Chocolate originated in South America. At first, local people baked chocolate beans, crushed them and mixed them with herbs and cinnamon to make drinks. Columbus brought chocolate back to Spain in 1952. People found that chocolate tastes better when mixed with sugar, so a workshop for processing chocolate was established in17th century. At that time, chocolate was regarded as the patent of nobles. /kloc-the manufacturing technology of chocolate spread from Italy to Switzerland in the 0/8th century. 18 19 Louise Franks established the first chocolate processing factory in Switzerland. Daniel Bede made the first milk chocolate in 1875, and began to use "fine grinding" equipment in 1879. Since then, chocolate with better taste has gradually formed. Common varieties of chocolate 1, tasteless chocolate board: the content of cocoa butter in tasteless chocolate board is high, generally around 50%, and the texture is very hard. When chocolate is made as a semi-finished product, more diluents need to be added. For example, when making western pastry fillings such as chocolate stuffing and hazelnut sauce, they are generally diluted with soft oil or light cream. 2. Cocoa butter board (some are granular): it is the oil squeezed by cocoa beans and the coagulant in chocolate. Its content determines the quality of chocolate. Cocoa butter has a high melting point, about 28℃, and it is solid at room temperature. It is mainly used to make thick or dry diluted chocolate and chocolate products, such as hazelnut sauce and chocolate stuffing, which can dilute and brighten. In addition, because cocoa butter is a coagulant in chocolate, a proper amount of cocoa butter can be added to chocolate with low cocoa butter content to increase the viscosity of chocolate and improve the bright effect and texture after demoulding. 3. Milk chocolate: Raw materials include cocoa products (cocoa liquor, cocoa powder and cocoa butter), dairy products, powdered sugar, spices and surfactants. Contains at least 10% cocoa pulp and at least 12% milk. Milk chocolate has a wide range of uses, which can be used for cake stuffing, sprinkling, word extrusion or demoulding. Milk chocolate was originally invented by the Swiss, and it has been a patented product in Switzerland until now. Some of the best milk chocolates in the world can be divided into two categories: in Europe, after Peter and Nestor, most manufacturers also use condensed milk as ingredients; In the United States and Britain, a mixture of milk powder and sugar is used as an ingredient. The latter uses the hygroscopicity of sugar to dry itself, and because of the enzyme activity in the mixed milk powder, it produces a cheese-like taste. 4. White chocolate: It contains almost the same ingredients as milk chocolate, including sugar, cocoa butter, solid milk and spices, and does not contain cocoa powder, so it looks white. This kind of chocolate has only the fragrance of cocoa, and its taste is different from that of ordinary chocolate. Moreover, the content of dairy products and powdered sugar is relatively large and the sweetness is high. White chocolate is mostly used as icing, and can also be used for squeezing words, stuffing and cake decoration. 5. Dark chocolate: Dark chocolate board is hard and contains high cocoa butter. According to the different cocoa butter content, dark chocolate has different grades, such as: soft dark chocolate, cocoa butter content is 32-34%; The cocoa butter content of the hard chocolate for noodle spraying is 38-40%; The content of cocoa butter in superhard chocolate is 38-55%, which not only has high nutritional value, but also is convenient for demoulding and operation. Dark chocolate is widely used in snack processing, such as chocolate sandwich, noodle sprinkling, word extrusion, various decorations, various demoulding shapes, cake blanks, chocolate bread, chocolate biscuits and so on. 6. Cocoa powder: Cocoa powder is a common raw material for chocolate products. Cocoa butter content is low, generally 20%, which can be divided into tasteless cocoa powder and sweet cocoa powder. The odorless cocoa powder can be mixed with flour to make cakes, bread and biscuits, or mixed with butter to make chocolate cream. Sweet cocoa powder is mostly used for sandwich chocolate, hot drinks or sifting on the surface of cakes for decoration. According to reports, the quality of chocolate products can be distinguished from three aspects: pure and high-quality chocolate has a bright and complete appearance, good gloss, and inferior chocolate has almost no luster and a rough appearance; Look at the texture after crushing, good chocolate is very delicate and uniform, and bad chocolate has many pores and is very uneven; Pure chocolate contains natural cocoa butter, which melts in the mouth and brings a wonderful feeling. Bad chocolate melts in the mouth, which has a feeling of chewing wax, and there are some peculiar smells, such as smoke and paste. Pure chocolate is not allowed to be mixed with starch. Zhao Yanping, an engineer of the Professional