|
|
|
|
|
What is
Cacao?
|
|
|
Cacao,
Theobroma cacao, is a tropical evergreen tree in the
family Sterculiaceae. It is native to Central and
South America and is cultivated
extensively for its seed, which is the source of cocoa,
chocolate, and cocoa butter. Cacao is a wide-branched
evergreen that grows up to 7.5 m (25 ft) tall and bears
seedpods up to 30 cm (1 ft) long and 10 cm (4 in) thick,
with a hard leathery shell. Pods contain as many as 40
seeds, or beans, some up to 2.5 cm (1 in) wide. Several
species of Theobroma are cultivated in tropical
America. The
principal species used for cocoa, is grown throughout
the wet, lowland tropics, especially in south-east Asia,
South America, and
West
Africa, where the trees are planted under
the shade of taller trees. They usually bear fruit 4
years after they have been planted. Workers harvest
cacao beans with knives. After extraction from the
fruit, the beans are placed in piles, covered with
banana leaves, and allowed to ferment; afterward they
are dried to prevent moulding. They are then sacked and
shipped to chocolate or cocoa manufacturers. Cacao beans
were once used as money by the people of
Mexico and
Central America. There are three
broad types of cocao plant: forastero and crillo plus
trinitario which is a hybrid of Forastero and Crillo.
Within these types are several
varieties.
|
|
|
|
|
|
What is
Cocoa?
|
|
|
Cocoa is
finely pulverised de-fatted, roasted cacao kernels, to
which natural and artificial spices and flavours may be
added. It is commercially manufactured by pumping hot
chocolate liquor (semi-liquid ground cacao kernels) into
hydraulic cage presses where, under extreme pressure,
part of the fat, or cocoa butter, is removed. The fat
content of cocoa varies from less than 10% to 22% or
more for breakfast or high fat cocoa.
Cocoa may be
Dutch-processed by mild alkali treatment to change and
darken colour and improve flavour.
Cocoa is the flavouring
ingredient in many confections, baked goods, ice creams,
puddings, and beverages. It is also used to flavour some
tobaccos and
pharmaceuticals.
|
|
|
|
|
|
What is
the origin of the Cacao tree?
|
|
|
We don't
know much about cacao's origins. The Theobroma gene
seems to date back to millions of years ago, whereas the
Theobroma Cacao species might be 10 to 15 thousand years
old, and maybe they stemmed from the man-made
hybridation of species such as the Theobroma pentagona
and the Theobroma leiocarpa.
|
|
|
|
|
|
What is
the geography of the Cacao tree?
|
|
|
The cacao
tree, Theobroma cacao, is a tropical species having its
natural habitat in the lower layer of the rainy forest.
All wild-growing cacao species live between the 18°N and
the 15°S, in regions characterized by heavy rains (125
to 180 cm per year), high and quite even temperature
(18/21°C to 30/32°C), high humidity (70 to 100%) and
thick shade. The optimum soil is at least 2 metres deep,
made of 50% of sand, 10 to 20% of silica and 40% of
clay; its organic matter content is 4% and its pH ranges
from 6 to 7.5. The cacao tree starts growing vertically,
getting as high as 2 metres. Next, its arms stretch
horizontally in a roof-like shape. The standard height
of the cocoa tree ranges from 5 and 10 metres. When the
cacao tree is 2-3 years old, it can produce flowers.
