There is practically no person who does not love chocolate. This delicacy is regularly consumed by people of all ages, and connoisseurs of sweets are ready to eat literally kilograms of this miracle of confectionery thought. But, unfortunately, like many modern products, chocolates contain a lot harmful substances, so many sweet tooths learn to prepare this delicacy in their own kitchen. And it is not at all difficult, as many people think. It is only important to stock up on quality ingredients and follow the preparation steps step by step. Let's look at how to make chocolate at home in several popular options.

Classic chocolate recipe

This short instructions will tell you how to make chocolate at home, as close as possible to real authentic chocolate in taste and appearance.

You will need:

• Grated cocoa – 200 g;
• Cocoa butter – 100 g;
• Powdered sugar - 3 tablespoons.

Sugar in this recipe It is better not to use it, since its crystals take much longer to dissolve compared to powder.

Cooking process:

1. Melt the butter in a water bath, then add the ground beans;
2. Gently stir the mixture with a whisk and wait for them to melt. Add powdered sugar;
3. Stir everything thoroughly again, remove the mixture from the water bath and distribute into molds;
4. Leave to cool at room temperature, then place in the refrigerator for 30 minutes.

Homemade milk chocolate

Such a delicate natural delicacy without any extraneous additives will definitely be appreciated by sweet tooth lovers.

List of components:

• Grated cocoa beans – 100 g;
• Powdered milk – 2 teaspoons;
• Condensed milk – 4 teaspoons;
• Cocoa butter – 50 g.

How to make milk chocolate at home:

1. Combine the ground beans and butter in one bowl and melt in the microwave for 2-3 minutes or in a water bath;
2. When a homogeneous consistency of the mixture is formed, add condensed milk to it;
3. Gradually add in small portions powdered milk and knead the mass until smooth, then beat with a mixer or blender until it resembles a batter that maintains its shape.

You need to fill the molds with the finished product, let it sit for a while. room temperature and place in the refrigerator to harden for an hour.

Another milk chocolate recipe

Brown beans are very difficult to find in stores, so they can be replaced with a powdered counterpart.

Components:

• Half a glass of granulated sugar or powdered sugar;
• Butter – 160 g;
• A quarter cup of flour;
• Cocoa powder – 2 cups;
• Milk – 150 ml.

Making homemade chocolate from cocoa:

1. Grind the powder component with the butter using an ordinary spoon or using a blender;
2. Heat the ingredients in a water bath, add flour and sugar in small parts, pour in milk. Mix the mixture thoroughly to avoid the formation of lumps and burning;
3. We continue to steam the mixture until smooth, then remove the finished product, cool and pour it in the same way as in previous recipes.

Classic dark chocolate recipe

This cooking option is suitable for lovers of true chocolate taste.

You will need:

• Powdered sugar - 30g;
• Grated cocoa beans – 100 g;
• A pinch of vanillin and salt;
• Cocoa butter – 50 g.

Easy to prepare yourself:

1. Place all components in a water bath. Stir constantly and wait for the powdered sugar and butter to melt, after which the mass will become homogeneous and acquire a beautiful brown-black hue;
2. You can add nuts, coconut flakes, candied fruits, or the filling you like to the resulting composition. A drop of hot red pepper will wonderfully highlight the taste of this sweetness;
3. We distribute the liquid mixture into molds, let it cool, and put it in the refrigerator to harden.

Option with butter

All chocolate recipes made from cocoa powder are very easy to prepare. This option is no exception.

Ingredients:

• Cocoa powder – 40 g;
• Vanillin;
• Creamy spread – 75 g;
• Nuts – at your discretion;
• Granulated sugar - 2 small spoons.

Sweet treat recipe with photo:

1. Put sugar, vanillin, spread into a saucepan, melt them over a small flame, stirring all the time;
2. Add cocoa powder to the container, stir until smooth, but do not bring to a boil. At this stage, add nuts to the sweet composition as desired;
3. At the final stage, we handle the delicacy in the same way as in the cooking instructions described above.

Dark chocolate has a rich and noble taste.

White chocolate at home

Not only the classic product is popular, but also the confectionery masterpiece in white.

