fondant-creamy (chocolate Rachki), praline, i.e. nut (loaves and figures, chocolate Shells), praline with wafer crumbs (Bananas) , fruit and marmalade (loaves and figures), etc.

Diabetic chocolate is made with sugar substitutes.

Artificial chocolate contains practically no cocoa products. Instead of cocoa butter, hydrofat, confectionery fat, nut mass, soy, and milk powder are used. Artificial types of chocolate: Soy with peanuts (with hydrofat), soy bars, milk.

Powdered chocolate often contains slightly more sugar than regular chocolate and is made from cocoa liquor without adding cocoa butter, resulting in a powdered form. Chocolate is produced in powder with the addition of milk powder and powdered sugar to the cocoa powder.

All of these types of chocolate are distinguished by shape: chocolate in bars, figured and patterned. Chocolate bars, rectangular in shape, weighing 100 g or less - the usual, most common form of chocolate. Figured chocolate comes in the form of solid, hollow, or filled shapes. This includes loaves, bombs, eggs, shells, animals, fish, crustaceans, bugs, etc. Sometimes surprises are placed in hollow figures (children's toys, not glass, without sharp parts). Patterned chocolate - small flat relief figures, without or with filling, usually included in a chocolate set.

Chocolate and chocolate products according to OCT have a six-digit digital code 912500 and a single-digit control number of 4. OCT uses a hierarchical classification.

MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION

Perm Institute (branch)

Federal State Budgetary Educational Institution

Higher professional education

"Russian State Trade and Economic University

COMMERCE

(name of faculty)

Department of Commodity Research and Expertise of Goods

(name of the department)

COURSE WORK

in the discipline "Theoretical foundations of commodity science and examination"

on the topic “_Study of consumer properties and quality of chocolate.

_______________________________________________»

(topic name)

Completed by a student 2 course TVi-21 groups

correspondence forms of education

Khudorozhkova Vera Borisovna

specialties Commerce (trading business)

Scientific director E.V.Pisareva, Ph.D., Associate Professor

(Full name, academic degree, title)

Mark of admission (non-admission) to defense

(scientific supervisor’s signature)

Perm 2015

Introduction. 3

1. Commodity characteristics chocolate.. 5

1.1. Classification and assortment of chocolate. 5

1.2. Factors shaping the quality of chocolate. Defects.. 8

1.3. Factors preserving the quality of chocolate. 13

1.4. Consumer properties of chocolate. 15

2. ANALYSIS of the range and consumer properties of chocolate 19

2.1. General characteristics of the Vivat supermarket. 19

2.2. Review of the domestic chocolate market. 22

2.3. Study of the quality of three types of chocolate. 25

2.3.1. Characteristics of labeling and packaging. 25

2.3.2 Assessment of organoleptic quality indicators of chocolate samples 29

Conclusion. 32

List of used literature... 33

Applications.. 35

Introduction

The issue of studying chocolate, its quality and range is relevant. People in Russia love chocolate: every Russian eats an average of 4-5 kg ​​of bars and sweets per year. This is significantly less than the leader in “chocolate eating” – Switzerland (10-11 kg/year per capita). Experts from Alto Consulting Group claim that 79% of Russian residents regularly eat chocolate delicacies.

The main trend in the production and consumption of chocolate can be considered a change in image: even in the European market, which is more demanding in terms of environmental and medical parameters, chocolate has been assigned the title of a healthy product. This trend has not bypassed Russia: although milk chocolate, which is sweeter and contains less cocoa, is still in great demand (42%), bitter sweets are already chosen by 29% of Russians.

The purpose of this work is to study the quality and consumer properties of domestically produced chocolate from different manufacturing companies.

To assess the consumer properties of research objects, the following methods were used:

· organoleptic method;

· measuring method.

The object of study is chocolate.

To achieve this goal, it is necessary to solve the following tasks:

1. consider the assortment and classification of chocolate;

2. present the factors that form and preserve the quality of chocolate, defects;

3. characterize the consumer properties of chocolate;

4. describe the Russian chocolate market;

5. analyze the consumer properties of domestically produced chocolate of three types.

