This paper examines the history of chocolate, the positive and negative effects of this product on the human body. The work contains experimental and practical parts. A more colorful presentation will allow you to defend your project work. The presentation contains a photo report of the experimental part of the project. Author of the work: Julian Lavrova. This project was presented at the regional scientific research conference "Think. Create. Dream." and shared first place with Karina Yapparova’s project “Why should we build a house?!”

MUNICIPAL BUDGETARY EDUCATIONAL INSTITUTION

PREOBRAZHENSKAYA SECONDARY SCHOOL No. 11,

LAZOVSKY DISTRICT, PRIMORSKY REGION

Research project

"Secrets of your favorite delicacy"

The project was prepared by:

2nd grade student "A"

Lavrova Yuliana

Project Manager:

primary school teacher, category I

Tsyrkova Maria Alexandrovna

1. Relevance…………………………………………………………………………………………...3

2. The history of chocolate………………………………………………………4

3. The effect of chocolate on the human body………………………………………………………6

4. Chocolate production…..…………………………….…………………………6

5. Interesting facts about chocolate……………………………………………..8

6. Experimental part………………………………………………………………..9

7. Conclusions………………………………………………………………………………….11

8. Literature………………………………………………………………………………………...12

Relevance of the project.

In the environment lesson we talked about foods that are good for humans. It turned out that not all of our favorite foods are beneficial for the human body. I have a terrible sweet tooth; more than anything in the world I love chocolates. But my mother always tells me that it’s harmful, that I can get fat, that my teeth will deteriorate, and that acne may even appear. I became very interested in whether this was true, so I decided to find out whether chocolate is good or bad for our body.

The goal of my project:

Find out about the effect of chocolate on my body.

My project objectives:

Conduct a sociological survey of my classmates and adults.

Study the history of chocolate.

Conduct a study on the effect of chocolate on the human body.

Try making chocolate at home.

Hypothesis: I think chocolate is healthy because it is very tasty.

Object of study: chocolate.

I decided to start my work by interviewing my classmates and the adults around me. The following people took part in the survey: my classmates - 28 people. Adults (teachers and parents) - 10 people. A total of 38 people were interviewed. I asked them four questions:

Do you love chocolate?

What kind of chocolate do you prefer: dark, milk, white?

Do you think chocolate is harmful or healthy?

What do you know about the origin, benefits and harms of chocolate? Survey results.

After we analyzed everything, I concluded that both children and adults love chocolate very much, but they know practically nothing about its origin, and they are not sure whether this delicacy is healthy.

2. History of chocolate

Chocolate- a confectionery product made using cocoa fruits. Word "chocolate" comes from the word “chocolatl” - the name of a drink made from cocoa beans, literally “bitter water”. pprThe history of chocolate began approximately 4 thousand years ago with Egyptian desserts described in the papyri that have reached us. The world learned about chocolate when the ancient Mayan and Aztec tribes discovered the wonderful properties of cocoa. The Indians prepared “bitter water” from some tree fruits, which they called “cacahuatl.” In science, this tree is called “theobroma cocoa,” which translated from the Indian language means “divine cocoa drink.” This is a small tree, no higher than 8 meters. This tree has a curious feature - its fruits do not grow at the ends of the branches, like, for example, apples, pears or oranges, but sit directly on the trunk. In the fruits, protected by a fleshy shell, flat reddish or brownish seeds lie in even rows. These are the so-called cocoa “beans”. The Mayans distinguished themselves by throwing cocoa beans on the ground. The sun scorched them, and one of the poor people collected the grains and threw them into a cup of water. The result was the first chocolate. The rich saw how the poor were drinking “kakava” and took the cup of “kakava” from the poor people. They declared the drink sacred and declared that it was a bad omen for commoners to drink kakava. Soon they made chocolate money; for just 10 chocolate beans you could buy a rabbit, and for 100 you could buy a strong slave. aiiiAccording to legend, cocoa seeds came to earth from paradise, so it gives strength and wisdom to everyone who eats its fruits. For many centuries, the Mayans and then the Aztecs mixed ground and roasted cocoa beans with water, and then added hot pepper to this mixture. This resulted in a bitter, spicy, foamy drink with high fat content, which was drunk cold. ttttt In Europe, they learned about the cocoa drink in the 1520s. The first European to try it was the Spaniard Ferdinando Cortes. After drinking just a cup of the drink, he realized that “chocolatl” would bring him fame in Spain, so he loaded a whole ship with cocoa beans. The Spaniards kept the chocolate recipe secret for a long time. They added cinnamon, sugar, and nuts to the drink, and stopped adding hot chili peppers. At the same time, chocolate was usually consumed hot. But already in the 17th century, chocolate became known throughout Europe. Tttt The first cafe that served chocolate was opened in London in 1657. Chocolate was a drink for the rich. In 1700, the British thought of adding milk to the mixture, and thus milk chocolate was born. The first chocolate factories in Russia were opened in the mid-19th century.

3. The effect of chocolate on the human body.

Well, now let’s move on to the main question of my project: “What effect does chocolate have on our body?”

The beneficial effects of chocolate.

Stimulates human performance and creative activity.

Can relieve anxiety and lift your spirits.

Dark chocolate in moderate doses can prevent cardiovascular diseases. Protects against atherosclerosis.

Chocolate contains vitamin F, which lowers cholesterol levels in the blood and reduces the likelihood of heart attacks and strokes.

One chocolate bar contains more potassium, calcium, minerals and vitamins B1, B12 and PP than one green apple.

Dark chocolate contains a lot of iron.

Cocoa butter contains substances that destroy bacteria that destroy tooth enamel and cause caries.

The harmful effects of chocolate.

You can gain weight, since chocolate is a high-calorie product - 100 grams of chocolate contains from 400 to 700 calories (white chocolate is much more calorie than black chocolate).

It enhances the work of the sebaceous glands, so if you eat chocolate every day, acne may appear.

May cause allergic reactions in the body.

What did we see? It turns out that there are many more positive effects on the body than negative ones. Moreover, negative consequences for the body can only occur if there is too much chocolate.

From studying theory, I decided to move on to practice. Using the Internet, I studied how chocolate is made in confectionery factories.

4. Chocolate production

Before cocoa beans growing on trees become chocolate, they go through several stages of processing. Let's look at each of them in more detail.

Stage 1. Harvesting cocoa beans.

Workers cut pods from trees using small knives tied to long poles. They break the pods and take out the cocoa beans.

Stage 2. Fermentation and drying.

The cocoa beans are placed in wooden boxes and covered with banana leaves for fermentation. Then the cocoa beans are laid out for drying for a week.

Stage 3. Control of cocoa beans.

After drying, the cocoa beans are sorted, tested and classified according to their quality.

Stage 4. Sorting and cleaning.

