Chocolate without Theobromine
I always wondered if chocolate could be made without theobromine. Theobromine is the addictive chemical in chocolate. It makes the chocolate brown in color. Theobromine can be processed in small amounts by humans. That should tell you something right there. In small amounts...hmmm. Maybe your body wasn't really meant to eat it. So here's the scoop on getting real chocolate without the chemical Theobromine. White Chocolate is Real Chocolate
By Chad Upton August 3, 2010
Somebody once told me that White Chocolate is not really chocolate. The argument is that white chocolate is not made from chocolate liquor and white chocolate does not contain cocoa solids; therefore, it is not real chocolate. That is not necessarily true.
Chocolate was discovered by Aztecs in Central Mexico, at least three hundred years ago. The name comes from the Nahuatl word, “chicolatl” meaning “beaten drink.” It is derived from, “chicoli”, which means “beating stick” and “atl”, meaning “water.”
To make chocolate, the seeds of the tropical cacao tree are harvested. They are bitter and must be fermented to make the flavor more palatable. The fermented beans are then dried, roasted and shelled to expose cacao nibs (you can buy cacao nibs, they’re an interesting balance between slightly bitter and mildly sweet — click on the photo for amazon link).
The nibs are ground to produce cocoa mass, which is melted to create chocolate liquor (not to be confused with chocolate liqueur). When chocolate liquor cools, it forms what we commonly refer to as baking chocolate.
At this stage, the chocolate is about 53% cocoa butter (fat), the rest is carbohydrates, protein, tannins and theobromine.
Theobromine is in the same family of chemical compounds as caffeine and is believed to be the proof that chocolate is addictive. Healthy humans can break down reasonable amounts of this compound, but many animals cannot. This is why chocolate can be harmful to pets. White chocolate contains only trace amounts of theobromine, which is what gives other chocolate its brown color.
White chocolate is made from cocoa butter, milk solids, milk fat and sugar. According to the FDA, white chocolate must contain at least 20% cocoa butter to be called “White Chocolate.” The European Union has adopted the same standard for cocoa butter requirements, but there are some other regulations around milk and sweetener contents that differ between the US and the EU.
Confectionery items that look and taste similar to white chocolate, such as “Almond Bark” are not white chocolate. In fact, they’re not chocolate at all. They are usually made from solid or hydrogenated vegetable and animal fats instead of real cocoa butter.
White Chocolate is real chocolate when it’s made from cocoa butter.Reposted from http://brokensecrets.com/2010/08/03/white-chocolate
By Chad Upton August 3, 2010
Chad Upton-->
Somebody once told me that White Chocolate is not really chocolate. The argument is that white chocolate is not made from chocolate liquor and white chocolate does not contain cocoa solids; therefore, it is not real chocolate. That is not necessarily true.
Chocolate was discovered by Aztecs in Central Mexico, at least three hundred years ago. The name comes from the Nahuatl word, “chicolatl” meaning “beaten drink.” It is derived from, “chicoli”, which means “beating stick” and “atl”, meaning “water.”To make chocolate, the seeds of the tropical cacao tree are harvested. They are bitter and must be fermented to make the flavor more palatable. The fermented beans are then dried, roasted and shelled to expose cacao nibs (you can buy cacao nibs, they’re an interesting balance between slightly bitter and mildly sweet — click on the photo for amazon link).
The nibs are ground to produce cocoa mass, which is melted to create chocolate liquor (not to be confused with chocolate liqueur). When chocolate liquor cools, it forms what we commonly refer to as baking chocolate.
At this stage, the chocolate is about 53% cocoa butter (fat), the rest is carbohydrates, protein, tannins and theobromine.
Theobromine is in the same family of chemical compounds as caffeine and is believed to be the proof that chocolate is addictive. Healthy humans can break down reasonable amounts of this compound, but many animals cannot. This is why chocolate can be harmful to pets. White chocolate contains only trace amounts of theobromine, which is what gives other chocolate its brown color.
White chocolate is made from cocoa butter, milk solids, milk fat and sugar. According to the FDA, white chocolate must contain at least 20% cocoa butter to be called “White Chocolate.” The European Union has adopted the same standard for cocoa butter requirements, but there are some other regulations around milk and sweetener contents that differ between the US and the EU.
Confectionery items that look and taste similar to white chocolate, such as “Almond Bark” are not white chocolate. In fact, they’re not chocolate at all. They are usually made from solid or hydrogenated vegetable and animal fats instead of real cocoa butter.
White Chocolate is real chocolate when it’s made from cocoa butter.Reposted from http://brokensecrets.com/2010/08/03/white-chocolate
posted by i dont think so @ 3.8.10
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