Cocoa cooking

Now in the world it is difficult to find a person who would not hear about cocoa, in particular, about cocoa drink.But not everyone knows how to properly prepare this divine nectar. After all, the composition and quantity of the ingredients included in its composition are almost unchanged. But adding some secret substances and products make cocoa a real elixir, which can be enjoyed at any time of the day. Real gourmets still recommend drinking cocoa for breakfast in order to get a charge of vivacity and good mood for the whole day.

Cheerfulness to give you caffeine, which is part of cocoa. Its mass fraction is small and amounts to only 0.2%, but this amount can make its own adjustments to your well-being, making it vigorous for several morning hours. Serotonin, which is called the hormone of happiness, will help you get a portion of good mood.

Talk about the positive and negative effects of cocoa on a person does not subside, and in the medical environment, and among true connoisseurs. Karl Linnaeus, the founder of the modern classification of plants, gave the name of cocoa. In Latin it is theobroma cacao. Translated into Russian - this is food or food of the gods. Consider this side of the issue is based on the composition of cocoa powder and its constituent substances. Like all foods, this includes proteins, fats and carbohydrates. And its caloric content reaches 290 kcal per 100 grams. Low-calorie product is clearly not.

Therefore, those who follow their weight should take control of the use of this product, and during cooking it is better to limit the amount of sugar and milk, diluting the latter with water or completely replacing it. Cocoa contains caffeine and theobromine, affecting the work of the central nervous system, mainly the brain, stimulating its activity. And the presence of theobromine regulates the work of the heart and blood vessels, providing a tonic effect on the whole body, reduces the pressure in the circulatory system.

The content of vitamins in cocoa:

• provitamin A - the so-called carotene, PP or nicotinic acid, vitamins of group B, beta-carotene and tocopherol, supports reproductive function;
• mineralswhich are contained in beans: Ca, MG, NA, K, P, Fe, Zn, Ft and Mo.

This is a unique pantry of the necessary substances that affect the processes occurring in the human body. For example, the use of two cups of cocoa for seven days will fully supply the body with the zinc it needs, and will also protect against the possibility of oncological diseases.

The benefits of chocolate drink for athletes lies in its ability to restore the work of all the muscles of the body that are actively involved in training.

A positive effect on the skin is the high content of antioxidants. They help us fight the aging process in the body, increasing the production of collagen in the skin layers, which preserves its density and youth. Cocoa powder contains substances that contribute to the production of melanin in the skin, and protect it from exposure to aggressive sunlight. Rescue our skin from overheating and burns.

A large amount of potassium, approximately 1523 mg, which is half the daily dose for a person, and the presence of magnesium, which in combination with potassium regulates the functioning of the heart muscle, is the prevention of cardiac arrhythmia. Part of such substances as polyphenols, ensure the proper operation of all vessels in the human body, prevent the formation of blood clots and sedimentation of cholesterol plaques on the walls of blood vessels.

You can make a classic drink at home or brew it in a microwave or coffee machine with condensed milk, coconut oil or other ingredients.This article presents the technology of preparation and step-by-step recipe for the preparation of the drink. Cocoa is not only healthy, but also tasty.

Along with the benefits, you can not get around the issue of negative effects on the body, which can cause cocoa. Caffeine in the composition of cocoa stimulates the nervous system, hence we will conclude that people with increased excitability and various mental illnesses do not need to abuse cocoa. It is contraindicated for use in children under two years old, women in an interesting position, and nursing mothers.

The main harm to humans comes from the places where the beans grow. The lack of sanitary conditions in the places where the cocoa trees grow and the processing of cocoa beans are one of the points for which it is necessary to limit the use of the drink.

Processing cocoa plantations with pesticides, which are subsequently introduced into the structure of the body, poison and destroy it. The presence of a large number of insects, namely: cockroaches who simply adore savoring cocoa, in places of growth and processing of cocoa beans, particles of chitinous shell in powder composition can cause allergic reactions when drinking the drink. Whereas cocoa beans themselves do not have the ability to cause allergies.

Allergic reactions can also be caused by chemicals that have treated the product during growth to fight insects. The presence of pathogens in 99% of cocoa fruit can cause intestinal ailments.

Cocoa beans of industrial production are often subjected to radiation treatment, and its harm to all living things is difficult to underestimate.

Who should not drink cocoa:

1. it is contraindicated for people suffering from diseases of the joints - gout, rheumatism and arthritis due to the content of purines that contribute to the development and deposition of uric acid, which increases the course of these diseases;
2. not recommended for people with diseases of the urinary organs for the same reasons - the content of nitrogen metabolism products in the composition;
3. children under two years old, since cocoa has a stimulating effect on the brain of a young child;
4. pregnant and lactating women because of the risk of allergies;
5. obese people - because of the high calorie content of the product.

There are several selection criteria.

