Interesting facts about hot chocolate. Didn't you know? Interesting facts about chocolate. History of chocolate creation

It is impossible to imagine celebrating the New Year without a chic table with an abundance of salads, hot and cold appetizers, champagne and tangerines. Although eating habits tend to change over time, the festive table on December 31 remains traditional in many families from year to year.

Recipes for dishes loved since childhood are passed down from generation to generation, so that on the most magical day of the year you can arrange a real feast of taste. What kind of dishes are usually prepared on New Year and what their calorie content is, we will find out further.

Eggs stuffed with various fillings are an integral attribute festive table on New Year's Day. This dish, loved by both adults and children, has been known since the 16th century. But then only nobles could afford it. Now absolutely every family can afford to cook stuffed eggs for the holiday, and you can choose the filling for them to your taste: with onions, mushrooms, liver, crab sticks, canned fish or caviar - there are a lot of variations.

Depending on the ingredients, you can make the snack dietary or, conversely, very filling and high-calorie. Average nutritional value dishes – 150 kcal/100 g.

Red caviar became available to the general population at the end of the 90s of the last century, and since then, sandwiches with it have become a classic of the New Year's table. This appetizer is very easy to prepare and is perfect for a holiday buffet. Most often, a small amount of caviar is placed on top of bread spread butter. Some housewives, in order to reduce the calorie content of the dish (after all, it is really quite high - 315 kcal/100 g.) use cream or cottage cheese.

Fish caviar is the leader among products in terms of protein content, which is almost completely digestible. Therefore, sandwiches with red caviar are not only a tasty New Year's dish, but also healthy.

Game (duck, goose) baked with apples

Game baked with apples in the oven is a traditional New Year's and Christmas hot dish from the 18th-19th centuries. Symbolizes prosperity, peace and well-being in the family, confirming the old saying “A bird on the table is a holiday in the house.” In addition to duck, goose, hazel grouse or chicken are baked, and stuffed not only with apples, but also with pears, prunes, oranges, and pineapples.

To add a special taste, the bird is seasoned with red wine sauce and all kinds of spices. You can serve the dish with a side dish of potatoes, buckwheat or any vegetables. Calorie content – ​​about 250 kcal/100 g.

Pelmeni are a traditional New Year's dish in Russia, especially in the Urals and Siberia. They first appeared in China in the 13th century as a symbol of wealth and family unity, and in Russia until 1817 they were considered exotic. Since the times of the USSR, it has been customary in almost every family to gather around the table a few days before the holidays and make dumplings (hundreds of them) together.

This allows the hostess to save time on preparing treats on New Year's Eve, and to use supplies in case of unexpected guests. You can easily take them with you on the street or to the dacha and cook them in a pot (for those who like to celebrate a holiday in the fresh air).

Hot dumplings with meat are served with sour cream or mustard (optionally with ketchup, mayonnaise or vinegar); they are perfect as a snack on New Year's Eve. Energy value of the dish – 275 kcal/100 g.

For most people, jellied meat is associated with winter and the New Year's feast. This is a fairly simple dish, but not for everyday use. Its preparation takes a lot of time (6-8 hours for cooking the bones + time for hardening), so it is usually prepared a couple of days before the New Year celebration.

Jellied meat was invented by the nomadic peoples of northern Russia - it was they who first noticed that broth cooked from pork legs or brains quickly solidifies in the cold (due to the presence of jelly-forming substances). You could easily take it with you on a hunt and heat it up over a fire. Due to its high nutritional value ( 300 kcal/100 g.) the dish quickly satisfied hunger and warmed us in cold weather.

Historians say that jellied meat in Rus' is a traditional food for servants and slaves in rich houses. After the feast, everything that was left uneaten was collected from the host's table, poured with hot broth, and set out in the cold to cool. The next morning it was a tasty and nutritious snack.

Jellied fish (meat)

Despite the fact that every year we hear from our favorite movie on TV screens: “What disgusting thing is your jellied fish", this dish appears on the New Year's table every year in many families. You just need to know how to cook it. Jellied appeared in Russia in the 19th century thanks to the imagination of a French chef. Jellied meat was taken as the basis, but for the new dish it was not the leftover food that was chosen, but the best cuts of meat or fish. They were not crushed, but thinly sliced. Unlike jellied meat, jellied meat requires gelatin. Sprigs of herbs, boiled vegetables, lemon slices or half an egg are added to the dish.

A beautifully decorated fish aspic is a bright decoration for a New Year's feast. The dish is low in calories - only 50 kcal/100 g.

