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Chocolates

Chocolate

Chocolate

Origin

Theobroma cacao is the botanical name of the cocoa tree. The name was given by Linnaeuw in 1753. The word cocoa was used by the Mayans at some time between 400 AD and 100 AD; However, historical linguistic research shows that was also used by the Olmec around 1000 BC.

Chocolate is the word used to describe products made from the seeds of the cacao tree. For several years elaboro a drink from seeds until the solid foodstuff was developed. The exact origin of the word chocolate is not known. It can originate from the verb that means taking chokola'j Maya chocolate together, or the Yucatán word chocol haa which means hot drink. Frequently it is reported as originating from the word chocolatl Nahautl: however, no evidence that this word exists in the language Nahautl. It may have been caused by a combination of several sources.

Cocoa beans

Nutritive value

There are many different recipes to prepare chocolate that contain extra ingredients to products of cocoa beans. Therefore, the nutritional value will vary with the ingredients.

For example, the chocolate without aggregates has a high proportion of cocoa solids and have a nutritional value similar to cocoa, while the milk chocolate has a lower proportion of cocoa solids.

Milk provides a rich source of protein that the body can use and thus its protein value is higher than the chocolate without aggregates.

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