Just 1 to 5% of its flowers will be successfully
pollinated by small pollinating insects and midges which
reproduce themselves in the decaying
vegetation.
|
|
|
|
|
|
How does
the Cacao tree grow?
|
|
|
The cacao
tree starts making fruits in the fourth year. In the
plantations it is necessary to check weeds, parasites,
diseases; to manage the shade; to lope the tree, thereby
strengthening it and modify its shape in view of a
better productivity; to spray fertilisers, if used; to
maintain the access ways and water
supply.
|
|
|
|
|
|
What is
Cabosse?
|
|
|
This is
the fruit of the cocoa tree, which flowers almost all
year round, with one or two major flowering periods. The
plant of the Sterculiaceae family is defined with the
botanical name Theobroma cacao L. and its most prolific
flowering period is during the tenth to the twelfth year
in the life of the tree. Cocoa pods have differing
shapes and sizes. The Cabosse that hangs directly down
from the trunk of the tree weighs between 300 and 700
grams per pod.
|
|
|
|
|
|
What
varietal of Cacao are there?
|
|
|
Well,
Theobroma is the genus and cocao is the
species. Cacao is simply one of many species of
plant that fall under the Theobroma genus. The
International Germplasm Database of Cacao drawn up in
1997 includes about 12,500 cacao clones. Its exactness
will be tested only when a cost-effective method for the
detection of cacao molecular DNA is designed and used as
a bar-code for clone identification. Criollo, Forastero
and Trinitario are the three leading types of Theobroma
cacao. Their difference results from their pod
structure, the colour of their beans and the number of
beans per pod. The Criollo varietal was probably grown
by the Meso-american civilisations. Its fresh beans are
thick and have white or pink cotyledons, low acid levels
and low bitterness, and once processed they produce a
smooth, very flavored cacao. The Forasteros come from
the subspecies Theobroma cacao sphaerocarpum, and have
flat, violet-coloured beans, with high astringency. They
are divided into two species, growing in the Amazonian
Highlands and Lowlands respectively, and the latter is
the most commonly grown cacao in the world, especially
in
Brazil (comun and parà)
and western
Africa. The
Trinitario is a hybrid bean of Criollo and Forasteros,
emerged after a natural disaster that occurred in
Trinidad in 1727 and
destroyed the criollo plantations. Thirty years later
the Capuchin friars built their missions again and
planted some Forastero seeds, that hybridised with the
remaining criollo trees and soon the new varietal of
Trinitario was born. The latter combines some flavor and
sensory features of the Criollo with the strength and
high yield of the Forastero. In terms of quality
standard, cacao is distinguished into: flavor or fine or
special or sweet cacao and bulk cacao. The first
includes: Criollo, Trinitario and Nacional, which
actually is a Forastero but is the only flavor cacao of
this kind and is solely grown in
Ecuador. The
second group consists of the Forasteros.
Because
Forasteros are more resistent to disease and produce a
higher yield, they are cheaper to grow, which is why
about 97% of world cocoa production is made from it.
Economically speaking, their beans are the best choice
for most brands if sales rely solely on quantity and not
quality. Forasteros have a natural bitter flavor that
must be removed by roasting longer. As a result, much of
the flavor is in turn removed, and the flavor of the
chocolate ends up flat but more robust (than a Criollos
or Trinitarios). That's why most chocolates are a blend
of beans: Forasteros to add bulk and Criollos or
Trinitarios to add flavor.
|
|
|
|
|
|
|
|
|
What is
Forasteros?
|
|
|
It's a
fact that most of the chocolate eaten in the world now
is made from Forestero, a variety or sub-species of
Theobroma cacao never used by the Mayas or
Aztecs, but used what we now call Criollo. Forestero
comes from cacao trees found by Spanish explorers in the
Lower Amazon. The native population never consumed it as
anything but a fruit. Forasteros are more resistent to
disease and produce a higher yield, they are cheaper to
grow.
|
|
|
|
|
|
What is
Criollo?
|
|
|
The word
Criollo means "Creole" in Spanish. The Criollo bean was
originally grown in
Mexico. Its
organoleptic qualities are excellent. The bean is very
aromatic, just slightly bitter and has a delicate
flavour. It is the finest quality of cocoa, but never
exceeds yields of more than 1% of world production. It
is primarily grown in
Venezuela.
