How chocolate is made. Chocolate exhibition in Opatija, Croatia

Описание: The word 'chocolate' translates to 'bitter water' in Aztec.

Cocoa pods, measuring 15-20 cm, consist of peel, pulp, and seeds.

Cocoa beans are pressed to extract cocoa butter, and the remaining residue is cocoa powder.

The melting point of chocolate is 25°C, allowing it to melt in your mouth without a trace.

Dark, bitter chocolate is made from ground cocoa, sugar, and cocoa butter.

Adding milk results in milk chocolate, while white chocolate, with a lower melting point, is made from cocoa butter, sugar, dry milk, and vanilla, excluding cocoa powder.

Vegan chocolate substitutes milk with plant-based alternatives, and diabetic chocolate replaces sugar with substitutes.

Porous chocolate is made by boiling and cooling in a vat.

The Aztecs consumed chocolate as a bitter, cold beverage. Cocoa arrived in Europe in 1520, transforming from a cold, bitter drink to a hot, sweet delicacy by the early 17th century. Due to its cost, it was a luxury for the wealthy.

In the Netherlands, a cost-effective method to extract cocoa butter was discovered in 1828, leading to the production of solid chocolate that replaced the liquid form. The first chocolate bar was produced in Britain in 1842.

Switzerland introduced the first milk chocolate when Daniel Peter added dry milk to chocolate. Henri Nestlé, his partner, pioneered its production. Switzerland became a leading force in chocolate manufacturing.

The largest chocolate bar recorded in the Guinness World Records was initially produced by the Italians, weighing 3.5 tonnes, then by the Armenians at 4.4 tonnes, and finally by the British at almost 6 tonnes. The dimensions of the chocolate bar were 4x4 meters.

Presently, cocoa for chocolate is sourced by large chocolate factories, mainly in the form of chocolate coins with specific compositions and colors.

00:35 Chocolate wrench and screwdrivers
00:58 Chocolate gramophone record that plays music
01:41 Cheese with chocolate
06:16 Burrito with chocolate and peppers
06:36 Pasta with chocolate sauce and fruits

*Apologies to the Italians! We know tomato sauce is better for pasta. It won't happen again.