Commodity characteristics of chocolate

Classification and assortment of chocolate

Chocolate - pastry, obtained on the basis of cocoa products and sugar, which contains at least 35% of the total dry residue of cocoa products, including at least 18% of cocoa butter and at least 14% of the dry non-fat residue of cocoa products.

According to GOST R 52821-2007 “Chocolate. Are common technical specifications» chocolate, depending on production technology and degree of grinding, is divided into:

Ordinary;

Dessert.

Regular and dessert chocolate, depending on the structure or composition, can be either porous, or with finely ground additions, or with large additions, or with filling, or a combination thereof.

The variety of types of chocolate depends on the technological production schemes.

The classification of the chocolate assortment, taking into account the features of classification according to the All-Russian Product Classifier, is given in Figure 1.

Rice. 1. Classification of chocolate assortment

The differences between chocolate varieties are determined by the recipe ratios of sugar, cocoa mass and cocoa butter. The introduction of the best varieties of cocoa beans (Arriba, Java, Guayaquil, etc.) into the recipe improves the quality and makes it possible to obtain chocolate with different taste properties.

Ordinary chocolate is sweeter than dessert chocolate, it contains more sugar (up to 63%) and less cocoa mass (35%).

Dessert chocolate has higher taste and aroma properties, a fine dispersed solid phase. Its composition is characterized by a higher content of cocoa mass (at least 45%) and a lower content of sugar, so its taste is sweet with bitterness, its chocolate aroma is pronounced.

Both regular and dessert chocolate can be with or without additives. Chocolate without additives is made from cocoa mass, cocoa butter and sugar with aromatic substances, mainly vanillin. Chocolate with additions is prepared on the basis of chocolate mass. Additions, unlike fillings, are distributed evenly throughout the chocolate mass. Types of chocolate with additions are given in Table 1.

Table 1

Types of chocolate with additions

Dessert chocolate without additives includes: Gvardeysky, Golden Label, Sports, Chocolate Medals; with additions - Golden Anchor (with almonds, tangerine peel, milk), New Moscow (with milk powder, cognac and cinnamon), Moscow (with milk and tea extract), Mocha (with ground coffee and milk powder, etc.

There is relatively little theobromine in ordinary chocolate, so children's products are mostly produced in the form of ordinary chocolate.

Ordinary chocolate without additives goes on sale under the names Vanilla, Children's, Circus, Road, Views of Moscow; with additions - Chocolate with nuts, Pushkin's Fairy Tales, Krylov's Fables (with milk powder and fried almonds), Creamy, Kiska, Thumbelina (with milk powder), Alenka (with skim milk powder).

To obtain porous chocolate, the chocolate mass cast into molds is kept in vacuum boilers. Assortment of aerated chocolate: no additives – Slava; with additions – Rocket (milk powder and corn flakes), Little Humpbacked Horse (milk powder).

White chocolate is obtained without adding cocoa liquor. In its recipe it contains only cocoa butter, powdered sugar with various additives and has a cream color and does not contain theobromine. Assortment: Khreshchatyk, Bely, etc.

Filled chocolate is made from ordinary chocolate mass. The fillings used are: fondant with tangerine jam (chocolate with filling), fondant (chocolate Zhuchki), fondant-creamy (chocolate Rachki), praline, i.e. nut (loaves and figures, chocolate Shells), praline with wafer crumbs (Bananas) , fruit and marmalade (loaves and figures), etc.

Diabetic chocolate is made with sugar substitutes.

Artificial chocolate contains practically no cocoa products. Instead of cocoa butter, hydrofat, confectionery fat, nut mass, soy, and milk powder are used. Artificial types of chocolate: Soy with peanuts (with hydrofat), soy bars, milk.

Powdered chocolate often contains slightly more sugar than regular chocolate and is made from cocoa liquor without adding cocoa butter, resulting in a powdered form. Chocolate is produced in powder with the addition of milk powder and powdered sugar to the cocoa powder.