White chocolate recipe without adding cocoa butter

Required components:

• 50 g melted butter;
• 5 large spoons of liquid milk;
• A tablespoon of dried sesame seeds;
• 150 g of baby powdered milk formula “Malyutka”;
• 1.5 tablespoons of granulated sugar or powdered sugar;
• A small spoon of vanilla sugar.

In addition to sesame seeds, you can add coconut flakes, raisins, cinnamon, chopped nuts, candied fruits, and puffed rice to the mixture.

In most cases, infant formula is better than powdered milk because it contains smaller grains in its structure and tends to dissolve quickly. For the same reason, powdered sugar is used in the recipe instead of sand.

Cooking diagram:

1. First, mix the dry ingredients together: sugar, sesame seeds, vanilla sugar, baby formula;
2. Add milk and butter, mix;
3. Coat a piece of foil or the inner “golden” packaging of a chocolate bar with creamy spread and place it in a frost-resistant mold;
4. Spread a portion of the prepared mass over it in an even layer and try to give it the shape of a store-bought chocolate bar;
5. Fill the molds for cutting the dough mixture for baking shaped cookies with the remaining mixture, previously placed on foil;
6. Let's put them in the freezer for two or three hours.

White homemade chocolate with cocoa butter

Grocery list:

• 100 g of milk powder, cocoa butter, sugar or powdered sugar;
• 1/4 small spoon of crystalline vanillin.

Making white chocolate at home:

1. Break the cocoa butter into small pieces and melt in a water bath. Already at 40 degrees they will begin to melt;
2. After the butter has melted, add vanillin, granulated sugar, and powdered milk to the container, which can be replaced with neutral-tasting infant formula;
3. Stir the mixture thoroughly until the sugar crystals are completely dissolved;
4. Pour the delicious dish into molds, cool, and place in the refrigerator to harden.

Tempered chocolate

Tempering is heating to 40-45 degrees, then cooling the chocolate product to required temperature. During this process, the sweetness forms a stable shape and a hard, glossy state. This is needed for the following purposes:

• Get rid of the appearance of plaque on the surface of chocolate products;
• Increasing the melting temperature of the chocolate bar upon contact with your fingers;
• Acceleration of cooling of products when preparing dessert up to 5 minutes;
• Giving treats a bright shine and the correct shape.

Tempered chocolate is made at home in two ways.

The first, simplest and fastest is a water bath:

1. Slowly melt the chocolate until liquid and turn off the flame;
2. Remove the container and wrap it in cloth to keep warm;
3. Add a slice from the already tempered tile, stir the mass thoroughly until smooth, and cool.

The second method of tempering is in the microwave:

1. Grate the chocolate and pour the shavings into a suitable microwave-safe container;
2. We set the power of the device to 800-1000 watts and melt the product until it is almost melted, but so that a few shavings remain. To prevent overheating, check every 15 seconds;
3. At the final stage, we perform the same actions as in the previous method.

At the end of tempering after cooling, the finished product must have a certain temperature depending on the type of chocolate:

• White – 28 degrees;
• Dark – 31-32;
• Milk – 29-30.

For correct definition temperature, you need to use a special thermometer to control crystallization.

Video: Simple recipe for homemade chocolate

Many people know what chocolate is made from: cocoa beans and cocoa butter. Chocolate can be called the most popular sweet among both children and adults. It contains substances that affect a person’s emotional state, namely: feelings of joy and love.

You need to figure out what chocolate is made from. This is a confectionery product that is prepared on the basis of cocoa beans, or, more precisely, their oil.

It is obtained by processing the beans of the chocolate tree. They are peeled and fried, resulting in the fruits becoming dark brown in color. They produce three main components: cocoa mass, butter and cake. Chocolate products are made from a combination of powdered sugar, cocoa mass and butter, and cocoa powder is made from cake.

Cocoa beans are rich in caffeine and theobromine and in kind tart in taste. And chocolate itself in most cases contains various flavoring additives. These include vanillin, mint oil, coffee, cognac, and in some recipes alcohol and hot pepper are added. The filling can also be different, for example, they are added to chocolate products, nuts, candied fruits, raisins, waffles and even pieces of roasted cocoa beans.

