What is chocolate ?
Chocolate is a sweet food that is produced by applying some processes to cocoa beans or seeds collected during the period when the cocoa tree bears fruit twice a year. Of course, when we ask what chocolate is among the people, the answers we get are more specific. For example, Chocolate; It is a food that reduces stress, gives a feeling of happiness, and is very high in energy and calories.
HISTORY OF CHOCOLATE
The Latin name of cocoa is "Theobromo Cacao". That is "food of the gods". It has been used in the treatment of many diseases for years and has taken this name. Sources indicate the origin of cocoa as Honduras, Ula Valley. Historians believe that this tiny village may have been the true cradle of chocolate. The Mayans are known as the first people to use cocoa in agriculture. They also placed the foundation of their religion on the cocoa tree. In the Mayans, the cacao tree represents the sacred tree planted during the Dark Ages to signify the four directions of the wind before the arrival of sunny times.
In fact, cocoa is used as currency in the Maya and Aztecs, where slavery reigned. At that time; 1 cocoa bean = 1 tomato, 4 cocoa beans = 1 pumpkin, 10 cocoa beans = 1 rabbit, 100 cocoa beans = 1 slave.
Eg. Today, an average of 110 grams, that is, one tablet of chocolate, is obtained from 100 cocoa beans.
With the decline of the Mayans, cocoa begins to lose its value. It later regains its former value in Aztec civilization. At the end of the 14th century, during the discoveries of Christopher Columbus, cocoa was given to him by the Aztecs.
After that, the journey of cocoa and chocolate to Europe begins. Cocoa moves to Spain. Cores are processed with Aztec techniques. Although it is processed for its economic value at first, it is later used as a medicine. Again, the first cocoa drink is made in Spain and its secret is kept from all over the world. It is not a secret that cocoa, which is later added to sugar cane, honey and cinnamon, becomes chocolate and spreads all over the world.
The taste and aromas they developed form the basis of our chocolate recipe today. Vee chocolates that will conquer the world are thus beginning to emerge.
This invention, with the development of the industry and the increase in cocoa production, has stepped up and turned into the tablet (solid) chocolates we see. Chocolate came out of tiny shops and started to be produced in large factories. Cocoa crafting unfortunately became increasingly cheap and brutal. Cocoa and chocolate gradually lost their value in the medical world. It has become the indispensable food of pleasure and pleasure.
After the historical process, now let's come to how it was obtained...
The Latin name of cocoa is "Theobromo Cacao". That is "food of the gods". It has been used in the treatment of many diseases for years and has taken this name. Sources indicate the origin of cocoa as Honduras, Ula Valley. Historians believe that this tiny village may have been the true cradle of chocolate. The Mayans are known as the first people to use cocoa in agriculture. They also placed the foundation of their religion on the cocoa tree. In the Mayans, the cacao tree represents the sacred tree planted during the Dark Ages to signify the four directions of the wind before the arrival of sunny times.
In fact, cocoa is used as currency in the Maya and Aztecs, where slavery reigned. At that time; 1 cocoa bean = 1 tomato, 4 cocoa beans = 1 pumpkin, 10 cocoa beans = 1 rabbit, 100 cocoa beans = 1 slave.
Eg. Today, an average of 110 grams, that is, one tablet of chocolate, is obtained from 100 cocoa beans.
With the decline of the Mayans, cocoa begins to lose its value. It later regains its former value in Aztec civilization. At the end of the 14th century, during the discoveries of Christopher Columbus, cocoa was given to him by the Aztecs.
After that, the journey of cocoa and chocolate to Europe begins. Cocoa moves to Spain. Cores are processed with Aztec techniques. Although it is processed for its economic value at first, it is later used as a medicine. Again, the first cocoa drink is made in Spain and its secret is kept from all over the world. It is not a secret that cocoa, which is later added to sugar cane, honey and cinnamon, becomes chocolate and spreads all over the world.
The taste and aromas they developed form the basis of our chocolate recipe today. Vee chocolates that will conquer the world are thus beginning to emerge.
This invention, with the development of the industry and the increase in cocoa production, has stepped up and turned into the tablet (solid) chocolates we see. Chocolate came out of tiny shops and started to be produced in large factories. Cocoa crafting unfortunately became increasingly cheap and brutal. Cocoa and chocolate gradually lost their value in the medical world. It has become the indispensable food of pleasure and pleasure.
After the historical process, now let's come to how it was obtained...
HOW IS COCOA PRODUCED ?
Cocoa is the huge fruit of the cacao tree. It takes a lot of effort to grow these trees and make them bear fruit. Cocoa workers look after these trees as if they were raising a baby.
Constant temperatures and the same soil type are needed to grow trees and obtain quality fruits. The resulting fruits are in different colors and sizes. There are approximately 50-60 seeds in a ripe cocoa fruit. Cocoa is obtained from these beans, which we know from its sweet smell.
Cocoa is one of the rare plants that does not become fabricated until it is harvested. Because the fruits grow attached to the trunk of the trees. It needs to be kept under constant control. Cocoa cultivation is very common, especially in small farms in Africa. The families living here produce cocoa with all their members and earn their living from it.
Now it's time to learn how to make chocolate.
Cocoa beans, which are collected and dried with a thousand and one labor, enter the factory. First, it passes through large sieves to purify substances such as branches and stones. Then it goes under a giant machine and is exposed to high heat. This step is very important to ensure that they are separated from their shells more easily. The cocoa beans, whose shells are starting to peel off slightly, go under a machine called a separator.