All of these types of chocolate are distinguished by shape: chocolate in bars, figured and patterned. Chocolate bars in rectangular shape, weighing 100 g or less, are the usual, most common form of chocolate. Figured chocolate comes in the form of solid, hollow, or filled figures. This includes loaves, bombs, eggs, shells, animals, fish, crustaceans, bugs, etc. Sometimes surprises are placed in hollow figures (children's toys, not glass, without sharp parts). Patterned chocolate - small flat relief figures, without or with filling, usually included in a chocolate set.

Chocolate and chocolate products according to OCT have a six-digit digital code 912500 and a single-digit control number of 4. OCT uses a hierarchical classification.

Related information.

Classification of chocolate and chocolate glazes

Humidity. At high humidity, chocolate also “greys”: sugar crystallizes on its surface, creating a white coating, so chocolate must be stored at a relative humidity of 75%. Chocolate quickly absorbs all surrounding odors, so it should not be kept near strong-smelling foods.

Shelf life. At a temperature of 18 °C and a relative air humidity of 75%, chocolate and chocolate glaze are stored for the following warranty periods from the date of production:

Dessert and regular chocolate without additives - 6 months;

Chocolate by weight without additives, unwrapped - 4 months;

Chocolate by weight with additives, unwrapped - 2 months;

Chocolate with additives, with fillings, diabetic - 3 months;

White chocolate - I month;

Chocolate glaze without additives - 6 months;

Chocolate glaze with additives - 3 months.

9.Properties of chocolate glazes

When starting to consider the properties of chocolate glazes, it is necessary to dwell in detail on dispersion and viscosity - interrelated properties that largely determine the ease of working with glaze and its consumer properties.

Dispersity glaze is an important quality that determines the delicate taste of the glaze when used in the finished product. In the domestic regulatory literature, dispersion is determined using the Reutov method and should be at least 75% for fatty glaze and 90% for chocolate glaze. Western manufacturers in their specifications usually indicate the degree of glaze grinding in microns (using a micrometric measurement method) or in the percentage of particles of a certain size (obtained using diffractometric methods). As a rule, the dispersion of the highest quality Western and domestic glazes reaches 20 microns. With the right fat, this glaze has a particularly delicate, melting taste.

Viscosity. Another important indicator is viscosity. The viscosity of the glaze determines its manufacturability and ease of use. Viscosity is the ratio of shear stress to strain rate. It is measured at the moment the chocolate mass moves. Viscosity measured at a certain shear rate is usually called effective. Viscosity units are Pa s or poise (0.1 Pa s = 1 poise). The yield strength (in pascals) refers to the force that must be applied to make the chocolate flow.

Chocolate mass with a high yield strength cannot move. It is recommended to use it for decorating products. With a low yield point, the mass is very mobile, and it is convenient to use for glazing products. The glaze should go on easily. ready product a sufficiently thin and uniform layer, while being viscous enough to prevent ruptures of the glaze layer on the product and maintain a given thickness of the glaze layer, avoiding problems with underweight products. In the domestic literature, viscosity standards for chocolate masses intended for specific purposes are recommended (Table 2).

Chocolate viscosity indicators (table 2)

The viscosity of glazes, as a rule, is indicated in the specifications of all its manufacturers, and the consumer has the opportunity to choose a specific type.

The following factors influence the viscosity of the glaze:

Dispersity (with increasing degree of grinding, the viscosity of glazes increases sharply),

Humidity (the viscosity of the mass decreases with humidity, which occurs, for example,

when conching chocolate),

Introduction of emulsifiers (the introduction of soy phosphatide lecithin concentrate into the glaze allows you to regulate the viscosity within certain limits).