How chocolate is made

The production process is divided into several stages or technological stages, namely:

Return to zmystWarehouse of modern chocolate

When purchasing a chocolate treat, you need to consider what the chocolate is made of. Today factories offer a wide range of such a product, but most often instead of chocolate we get a sweet bar. Unscrupulous manufacturers add not only the necessary components to the product, but also vegetable fats and soy. In this case it turns out not pure product, but a chocolate bar that does not contain the required concentration of nutrients.

High-quality chocolate should melt at a temperature that is equal to the indicators human body That's why it melts in your mouth so well.

Bad chocolate will not melt like that, because unnecessary impurities and fats slow down this process.

Please note Special attention on what chocolate is made from, and specifically on the percentage of cocoa beans and additives in finished product. For example, dessert or semi-bitter chocolate must contain at least 50% cocoa powder, bitter chocolate must contain 60% or more, and milk chocolate must not exceed the 30% barrier. The amount of added sugar directly depends on the type of chocolate. The classic composition includes:

• proteins: from 5 to 8%;
• fats: from 30 to 40%;
• carbohydrates: 5 to 6%;
• alkaloids: no more than 0.5%;
• minerals and tannins: no more than 1%.

All confectionery factories produce chocolate depending on the category of consumers. After all, what is allowed for adults is not necessarily allowed for children. For example, chocolate is prepared for children with the addition of a significant amount of dairy products and with a smaller percentage of cocoa liquor. There are also special sweets with vitamin supplements.

In order to expand the range of products, chocolate is produced various shapes, namely:

• in the form of monolithic or porous tiles;
• in the form of a monolithic or porous bar with and without different fillings;
• in the form of accessories, medals, coins and various figures, for example, animals, cars and so on;
• in the form of decorations or semi-finished products, with the help of which it is possible to make all kinds of confectionery products.

Return to chocolate type

Today, several types of chocolate are known, which are made with the addition of various components, such as cocoa beans, lecithin, palm or cocoa butter, as well as various flavors and fillings. The main types of chocolate include:

Chocolate slices

Each of us has been familiar with the taste of chocolate since childhood, but do you know what chocolate is made from? Most will say that it is made from cocoa beans, and to some extent they will be right, because... The main ingredients for making chocolate are: sugar, cocoa mass and cocoa butter, as well as flavoring and aromatic additives.

Cocoa liquor and cocoa butter are the main ingredients of chocolate and are obtained from cocoa beans.

Freshly picked cocoa beans do not have the taste and aroma properties characteristic of chocolate and cocoa powder; they have a bitter-tart taste and are pale in color.

Cocoa liquor is obtained by processing cocoa beans into cocoa butter. Heated crushed cocoa nibs are converted into grated cocoa by fine grinding in special mills, from which cocoa butter is squeezed out under high pressure using hydraulic presses.

Cocoa butter is fat squeezed from grated cocoa - ground beans of the fruit of the chocolate tree, and also the basis for chocolate production.

Types of chocolate

There are several main types of chocolate:

• dark or bitter chocolate,
• milk chocolate,
• White chocolate,
• ruby chocolate.

Black or bitter

Dark or bitter chocolate is made from cocoa mass, powdered sugar and cocoa butter. By changing the proportions of powdered sugar and grated cocoa, you can change the taste of chocolate - from bitter to sweet. The more cocoa mass in chocolate, the more bitter the taste and the brighter the aroma the chocolate will have.

Lactic

Milk chocolate is made from cocoa mass, cocoa butter, powdered sugar and milk powder. Most often, film powder milk with a fat content of 2.5% or dry cream is used. The aroma of milk chocolate is given by cocoa, the taste is given by the addition of powdered sugar and milk powder.

White

White chocolate is made from cocoa butter, sugar, milk powder and vanillin without adding cocoa powder. White chocolate gets its unique taste from special milk powder that has a caramel flavor.

Ruby

Ruby chocolate made from cocoa beans grown in Ivory Coast, Ecuador and Brazil. No berries or colorings are added to the chocolate. This type of chocolate, called “ruby”, has a natural pink color and a berry flavor.