Cocoa is the huge fruit of the cacao tree. It takes a lot of effort to grow these trees and make them bear fruit. Cocoa workers look after these trees as if they were raising a baby.
Constant temperatures and the same soil type are needed to grow trees and obtain quality fruits. The resulting fruits are in different colors and sizes. There are approximately 50-60 seeds in a ripe cocoa fruit. Cocoa is obtained from these beans, which we know from its sweet smell.
Cocoa is one of the rare plants that does not become fabricated until it is harvested. Because the fruits grow attached to the trunk of the trees. It needs to be kept under constant control. Cocoa cultivation is very common, especially in small farms in Africa. The families living here produce cocoa with all their members and earn their living from it.
Now it's time to learn how to make chocolate.
Cocoa beans, which are collected and dried with a thousand and one labor, enter the factory. First, it passes through large sieves to purify substances such as branches and stones. Then it goes under a giant machine and is exposed to high heat. This step is very important to ensure that they are separated from their shells more easily. The cocoa beans, whose shells are starting to peel off slightly, go under a machine called a separator.
Here the kernels pass through the sieve, the shells and other parts are completely separated. Cocoa in this state is called “cocoa powder”. This cocoa will then be roasted to improve its quality. It is important that the meaty parts of the bean are well roasted. If it is roasted too much, it has a bitter taste and its quality decreases.
But the beans cannot turn into chocolate in this state. It is necessary to turn from solid to liquid, slightly solidify and back to liquid and finally back to solid state. Cocoa goes under a grinding machine again and becomes what is called "cocoa liquor". Cocoa butter is released in the liquefied cocoa.
Since the melting point of cocoa butter is slightly below body temperature, it gives the chocolate its melt-in-the-mouth consistency. But the existence of cocoa and cocoa butter alone does not create the chocolate that we adore. It goes through the booster again. The lumpy, sticky dough becomes dry, powdery and smooth at this stage. The resulting powder is the cocoa powder we use in our cakes and cookies. This powder passes through a high-temperature instrument again, and is stirred for hours, sometimes for days depending on its quality. In a sense, it is left to infuse in its own juice. At the end of this process, it becomes liquid again. He gets rid of his pain.
The liquefied cocoa is poured into molds and cooled or subjected to a sweetening process.
But the beans cannot turn into chocolate in this state. It is necessary to turn from solid to liquid, slightly solidify and back to liquid and finally back to solid state. Cocoa goes under a grinding machine again and becomes what is called "cocoa liquor". Cocoa butter is released in the liquefied cocoa.
Since the melting point of cocoa butter is slightly below body temperature, it gives the chocolate its melt-in-the-mouth consistency. But the existence of cocoa and cocoa butter alone does not create the chocolate that we adore. It goes through the booster again. The lumpy, sticky dough becomes dry, powdery and smooth at this stage. The resulting powder is the cocoa powder we use in our cakes and cookies. This powder passes through a high-temperature instrument again, and is stirred for hours, sometimes for days depending on its quality. In a sense, it is left to infuse in its own juice. At the end of this process, it becomes liquid again. He gets rid of his pain.
The liquefied cocoa is poured into molds and cooled or subjected to a sweetening process.
The flavoring phase :
This stage is the stage of coming to the taste that our palate is familiar with. Liquid chocolate meets sugar and milk powder here. It is diversified depending on the cocoa and milk ratio. Three basic chocolates are produced. These; dark, milk and white chocolate.
It is also possible to add different spices and aromas here. It is then poured into molds for freezing. It is frozen and distributed in large molds to patisseries and other chocolate producers, and to markets and grocery stores in packaged form.
And the happy ending: the chocolate version of cocoa :)
As another suggestion; Do not place chocolate near foods that have a strong smell. Because chocolates are affected by the smell of other foods quickly, they can undergo a flavor change.
Why does chocolate turn white ?
If the chocolate is out of storage conditions, the cocoa butter rises to the top and becomes white due to heat loss. There is no change in taste, but the chocolate becomes dull and you don't like the look.
How do you know if the chocolate is spoiled ?
It can be understood from the shape, taste and smell that the chocolate is spoiled. Chocolates with a changed odor should not be consumed. A bitter and foreign taste indicates that the chocolate is spoiled.
This stage is the stage of coming to the taste that our palate is familiar with. Liquid chocolate meets sugar and milk powder here. It is diversified depending on the cocoa and milk ratio. Three basic chocolates are produced. These; dark, milk and white chocolate.
It is also possible to add different spices and aromas here. It is then poured into molds for freezing. It is frozen and distributed in large molds to patisseries and other chocolate producers, and to markets and grocery stores in packaged form.
And the happy ending: the chocolate version of cocoa :)
As another suggestion; Do not place chocolate near foods that have a strong smell. Because chocolates are affected by the smell of other foods quickly, they can undergo a flavor change.
Why does chocolate turn white ?
If the chocolate is out of storage conditions, the cocoa butter rises to the top and becomes white due to heat loss. There is no change in taste, but the chocolate becomes dull and you don't like the look.
How do you know if the chocolate is spoiled ?
It can be understood from the shape, taste and smell that the chocolate is spoiled. Chocolates with a changed odor should not be consumed. A bitter and foreign taste indicates that the chocolate is spoiled.
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