Chocolate Conclusion

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Introduction For the love of sweet tooth, chocolate begins in Mesoamerica. In 16th century when Don Cortes a Spaniard and his Spanish armies, invade the South America, they learned how to make chocolates. Chocolate is fermented, roasted, ground beans of the Thenbroma cacao (the scientific name of Cacao, the main ingredient for chocolate). The Aztecs civilization believed that cacao seeds were the gift of Quetzalcoatl, the God of wisdom. The Mayan civilization dating back to 600AD originally prepared only as a drink, it was served as a bitter, frothy liquid mixed with some spices depends what they like. The discovery of cocoa beans is still unknown who first discovered that this small beans could be turned into a drink, but we do know that…show more content…
This releases the cocoa's full flavour and aroma. Next is grinding; this process breaks down the cocoa butter on the beans and produces a smooth liquid (cocoa paste). Thereafter, Cadbury follows two different paths to produce either cocoa powder (used in chocolate drinks, pastries, ice creams and desserts) or solid chocolate. Because cocoa powder requires a low fat content, the paste is pressed to remove most of the cocoa butter. Next stage is crushing and milling before mixing with other ingredients. The mixture depends on the type of chocolate being produced. Other processes involved in providing high quality chocolate include: conching (this is a process that blends the chocolate ingredients at high temperature) and lastly finishing or molding. Voila! Your Cadbury chocolate bars and other chocolate products finish and ready to be…show more content…
Consuming excessive amount of chocolate makes you gain weight. An overweight can result in a number of health problems, including heart disease, diabetes and high blood pressure. Standard chocolate bar contains 210 calories, 13g of fat and 24g of sugar. But if you eat only one or two small pieces of the chocolate bar rather than entire thing, you should be able to control and satisfy your chocolate craving. Another complication is diabetes; according to CDC 9.3% of the population in America have diabetes. 21.0 million people have been diagnosed and 27.8% if translate that is 8.1 million people with diabetes are undiagnosed). As a result, low sugar and dark chocolate are sprouting like a mushroom as an alternative to satisfy our cravings in this century old food. Truly the chocolate is a fruit of
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