Thus, now you know that chocolate is a confectionery product based on cocoa butter, which is a product of processing cocoa beans - the seeds of the chocolate tree.

Evgeny Shumarin

Reading time: 8 minutes

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Chocolate is perhaps the most favorite treat not only for children, but also for adults. Chocolate can be dark, milk or white, dessert, with nuts or raisins, with or without fruit fillings - the variety of sweet bars in stores is impressive.

But how to choose a quality product, what should real chocolate consist of, and what benefits does the delicacy provide? We reveal all the secrets of chocolate in this article!

What should real chocolate consist of?

Real chocolate is not very common on supermarket shelves today, and the price of a good bar is quite high. After all, such the product must not contain preservatives, and this is millions of losses for giant companies that mass produce chocolate products. If chocolate contains preservatives and stabilizers, it can be stored for a long time and without problems (for example, it does not melt when high temperatures during transportation and improper storage in the warehouse). Consequently, the likelihood of selling the entire lot increases. But chocolate without preservative additives does not last long or requires the right conditions storage, which means endless losses for the manufacturer - a spoiled product must be frequently checked for expiration date, and expired goods must be written off and disposed of.

It should be noted that natural cocoa butter is itself an antioxidant, which prevents fat oxidation. Therefore, chocolate with cocoa butter is sometimes stored for up to 2 years, but this only applies to real cocoa butter and manufacturers with a clear conscience, and does not apply to palm oil, soy and other cheap ingredients. By the way, they, when paired with preservatives, also allow you to store chocolate more than a year, but the quality and benefits of such a delicacy are already in doubt.

All sweet tooths will agree - high-quality chocolate should consist only of natural ingredients.

Composition of real bar (solid) chocolate:

• Cocoa liquor(the first stage of processing cocoa beans) – gives chocolate its characteristic dark color. It is this ingredient that underlies the bitter black delicacy.
• Cocoa butter(the second stage of processing cocoa beans) - thanks to this expensive ingredient, chocolate melts in the mouth and acquires its characteristic aroma.
• Powdered sugar– the third and final ingredient of the standard composition of dark chocolate.
• Powdered milk(sometimes cream) – used to make milk and white chocolate.

What other ingredients are used to make chocolate:

• Lecithin– helps give the delicacy fluidity (for pouring bars), and also acts as an antioxidant that prevents chocolate from aging. One cannot miss the fact that proper lecithin is a building material for cell membranes, and it is also indispensable for the functioning of the brain and liver. In addition, lecithin strengthens nervous system. A lack of lecithin in the human body leads to memory impairment, absent-mindedness and a feeling of constant fatigue.
• White chocolate consists of milk powder and cocoa butter. It is the absence of cocoa powder and grated cocoa that makes the product light.
• Sugar Today it is used in the manufacture of almost all types of inexpensive chocolate. Those with a sweet tooth should remember that white chocolate has a very high sugar content, and the calorie content of a white bar is the highest among other types of chocolate.
• Vanilla is a natural flavoring most commonly used in the production of white chocolate.
• Cocoa powder– a cheap, low-grade ingredient, often used for counterfeiting, and chocolate experts will confirm this. Cocoa powder is the residue (cake) after pressing the oil from cocoa beans, and chocolate with its addition turns out to be a low-grade product.

The benefits of chocolate - vitamins, micro- and macroelements

Good chocolate is a storehouse of vitamins, so with each bar you will receive not only pleasure, but also benefits for the whole body.

Vitamins, micro- and macroelements in chocolate:

• Vitamin A– has a beneficial effect on vision, bone growth, skin health, and also helps maintain immunity.
• Vitamin B complex– nervous system, amino acid metabolism, carbohydrate metabolism, muscle development, proper functioning of the gastrointestinal tract, prevention of heart disease, as well as growth and restoration of body cells, stimulation of the synthesis of adrenal hormones, work of the liver and pancreas. In short, B vitamins are extremely beneficial for our body.
• VitaminPP– antioxidant, fights inflammation, stimulates heart function, participates in the absorption of fats and amino acids, and also plays important role in the formation of red blood cells, protects against thrombosis, hypertension and diabetes, stimulates the production of gastric juice. Vitamin PP also helps fight severe migraines.
• VitaminD– responsible for the development and growth of bones, preventing rickets, arthritis, osteoporosis, reduces the risk of developing diabetes mellitus and atherosclerosis, and also supports immune system, preventing the development of cancer cells.
• Vitamin E– a strong antioxidant, found in large quantities in dark chocolate. Facilitates diabetes mellitus, has a beneficial effect on the immune system, prevents anemia, promotes proper blood clotting, and strengthens capillary walls. In addition, vitamin E relieves leg cramps, increases skin elasticity, slows down the aging process and even increases sexual desire.
• VitaminF– strong nails, moisturized skin, healthy hair. Prevents the formation of blood clots by thinning the blood.
• Calcium– for strong bones.
• Magnesium – increases resistance to stress.
• Potassium – stimulator of nerve impulses, assistant in neuromuscular activity. Regulates oxygen levels in the brain and is responsible for the development and growth of the muscular system.
• Phosphorus– necessary for good brain function.
• Fluorine– Contrary to the general belief that chocolate causes tooth decay, fluoride in high-quality chocolate helps strengthen teeth.
• Tannins – These are substances without which it is impossible to remove radionuclides from the body. And to refute the statement that chocolate is harmful to teeth, tannin prevents the formation of plaque, having antibacterial properties. Tannin also strengthens blood vessels and improves digestion.
• Iron– protection against anemia.
• Zinc– formation of libido, strengthening the immune system, protecting skin cells from wrinkles and other problems.
• Copper– helps absorb iron, promotes proper development blood vessels, connective tissues, and ensures healthy skin.

Calorie content of bitter (black), milk and white chocolate

Chocolate is not only tasty, but also a fairly high-calorie product that quickly saturates the body with energy.

Calorie content of dark chocolate – 518 Kcal.

Calorie content of milk chocolate – 536 Kcal.

Calorie content of white chocolate – 554 Kcal.

On a note! The average values ​​for the calorie content of chocolate are given - depending on the origin (brand of delicacy) used to make the standards, and the presence of additives in the product, the value may differ. In other words, The calorie content of identical chocolate bars may vary slightly between brands.

The harm of chocolate

Harmful properties apply more to milk and white chocolate, but it cannot be denied that even the healthiest dark chocolate can be harmful to your health if you eat a lot of it.

Harmful effects of chocolate if consumed in excess:

• Chocolate is a treat enough high-calorie, which can lead to a set extra pounds. And this is a direct path to heart disease. Do you like chocolate? Learn to burn calories in the gym or at the stadium!
• Increased excitability and insomnia- the result of theobromine, which entered the body along with a large amount of chocolate.
• Sugar harms teeth and there is a lot of it in white chocolate. Remember: The darker and bitter the chocolate, the more cocoa it contains and the less sugar the recipe requires.
• Tannin It is not only beneficial, but can also cause harm - it constricts blood vessels, so if it enters the body in large quantities it can cause a headache.
• Nitrogen containing elements cocoa beans interfere with metabolism, so people suffering from obesity and diabetes should eat chocolate with caution.

Is it possible to be allergic to chocolate?

Like any other product, you can be allergic to cocoa. As you may have guessed, There is no allergy to chocolate itself– she appears in case of intolerance to certain ingredients or as a result of eating a large amount of treats. If you are prone to allergies to cocoa, nuts, dried fruits and other products in chocolate, be careful with sweet experiments.

At what age should you give your child chocolate, and does it spoil children’s teeth?

Enjoy chocolate children under 5 years old nutritionists not recommended. Firstly, dark chocolate excites the nervous system, and your baby will become capricious and have trouble sleeping. Secondly, milk and white chocolate contain a lot of sugar, and it is harmful to the vulnerable child's body: Sugar not only disrupts the baby’s diet, making soups and other dishes tasteless, but also negatively affects the development of teeth. Thirdly, a large amount of fat in the treat is an unbearable burden on the child’s stomach, liver and pancreas.

Why does chocolate spoil children's teeth? After all, we have already said that tannin prevents the formation of plaque. It's all about the sugar– kids don’t like real dark chocolate, and sweet milk or white chocolate contains an increased amount of sugar (and this is the favorite food of bacteria).