No other confectionery product symbolizes the New Year and Christmas so vividly as gingerbread. They come in a variety of shapes: from people and Christmas trees to houses and cakes. In Western countries they have been traditionally prepared for holidays since the 13th century. The German city of Nuremberg is considered the world capital of gingerbread. At medieval Christmas fairs in European cities, it was always possible to purchase products made from ginger dough in the shape of snowflakes, animals, birds, and angels.

In Russia, gingerbread cookies became popular not so long ago, but many have already fallen in love with them and have become an integral part of the New Year celebration. Children especially like ginger delicacy - it attracts attention with its funny shapes, tasty and aromatic. Nutritional value – 350 kcal/100 g.

The cake, which Russians call “Napoleon,” appeared in France in the 18th century. There it still bears the name “Millefeuille” - “Thousand Layers”. In Russia, they learned about this dessert in 1912 - on the centennial anniversary of the expulsion of Napoleon Bonaparte’s army from Moscow. The cake was then triangular in shape and resembled the famous headdress of the French emperor. This is where the name of the layer cake comes from. custard, which they often began to prepare for the New Year. This is quite a high-calorie dish ( 330 kcal/100 g.) and takes a long time to prepare. But even this does not prevent it from being a traditional decoration of the holiday table from year to year.

Salad “herring under a fur coat”

The history of the origin of this popular New Year's dish goes back to the ancient Scandinavian countries, where herring was always in abundance. The combination of salted fish under a “coat” of sweet boiled vegetables gives the salad an unusual taste that is loved by many peoples. The appearance of the dish in Russia is associated with the legend of the innkeeper Anastas Bogomilov.

So that the regulars of his establishment would have fewer drunken fights, he ordered the cook to come up with good snack. Without thinking twice, he mixed herring fillets in a dish (which at that time was a cheap and accessible product), onions, boiled beets, potatoes and carrots. Since it was the eve of 1919, the salad was declared a symbol of the coming New Year, uniting the powerful class of the proletariat (beets, due to their color, served as the personification of the revolution). The working class came up with a slogan for the dish: “Boycott and anathema to chauvinism and decadence” (abbreviation SHUBA.)

Whether to believe this legend or not is a personal matter for everyone. We love “Herring Salad under a Fur Coat” for its taste, availability of ingredients, beneficial and dietary properties (calorie content - 150 kcal).

The most popular dish for New Year

The most popular dish for the New Year is the Olivier salad. The author of the most popular dish on the New Year's table - Olivier salad - is the chef of the Moscow Hermitage restaurant, Frenchman Lucien Olivier. IN classic recipe the beginning of the 19th century, the salad included: boiled crayfish tails; hazel grouse and partridge fillets; black caviar; capers; potatoes eggs; pickles. But even mixing these ingredients, other chefs could not repeat the success of L. Olivier. They did not know the main secret of the dish - the recipe for the special Provencal sauce.

Over time, the components in the Olivier salad changed to more familiar and accessible ones: instead of hazel grouse, they began to add boiled beef, ham or sausage, capers were replaced with green peas. Some housewives add boiled carrots or apples to the salad.

IN Soviet times It was difficult to buy mayonnaise and peas, but for the New Year holidays they still tried to get these products in order to traditionally start the feast with Olivier salad.
The calorie content of the dish varies depending on the ingredients and is 180-250 kcal/100 g.

On New Year's table according to ancient tradition, housewives display their most beloved and delicious dishes. Salads include “Olivier” and “Under a Fur Coat,” and for main course, dumplings and baked game. Popular snacks on New Year's Eve include jellied meat, jellied fish, sandwiches with red caviar and stuffed eggs. For dessert, gingerbread and Napoleon cake are traditionally served. All dishes are quite high in calories, but once a year everyone is allowed to have a “belly feast”. If you take the time to prepare at least a few of them, memories of New Year's Eve will remain the warmest and most sincere.

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Today, July 11, lovers of sweets celebrate World Chocolate Day. The holiday was first invented by the French in 1995. Chocolate is one of the most popular and beloved foods in the world. For those who cannot imagine their life without a tasty delicacy, we invite you to familiarize yourself with interesting and useful facts about chocolate.

