this Chocolate fruit has the content of caffeine, theobromine, methyl - xanthine and phenylethylalanine are natural. All of these ingredients have excellent benefits for our body, especially in terms of improving the state of mind - mind body and have a calming nature, so as to improve one 's mood. Poor mood conditions can be overcome by consuming processed chocolate fruit products, especially those with high pure chocolate content. In addition to improving one's mood, chocolate also has the following benefits,
- Anti depressant alias prevent the emergence of stress
- Reduce stress
- Reduce the fatigue that appears on the body
- Calming the state of mind
but the original fruit of chocolate itself is not brown, but yellow for fruit that is ready to be harvested. The original name of the fruit itself is cocoa (cocoa) which basically feels very bitter when it is consumed simply Cocoa or cocoa that dioalh become brown is usually harvested when the fruit is yellow, and no need to harvest it, because in addition to just picking, the tree cocoa is also not a seasonal tree species, which means it can bear fruit anytime
The next stage is to extract the cocoa liquor by pressing to get the brown fat (cocoa butter) and cocoa with a solid mass called cocoa presscake. The percentage of pressed cacao fats was adjusted to the producers' wishes so that the composition of brown fat (cocoa butter) and cocoa presscake varied
The cocoa butter will then be used to produce chocolate by the addition of cocoa liquor. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter are added and mixed. The proportion of the ingredients will differ depending on the type of chocolate made.
is a process of producing a product with microbes as a processing organism. Fermented cocoa beans are a traditional fermentation involving indigenous microorganisms and endogenous enzyme activity. Fermentation of cocoa beans does not require the addition of starter culture, because cocoa pulp containing a lot of glucose, fructose, sucrose and citric acid can invite the growth of microorganisms that occur fermentation ahapan post-harvest processing of cacao fruit is split and pulp-coated seeds removed, then collected on a container. The types of containers used may vary, including drying platforms (America), leaf-lined baskets, and wooden containers. Containers are stored above ground or over the channel to accommodate the pulp juices produced during fermentation (pulp degradation results)
cocoa beans will produce taste precursors, brown the grain color, reduce bitter, sour, sweet and floral flavors, increase the scent of cocoa and nutty, and raise the skin of the seeds into shell. Unfermented seeds will not have these precursor compounds so the taste and quality of very low chocolate seeds Indonesia has a tendency to process chocolate seeds without fermentation by soaking the seeds in water to remove the pulp and continued by drying, thus the seeds are ready to be sold regardless of the quality . This step is taken by farmers to get quick sales results because if through fermentation required incubation time so that farmers have to wait to benefit from sales, while fermentation is an important key to provide the taste of chocolate
BY @STEEMITEAM
