History of the origin and production of chocolate project presentation. Project work: history of the origin and production of chocolate

30.03.2024 -

The chocolate product has been known to people for a long time; many have heard about its properties. Nowadays, it is customary to add many food ingredients to chocolate products, which change the taste of the resulting product - sweets, cakes, drinks, and so on.

What is “chocolate” and where does it come from? Let's go through the pages of the product's history together, learn about its production and analogues of the world-famous delicacy.

Where and how chocolate “grows”

Surely children think that chocolate grows somewhere and hangs on a tree, but they are partly right, because they produce the product from cocoa beans growing on a chocolate tree. Everything would be fine, but getting to these beans is quite difficult.

Each cocoa fruit contains many small - about 30 bean seeds. Inside each of them there is a core and pulp. It is this pulp that is used to make cocoa powder. The history of the origin of chocolate as a sweet is quite long. After all, the fruits from which it is created appeared in the wild a long time ago.

Cocoa tree (chocolate tree) is an evergreen plant that comes from the genus Theobroma. The homeland of the tree that produces cocoa fruit is South and Central America.

The greatest harvest can be obtained in the subequatorial zones, where the plant feels excellent. The further the region is from the equator, the more difficult it is for the Chocolate Tree to survive.

chocolate tree

People have learned to grow cocoa beans all over the world, but this requires special conditions. – temperature not lower than +16, humidity, room height (up to 20 meters). A tree can begin to bear fruit only in the 5-6th year of its life. So taking on the task of growing fruits is a troublesome task.

History of chocolate

"Chocolatl" - an energy drink of the Indians

The history of chocolate begins a long time ago and dates back to the 14-15th century. Few people know that earlier, during the time of the Mayan Indians, people valued the product extracted from cocoa beans even more. They used cocoa as a tasty, bitter drink that gave strength and energy. The Mayans diluted it with water and seasoned it with pepper. And they drank it, imagine it cold!

This is such a pleasure, you say, but at that time no one had any idea about hot chocolate. In addition, everyone was satisfied with the thick consistency and aroma of the drink, its fat content and nutritional value. And the drink of the gods, as the horses called it, was sent down to them from above.

This period, even before Christopher Columbus and other conquerors, is famous for the fact that people drank the sacred drink cold. Cocoa beans were first ground into a paste, maize was added into powder, and then diluted with pepper. Beat this mixture with water until you get excellent foam on top.

Only men drank this drink; women and children were prohibited from drinking it. By the way, foam was considered an indicator of the highest quality at that time. It was mainly enjoyed by shamans, warriors, and noble people in the area to restore strength.

History of chocolate creation in Europe

The Aztecs also appreciated the product, and subsequently the cocoa drink became known as “xocolātl”, which is translated from Aztec as water with bitterness. And in Europe became aware of chocolate in the 15th century, thanks to the Spanish conqueror of Mexican lands, conquistador Cortez.

He was the first to try the sacred drink with the addition of chili pepper and felt something special in it. It was he who brought chocolate and vanilla to Europe. Subsequently, the drink turned into a hot and sweet drink, brewed with milk (water) and added sugar.

Why did they start heating it up?

So that all the ingredients that were sought to be added to the final product are well dissolved. And these include hazelnuts, honey and vanilla, and even the citrus flower Orange Blossom. The monks drank chocolate with cinnamon and anise... As you can see, there have always been gourmets!

So, after heating, we tried the chocolate hot - everyone was amazed and realized that chocolate tastes much better in this form.. Just like cold, noble people, monks and wealthy gentlemen drank it hot. It was credited with aphrodisiac properties; pictures were painted in honor of chocolate and the drink was literally worshiped.

Hot chocolate has even replaced Chinese tea and the increasingly popular coffee. The first cafe opened in Venice, and cocoa beans were brought mainly from Jamaica. Cane sugar was used, so the price of the drink was set accordingly. This continued for a very long time until one person came up with an original idea.

In Russia, chocolate also took root during the time of Catherine II, who happily drank hot chocolate in the morning. It was described in many works as a self-evident “dish”. So in Turgenev’s story “Spring Waters” hot chocolate was presented to us something like this.

Hot chocolate in cups

First chocolate bar

In the 18th century, only rich people allowed themselves to drink cocoa; the poor could not buy such a luxury for themselves. We focus your attention The Spaniards believe that hot chocolate should always be thick and have a fatty film on the surface. Since 1828, everything has changed, and people of different categories, from poor to rich, allowed themselves to drink chocolate.

But the history of chocolate continued, and the next century was marked by the appearance of solid chocolate. Thanks to the discovery of the Dutchman Conrad van Houten, chocolate production took on a new lease of life.

The thing is that this man discovered a cheaper way to extract cocoa butter and became famous throughout the world for this. This is how the first solid chocolate appeared in our lives - bar chocolate. Thanks Van Houten!

This production marked a new era in the history of chocolate and cocoa. Because it is the cocoa powder remaining after pressing that goes on sale.

The history of milk chocolate

Well, we consider Henri Nestlé to be the trendsetter for milk chocolate, although the first person to use powdered milk in production - Daniel Peter . Nestlé only continued this tradition and patented its company, which is still popular to this day.

The production of milk chocolate began in 1870 and continues to this day. The first milk chocolate from the Nestlé factory went on sale in 1930.

Variety of chocolate

Many factories have been opened since then, but chocolate was considered a delicacy, and only the bourgeoisie could afford it. The Red October factory, well known in Soviet times, produced the Alenka chocolate bar in 1960. In terms of price range, it was a completely affordable company for the people.

History of chocolate production. Application

Cocoa beans with pulp (sectioned)

Fermentation process. Before making chocolate, you need to dry the cocoa beans on plantations so that they turn brown during the fermentation process. After all, initially they are too light, but after processing the beans acquire an alluring aroma, their taste intensifies, and the color becomes rich.
Sending the beans to a facility where they are roasted and quickly cooled. In this form, cocoa is ready for further processing.
Cocoa beans are crushed. As a result, the so-called cocoa shell and cocoa nibs are formed. In other words, during the crushing process, crumbs (used for livestock feed) and an oily mass of grated cocoa are formed.
Then the oil (about 53%) is squeezed out of the cocoa mass, which is used to make chocolate and cocoa powder (low-fat composition). The benefits of dark chocolate depend on the amount of cocoa butter in it. And the powder is then used in cooking, adding to baked goods, ice cream, drinks, etc.
Conching - mixing the main ingredients. During the joining process, unwanted tannins evaporate and the color becomes uniform.
It's time to add the remaining ingredients - lecithin, vanilla and, if needed, milk.
Tempering, when the mass is also quickly cooled under strong heating, giving it the desired tile shape.

Conching chocolate

It is interesting that cocoa beans are not always used for their intended purpose and dried; residents of hot continents love to eat cocoa nuts and simply snack on them from the garden. The cocoa beans themselves were considered sacred by the Aztecs and Mayans; they thought that the god of agriculture had sent them “food from heaven.”

In particular, this is why their price is so sky-high, and of course because of the valuable properties of the product.

Chocolate in cooking

Chocolate is used to make baked goods - glaze, cream. Candies with chocolate glaze or chocolate filling are the favorites of all sweet tooths. Children and adults love chocolate figurines, because anything can be formed from such plastic “material.”

Dark chocolate bars

And now on store shelves you can buy a mobile phone or, for example, a chocolate book; in general, the imagination of confectioners is not limited in this. Such products are usually expensive - they are handmade, and also made from the highest grades of dark chocolate.