Cocoa beans are sent for cleaning, then they are weighed.

Stage 5. Roasting.

After cleaning and sorting, they are fried in large ovens. Already in the oven they turn brown. The roasting process lasts from 30 minutes to 2 hours.

Stage 6. Splitting up.

After roasting, the cocoa beans are crushed and the husks are separated in special machines.

Stage 7. Pressing cocoa mass.

The cocoa mass is placed under a huge press, which squeezes out the cocoa butter, leaving the cake. Giant mixers crush the cocoa mass until grated cocoa is formed.

Stage 8. Chocolate production.

When cocoa powder is heated, “chocolate liqueur” is obtained. It is treated with alkali, which makes the chocolate thicker and more tasty. Then all the ingredients are mixed together (sugar, milk, cocoa mass, cocoa butter) until a homogeneous mass is obtained.

Stage 9. Tempering chocolate.

The chocolate is heated, then cooled, heated again and cooled until the cocoa butter crystallizes. Temperature gives the chocolate its shine.

Stage 10. Molding.

The finished chocolate mass is poured into molds and cooled. The result is your favorite chocolate.

5. The most interesting facts about chocolate.

Fact 1:

Chocolate even has its own day. July 11 is the official World Chocolate Day. This holiday was invented by the French in 1995.

Fact 2:

"Multiverk" is the name of a Berlin company. She produces chocolate records that you can eat after listening.

Fact 3:

Due to a substance called theobromine, chocolate is a poisonous product for animals.

Fact 4:

In 2011, a huge slab of chocolate weighing about 5.5 tons was made in Chicago. For its production it took approximately 800 kilograms of cocoa butter and 600 kilograms of cocoa powder.

Fact 5:

A little later, this record was broken in England, where an even larger chocolate bar was made - weighing 5.8 tons. Its production required the labor of 50 people.

Fact 6:

New York confectioners have created the world's tallest chocolate tower. For a tower 6 m 40 centimeters high, over 1 thousand kilograms of dark chocolate were needed, and construction took more than 30 hours.

Fact 7:

The heaviest chocolate bar was made in Italy. His weight reached 2280 kilograms.

6. Experimental part.

Experiment No. 1

Confirmation of chocolate's sensitivity to temperature changes.

Research on dark and white chocolate.

Description of the experiment:

I took 2 test tubes. I poured 1 measuring spoon of dark chocolate into test tube No. 1, and poured a spoonful of white chocolate into test tube No. 2.

Test tubes No. 1 and No. 2 placed in water at a temperature of +35 degrees.

White chocolate melted faster than dark chocolate.

Conclusion: White chocolate melts at lower temperatures.

Experiment No. 2

Detection of fats in chocolate.

Description of the experiment:

I wrapped pieces of three types of chocolate (dark, white and milk) with filter paper and pressed on them. Grease stains have appeared on the filter paper. Add 1 drop of manganese solution (KMnO4) to the stain. The spot turned brown. This is an oxidation reaction.

I compared the stains obtained from white, milk and dark chocolate.

Conclusion: White chocolate contains a large amount of cocoa butter, milk chocolate contains a medium amount, and dark chocolate contains the least amount of cocoa butter. So it's more useful.

Experiment No. 3

Dark chocolate research

Description of the experiment:

I poured 1 measuring spoon of chocolate into the test tube and added 2 ml of distilled water. The contents of the test tube were shaken several times and filtered. Added 1 ml to the filtrate (solution after filtration). alkali solution and 3 drops of copper sulfate. She shook the test tube again. The solution turned bright blue.

Conclusion:The solution turns bright blue, which means there is sugar in the chocolate.

Experiment No. 4

“Modeling sugar bloom.”

Description of the experiment:

The long-term experiment was carried out over two weeks.

I sprinkled a few chocolate cubes with water, wrapped them in foil and placed them in the refrigerator (not the freezer) for 1-2 weeks. A white coating appeared on the surface of the chocolate.

Then I carefully removed this plaque with a knife, placed it on a glass slide and examined it under a microscope at high magnification.

I washed off the resulting crystals with distilled water, filtered them and added 3 drops of alkali solution and 3 drops of copper sulfate.

The resulting solution turned bright blue, which is characteristic of sucrose.

Conclusion: The white coating on chocolate is sucrose. The resulting blue solution is a chemical reaction to sucrose. We have confirmed that chocolate bloom is the formation of sugar crystals from changes in chocolate storage temperature.

Experiment No. 5

Making chocolate at home.

After studying the history of chocolate, the theory of chocolate creation, conducting experiments and research, I decided to try making chocolate at home.

Milk chocolate “Tender”

Ingredients:

Cocoa powder 4 tablespoons;

Butter - 50 grams;

Sugar - 1 teaspoon;

Milk - 100 grams.

First, pour the milk into a suitable bowl and heat it over medium heat. Next, add sugar and cocoa powder. Meanwhile, the butter is melted in a separate container in a water bath, and then poured into a bowl with the main mixture, which, after adding the butter, should be brought to a boil. Afterwards, reduce the heat and cook the chocolate for another 2-3 minutes. The prepared composition is then poured into molds and placed in the refrigerator.

7. Conclusion.

Based on the results of the work done, I came to the conclusion that

Chocolate is the most natural product, which means it cannot be harmful!

The healthiest one is dark chocolate.

Chocolate has a beneficial effect on human health if used in food in acceptable doses.

Reasonable consumption of chocolate cannot harm our health at all, and sometimes even helps us cope with illness. The exact “dose” has not yet been established. However, everyone unanimously agrees that a few tile squares or two chocolates will not do any harm.

8. Literature used.

"Everything about everything." Encyclopedia for children. (compiled by G. Shalaev. vol. 7, 12 - Moscow, 2006

"What's happened. Who it". Encyclopedia for children. Volume 3. - Moscow, 2005

Educational magazine for girls and boys. "Children's Encyclopedia". No. 5, 2008.

KHANTY – MANSI AUTONOMOUS DISTRICT – YUGRA

TYUMEN REGION

MUNICIPAL EDUCATIONAL INSTITUTION

"SECONDARY SCHOOL No. 6"

_____________________________________________________________________________

RESEARCH PROJECT

The magical properties of chocolate

Project Manager:

Nyagan

Introduction 3

§1. Brief information about chocolate 4-5

§2. Types of chocolate 6

§3. Chocolate composition 7-8

§4. Useful properties of chocolate 9-10

§5. Is chocolate harmful? 11-12

§6. Questioning of 2nd grade students of Municipal Educational Institution “Secondary School No. 6” 13

§8. Making chocolate at home 15-16

Conclusion 17

Literature 18

Introduction

Chocolate is the most favorite treat among children and adults. Scientists' debate about the dangers and benefits of chocolate continues to this day. Thus, some experts believe that chocolate is harmful to health: you can gain weight, your blood pressure can jump, you can develop dental caries, and much more. Others, on the contrary, are of the opinion that chocolate makes you feel good, increases vitality, and gives strength and energy. The question arises: So who is right?