Committee of Candy and Chocolate of China Bakery Industry Association, said that the new "Standards for Chocolate and Chocolate Products" stipulated that the content of non-cocoa butter in chocolate should be less than 5%. The new standard also stipulates the minimum content of cocoa butter in chocolate, which is not less than 20% for white chocolate and 18% for dark chocolate. According to the new standard, raw materials such as starch are not allowed to be added to pure chocolate. In addition, when adding cocoa butter substitutes or cocoa butter-like products, it must be clearly stated on the product packaging. At present, most domestic "chocolate" products use non-cocoa butter (including cocoa butter-like and cocoa butter substitutes). Compared with natural cocoa butter, the price of non-cocoa butter is lower (the price of natural cocoa butter is more than 30 thousand yuan per ton, while the cocoa butter substitutes used by domestic enterprises are only 7000 ~ 8000 yuan), and the taste is naturally far from the same. For mainstream chocolate consumers who are characterized by "fashion", "quality", "identity" and "health", it is less likely to choose domestic chocolate brands after knowing the relevant information of chocolate ingredients. Dove, a high-quality chocolate brand in various countries, is one of the series products launched by Mars, the world's largest manufacturer of pet food and snack food, in China on1989.639.6666 Gabriel Cadbury Swallow Company is a multinational company with a history of 100 years, and is a world-famous candy and beverage manufacturer. Mainly engaged in the production and sales of global high-quality food. For more than 100 years, Cadbury's name has been well-known all over the world, and it is very popular in 1 10 countries in the world. Cadbury's most classic brand, Cadbury Fresh Milk Chocolate, is the only chocolate made from fresh milk, with outstanding quality and taste. Di Chin Chocolate Shenzhen Di Chin Company is jointly invested by Hongkong Li Peng Group and China Grain and Oil Group. Di Chin chocolate has always maintained a pure, mellow, delicious and smooth Swiss flavor, and it is a high-grade chocolate brand with the highest cost performance. German rittersport chocolate * * * has 15 flavors, including almond protein, chocolate, grape hazelnut, rum flavor, Alps and so on. Reference price: 15.60 Yuan/100g Packing: German toffee chocolate contains 30% cocoa butter, the outer layer is coated with dark chocolate, the inner layer is coated with chocolate, and the innermost layer is chocolate toffee, which is neither greasy nor sweet. Lindt Swiss Lotus Chocolate Company produced the world's first chocolate that can be dissolved in the mouth. There are many kinds of chocolate, which can be mainly divided into: row packaging, thin packaging, diamond series, macadamia nuts, mint and so on. The only fresh chocolate in Belgian Leonidas chocolate, each Leonidas praline never takes more than 4 weeks from making to your personal taste. Taste: whipped cream, home cream, cream liqueur, cocoa, whisky, champagne, coconut. Reference price: each 50g 45 yuan Belgian "Gillian" chocolate is the only chocolate brand awarded the gold medal by the Belgian royal family, and it is called "the best chocolate kingdom". At present, there are seven series of shells (golden shells), snowballs, classics, precious stones, lovers and world essences. Belgian Duc D'o chocolate products include: elegant comprehensive chocolate, 12 constellation heart-shaped chocolate, black truffle chocolate and finger sucking aftertaste. French Defa hot chocolate, also known as "black mushroom", 23.80 yuan/100g mini-pack, the price of big box is around 42 yuan. This kind of chocolate is not very nice, but it tastes soft and fragrant. Its ingredients are mainly cocoa butter substitutes. Meffer Medik's specialties: mint chocolate, summer solstice chocolate, mint chip chocolate, cream mint chocolate, Meffer mint chocolate, Victorian mint chocolate and Swedish stork hair chocolate are not very delicate, but they are delicious and have a strong cocoa flavor. Italians bharathi and Miranno (bharathi &; Milano) The raw material of the store is cocoa beans from America and Africa. Product categories include: Ji 'an Dujia chocolate, Cremeni chocolate, Milord chocolate box, Medagliato chocolate and Easter chocolate eggs. Spanish Pascual chocolate pudding is a good companion for watching movies and TV. Reference price: 12.90 yuan //500g Austrian Mozart chocolate is handmade, very soluble at room temperature, sweet and delicious. Meiji snow kiss chocolate in Japan is a very good quality Japanese chocolate. It tastes good, soft and smooth, similar to the feeling of "Defes". Reference price: 19.80 Yuan/box (75g). The chocolate taste of PATON in Australia is similar to that of MON-CHERI in Ferriero. The content of chocolate cocoa butter in the outer layer is 2 1%, which contains a whole hazelnut kernel. Reference price: 36 yuan/1 10g( 10) Dada.
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