The Sweet roots of chocolate
The way chocolate is made might be weird for the first-timers who learn about it. Once your brain radically understands the process of making the chocolate, the world of food will feel normal again. Firstly let us have a brief moment of grin for the person who extracted chocolate from the cacao or cocoa fruits. The world should thank the Mayans and Aztecs for the chocolate. From chocolate liquor in the past to the chocolate bars during this modern era, it’s a carving for all.
Before we go ahead and learn much more about chocolate. Let’s run a brief process of making chocolate and the reasons for the decline of cocoa trees by 2050 or sooner.
A brief process of chocolate from Cacao
As briefly described the origins of a chocolate from cocoa fruit. The seeds from cocoa seed pods are fermented and extracted for cocoa butter, later the fermented seeds are dried and roasted. After the roasting process, the seeds are made into ground chocolate.
To learn more about the process of chocolate click here
The fine later product is bittersweet chocolate. There are other variations of taste to it, by mixing certain ratios of cocoa and cocoa butter, milk chocolate, sweet chocolate and milk chocolate.
Milk Chocolate – Cocoa Butter – 15%, Milk Solids – 12%, Milk Fat – 3.39%, Fat-Free Cocoa Solids – 2.5%, Cocoa Solids – 25%
Sweet Chocolate – Cocoa Butter – 18%, Milk Solids – 12%, Fat-Free Cocoa Solids – 12%, Cocoa Solids – 31%
Bittersweet Chocolate – Cocoa Butter – 18%, Milk Solids – 5%, Fat-Free Cocoa Solids – 14%, Cocoa Solids – 35%
White Chocolate – Cocoa Butter – 20%, Milk Solids – 14%, Milk Fat – 3.5%
Why is chocolate important?
For many years, people have eaten chocolate or drank for its stimulatory functions. It helps in boosting energy, alter moods in a person and generally adds zest to life. It creates emotional feelings because, well, it tastes good and triggers a positive emotional connection. Through an endorphin rush, chocolate also brings feelings of love.
- It acts as an antioxidant
- Keep blood platelets from clumping together
- Increases blood vessel flexibility
- Improves heart health
- Contains good cholesterol
- Better cognitive function
Finally, chocolate tastes like heaven and that’s one heck of a reason.
Could chocolate go extinct by 2050 or sooner?
The only regions cocoa plants grow are in the tropical forests around the world. Being tropical forests seen only in the regions of the equator. These Cocoa trees are increasing victims of climate change. The trees are very sensitive to fungal and rise in temperatures.
We know that global warming is a prime threat to the existence of all the inhabitants on this planet. Is chocolate on a verge of extinction in the near future or are the predictions premature? Well, none can a be predicted, but maybe its just the matter of time. Who knows?