Chocolate is sweet and nutritious, but many people are far away, fearing that it is not good for their health. Is this really the case? In fact, chocolate itself is not wrong, because we don’t understand it, we misunderstood it.

　　Let’s talk about chocolate in more detail. Learning this knowledge is more beneficial to health.

　　In the process of making chocolate, different ingredients are added, and a variety of chocolates have appeared. According to different ingredients, chocolate can be roughly divided into dark chocolate, milk chocolate and white chocolate.

　　 (1) Dark Chocolate: Dark chocolate, that is, chocolate with cocoa butter added with sweetener and cocoa butter. It has greater hardness, a higher content of cocoa butter, an average content of 27%, and a milk content of less than 12%. Depending on the cocoa butter content, dark chocolate has different grades. Soft dark chocolate with cocoa butter content of 32-34%; hard chocolate with cocoa butter content of 38-40%; super hard chocolate with cocoa butter content of 38-55%, which not only has high nutritional value but also facilitates demoulding And operation. Dark chocolate is the most versatile in dessert processing. It can be used for glazing, squeezing, various decorations, and various mold releases, making chocolate sandwiches, cake blanks, chocolate bread, and chocolate biscuits.

　　 (2) Milk Chocolate: Milk chocolate, raw materials include cocoa products (cocoa mass, cocoa powder, cocoa butter), dairy products, powdered sugar, spices and surfactants. Contains at least 10% cocoa liquor and at least 12% milk quality. Milk chocolate is very versatile. It can be used for cake filling, glazing, squeezing or demoulding. Milk chocolate was originally invented by the Swiss, and was once a Swiss patented product until now. Some of the best milk chocolates in the world can be divided into two categories: in Europe, following Peter and Nest, most manufacturers also use condensed milk as an ingredient; in the United States and the United Kingdom, milk powder and sugar are used. The mixture serves as an ingredient. The latter takes advantage of the hygroscopicity of sugar to dry on its own and produces a cheese-like taste due to the enzymatic activity of the mixed milk powder.

　　(3) White Chocolate: White Chocolate contains basically the same ingredients as milk chocolate. It includes sugar, cocoa butter, solid milk and spices, and does not contain cocoa powder, so Appears white. This kind of chocolate has only the flavor of cocoa, the taste is different from that of general chocolate, and the content of dairy products and powdered sugar is relatively large, and the sweetness is high. White chocolate is mostly used as icing, can also be used for squeezing characters, filling and cake decoration.

　　According to the sugar content, chocolate can be divided into sugared chocolate (that is, added sugar) and sugar-free chocolate (that is, not added sucrose).

　　 Because chocolate contains sugar, it is often thought that it will gain weight after eating, and people who love beauty will stay away from it, and even talk about tiger color change, in fact, it is not necessary. Learn more about chocolate and take different needs according to different physiques.

People with abnormal sugar metabolism choose sugar-free chocolate; those with abnormal blood lipids can choose those with low fat. For the energy problem of chocolate, if you need to quickly increase the calories, choose sugary chocolate, otherwise the opposite. Those with abnormal body weight and dyslipidemia should choose low calories.

　　Eat on weekdays, as long as the amount of exercise is appropriately increased, or the intake of other carbohydrates is reduced accordingly, it will not cause excess energy. Diversity means enjoying food and achieving meal balance. The intake of the diet pays attention to the word "degree", which is neither right nor wrong, so understanding nutrition of food can grasp your health and understand the relevant knowledge of chocolate.