Cocoa and its analogues

Did you know that the Chocolate Tree is not the only plant that produces cocoa beans? In Colombia and throughout the Amazon, a tree similar to it grows, but the composition of its fruits is slightly different. Is chocolate of this “grade” healthy?

It contains an alkaloid - theacrine, which can also lift the mood, like the caffeine contained in chocolate. This tree is called Cupuaçu, its fruits are aromatic and also have seeds surrounded by sour-sweet pulp.

This pulp is used to make chocolate, but the taste of such a product is slightly different from natural chocolate. True, this is also natural chocolate, because the Cupuaçu tree belongs to the Theobroma genus. This chocolate does not melt in the mouth, but gradually dissolves . Surely you have tried chocolate from such manufacturers, but thought that you were deceived?

In fact, no, this is a type of chocolate that is cheaper in cost, but also acceptable in taste. By the way, there is an assumption that it is Theacrine promotes better brain function.

The fact is that it enhances libido, invigorates, but does not overstrain the nervous system. Caffeine, on the contrary, blocks the nerve channels responsible for calm and sleep.

Dietary product - carob

And another analogue of cocoa is the carob tree (Carob), growing in Mediterranean countries. Its fruits taste similar to cocoa beans. The extracted powder is used for medicinal purposes and is used for coughs, and in cooking as a diabetic product. .

The product does not contain caffeine, and the smell of beans gives off yeast . During processing, this unpleasant odor disappears. And on store shelves you can see an analogue of chocolate and enjoy it if caffeine is contraindicated for you.

In any case, to the question - which chocolate is most useful, you can give an exact answer - namely cocoa in chocolate has found wide application throughout the world. And the benefits of chocolate are manifested in its rejuvenating properties for the body and more.

Processed chocolate tree seeds are used for confectionery purposes, medicine and cosmetology. Moreover, in each individual case it has its own benefits and contraindications. And if we talk about the usefulness of a product, this does not mean that you need to eat it by the handful! 25-30 grams of treats per day are enough to feel full of energy.

Yarkovskaya secondary school

Dzhankoy district department of education

Dzhankoy district state administration

Republic of Crimea

Russia

Direction: Science of society and man.

"CHOCOLATE is a favorite treat"

Research project Completed:

4th grade student

BYCHENKO VALERIYA

Supervisor:

primary school teacher,

Senior teacher

KUSHNIR TAMARA VLADIMIROVNA

I . INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

1. PROBLEM…………. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

2. Target…………………………… . . . . . . . . . . . . . . . . . . . . . . . . . . .3

3. Tasks……………... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

4. Hypothesis……………………. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

II .MAIN PART. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

5. The word “Chocolate”…………. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

6. The history of chocolate. . . . . . . . . . . . . . . . . . . . . . . . .4

7. The birthplace of chocolate… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

8. Chocolate drink. . . . . . . . . . . . . . . . . . . …………………….5

9. Cocoa drink of the Indians …………………………. . . . . . . . . . . .5

10. Chocolate in Spain………..... . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

11. Chocolate in the CIS countries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

12. The chocolate drink is not only a treat. . . . . . . . . . . . . . . ……6

13. Cocoa beans are currency………………………………. . . . . . . . . . .6

14. Inventions………………………………………………………6

15. Raw materials for chocolate production……………………………7

16. Grain processing……………………………………………………………..7

17. Chocolate mass…………………………………………………..8

18. Smooth surface of chocolate…………………………………….8

19. Three types of chocolate……………………………………………………8

20. What kind of chocolate do they love and eat the most………………………9

21. Questionnaire……………………………………………………….9

22. Is chocolate healthy……………………………………………...10

23. Chocolate is minerals and vitamins…………………………….10

24. Is chocolate harmful……………………………………………10

25. Chocolate in cosmetics…………………………………………………………….11

26. Medicine – chocolate……………………………………………………………..11

27. Cooking and chocolate……………………………………………………………..12

III . FINAL PART. . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

28. Cocoa is a fruit or vegetable. . . . . . . . . . . . . . . . . . . . . . . . . . . 12

29. Interesting facts……………………………………………………..12

30. Bon appetit and good health!....................................13

31. Conclusion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ………..13

32. Used Books. . . . . . . . . . . . . . . . . . .14

33. Internet resources. . . . . . . . . . . . . . . . . . . . . . . .. 14

I. Introduction.

Such ordinary chocolate -

If you're in a bad mood

Comes a couple of days in a row,

Will come to the rescue without a doubt

Any chocolate of your choice!

He will be able to please, cheer up,

Give a taste of holiday and childhood!

Give a burst of energy, a charge -

Such almighty chocolate!

Whoever came up with it - thanks to that!

It looks both delicious and beautiful,

And it smells the most fragrant -

There is nothing more delicious in the world!

1.Problem:

Is chocolate good for the body or harmful?

Explore chocolate.

Ø study the history of chocolate,

Ø find out why chocolate is good or bad for the body,

Ø conduct a survey among classmates and their parents,

4.Hypothesis:

Perhaps chocolate is not harmful at all, and even very healthy.

II. Main part

5.The word "CHOCOLATE"

What does the word "chocolate" mean? The word "chocolate" came to us from the Mexican language. It sounded like this - “Choco” - cocoa and “Lat” - water - “chocolatl”.

6.The history of chocolate

From literature I learned that the history of chocolate goes back more than three thousand years. Cocoa fruits were known back in the Olmec civilization - American Indians who lived a thousand years BC.

7.The birthplace of chocolate.

On the World Map I found Central and South America, where the ancient Indians lived, which is the birthplace of chocolate, as well as the cocoa tree.

8. Chocolate drink

Initially, chocolate was consumed only as a drink. The drink was quite viscous, bitter, prepared with spices and aromatic herbs, salt and hot pepper were added.

9.Cocoa drink of the Indians

The ancient Indians, who were the first to try the invented drink, gave it the name that is still used today - “kaka.” wa".

10.Chocolate in Spain

In the mid-16th century, the king of Spain was told about liquid chocolate.

The Spaniards began to use chocolate as a sweet - they removed pepper and salt from it and added sugar.

11.Chocolate in the CIS countries

Chocolate appeared in the CIS countries in the 19th century, when a merchant sent a ship to New York, where he profitably sold flax, iron and ship gear. Instead he bought new ones

Soeren. It was cocoa beans!

According to another version, Peter himself brought chocolate to Russia along with coffee. I . At the same time, the court rank of “supervisor of coffee, tea and chocolate” appeared.

12.The drink of chocolate is not only a treat.

At first, chocolate was consumed not only as a delicacy, but also as a miraculous and healing remedy. The preparation of chocolate was kept secret. Chocolate was only a drink. It was consumed cold.

13.Cocoa beans are currency

For a long time, chocolate was available only to the very rich: production was complex, and the ingredients were very expensive. Cocoa fruits were used by the local population as money. Mere mortals could not try the drink: it was so expensive that one could buy a good slave for a hundred cocoa grains.

14.Inventions

At the end of the 19th century, confectioners learned to make modern hard chocolate

1828 - engineer Conrad van Houten invented and patented a hydraulic press with which oil was extracted from cocoa beans.

The seeds are also used to produce cocoa butter, which is used to make medicinal oils and lipstick.

1879 - Swiss Daniel Peter first introduced solid milk chocolate to the market.

1879 - inventor Rudolf Lindt from Bern, having made an original device, began producing chocolate that melted in the mouth.

MBDOU No. 15 “FAIRY TALE”

Children's research project

"Chocolate Story"

Malygina Sofia, 5 years old,

senior group No. 13.

