{"id":23316,"date":"2016-12-10T14:18:54","date_gmt":"2016-12-10T13:18:54","guid":{"rendered":"https:\/\/st.devokado.rs\/uncategorized-sr\/chocolate-how-is-made-from-beginning\/"},"modified":"2023-08-11T11:10:12","modified_gmt":"2023-08-11T10:10:12","slug":"chocolate-how-is-made-from-beginning","status":"publish","type":"post","link":"https:\/\/savourytrips.com\/en\/roaming-pan\/chocolate-how-is-made-from-beginning\/","title":{"rendered":"Chocolate, how is made from beginning?"},"content":{"rendered":"\n

Chocolate as association<\/strong><\/h2>\n

The holidays are approaching, and a great number of us will stick their noses in their pots and make something sweet<\/strong> for the New Year’s feast. It’s time to waken the hedonism <\/strong>both in our heads and stomachs.<\/p>\n

Yes, and that is the way to go… well, why on Earth did we then spend the rest of the year on diet…<\/p>\n

The favorite candy among the candy are most frequently made of chocolate<\/strong>.<\/p>\n

\"How<\/a><\/p>\n

Once, we’ve started the story of why it was good both for kids, and for school here<\/a><\/span><\/span>.<\/p>\n

Soko Stark<\/strong><\/h2>\n

I don’t know what was your case, but at my school age, it was very popular to take school children to Soko Stark, to which we, of course, were looking forward.<\/p>\n

Also, I remember very well, just how the adults would scare us that we couldn’t carry anything outside, but that, after all, we could taste something there.<\/p>\n

As if we, the kids, could eat a lot at that age, or, God forbid, take it home.<\/p>\n

I was so terrified, that I didn’t even take the chocolate banana bar, and I still remember it very well… them rolling down that assembly line, all chocolate… and then the ‘Najlepse zelje’ chocolate bar… all I have left of its taste now is nostalgia.<\/p>\n

When I look back now… I feel sooo sad because I wasn’t bolder and enjoyed all that more.<\/p>\n

And now, here where I’m taking you<\/strong> this time, you could eat till you die and bring home as much as… well, as you could afford.<\/p>\n

This is one trip to the chocolate country.<\/p>\n

\"How<\/a><\/p>\n

Nestlé and Favarger<\/strong><\/h2>\n

Let’s go to Switzerland again, to pay a visit to the two chocolate<\/strong> factories, and to see what it looks like there far away and why their chocolate is so tasty.<\/p>\n

Nestle Factory<\/strong> (which bought off Cailler, the famous Swiss chocolate) is placed in the place called Broc<\/strong>, near Lausanne and Montreux, Gruyere region (there’s good cheese and milk there too, so it’s logical that the chocolate is delicious), and we mentioned how to get there, here<\/a><\/span><\/span>, and also here<\/a><\/span><\/span>.<\/p>\n

\"How<\/a><\/p>\n

Also, Favager<\/strong>, factory that is set in Geneva<\/strong>, and we mentioned how to get to it here<\/a><\/span><\/span>.<\/p>\n

But I should provide you with some information before the trip, we shouldn’t be uninformed.<\/p>\n

Where has God sent it to us from, and a huge ‘thank you’ for that.<\/strong><\/h4>\n

This magical flavor dates back to the 7th<\/sup> century, when the coco tree Theobroma coco<\/a> was grown by Mayas in the Central America. Then, after Christopher Columbus<\/a> discovered America, he brought the coco grain back to Spain in 1502<\/strong>, so that mister Hernan Cortes<\/a> who conquered Mexico (an Aztec country at the time) in the name of Spain, finally god an idea what to do with the grain.<\/p>\n

\"How<\/a><\/p>\n

Aztec emperor Montezuma<\/strong> showed Hernan Cortes<\/a> how they consumed the coco grains, in the form of xocotlatl, the ancestor of chocolate, and we wrote about it here<\/a><\/span>.<\/p>\n

A beverage made of the ground cooked coco grains and cold water<\/strong>. It was very bitter. With the addition of honey, vanilla extract and different hot spices, that bitter taste would turn into something completely different, something that nowadays most of us cannot imagine spending a day without.<\/p>\n

