Spanish explorer Hernando Cortez discovered in Mexico at the beginning of16th century that the local Aztec king drank a drink made of cocoa beans with water and spices. Cortez brought it back to Spain in 1528 and planted cocoa trees on an island in West Africa.
At that time, although the taste of chocolate was not bad, it could not be said to be excellent. Because there is a problem in the production process, that is, cocoa powder contains oil, which makes it difficult for cocoa to blend with water and milk, thus affecting the taste of chocolate. 1829, Dutch scientist Hao invented cocoa bean degreasing technology, which made the color, fragrance and taste of chocolate more perfect.
Since then, chocolate has swept the world.
Extended data
Chocolate is one of the most popular sweets for consumers. Although there are many varieties, the quality is uneven. The quality of chocolate can be identified by the following methods:
1, the melting point of chocolate is 36 degrees Celsius, which melts in the mouth and there will be no residue in the teeth.
2, knock on the table, high-quality chocolate is hard, and it is very brittle when eaten in the mouth.
3. Open the package, you can see that the most striking feature of high-quality chocolate is bright brown. Dark and dull chocolate is either due to low production technology or poor quality, while inferior chocolate is almost dull, very rough in appearance and even cracked.
4. Smell. Good quality chocolate has a strong and unique flavor. In order to supplement and enrich this flavor, raw materials that produce other flavors are often added to chocolate, such as milk powder, cream, malt, flavored dairy products and so on. If the aroma of chocolate is weak, the quality will be poor.
5. Taste. The combination of various materials produces the comprehensive taste of chocolate. This taste depends largely on the cocoa butter in cocoa. Theobromine and caffeine in cocoa butter bring pleasant bitterness, while tannin in cocoa butter brings slightly astringent taste. Sugar is the basis of sweetness, which plays a role in regulating the taste and makes the bitterness, astringency and acidity brought by cocoa delicious. If it tastes rancid and musty, it is inferior chocolate.