Chocolate Facts

Chocolate dose not develop its flavour immediately on manufacture, so it may takes up to 1 month for milk chocolate and 2 month for dark chocolate.

For producing the chocolate shells for subsequent filling can be achived by inverting chocolate filled mould so it must first to depositing into the mould then invert the mould then remove the excess chocolate then the filling stage and bottoming and expose to cooling so it gives us the chance for ejection.

The nutritional vale of chocolate has been investigated by R. A. McCance and E. M. Widdowson their research has indicated the average calorific value of 100gm of plain and milk chocolate as follows:

	Plain	Milk	(mg/100 g)
Potassium	257	349
Sodium	143	275
Phosphorus	138	218
Magnesium	131	59
Calcium	63	246
Chlorine	5	170
Iron	3	2
Copper	0.8	0.5

The fat migration in chocolate is the reasons of the storage period of the coated items the milk fat content of the covering will fall due to the migration of the fat into the centre.

The reason of decorating chocolate on surface is To identify the chocolate filled with cramel and the chocolate filled with nougat so the caramel decorated with squares and the nougat with circles so they can do the right packing for the right item.

In Mexico the aceint Aztec Indian produce their oriental dirnk from cocoa beans, honey and vanilla and called it "Chocolatel" which "choco" means warm by their language and "Latel" means Drink "Warm Drink"and some of Christopher Coloumbs men got some of these seeds back to Spain who done some changes to meet their taste and then Dr. Joseph Fray had founded the first chocolate factory.