Cocoa beans appeared in Europe after the discovery of America by Christopher Columbus. However, the Spaniards could not use their potential. It wasn’t until the nineteenth century that the idea of combining powdered beans, sugar and dissolved cocoa fat appeared, which, together with the invention of the press, led to the creation of the first chocolate bar. There are many varieties and types today.

Bitter Chocolate

Bitter chocolate contains at least 70% cocoa solids, cocoa butter and sugar, and sometimes also a small amount of vanilla. It should be prepared at 31.1–32.7 ° C. Its taste is slightly bitter, and the intensity increases with the increase in the cocoa content of the product. Basically, it is considered the most valuable chocolate because it contains nutrients such as magnesium, potassium and iron that positively affect the work of the brain and the circulatory system and effectively improve well-being.

Dessert chocolate

Dessert chocolate contains 30 to 70% cocoa, mainly in the form of a pulp. Other ingredients include cocoa butter, sugar, and sometimes flavors. It is relatively sweet and willingly used in confectionery (including for making chocolates).

Milk chocolate

Milk chocolate has a cocoa mass content of 20-30%. It is very sweet and has a mild taste, which is why children prefer it. Milk chocolate is the basis of most bars, wafers, cakes and chocolates.

White chocolate

White chocolate does not contain cocoa liquor, but only cocoa butter, milk and sugar, which is why it takes a creamy color. Established in 1930 and is produced at a temperature of 27.9-30.5 ° C. It is very sweet and thanks to the large amount of cocoa butter it melts in your mouth immediately. However, attention should be paid to the high calorific value of this type of chocolate, which is due to the high content of saturated fat. Eating them in large quantities, of course, is not conducive to maintaining a slim figure.

Pink or ruby chocolate

Pink colored chocolate was only made in 2017. It is made from properly fermented ruby cacao beans. The pink color is therefore completely natural, and it is not necessary to add artificial colors to the product. This type of chocolate has a refreshing, blueberry flavor and delicate texture.

Chocolate consumption and health

According to researchers from the Italian University of L’Aquila, who conducted detailed research on chocolate in 2017, daily consumption of especially bitter varieties has a positive effect on the nervous system and brain. Thanks to polyphenols and flavonols, chocolate increases sleep quality, reduces stress and promotes concentration. Traditional chocolate additives are nuts and dried fruits, which also contain active nutrients such as fiber, vitamins and minerals. It is worth adding that dietary variants such as vegan chocolate and chocolate without lactose or without added sugar are available on the market.

Individual types of chocolate differ primarily in the content of cocoa mass. This factor determines their taste, aroma, texture and nutritional value.