Our number one guilty pleasure. We cannot resist the chocolate in all its forms and varieties, it gives us pleasure to eat we cannot explain and then a terrible guilt and remorse. Know what is the chocolate that causes us the variety of emotions and learn how and what its uses in the kitchen are.
The chocolate is made by mixing sugar with two products arising from handling of cocoa beans: cocoa paste and cocoa butter. The quantity and quality of each component are different in different types of chocolate, plus many times it is usually add milk, nuts, liqueurs and flavorings such as vanilla.
Chocolate has many properties that we believe it or not, are very favorable for our health
First, cocoa contains a compound called epicatechin, which would be very important in preventing diseases related to cardiovascular problems such as heart attacks and blood clots. This is because this component has an action that improves blood flow, mirrored the vascular tissue and improve circulation in general.
Besides cocoa is a natural energizer for their content of caffeine and the bromine. Both components stimulate the central nervous system and improve concentration. In addition, chocolate has properties that can also be found in wine, such as antioxidants.
And most importantly, eating chocolate causes the release of endorphins, a peptide that releases our body when we do sport or sex. This substance inhibits the pain, analgesic, sedative and uplifting, in conclusion, it gives us pleasure. That's why we eat chocolate while feeling overcomes us as pleasant and we feel so good. The sensation caused by endorphins may also cause addiction, which is why many times when you are exercising one has the feeling of being unable to stop, like what happens to us when we eat chocolate.
The problem is its high calorie content, and this is what makes us feel so guilty when we finished eating. However, experts recommend eating a piece of chocolate every day because all its beneficial health properties. So you know, chocolate is not forbidden, but you should eat in moderation and hopefully early in the day and at night, so they spend the energy it provides.
Black or bitter chocolate. It consists of sugar, cocoa butter and pure cocoa. It has a high cocoa content between 60 and 80%, hence the bitterer. The black or dark chocolate is healthier than the variety we find in chocolates, as being composed virtually pure cocoa mass, we can find in most all the benefits of this. It is highly recommended in the kitchen, because of its low content of cocoa butter makes it difficult to cast and further handling.
Milk chocolate. It is made with cocoa, cocoa butter, sugar and milk. This chocolate is fatter than dark chocolate and a milder taste, it contains only about 20 to 30% cocoa. Not recommended for use in the kitchen, as it hardens very quickly after being cast.
Chocolate coverage. It's special to work in baking and desserts. It has a high fat content due to the high amount of cocoa butter in its composition, this makes it very easy to cast, in addition to crystallize after a while, leaving a smooth, glossy cover.
White chocolate. This is not chocolate itself, because the seed contains only cocoa butter mixed with sugar, milk and flavorings such as vanilla. Chocolate is a greasy and difficult to work in kitchen because of the high quantity of milk and sugar composition has also hardens quickly. Therefore, it is important to use a white chocolate of good quality in the kitchen.
Light or light chocolate. Be careful with this type of chocolate, because although it contains no sugar, usually has a high cocoa butter content, making it very oily. Therefore, it is possible to use in confectionery and desserts.
Cooking Tips:
* Chocolate Foundry:
To melt chocolate, you should always use the technique of double boiler; otherwise it burns and becomes unusable. The bowl containing the chocolate should not touch the water, just melts with the vapor of this. It is recommended to do it in the microwave, stopping every few time to stir the chocolate.
For chocolate manipulation easier, you can add a little butter when melting it.
* Drying of chocolate:
Never let the chocolate to dry or harden in the refrigerator, as it left with some white spots, not a sleek finish. Let it crystallizes in a cool, but at room temperature.
* Conservation of chocolate:
Save it in a cool, dry, but not refrigerated. Also looks to have no contact with other foods or odors, as the chocolate tends to absorb flavors, which alters their taste and composition.