Criollo chocolate have different varietie such as
Ocumare, Porcelana, Caranero Superior,
etc.
|
|
|
|
|
|
What is
Trinitario?
|
|
|
This is a
hybrid cocoa variety, originally grown in the lower
Amazon region. It is made from crossbreeding Criollo and
Forastero beans and it displays characteristics of both
varieties. The first Trinitario cocoa trees were grown
widely in Trinidad, and were introduced onto the
American continent only during the 19th century, first
in
Venezuela and later in
Ecuador.
Today, Trinitario cocoa is grown in all the countries
where Criollo was once grown:
Mexico, Trinidad, the
Caribbean,
Colombia,
Venezuela, and in part in
South-East
Asia.
|
|
|
|
|
|
What is
Porcelana?
|
|
|
This is
the first chocolate in the world produced exclusively
with cocoa beans of a single genetic variety, called
"Porcelana". It is believed that Porcelana cocoa was
grown in the south-western area of
Venezuela as
early as Pre-Colombian times. According to historical
sources, it seems that at the time of the conquest, this
cocoa was already being grown in the same area where
Porcelana still grows today and was used mainly as a
beverage and during ceremonies held by the indigenous
people. In colonial times, Porcelana cocoa was called
Maracaibo, since it was
primarily exported from this Venezuelan port. Until the
1920's,
Maracaibo cocoa was
classified as one of the world's highest quality cocoas,
along with a few other Mexican and Colombian cocoas
beans. Unfortunately, Porcelana cocoa is not very
resistant against disease and the Mexican and Colombian
cocoas of this genetic quality have disappeared. In
these areas, you can now find only hybrid cocoas with
inferior organoleptic qualities. The unmistakable
toasted almond flavour enhances the unique
characteristics of this prized cocoa
variety.
|
|
|
|
|
|
Are there
any other species in addition to the Theobroma
cacao?
|
|
|
Yes,
there are. The Theobroma bicolor is a species similar to
the cacao tree, and is grown from southern
Mexico to
Bolivia and
Brazil. Its
beans are called pataxte; they are used to make a
special drink, and can also produce a chocolate
surrogate. The Theobroma grandiflorum, also known as
cupuacu in
Brazil, is
used to make a drink obtained from the pulp surrounding
the beans. Today in
Amazonia the Arawete and Asurini
native Americans grow the Theobroma speciosum; they can
produce a chocolate surrogate from it, but more
frequently they eat its
pulp.
|
|
|
|
|
|
How is
Cacao harvested?
|
|
|
The cacao
tree makes fruit following a constant cycle and
generally it provides two harvesting periods: before and
after the rainy seasons. It takes about 6 months from
pollination for a tree to produce ripe fruit. The world
average harvesting is lower than 3 million tons per
year. About 80% of worldwide cacao is grown in 1 to
2-hectare plantations. The yield per hectare changes a
lot. There are plantations exploiting advanced
techniques whose yield can exceed 2 tons, whereas others
produce less than 100 Kg. The rough world average is
about 500 Kg per hectare per year, where 25 fruits give
one Kilo of dried product and an optimum of 800 trees
per hectare.
|
|
|
|
|
|
What is
the ideal yield of a cacao plant?
|
|
|
The ideal
yield expected from plantations of flavor cocoa is: 700
plants per hectare - 70-100 fruits per
plant.
|
|
|
|
|
|
What is
fermentation?
|
|
|
Cacao
beans fermentation takes place, according to the
countries, in baskets, wooden boxes or cylinders stored
away from light. Cacao beans should be wheeled in order
to ease an even fermentation. It is during fermentation
that the cacao beans start developing their flavors.
