What is dark chocolate made of and how to eat dark chocolate

Chocolate making.

Ingredients: cocoa powder, cocoa butter, nuts, sugar, milk Tools: microwave oven, large bowl, mold.

Steps: Section 1 Preparation.

Cocoa powder: can be bought at Carrefour or Metro supermarkets (don't go to other hypermarkets, you shouldn't have them). You can also try the food raw material store behind the first food company on Guizhou Road (there must be molds sold in this store).

The brand should not be too particular, because in China, it is good to have it. If you have to force the brand, the Italian Cioco Delice brand should be in the top category, but it is too expensive (strongly not recommended).

Cocoa butter: It should be available in the same way. It's better to buy lumps, of course, if you buy a powder one.

But if you buy powdered cocoa, you have to buy butter (the same as vegetable butter). Cocoa butter is best bought as a fat substitute, and you won't get fat if you eat too much. The white one is cocoa butter, and if you can't buy it, you can just use white chocolate!

Nuts: South store, don't buy that kind of roasted food, buy pure nuts as much as possible. Don't eat the flavor of creamy melon seeds at that time. Peanuts should be the best to buy, and of course hazelnuts, almonds and the like are not difficult to buy now. How much to buy see Friendly Tip 1.

Milk: There is a lot of milk in the supermarket, so it is recommended to use bright extra thick fresh milk (

Microwave oven? Bowl? You have all of these at home, right? If not, please refer to Tip 2

Molds: There are definitely all kinds of molds in the food ingredient store mentioned above, if you are not happy to buy them, use the ice tray that makes ice cubes at home!

Specific steps: Peel the kernels, lay them flat on the microwave chassis, and bake them on high heat for 3 to 5 minutes (700W microwave).

Find a steamer, put water in it, and heat it. Then place the large bowl on the steaming grid.

Place the cocoa powder, cocoa butter and granulated sugar in a bowl and stir constantly. until the contents of the bowl are mushy (more viscous, dripping in the spoon, but not very quickly. Kind of like pouring tomato sauce)

Pour the kernels into the paste, add a small amount of milk and stir again until they are viscous again and let cool naturally.

Place the paste in the refrigerator freezer and remove after 5-10 minutes.

Heat it again until it melts (remember to stir), at which point you can also add a little spice or sweetener of your choice.

Pour into the mold and let it cool naturally.

3.If you can't buy cocoa powder and cocoa butter, you can buy chocolate balls that can be baked directly.

Ingredients: 20g of cocoa powder, 50g of cocoa butter

Steps. 1.Prepare the materials.

2.Heat the cocoa butter in water to a temperature of about 50-60 degrees.

3.Stir the cocoa butter constantly to dissolve.

4.After the cocoa butter is dissolved, add the powdered sugar and continue to stir until the powdered sugar is dissolved, stirring for a while.

5.When the powdered sugar is dissolved, add the cocoa powder and continue to stir.

6.Finally, add the whipping cream, which is an important step, as the chocolate solution that has just melted becomes delicate as it is stirred.

7.Pour the stirred chocolate into the mold and add some nuts to your liking. Then put it in a place with a low temperature and wait for it to be formed.

Dark chocolate is relatively pure, and he has a certain skill in eating it, and can add some other nut ingredients to achieve a more delicious effect.

The chocolate melts in insulated water and remains liquid.

Mix the chocolate liquid and whipped butter evenly.

Mix low powder + high powder + baking powder + baking soda and sift into the chocolate butter mixture, cut it in half and mix well.

Mix roughly evenly, add the chopped walnuts and mix well.

Scoop up a small piece of dough with a spoon and place it in a baking dish, without shaping.

Preheat the oven to 160 degrees and put it in the middle for about 25 minutes. Can garnish with chopped walnut kernels.

Benefits of Dark Chocolate:

1. It has a better blood pressure lowering effect than green tea, and can also protect the cardiovascular system, which is very suitable for the elderly to eat and maintain health.

2. The unsaturated fats contained in black chocolate will burn off some fat and calories on the body in the process of digestion and absorption.

3. It has a strong antioxidant effect, delays the aging of the human body, and is a good antioxidant food when eaten with red wine!

4. Rich in flavanols can improve brain ability and make people more acute in a short period of time.

5. Improve metabolism, control appetite, and achieve satiety.

6. Enhance immunity and help regulate the digestive system.

The better the taste of the chocolate and the more cocoa solids it contains, the better it is for health.

The more cocoa content, the proportion of other vegetable oils, sugars and other substances that can be added to chocolate will be relatively reduced, and vice versa.

For example, 99% and 100% black chocolate, you basically don't want to taste sweet.

Dark chocolate, with high hardness and bitter taste, generally refers to chocolate with a cocoa solids content between 70% and 99% and a milk fat content of less than 12%, which has a huge gap in taste with milk chocolate and white chocolate, and is far from the same in terms of health.

There are two main raw materials used to make dark chocolate: cocoa beans and sugar. Cocoa beans are picked, dried, ground, heated, stirred, matured, cooled, and moulded to create a perfectly dark chocolate.