Useful facts

• Chocolate is good for the heart. People who regularly consume chocolate reduce their risk of heart disease by 37%.
• Chocolate improves mood by increasing serotonin levels in the brain. Research continues to show that chocolate is also an aphrodisiac.
• Chocolate reduces the risk of heart attacks in men by 17%. ABOUT positive effect chocolate has already been mentioned above, but this is precisely the conclusion that scientists made after an experiment in which men ate 63 grams of chocolate per week for 10 years.
• Italian scientists have proven that people who eat a lot of chocolate are less likely to suffer from dementia in old age.
• Chocolate dulls the feeling of hunger. It is enough to eat 10 grams of dark chocolate to make your hunger go away.
• Chocolate lovers live longer. The research proving this lasted more than 60 years. Eating chocolate regularly can add a year to your life.
• After a small portion of chocolate, people cope better with mathematical problems - this has been proven by scientists from the UK. Many people claim that after a few pieces of chocolate they think better.
• Scientists have proven that a cup of hot chocolate soothes a sore throat and suppresses the cough reflex.
• According to statistics, countries where people eat more chocolate have more Nobel laureates.
• People who are stressed consume 55% more chocolate than their non-depressed counterparts.
• Dark chocolate is much healthier for human health than milk, white and other varieties. To be useful to it, cocoa and chocolate liqueur should be first in the list of ingredients, but not sugar.
• Researchers found no connection between pimples and chocolate.
• German scientists suggest that the flavonoids found in chocolate absorb ultraviolet radiation, which helps protect the skin and increase blood flow, which ultimately improves its appearance.
• Research has also found that dark chocolate helps improve vision in countries with poor weather conditions, and helps lower blood pressure, which is beneficial for maintaining proper cholesterol levels, insulin sensitivity and platelet function.
• A study at Indiana University found that cyclists who drank milk chocolate after exercise felt less tired and performed much better in endurance tests than those who drank sports drinks.
• According to Italian researchers, women who regularly consume chocolate have a better sex life, unlike those who do not. They had high levels of desire, arousal and satisfaction from sex.
• Dark chocolate is great for fighting high blood pressure, but if you drink it with milk, even if you haven't eaten milk chocolate, everything beneficial properties will go to “no”.

1. "Madeleine" is the most expensive chocolate in the world, created by culinary specialist Fritz Knipschildt from the American state of Connecticut.
2. Melting chocolate in a person's mouth can result in a longer-lasting "euphoria" effect than kissing.
3. English chocolate factory Cadbury released the world's first chocolate bar in 1842.
4. Judging by the chemical components of cocoa butter, chocolate is an absolutely safe type of food, because it melts at a temperature of 34 degrees, which is below body temperature. This means that if you put a piece of chocolate on your tongue, it will start to melt.
5. One of Louis XV's mistresses, Madame de Pompadour, was a famous chocolate lover and used it to treat her sexual dysfunction. The Marquis de Sade, perhaps the world's first sexologist, was also obsessed with chocolate.
6. Chocolate is traditionally attributed with magical, medicinal and mystical properties. For example, in Latin, cocoa trees are called “Theobroma Cacao,” which means “food of the gods.”
7. The growing time of cocoa trees can reach 200 years, but the fruiting period is only 25 years.
8. In the Mayan civilization, cocoa beans were the main trading currency, and crafts made from them, painted with clay, became almost the most developing industry. All goods were assigned a value in cocoa units. For example, the cost of a slave is 100 beans, the services of a prostitute are 10 beans, and a turkey is 20 beans.
9. Cocoa has been around for several million years and is probably one of the oldest natural products.
10. Cocoa beans in nature are classified into 300 taste qualities and 400 scents.
11. It takes about 400 cocoa beans to create one pound of chocolate.
12. Chocolate production has grown into such a gigantic industry that between 40 and 50 million people around the world are involved in the cultivation and production of cocoa.
13. The first people to taste cocoa were the Mocaya and Omelki, who lived in southeastern Mexico around 1000 BC.
14. The word "chocolate" comes from the Mayan civilization - xocolatl, or "bitter water".
15. Commercial chocolate usually contains such small amounts of cocoa solids that the sugar in it is addictive to chocolate lovers.
16. The largest chocolate cuckoo clock can be found in Germany.
17. The Mayans used chocolate in baptisms and marriages, sometimes in place of blood during ceremonies. When emperors were buried, jars of chocolate were often left next to them.
18. During World War II, the Germans developed explosives coated in chocolate.
19. Chocolate production is so important to Indonesia's cocoa farmers that they built a statue of a pair of hands holding a pod from a cocoa tree.
20. In the states of Oaxaca and Mexico, healers called curanderos use chocolate to treat certain diseases, such as bronchitis. In some regions, children drink chocolate in the morning to avoid scorpion and bee stings.

Little known facts

1. There is little real chocolate in chocolate products.

According to US standards, milk chocolate should contain only about ten percent cocoa mass, while semisweet chocolate should contain at least thirty-five percent cocoa mass. Milk chocolate, which is made according to slightly different rules, must contain at least twenty percent cocoa butter.

