El Chocolate

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Submitted By solecz
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El 70% de la producción de chocolate es distribuido al mundo del este de Africa, * nicole j. caruth
Gastronomica: The Journal of Food and Culture, Vol. 8, No. 2 (Spring 2008), pp. 9-11
El chocolate ya sea en polvo o en tableta proviene del grano del cacao el cual contiene altas cantidades de antioxidantes naturales que son buenas para la salud del ser humano. Este producto junto con el vino tinto, el té y otros productos que contienen este componente después de varios estudios ha demostrado ser bueno para evitar enfermedades cardiovasculares. (Ralof, 2000). Es por esto que los productores de chocolate ahora han intentado utilizar nuevas técnicas de procesamiento del cacao, evitando que se elimine es componente que es conocido como flavonoids. * Janet Raloff
Science News, Vol. 157, No. 12 (Mar. 18, 2000), pp. 188-189
Antes de la llegada de los europeos al continente americano el cacao solo se lo atribuye a Mesoamérica, especialmente las áreas asociadas con los aztecas y mayas. Ellos fermentaban el grano y preparaban distintas bebidas frescas. El chocolate al igual que los tomates, papas, maíz y tabaco son originarios de America. Se dice que a pesar de la variedad en la preparación, se lo tomaba principalmente con mezclado con agua, le ponían achiote por lo que tenía un color rojizo, le ponían un poco de chili para hacerlo un poco picante y lo endulzaban con miel de abeja. Para hacerlo más agradable de igual manera le ponían hierbas tropicales en su estado natural como la vainilla, xochinavaztli y mecaxóchitl. Sobre su textura les gustaba espumoso y lo servían con cuchara (Norton, 2004). El cacao se lo utilizaba para hacer chocolate pero de igual manera era una moneda en Mesoamérica por lo que es un indicador de lo valioso que era este producto. Debido a que estas sociedades tenían estratificaciones bien pronunciadas, el chocolate representaba un…...

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