صناعة الشُّكَلاتة .. كتاب في سبيل موسوعة علمية .. الدكتور أحمد ذكي

Chocolate industry

There are many types.
Among them, we mention the common chocolate known as milk chocolate.

This is made from the previously mentioned cocoa flour, sugar is added to it, and sifted until it becomes as fine as white bread flour. Then add some cocoa butter to it. And other things give it a pleasant taste and flavour. Then all of this is mashed again until it reaches the desired fineness, then it is poured warm into its molds, and the molds are then passed into tanks for cooling.

The chocolate pieces are then wrapped in thin aluminum sheets, and then wrapped in paper.

- Chemistry of chocolate and cocoa:

The substance resulting from grinding cocoa seeds after roasting them, from which we began the manufacture of cocoa and chocolate, contains about 56 percent of fat, that is, cocoa butter, and contains about 10 percent of protein, and about 20 percent of sugars.

It contains an active ingredient, theobromine, in the amount of about 5.5 percent, which is a stimulant drug, and it contains a very small amount of caffeine, 8 out of ten thousand, which is the known stimulant found in coffee.

We note that cocoa contains less fat than chocolate
It is easier to digest.

(Workers carry cocoa seeds in sacks on their heads, to boats on the shallow coast, and these carry them to cargo ships in the depths of the sea.)