Then, luckily, due to the Danish in the end of 17th<\/sup> century, the first hot chocolate <\/strong>was made.<\/p>\n

Eventually, with the help of our common creativity, these chocolate cookies<\/strong> were created:<\/p>\n

    \n
  1. Chocolate and peanut butter cake<\/a><\/span><\/li>\n
  2. Figs in chocolate<\/span><\/li>\n
  3. Chocolate tart<\/a><\/span><\/span><\/li>\n
  4. Chocolate cheese<\/a><\/span><\/span><\/li>\n
  5. Dobosh<\/a><\/span><\/li>\n
  6. Chocolate munchmallow<\/a><\/span><\/span><\/li>\n
  7. Chocolate brownies with ice cream<\/a><\/span><\/li>\n
  8. Chocolate waffles<\/a><\/span><\/li>\n<\/ol>\n

    Kinds of chocolate used in cookery<\/strong><\/h2>\n
      \n
    1. Unsweetened<\/strong>– without sugar, vanilla, lecithin. It is very bitter, and is usually used as an additional ingredient to a recipe, or for decoration.<\/li>\n
    2. Bittersweet<\/strong>– contains sugar, lecithin or vanilla, it has more chocolate liqueur, and has, therefore, a strong flavor.<\/li>\n
    3. Semisweet<\/strong> chocolate has the same ingredients as bittersweet, except that it contains less chocolate liqueur, so it doesn’t have such a strong flavor, and it contains a bit more sugar.<\/li>\n
    4. White chocolate<\/strong> doesn’t contain chocolate syrup, but has sugar, coco butter, solid ingredients, lecithin and vanilla.<\/li>\n
    5. Chocolate chips<\/strong>, or chocolate sprinkles aren’t recommended to be melted, because they are too thick when melted.<\/li>\n
    6. Coco as chocolate liqueur<\/strong> which doesn’t contain a lot of butter, and as a result of that it occurs in a solid matter, i.e. coco powder.<\/li>\n<\/ol>\n

      3 top combinations of flavors<\/strong><\/h2>\n

      With wine<\/strong>– dark chocolate and wine at first seem incompatible, because both wine<\/strong> and dark chocolate<\/strong> have strong aroma. Here, the combinations are made by the principle sweet with sweeter, so sweeter dark chocolate is a great combination with dessert wines<\/a>.<\/p>\n

      Coffee<\/strong>– yum, after a long day, when I wish to sit and take a break… I dream of this combination… black coffee (I vote for espresso<\/strong>) and dark chocolate<\/strong>. A sip of hot black coffee with a piece of chocolate immediately melting in mouth… mmm…. Yum, yum, yum.<\/p>\n

      Salt<\/strong>– try chips and chocolate, bacon and chocolate… salt and sugar, the two ingredients our organisms always crave (Just how much salt do you put on tomato?), even the combination of eating them at the same time cannot be wrong (it positively affects the nervous receptors).<\/p>\n

      Facts about chocolate: <\/strong><\/h2>\n
        \n
      1. 16<\/strong> out of 20 <\/strong>top world countries that consume chocolate are in Europe.<\/li>\n
      2. 66%<\/strong> of chocolate is consumed in between meals- here’s the answer to our overweight.<\/li>\n
      3. 22%<\/strong> of gross chocolate consumption happens between 8 pm and midnight… <\/strong>absolute truth, I’ll have to remember this the next time I reach for cupboard door at 10 o’clock at night.<\/li>\n
      4. The most chocolate is consumed during winter<\/strong>.<\/li>\n
      5. Chocolate industry<\/strong> uses 40%<\/strong> of world almond and 20% <\/strong>of world peanut production.<\/li>\n
      6. Men and women<\/a> love eating chocolate, some don’t admit it… this time it’s men… only 87% of the questioned sample admitted to like chocolate, and 91% of women.<\/li>\n<\/ol>\n

        Chocolate myths <\/strong><\/h2>\n
          \n
        1. Chocolate<\/strong> doesn’t cause acne, there’s no scientific proof of that… but kids, especially girls, can still be scared with that.<\/li>\n
        2. There’s no correlation<\/strong> between obesity and chocolate consumption<\/strong>. In America, where obesity is highest, chocolate consumption is half of that in Switzerland. The Finnish consume 3.5 kilograms of chocolate per year, and they are known for a high level of those suffering from the coronary disease.<\/li>\n<\/ol>\n