Subject research: The magical properties of chocolate.

Target research: find out what effect eating chocolate has on human health.

Research objectives:

a) get acquainted with the history of the origin of chocolate;

b) analyze the composition of the main types of chocolate;

c) find out whether chocolate is more harmful or beneficial;

d) conduct a survey of students in grade 2 of municipal educational institution “Secondary School No. 6”;

Research methods: comparative – comparative analysis, questioning.

Object of study: chocolate.

Research method: study of popular science literature, dictionaries.

Hypothesis: I assume that if chocolate is consumed in moderation, it has a positive effect on the human body.

Relevance of the topic: chocolate is one of the popular food products and is most often used for making desserts and confectionery. The significance of the study is great, since a person must consume high-quality products, and this is the key to his health.

§ 1. Brief information about chocolate

The history of chocolate began a long time ago - more than 3,000 years ago. The word “cocoa” was first pronounced as “kakawa” approximately 1,000 BC on the shores of the Gulf of Mexico during the heyday of the Olmec civilization. The Olmecs were replaced by the Mayan civilization. The Mayans laid the foundation for the cultivation of wild cocoa trees. There were a lot of them, but not enough for everyone to drink enough of the divine drink. As a result, the Indians began to use cocoa beans as a means of payment. Every fruit counted: for 100 cocoa beans, for example, you could buy a slave. When calculations were carried out in considerable amounts, the fruits were considered pods, each of which weighs about 500g. Curiosities also happened: ancient “counterfeiters” took beans out of cocoa pods and filled them with something less valuable.

In 1517, cocoa beans were brought to Spain from Mexico by Yerpan Cortes. They began adding cinnamon, nutmeg and sugar to chocolate. The drink began to be served hot. In Mexico, roasted cocoa beans were mixed with water and chili pepper was added to this mixture. The drink had a bitter taste and was served cold. The Spaniards strictly kept the recipe for making chocolate a secret. But the sailors continued their travels. The first European to discover the nutritional and healing power of cocoa beans was Christopher Columbus. In 1502, He received them as a gift from the local inhabitants of the island of Guanaja (in the Caribbean). From that moment on, chocolate began its march across Europe: this delicious exotic drink won the hearts of the Italian, Austrian and, finally, after the wedding of Anne of Austria and King Louis XIV, the French aristocracy. In 1770, the first French company was created to use a hydraulic press in the production of chocolate. In 1700, the British added milk to chocolate and began producing chocolate in the form of bars. Chocolate Houses began to appear in England, where the English elite gathered. The most famous was White's Chocolate House, which opened in 1893. He brought his popularity to our times, carefully preserving the created culture of eating chocolate. In 1875, the Swiss Daniel Peter mixed cocoa mass with condensed milk. This is how milk chocolate appeared, it was called Swiss.

As for Russia, the first chocolate factories were opened in Moscow at approximately the same time as in other European cities - in the middle of the 19th century. However, the production of chocolate bars in our country was controlled mainly by foreigners, since there were few domestic specialists at that time. The largest enterprises at that time were the German company Einem (later Red October) and the French family company A. Siu and K." Of the domestic enterprises, the most famous was the Babaevskaya factory, founded by Alexei Ivanovich Abrikosov.

§ 2. Types of chocolate

The main product for chocolate production is cocoa beans, the fruits of the chocolate tree. In Latin it is called Abroma cacao (Teobroma cacao) - “food of the gods”.

Real chocolate is made from cocoa butter and cocoa beans. It is cocoa butter that gives chocolate its aroma and taste. Different types of chocolate are created by adding certain ingredients. There are three main types of chocolate: black, lactic And white. The color of chocolate varies due to the content of crushed cocoa beans (the more cocoa beans, the darker the bar), as well as the presence of milk fat in the product. The type of chocolate can be easily determined by the percentage of cocoa.

Black (bitter) chocolate is prepared with the highest cocoa content - more than 60%. Dark chocolate is considered the healthiest, since it contains the maximum amount of cocoa products.

Milk chocolate contains cream and a smaller proportion of cocoa - about 30%. This chocolate is usually softer and sweeter in taste. It (in reasonable quantities) is especially useful for children due to its milk fat content.

White chocolate does not contain cocoa beans, which give natural chocolate its characteristic brown, chocolate color. The main component of white chocolate is cocoa butter. By itself it is tasteless, but gives off a chocolate smell. Powdered sugar and milk powder give white chocolate its flavor.

Some manufacturers use more affordable cocoa butter substitutes - soy extract, palm oil, which affects the taste and smell of chocolate. In real chocolate, the presence of cocoa mass and/or cocoa butter is mandatory, since they contain all the beneficial and taste properties inherent in chocolate.

Real chocolate must contain and must be indicated on the packaging 4 main components: cocoa butter, cocoa mass, powdered sugar, lecithin.

Real chocolate

It has a smooth shiny surface, but when broken, the dullness is clearly visible;

Melts in your mouth and doesn't smear in your hands.

It breaks with a dry crack and does not stretch in any way.

§ 3. Composition of chocolate

I analyzed the composition of the main types of chocolate (black, white, milk), using the information on the chocolate wrappers.

Ingredients of dark chocolate: sugar, cocoa mass, cocoa butter, stabilizer (milk fat), emulsifier (soy lecithin E 476), flavoring, proteins, fats, carbohydrates.

White chocolate composition:“sugar, cocoa butter, milk powder, emulsifier (soy lecithin E 476), flavoring, proteins, fats, carbohydrates.”

Milk chocolate composition:“sugar, milk powder, cocoa mass, cocoa butter, emulsifier (soy lecithin E 476), flavoring, proteins, fats, carbohydrates.”

From the reference book “Sanitary Rules and Standards SanPin” I learned that: Emulsifier E 476- this is lecithin. Lecithin is usually obtained from soy. It is contained in egg yolk. This valuable substance is an important supplier of phosphorus for our body and helps regulate fat metabolism.

Flavors - substances that are used to impart certain odors to products or products, create or improve aroma. In order to make natural flavoring, fruits, berries, leaves, flowers and other natural raw materials are used. Such flavors are of high quality and rich taste, while being absolutely harmless to human health.

Cocoa butter, contained in the main types of chocolate in combination with sugar raises vitality.

Milk and cream- contain an effective natural tranquilizer that has a calming effect on the body and helps cope with insomnia. Therefore, if you want to calm your nerves, eat light chocolates with a high content of milk and cream.

