Chocolate is native to South America. At first, the locals roasted the chocolate beans, crushed them and mixed them with vanilla, cinnamon and other condiments to make drinks. Columbus brought chocolate back to Spain in 1952. People discovered that chocolate tasted even more wonderful when mixed with sugar, so a chocolate processing workshop was established in the early 17th century. At that time, chocolate was considered a patent for the aristocracy. In the 18th century, chocolate-making technology was transferred from Italy to Switzerland. In 1819 Louise Franks established the first chocolate processing factory in Switzerland. In 1875, Daniel Bede produced the first piece of milk chocolate. In 1879, he began to use "finishing" equipment. Since then, chocolate with better taste has gradually been formed. Common varieties of chocolate 1. Unflavored chocolate plates: Unflavored chocolate plates have a higher cocoa butter content, generally around 50%, and are very hard in texture. When making chocolate as a semi-finished product, more diluent needs to be added. For example: when making chocolate fillings, hazelnut spreads and other Western pastry fillings, they are generally diluted with softer fat or light cream. 2. Cocoa butter board (sometimes in granular form): It is oil squeezed from cocoa beans and is the coagulant in chocolate. Its content determines the quality of chocolate. Cocoa butter has a higher melting point, about 28°C, and is solid at room temperature. It is mainly used to make chocolate and diluted thicker or drier chocolate products, such as hazelnut spread and chocolate fillings. It can The effect of dilution and brightness. In addition, since cocoa butter is the coagulant in chocolate, an appropriate amount of cocoa butter can be added to chocolate with a low cocoa butter content to increase the viscosity of the chocolate and improve its shine and texture after demoulding. 3. Milk Chocolate: Raw materials include cocoa products (cocoa liquor, cocoa powder, cocoa butter), dairy products, powdered sugar, spices and surfactants. Contains at least 10% cocoa liquor and at least 12% milk quality. Milk chocolate is widely used and can be used to make cake fillings, glazes, extruded characters or molded shapes, etc. Milk chocolate was originally invented by the Swiss and was once a Swiss patented product until now. Some of the best milk chocolates in the world can be divided into two main categories: in Europe, after Peter and Nest, most manufacturers also use condensed milk as an ingredient; while in the United States and the United Kingdom, milk powder and sugar are used mixture as ingredients. The latter uses the hygroscopicity of the sugar to dry itself and produces a cheese-like flavor due to the enzyme activity in the mixed milk powder. 4. White Chocolate: The ingredients are basically the same as milk chocolate. It includes sugar, cocoa butter, solid milk and spices. It does not contain cocoa powder, so it appears white. This kind of chocolate only has the aroma of cocoa, and its taste is different from ordinary chocolate. It also contains relatively large amounts of dairy products and powdered sugar, and has a high sweetness. White chocolate is mostly used as icing, but can also be used for piping, filling and cake decoration. 5. Dark chocolate: Dark chocolate slabs are harder and have a higher cocoa butter content. Depending on the cocoa butter content, dark chocolate has different levels, such as: soft dark chocolate, cocoa butter content 32-34; hard chocolate for glazing, cocoa butter content 38-40; super hard chocolate cocoa butter The content is 38-55, which not only has high nutritional value, but is also easy to demould and operate. Dark chocolate is the most widely used in dessert processing, such as: chocolate filling, glaze, extrusion, various decorations, various demoulding shapes, cake bases, chocolate bread and chocolate biscuits, etc. 6. Cocoa powder: Cocoa powder is a common raw material for chocolate products. The cocoa butter content is low, usually 20. It can be divided into two types: unflavored cocoa powder and sweet cocoa powder. Unflavored cocoa powder can be mixed with flour to make cakes, bread, For biscuits, you can also make a chocolate cream paste with butter. Sweet cocoa powder is mostly used for filling chocolate, hot drinks or sifted on the surface of cakes for decoration.