2. Milk chocolate was only recently invented.

The first European invention in chocolate occurred in the 18th century and involved removing about half of the cocoa butter. The remainder was crushed and mixed with salts to soften the bitter taste. This chocolate became known as Dutch Cocoa. Milk chocolate was discovered by mixing cocoa powder with sweetened condensed milk. This recipe was invented by a man named Nestle.

3. Chocolate contains a drug called theobromine

Theobromine is similar to caffeine, but has a milder stimulant effect. Preliminary studies have shown that it may also be used in cough suppressants. Although theobromine has long been used to treat blood pressure problems and has been tested for use in fighting cancer, it should only be consumed in moderation. High levels of theobromine can cause poisoning, although animals and older people are at greater risk. A healthy person would have to eat a lot of chocolate for his health to be in danger.

4. There is a shortage of chocolate in the world

The world is facing a chocolate shortage due to serious diseases that are affecting trees in Latin America where it is produced. most cocoa in the world. In addition, the demand for chocolate is constantly increasing, making it incredibly difficult to meet people's demand for chocolate. Fortunately, the diseases that affect chocolate production have not spread to Africa. However, these shortages could lead to higher retail chocolate prices if farmers are unable to control the disease. Although trees in Africa do not suffer from disease, there have been recent droughts, which further complicates the situation.

5. Cocoa is grown by slaves

Unfortunately, those with a sweet tooth will have to be upset and made to feel guilty. Have you ever wondered where chocolate comes from? Most chocolate comes from child labor. It is estimated that there are approximately 56–72 million children working on chocolate farms in Africa alone. Often these children are lured into working on farms by deception, and in some cases they are simply sold into slavery and they have to work on these farms for the rest of their days and serve as a source of enrichment for others. Children who are a little luckier live on bananas and corn porridge. Well, those who are not lucky are often whipped like animals.

One of these children said that he was told that he would earn money and thus be able to help his family, but the only reward he could now count on was a day without being beaten with a bicycle chain or a cocoa tree branch. This child has never tasted the food product he spends his life producing. Some people suggest buying only products that are labeled as Fair Trade, but Fair Trade's efforts are small, if they are noticeable at all.

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Sweet bliss, edible endorphin, a piece of paradise – all the adjectives true connoisseurs give to chocolate. This product appeals not only to gourmets: both children and adults are delighted with it. A delicacy familiar from childhood, which is familiar to everyone and, it would seem, fully studied, contains enough secrets and mysteries that can surprise. There are many interesting facts about chocolate delicacy, thanks to which you can take a fresh look at this dessert.

An interesting fact that is little known: lovers of this sweet have their own day when they can indulge in gastronomic pleasures. World Chocolate Day has been celebrated on July 11 since 1995. In many cities, thematic festivals and exhibitions are held on this day.

Harmful or beneficial

There are few misconceptions about any product as there are about chocolate. Tooth decay, allergies, addiction, extra pounds - everything is not attributed to him. Fortunately, scientists have conducted a sufficient amount of research that can dispel all doubts.

Of all the desserts, chocolate is the least dangerous for dental health. This is due to the fact that cocoa butter has antibacterial properties. It envelops tooth enamel with a thin film, which prevents the harmful effects of bacteria that cause caries.

Japanese dentists have suggested adding cocoa bean shell extract to toothpastes and mouth rinses because they consider this extract to be a very effective component.

Regarding concerns about your figure, all the facts suggest that chocolate can become more of an ally in losing weight than an enemy. The calorie content of the dessert is due to the presence of glucose and milk in it, but these carbohydrates are consumed very quickly and do not have time to be deposited on the body in the form of fats. There are even interesting chocolate diets based on the fact that after a couple of small bars, the feeling of hunger quickly passes and the desire to overeat is no longer present. The accusation that chocolates spoil the skin is also not fair. The facts say: it is not cocoa that is to blame for this, but the amount of sugar that manufacturers add to candies, so you need to pay attention to ensuring that the products contain more cocoa butter and less sugar.

It is believed that chocolates can increase blood pressure due to the caffeine they contain. In fact, one bar contains six times less caffeine than a regular cup of espresso. Even cardiologists advise consuming several pieces of high-quality chocolate for preventive purposes, because the polyphenols it contains have a beneficial effect on work cardiovascular system and blood circulation.