Carbohydrates- This is the main source of energy for the body. Carbohydrates are absorbed very quickly, their breakdown begins in the mouth, under the influence of saliva, so their intake very quickly restores the body's energy costs.

In addition to the benefits for children, recent studies by scientists at the University of Helsinki found that daily consumption of chocolate by expectant mothers has a beneficial effect on newborn babies. It found that women who ate chocolate regularly while pregnant were significantly more likely to say their babies smiled and laughed a lot. They also more often stated that children are active and experience less fear when finding themselves in new situations. In contrast, women who did not eat chocolate were more likely to report their children's anxiety in unfamiliar environments.

Dentists advise mothers to give their children chocolate instead of regular sweets (especially caramel): pieces of it spend less time in the mouth, while caramel takes a long time to be sucked on, and accordingly, the time for the harmful effects of sugar on teeth increases. And chocolate contains less of this sugar, while caramel is essentially melted sugar itself. In addition, Japanese researchers have isolated substances in cocoa beans that promote disinfection (albeit incomplete) of the oral cavity, reducing the risk of caries. All of the above applies to dark chocolate, since milk chocolate contains a much higher amount of sugar.

One of the most valuable properties of chocolate is its ability to lift your spirits. If you are overcome by sadness and sadness, eat a chocolate bar or a piece of chocolate cake, and life will seem more beautiful. After all, the magnesium contained here counteracts depression, improves memory, increases resistance to stress and strengthens the immune system.

§ 5. Is chocolate harmful?

There are several opinions about the dangers of chocolate. Some scientists refer to the high calorie content of this product - 100 grams of chocolate contains from 400 to 700 kcal (white chocolate is much more caloric than black chocolate). Therefore, by consuming it, it is easy to gain weight.

Chocolate increases the secretion of the sebaceous glands, so its daily consumption can cause significant skin problems.

Another disadvantage is that chocolate can cause allergic reactions. It is because of the allergenicity that pediatricians prohibit giving dark chocolate to children under 6 years of age.

With these and other questions, I decided to contact the children's doctor in Nyagan.

Question: Is it true that chocolate is the culprit of excess weight?

Answer: Only partly true. Chocolate is indeed a high-calorie food, but when consumed in reasonable quantities can be part of a healthy, balanced diet. The energy content of one hundred grams of chocolate itself is 400 kcal, and the norm of kilocalories for children is no more than 1500 - 2000 kcal per day. The recommended dose of chocolate is 25 grams per day.

Question: Is it true that chocolate contributes to the development of tooth decay in children?

Answer: Any sweetness contributes to the development of caries no more than other products only in cases where the consumer forgets about hygiene after consumption. Unlike other sweets, chocolate contains an antiseptic substance that destroys bacteria that destroy enamel and cause tooth decay.

Question: Is it true that chocolate makes you overexcited?

Answer: Yes. Some people may experience insomnia. To prevent this from happening, it is important not to eat chocolate in large quantities and not to give it at night to children who are easily excitable and do not fall asleep for a long time.

Question: Is it true that chocolate affects acne?

Answer: There is no such thing as acne from eating chocolate! On the contrary, there are chocolate masks that accelerate the breakdown of fat cells and the burning of subcutaneous fats, and improve the overall condition of the skin.

Question: Is it true that chocolate – energy source ?

Answer: This is true. Fats and sugar, which are abundant in chocolate, are the main suppliers of energy for the body. The magnesium and potassium contained in it are necessary for the normal functioning of muscles and the nervous system. Therefore, chocolate is especially useful for children. Parents give chocolate to children for exams. Chocolate not only stimulates brain activity, but also has a beneficial effect on the emotional background. In 2000, studies were conducted in America that showed that people who eat chocolate 2-3 times a month feel better than those who completely gave it up.

§ 6. Questioning of students in grade 2 of Municipal Educational Institution “Secondary School No. 6”

In order to study children’s ideas about the benefits and possible negative consequences of eating chocolate, I compiled a questionnaire that included the following questions:

1. Do you like chocolate?

2. What kind of chocolate do you prefer?

a) White b) black c) milky

3. How often do you eat chocolate?

a) often b) rarely c) sometimes d) never

4. On what occasions do you consume chocolate?

5. What do you think about the benefits of chocolate?

6. Why is chocolate harmful?

28 students took part in the survey. The results of the survey are reflected in diagrams.

For analysis, I chose the answer options that received the highest percentage. The results obtained indicate that: 100% of the students surveyed love chocolate. Preference is given to: black - 36%, white - 25%, milk - 32%.

57% of respondents consume chocolate often, 25% rarely, and 18% sometimes.

43% of students consume chocolate when they feel bad, 29% when they feel good, and 29% before classes.

Students know about the benefits of chocolate: 39% believe that chocolate is a source of good mood, 32% of students believe that chocolate improves brain function, 29% of respondents answered that chocolate quickly satisfies hunger.

To the question: Is chocolate harmful? 68% of students answered that chocolate spoils their teeth, 32% believe that chocolate makes them fat.

Conclusion: After analyzing the questionnaires, I found out that the students in our class really love chocolate, they know about the benefits of chocolate and they believe that chocolate spoils their teeth.

1. Consume chocolate only in reasonable quantities. Any product is harmful in large quantities ! The norm for a child is 25 grams per day.

2. Eat dark (bitter) chocolate every day without fillings or additives, which has a positive effect on a person’s well-being and health.

3. Don't eat chocolate at night - it will be difficult to sleep.

4. Chocolate is a source of energy, increases efficiency and creativity, so before doing important work, eat a piece of chocolate.

5. Consume only real chocolate, not fake chocolate.

§ 8. Making chocolate at home

I've always wondered if it was possible to make chocolate at home. I found and studied many recipes for making chocolate. It turned out that making chocolate at home is not at all difficult. Here are some recipes:

1. Recipe

Ingredients:

5 tablespoons of milk;

50 gr. Butter;

6 – 8 tablespoons of sugar;

5 tablespoons cocoa;

1 teaspoon flour;

5 gr. raisins

Take a small saucepan, pour milk, cocoa, sugar into it, mix everything and bring to a boil. Add 50 grams of butter. Stir the mixture slowly and continuously, gradually add flour and bring to a boil again. Remove the pan from the stove, pour the contents of the pan into the molds and place in the freezer. Within a few hours the chocolate will become hard and ready to eat. Bon appetit.

Chocolate prepared according to this recipe will give you strength, efficiency and creative activity.

2. Recipe

Ingredients:

200 g cocoa

200 g milk powder;

300g. Sahara;

1/4 cup water

Chocolate preparation method: C cook the syrup (bring to a boil so that the sugar dissolves), reduce the heat. Pour the mixture of milk and cocoa into the hot syrup in a thin stream, stirring the mixture thoroughly. After the entire mixture has been poured out, add 100g. butter, mix thoroughly. The hot mixture should be like thick sour cream. (if it’s too thick, you can’t turn it with a spoon, you can add boiling water a little at a time). While hot, pour into molds greased with cold butter.

