Chocolate – the product created on the basis of cocoa fruits. Depending on structure it is subdivided into three main types: dairy, white and bitter. Unfortunately, it is a high-calorific product, at its structure there are an oil and sugar. Therefore many people inclined to completeness are forced to limit its consumption. Scientists of the different countries conducted researches with the purpose to find a way to reduce the contents in chocolate of these components without noticeable damage to its tastes. And they managed it.
Milk chocolate is made of cocoa mass, powdered milk and icing sugar. Powdered milk can be replaced with cream. White chocolate is made of cocoa butter, vanillin, sugar and special powdered milk. Cocoa powder is not its part therefore such chocolate has light-cream color. Bitter chocolate is made of cocoa powder, cocoa butter and icing sugar. Changing a ratio of powder and powder, it is possible to give to this product different flavoring shades. Bitter chocolate with the maximum content of powder of cocoa is most appreciated.
There are some more types of chocolate, for example, porous which is maintained in sealed containers under a vacuum therefore chocolate weight is filled with vials of air, and diabetic where instead of icing sugar substitutes of type of xylitol or sorbite are used.
Chocolate – very popular delicacy, it is eaten willingly by both children, and adults. Besides in moderate quantities it is useful to health: reduces risk of developing of cardiovascular diseases, reduces arterial blood pressure at hypertensive persons, improves brain blood circulation. As a result of the works which are carried out by specialists of the Warwick university (Great Britain) the sample of chocolate in which the content of fat decreased almost half was created! Scientists suggested to replace the fat which is contained in cocoa butter and powdered milk with various juice (for example, cranberry, orange). By means of special devices, liquid is crushed for drops of very small diameter – about 30 micrometers. Then they are mixed with a chocolate weight. The formed product is much less high-calorie in comparison with classical chocolate. The truth tasters claim that the fruit shade, but taste, according to them, rather good prevails.