What kind of magic do they put in chocolate, anyway?

Chemia Naissensis Volume 6, No.1 (2023) (стр. 70-99) 

АУТОР(И) / AUTHOR(S): Violeta D. Mitić, Jelena S. Nikolić and Vesna Stankov Jovanović

Е-АДРЕСА / E-MAIL: violeta.mitic@pmf.edu.rs

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DOI: 10.46793/ChemN6.2.70M

САЖЕТАК / ABSTRACT:

Chocolate is the most popular candy in the world. The cocoa tree’s seeds are fermented, roasted, and ground, making chocolate the final finished product. The main components of chocolate are carbohydrates, fat, and protein, and it also contains essential minerals like calcium, magnesium, iron, and zinc. The resulting sensory perception of chocolate is linked to many diverse components, making its flavour highly complex. There are different types of chocolate in terms of composition and shape. The cocoa mixture, cocoa bean roasting method, and the ratio of cocoa butter, fat-free cocoa powder, and sugar all play a role in determining the type of chocolate. Chocolate can take different forms, such as bars or sticks, and is often flavored with vanilla, cinnamon, cloves, hazelnuts or almonds. Milk chocolate is the most popular chocolate in the world. Creamy and tender, it melts on the tongue and leaves you wanting more. The second most popular chocolate was dark chocolate, followed by white chocolate. The most popular combinations are soft nougat and crunchy walnuts. Hazelnuts and almonds are also indispensable in the chocolate industry.

КЉУЧНЕ РЕЧИ / KEYWORDS:

chocolate, cocoa butter, anandamide, theobromine, caffeine, types of chocolate

ПРОЈЕКАТ/ ACKNOWLEDGEMENT:

This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (grant no 451-03-65/2024-03/200124).

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