Their sugar content, their low pH, the anaerobic
conditions promote the activity of 16 kinds of yeast,
which turn sugar into alcohol and carbon dioxide. The
bacteria start to oxide alcohol into lactic acid first
and into acetic acid next. The latter produces heat,
making the temperature achieve 50°C. The fermentation
process lasts from 3 days (for some criollo varietals)
to 6/7 days.
|
|
|
|
|
|
What is
drying?
|
|
|
This
process is basically aimed at lowering the humidity rate
to 6-7%, even if the chemical reactions occurred during
fermentation continue in this stage as well. Drying can
be done by the sun or by artificial techniques. Sunlight
drying lasts a few days and gives better results, as the
acetic acid has time to be let out. Next, cacao beans
are stored into jute sacks and ready to be sold on the
market. On average, each cacao bean contains 6.5% of
water; it consists of 2 cotyledons accounting for 87.1%
with 4 to 5% of humidity, a germ accounting for 0.9% and
a shell making 12%, with an 8 to 10% humidity
content.
|
|
|
|
|
|
What is
cleaning?
|
|
|
A special
machine takes off any foreign matter such as jute
fibres, stones, sand, metals, seed bunches by means of
air suction, magnetic separators and
brushes.
|
|
|
|
|
|
What is
roasting?
|
|
|
By
roasting, humidity is lowered down to 2 or 3% and
flavors start developing through the Maillard reaction.
The aroma of roasted cacao is made of a combination of
compounds resulting from fermentation and not involved
in roasting, compounds resulting from fermentation and
increased by roasting, and finally new compounds which
are developed during roasting. Generally speaking,
during the roasting process of fermented cacao beans
quite all reducing sugars and 40% of free amino acids
are consumed.
|
|
|
|
|
|
What is
Winnowing?
|
|
|
This step
is based on the different density of the shell and
cotyledon and is helped by the combined action of blades
and air. The aim is to remove the shell and obtain the
cotyledon which is cracked into shelled, de-germed
smaller pieces called nibs.
|
|
|
|
|
|
What is
grinding?
|
|
|
This step
turns the nibs into the so called chocolate liquor or
cacao mass or paste. The nibs contain 53 to 58% of cocoa
butter and the warmth and friction of the rollers make
it melt into a fluid mass made of 100 micron
particles.
|
|
|
|
|
|
What is
refining?
|
|
|
This step
reduces the particle size to 25-30 microns both in
chocolate liquor and in sugar. In some cases, extra
cocoa butter is added to chocolate
liquor.
|
|
|
|
|
|
What is
Conching?
|
|
|
Conching
is a process which removes humidity and undesired
volatiles, reduces the viscosity chocolate liquor,
completes the dispersion of solids into cocoa butter and
promotes the full development of the cacao
flavor.
|
|
|
|
|
|
What is
tempering?
|
|
|
Cocoa
butter has a polymorphous structure, namely it is
basically made of four types of crystals which melt at
different temperatures. By tempering, cocoa butter goes
through a number of variations of temperatures and an
inner grid of beta, stable crystals is formed. This
process results in a smooth taste and good-looking
texture of the finished product, preventing cocoa butter
from appearing on the surface and form a filmy residue
and helps put off chocolate once it has gone through the
moulding tunnel.
|
|
|
|
|
|
What is
chocolate?
|
|
|
Chocolate
can be classified as real or compound chocolate. Real
chocolate should contain not more than 5% vegetable
fats. Whereas, chocolate use in coating for making
biscuit, confectionery or other chocolate products must
contain not less than 12% cocoa liquor. Those cocoa
products or chocolate that doesn't meet this criteria is
know as compound chocolate and has less nutrient in them
as compared to the real
chocolate.
|
|
|
|
|
|
|
|
|
Chocolate
Handling
|
|
|
What is
the best way to store chocolate
bon-bons?
|
|
|
Chocolate
is susceptible to temperature, external odors and
flavorings, air and light, moisture, and time. The fat
and sugar it contains will absorb surrounding odors.
Chocolate should be stored in a dry, odor-free place
with good air circulation. Good storage practices help
avoid decay, undesired features like fatbloom and
sugarbloom, and help extend shelf
life.
|
|
|
How
should raw chocolate be stored?
|
|
|
Chocolate
is susceptible to moisture and absorbs external odors.