          The dark side of chocolate<\/strong><\/h2>\n

          Slave society<\/strong><\/h3>\n

          It’s not all sunshine and rainbows in the story of chocolate. The greatest West African coco manufacturers (e.g. Ivory Coast) still allows slavery<\/a> on coco plantations. What is worst is that the slaves are children. Although it is illegal, the law application is pretty restricted.<\/p>\n

          How does the world try to stop the slavery?<\/strong><\/h3>\n

          It most frequently tries to control the supply chain.<\/p>\n

          There’s a supply map and the roads of the good exhibited in the Nestle factory (Maison Cailler)<\/strong> in Broc.<\/p>\n

          \"How<\/a><\/p>\n

          In the video later in the article, you’ll see how much they take care about every part of the world and every manufacturer from which every single coco grain is imported.<\/p>\n

          How can chocolate affect health?<\/strong><\/h2>\n

          Excessive chocolate consumption can lead to obesity and diabetes<\/strong>. Stearin acid found in the chocolate can affect formation of blood clots in the organism.<\/p>\n

          Addictions<\/strong><\/h4>\n

          The addictions can be various… we are addicted to money, health, luck, cigarettes, Coca-Cola, and even to chocolate<\/p>\n

          Chocolate<\/strong> has an effect on parts of brain responsible for creating addictions<\/strong>. Not much is known about this yet, but you should take care of it all the same.<\/p>\n

          Top 5 countries that consume the most chocolate  <\/strong><\/h2>\n
            \n
          1. Switzerland<\/strong>, 10.14 kilograms per person per year<\/li>\n
          2. Austria, 10.03 kilograms per year<\/li>\n
          3. Ireland, 8.83 kilograms per year<\/li>\n
          4. Germany, 8.18 kilograms per year<\/li>\n
          5. Norway 8.13 kilograms per year<\/li>\n<\/ol>\n

            How is chocolate made?<\/strong><\/h2>\n
              \n
            1. Coco grows in fruit (pods) the size of the football, filled with beans (or at least it looks like it to me). Fruit is green first, and then they become yellow, or orange-yellow as they ripen.<\/li>\n<\/ol>\n

              \"How<\/a><\/p>\n

                \n
              1. Coco lands<\/strong> are harvested<\/strong> by hand, with machetes, and pods are collected.<\/li>\n
              2. Fermentation<\/a> follows after that, when the little beans from the pods are put in shallow dishes like plates, and covered with banana leaves. Plantation workers come from time to time and turn the beans over so that each one of them would ferment equally.<\/li>\n
              3. After the fermentation<\/a>, and before delivery to the manufacturers, the seed<\/strong> has to dry<\/strong>. The drying process most commonly takes place in sun and lasts for approximately 8 days.<\/li>\n<\/ol>\n

                \"How<\/a><\/p>\n

                5. Transport to the manufacturers<\/p>\n

                \"How<\/a><\/p>\n

                6. When it comes to processing in the chocolate production process, the pods are removed and coco is baked. Some of the processing stages differ for every kind of coco tree, but it is basically the same.<\/p>\n

                7. Afterwards, there’s grinding and it’s turned into the coco mixture. When heated, that mixture becomes coco liqueur, as a mixture of coco butter and sugar.<\/p>\n

                8. Once the coco butter and spices are added to the mixture again after that, different flavors can be created.<\/p>\n

                Nestlé Cailler Chocolate factory<\/strong><\/h2>\n

                The most famous chocolate Frigor<\/a>.<\/p>\n

                We enter the grand door of the great Nestle<\/strong> chocolate factory.<\/p>\n

                This is a trip for everyone<\/strong>, the whole family, and the kids are going to be especially happy and satisfied.<\/p>\n

                \"How<\/a><\/p>\n

                I bought a ticket for 12.5 CHF, which is the same amount in euros.<\/p>\n

                After I got my headphones, I started my way through the hallways, which were filled with photos of their products and some historical text at first, and I read them from the walls.<\/p>\n

                Then, one big door opened and the performance began.<\/p>\n