“We won’t stand behind the price”

Most major exporters of cocoa beans and butter ship raw materials from Africa, where special varieties of cocoa are grown en masse. Growing such a planting is not an easy task: the fact is that the lifespan of a tree is 200 years, but the fruiting period is almost 10 years shorter and rarely reaches 25 years. Therefore, those trees that supply raw materials to the chocolate industry today were planted several years ago.

Nowadays, the plantings are being restored very poorly; in addition, cases of their complete destruction due to various diseases or drought have become more frequent, which makes the price of cocoa butter and cocoa beans higher and higher. It is possible that in a couple of generations chocolate desserts will become a luxury available only to the elite.

At the moment, the most expensive chocolate delight is the Le Chocolate Box. The manufacturer was an American jewelry company, and it did not deviate from its pricing principles, so a box of these chocolates costs 1.5 million dollars. This discouraging price can be explained simply: the interesting and unusual “filling” is bracelets, rings, earrings and other jewelry with diamonds and sapphires.

Mayan treasures

Historians know that the Mayans were big fans of the chocolate drink. Their name sounded like “chocolatl” - “water with bitterness”. The technology for making this drink was interesting and quite complex, but this could not stop real gourmets. The Mayans collected the beans and left them in the open sun to ferment, then baked them in a clay pot. Then the shells were removed from the beans and crushed using a special device - a Metate crusher.

In order to achieve a refined taste, spicy additives were added to the ground mass. This blank was used to make briquettes that were delivered to those thirsty for a hot drink. The briquette was broken and brewed in water until foam appeared. One of the fanatical lovers of this chocolate drink was Montezuma, the most famous of the Aztec emperors.

The ruler’s love acquired manic proportions: in a day he could drink about 50 cups of the drink. For him, honey, thick agave juice and vanilla tree bark were added to the dessert. Archaeologists have established the fact that after death, several cans of chocolate were left in the burial place next to Montezuma’s body, so as not to deprive the emperor of his favorite treat in the afterlife.

The special position of cocoa in the Mayan civilization made it a kind of currency. Cocoa beans could be used to purchase many goods and services. For example, a turkey carcass could be purchased for 20 cocoa beans, the cost of a slave was 100 beans, and the services of a priestess of love were valued at 10 beans. The first “counterfeiters” appeared there, passing off painted clay fakes as real beans.

In the 16th century, chocolate became one of the first products that Columbus brought to the Old World. The conquistadors did not particularly like this taste, but the interesting, invigorating aroma immediately gained a huge number of admirers throughout Europe.

Who grows cocoa

It has been established that the first chocolate bar was produced by the Cadbury confectionery company in 1842. This happened in England, but since then production has spread throughout the world. In the early days, the industry thrived on the slaves who toiled on the plantations.

Nowadays, millions of people who eat chocolate every day most often do not realize that about 900 cocoa beans are needed to make one such bar weighing a kilogram. In order to grow and harvest the required amount of cocoa, enormous human labor is still needed. Since 70% of chocolate raw materials are grown in Africa, where the use of technology is impractical due to the cheapness of human labor, even now a large percentage of plantation workers are children. Experts have established the fact that African chocolate farms employ a huge number of children under the age of 14 years.

Many of them come here in search of food and at least some kind of salary, and some are sold into slavery by relatives. Often employers treat them the same as livestock. All these children have never in their lives tried the product they have been working on all their lives.

How much chocolate is in chocolate

It would be more correct to call this interesting product chocolate-containing. This is explained by the fact that different varieties contain different amounts of cocoa mass and cocoa butter. The highest figure - 60% - is typical for the black bitter variety, which is rarely enjoyed by children, but is often appreciated by adults.

In dark varieties, the content of the main component is almost two times lower and amounts to 35%, but more sugar is added here.

The dairy variety was invented relatively recently. It was made by mixing 10% cocoa powder and milk powder, cream or condensed milk. This variety was invented with the participation of one entrepreneur, whose name is now known throughout the world - Nestle. Over the course of several decades, Henri Nestlé became one of the largest businessmen in this industry.

White chocolate is made without adding cocoa powder; the recipe contains only fruit oil. There are connoisseurs who prefer to eat pieces of pure cocoa butter as dessert, enjoying the interesting aroma and delicate taste without being distracted by the sweetness of sugar. Doctors and nutritionists say that the higher the cocoa content and the lower the amount of other additives, the higher the benefits of this dessert.

Country of sweet tooth

It’s not for nothing that Swiss and Belgian chocolatiers are considered the best in the world. It has been established that it is in these countries that chocolate treats are eaten the most. According to statistics, for every resident of Switzerland there is almost 12 kg of this dessert per year, and for every resident of Belgium - 11 kg. Not only adults are taken into account, but even infants who cannot yet bite off even a small piece.

