5. making an individual-size chocolate bar, for instance, takes at least two-to-four days. the first step in the manufacturing process is cleaning the beans. roasting is the next step in the chocolate-making process. The cocoa beans are roasted in large rotary cylinders for 30 minutes to two hours at temperatures of at least 250 degrees Fahrenheit.

6. Light shell fragments leaving behind the “nibs,” coarse pieces of cocoa beans that are the basis of all chocolate products. The nibs contain about 53 percent cocoa butter, Now, the process takes two separate directions: The chocolate liquor destined to become a cup of cocoa is pumped into giant hydraulic presses weighing up to 25 tons each. liquid. It will be used to make chocolate. Cocoa butter is unique among vegetable fats because it is a solid at normal room temperature and melts at 90 to 93 degrees Fahrenheit, The pressed cocoa cake that remains after the cocoa butter is removed can be cooled, pulverized and sifted into cocoa powder. While cocoa butter is removed to make cocoa powder, it must be added to make chocolate. This holds true of all eating chocolate, whether it is dark, bittersweet or milk chocolate.

7. Milk chocolate, the most common form of eating chocolate, goes through essentially the same mixing process except that it involves using less unsweetened chocolate and adding milk the mixture is “tempered” — a process of carefully cooling the mixture while continually stirring it. Finally, the liquid chocolate is ready to be poured into molds shaped like the final product.

8. Computers control the entire manufacturing process. They regulate temperatures, stabilize the moisture content of the air and control the carefully timed intervals of each manufacturing operation. Only the purest, high-quality ingredients are used to make chocolate. Raw materials such as milk, nuts, and flavorings are carefully tested for safety and purity before they are accepted as ingredients. Cleanliness also is stressed in the chocolate factory. Stringent daily sanitation programs.

9. Flavonoids are polyphenolic compounds of plant origin They can be found in most chocolate and cocoa products The main flavonoids in cocoa and chocolate are flavanols, specifically, the flavan-3-ol class of flavonoids, and proanthocyanidins

10. Research published Research published to date demonstrates that the cocoa bean is a rich source of flavonoids. These flavonoids are found in cocoa powder, baking chocolate and milk chocolate, among other foods. Cocoa flavonoids, in early-stage research, show potential health benefits (e.g., the promotion of cardiovascular health, and other possible health benefits). Chocolate needs to be consumed responsibly, in moderation, due to the potential of high-caloric consumption to increase weight. More research is needed to further understand physiological effects of cocoa flavonoids.

11. Fact about chocolate Chocolate Does Not Cause Acne Chocolate Contains Beneficial Antioxidants Chocolate Contains Very Little Caffeine Chocolate’s Cocoa Butter does Not Raise Your Body’s cholesterol Chocolate Is Not Addictive Chocolate Is Not A Major Cause Of Dental Cavities Chocolate Is Not a Significant cause of Migraine Headaches Chocolate Does Not Cause Obesity Chocolate Contains Nutrients Everyone Needs

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13. Hana Horáková Tomáš Sedlařík