Store chocolate in a cool, dry place away from light and
air. Chocolate will oxidize more quickly and deteriorate
in taste when exposed to light and air. Therefore, it is
very important to protect the chocolate by storing it in
closed packaging. Dark and milk chocolate naturally
contain anti-oxidents (the agents that slow down the
oxidation process). White chocolate does not contain
these substances and is much more sensitive towards
oxidation. The ideal temperature for storing chocolate
is between 54°F and 68°F (12° and 20°C). At higher
temperatures, the chocolate will soften and will lose
its gloss. Lower storage temperatures are less risky.
Care should be taken to bring cold products to room
temperature to avoid condensation and sugarbloom.
Fluctuating temperatures should also be avoided as they
will accelerate the appearance of fatbloom. Chocolate
should be protected against humidity and stored where
the maximum relative humidity is
70%.
|
|
|
|
|
|
|
|
|
Chocolate
Types
|
|
|
What is
the different types of chocolate in the market
?
|
|
|
The main
attraction of chocolate is that it offers a form of
self-indulgence. The sweet, attractive taste and the
consistency and appearance are very pleasing. There are
many different products within the term of chocolate and
chocolate confectionery, not just chocolate bar.
However, when we talk about the types of chocolate, it
refers to three types of chocolate namely: milk
chocolate, white chocolate and plain
chocolate.
|
|
|
|
|
|
What is
Unsweetened or Baking chocolate?
|
|
|
Simply
the cooled and hardened version of chocolate liquor. It
is used primarily as an ingredient in recipes as by
itself it does not taste very
nice.
|
|
|
|
|
|
What is
Bitter /dark/plain chocolate?
|
|
|
Cocoa
mass, cocoa butter and sugar. Normally contains approx.
35% cocoa liquor. Extra Bitter chocolate can contain
sometimes up to 70% or more cocoa
solids.
|
|
|
|
|
|
What is
Semi-sweet chocolate?
|
|
|
It has
approx. 15% chocolate liquor, with extra cocoa butter
and sugar added. Sweet cooking chocolate is basically
the same with more sugar for
taste
|
|
|
|
|
|
What is
Milk chocolate?
|
|
|
Cocoa
mass, cocoa butter, milk or milk powder and sugar and
vanilla added. Normally contains approx. 15 % cocoa
liquor.
|
|
|
|
|
|
What is
White chocolate?
|
|
|
In
reality (and in many countries; legally) not really
chocolate at all, as it contains no cocoa solids, which
leaves it the smooth ivory or beige colour. White
chocolate is primarily cocoa butter, sugar, milk and
vanilla. White 'chocolate' is the most fragile form of
all the chocolates; pay close attention to it while
heating or melting it. It must be achieved slowly or it
will burn and seize very
easily.
|
|
|
|
|
|
What is
Couverture?
|
|
|
Couverture
is a special kind of 'cooking' chocolate used by
professional chefs. A couverture is simply a chocolate
with a relatively higher cocoa butter content (a minimum
of 32%, often as much as 39%). This high cocoa butter
content contributes fluidity, smoothness, strength and
ease of handling. In most cases, these chocolates' also
contains a high cocoa solid content which heightens the
flavour The formula on couverture packaging may look
like this: 70/30/38. This means that there is 70% cocoa
solids, 30% sugar, and 38% total fat content. 70/30/38 :
describes and extra bitter couverture and indicates 70
percent cocoa solids and only 30 percent sugar 60/40/38
: describes a bitter couverture, which is the most
frequently used 50/50/38 : describes 'semisweet'
36/42/38 : describes milk chocolate couverture These are
then classified as either tempered and
un-tempered.
|
|
|
|
|
|
What is
Decorator's chocolate or confectioner's
chocolate?