Head: Yaborova M.V.

Krasnovishersk 2017

Content.

Relevance……………………………………………………………2

Hypothesis, research route…………………………2

Useful information…………………………………….3

Culinary experiments……………………………………………………..4

Conclusion……………………………………………………5

Literature…………………………………………………….6

Appendix……………………………………………………6

Chocolate story.

Relevance. For the New Year, Santa Claus gave me a lot of chocolate and chocolate candies. I asked my grandmother: “Where does Santa Claus get so much chocolate and candy?” Grandmother said: “Chocolate is made at a confectionery factory. Chocolate comes in different varieties. It can be useful and harmful."

I really wanted to know where chocolate comes from, how it is made, is it healthy or harmful? Is it possible to make chocolate at home? My grandmother helped me with this. This is how we created our project.
Target : Learn everything about chocolate.

Object of study : chocolate.

Tasks :

* Find out what chocolate is? Where does it come from?

*Learn about the history of chocolate creation.

*Find out what types of chocolate there are (dark, white, bitter, milk, porous); why do you need chocolate?

* Study the beneficial and harmful properties of chocolate.

Hypothesis . Is it possible to make chocolates and chocolates at home?

Research route:

*Learn about chocolate from books, magazines, and the Internet.

*Conduct culinary experiments with chocolate, make homemade chocolate.

*Learn a poem about chocolate.

* With the help of grandma, take photographs and a presentation “Chocolate Story”.

Helpful information.

I thought that chocolate was harmful to health, and my grandmother and I looked and read a lot of interesting things about chocolate on the Internet. Then we went to the library and looked at a lot of magazines. It turns out that chocolate is very good for your health if you eat a little of it. From Latin, the word “chocolate” is translated as “food of the gods.”

We found out that chocolate comes in different types: bitter, dark, white, milky, porous . Chocolate is made in confectionery factories, and the profession of the person who makes chocolate is called chocolatier. Chocolate is made from cocoa, and cocoa is made from cocoa beans. . The first people to try cocoa beans were the Mayan Indians. For many centuries, chocolate was consumed as a drink; it was cold and bitter because chili peppers were added to it. The explorer Columbus brought cocoa to Europe. Then they began to add sugar, milk, and seasonings to cocoa and drink it hot.

In Russia, chocolate was first tasted in the 18th century. Then came milk chocolate. It was manufactured by Nestlé in Switzerland. B 19th century The first chocolate factory of the merchant Alexei Ivanovich Abrikosov appeared in Moscow. It was he who came up with chocolate figures of Santa Clauses, hares and other animals. Now this factory is called Babaevskaya. Now there are three large chocolate factories in Moscow: Rot-Front, Red October and Babaevskaya. . And in our region there is also a large confectionery factory “Permskaya”, which produces chocolate candies.

We learned a lot about chocolate, but we were interested in the question:Is chocolate healthy or unhealthy? It turned out thatThe healthiest dark (bitter) chocolate. It improves mood and memory, strengthens blood vessels, relieves cough, and strengthens the immune system.

After eating chocolate, our body produces a hormone of happiness and pleasure. Chocolate contains a lot of calcium, magnesium, phosphorus, which are beneficial for our body. Chocolate is also used in cosmetology. Women make chocolate masks for themselves to look young and beautiful.

What then is its harm? ? Chocolate can cause allergies and spoils your teeth and figure. It should not be consumed a lot by elderly people and small children.

This means that chocolate has more benefits than harm! It’s not for nothing that they say about him: “Chocolate cures sadness,” “If you’ve done the job, feel free to reward yourself with chocolate!”

Culinary experiences .

I asked my grandmother to help me do research on chocolate, conduct culinary experiments, make candy, make homemade chocolate, and photograph everything.

Experience No. 1

*Chocolate brittleness.

We take different chocolate bars and break it into pieces and grate them. Chocolate is fragile, breaks easily, and rubs easily.

Experience No. 2.

*Interaction with water.

Take the chocolate slices and place them in hot and then cold water.

Chocolate dissolves in hot water. In cold water, it sinks to the bottom, except for the airy chocolate, which floats because it contains air particles.

Experience No. 3.

* Confirmation of chocolate's sensitivity to temperature changes.

Heat the chocolate using a water bath.

When heatedchocolate melts easily and becomes a homogeneous, viscous mass.

* Homemade chocolates with cranberries.

We melted the chocolate and took the candy mold. Using a teaspoon, fill the cells of the mold halfway, put in 3 cranberries, then fill the cells to the top with chocolate, put the mold in the refrigerator for 3-4 hours.

* Fruits in chocolate.

We took a banana, a tangerine, chocolate, a bag of coconut flakes, and toothpicks. We cut the fruit and put it on a stick, dipped it in pre-melted chocolate, then immediately rolled it in coconut flakes. The result was fruit and chocolate kebabs.

*Homemade chocolate.

We made homemade chocolate from milk, butter, cocoa powder, sugar and flour. The finished chocolate was poured into molds and placed in the refrigerator.

Conclusion:

Researching chocolate was very interesting to me. I learned a lot of new things about chocolate. My grandmother and I made homemade chocolates, chocolate covered fruits and homemade chocolate. After finishing the project, I found outthat chocolate is an extraordinary human invention. In the modern world, chocolate is used in cooking, cosmetology, and medicine. Previously, chocolate was sold in pharmacies. In the cities of Russia and other countries there are chocolate museums, where there are various objects, sculptures made from real chocolate. The museum hosts checkers tournaments, which you can eat after the game. Chocolate is healthy, but you need to eat it little by little. Anyone who eats chocolate is always in a good mood!

Whoever came up with it - thanks to that!

It looks both delicious and beautiful,

And it smells the most fragrant -

There is nothing more delicious in the world!

He will be able to please, cheer up,

Give a taste of holiday and childhood!

Give a burst of energy, a charge -

Such almighty chocolate!

Literature:

1. Baranova L. A. “Candy for the holidays.” - M.: “Nutrition and Society”, 2006. - 140s.

2. Belokrylov I. “Sweet, like medicine” // Health, October 2002.

3. Zinets I. I. Health and nutrition. Perm: Perm Book Publishing House, 1991.

4. Kuznetsova A. N. “Do you know what?”, Lisa, No. 14, 1998.

5. Likum A. Everything about everything. Popular encyclopedia for children. Company "Klyuch - S". Philological Society "WORD" TKO AST - M., 1994.

6. Martynyuk E. A. “Unsweetened concerns of the sweet industry.” - M.: “Phoenix”, 2001. - 202s.

7. Medvedeva A. “Production of sweets and chocolate”, Ed. : Labyrinth Press, 2003. - 48 pages

8. Shpilev A.V., Smirnova L.A. “Chocolate in the new millennium.” - M.: “March”, 2007. - 133 p.

9 . Internet resources.

Application.

*Homemade chocolates with cranberries.

Ingredients (for 12-15 candies): 250-300g dark chocolate, cranberries, ice tray.

Preparation : Melt the chocolate in a water bath. Pour 1 hour at a time. l. chocolate into each cell of the mold. Distribute the chocolate evenly along the walls of the cells. Place the mold in the refrigerator for 2 hours. Then take it out, put a berry (not defrosted) in each cell and pour chocolate to the edges of the cells (if the chocolate has cooled down, warm it up a little). Place the mold in the refrigerator for 2-4 hours. Then shake out the finished candies onto the table surface (if the candies do not fall out of the mold, you still need to keep it in the refrigerator).