The most famous dessert in the world is no less loved in Germany, where every resident of the country buys 11 kg of bars per year. Japan is at the opposite pole of the love for chocolates: here the consumption of cocoa products stopped at 2.2 kg per year per person.

War and sweets

An interesting fact is that during World War II, chocolate was included in the food program to feed soldiers. This interesting solution was wise, since the constant presence of this product in the diet gave several advantages at once. Doctors have long known the excellent pain-relieving properties of chocolate products. This happens when endorphins, produced from the satisfaction of taste buds, enter the brain. In addition, caffeine and theobromine can quickly increase the body's energy production. Energy drinks also produce the same effect, but after them there is a catastrophic depletion of strength, which is not observed after chocolate treats.

But in the realities of the army, another problem arose - excessive consumption of delicious dessert. For this, an unusual and interesting decision was made: the taste was specially modified so that it would not be very successful, and this saved the soldiers from abusing and quickly eating chocolates.

This was not the only such episode. A similar diet was developed for participants in the military operation Desert Storm. Military doctors, together with Hershey’s specialists, have created interesting bars with an unusual formula. Since the operation was carried out in a hot area and the melting point of cocoa butter is 34°C, the bars were heat-resistant so as not to melt prematurely. They easily withstood temperatures up to 60°C, and did not melt either in the hands or in the mouth.

But wartime use was not limited to diet. The German military developed an explosive in the form of a chocolate bar. When they tried to break it, the device detonated and exploded.

Libido of a sweet tooth

Historians have established an interesting fact: the famous mistress of Louis XV, Madame Pompadour, not only loved to eat chocolate, but considered this delicacy to be the key to her vibrant sex life. The Marquis de Sade, who is still considered the first sexologist in the world, attached no less importance to this product.

This interesting point of view has been confirmed by scientists. Studies have found that the substances contained in cocoa beans increase libido, increase the intensity of sex life and make achieving orgasm faster. This rule applies to a greater extent to women, but often the same effect is observed in men.

A relative of opium

It is widely believed that systematic consumption of chocolate can cause addiction. Of all chemicals, which it contains, caffeine and theobromine can cause this effect. But their concentration is so low that to develop drug addiction, you need to eat a half-kilogram bar every day for several months. It’s not easy to overcome such a dose of sweets.

Chocolates, cakes, ice cream, hot drinks and cocktails - we have all this thanks to cocoa beans. How often do you eat chocolate? How much do you know about him? Here are fifteen facts about chocolate that you will be interested in knowing.

Chocolate is made from vegetables

More precisely, from a vegetable. Cocoa beans grow on a tree of the mallow family. And the fruits of this tree are real vegetables.

White chocolate is not chocolate

White chocolate does not contain cocoa at all, so it cannot be called chocolate in the literal sense of the word. All it contains is cocoa butter. But this is not enough to be called real chocolate.

Cocoa beans are native to Mexico and Central and South America.

It is believed that the inhabitants of these places first began to grow beans as early as 1250 BC, and possibly earlier.

Hot chocolate was the first chocolate treat

Cocoa was brewed in Mexican and Aztec cultures.

This bitter drink was poured out to guests at special events, such as weddings.

Marie Antoinette loved hot chocolate in its modern form

The Queen of France had a great sweet tooth and loved not only cakes, but also hot chocolate, so it was often served at the Palace of Versailles.

It was also considered an aphrodisiac.

Cocoa beans were used as currency

The Aztecs valued and loved cocoa beans so highly that they used them as currency.

Spanish monks helped distribute chocolate

After cocoa beans and chocolate were introduced to Europe, Spanish monks took them with them to various monasteries. This greatly accelerated the spread of the new delicacy.

Solid chocolate was invented in Britain

Chocolate, as we imagine it today, was invented at the J.S. Fry&Sons" in Britain. Confectioners combined cocoa butter, sugar and liquid chocolate.

This resulted in a grainy and hard form that gradually replaced the drink from cocoa beans.

Milk chocolate was invented in Switzerland

Daniel Peter created this tasty treat in 1875 after eight years (!) of trying to develop the perfect recipe.

The key ingredient in his discovery was condensed milk.

Making chocolate is hard work

Cocoa beans don't magically turn into chocolate. It takes about one hundred beans to produce one chocolate bar.

The first chocolate bar was opened in England

Back in 1842, Cadbury opened the world's first chocolate bar. The company still exists.

Most cocoa beans grow in Africa

Today, almost 70% of cocoa beans come from Africa.