|
|
|
Isn't
really chocolate at all, but a sort of chocolate
flavoured candy used for things such as covering
strawberries. It was created to melt easily and harden
quickly, but it isn't really chocolate. If you want
quick and easy, use decorator's chocolate, use real
chocolate and patience.
|
|
|
|
|
|
Why do
people eat chocolate?
|
|
|
There is
no doubt that cocoa and chocolate are popular food,
beverage and snack items for both children and adults
alike. However, people in general regard chocolate as
'junk food' or empty calories, pleasurable but lacking
in nutrients. The truth is rather different from this
view. In fact, chocolate is highly nutritious foods, do
have nutritional value and can contribute to the overall
diet in a positive fashion. A good example is the
nutrient content of chocolate milk as compared to white
milk.
|
|
|
|
|
|
When do
we buy chocolate?
|
|
|
There is
no right or wrong day to buy chocolate. You can buy
chocolate just as a pleasure of eating it or as a gift
during a special occasion. You can always buy chocolate
as a gift to the love ones on special occasion such as
Christmas Day, Valentine Day etc. There is great
pleasure in receiving a box of chocolate from a love one
especially during Valentine Day.
As chocolate is such
a rich source of energy and in a convenient and compact
form, people tend to buy it as a ration on many
expeditions such as mountain climbing, etc. It is an
obvious choice of food for hikes.
|
|
|
|
|
|
|
|
|
Cooking with
Chocolate
|
|
|
What is
couverture?
|
|
|
Couverture
is a special kind of chocolate that has more cocoa
butter than regular chocolate, anywhere from 33% to 38%
for a really good brand. This type of chocolate is used
as a coating for things like truffles ("couverture" is
French for "covering") There are two ways of coating
candies, either by hand dipping into melted chocolate or
enrobing, gently pouring chocolate over the
treat.
|
|
|
|
|
|
What is
the best way to melt chocolate?
|
|
|
Chocolate
melts best at temperatures between 104°F and 113°F (40°
and 45°C). Never melt chocolate directly over a heat
source. Use indirect heat such as a hot water bath so
that the chocolate reaches a uniform temperature of
104°F to 113°F. This is the perfect temperature to begin
tempering or
recrystallization.
|
|
|
|
|
|
What does
it mean to temper chocolate?
|
|
|
Tempering
is of paramount importance as it is mainly responsible
for determining the final gloss, hardness, and
contraction of the chocolate. Tempering consists of
heating the chocolate to a specific temperature as a
result of which the cocoa butter it contains is brought
to the most stable crystalline form resulting in hard,
shiny chocolate.
|
|
|
|
|
|
How is
chocolate tempered?
|
|
|
Tabliering
(or tempering by hand) Melt the chocolate over a hot
water bath until it reaches a temperature between 88°F
and 90°F (31° to 34°C). Melt white and milk chocolate to
a temperature approximately 2°F less, depending on the
amount of milk fat they contain. On a cold table or
marble surface: Pour 2/3 of the melted chocolate onto
the cold table. Spread out the chocolate mass and work
with a spatula until the temperature of the chocolate is
approximately 81°F (27°C). Add the tempered chocolate to
the non-tempered chocolate and mix thoroughly until the
mass in the bowl has a completely uniform. If the
temperature is still too high, part of the chocolate
should be further worked on the cold table until the
correct temperature is
reached.
|
|
|
|
|
|
Tempering
by seeding?
|
|
|
Tempering
can also be accomplished by adding stable chocolate
crystals to the melted chocolate. Some manufacturers
make chocolate for the trade in convenient small, round
pieces for this process. The pieces are known as calets
or pistoles. The quantity of pieces to be added depends
on the temperature of the melted chocolate and on the
temperature of the pieces. Generally, use the pieces at
room temperature.
|
|
|
|
|
|
Tempering
by machine?
|
|
|
The
melted chocolate at a temperature of approximately 104°F
(40°C) is poured into the machine which then takes care
of the rest of the correct tempering
process.
|
|
|
|
|
|
How is
tempering checked?
|
|
|
A simple
method of checking tempering is by applying a small
quantity of chocolate the point of a knife. If the
chocolate has been correctly tempered it will harden
evenly and show a good gloss within five
minutes.
|
|
|
Why does
the chocolate sometimes get a white layer on
top?
|
|
|
When a
thin layer of fat crystals forms on the surface of the
chocolate, it is called fatbloom. It means the chocolate
has lost its gloss and a soft white layer appears,
giving the finished article an unappetizing look.
