Jenis-Jenis Coklat

Officially, there are three kinds of chocolate: dark chocolate, milk chocolate and white chocolate.

Dark chocolate contains cocoa mass (also called cocoa liquor), cocoa butter and sugar. The content of cocoa solids – that is the dried fraction of all cocoa substances – varies between 35 and 70% or more. The higher the cocoa content, the more bitterness you will experience. To real chocoholics, there is only one real chocolate: very dark, bitter chocolate with a very high cocoa content.
Milk chocolate contains the same ingredients as dark chocolate, with milk powder added to give the chocolate a lighter brown color and a creamy texture and taste. For certain recipes, Barry Callebaut even selects special milk powders that develop a caramel kind of flavor.
White chocolate contains milk, sugar and cocoa butter but no cocoa liquor (cocoa mass). That explains the pale, ivory color of this sweet chocolate.
Couverture is a chocolate with a high fat content of at least 31% and mainly produced for bakers, pastry chefs and chocolatiers. This means at least 31% cocoa butter in dark chocolate, and 31% of cocoa butter and milk fat in milk chocolate. This gives the chocolate an extreme richness and “hardness”, and the ability to create astonishing pralines with a very thin yet crunchy chocolate layer.
French chocolate is a question of “goût” (taste): very dark and strong with a high cocoa content, so very bitter and very intense! In short: the way the French like their chocolate! For their pralines and pastries French chocolatiers and chefs are famous for creating very daring and sometimes extreme contrasts: special, fine and oh so tasteful!
When you think of Switzerland, you think of mountains: the Alps, and of course the Alpine cows with their famously pure, creamy milk; the secret of Swiss chocolate that has almost become a synonym for exclusive, refined milk chocolate. Swiss milk chocolate is appreciated worldwide for its stunning creaminess and purity.
Barry Callebaut’s most famous gourmet brands produce and sell French chocolate and Swiss chocolate as well as Belgian chocolate: Cacao Barry® in France, Carma® in Switzerland and Callebaut® in Belgium. These are the three world-renowned chocolate brands for the artisan chocolatiers, pastry chefs and chefs de cuisine.

Khasiat Coklat

Sumber Tenaga
Koko dan coklat merupakan sumber penting untuk tenaga kerana dalam volum yang kecil, kalori yang dapat dibekalkan adalah sangat tinggi. Kerana itu, koko dan coklat adalah pilihan utama ahli sukan selepas latihan intensif.

Kepuasan
Coklat mengandungi kombinasi gula dan lemak yang membuatkan anda merasa puas semasa dan selepas memakannya.

Tanpa Kolestrol
Koko dan coklat hitam tidak mengandungi kolestrol. Coklat susu dan coklat putih pula mengandungi kadar kolestrol yang amat minimal kerana kandungan susu yang terdapat di dalamnya.

Sumber Mineral
Koko dan coklat membekalkan khasiat mineral yang baik untuk copper, magnesium, iron, phosphorus, calcium. Contohnya, 100g coklat susu atau putih mengandungi antara 20 and 40% daripada kalsium RDA (Recommended Daily Allowance).

Sumber Antioxidant
Cocoa flavanols dapat membantu menghalang pengoksidan Kolestrol Jahat (LDL) yang boleh menyebabkan pembentukan atherosclerosis ataupun pengerasan salurdarah arteri. Ia juga membantu menghalang kerosakan pada sel-sel DNA dan menghalang terjadinya sel-sel kanser.

Sumber fiber
Koko mengandungi 15% soluble dan insoluble dietary fiber. Dietary fiber amat penting di dalam fungsinya untuk membantu perjalanan makanan di dalam tubuh dan menyebabkan dinding perut dan kolon sentiasa bersih dan sihat.

Sumber protin dan kalsium
Coklat susu dan coklat putih dikatakan sebagai sumber protin dan kalsium yang tinggi dan dapat membantu pertumbuhan tulang dan gigi yang kuat.

Mitos Coklat

Coklat Penyebab Gemukan
After hundreds of scientific studies, there is no evidence that chocolate is an immediate cause of obesity. The total number of calories consumed, the digestion of those calories and the balance in the consumption of proteins, carbohydrates and fats play the predominant role in the prevention of obesity.