The state of Cote d'Ivoire is the largest producer of beans, providing 30% of the world's cocoa.

Cocoa trees can live up to 200 years

However, these trees can produce the necessary and viable fruits for only 25 years. So little!

There are two types of cocoa beans

Noble, or criollo, and consumer, or forastero. Most modern chocolates are made from the second type, as it is easier to grow. Although the noble ones have a deeper chocolate taste.

One of delicious drinks hot chocolate is rightfully considered. The name itself suggests that the mixture contains real chocolate. You can drink it in the morning and at any time of the day. The basis of this wonderful drink is cocoa, however, different nations they do it differently. Europeans prefer a simple composition - normal fat milk and cocoa powder. In Russia, chocolate bars are mostly diluted in milk. Water is often used instead of milk to reduce the calories in hot chocolate. To obtain a refined taste, add spices, including vanilla and cinnamon.

How many calories are in hot chocolate?

Hot chocolate is high in calories and is a nutritious drink. And sugar is almost always added to it, which seriously increases the number of calories. Therefore, sweet hot chocolate is not recommended for overweight people. In general, the number of calories in a drink directly depends on the recipe, that is, on what ingredients it was made from.

Hot chocolate has a calorie content of about 150 kcal per 100 grams. This is an average for different recipes. If it is important to control the calories of the drink, then it is better to calculate the number of calories in 250 milliliters of the drink (this is a large cup of tea). The fact is that the density of hot chocolate is always higher than the density of water, and in a standard 250 ml cup of hot chocolate there will be 350 g.

Thus, a standard cup (tea) of hot chocolate without added sugar contains approximately 525 kilocalories, which is already a decent figure. A sweet drink will be even more high in calories. Calculating how many calories are in hot chocolate should take into account its density and recipe.

Chemical composition of hot chocolate and its nutritional value, content in 100 grams of drink:

• carbohydrates - 42-50 grams;
• fats - 5 grams;
• proteins (proteins) - 3 grams.

From these figures it is clear that the high amount of calories in the drink is due to the high carbohydrate content. However, hot chocolate contains significant quantities of B vitamins, riboflavin, thiamine and fat-soluble vitamin E among its ingredients. The hot chocolate formula also contains such valuable minerals as Ca (calcium), Mg (magnesium), K (potassium), Fe (ferrum or iron) and P (phosphorus).

Gallic acid and especially flavonoids give hot chocolate its special piquant properties. Cornell University has proven that powerful antioxidants, which include vitamin E, are contained in much larger quantities in a hot chocolate drink than in solid chocolate, green tea or wine. And they act much faster. From a brief listing of the main components it is clear that chemical composition and the nutritional value of hot chocolate is rich.

Hot chocolate - benefits and harms

Many people are interested in whether hot chocolate is good for the human body, and what actually outweighs hot chocolate – the benefits or harm to health? It’s immediately worth noting that the benefits of hot chocolate have been studied since the 19th century, and since then a lot of reliable data has accumulated. Scientists assure that the benefits of chocolate are many times greater than the harm. In general, this drink has a general strengthening effect, improves people’s mood, invigorates and improves tone. It increases brain activity and performance.

Hot chocolate exhibits all these characteristics (benefits and harms) more strongly than a solid bar. The fact is that chocolate bars are produced at very high temperatures, which destroy many useful substances. Under domestic conditions, such temperatures are not reached, and hot chocolate retains much more beneficial bioactive substances. Since ancient times, this drink has rightfully been considered an excellent cure for the blues and even an effective aphrodisiac. And today, beautifully decorated hot chocolate is served to enhance sexual desire.

Let us briefly list 8 main reasons to love this drink:

Diabetes mellitus is a contraindication to drinking hot chocolate

So, the main benefit of hot chocolate is provided by endorphins, which significantly improves mood and activates tone so well that a person can independently cope with any stress and even depression.

However, we should also talk about the dangers of hot chocolate. It only appears when consumed in excess. Basically, the harm can be caused by nitrogen-containing purines: if they are consumed in excess, salts are deposited and gout develops.

In addition, thickeners in cocoa powder, as well as raising agents and flavorings, can trigger allergies. When purchasing cocoa powder you should choose natural product, and not mixtures based on it. When choosing, be sure to read the ingredients and pay attention to the manufacturer.

Hot chocolate is contraindicated for people with the following diseases:

• atherosclerosis;
• gum disease;
• childhood;
• diseases of the urinary system (including kidneys) and reproductive system;
• obesity;
• metabolic disorder;
• pyelonephritis (purulent inflammation of the renal pelvis);
• diabetes mellitus;
• inflammation of the bladder (cystitis).