Chocolate has been known for a long time, but probably no other product has so many ardent supporters and opponents. On the one hand, there is an opinion that chocolate has a positive effect on our body, on the other hand, that, on the contrary, it is harmful and addictive, so its consumption should be limited. However, we can say with confidence: chocolate is a very tasty “cure” for depression and an indispensable remedy against fatigue. Scientists have found that simply inhaling the aroma of chocolate is enough to improve your mood. And English perfumers even released eau de toilette with the scent of this divine delicacy. No wonder the Swedish botanist Carl Linnaeus called the chocolate tree “cocoa theobroma,” which literally means “food of the gods.” We eat this delicacy in the form of bars, sweets, various figures, drink it with chocolate chip cookies and we don’t even realize that in the history of chocolate there are many examples of amazing facts that clearly demonstrate the attitude of our ancestors towards it. After all, chocolate is an indispensable component of many dishes. The secret of chefs’ love for this product is very simple, because no matter what they say about chocolate, the following fact is now generally known - with each piece of chocolate our brain is “retuned” to love it more and more.

History of chocolate

It may be a secret to some that chocolate was exclusively a drink for a very long time. The most acceptable way to consume it was considered chilled. At the same time, the cocoa beans were refried and mixed with cold water, and most importantly, chili pepper was added. The first tasters of this drink were known as Omelki, who determined the name of this drink “kakawa”. Around 60 AD. e. chocolate was beginning to enjoy considerable popularity. It was even customary to call it the food of the gods. The Mayan tribe continued the tradition of developing the chocolate drink. The Indians of this tribe deliberately did not cultivate trees from the seeds of which the aromatic mixture was made. It cannot be said that there were enough of these trees for everyone to enjoy the miracle drink. The importance of cocoa beans lay in the fact that the aforementioned people began to use these seeds as a means of payment. That is why each fruit was strictly counted; there is a hypothesis that for 100 such seeds one could buy a slave. And the introduction of chocolate to Europe is associated with the name of Hernan Cortes. It was he who the Aztecs mistook for the god Quetzalcoatl, and it was he who was able to win the favor of this people. Cortez quickly realized that the “chocolatl” would bring him fame in Spain, so he loaded a whole ship with cocoa beans. The Spaniards are closer to the discovery of modern chocolate, which we love so much. They added cinnamon, sugar, and nuts to the drink, but began to avoid the use of chili peppers. At the same time, chocolate was usually consumed hot. Thus, chocolate became known far beyond the borders of the country and enjoyed immense popularity. And when in 1700 the British thought of adding milk to the mixture, it acquired a modern taste.

According to one version, chocolate came to Russia during the time of Peter I, along with other “overseas curiosities.” According to another, at the end of the 18th century, when one of the Russian merchants brought cocoa from New York. It is an undeniable fact that already at the beginning of the 19th century, chocolate was very popular in the high society of the Russian Empire, and simply among people of means. Pushkin and Lermontov mentioned the fragrant hot drink in their works. And some doctors attributed to him healing properties. In the 18th-19th centuries, chocolates were imported into Russia from abroad, but at the same time there were small confectionery shops in the country, each of which had its own special recipes sweets. Even rich and noble ladies at dinner parties tried to “snatch” a couple of sweets from the table, since experienced pastry chefs hid their recipes well. And in the middle of the 19th century, the famous Landrin opened the first candy factory in St. Petersburg.

2. 2. Composition and classification of chocolate

Chocolate is a product of processing cocoa beans with sugar. The chocolate contains:

Carbohydrates – 5-5 5%);

Fat – 30-38%;

Protein - 5-8%;

Alkaloids (theobromine and caffeine) – approximately 0.5%;

Tannins and minerals – approximately 1%.

Energy value (per 100 g of product):

Chocolate – 680 calories;

Chocolates – 460 calories;

Cocoa – 400 calories.

Chocolate contains phenylethylamine, tryptophan and anandamide (substances that affect the emotional centers of the brain and create a feeling of falling in love in the human body), magnesium and iron. Part modern varieties chocolate, in addition to cocoa beans and sugar, includes low-fat milk powder, glucose syrup, vanilla or vanillin, syrup ethyl alcohol, invert sugar, vegetable (nut) oils, nuts (hazel, hazelnuts, almonds), lecithin, pectin, natural or artificial aromatics, preservatives (sodium benzoate), lemon acid, orange and peppermint oils.