3.Recipe

Ingredients:

200 ml water,

3 tbsp. spoons of cocoa,

1 tbsp. spoon of black pepper,

honey or sugar; Walnut.

Method for making chocolate: Mix water and cocoa, add vanillin and 1 tablespoon of black pepper, stir and add honey or sugar to taste, add walnuts.

For children and teenagers, I suggest recipe No. 3, as honey has a general tonic and improves immunity, and walnuts improve memory, strengthen the heart and lift their spirits.

Conclusion

Having studied the types of chocolate and its effects on human health, I found out that:

Chocolate is not only a delicacy, but also a very healthy product;

Chocolate should only be consumed in reasonable quantities. The norm for a child is 25 grams per day;

Real chocolate must contain cocoa butter, cocoa mass, powdered sugar and lecithin;

The healthiest one is dark (bitter) chocolate.

My hypothesis: It turned out to be true that if chocolate is consumed in moderation, it has a positive effect on the human body. First, consume chocolate in large quantities (for example, eat half a kilo a day). This is practically impossible. Secondly, real chocolate does not harm human health.

This material can be used in valeology lessons, healthy lifestyle classes, and parent-teacher meetings.

A booklet entitled “The Magical Properties of Chocolate” was published to study this topic.

Bibliography

1. Anfimova “Pastry Chef”, 2002.

2. Kozlov industry. 1997, no. 9.

3. Martynyuk on holidays, or Unsweetened worries of the sweet industry. Food industry, 1997 No. 19.

4. Melnikov chocolate // Izvestia, Moscow.

4. Ostapchuk. encyclopedia: Chocolate. – and facts for children”, 2002.

5. Collection of recipes for flour and confectionery products. M.: Economics, 1986.

6. What is it? Who it. Children's Encyclopedia. - Moscow, Publishing House "Modern Pedagogy", 2004.

Svetlana
Individual project for 4th grade “Chocolate - harm or benefit”

The work was performed by Arina Avtushkina, 4 "b" Class. Gymnasium No. 1. R. p. Linevo.

Introduction

1. Questionnaire

2. History chocolate

3. Useful properties chocolate

4. Harmful properties of chocolate

5. Practical task

chocolate

Conclusion

List of sources

Introduction

Chocolate- my favorite delicacy and therefore I took this topic to find out in more detail what they are made from chocolate, which benefits or harms health because mom speaks: "A lot of chocolate is unhealthy that from chocolate spoils teeth" And I decided to look into this.

Target: to figure out is chocolate harmful or beneficial?, its effect on the child’s body.

Tasks:

Study the history of occurrence chocolate;

Identify positive and negative properties chocolate;

Conduct research;

Find interesting information and facts about chocolate.

Research methods: questioning, searching for information from sources and literature, literature analysis, research, summarizing the information obtained.

My work plan:

Study literature on the topic.

Conduct a survey.

Find out interesting facts on the Internet and watch on TV.

Before starting work, I conducted a survey.

I interviewed 23 classmate.

1. Questionnaire

Chocolate- The most popular delicacy for children. To determine popularity chocolate among children, we conducted a survey among students 2 class"b" Gymnasium No. 1. We interviewed 23 children using questionnaires and displayed the survey results in a table.

Question answer "Yes" Answer "No"

1. You love chocolate? 20 children 3 children

2. Do you think that chocolate is harmful? 14 children 9 children

3. Do teeth deteriorate from chocolate? 20 children 3 children

4. Do you know what they are made of? chocolate? 13 children 10 children

We also asked: How often do children eat chocolate? 15 children - once a week, 6 children 2-3 times a week, 2 children use every day chocolate.

After conducting a survey, we concluded that most children love chocolate, but know little about it. Everyone really wants to know if it’s useful or chocolate is harmful, and where it came from, and how it is made. In our work we explore and develop this topic about the benefits and harms of chocolate. What can a lot of eating lead to? chocolate? Does this threaten us with health problems?

2. History chocolate

Homeland chocolate, is Central and South America. The Aztecs used chocolate drink. According to one version, the word « chocolate» comes from the Aztec word "xocolatl" (chocolatl)- the name of a drink made from cocoa beans, literally "bitter water". The main raw materials for production chocolate and cocoa are cocoa - beans - the seeds of cocoa - a tree growing in tropical regions of the globe.

Chocolate exported by the Spaniards from Mexico, it became famous in Europe. In 1600 chocolate began to spread throughout Europe. Skillful preparation France was famous for chocolate

The first one was released in 1847 chocolate. For a long time chocolate was only available to the very rich. Only at the end of the 19th century did a sharp decline in the price of cocoa and sugar chocolate has become available to everyone.

3. Useful properties chocolate.

Sweets are carbohydrates, that is, the most important source of energy. Children move a lot, their energy consumption is high, it needs to be replenished quickly, from this point of view, sweets are useful for children. Carbohydrates are also involved in the construction of cell membranes, blood proteins, and hormones. That's why chocolate is good for children, as well as those who play sports.

- Chocolate also rich in calcium, magnesium and phosphorus, thanks to which we become beautiful and smart. Phosphorus nourishes the brain, magnesium regulates cellular metabolism, calcium ensures the strength of bone tissue. Theanines contained in chocolate, have antibacterial properties and prevent the formation of plaque; phosphates and fluoride strengthen teeth.

Thus, chocolate can in no way cause caries, for which it is undeservedly accused.

IN chocolate Antioxidants have been discovered - substances that have a good effect on the immune status, metabolism, and prevent the development of atherosclerosis, cardiovascular pathology, malignant tumors, and infectious diseases.

Sweet dishes are a source of pleasure and joy, and this is important.

According to experts, for full development a child needs to consume 30–40 g "sweet carbohydrates" V day: two or three candies, or one marshmallow, or two cookies. So, the norm of sugar for a baby from 1 year to 3 is 40 grams. If the baby is from 3 to 6 years old, he is allowed about 50 grams of sweets per day.

The consumption of sweets throughout the day should be distributed in this way. For breakfast you can do without sweets, just sweet tea or cocoa. After lunch there is dessert, but it is not required. But for an afternoon snack, it’s time to give your child a cookie or a piece chocolates. Dinner - again without sweets.

4. Harmful properties of chocolate.

Sugars are easily digestible carbohydrates, which means they have the ability to be stored in the body in the form of fats and add extra weight to us. Uncontrollable eating of sweets undermines the metabolic regulatory mechanism substances:

Causes additional stress on the liver.

Promotes the occurrence of allergic reactions in the body.

Excessive amounts of carbohydrates increase the secretion of gastric juice, especially in children with disorders of the autonomic system.