Distinguish true from false. Pure chocolate melts as soon as it enters the mouth. According to reports, the quality of chocolate products can be distinguished from three aspects: pure and good-quality chocolate has a bright, complete appearance and good gloss. Poor-quality chocolate has almost no luster and a poor appearance. Rough; look at the texture after breaking it open, good chocolate is very delicate and uniform, bad chocolate has many pores and is very uneven; pure chocolate melts in the mouth because it contains natural cocoa butter, giving it a wonderful feeling, bad chocolate When it melts in the mouth, it has the feeling of chewing wax, and also has some peculiar smell, such as smoke smell, paste smell, etc. Pure chocolate is not allowed to be mixed with starch. Zhao Yanping, an engineer of the Confectionery and Chocolate Professional Committee of the China Bakery Industry Association, said that the new "Chocolate and Chocolate Products Standard" stipulates that the non-cocoa butter content in chocolate should be less than 5%. The new standard also stipulates the minimum limit of cocoa butter in chocolate, which is no less than 20% for white chocolate and 18% for dark chocolate. According to the new standards, raw materials such as starch are not allowed to be added to pure chocolate. In addition, when cocoa butter substitutes or cocoa butter analogs are added to products, this must be clearly stated on the product packaging. At present, domestic "chocolate" products mostly use non-cocoa butter (including cocoa butter and cocoa butter substitutes). Compared with natural cocoa butter, the price of non-cocoa butter is relatively low (natural cocoa butter costs more than 30,000 yuan per ton, and cocoa butter-like butter costs more than 30,000 yuan per ton. It costs more than 20,000 yuan, while the cocoa butter substitute that is widely used by domestic companies only costs 7,000 to 8,000 yuan), and the taste is naturally far different. For mainstream chocolate consumers who are characterized by “fashion”, “quality”, “identity” and “health”, they are less likely to choose domestic chocolate brands after receiving information about chocolate ingredients. High-quality chocolate from various countries Brand Dove chocolate is one of the series of products launched in China by Mars, the world's largest pet food and snack food manufacturer. It entered China in 1989 and became China's leading bar chocolate brand in 1995. "Milk is fragrant and silky." It has become a classic advertising slogan. Cadbury (Gabriel) Cadbury Schweppes is a multinational company with a history of more than 100 years and a world-famous candy and beverage manufacturer. Mainly engaged in the production and sales of high-quality food worldwide. For more than 100 years, Cadbury's name has been famous all over the world and is popular in more than 110 countries around the world. Cadbury's most classic brand, Cadbury Fresh Milk Chocolate, is the only chocolate produced with fresh milk as raw material, and has outstanding quality and taste. Le conte chocolate Shenzhen Le conte company is jointly invested by Hong Kong Pengli Group, COFCO and others. Jindi Chocolate has always maintained the pure Swiss flavor of rich aroma, deliciousness and smoothness. It is a high-end chocolate brand with the highest quality-price ratio. German rittersport chocolate *** has 15 flavors, including: almond, chocolate, grape hazelnut, rum flavor, Alpine, etc. Reference price: 15.60 yuan/100g package German Storckriesen Toffee Chocolate Cocoa butter content: 30, the outer layer is a dark chocolate coating, the inner layer is a chocolate coating, and the innermost layer is chocolate toffee that is smooth in the mouth, not sweet or greasy. Switzerland's Lindt Chocolate has produced the world's first piece of chocolate that melts in the mouth. There are many types, which can be mainly divided into: rows, slices, diamond series, macadamia nuts, mint, etc. Belgium's Leonidas Chocolate is the only fresh chocolate. Each piece of LEONIDAS PRALINES takes no more than 4 weeks from the time it is produced to the time you taste it in person. Flavors include: fresh cream, house cream, cream liqueur, cocoa, whiskey, champagne, coconut. Reference price: 45 yuan per 50 grams. Belgian "Gillian" chocolate is the only chocolate brand awarded a gold medal by the Belgian royal family. It is known as the "Supreme in the Chocolate Kingdom". The current main series include shells (gold shells), snowballs, classics, gems, lovers and essence of the world. Belgium's Duc D'o chocolate product categories include: elegant comprehensive chocolate, 12 constellation heart-shaped chocolate, black truffle chocolate, finger-sucking aftertaste.
French Delphi chocolate, also known as "black mushroom", costs 23.80 yuan/100g mini size, and the price of a large box is about 42 yuan. Although this chocolate doesn't look very good, it has a very soft texture and a rich flavor. Its main ingredient is cocoa butter substitute. Specialty products of Bendicks of Mayfair in the UK: mint chocolate, horemint chocolate, mint crisps chocolate, creamy peppermint chocolate, the Mayfair Mint chocolate, The Victoria Mint chocolate Swedish Marabou chocolate chocolate is not very exquisite in appearance, but it tastes good and has a rich cocoa flavor. Baratti & Milano stores in Italy. The raw materials are cocoa beans from the United States and Africa. Product categories include: Giandugia chocolate, Cremeni chocolate, Milord chocolate box, Medagliato chocolate and Easter chocolate eggs. Spanish Pascual chocolate pudding (Pascual chocolate pudding) is a good companion for watching movies and TV. Reference price: 12.90 yuan/500g Austrian Mozart chocolate is purely handmade and melts easily at room temperature. It has a sweet taste and a rich aroma. Japan's Meiji Snow Chocolate is a very good quality Japanese chocolate. It tastes very good, soft and smooth, and has a similar feeling to "Defess". Reference price: 19.80 yuan/box (75g) Australian PATON’S chocolate tastes similar to FERRERO’s MON-CHERI. The outer chocolate has a cocoa butter content of 21% and contains a whole hazelnut kernel. Reference price: 36 yuan/110g (10 pieces) Dada