Thus, the real benefits of hot chocolate are undeniable and have long been proven, and the harm is conditional and insignificant. However, you should not abuse the drink; doctors recommend no more than 2 cups per day.

Video of making hot chocolate at home

httpss://youtu.be/Bw2RDa7wxvo

How to make hot chocolate

Almost every country in the world brews hot chocolate. Often the drink is prepared according to the wishes of customers, and the original recipe is compiled on site. But the base is always cocoa with milk or water, often sugar is added to the cup. Whipped cow's or vegetable cream, spices, alcohol are additional ingredients. To thicken the drink, starch is brewed in it.

The most complex drink with a recipe was recorded in Spain. There, cinnamon powder, crushed hazelnut kernels, natural honey, anise seeds, dry hot pepper, rose petals, sandalwood bark (powdered). Despite the great variety of recipes, we will present the most popular and simple hot chocolate recipes. Want to make your own hot chocolate?

Easy hot chocolate recipe

The simplest hot chocolate is prepared with milk and a solid chocolate bar, more precisely, from 50 grams of milk and 200 g of dark chocolate bar - these are all the ingredients for a simple hot chocolate recipe.

This amount makes 2 servings of the drink. The mixture is prepared in a water bath, since milk should not be heated above 50 degrees Celsius. While it is heating up, break the chocolate bar into pieces and gradually throw them into a container with milk, that is, you should not pre-heat the chocolate. Instead of dark chocolate, you can take milk or chocolate bars.

Stir until the chocolate pieces melt into the milk. Do not bring the mixture to a boil. Ready dish served in ceramic cups with a little cold water in a separate bowl. Water is needed to wash down the very rich taste. To decorate the drink, you can use cocoa with marshmallows.

Cinnamon Hot Chocolate Recipe

To prepare this delicious hot drink you will need:

• 200 ml milk of normal fat content;
• 50 ml of pre-boiled water;
• 50 g dark (bitter) chocolate;
• 1 tsp. Sahara;
• 1 tsp. cinnamon powder;
• confectionery powder for decoration.

In a metal bowl, ladle or saucepan, combine water, milk, sugar and cinnamon powder. Heat over low heat and bring to a boil.

While the liquid mixture is heating, grate the chocolate. To prevent the taste of chocolate from spoiling, pour it into a liquid that is not too hot and stir immediately.

When the chocolate chips are completely dissolved, pour the drink into a tall glass and sprinkle with sprinkles for decoration. Hot chocolate with cinnamon will not only allow you to enjoy the invigorating taste, but also get aesthetic pleasure from the very ceremony of drinking the aromatic drink.

Brazilian hot chocolate recipe

Brazilian hot chocolate is a must-have breakfast drink.

To prepare it you will need:

• 500 ml milk;
• 125 grams of bitter (dark) chocolate;
• 100 g granulated sugar;
• 60 ml freshly prepared strong coffee, hot.

From the specified amount of products you get 2 servings of the drink.

It is prepared as follows:

• Boil 250 ml of water.
• Throw the whole chocolate bar into it and mix thoroughly until the bar is completely dissolved.
• Pour milk, coffee and sugar brought to a boil into the resulting mixture. Keep on low heat, stirring continuously until the sugar dissolves.
• Pour the resulting drink into tea cups and serve.
• Adding alcohol is allowed, this will only be a plus. True, alcohol makes the drink unsuitable for children and pregnant women.

The inventors of this drink are American Indians. But there children and women could not drink it, because it necessarily included alcohol. The Indians also added hot spices, mainly chili peppers, to hot chocolate. That's why it was called bitter water, translated from the Aztec language Chocolatl. The drink was always cold. Ancient Indians used it during religious rituals.

Europeans learned about hot chocolate after the discovery of America, but significantly adjusted its recipe: they began to add sugar, and to better dissolve the cocoa powder, they began to heat the base. To prevent the drink from being too thick and greasy, milk was added to it. Europeans liked hot chocolate, and in the 18th century chocolate salons flourished throughout Europe, where visitors could buy a wonderful drink. Today, the main problem of drink lovers with cocoa is to reduce the high calorie content of hot chocolate.

So, the ancient Mayans gave humanity a wonderful drink made from cocoa beans, and we gratefully accepted this heritage in the form of a wonderful delicacy. Today you can prepare a traditional drink from ground cocoa beans, or you can follow the path of least resistance and use a ready-made chocolate bar, dissolving it in hot water or milk. Those with a sweet tooth add sugar, while gourmets add any seasonings and spices. All this will be called hot chocolate.