Good chocolate: its qualities and composition

For many, chocolate is a product that gives happiness. Perhaps this is so. After a slice of bitter, milk or white chocolate can improve the mood and make the world around us kinder and brighter. Many will agree that over a cup of hot beverage, any problems go to the background and do not seem so global. The ancient Aztecs called chocolate the food of the gods. But this product stimulates the production of endorphins - hormones of happiness. However, such qualities are only good chocolate, consisting of natural products. The assortment of this product is large enough, but not always it is possible to find a qualitative delicacy. So which chocolate is better to buy and what to look for when choosing it?

The benefits of chocolate

According to scientists, the regular use of this product in small amounts allows you to avoid the occurrence of certain ailments. With the help of chocolate, it is possible to prevent the development of dementia in old age. In addition, the delicacy can increase the production of blood cells.

Do not abuse chocolate. As studies show, to get the benefit of enough to consume only 25 grams of product per day. For medicinal purposes, it is worth using bitter chocolate of high quality.

According to cardiologists, chocolate is able to completely replace coffee. This product is much more useful for the heart. After all, cocoa beans contain polyphenols. These substances have a positive effect on the work of the cardiovascular system, and also contribute to blood flow. And this is very important. After all, this phenomenon can significantly reduce the main burden on the heart.

What to look for

Today, on the shelves of many shops, chocolate is found from many manufacturers. However, not all consumers know the difference between a quality product. Some goodies can not even be called chocolate. The main key leading to the clue is packaging. To buy good chocolate, you need to carefully study the composition. Of course, many manufacturers print important information in small print. But it is the composition that will make the right choice. Therefore, it is worth spending an extra 15 minutes to buy real chocolate, and not just a sweet confectioner's sweet tile. So, what should the product contain?

The composition of good chocolate includes cocoa butter. The product should not have other confectionery fats. If the chocolate contains cotton, sunflower, soybean or palm oil, then do not buy such a treat. Many manufacturers are trying to produce a product that was more attractive for consumers. It is for this reason that cheap raw materials are added to the formulation, which is a substitute or equivalent of cocoa butter.

Substitute and equivalent

Good chocolate contains cocoa butter. Other confectionery fats are its substitutes or equivalents. It is necessary to understand these two concepts.

By chemical properties, the equivalent is very close to cocoa butter. However, the taste of the delicacy containing this component, strongly loses to the natural product. Chocolate of good quality quickly melts in the mouth, leaving a pleasant aftertaste. This is achieved through cocoa butter. The melting point of this product is 32 ° C.

Chocolate, which contains the equivalent of cocoa butter, also quickly melt in the mouth. However, the taste of the delicacy will be less tart, not so pleasant and unsaturated. Despite this, a product with such a composition has the right to be called chocolate.

If the cocoa butter is replaced with cotton, vegetable, palm, soybean oil or eksksan fat, then doubts arise in its naturalness. Do not succumb to the stories of producers who refer to a similar product as chocolate. This is a typical pastry tile. Such a treat will not melt in the mouth. The taste of such a product is far from real chocolate. The main advantage of confectionery tiles is low cost.

Lecithin in the composition

Very often in the list of ingredients you can see lecithin. Many do not even know what it is. Good chocolate will contain this ingredient. After all, lecithin is very useful for the human body and even irreplaceable. This substance is contained in the protective envelopes of the brain. It is worth noting that human muscle and nerve cells are 17% lecithin. However, most of this substance is destroyed under emotional and physical stress. Lack of lecithin very often leads to constant irritability and fatigue. If you do not replenish its reserves, memory may become much worse.

Which chocolate is the best: white, milky or bitter

Today you can buy almost any chocolate. It can be white, black, milky, with nuts, with dried fruits and with various sweets. In order to understand which chocolate is better, you need not only to understand its composition, but to clearly understand what components this product consists of. The main ingredient is cocoa beans. They serve as the main raw material for making cocoa butter, cocoa powder and so on. The first few products are used to make real chocolate.

Gorky differs from other varieties of delicacies with a rich taste and unique aroma. It is worth noting that this chocolate is considered the most useful. The product contains a huge amount of tocopherols. These substances give a sense of joy and lightness. Scientists have proven that it is bitter chocolate that relieves fatigue in mental and physical exertion, improves blood circulation. In addition, the product has a tonic effect. The main rule of bitter chocolate is a minimum of sugar and a maximum of cocoa. This is what makes it possible to feel the delicate taste of a delicacy that is not interrupted by milk and other impurities.

