chocolate flavor

Chocolate flavor
Taste of chocolate is still difficult to define. In his book The Emperor Chocolate (Emperors of Chocolate), Joel Glenn Brenner describes recent research about the taste. According to taste chocolate is created from a mixture of 1200 kinds of substances, without a sense that clearly dominant. Some of the substances that it feels very uncomfortable when standing alone. Therefore, until now no artificial chocolate flavor.
Psychological effects that occur when enjoying the chocolate due to melting point of cocoa fat is located slightly below the normal human body temperature. As an illustration, if you eat a piece of chocolate, the fat of the chocolate will melt in the mouth. Lumernya fat cocoa creates a feeling of a typical soft mouth, recent research by the BBC indicated that melting chocolate in the mouth increases brain activity and heartbeat that is stronger than the activity resulting from kissing mouth to mouth, and also will feel four times as long even after the activity This stops [5].
[Edit] Counterfeiting taste
Counterfeiting often occur because the chocolate flavor cocoa is a relatively expensive material compared to sugar or vegetable oil. Both these materials are often used to replace cocoa.
Cocoa fat is often replaced by cheaper oil, such as lecithin from soy or palm oil. In addition to about the price, with the second chocolate coating material is made easier. Comparison of cocoa solids (nonlemak component in the milled seed) also tend to be low. In the chocolate bars, for example, about 20% of candy it is filled chocolates.
Premium Chocolate, on the other hand, typically contains about 50-70% cocoa solids. Because they contain less sugar and maybe also a little vegetable oil, this thick chocolate contains fewer calories than chocolate products in general. Is worth when chocolate lovers often "protest" because of the chocolate to blame for problems actually caused by excessive sugar consumption.
[Edit] The content of chocolate
Chocolate contains alkaloids, alkaloids such as theobromine, fenetilamina, and anandamida, which have physiological effects to the body. The content-the content is much associated with the level of serotonin in the brain. According to scientists chocolate is eaten in normal amounts regularly can reduce blood pressure [6]. Dark chocolate lately a lot to get a promotion because of health benefits when consumed in moderation, including anti oksidannya content that may reduce the formation of free radicals in the body.
[Edit] Poison for certain animal
That it contains theobromine in chocolate can be toxic to some animals if consumed. The animals that react to the content of theobromine poisoning include horses, dogs, birds older brother, a small type mice and cats (especially kittens), this is because their metabolism can not digest these chemical constituents effectively. When they were fed chocolate, the theobromine will remain content in their blood stream up to 20 hours, consequently these animals may have epilepsy and seizures, heart attacks, internal bleeding, and eventually cause death. Abatement is to stimulate the animals to spew chocolate and as soon as possible to bring them to the vet.