*Fruits in chocolate.

Take any fruit, chocolate, a bag of coconut flakes, toothpicks. Prick the fruit onto a stick, dip it in pre-melted chocolate, then immediately into coconut flakes.

*Homemade chocolate.

Required ingredients:

milk – 5 tablespoons

butter – 70 g

cocoa powder – 150 g

sugar (powdered sugar) – 100 g

flour – 1.5-2 teaspoons

Preparation: Pour milk into a small saucepan and heat it over low heat, gradually add sugar and cocoa. Melt the butter in a water bath and mix it with the milk mixture. Stirring continuously, bring the chocolate mixture to a boil and remove from heat. Sift the flour into it through a fine strainer, stir thoroughly so that there are no lumps left, and keep on the fire for another 2 minutes (you need to bring to a boil again).

The consistency of the finished product should resemble thick sour cream. When the chocolate has cooled down a little, spread it in a thin layer (1-2 cm) on a flat surface or pour it into molds pre-greased with butter and put it in the freezer to harden. Chocolate hardens in 3-4 hours.

Nagovitsin Oleg

student's research work on the topic "Chocolate: harm or benefit" (work + presentation for work)

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Municipal educational institution Polovinskaya secondary school

Research work on the topic: health

CHOCOLATE: HARM OR BENEFITS?

Completed by: O.E. Nagovitsin

4th grade student

Head: L.A. Gracheva

primary school teacher

S. Half -2011

1. Introduction.

2.Historical information about the origin of chocolate.

Origin of chocolate

Making chocolate

Chocolate classification

3. Practical part of the study.

4. Conclusions.

5. Interesting facts.

Literature.

Applications.

“No chocolate, no breakfast!”
Charles Dickens

1. Introduction

Chocolate... It’s rare that anyone can say with a clear conscience that they are completely indifferent to chocolate. From Latin, the word “chocolate” is translated as “food of the gods.” Chocolate is a favorite treat for children and adults. I took the topic about chocolate because I really love this delicacy. It was interesting to find out how it came to us, what it is made from, what kind of chocolate is there? Does chocolate harm or benefit our body? Now, in the modern world of sweets, there are a large number of different chocolate products, sweets, and cakes. I believe that it is necessary to understand all this abundance, to understand their quality, to know the benefit or harm they bring to our body. At home, I constantly hear from my mother that you can’t eat a lot of sweets, because it spoils your teeth and causes caries. But they don’t write on chocolate packages that it is dangerous and unhealthy. Scientists' debate about the dangers and benefits of chocolate continues to this day. Supporters and opponents of chocolate have strong arguments. Therefore, I believe that the topic I have chosen is very relevant today.

Subject my research work is: “Chocolate: harm or benefit?”

Purpose my research work will be to search for arguments that prove the harmfulness or usefulness of this product. I will achieve this goal through a series of tasks.

Tasks : 1. Familiarize yourself with the history of chocolate.

2. Analyze the composition of chocolate and what substances it consists of, find out their effect on the human body.

4. Draw conclusions about the benefits or harms of chocolate.

Research methods:

1.study of literary and electronic sources of information;

2. systematization and generalization of the found material;

3. survey;

4. analysis of the results obtained;

Object of study: chocolate

Hypothesis: I believe that chocolate has a positive effect on the human body

2. Historical information about the origin of chocolate.

The history of chocolate began a long time ago - more than 3000 years ago.Chocolate, like the cocoa tree, is native to Central and South America.

On the shores of the Gulf of Mexico, the Mayan civilization began the cultivation of wild cocoa trees. Cocoa is a tree that grows in the tropical zone. Cocoa trees do not tolerate direct sunlight.

The plantations are located at an altitude of 400-600 meters above sea level. The soil should be rich in nitrogen and potassium, well supplied with water reserves. For tree growth, a humid climate and an average temperature of 25 to 28 C are required.

The fruits of the cocoa tree are called cocoa pods. Young trees usually begin to bear fruit after 3-5 years. A cocoa pod weighs approximately 200 to 800 g and bursts with a dry crack when ripe after 5-6 months. During this time, it changes in color from green to yellow and from red to orange.

The height of cocoa trees ranges from 5 to 7 meters, and the lifespan is from 25 to 30 years. The leaves of the cocoa tree are large (20-40 cm long and 7-1 2 cm wide). When the tree is 3-4 years old, it blooms with white flowers (1 cm in diameter). On average, the tree produces 30 pods, each containing 30 to 40 beans embedded in the white flesh of the fruit.

And even then, at the dawn of human civilization, they developed methods for preparing different types of chocolate using various additives and components. After the fall of the Mayan civilization, the Aztec Indians continued to prepare cocoa, adding sugar, vanilla, cinnamon and honey.

The first European to discover the power of cocoa beans was Christopher Columbus. In 1502, He received them as a gift from the local inhabitants of the island of Guanaja (in the Caribbean). From that moment on, chocolate began its triumphal march across Europe: this delicious exotic drink won the hearts of the Italian, Austrian and German aristocracy.

Making chocolate.

In 1770, the first French company was created to use a hydraulic press in the production of chocolate. And in 1828, the Dutchman Van Houten discovered chocolate powder, but in 1875 in Europe, Henry Nestle invented powdered milk. Solid chocolate was invented only in the 18th century. How is it made? A lot has to happen to cocoa beans before they turn into the beloved chocolate bars. First of all, so that their aroma becomes even more unusual and the scales fall off more easily, they are fried. When they are fried, the alarm bell rings. Next, a wide crushing and sorting machine, similar to a huge chest of drawers, mercilessly crushes and grinds the beans, turning them into semolina. From the sorting machine the grist goes to the mill. But what is it? Why doesn’t flour pour out of the mill, but dough creeps out? After all, the semolina was dry! It turns out that the cocoa beans ground into grains turned into dough because the oil was squeezed out of them. After all, the seeds of all plants contain oil. After this, the hour comes when it is necessary to add the required amount of sugar, milk or any other drug. The chocolate is almost ready. All he had to do was hold out. They don’t do anything to the chocolate mass; it sits quietly in the finishing machine and will stay like that for three days. And all this time she should be very warm, even hot, fifty degrees. And only on the third day will chocolate become the way we love it - tasty, aromatic, and can be stored for a long time.

Classification of chocolate.

Chocolate is divided into groups according to the following classification:

by structure: liquid and solid
by taste (by cocoa powder content):

Gorky – more than 60%;

Semi-bitter (dessert) – about 50%;

Dairy – about 30%.

by color scheme:dark brown (black), brown, white.
by composition: with the addition of various ingredients - raisins, nuts, cookies, etc.,no added - pure chocolate
according to form:

Tiled monolithic;

Tiled porous;

Bars (monolithic or porous) with or without filling;

Chocolate medals and chocolate figures;

Patterned chocolate (for decorating cakes).

depending on the recipe and processing method:

Plain, with or without additions;

Dessert, with or without additions;

With fillings;

White;

Diabetic

Here are some basic facts about chocolate.