Gorky – more than 60%;

Semi-bitter (dessert) – about 50%;

Dairy – about 30%.

Made for different categories of consumers various varieties chocolate. For example, chocolate is produced for children with a significant addition of milk and other dairy products and with a reduced proportion of cocoa liquor. Sugar-free chocolate is produced for people with diabetes. They also produce special varieties with the addition of vitamins and kola nuts, which have a tonic effect. In addition to chocolate produced for direct use, it is produced in the form of a semi-finished product for the production of candies - chocolate icing.

10 facts about candy

1. The word “candy” translated from Latin means nothing more than “prepared medicine.” Egyptian sweets were considered the ancestors of these modern delicacies. It was there that they came up with a recipe for sweets with the addition of dates and sweet honey. In Rus' there were also analogues of modern sweets; they were brewed from maple syrup. 2. The second well-known fact about sweets is considered to be the European passion for these sweets in the 16th century. It was then that chocolate was credited with magical powers; it was even said that it could cure ailments. Of course, this was not confirmed and they began to blame him for all the sorrows. For example, one could hear the phrase that a woman gave birth to a black child because she was fond of chocolate. 3. But German psychologists have determined that the most romantic candies are those that can boast strawberry filling. 4. It is interesting that back in the 19th century one could observe a picture when even rich ladies stole candy at luxurious receptions. This can be explained by the fact that sweets were a special delicacy, the recipes of which were kept secret. 5. Pralines, which were made back in 1663 for a special German ambassador, received the status of the most outstanding sweets. 6. The largest box of chocolates was made by the Master Food company, which fit 800 kg chocolates. 7. But the title of the largest candy in the world was given to a chocolate bear, which weighed as much as 633 kg. 8. The ordinary lollipop became known as the most cosmic candy when Russian cosmonauts in 1995 asked to send them candy. 9. But Finnish sweets are considered the most unnatural, since they are usually made either sour or salty. 10. bird's milk was recognized as the most Russian delicacy, which was made using agar-agar.

2. 4. Is chocolate healthy?

You've probably heard of the saying that it's not that far from love to hate. These words perfectly commemorate the topic of the benefits of chocolate. That is, even everyone’s favorite, both children and adults, can turn into a werewolf and simply harm your health. Very often you can hear that it contains a huge amount of caffeine, sugar, and cholesterol in it too. That is, a complete set to ruin your skin, teeth and increase your already considerable weight. We all know that any product in excess will not bring anything good. Another common accusation against chocolate is tooth decay. But you can console yourself with the fact that absolutely all products containing sugar entail this unpleasant consequence. But few people know that chocolate contains a special antiseptic substance that helps to cope with tartar. Chocolate products are only dangerous if you completely refuse hygiene products after eating them. Eating chocolate does not have a particularly detrimental effect on blood pressure. We will also reassure those who are afraid that chocolate will spoil their skin. This is absolutely not true, since the problem of acne or other skin defects is poor hygiene. This is due to the disorder of some metabolic processes in the body. At the same time, it is extremely important to know that chocolate helps strengthen blood vessels, that is, it is also good for the heart. This depends on the presence of special substances in this delicacy - phenols. But we must not forget that this sweetness is distinguished by its calorie content, so remember the phrase “moderate consumption.” And even children are familiar with the fact that chocolate is an excellent antioxidant.

Doctors only warn that children under 6 years old should not abuse this delicacy.