Sweets can cause nausea, heartburn, and stomach pain.

Besides, harm food stabilizer E476 polyricinoleates contained in chocolate, can manifest itself in disruption of metabolic processes in the human body. Therefore, people with stomach diseases, as well as young children, should take this supplement with extreme caution.

Chocolate causes headaches because contained in chocolate tannin(a substance also present in red wine) may cause headaches in people. The fact is that tannin is a vasoconstrictor, that is, it constricts blood vessels, thus causing an attack of pain. Naturally, this problem concerns mainly adults, not young children.

5. Practical task.

While researching this topic, we studied the chemical composition chocolate which is on the store shelves and found out What:

In the majority chocolate uses polyglycerin;

And in very rare cases, lecithin.

More details:

An emulsifier is an additive that ensures product homogeneity, integrity and density of its consistency. Emulsifier "helps" It is better for the ingredients to mix with each other.

Lecithin, in itself, is a necessary substance for human life. In particular, it helps ensure the normal functioning of the nervous system, brain cells and liver, and renew damaged cells of the body. Lecithin is an antioxidant, meaning it prevents the formation of toxic compounds in the body. Widely in industry Lecithin E322 is used, obtained from soybean oil. It is completely safe for health and is approved for use as a food additive in Europe, Russia, Ukraine and other countries. E322, by the way used not only as an emulsifier, but also as an antioxidant. The E322 supplement is, in general, even beneficial for the human body. But it can cause allergic reactions.

Polyglycerol is a food additive-emulsifier. According to its chemical composition, it is a compound of fatty acids. Can be used in production chocolate confectionery products as a replacement additive. Polyglycerin is made from castor oil or castor bean seeds, obtained by processing genetically modified products (GMO).

Cocoa bean butter is a rather expensive product. In this regard, manufacturers chocolate products use polyglycerin to reduce cocoa butter consumption, trying to save on production costs by replacing more expensive ingredients with cheaper ones. According to some data, with excessive consumption of foods containing E476, an increase in the size of organs, such as the liver and kidneys, may be observed.

Another food additive E492 is sorbitan. The permissible daily intake is 25 mg/kg body weight per day. When used for food purposes, E492 is considered safe, but if the daily dosage is exceeded, symptoms such as fibrosis, growth retardation and liver enlargement are possible; it can also contribute to the accumulation of fat in the body. No mutagenic activity was detected. This food additive is not approved for use in some countries. (for example in Germany).

Therefore, it is worth giving preference to those products in which not used E476, and E322.

So, in the store we studied the composition chocolate, and found out that almost all chocolate contains E476. BUT, on the shelves of our store we found chocolate with E322 additive, This - chocolate confectionery factory named after Krupskaya, (manufacturer OJSC "Orkla Brands Russia"), And chocolate bars(Although there's not enough chocolate there, basically the filling. Chocolate as a shell).

Additive E492 - sorbitan tristearate is contained in chocolate"Korkunov".

Conclusion: Reasonable use chocolate cannot harm our health. And if you want to eat your favorite tile chocolate, then you shouldn’t deny yourself this.

Important. Chocolate afraid of direct sunlight, as well as sudden changes in temperature.

Real chocolate:

Has a shiny dark brown, light brown or cream (white) color.

Taste there shouldn't be chocolate"plasticine", "soapy" or "greasy".

Chocolate, as a rule, quickly melts in the mouth.

My mother and I drew up a table as a reminder harmful and useful substances in chocolate:

Additive E322 Additive E476 Additive E492

1. Antioxidant lecithin

(plant origin). Useful for health. Be careful if you are allergic. 1. Polyglycerin – product (GMO)

Unhealthy.

1. Sorbitan is safe in small doses.

Conducted an experiment on chocolate.

Experience 1: Lower chocolate in water or milk. The natural one will sink to the bottom, but the non-natural one will float.

Experience 2: Put chocolate on the palm, if it starts to melt quickly, it’s natural.

Experience 1:

Conclusion: Drowned.

Experience 2:

Left (Russian, right (Alenka)

Conclusion: "Russia" melted faster, almost immediately.

Examination chocolate: Laying tiles chocolate in the refrigerator, then after a while we take it out and hold it over the stove. If chocolate starts"sivet", then he is real. As a result of temperature changes, the present chocolate begins to become covered with small white droplets. These droplets are cocoa butter.

Using the chocolate theme, we created a mini-museum in which we collected chocolate figurines, popular chocolate, picture from DIY chocolate.

6. Interesting information and facts about chocolate.

The hormone of happiness in chocolate?

Chocolate really promotes the production of endorphins - hormones of happiness. Therefore, if you are overcome by blues, melancholy or sadness, allow yourself a few squares chocolate tiles and life will become brighter.

Is there a museum chocolate?

Yes. There are dozens of such museums all over the world, but we want to tell you about the most famous ones" chocolate"museums. One of the most popular is in France, in a place called Bayonne, in the so-called Basque Country.

In Cologne, on board a peculiar "ship", built from metal and glass structures, houses the German Museum chocolate, which is visited annually by 600 thousand people. He was created « chocolate king» Germany Hans Imhoff.

You may not know, but the Museum there is chocolate in Russia too. In 1992, the confectionery factory "Red October" opened the Museum of Russian chocolate in Moscow.

Saint Petersburg

In June 1999, pastry brothers James and Gilbert Ganong opened the Museum. chocolate in Canada. This museum opened in the town of St. Stephen, where since 1985 an annual Chocolate Festival. In connection with these events, in 2000 this small town officially received the name "Canadian chocolate city» .

Barcelona.

Festival chocolate in Perugia.

Cocoa will improve memory.

Cocoa is a delicious drink that is healthy for children and adults. This is confirmed by recent studies of the effect of cocoa on the human brain, conducted by scientists from the Center for Human Psychopharmacology at Swinburne University. Dr. David Camfield and a group of specialists conducted an interesting study proving that a glass of cocoa a day increases human brain activity and also improves memory function. As Camfield found out, it's all about the flavanols contained in cocoa. It is flavanols that affect working memory, which contains information, making it available for subsequent processing. This type of memory, unfortunately, weakens over the years. Apparently, flavanols relieve brain fatigue. This is evidenced by the results of an experiment in which 63 people aged 40 to 65 took part. All participants in the experiment were divided into three groups.

1. The first group drank cocoa containing 500 mg of flavanols every day for a month.

2. The second group was given a dose of flavanols half as much – 250 mg.

3. The third group was given an empty drink. Before and after drinking the drink, all participants in the experiment underwent brain scans and were also given various test tasks.

The result of the experiment showed that the brain activity of all groups was different. The more flavanols the participants took, the less energy the brain expended on tasks. This study is not the first to prove benefits of cocoa. The positive effects of cocoa on the cardiovascular system have previously been proven.