3. Practical part.

While working on the theoretical part, I learned a lot of new and useful things about the origin of chocolate, its production and what types it is classified into. I wondered what the students at our school knew about chocolate. I surveyed 37 students in grades 2-5 and got the following results. From the analysis of questionnaire No. 1, I learned that most of the children from the offered sweets prefer chocolate; more than half of the students love chocolate. The shape of the chocolate does not matter much when choosing it, but the taste - most guys like milk chocolate. By color, a large number of students indicated white chocolate. (Annex 1). After analyzing questionnaire No. 2, I found out what the guys think about the benefits or harms of chocolate for the body. It turned out that more than half of the students (59%) believe that chocolate can be harmful to health, 78% of students think that chocolate spoils teeth, 36% of students suggest that chocolate makes you fat. And 59% of students believe that their mood improves after eating chocolate. Almost none of the students know the history of the origin and production of chocolate, but 89% of the children would like to learn in more detail about the origin, benefits and harms of chocolate. (Appendix 2) Analysis of the data obtained further convinced me of the correctness of the choice of my topic and its relevance, because more than half of the students surveyed do not agree with my assumption that chocolate is good for health.

The next stage of my research activity was to study the opinions of opponents and defenders of chocolate about its dangers and benefits. The data turned out to be quite interesting. Some say that chocolate makes you fat, others talk about a delicious chocolate diet. Some argue that chocolate does not contain vitamins, others believe that chocolate contains many useful substances. Some argue that chocolate is harmful to the heart and blood vessels, while others argue that chocolate is very beneficial for the heart and blood vessels. (Appendix 3) I have already stated my personal opinion in the hypothesis - chocolate is good for health. I decided to see this for myself and convince the kids at our school. For every argument made by chocolate opponents, I decided to find a worthy answer in defense of chocolate. To do this, I studied the scientific literature and found out the following: most doctors are of the opinion that chocolate is an extremely healthy product that should be included in your diet. So is chocolate good or bad? Let's try to figure it out.

In order to be savvy in all questions about the dangers and benefits of chocolate, and to give a scientifically based answer, I decided to study the composition of chocolate. I studied and analyzed the composition of chocolate according to labels. (Appendix 4). This study of the composition of chocolate according to labels showed that all brands of chocolate contain such substances as: cocoa mass or cocoa butter, cocoa powder, sugar, vegetable fats; Depending on the type of chocolate, additives are present in the form of milk, cream, vanillin, and peanuts. Energy value is determined by the amount of organic substances:

Carbohydrates – 50-55%;

Fat – 30-38%;

Protein – 5-8%;

Caffeine – approximately 0.5%;

Having studied the scientific literature, I learned that in addition to organic substances, chocolate also contains mineral substances, the data for which is presented in the table and is not written about on the labels. (Appendix 5). This table shows how many substances are included in chocolate (theobromine, caffeine (1-1.5%), microelements - sodium, potassium, magnesium, iron, vitamins B1, B2, etc.). Honestly, these words were new and difficult for me, but I found out what they mean, tried to remember these complex names, and it was not difficult to understand how they positively affect our body. (Appendix 6) Now, knowing the composition of chocolate and what effect each element has on the human body, we can have a more reasoned conversation about the benefits and harms of chocolate.

So, let’s consider the statement of chocolate opponents and let’s try to give a scientifically based answer to all their attacks about the dangers of this product.

Statement one:chocolate is the culprit of excess weight.

Only partly true. Even during the Second World War, chocolate was part of the rations for pilots. It was capable of maintaining a person's strength for many hours. The main sources of calories - milk and glucose - are quickly broken down and quickly consumed. When consumed in excess, they can be “stored” as fat, but when consumed in moderation, they are not.For comparison: 3 bananas or one sweet bun have the same calorie content. Especially for those who love chocolate, but are afraid of excess fat, dietary varieties have been created - dark chocolate. Regarding excess weight, let's say briefly: excess is excess. Any product is harmful in large quantities...

Statement two:chocolate is the culprit of tooth decay.

The claim that chocolate causes tooth decay has been refuted by scientists. Unlike other treats, chocolate is the least dangerous. The cocoa butter contained in chocolate envelops the teeth with a protective film and protects them from destruction. Cocoa butter contains substances that have an antiseptic effect. They destroy bacteria that destroy enamel and cause caries. Japanese researchers believe that an extract made from cocoa bean shells should be added to toothpaste and mouthwashes. Of course, eating chocolate is not a substitute for brushing your teeth, but dentists believe that chocolate is less harmful than caramel.

And in 1998, dentists made a sensational statement: childhood caries is not retribution for the love of sweets (including chocolate), but the result of a streptococcal infection that the baby receives from his own mother. Dentists advise mothers to give their children chocolate instead of regular sweets (especially caramel): pieces of it spend less time in the mouth, while caramel takes a long time to be sucked on, and accordingly, the time for the harmful effects of sugar on teeth increases. And chocolate contains less of this sugar, while caramel is essentially melted sugar.

Statement three: chocolate does not contain any vitamins.

It all depends on the quality and type of chocolate. Some of them contain not only vitamins, but also iron, potassium, magnesium and calcium. In terms of the amount of vitamins and microelements, good chocolate can be on par with such traditionally healthy products as an apple or yogurt. It has been proven that one chocolate bar contains more potassium, calcium, minerals and vitamins than one green apple. Iron is necessary to increase hemoglobin in the blood, magnesium plays an important role in the transmission of nerve impulses and is important for the rhythmic functioning of the heart muscle, potassium, together with sodium, normalizes blood pressure and is important for maintaining a normal heart rate. Chocolate contains a substance - tannin, which is known for its ability to regulate intestinal function and even promote the elimination of toxins. And one more thing: one bar of chocolate is superior in calcium content to a serving of salad made from carrots, apples, oranges and bananas. And as recent studies have shown, chocolate has an anti-cancer effect.

Statement four: chocolate is harmful to the heart and blood vessels

It is not true. Research by Californian scientists has shown that cocoa contains substances that protect the arteries and, therefore, are beneficial for the cardiovascular system. They are called "phenols". These substances prevent the deposition of fats on the walls of blood vessels. Contains chocolate and flavonoids, substances that delay the aging process of cells. Cocoa reduces the production of cholesterol, which is harmful to the heart and arteries. And the polyphenols (organic compounds of plant origin) contained in cocoa beans have a beneficial effect on the cardiovascular system. They promote more efficient blood flow, reducing the load on the heart, and are able to destroy blood clots. It has been found that a small piece of dark chocolate contains the same amount of flavonoids (natural antioxidants) as 6 apples. Scientists compared the blood of those patients who ate chocolate and those who ate white bread. No changes were found in the second group, but the risk of blood clots in the first group decreased significantly.

Statement five: chocolate increases blood pressure and is a source of high cholesterol.

Yes, chocolate contains fat, but vegetable fat, i.e. cacao butter. And the product of plant origin does not contain cholesterol, since the latter is of animal origin. Cholesterol can only be found in milk chocolate, but even there it is only 25 mg per hundred grams. For comparison: one hundred grams of meat contains 75 mg of cholesterol. There is no need to worry too much about the effect of chocolate on blood pressure. Just keep in mind that one hundred grams of chocolate contains 20 mg of caffeine. For comparison, a cup of coffee contains 120 mg of caffeine. Experts do not recommend chocolate only for children under 6 years of age and adults with hypertension. By the way, numerous studies show that stearic acid and vitamin F contained in cocoa butter help lower cholesterol in the blood, have a beneficial effect on the cardiovascular system, protecting it from atherosclerosis, and reduce the likelihood of developing heart attacks and strokes.

Statement six: chocolate has no effect on a person’s well-being and does not bring any benefit to our body.

