Chocolate originally came from Central America, where the tropical rain forest was covered with lush wild cocoa trees and the trees were covered with fruit cocoa beans.

1300 years ago, the Mayans began to make drinks with roasted cocoa beans.

1828, VanHOUTEN of the Netherlands made a cocoa press to extract the remaining powder from cocoa liquor. VanHOUTEN squeezed cocoa butter mixed with crushed cocoa beans and white sugar, and the world's first chocolate was born. Cocoa beans are fermented, dried and baked, and processed into cocoa liquid, cocoa butter and cocoa powder, which will produce rich and unique fragrance, which is the theme of chocolate.

Extended data

Chocolate is made from a variety of raw materials, but its flavor mainly depends on the taste of cocoa itself. Cocoa contains theobromine and caffeine, which brings pleasant bitterness; Tannin in cocoa has a slight astringency, and cocoa butter can produce a full and smooth taste. But it can be bitter, astringent and sour, and cocoa butter is slippery. With the help of sugar or milk powder, cream, malt, lecithin and vanillin, chocolate not only keeps the unique taste of cocoa, but also makes it more harmonious, pleasant and delicious through exquisite processing technology.

After the cocoa beans are dried and stored, they are purchased by the chocolate raw material factory, and the processing process begins. It can be roughly divided into baking, crushing, blending and grinding, refining, deacidifying, tempering the mold and other steps. After cocoa beans are crushed, theobromine in bean kernels flows out and becomes thick paste, which is mostly used for medical treatment and beauty. The remaining cocoa residue is rolled into cocoa cubes, which are the raw materials of chocolate. After blending and grinding, chocolate began to have bitterness and sweetness, milk and so on.

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People's Network-Looking at Chocolate in the G Age in Past Life.