Smell chocolate in bookstores increases sales.

Bookstore chain owners may have a secret weapon in the fight for customers. The results of a new study from Belgian scientists at the University of Hasselt suggest that the smell chocolate in bookstores encourages visitors to spend more time sorting through books. The study was conducted over 10 days in a local bookstore, during which the store was kept smelling chocolate during half of his working hours. Scientists analyzed the behavior of one in five visitors - about 201 people in total - and found that shoppers were twice as likely to browse through more than one book when the store smelled fragrant. chocolate. Key result? Overall sales also increased, with sales of specific genre books such as novels and cookbooks up about 40 percent.

Conclusion.

As a result of the research, I learned a lot of interesting things about chocolate. For example, what is it made from, that it does not spoil teeth, what chocolate is healthier.

Found out that chocolate does more good than harm.

Let's sum it up, sweets - This:

Energy source;

A source of pleasure and joy.

But overeating any product is always harmful. As they say - everything is good in moderation.

List of sources.

1. Wikipedia is a free encyclopedia.

2. Konya I. "The whole truth about chocolate» . Magazine "Health"

3. Because. ru - Children's encyclopedia. Let's explore the world together / Children's site.

4. Encyclopedia for children. "Everything about everything". (compiled by G. Shalaev. vol. 7, 12 – Moscow, 2006

5. Encyclopedic Dictionary of Brockhaus and Efron: In 86 volumes (82 t. And 4 additional)- St. Petersburg. ,1890-1907.

6.http://www.novostioede.ru/article/zapakh_shokolada_v_knizhnykh_lavkakh_uvelichivaet_prodazhi/

7.http://www.novostioede.ru/article/kakao_uluchshit_pamyat/

Application

1. You love chocolate?

A) Yes B) No

2. Do you think that chocolate is harmful?

A) Yes B) No

3. Do teeth deteriorate from chocolate?

A) Yes B) No

4. How often do you eat chocolate?

A) once a week;

B) 2-3 times a week;

B) every day.

5. Do you know what they are made of? chocolate?

History of chocolate: from ancient civilizations to the present day. Legends of the Aztecs, the birth and flourishing of the chocolate industry in Europe, interesting facts from the history of chocolate.

The history of chocolate is inextricably linked with the emergence of the first civilizations. The oldest delicacy went from a bitter Aztec drink to a sweet European dessert, which in the 19th century took on its familiar solid state, and today is one of the most popular confectionery products in the world.

The Ancient History of Chocolate

The history of chocolate began more than 3 thousand years ago in the fertile lowlands of the Gulf of Mexico, where civilization arose. Very little evidence has been preserved about the life of this people, but scientists believe that it was in the Olmec language that the word “kakawa” first appeared. This is what the ancient Indians called a drink made from crushed cocoa beans diluted with cold water.

After the disappearance of the Olmec civilization, the Mayans settled in the territory of modern Mexico. They considered the cocoa tree to be a kind of deity, and its grains were attributed magical properties. The ancient Mexicans even had their own patron - the cocoa god, to whom priests prayed in temples.

This is interesting! The Indians used cocoa beans as a bargaining chip: for 10 fruits of the cocoa tree you could buy a rabbit, and for 100 you could buy a slave.

The first cocoa plantations

Cocoa trees grew in abundance, so the Mayans did not cultivate them for a long time. True, a drink from their seeds was considered a luxury, available only to a select few - priests, tribal fathers and the most worthy warriors.

By the 6th century AD The Mayan civilization reached its peak. It’s hard to believe that this small nation managed to build entire cities, with pyramid castles, that were superior in architecture to the monuments of the Ancient World. At this time, the first cocoa plantations were established.

Ancient history of chocolate

By the 10th century AD Mayan culture declined. And two centuries later, a powerful Aztec empire was formed in Mexico. Of course, they did not ignore the cocoa plantations, and every year the cocoa trees produced larger and larger harvests.

At the turn of the 14th and 15th centuries, the Aztecs conquered the Xoconochco region, gaining access to the best cocoa plantations. According to legend, about 500 bags of cocoa beans were consumed in the Nezahualcoyotl palace per year, and the warehouse of the Aztec leader Montezuma accommodated tens of thousands of bags of cocoa.

Aztec Legends

The Legend of the Garden of Eden of the Wizard Quetzalcoatl

The history of the origin of chocolate is shrouded in many secrets and legends. The Aztecs believed that cocoa seeds came to them from paradise, and the fruits of the sacred tree were the food of the celestials, from which wisdom and strength emanated. They created many beautiful legends about the divine drink made from cocoa beans. One of them talks about the wizard Quetzalcoatl, who supposedly lived among these people and planted a garden of cocoa trees. The drink that people began to prepare from the fruits of the cocoa tree healed their souls and bodies. Quetzalcoatl was so proud of the results of his work that he was punished by the gods with deprivation of his reason. In a fit of madness, he destroyed his Garden of Eden. But one single tree survived, and has been giving people joy ever since.

The Legend of Montezuma's Favorite Drink

This legend says that the leader of the ancient Indians loved the drink made from the fruits of the cocoa tree so much that he drank 50 small cups of this delicacy every day. For Montezuma, chocolatl (from choco - “foam” and latl - “water”), as the ancient Indians called it, was prepared according to a special recipe: cocoa beans were fried, ground with grains of milk corn, sweet agave juice, honey and vanilla. Chocolatl was served in gold glasses decorated with precious stones.

Destruction of the Mayan civilization

The Indians believed in these legends so much that they mistook the calculating and bloodthirsty Spanish conquistador Hernan Cortes, who came to Tenochtitlan (the ancient capital of Mexico) in 1519, for the god Quetzalcoatl who had returned from heaven. He presented Cortes Montezuma with gold and other treasures. But the cruel Spaniard walked with bloody footprints across Mexican soil. The Spaniards plundered Montezuma's palace, and the Indian leaders were forced under torture to teach them the secrets of making a chocolate drink. After this, the insidious and cruel Cortes ordered the destruction of all the priests who knew this secret.

History of chocolate in the Middle Ages. Conquest of Europe

Spaniards' introduction to chocolate

Returning to Spain, Cortez went to the king, who had heard about the atrocities of the cruel conquistador. But Cortez managed to appease the monarch with a drink prepared from a strange overseas product. It must be said that the Spaniards changed the chocolate recipe that had existed for centuries: they began to add cinnamon, cane sugar and nutmeg to the too bitter Aztec chocolate. The Spaniards kept the recipe for making a chocolate drink a closely guarded secret for more than half a century, not wanting to share their discovery with anyone.