It is not true. Scientists believe that chocolate relieves depression. And they are right! After all, when you eat chocolate, you are distracted from other thoughts, and thus the irritation goes away. Fats and sugar, which are abundant in chocolate, are the main suppliers of energy for the body. Carbohydrates provide easily accessible and burnable energy, while the fats contained in cocoa butter are absorbed slowly and provide the body with energy for a long time. The magnesium and potassium contained in it are necessary for the normal functioning of muscles and the nervous system. Therefore, chocolate is useful for children, as well as those who play sports. Parents give chocolate to children for exams. Scientists have proven the benefits of chocolate for brain function. Chocolate can improve mental abilities for a short time. This was proven by scientists from the University of Nottingham. Chocolate not only stimulates brain activity, but also has a beneficial effect on the emotional background. In 2000, studies were conducted in America that showed that people who eat chocolate 2-3 times a month feel better than those who completely gave it up. This is due to the fact that chocolate contains antioxidants - these are biologically active substances that protect the human body from diseases. Cocoa contained in chocolate has a stimulating effect on the immune system. Scientists from the National Heart and Lung Institute at Imperial College London have found that theobromine found in chocolate may be useful in treating coughs and could even be used to treat chronic respiratory diseases. Scientists have found even the smell of chocolate to be beneficial. Its aroma contains almost 40 volatile compounds. The smell of chocolate relieves irritation, calms the nervous system, and improves mood.

It has been proven that 40 g of chocolate per day provides:

A surge of strength and vigor;

Memory improvement;

Resistance to stress;

Strengthening immunity;

Prevention of colds;

Strengthening blood vessels;

Normalization of pressure.

Statement seven:chocolate contributes to the appearance of acne on the face and diathesis.

Not true. There is no such thing as acne from eating chocolate! They occur when the sebaceous glands become inflamed, which often occurs in those living in environmentally unfavorable areas, as well as when personal hygiene rules are not observed. There is an argument for white chocolate. This is best for children who are allergic to cocoa. White chocolate consists of harmless products - milk powder and cocoa butter. Thanks to the content of the latter, this dessert can not only be eaten, but also treated with it. Cocoa - oil is useful for throat diseases. So melt white chocolate in boiled milk - and the medicine is ready. Children will enjoy drinking this.

Chocolate, like any other product, can be harmful if: - firstly, you eat it in large quantities (for example, eat half a kilo a day), but this is practically impossible;

Secondly, eat fake chocolate, not real chocolate.

Having studied and read a lot of literature, I have compiled a reminder for everyone who cares about their health and wants to consume only high-quality chocolate in order not only to enjoy the product, but also to stay healthy. (Appendix 7)

4. Conclusions. Returning to the topic of research...

As a result of the research carried out in this work, the study of literary and electronic sources, I came to the following conclusion: my hypothesis was completely confirmed. Chocolate really has a positive effect on the human body. Comparing the arguments of supporters and opponents of chocolate, I came to the conclusion that there are simply no serious reasons to deny yourself the consumption of real chocolate! It would only be worth adding that moderation is needed in everything. The last and most important argument in favor of chocolate: almost everyone really loves it! Maybe this is a sign of its usefulness? After all, if something tasty gives pleasure, then the body needs it. So “FREEDOM FOR CHOCOLATE!”

Conclusion.

The material I collected can be used in history lessons, familiarization with the surrounding world, biology, and technology at school. And as a result of this work, I acquired the skills of collecting information, making presentations and working with the Internet and literary sources.

Slide captions:

The topic of my research work: Chocolate: harm or benefit? Completed by: Oleg Evgenievich Nagovitsin, 4th grade student of the Polovinskaya secondary school Supervisor: Larisa Aleksandrovna Gracheva, primary school teacher. 2011

searching for arguments that prove the harmfulness or usefulness of a product such as chocolate

Introduction to the history of chocolate. Study and analysis of the composition of chocolate, what substances it consists of and how they affect the human body. 3. Draw conclusions about the benefits or harms of chocolate. 4 . Make recommendations for identifying quality chocolate.

study of literary and electronic sources of information; systematization and generalization of the found material; survey; analysis of the results obtained Research methods:

I assume that chocolate has a positive effect on the human body

Brief historical background

The birthplace of chocolate, like the cocoa tree, is Central and South America.

The first European to discover the power of cocoa beans was Christopher Columbus in 1502. From that moment on, chocolate began its triumphal march across Europe.

From cocoa to chocolate Sorting Cleaning Roasting Grinding

Cocoa beans Cocoa mass Cocoa butter Cocoa cake Chocolate Cocoa powder Processing process

Types of chocolate By structure: Liquid and solid; By taste: Bitter, milky, creamy; By color: Dark brown (black), brown, white. Ingredients: With the addition of various ingredients: raisins, nuts, cookies, etc. Without additions - pure chocolate.

QUESTIONNAIRE SURVEYED 37 STUDENTS OF 2-5 CLASSES

1.What sweets do you prefer?

2.What kind of chocolate do you prefer to taste?

3. What color of chocolate do you prefer?

4. Do you think chocolate can be harmful to health?

5. Do you think chocolate spoils your teeth?

6. Do you know the history of the origin and production of chocolate?

7.Are you interested in learning in detail about the origin, benefits and dangers of chocolate?

Do you think chocolate can be harmful to health?

Opinion of opponents and supporters of chocolate opponents 1. lacks vitamins 2. does not affect human well-being 3. source of high cholesterol supporters 1. contains many useful substances 2. improves memory, strengthens the immune system 3. has a positive effect on the cardiovascular system, strengthens blood vessels

Opinion of opponents and supporters of chocolate opponents 4. increases blood pressure 5. contains a large number of calories, it makes you fat 6. the culprit of tooth decay supporters 4. normalizes blood pressure 5. the chocolate diet is a delicious diet 6. it harms teeth no more than other sweets

Nutrients and microelements substances cocoa butter cocoa their effect on the human body strengthens the immune system reduces the production of cholesterol, covers the teeth with a protective film and protects them from caries

Nutrients and microelements substances glucose, fats, proteins, carbohydrates caffeine their effect on the human body suppliers of the body's energy, improves brain activity increases blood pressure and provides stress resistance

Nutrients and microelements substances magnesium sodium, potassium, their effect on the human body is important for the rhythmic functioning of the heart, normalizes blood pressure, maintains a normal heart rate

Nutrients and microelements substances calcium, phosphorus, iron fluorine, catechin phosphates, their effect on the human body prevents the development of osteoporosis, increases hemoglobin in the blood, prevents the appearance of tartar and caries. protects against heart disease and cancer

Nutrients and microelements substances theobromine phenols polyphenols their effect on the human body is useful in the treatment of coughs prevent the deposition of fats on the walls of blood vessels reduce the load on the heart, destroy blood clots

Nutrients and microelements substances flavonoids tannin serotonin their effect on the human body thins the blood, delays the aging process of cells, prevents stroke regulates the functioning of the digestive system improves mood, relieves anxiety

Vegetables are good for health

Conclusion As a result of the research, I concluded: my hypothesis was completely confirmed. Chocolate really has a positive effect on the human body. It would only be worth adding that moderation is needed in everything.

For example: Black (bitter) chocolate is prepared with the highest cocoa content - more than 60-80%. Milk chocolate contains cream and a smaller proportion of cocoa - about 30-40%. White chocolate does not contain cocoa beans and is made from cocoa butter and milk powder. The healthiest one is dark (bitter) chocolate without fillings or additives.

Signs of quality chocolate: smooth shiny surface; melts in your mouth and does not smear in your hands; characteristic crunch when breaking, breaks with a dry crack and does not stretch in any way

Eat chocolate and be healthy!

Thank you for your attention!