Fatbloom is caused by the recrystallization of the fats
and/or a migration of a filling fat to the chocolate
layer. Storage at a constant temperature will delay the
appearance of fatbloom.
|
|
|
|
|
|
Why does
the chocolate have a rough texture on
top?
|
|
|
When the
chocolate is taken out of the refrigerator and
condensation collects, a rough irregular texture forms
on top of the chocolate. This is called Sugarbloom. The
condensation moisture dissolves the sugar in the
chocolate. When the water evaporates, the sugar
recrystallizes into rough, irregular crystals on the
surface. This gives the chocolate an unpleasant look.
Sugarbloom can be avoided by preventing temperature
shocks. When chocolate comes out of a cold room, it
should be stored in a warm area and allowed to come to
that temperature before opening the
package.
|
|
|
|
|
|
What are
the ideal temperatures for working with
chocolate?
|
|
|
The ideal
temperature of the workshop should be approximately 68°F
(20°C). The temperature of the candies and fillings to
be coated should be as close as possible to the
temperature of the coating chocolate. If the temperature
of the candies or filling varies too much from that of
the chocolate, the crystallization of the cocoa butter
will be adversely affected. This will result in a
product that is dull and is less resistant to heat. The
temperature of the molds should be as close as possible
to that of the workshop without being less,
approximately 68°F (20°C). If necessary, the molds can
be warmed slightly. Take care that the temperature of
the molds does not exceed that of the tempered
chocolate. Using molds that are at the proper
temperature will result in the best possible gloss for
the finished product. Important note: During use, the
tempered chocolate in the bowl may thicken further. This
is the result of the rapid growth in the size of the
cocoa butter crystals. This thickening of the chocolate
can be prevented by adding a small quantity of warm
chocolate or by increasing the temperature of the
chocolate slightly.
|
|
|
|
|
|
|
|
|
Cocoa and
Health
|
|
|
|
|
|
What are
the effect of cocoa or chocolate?
|
|
|
1.
Chocolate
is packed with high-quality polyphenol antioxidants that
may reduce the risk of developing cancer and heart
disease.
2.
Stearic
acid, the main saturated fatty acid in chocolate, does
NOT raise blood cholesterol levels.
3.
Cocoa and
chocolate are rich in minerals the body needs, including
magnesium and iron.
4.
Chocolate
has relatively little impact when it comes to causing
dental caries. Chocolate tends to clear the mouth
quickly, limiting the time it is in contact with the
teeth.
5.
Allergies
to chocolate are extremely rare with the more likely
allergens being milk, egg, peanut or tree nut components
of chocolate products - not the chocolate itself.
6.
Chocolate
and cocoa do not cause obesity. It is the quantity of
foods eaten, combined with the level of physical
activity and underlying genetics, which determine
whether a person will gain weight.
|
|
|
|
|
|
Does
chocolate cause acne?
|
|
|
Acne is a
skin condition caused by the over-activity of oil glands
in the skin, therefore neither chocolate nor any other
food causes it.
|
|
|
|
|
|
Does
chocolate cause migraine headaches?
|
|
|
While
some foods may be associated with the onset of migraine
headaches, chocolate is not a significant cause of
migraines. The cause of migraines appears to be linked
to hormone levels, and scientists continue to study its
causes.
|
|
|
|
|
|
What are
the antioxidants contained in the
chocolate?
|
|
|
Some
types of cocoa powder and chocolate (especially dark
chocolate) are rich sources of substances called
polyphenol antioxidants - beneficial compounds that may
reduce the risk of developing cardiovascular disease.
