Air chocolate: calorie, useful properties, benefits and harm

Now it is very difficult to find someone who does not like chocolate. Thanks to a huge variety - dark, milky, white, air - this product has become a favorite treat for many people, because everyone can choose the one that they like most. And what can we say about children? They are ready to eat sweets all day. Today we consider air chocolate, its properties, than it is useful and harmful.

A Brief History of Chocolate

In Latin, chocolate is called the food of the Gods. This delicacy has been popular all over the world for many hundreds of years. At first it was a wonderful drink made in India, and after a while it became a delicious dessert that people enjoy today.

Traditionally, the birthplace of chocolate is South America. Tribes of peoples in India made beverages from cocoa beans and added water and pepper to them. The food of the Gods is called aerial chocolate because the Aztecs worshiped a chocolate tree. Thanks to a drink made on the basis of the fruits of this plant, stresses were reduced, and the mood rose. In addition, this product had a wonderful aroma and a wonderful taste. People so appreciated the chocolate tree that the seeds of cocoa were the currency that taxes were paid for.

After a while, cocoa beans became known in Europe. The first to know about them were the inhabitants of Spain. The recipe for chocolate was not told to anyone and was forbidden to produce without permission. And those people who disclosed the secret of preparing this delicacy, waited for execution. For a very long time, chocolate was airy and ordinary was available only to rich people, because the ingredients cost a lot of money. By the beginning of the 19th century the confectioners managed to find a way to make a product from cheaper components, so soon more and more people could afford this kind of delicacy.

Production of porous chocolate

It's not hard to make air chocolate. His recipe is not much different from the recipe for an ordinary treat. The main difference is that there is a special knot with which a sweet mass is foamed.

There are two ways to make chocolate air:

• During the beating of chocolate, you need to add gas. Due to this, small bubbles form in the mass.
• It is necessary to pour the chocolate into the mold, and then place it inside the vacuum boiler (without air). The composition already has air, thanks to which the necessary bubbles will appear.

Types of aerated chocolate

There are several types of this exquisite dessert:

• Air milk chocolate. The key difference between this type of product and all others is the availability of milk and cream in its composition . Due to this, it has a delicate taste. And cocoa beans, without which there is not a single kind of chocolate, affect the flavor.
• Black airy chocolate. This is the first kind that began to produce. This is the basis of all the others. When you make it, do not add anything unnecessary. The use of cocoa butter, cocoa beans and sugar powder is all that is needed to make the product.
• White porous chocolate (airy). When it is made, do not use cocoa beans. To obtain this kind of chocolate mix cocoa butter, vanillin and milk powder. It is also possible to add any flavoring additives. Because of the absence of white cocoa beans in the composition of white air chocolate, in fact, it can not be called that.

The Benefits of Air Chocolate

Any kind of this product has a number of positive properties. Only 45 grams of this dessert a day will reduce the risk of heart attack several times. In addition, the likelihood of developing cardiovascular diseases decreases.

Aerated porous chocolate also has the following positive features:

• The presence of magnesium, which improves brain activity;
• When eating chocolate, there is a surge of strength and energy;
• Has toning properties;
• The presence of serotonin, the so-called hormone of happiness;
• Chocolate has a lot of antioxidants;
• Availability of useful trace elements (calcium, iron, fluorine, magnesium and others);
• Thanks to chocolate decreases the amount of cholesterol;
• Favorably affects the heart and blood vessels;
• Dark chocolate is useful for people who follow their figure;
• Has a positive effect on the skin, which is successfully used in beauty salons;
• Helps to strengthen bone tissue.

But still, high spirits are the best property of aerated chocolate. Thanks to him also get rid of depression and stress.

Harmful effects of aerated chocolate

Despite a huge number of positive properties, chocolate, like any other product, has its contraindications. However, these restrictions are insignificant. It is not recommended to use chocolate to people who are allergic to this type of dessert, as well as those who suffer from diabetes. Because of the large amount of sugar in this product, it can cause dangerous complications in diabetics. This, in principle, and all the restrictions that you need to adhere to when using chocolate.

Caloric value

100 grams of aerated porous chocolate account for about 522 kcal. This is quite a lot, especially for people who are trying to follow their figure, as well as those who suffer from excess weight. Such people should not abuse this product.

How to choose an air chocolate?

The main ingredient of this product is cocoa beans and cocoa butter. If instead of them add soybean oil or palm and cocoa powder, then this is not chocolate, but a cheap substitute. Cocoa butter is very expensive, so it is not exactly part of the cheap porous product. It is replaced with vegetable fats, because of which can develop cancer (with regular consumption of food).

In order not to harm yourself and choose a real aerated porous chocolate, you need to see the technology and the conditions of preparation. If the product is manufactured according to GOST, then it is possible to buy it safely. According to government standards, all manufacturers are required to include only ingredients that are safe for health. And if the process of making chocolate meets the specifications, then the quality of this delicacy is not at all pleasing. These rules allow the manufacturer to use all the ingredients available to him.

Myths about aerated chocolate

There is a huge amount of myths around this dessert, which has fallen in love with everyone, and now we will debunk some of them:

• They say that if you eat a lot of chocolate, then develop acne and acne. In fact, the appearance of skin problems is due to the improper functioning of the body and the hormonal system.
• Usually, children are frightened by the fact that chocolate adversely affects the teeth. It turns out that the opposite is true. Dentists have proved that a small piece of this product (only black), used daily, will prevent the formation of caries.
• Another myth is that chocolate causes allergies. In fact, it can only strengthen the already existing allergic reaction. Therefore, you need to be very careful about the dosage of this dessert.

Conclusion

So, we examined the air chocolate, what kinds of it are, the useful and harmful properties of this product. As you can see, this dessert has a lot of positive properties, so do not limit yourself. There are only a few situations when it is necessary to use it with extreme caution.