ITHEORETICAL PART

Relevance of the topic..2

Historical information………………………………………………………………………………..3

Types of chocolate………………………………………………………………………………….…3

The benefits and harms of chocolate………………………………………………………………………………....4

Chocolate production 5

IIPRACTICAL PART

Excursion 5

Homemade confectionery 5

Analysis of the study………………………………………………………6

Conclusion……………………………………………………………………………….7

Practical significance………………………………………………………..……..7

Further prospects for the development of the topic……………………………………..7

BIBLIOGRAPHY…………………………….………………………………...........8

APPLICATIONS……………………………………………………………………………9-22

Introduction

Chocolate has been known since ancient times. Today it is one of the most popular delicacies. Coming to the store every day, on the shelves we see a large assortment of chocolate at various prices. Chocolate is not a prohibited product, so anyone can experience all its delights. On the label you can read the composition, type, and calorie content of this product. The question arises - what is the difference, from what and how are different types of chocolate produced? How does chocolate affect a person? Scientific research has shown that chocolate contains powerful antioxidants that prevent aging, give courage, freshness of mind and prolong life. On the one hand, there is an opinion that chocolate has a positive effect on our body, on the other hand, that, on the contrary, it is harmful and addictive, so its consumption should be limited.

Goal of the work: study of chocolate manufacturing technology, the properties of chocolate and its effect on the human body

I will achieve the solution to my goal through a series of tasks:

Learn about the history of chocolate.

Learn the chocolate making process.

Study the beneficial and negative properties of chocolate.

Conduct a survey among students in grades 3-B and 3-C about the dangers and benefits of chocolate.

Object of study: chocolate.

Subject of study: information about chocolate.

Research methods:

study of literary sources;

excursion to the enterprise;

survey of school students;

data processing;

Hypothesis: I assume that if you consume chocolate in large quantities, it will have a negative effect on the human body.

Relevance of the topic

I consider the research topic relevant for study, since chocolate is one of the popular food products and is most often used for making desserts and confectionery. The significance of the study is great. Chocolate is a special product, and not only because it has beneficial properties and a thousand-year history. What gives it special significance is its taste, which evokes a feeling of happiness. The large consumption of chocolate by the world's population is causing increased interest in this product. Today we will try to find out what are the benefits of chocolate and what are its dangers. In the process of collecting information about chocolate, I realized that behind every thing we are familiar with lies its own story. I would like to say “thank you”, thousands of years later, to entire nations and individuals for the fact that we still taste this extraordinary product.

Historical information about the origin of chocolate

Chocolate did not immediately begin to look the same as we are used to buying it in the store. A drink made from the fruits of the cocoa tree appeared about 3,000 years ago. It is assumed that the Almec Indians, whose civilization existed in the 2nd century BC, were the first to invent chocolate. e. They did not eat it, but drank it, a strange dark drink made from the beans of the cocoa tree. There was no sugar or milk in the drink, so it was terribly bitter and tasteless.
But for the emperor of the Aztec state in the 14th century, Montezuma prepared a chocolate drink in a different way: roasted cocoa beans were ground with grains of milk corn, and then mixed with honey, vanilla and agave juice - this drink instilled cheerfulness and dispelled melancholy. And people began to value cocoa as worth its weight in gold.

It is believed that the first European to taste chocolate was Christopher Columbus. In 1502, the inhabitants of the island of Guyana treated the famous traveler to a hot drink made from cocoa beans. But Columbus did not like the hot, bitter drink, flavored with unknown fragrant herbs.

At first, only men consumed the drink made from cocoa beans, as it was very strong and bitter. But in 1700 the British thought of adding milk to chocolate, which made the drink lighter and more delicious. Since then, women and children have loved the chocolate drink.

Until the beginning of the 19th century, chocolate was consumed exclusively in liquid form, until the Swiss Francois Louis Cahier created the world's first solid chocolate bar in 1819. Nuts, candied fruits and various sweets began to be added to the solid chocolate recipe.

In 1875, Swiss Daniel Peter mixed cocoa mass with condensed milk. This is how milk chocolate, or Swiss chocolate, was born.
In Russia, the first chocolate factories were opened in Moscow in the mid-19th century. The largest enterprises at that time were the German company Einem (later Red October) and the Russian factory Babaevskaya, founded by Alexei Ivanovich Abrikosov.

Types of chocolate

My chocolate research didn't stop there. I found out that chocolate can be divided into different groups according to the following classifications:

By structure: liquid and solid;

By taste: bitter and milky,

By color scheme: dark (black), brown, white.

By composition: with the addition of various ingredients: raisins, nuts, cookies, etc.

Without adding: pure chocolate.

Dark (bitter) chocolate is made from cocoa mass, powdered sugar and cocoa butter. By changing the ratio between powdered sugar and cocoa mass, you can change the taste characteristics of the resulting chocolate - from bitter to sweet. The more cocoa mass in chocolate, the more bitter the taste and the brighter the aroma of the chocolate and the more valued it is.

Milk chocolate with additions is made from cocoa mass, cocoa butter, powdered sugar and milk powder; film powder milk with a fat content of 25% or dry cream is most often used. The aroma of milk chocolate is given by cocoa, the taste is made up of powdered sugar and milk powder.

White chocolate is made from cocoa butter, sugar, film powder and vanillin without adding cocoa powder, so it is creamy in color (white) and does not contain theobromine. White chocolate gets its unique taste from special milk powder that has a caramel flavor.

The benefits and harms of chocolate

Studying various information sources about the dangers and benefits of chocolate, I learned the following.

Opinions about the effect of chocolate on health vary from categorically “harmful” to “undoubtedly beneficial.” Where is the truth? Let's try to figure it out. Here's the scientific opinion on the most common chocolate questions:

1. Chocolate is the culprit of excess weight

Only partly true. Chocolate is indeed a high-calorie product, but the main sources of calories are milk and glucose. “Chocolate” carbohydrates belong to the category of “easily available”, are quickly broken down and consumed just as quickly. Indeed, when consumed in excess, carbohydrates can be “stored” as fat, but when consumed in reasonable quantities they can be part of a healthy, balanced diet.

2. Chocolate is a source of energy

Is it true. Fats and sugar, which are abundant in chocolate, are the main suppliers of energy for the body. The magnesium and potassium contained in it are necessary for the normal functioning of muscles and the nervous system. Therefore, chocolate is useful for children, as well as those who play sports.

3. Chocolate has a stimulating effect

Is it true. Theobromine and caffeine contained in this product have a mild stimulating effect on the cardiovascular and nervous systems. Carbohydrates provide easily accessible and quickly burned energy, while the fats contained in cocoa butter are absorbed more slowly and provide the body with energy for a longer time.

4. Chocolate has a lot of caffeine

Wrong. In fact, one bar of chocolate contains only 30 mg of caffeine. But in a cup of coffee – as much as 180 mg.

5. Chocolate is good for the heart and blood vessels

Right. Cardiologists have found that the polyphenols contained in cocoa beans have a beneficial effect on the cardiovascular system. They promote more efficient blood flow, thereby reducing the strain on the heart. There is also an opinion that cocoa improves the functioning of the immune system. For medicinal purposes, it is better to use only high-quality varieties of dark chocolate.

6. Chocolate is harmful to teeth and promotes tooth decay.

This is wrong. Unlike other sweet treats, chocolate is the least dangerous: cocoa prevents the destruction of tooth enamel. The cocoa butter contained in chocolate envelops the teeth with a protective film and protects them from destruction. The antibacterial properties of the shell of cocoa beans, which are removed during the preparation of chocolate, are especially strong. Japanese researchers believe that an extract made from the hulls of cocoa beans should be added to toothpaste and mouthwashes. Of course, chocolate is no substitute for brushing your teeth, but dentists believe that chocolates are less harmful than, say, caramel.

