Chocolate

Chocolate was the descendants's product from his original cocoa crop came from American Tengah. The crop part that was taken to produce chocolate was the seed that was received inside cocoa. One cocoa contained 30 as far as 40 seeds. The chocolate seed that has dipanen afterwards difermentasi, dikeringkan, was roasted, and was pressed to be taken his oil. Fermentation was the treatment that was influential towards the typical aroma chocolate.

The main component that played a role in in the formation of the aroma being tannin. Chocolate oil was also famous with the term cocoa butter. The waste of chocolate oil that had the shape of paste afterwards was cooled down, was rolled, clan was sifted until being received the chocolate powder or cocoa powder. The chocolate powder was still containing quite complete nutrients, especially the carbohydrate, protein, fibre, and several minerals.

The chocolate powder also still was containing fat in a small number. The minor component other in the chocolate powder was teobromin, caffeine, polifenol, clan water. The chocolate powder was afterwards made the raw material in the production of commercial chocolate, that is as the framer of batter. So that the feeling and his aroma are better, in the chocolate powder it was added cocoa butter. The content cocoa butter in the correlated chocolate product positive with the quality of the product and of course with his price.