Now, if you want to cheer up, then a bar of chocolate is what you just need. Interestingly, chocolate can be used to prevent dementia in old age. But experts believe that only 25g of chocolate per day will be beneficial to our body. But cardiologists insist that instead of coffee, people should eat chocolate products more often. It is believed that chocolate is as effective for the heart as red wine and even apples. Even medieval doctors claimed that this sweetness helps the liver, regulates digestion, and is simply irreplaceable for the heart. Chocolate was used to cure ailments such as anemia and tuberculosis. They tried to lower the temperature and prevent gout. Today, doctors are more skeptical about chocolate treatment. But they still claim that some diseases can be prevented with the help of this product. It is a well-known fact that chocolate can normalize blood pressure and resist the formation of blood clots. And scientists from London have confirmed the claim that chocolate helps with severe coughs better than tablets. But it is also worth remembering that cocoa beans themselves contain nitrogen-containing components that affect metabolic processes. That is, for people who are obese, diabetes mellitus chocolate is contraindicated. The love for chocolate extends beyond just the love of sweets. Chocolate can create cravings that other sugary foods cannot. Chocolate makes us feel good, but can it be addictive? All modern chocolate products contain significant amounts of sugar, a fact that partly explains the addiction to chocolate. You can be born with a sweet tooth. Recent research conducted by New York University suggests that there is a genetic reason why some people love sweets. Like other sweet foods, chocolate stimulates the release of endorphins, natural hormones that give us a feeling of happiness and well-being. Aside from the sweetness of chocolate, there are several other chemicals found in chocolate that are addictive. In fact, chocolate contains more than 300 elements, and it is still not known how all of them affect humans. Chocolate also contains central stimulants in small quantities. nervous system, for example, caffeine. It has an effect on alertness, as we know from coffee. Another mild stimulant present in chocolate is theobromine, which helps relax muscles and the lungs. Chocolate also makes us feel good by influencing the brain. Should chocolate be a mandatory ingredient? balanced diet? Many treatises were written in the 17th and 18th centuries extolling the medicinal virtues of chocolate, and today it is a common ingredient in English military rations. But the question of whether it is good for us is still unresolved.

3. Experimental and experimental part

EXPERIMENTS

1) If you are in a bad mood, then take a chocolate bar and eat it. As a result of this experiment, after a few minutes your mood improves.

2) This experiment will require several people. They need to be divided into groups; one group should be given bitter or dark chocolate, and the second group is milk or White chocolate. As a result of this experiment, we will find out which chocolate has a better effect on a person’s mood.

3) For this experiment you will need 4 people (two boys and two girls). Children should be divided into two groups of two. Give one group lollipops and the other chocolate. As a result of this experiment, we conclude that chocolate affects mood, but candy does not lead to a change in mood.

1) Take a chocolate bar and heat it in microwave oven for 1 min. 50 sec. , stir and add water. The chocolate acquired a liquid consistency. As a result of this experiment, it was concluded that chocolate can be consumed not only in the form of bars, but also in liquid form.

2) Take a chocolate bar, just like in the first experiment, heat it in the microwave for 1 minute. 50 sec. , add milk and apply the mask to your face and leave for 15 minutes. As a result of this experiment, the skin of the face became smooth and silky.

3) Several types of chocolate are taken and their composition is compared. As a result of this experiment, we learn what is included in chocolate.

1)Dark and bitter chocolate improves your mood much faster than white or milk chocolate. 2) Chocolate is good cosmetic product. 3) The composition of chocolate, whether bitter, milk, dark or white, is the same, but in different proportions. 4) Lollipops do not affect a person’s mood, because they do not contain cocoa beans, which chocolate is rich in.

4. Conclusion

1. Chocolate contains substances called flavonoids, as it turns out, the chocolate substance is capable of maintaining normal heart function and blood circulation due to its ability to destroy blood clots, which cause heart attacks and other diseases associated with circulatory disorders.

2. Cocoa reduces the production of cholesterol, which is really harmful to the heart and arteries.

3. Scientists say that chocolate can be classified as a healthy product.

4. Cocoa beans and products made from them (bitter dark chocolate) are useful, first of all, because they contain a large amount of strong antioxidants.

5. Eating chocolate reduces the likelihood of cancer, stomach ulcers, hay fever and strengthens the body's immunity.

6. Dark varieties of chocolate stimulate the release of endorphins - happiness hormones that affect the pleasure center, improve mood and maintain body tone.