Note to moms! Chocolate experiments on a child ahead of time can provoke severe allergic reactions - severe itching, skin rashes, as well as abdominal pain (often heartburn - it is provoked by caffeine) and bowel disorders. If you want to protect your baby from diabetes, obesity and other health problems, start giving chocolate to your child at the age of 5 - the later the child discovers sweets, the better!

Chocolate is contraindicated:

• Children with problems absorbing lecithin.
• Children with lactase deficiency.
• Hyperactive kids.
• Children with disorders of the gastrointestinal tract.
• Kids with overweight or suspected diabetes.
• Children with problems with the cardiovascular system.

Chocolate for diabetics is produced using sugar substitutes, for example, fructose, sorbitol, xylitol, mannitol.

Nutritionists recommend that people with diabetes consume only dark chocolate with a cocoa content of at least 70% - this delicacy has the least amount of sugar and no animal fats (they come from milk, which is found in milk and white chocolate).

Due to its composition, special diabetic chocolate does not affect blood glucose levels.

Is chocolate good for you during pregnancy?

Women all over the world love chocolate, and not all of us can afford to give up the treat during pregnancy. So is it worth limiting yourself in pleasure?

Nutritionists say that during pregnancy you can and even should eat chocolate, but your choice should be made in favor of a moderate amount of the bitter delicacy, but it is better to avoid milk and white chocolate altogether.

As we have already said, chocolate is rich in vitamins, micro- and macroelements, therefore it will have a beneficial effect on fetal development and well-being. expectant mother.

Pregnant women take note! A large number of caffeine provokes heartburn, and excessive consumption of chocolate reduces blood flow to the uterus, thereby limiting the supply of oxygen to the fetus and depriving it of normal nutrition. Risks – miscarriage or premature birth. In addition, excessive consumption of chocolate during pregnancy and after childbirth provokes an increase in acetone in the baby’s blood.

Chocolate in moderation expands blood vessels, relaxes smooth muscles, preventing the appearance of high blood pressure in pregnant women, and also saves from late toxicosis, improves the mood of the expectant mother, and serves as a strong antioxidant.

5 reasons to eat real chocolate every day

The main reason to eat chocolate every day is the pleasure that the taste of the delicacy gives us. But there are at least 5 more good reasons to regularly consume chocolate.

5 good reasons to eat real chocolate every day:

5 myths about chocolate

1. Chocolate causes tooth decay. This myth can be classified as one of the top three. But research has found that real dark chocolate, unlike table sugar, contributes little to plaque formation. Moreover, fluoride, which is contained in the treat, strengthens tooth enamel, and cocoa butter reliably envelops the teeth with a film, protecting them from the effects of harmful food.
2. Dark chocolate is more harmful than coffee because it contains a lot of caffeine. This is a misconception - a cup of coffee contains 180 mg of caffeine, while one bar of chocolate can only offer you 30 mg of caffeine. Therefore, chocolate is healthier than coffee, so next time treat yourself to a chocolate bar instead of your favorite espresso.
3. Diabetics should give up chocolate forever. This myth should be partially dispelled. Yes, people with diabetes will have to give up white and milk treats. But dark bitter chocolate, on the contrary, has a low glycemic index. Additionally, numerous studies show that dark chocolate improves insulin sensitivity in some cases. Of course, before buying the treasured sweet bar, you better get individual recommendations from your doctor!
4. Chocolate is addictive– another very common myth. In practice, it does not find recorded confirmation - experts in the field of studying delicacies claim that cannabinoid substances, similar in action to marijuana, are indeed contained in chocolate, but in very small quantities. So, in order to become addicted to a sweet bar, a person must eat 0.5 kg of delicacy per day at once for several months, or absorb 55 bars at once. For a normal person, this is no longer an addiction - disgust will appear.
5. Men don't like chocolate, unlike women, who are all crazy about the treat. This is wrong. The results of studies in the UK showed that only half of women cannot imagine their diet without chocolate, but among men, two-thirds of those surveyed turned out to be chocolate lovers.

This is what chocolate is like – delicious, healthy and therefore adored by many of us!