Valentine day’s here and whether you’re spending it with your significant other or
drowning in the misery of your total loneliness, chocolate is often in the mix.
But, if you’re going to go overboard on the chocolate this year, what’s the best
In this corner, mixed in at under 20% cacao, you’ve got creamy milk chocolate.
In the other, weighing in at over 60 45% cacao, you’ve got complex and alluring dark chocolate.
It’s time to settle this dispute in the chemistry thunderdome.
Who will come out on top in this scientific face-off!?
It’s long been believed that chocolate is free ticket to friskyville.
如果这是真的 那么问题来了 到底是巧克力中哪种化学成分
And if this is true, the real question is what chemicals in chocolate can trigger the
Given the higher concentration of cacao in dark chocolate, we could unscientifically
我们不科学地推测 如果巧克力颜色更暗 则更能让人心情愉悦
guess that the darker the chocolate, the sweeter the emotion.
Also note we’re using the word “cacao” as that’s term chocolate makers use for
the sum of all ingredients from the cocoa plant.
人类大脑产生一种叫做苯乙铵的化学物质 或者写作PEA 它有助于多巴胺的分泌
Your brain produces a chemical called phenylethylamine or PEA, which helps release, dopamine and
norepinephrine, which are big time players in feeling “in-love.”
And you guessed it, phenylethylamine can be found in trace amounts in chocolate!
问题是 当苯乙铵激活人类的本能时 身体会很快代谢掉它
Problem is folks, when it hits your gut your body quickly begins to metabolize it, leaving
no legitimate effects on your brain.
In the end it when it comes to chocolate it might just be that old fashion placebo effect
which means that the aphrodisiac round ends in a draw.
You may have heard that chocolate has some great health benefits.
This due to an abundance of potentially healthful plant compounds called polyphenols and in
particular, a group known as flavanols.
In the laboratory, these compounds have been shown to have antioxidant effects that may
result in combating cancer-causing free radicals, lower blood pressure, and limit the progression
of heart disease.
Due to higher concentrations of cacao in dark chocolate, it packs a higher quantity of polyphenols
than its milk counterpart, but that’s not all.
Flavanols have been shown to up the release of nitric oxide which opens your blood vessels,
and may lead to better heart health.
Also, eating dark chocolate can deliver equal or greater amounts of antioxidants as red
wine, berries, and green tea.
我们坦白说 巧克力并不是健康的食物 但由于这些潜在的健康益处
Let’s be real folks, chocolate’s no health food, but when it comes to these potential
benefits the higher flavanol content gives dark chocolate a small but slight edge giving it the win
Texture or mouthfeel for the foodies is one of those incredible characteristics in chocolate
and in particular how it melts into a velvety smooth good
that coats every surface of your mouth giving you nothing but unfettered flavor all
all chocolate bars are composed with mix of this stuff
but milk chocolate also has condensed or powdered milk
when it comes to smooth texture those milk products are what really knocks it smoothness out the ballpark
milk proteins can add an incredible melty creaminess to a bar of chocolate
casein proteins from milk act as an emulsifier and help keep other ingredients mixed together
牛奶的乳脂能够软化可可脂 使之吃起来更加柔软 易融化
the milk butter fats softens the cocoa butter making for a smooth even melt rather than the facts and roasted
roasted plant bits losing touch and getting all clumpy
even though dark chocolate has a nice texture of its own milk chocolate is going to have to take the wind that’s right
Pretty much everyone knows what chocolate tastes like, but its complexity can be hard
to pin down with words.
The real flavor of chocolate comes from cocoa beans, whose flavor profiles are drastically
enhanced by the process of both fermentation — like when you make bread, cheese or beer
— and roasting, as in delicious coffee.
In cocoa beans, compounds called methylxanthines, which include caffeine and theobromine, contribute
to a chocolate’s bitterness – and a little buzz for you!
Those polyphenols we talked about contribute to that bitterness too, but being herbaceous
health-benefitters they also give a sort of earthy green note that’s very particular
Amino acids and peptides in cocoa beans along with the bean’s sugars and carbohydrates
also mean the Maillard reaction explodes during roasting, giving chocolate its characteristic
Volatile compounds play a big role in defining the characteristic chocolate flavor as well.
Researchers have identified over 700 individual compounds in chocolate vapors.
But here’s where it gets tricky, with the incredible biodiversity of cocoa plants, each
strain exhibits its own flavor profile.
With dark chocolate, you find more strains, meaning that there are going to be more complex
flavors, giving it the win for the flavor round.
well milk-chocolate tends to be a lot easier in the pocketbook and
原因很简单 可可含量越高 则价位越高
and the reason is simple the more cocoa the more expensive if
if you’re a candy maker and
and don’t use as much of your expensive product,
you can make a lot more servings and recoup your cost with higher margin
when it comes to economics folks, milk chocolate chocolate takes to win
Right now we’ve got a draw which means we need one more round to settle this.
It’s up to you guys!
We’re going to crown a winner on Valentine’s Day, but first, we need you to tell us which
of these heavy hitters is the greatest.
在评论中写下你的冠军人选 我们将会进行统计 并在下周公布胜出者
Post your champ in the comments, and we’ll tally them up and reveal the winner next week.
好了 伸出大拇指 按下订阅 我们稍后再见
Until, thumbs up, and subscribe, we’ll see you again soon.