The amount of these substances will vary from one type
of cocoa or chocolate to the next, depending on such
factors as how the product was processed. In general,
cocoa powder and dark chocolate contain a high amount of
these antioxidant compounds - more than most
antioxidant-rich fruits and vegetables.
|
|
|
|
|
|
What is
the amount of caffeine contained in the
chocolate?
|
|
|
The
amount of caffeine in chocolate is very low - a typical
milk chocolate bar (1.4 ounces) contains about the same
amount of caffeine found in a cup of decaffeinated
coffee. An eight-ounce glass of chocolate milk contains
about 2 mg. of caffeine - a fraction of the amount found
in popular cola drinks which contain 12-15 mg per
8-ounce serving. The small amount of caffeine in
chocolate occurs naturally in the cocoa bean.
|
|
|
|
|
|
Does
chocolate raise the body's
cholesterol?
|
|
|
The
naturally occurring fat in chocolate is cocoa butter,
which is made up of a combination of saturated,
monounsaturated and polyunsaturated fatty acids.
Research studies have shown that cocoa butter does not
raise blood cholesterol levels. Instead, it appears to
have a neutral effect, perhaps because it contains
stearic acid (stearic acid is known to have a neutral
effect on cholesterol levels). Cocoa butter is not
easily absorbed by the body compared to other saturated
fats.
|
|
|
|
|
|
Is
chocolate addictive?
|
|
|
No matter
how much someone might love chocolate, there is no
scientific proof that this favorite food is "addictive."
Instead, people who crave chocolate likely do so because
of its sensory properties - the melt-in-the-mouth creamy
texture and delicious flavor.
|
|
|
|
|
|
Is
chocolate a major cause of dental
cavities?
|
|
|
Chocolate
is no different than a cracker, slice of bread or cookie
when it comes to causing tooth decay. Any food that
contains starch or sugar has the potential to cause
cavities, depending upon the frequency of eating these
foods and how long they stay in contact with the teeth.
Some dental research studies suggest that chocolate may
be less apt to promote tooth decay than some other foods
because it contains cocoa butter, a naturally occurring
vegetable fat, which helps the chocolate clear the mouth
quickly.
|
|
|
|
|
|
Does
chocolate cause obesity?
|
|
|
Neither
chocolate nor any other food causes obesity. When
calorie intake exceeds calories burned through activity,
a person gains weight.
|
|
|
|
|
|
What is
the nutrient content of chocolate?
|
|
|
Chocolate
not only tastes great, it also contains some important
nutrients. A 1.4 ounce milk chocolate bar contains
protein, 15 percent of the daily requirement for the B
vitamin riboflavin, 9 percent of the daily requirement
for calcium and 7 percent of the Daily Value for iron.
It also is an excellent source of copper. Chocolate with
almonds or peanuts boosts its nutritional value,
especially for protein. Chocolate milk is an excellent
source of many nutrients. Low-fat chocolate milk (2
percent fat) contains less fat than whole milk while
providing more zinc, potassium, niacin and riboflavin
than whole milk or plain 2 percent milk. For other
nutrients, plain milk and chocolate milk are about the
same.
- Assuring
the proper application of the Administrative Rules of
the Alliance in their entirety and, in particular,
questions relating to Human Resources, Headquarters,
and meeting of the Alliance;
- Examining
the management and financial resources of the
Organisation, in particular to analyse the financial
situation, examine the balance sheet and accounts of
the Alliance, the report of the Auditors, the draft
Budget and make recommendations to the General
Assembly;
- Assisting
the Secretariat in the management of the assets of the
Organisation;
- Assisting
the Secretariat in the realisation of publications.
|