Coklat Penyebab Kerosakan Gigi
Cocoa and chocolate alone do not damage your teeth. Scientific analyses of cocoa and chocolate indicate only very small concentrations of the substances which can cause caries or carry out an acidic attack on tooth enamel. In fact, cocoa naturally contains substances that combat oral bacteria.

Coklat Penyebab Jerawat
The American Dietary Association and the American Academy of Dermatology currently discount any link between chocolate and acne. No study has found evidence for chocolate as a cause of acne.

Coklat Penyebab Migrain
Chocolate is often suspected of causing migraines. However, no scientific proof has ever been found.

Facts About Chocolate

Source of energy for an active lifestyle

Because of the high concentration of calories in a relatively small volume and thanks to the positive relationship between sugars and fats, chocolate is an important source of direct energy. Chocolate also compensates very rapidly for the energy that the body expends during heavy physical or mental exertion. That's why chocolate is extremely popular with athletes, students and anyone who wants to restore their energy quickly after strenuous activity. In short, chocolate goes hand in hand with an active lifestyle.

Polyphenols believed to counteract free radicals

Cocoa flavanols, the specific group of polyphenols which are abundantly present in the cocoa bean, have been shown to possess several beneficial effects and play an important role in supporting our health and well-being. The cocoa flavanols are natural and powerful antioxidants and help to strengthen your body’s own natural defence againts free radicals when under oxidative stress. Cocoa antioxidants help to protect you from damage from free radicals by scavenging these reactive compounds before these can cause any harm. Furthermore, cocoa flavanols have shown protective effects on several health parameters, such as cardiovascular health, cognitive function and skin quality.

Low levels of cholesterol

In cocoa and chocolate, we also find a unique saturated fat which, according to recent research, has a neutral effect on the production of bad cholesterol and could possibly promote the creation of good cholesterol. Cocoa and dark chocolate are naturally cholesterol-free, and milk and white chocolate only contain a minimal amount of cholesterol, which comes from the milk used in these products. Sugar absorbed slowly by body, resulting in low Glycaemic Index. Before being turned into chocolate, cocoa beans contain very few natural sugars. The added sugar only causes the blood sugar to rise by a very slight degree, which results in a low Glycaemic Index. Thanks to the unique composition of chocolate, the sugar present is absorbed very slowly by the human body. Chocolate does not harm teeth. Eating chocolate can lead to a feeling of well-being and have a calming effect on one’s state of mind.

Stimulating effect of theobromine and caffeine

Cocoa and chocolate also contain minimal levels of theobromine and caffeine. These substances have a stimulating effect on the central nervous system, the heartbeat and the relaxation of the respiratory muscles. Recent medical research indicates that theobromine and caffeine reduce fatigue and improve concentration.

Essential calcium and proteins for young people

Children and young adults, for whom proteins and calcium are extremely important, adore milk chocolate and chocolate-flavored drinks. Furthermore, milk and white chocolate are themselves sources of calcium and proteins.

Vitamins A and B12 support growth processes

Milk and white chocolate are rich first and foremost in vitamins A and B12, which, among other things, contribute to the growth of healthy teeth and bones, the absorption of calcium and phosphorous, the creation of red blood cells and the growth of muscles and tissues.B-complex, D and E vitamins.Cocoa and dark chocolate also contain many B-complex vitamins, needed for releasing energy and creating the body's building blocks. In addition, dark, milk and white chocolate all contain vitamins D and E.

Minerals for proper functioning of the body

As well as being a source of vitamins, chocolate is also a source of those minerals vital to proper body functions. Dark chocolate is particularly rich in magnesium, important for robust brain function. It also contains copper, iron, manganese and zinc for the promotion of cell growth, the repair of tissue and the absorption of nutrients.

Dietary fiber with cleaning effect on digestive system

Chocolate also has a beneficial effect on digestion. Cocoa mass contains around 15% of soluble and non-soluble dietary fiber. This fiber improves intestinal movements and keeps the intestinal and stomach walls clean.

Growing demand for healthy specialty chocolates

To sum up, the conclusion is this: chocolate is healthy in many ways. But it can be even healthier.