7. But recent research has shown that chocolate may worsen disorders in those who are stressed or depressed.

8. Research by Finnish scientists has shown that chocolate lovers give birth to happy children.

9. Eat dark dark chocolate!

Of course, any discovery in the field of chocolate with a positive property is, as they say, a double-edged sword. Researchers at Harvard University conducted experiments and found that if you eat chocolate three times a month, you will live almost a year longer than those who deny themselves such pleasure. But this same study shows that people who eat too much chocolate live shorter lives because it contains a high percentage of fat. This means that excessive consumption of this delicacy can lead to obesity and, accordingly, an increased risk of heart disease.

Chocolate is a product of processing cocoa beans with sugar.

Contains chocolate includes:

Carbohydrates - 5-5 5%);

Fat - 30-38%;

Protein - 5-8%;

Alkaloids (theobromine and caffeine) - approximately 0.5%;

Tannins and minerals - approximately 1%.

Energy value(per 100 g of product):

Chocolate - 680 calories;

Chocolates - 460 calories;

Cocoa - 400 calories.

Chocolate contains phenylethylamine, tryptophan and anandamide (substances that affect the emotional centers of the brain and create a feeling of falling in love in the human body), magnesium and iron.

The composition of modern varieties of chocolate, in addition to cocoa beans and sugar, includes low-fat milk powder, glucose syrup, vanilla or vanillin, ethyl alcohol syrup, invert sugar, vegetable (nut) oils, nuts (hazel, hazelnuts, almonds), lecithin, pectin, natural or artificial flavors, preservatives (sodium benzoate), citric acid, orange and peppermint oils.

Cocoa beans consist of 50% cocoa butter, which is hard and brittle at a temperature of 22-27 °C, and begins to melt at a temperature of 32-36 °C, i.e. its melting point is lower than the temperature of the human body. Therefore, real chocolate melts quickly in the mouth and does not leave a sticky feeling. Chocolate should not contain any fat other than cocoa butter.

Additives such as milk fat, palm, coconut or peanut butter, significantly degrade the quality of this delicacy.

Semi-bitter (dessert) - about 50%;

Dairy - about 30%.

A milk chocolate bar contains 15% cocoa butter, 35% sugar and 20% milk powder, semi-bitter chocolate contains 45% sugar and up to 5% cocoa butter, and bitter chocolate contains 40% sugar.

As for it, it does not have a characteristic chocolate color, since it does not contain cocoa mass, but is white with a yellowish tint. More than 20% milk powder is added to such chocolate, and only cocoa butter is used as a cocoa product. In Russia, white chocolate is practically not produced: firstly, it is very expensive, since it contains a large proportion of cocoa butter, the cost of which is high, and secondly, Russians are accustomed to believing that chocolate should be dark.

There are different types of chocolate for different categories of consumers. For example, chocolate is produced for children with a significant addition of milk and other dairy products and with a reduced proportion of cocoa liquor. Sugar-free chocolate is produced for people with diabetes. They also produce special varieties with the addition of vitamins and kola nuts, which have a tonic effect.

Dark chocolate belongs to dietary chocolate varieties. Due to its low sugar content, it has a bitter taste with a barely perceptible salty aftertaste. This chocolate contains the most low-fat dairy products. Nuts can be added to it as a filling. Sweet additives are not added to this chocolate.

Depending on the recipe and processing method, chocolate is divided into:

Ordinary;

Dessert;

Porous;

Chocolate with filling.

The main difference between dessert chocolate and ordinary chocolate is the finer grinding of the mass and the mandatory long-term processing in special machines called conches.

Regular, dessert and porous chocolate produced without additives and with additives. Powdered milk, dry cream, roasted nut kernels, coffee, waffles, candied fruits, etc. are added to chocolate as additives.

The fillings are various candy masses - nut, fruit, fondant, a combination of them, etc.

Chocolate without additives is a product made from cocoa mass, cocoa butter and sugar. This chocolate is sometimes called natural. Chocolate with additives is a product that, in addition to cocoa mass, cocoa butter and sugar, includes various flavoring and aromatized components.