Français
4. Chocolate
Chocolate can be defined as an almost anhydrous dispersion of very fine non-fat particles (sucrose, protein, minerals...) in a fatty phase derived exclusively from cocoa, in the case of dark chocolate, but also from milk in the case of white or milk chocolate.
4.1 Nutritional aspects
Chocolate contains three essential constituents: carbohydrates, lipids and proteins, as well as vitamins A, B1 , B2 , D, E and minerals (calcium, phosphorus, potassium, magnesium, and traces of iron and copper). It is rich in polyunsaturated fatty acids, especially when combined with oilseeds. As the fat in chocolate is essentially of vegetable origin, its cholesterol level is low. Milk chocolate contains between 3.5% and 7% milk fat....
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Chocolate
Conclusion
Bibliography
Bibliography
Legislation
Décret n° 76-692 du 13 juillet 1976 pris pour l'application de la loi du 1 er août 1905 sur la répression des fraudes dans la vente des marchandises et des falsifications des denrées alimentaires, en ce qui concerne les produits de cacao et de chocolat destinés à la consommation humaine.
Directive 2000/36/EC of the European Parliament and of the Council...
Organization
ICCO (International Coffee and Cocoa Organization)
Websites
General information on chocolate making :
...Economic data
Figure 1 shows the main cocoa producers in Asia-Oceania in 2019.
The Ultimate Scientific and Technical Reference