Milk chocolate is an ideal product for sweeties, but not for connoisseurs of unique taste. Of course, this product also has its advantages. Milk chocolate has a gentle and soft taste. These qualities are given to the product by milk and cream. But a large amount of sugar makes the product very sweet.

Many people are surprised by white chocolate. According to some, this product simply color. But this is not so. In fact, the best white chocolate consists of white components: cream, milk, cocoa butter, sugar and so on. This delicacy is fat, sweet and high-calorie. However, white chocolate also found its fans.

Belgian Chocolate

The best bitter chocolate is produced in Belgium. According to tradition, there are no various artificial flavors, additives and preservatives in the composition of the treat. Belgian chocolate contains exclusively natural ingredients, among which - grated cocoa, cocoa butter and so on. All ingredients are of high quality. It is worth noting that the bitter Belgian chocolate is 72% composed of grated cocoa.

Practically in every city of this country there is a factory engaged in the production of this delicacy. In addition, you can visit a small store where you sell bitter chocolate handmade. Among the most famous brands of Belgian chocolate is:

1. "Neuhaus."
2. Leonidas.
3. "Gillian".
4. "Godiva".
5. Wittamer.
6. "Pierre Marcolini."

In regular stores Belgian chocolate is not sold, as it contains no preservatives and other impurities. To store a similar product, certain conditions are required.

Swiss chocolate

In the ranking of world chocolate manufacturers, Switzerland ranks second. As the statistics show, every resident eats about 12 kilograms of this delicacy per year. Among the popular Swiss brands is worth mentioning:

1. "Toycher".
2. "Sprungli".
3. "Мастранини".
4. Frey.
5. "Villaris".
6. "Lindt".

Swiss good chocolate is made from the most expensive raw materials. As a part of the delicacy there are no chemical additives and preservatives. That's why chocolate is not stored for very long. The assortment of delicacies is regularly updated in boutiques around the world.

Elite chocolate from France

In France, also produce delicious and high-quality chocolate. Gradually, chocolate producers of this country are replacing producers from Belgium and Switzerland. It is worth noting that the French delicacy is surprising not only with its unique taste, but also with a combination of products. Some manufacturers equip packages with candy and chocolate bars with special sensors that support the optimal temperature regime, as well as humidity. This allows you to keep a treat. Among the popular French brands are:

1. "Michelle Richard."
2. "Madame Sevigne."
3. "Michelle Chatillon."

Best Russian chocolate

The best Russian chocolate is made by such companies as:

1. "Victory of taste."
2. "Russia".
3. "Fidelity to quality."
4. "Russian chocolate".
5. "The hero".
6. Odintsovo confectionary factory.

The assortment of the company "Loyalty to Quality" is quite large. This manufacturer produces a premium product. The composition of this delicacy contains 99%, 85%, 75% and 65% of grated cocoa.

Russian chocolate factories

The best Russian chocolate is produced in several factories of the holding company "United Confectioner":

1. "Red October".
2. "The Mouth Front."
3. Concern "Babaevsky".

The products of the last concern amaze with its variety of flavoring solutions. Here chocolate is produced with various additives: ginger, candied fruits, nuts, sesame, vitamins. In the manufacture of certain varieties of goodies use sugar substitutes. Bitter chocolate, which does not contain impurities and additives, contains 75-87% cocoa grated.

Concern "Krasny Oktyabr" produces a delicacy of the well-known brand "Slava". The product is produced in the usual and porous form. Such chocolate contains about 80% of grated cocoa.

The "Roth Front" factory produces three varieties of treats called "Autumn Waltz", which contains 56% cocoa grated, as well as:

1. Alcohol.
2. Pieces of orange.
3. Pieces of orange and alcohol.

Finally

The best milk chocolate, bitter or white, is not important, it has cocoa butter in its composition. When choosing a treat, special attention should be paid to the composition. In natural chocolate, there are no vegetable fats, as well as cocoa butter substitutes. The product can only contain its equivalent. If there is a substitute in it, then this can not be called chocolate. This product is called confectionery tiles.

Also it is worth remembering that the price of delicacy is the main indicator of its quality. Substitutes of cocoa butter can reduce the cost of the final product. Naturally, the price of such chocolate is much lower.

A natural product may "turn gray" over time. To taste this chocolate does not differ from usual. If the treat is covered with "sugar frost", then it will taste bitter. If the product contains lecithin, then its usefulness can not be doubted. This component is very important for the normal operation of the human body. The most useful chocolate is bitter.