Italians' introduction to chocolate

Thanks to smugglers, the Netherlands learned about chocolate. And the Florentine traveler Francesco Carletti told the Italians about the drink made from cocoa beans, who were the first to invent licenses for creating chocolate production. The country was gripped by a real chocolate mania: chocolaterias, as chocolate cafes were called in Italy, opened one after another in different cities. The Italians did not zealously guard the recipe for this exquisite delicacy. From them Austria, Germany and Switzerland learned about chocolate.

Introducing the French to chocolate. History of chocolate in France

It should be noted that a great contribution to the spread of noble sweets in Europe was made by the Spanish princess, who became the wife of the French king Louis XIII. The Queen introduced cocoa beans to Paris, where she brought a box of cocoa fruits at the beginning of the 17th century. After chocolate was approved by the French royal court, it quickly conquered all of Europe. True, the aromatic drink, although it was more popular than coffee and tea, remained so expensive that only the rich could afford this rare pleasure.

In medieval Europe, a cup of hot chocolate for dessert was considered a sign of good taste. Among the chocolate fans was Louis XIV's wife, Marie Teresa, as well as Louis XV's favorites, Madame du Barry and Madame Pompadour.

In 1671, the Duke of Plessis-Pralines created the sweet dessert “praline” - grated nuts with lumps of chocolate and candied honey. And in the middle of the 18th century, every Frenchman could enjoy his favorite drink: chocolate confectioneries opened one after another in the country. In Paris by 1798 there were about 500 such establishments. “Chocolate Houses” were very popular in England, so much so that they eclipsed coffee and tea salons.

Interesting facts from the history of chocolate!

Men's drink

For a long time, bitter and strong chocolate was considered a man's drink, until it acquired the lightness it lacked: in 1700, the British added milk to chocolate.

Beautiful "Chocolate Girl"

Swiss artist Jean Etienne Lyotard, inspired by the divine drink, painted his most famous painting in the mid-40s of the 17th century, “The Chocolate Lady,” which depicts a maid carrying hot chocolate on a tray.

Queen's Chocolatier

In 1770, Louis XVI married the Austrian Archduchess Marie Antoinette. She came to France not alone, but with her personal “chocolatier”. So a new position appeared at court - the queen's chocolatier. The master came up with new varieties of this noble delicacy: chocolate with orange blossoms to calm the nerves, with orchids for vigor, with almond milk for good digestion.

Ancient medicine

In the Middle Ages, chocolate was used as medicine. A clear confirmation of this is the experience of treatment of Cardinal Richelieu by the famous healer of that time, Christopher Ludwig Hoffman. And in Belgium, the first chocolate producers were pharmacists.

Modern history of chocolate

Until the beginning of the 19th century, chocolate existed only as a drink, until the Swiss chocolatier Francois-Louis Caillet came up with a recipe that made it possible to turn cocoa beans into a solid, oily mass. A year later, a chocolate factory was built near the town of Vevey, and after it, chocolate production enterprises began to open in other European countries.

First chocolate bar

The turning point in the history of chocolate was 1828, when the Dutchman Conrad van Houten managed to obtain cocoa butter in its pure form, thanks to which the royal delicacy acquired its familiar solid form.

In the mid-19th century, the first chocolate bar appeared, which consisted of cocoa beans, sugar, cocoa butter and liqueur. It was created by the English company J.S. Fry & Sons, which built the first mechanized chocolate factory in Bristol in 1728. Two years later, a similar product was launched on the market by the Cadbury Brothers company, which in 1919 absorbed the creator of the first chocolate bar.

The rise of the chocolate industry

The mid-19th century was marked by the heyday of the chocolate industry. The first chocolate kings appeared and tirelessly improved the recipe for solid chocolate and the technology for its preparation. The German Alfred Ritter replaced the rectangular shape of the tile with a square one. Swiss Theodor Tobler invented the famous triangular chocolate bar "". And his compatriot Charles-Amédé Kohler invented chocolate with nuts.

Making white and milk chocolate

The turning point in the history of noble sweets was 1875, when the Swiss Daniel Peter created milk chocolate. His compatriot, Henri Nestlé, began producing milk chocolate using this recipe under the Nestlé brand at the beginning of the 20th century. Serious competition came from Cadbury in England, Kanebo in Belgium and the American Milton Hershey, who founded a whole town in Pennsylvania where they did nothing but make chocolate. Today, the city of Hershey is a real museum, reminiscent of the scenery of the movie “Charlie and the Chocolate Factory.”

In 1930, Nestlé began producing white chocolate. A year later, a similar product appeared from the American company M&M’s.

It is not known for certain when Imperial Petersburg learned about chocolate. Historians do not name the exact date. What is known is that during the reign of Empress Catherine II, the recipe for this wonderful delicacy was brought to Russia by the Latin American ambassador and officer Francisco de Miranda.

In the mid-19th century, the first chocolate factories appeared in Moscow, however, they were controlled by foreigners: the Frenchman Adolphe Siou, the creator of “A. Sioux and Co. and the German Ferdinand von Einem, owner of Einem (today Red October). Boxes with Einem candies were decorated with velvet, leather and silk, and sets with surprises included notes of specially written melodies.

The first to establish domestic chocolate production was Alexey Abrikosov, a talented merchant and self-taught marketer. His factory, created in the 50s of the 19th century, produced chocolate in exquisite collectible packaging: on the cards that were placed inside there were portraits of famous artists. Abrikosov also came up with baby wrappers with ducks and gnomes. The famous caramel “Crow's feet”, “Crawfish necks” and “Duck noses”, everyone’s favorite chocolate Santa Clauses and hares - all these are signature creations of the talented confectioner. In the 20th century, Abrikosov’s brainchild turned into the Babaevsky confectionery concern.

Today, this royal delicacy with a centuries-old history is available to everyone and is probably the most attractive sweet in the world. The story of chocolate does not end there. Talented confectioners tirelessly improve their skills in order to give us every day a piece of such simple happiness, familiar from childhood.

In the mid-20th century, chocolate became the most common high-calorie food product. The first milk chocolate appeared in Switzerland, after which the Swiss company Nestlé gained popularity. The first chocolate with filling appeared in 1913. The biggest sweet tooths in the world are the Germans and the Swiss: according to statistics, each of them produces 10-11 kg of chocolate per year. In Brussels there is a chocolate museum, as well as a tea and chocolate salon, in which all courses - first, second and third - contain chocolate. By the way, Belgian chocolate is made without preservatives. That is why, alas, it does not last long, but it is incomparably good. The first chocolate factories in Russia were opened in the mid-19th century, and were subject to careful control by foreign specialists. The most famous and largest companies at that time were: the Red October factory and the Babaevskaya confectionery factory. These days, chocolate comes in all forms - liquid, hard, soft, powder. It is even used in medicine and interior design. And, of course, chocolate is still one of the favorite desserts for children and adults.