There are two main types of cocoa beans. The thin-shelled criollo (meaning "local" in Spanish) cocoa beans is the equivalent of the Arabica bean in coffee beans, and it represents a type of cocoa bean that is relatively rare, less hard in texture and less intense in flavor, and is the most produced, accounting for 10 percent of the world's total production. This cocoa bean is grown in Venezuela, the Caribbean, the Indian Ocean, and Indonesia.

This small tree bears medium-sized pods with deep grooves, which gradually disappear as they mature, turning into fine spots. The thick-shelled forastero (meaning "foreign") cocoa beans are the same as the robusta beans in the coffee beans and are cultivated in large quantities in Africa and Brazil. Similarly, it is also firm and lacks flavor and requires vigorous roasting to make up for it.

It is this high-intensity roasting that gives most dark chocolates a burnt flavor. The best manufacturers also blend some of the Pastro cocoa beans in their products, as they give chocolate its excellent texture and elongation. But only Crioro cocoa beans can provide the acidity, balance, and complexity of good chocolate.

I'm 75% black. The ratio is very important: cocoa butter + cocoa powder is 75% (cocoa butter is twice that of cocoa powder), and the remaining 25% can be allocated according to taste.

I am half each. (Unrefined cocoa butter, cocoa Bailey cocoa powder, purple windmill whipping cream, ancient sugar powder) to make 100g of 75% chocolate costs about 10 yuan. x0d x0a is used to heat the pot and a bowl that can be placed in the pot.

Mixing cup (preferably with a pointed mouth), silicone mold. X0D X0A after mixing cocoa butter, cocoa powder, and powdered sugar. I heat it in hot water at about 60 degrees Celsius and stir it constantly.

The chocolate solution that has just melted will become more and more delicate with stirring. The stability will also be higher, but I haven't figured out the specific principle yet. x0d x0a stir again until it is in the state shown in the picture (a little thicker than before) and stir completely.

1. Main ingredients: cocoa mass, cocoa butter.

2. Excipients: powdered sugar, milk.

3. Practices and steps:

1. Hammer the cocoa liquid block with a hammer;

2. Heat the water in the small milk pot of the sensitive stool to more than 40 degrees and no more than 60 degrees, put the milk and powdered sugar into the butter melting pot, put it in the milk pot, and melt it through the water;

3. Release the cocoa liquid into the milk liquid, stir slowly until melted, and maintain the water temperature within 60 degrees;

4. Melt the cocoa liquid into a smooth state;

5. Add cocoa butter and continue to stir until melted;

6. Keep stirring to fuse various materials together;

7. Pour in the non-stick mold while it is hot, and put it in the refrigerator for more than 5 hours.

1. With boiled water or black tea: Eat dark chocolate one by one, you can use boiled water or black tea to clear your mouth, so that the taste of the mouth is reset and you can taste the delicious black chocolate again.

2. As a baking ingredient: Chop the dark chocolate into minced pieces, or melt it and use it as a baking ingredient. When baking cakes or cookies, sprinkle dark chocolate crumbs on them as a garnish to look a bit like Oreo.

3. Melt in hot coffee to enhance the fragrance: after blending into the black chocolate, the taste of the coffee will be more mellow, but it will also bring a little sour taste of the cocoa itself.

What are the benefits of eating dark chocolate.

1. Prevent colds.

Dark chocolate contains a large amount of theobromine, which has the effects of dilating coronary arteries, diuretic, stimulating myocardium, enhancing skeletal muscle, and relaxing tracheal smooth muscle. In addition, this substance is also effective in relieving the symptoms of cough, and its efficacy is better than that of common cold medicines.

2. Relieve stress.

Chocolate raises levels of a chemical in the brain called serotonin. It can bring a sense of tranquility, better eliminate tension, and play a role in relieving stress.

3. Lower blood pressure.

Dark chocolate contains an antioxidant called brassoid, which has the effect of promoting blood circulation and preventing blood spines from clotting.

4. Prevent hypoglycemia.

Dark chocolate is a low glycemic index food, which is broken down into glucose after entering the human body, and then slowly released in the human body, so that blood sugar can be reduced to an empty level after 2 to 3 hours. Researchers in Italy conducted a study on this topic and found that healthy people who ate 100 grams of dark chocolate a day increased their sensitivity to insulin after 15 days of consumption.

5. Relieve diarrhea.

Dark chocolate contains an antioxidant that effectively inhibits the secretion of protein, chloride ions and water in the intestines, thereby slowing down water loss and preventing people from becoming dehydrated due to diarrhea.

6. Prevent stroke.

Researchers at the Johns Hopkins University School of Medicine in the United States have found that dark chocolate contains a compound that reduces the level of brain damage in stroke patients within hours of onset. In addition, researchers have shown that people who eat chocolate once a week have a 22% lower chance of having a stroke.

7. Good for the heart.

Dark chocolate contains an antioxidant called flavanols, which can effectively inhibit angiotensin-converting enzyme, which can protect the heart. A 10-year study in Australia showed that women over the age of 70 who ate dark chocolate once a week reduced their risk of heart disease by 35%.