7. Chocolate excites

Right. The stimulating effect of this delicacy was discovered by its discoverers - the ancient Aztecs. They used it to maintain strength. Caffeine and theobromine may not have the best effect on you if you eat a lot of chocolate - especially at night.

Chocolate production

I have long been interested in the question of how chocolate is made? What is it made of? At home with my parents, I studied the confectionery production of our Republic. And I found out that we have confectionery factories in Khakassia, but the primary technologies for making chocolate itself are not used anywhere. All confectionery shops use ready-made chocolate in their production. Then I decided to turn to the Internet and study in detail how such an amazing product is obtained from cocoa beans. Here's what I found out.

Chocolate is prepared from cocoa products. (APPENDIX. No. 1). The chocolate production process begins with the cocoa beans being removed from the fruit and, having been cleared of the surrounding gelatinous layer, left to ferment for several days. Next, the grains are cleaned and fried at a temperature of 120 0 -140 0. It is at this stage that the taste of chocolate is mainly formed. After this, the grains are ground, and the resulting pulp is finely ground, adding sugar and cocoa butter (at this stage you can also add other ingredients - almonds, milk, liqueur, flavorings, etc.). The resulting mass, after cleaning from small grains, is mixed in special containers for several days - this gives the chocolate sweetness and aroma. Before pouring the chocolate into molds, it is cooled to the required temperature, at which it acquires an appetizing color and beautiful shine.

Excursion

And yet, seeing my interest in this topic, my parents agreed with the Sladkarnitsa Trading House about an excursion to a confectionery for the production of chocolate products.

When we arrived at the Sladkarnitsa confectionery in Ust-Abakan, we were met by the chief technologist and taken on a tour of the chocolate candy production workshop. There I saw with my own eyes the entire production process from start to finish. It all starts from the moment chocolate bars arrive in large quantities at the confectionery factory. These slabs are then melted and the hot chocolate is allowed to cool slightly (I'm told this process is called tempering). Next, the chocolate is poured into special molds with volumes to match the shapes of the candies (they are different). Excess chocolate is drained from the molds using pastry spatulas. The next step is to manually pour liquid filling into molds with chocolate using a pastry bag (various fillings - coconut, coffee, strawberry-milk, nut). When the filling is poured, the chocolate rises slightly from the molds and this excess is again removed with the help of spatulas. Then the molds are arranged in rows, each row has its own filling and cooled. The finished candies are taken out of the molds (shaken out) and placed on racks (the filling of the candies is labeled on each rack). The last step is hand wrapping the candy (which I participated in). These sweets then end up on store shelves. Packaging candies go through the same process, but bypass the wrapping stage and are manually placed into packages. So I saw for myself how chocolates are made. The excursion was very interesting, educational and accompanied by the aroma of chocolate. (APPENDIX No. 2 – photo).

Homemade confectionery.

Arriving home after the excursion, I had a desire to make sweets at home.

I found a recipe for making sweets. I took all the necessary ingredients.

I added walnuts, honey, waffles, and milk to the filling. I melted milk chocolate as a glaze and added 3 tablespoons of milk to the dark chocolate. I dipped the finished filling balls into liquid chocolate, placed them on foil and put them in the refrigerator to harden. (APPENDIX No. 3 - photo)

I want to say that homemade sweets turned out much tastier than factory ones.

Analysis of the conducted research

I found and studied a lot of information on a topic that interests me. After which the question immediately arose. What do my classmates know about chocolate? I compiled questions and conducted a written survey of students in grades 3-B and 3-C at my school. (APPENDIX 4).

Summary table of survey results

50 people were interviewed.

№p/p	Answer Question			rarely
	Do you often eat chocolate?
		white	black		lactic
	What kind of chocolate do you prefer?
					Don't know
	Do you think chocolate is healthy?
					Don't know
	Does chocolate affect tooth decay?
		Yes, always	Yes sometimes
	Do you study the composition of chocolate before you buy it?

Based on the results of the survey, I concluded:

1. Everyone eats chocolate to a greater or lesser extent;

2. Most people prefer milk chocolate. This is understandable, he

the most pleasant in taste.

3. 58% of respondents mistakenly believe chocolate is harmful.

4. And in general, the erroneous opinion about the dangers of chocolate for teeth is 90%

Previously existing opinions - chocolate causes tooth decay. Part

chocolate includes: cocoa butter, cocoa beans, red chili pepper and water.

They destroy bacteria that destroy enamel and cause caries. A

Glucose, which imparts sweetness, has an adverse effect on teeth

chocolate.

5. And for reasons that are clear to us, I think that studying the composition of chocolate

tiles are simply necessary, no matter what harms your health.

Conclusion

Having analyzed scientific material about the effect of chocolate on the human body, I concluded that chocolate has a positive effect: biologically active substances contained in cocoa increase performance, stimulate mental activity, improve memory and can even help a person cope with depression by stimulating the production of the “hormone of joy” - endorphin, which improves mood. Chocolate is not only a delicacy, but also a very nutritious and high-calorie product.

I came to the conclusion that there are simply no serious reasons to deny yourself the consumption of real chocolate. Chocolate has a beneficial effect on human health and well-being.

My hypothesis was not confirmed: chocolate has a beneficial effect on the human body, this depends not only on the amount of chocolate eaten, but also on its constituent substances, on the amount of cocoa itself in it. It is better to use high-quality varieties of dark chocolate for food. But since cocoa is found in any type of chocolate, it cannot be said that only bitter chocolate is beneficial, you just need to consume chocolate in moderation.

Practical significance

While doing research on this topic, I learned to look for the necessary data in books, magazines, and on the Internet, and also learned to choose the main thing from the large amount of information found. I learned how to conduct surveys and summarize results. I learned to draw conclusions. I also learned how to make sweets from chocolate at home. It was very interesting to meet and communicate with strangers in the culinary workshop. I also told the third grade children about chocolate and expanded their knowledge about this wonderful product. The most difficult thing was to compile all the work, but my parents and teacher helped me with this, and the psychologist helped me cope with anxiety, for which I thank them.

Further prospects for the development of the topic

At the beginning of my work, I wrote that the topic of chocolate interests me very much. During the research process, I learned a lot of interesting things and learned a lot. But my research did not end there. In the future, I am going to study the chemical composition of chocolate, find out what percentage of cocoa is contained in different types of chocolate. I also really dream of getting some cocoa bean seeds and trying to grow a cocoa tree at home. See you at the next defense of research papers.

Good health to you! Thank you for your attention.

Bibliography

1. A. Medvedeva “Production of sweets and chocolate. Technologies, equipment, recipes." 2. A. Korkunov, E. Suchkova “Chocolate. Enjoyment of taste." Moscow, 2009, Publishing house. EXMO

3. Murzilka Magazine, “Healthy Delicacy”, No. 4 author A. Semenov, 2001

4. YUM - Big Encyclopedia of Baby Food Art. 338

5. Funtikov A.B A book about tasty and healthy food. 10,000 culinary wonders

from..., art. 234 ., Moscow

Internet resources.

1.http://facte.ru/72-interesnyx-fakta-o-shokolade.html.UPJ-RbZTifY

2. http://zahav.kuking.net

3. http://www.abcslim.ru

4. http://www.c-cafe.ru

5. http://ru.wikipedia.org

APPENDIX No. 1

APPENDIX No. 2