1. The color of the powder should be a dark brown color, which directly speaks about its quality, the correct degree of roasting of the beans.
2. The aroma is chocolate-rich without any extraneous odors. The smell of mustiness should be completely absent.
3. The texture of the powder is silky to the touch, without any impurities or lumps, it indicates a high-quality grinding of the powder. Crushing the powder between your fingers, especially keenly feel the silkiness of chocolate powder. And on the fingers will remain an oily trail, the presence of cocoa butter. But you can feel it only by bringing the purchase home.
4. The powder should be a bitter taste.

Choosing a powder, carefully examine the packaging. There should be a record that cocoa is not alkalized, that is, not treated with any kind of chemicals. There must be a mark - 100% natural product. We pass by the mixtures for the preparation of instant drink, because we are interested in a quality product. Mass fraction of fat (cocoa butter) not less than 15%. This is the ideal content of butter in cocoa powder. It was recommended not to buy powder made in China due to the purchase by the Chinese manufacturer of cheap raw materials in undeveloped countries, the use of rotten beans, and the abuse of chemicals to give the product a proper look.

There are several options for preparing a drink.

The recipe for making a drink on water is considered to be lower-calorie and can be recommended to persons controlling body weight.

We take a dipper or a small saucepan, for a family of four enough capacity for 1 liter.

• The amount of powder per 1 liter of water is 4-5 dessert spoons of cocoa.
• The same amount of sugar (4-5 dessert spoons).
• Water 1 liter.

Preparing a delicious drink is a snap.

Pour sugar and cocoa into a separate container, mix and add a glass of hot water. Whisk until lumps are removed. We boil the cooked water in the pot, and when we notice the appearance of bubbles on the surface (the moment of boiling), we pour in a thin stream our suspension from sugar and cocoa. We give the drink to simmer over low heat, stirring constantly. Remove from heat and pour into prepared cups and serve to the table.

The recipe of cocoa drink brewed using whole milk is a classic of any culinary school, both Western and Eastern, as well as European cuisine. Small variations are permissible when adding spices such as cinnamon.

At 0.5 liters of milk allowed the amount of cocoa powder - 2-3 tablespoons. Sugar in an amount equal to cocoa powder.

Pound sugar and cocoa in a glass. At the same time, put the milk on the fire and bring to a boil. In a glass with the contents, add 0.5 cups of hot milk, take from our saucepan. Thoroughly mix, watch for the absence of lumps. And the resulting content is poured gradually and constantly stirring in boiling milk. We give the resulting drink to simmer for 4-5 minutes, not forgetting to interfere. This will help avoid unappetizing foam on the surface. The color of the resulting drink will be a pinkish-brown hue. The subtle aroma of chocolate is dissolved in the creamy smell of fresh milk.

Supplements that can diversify the food of the gods are quite diverse.

As an expert cooking master, they use cinnamon in the form of sticks, vanilla, sometimes combine both, adding these spices shortly before the end of cooking, letting boil only a couple of minutes so as not to kill the aroma.

In a freshly brewed drink, cut into slices a banana and put a ball of ice cream or vanilla ice cream. Served in a transparent glass, which will also provide aesthetic pleasure.

A scoop of ice cream or whipped cream will help create an exquisite dessert.

Add favorite liqueur to the prepared drink to taste. It should not be cooked for long.

Marshmelo or marshmallows are placed on the cocoa surface. You can serve it, or you can bake in the oven at 180 degrees for 20 minutes.

Ingredients for cooking:

• cocoa powder 2.5 tablespoons;
• corn starch 1 tablespoon;
• cream of whole cow 300 ml;
• cane sugar to your taste.

The dry ingredients are mixed in a separate container, then diluted with a small amount of warm cream and pour into the bulk of the liquid. Leave on fire for 5-7 minutes. We pour over prepared glasses and enjoy. After a few minutes, we will feel a surge of strength and a desire to move on. So we grasped the magic power of cocoa beans.

Translated from the Mayan language, the word chocolate translates as "bitter water." The name is due to the method of preparation, the beans were ground into powder, boiled over an open fire, hot pepper was added and consumed as such. The Europeans did not appreciate the taste of such cocoa and could taste the unique chocolate nectar, only using sugar and milk with cream.

Maya used cocoa beans as money during trading. The cost of one slave was estimated at 100 beans, and the cost of one turkey was calculated at ten (10) beans.

Latin America used beans as a bargaining currency until the end of the 19th century. Mayan Indians often replaced their blood with chocolate during ritual actions, putting a cup of cocoa on the altar of sacrifices. As the saying goes, both the sheep are safe and the wolves are fed.

The Catholic Church and the Holy Inquisition equated cocoa products with the help of heretics and witchcraft, their use could cost a person freedom. Recall the movie "Chocolate Girl", where the owner of a pastry shop was persecuted by respected individuals at the head of the city. But in secret, each of them wanted to try dishes prepared by the master of pastry making.

How to cook cocoa quickly and tasty, see below.