Cocoa Butter hmasawnna chanchin hriat hmasakna .

Tunlai mite hi "khawvel" emaw, "ungawina" emaw an ni deuh ber em? Chocolate candy tui tak tak hi "mi pangngai te in chhungah" an awm tawh a, chhungkaw tin, hmeichhia leh naupangte pawhin an hre vek tawh a ni. Mahse, chocolate siamna atana raw material ber, tropical plant cocoa thing chu "boudoir-ah thup leh khawvel hriat loh a ni a, miten an theihnghilh tawh mai mai a ni.
Columbus-a’n America khawvel thar a hmuhchhuah khan European-ho chuan hausakna an duhthusam tihhlawhtlin tumin America ram ṭha takah chuan an tlan nghal a. European-ho chuan Native American-te hnen atangin thil tam tak an zir a, an hmang tangkai hle a, chu chuan nghawng lian tak a siam a, hausakna nasa tak a nei bawk.
Chutih lai chuan Spain mite chu Mexico-ah an kal a, bazara Indian pawisa chu thing chi chi khat a nih thu an hmu a. Hetiang coin hi powder-ah a hmin thei a, corn flour nen cake siam theih a ni. Indian ho hian hetiang cake hi an ei duh hle. Hetiang cake ei hian chakna leh hahchawlhna a thlen ang tih an sawi. Indian ho hian he thlai chi hi "chocolate peel" tiin an ko a, Spain mite chuan "chocolate" tiin an ko bawk. Hetiang thing chi hrang hrang "chocolate" siamtu hi primeval forest-ah a thang a, a tlem hle. India mite chuan "Chocolate" thlan theihna turin Big Forest-ah an zawng a ngai a ni. Indian ho chuan he thing hi "cocoa hutoli" tiin an ko a. A hnuah chuan botanist-te chuan he thing hi "cocoa thing" tiin an vuah a, chu chu he an tih dan a\\ang hian a ni. Spanish ho chuan "chocolate" hi an ngai pawimawh hle. An thawn kir leh a, Spain-ah lawngin an thawn kir leh a, "chocolate"-in lal hnenah magical effect a neih dan an report a ni. Spain Lal chuan amah ngeiin "chocolate" a ei a, Mexico atanga cocoa thing chi tam tak la khawmin Spain rama chocolate processing leh manufacturing plant hmasa ber siam turin a hrilh a ni. Kum za tam tak chhung chu khawthlang mite chuan chocolate siam thar chhunzawm zelin chocolate candy ei tur sang tam tak an siam chhuak a, hei hian mihring ei tur tihausa turin hmun tha tak a chang a ni.
Cocoa hi sterculiaceae chhungkaw thing te tak te ngaihnawm tak a ni. A thil langsar ber chu a par a, a rah hluiah a rah a keng tel a ni. Pangpar chu a hnah chungah direct-in a par a, a rah pawh chu a hnah chungah direct-in a lo thang bawk. Pangpar te chu a te a, a rah pawh a lian hle. A rah chu oval a ni a, a chung lamah prismatic line langsar tak tak a awm bawk. Anni chu orange-yellow in rawng an ni. A rah pakhat chu kilogram 1 vel a rit a ni. Cocoa thing tin hian thei 60-70 an siam thei a, thei pakhatah hian chi 30-50 vel a awm bawk. Heng thlai chite hi chocolate atana hman tur raw material an ni. Cocoa chi hian cocoa butter chi khat a pai a, chu chu room temperature-ah chuan a solid a, mahse 37 degree-ah a hmin tan a ni. Mihring hmui temperature hi 37.5℃a nih avangin cocoa butter hmanga siam chocolate chu kut a vawn chuan a hmin lo ang a, mahse a hmuiah a awm chuan a hmin ang. "A hmuiah chauh a melt a, kut ah a melt lo" Chuvangin chocolate sumdawngte advertisement slogan chhuanawm ber a ni ta a ni. Cocoa powder hian thermal energy a nei tam hle. Doctor-te’n operating table-a an kal hmaa cocoa powder emaw, an thlawh chhuah hmaa pilot-te emaw an ei theih chuan, hun rei tak chhung chu chakna chak tak an nei thei a ni. Chu bakah, cocoa powder hian protein a pai tam a, nourishing leh stimulating effect a nei a, high-end beverage atan pawh hman theih a ni.
Khawvela in tur lian pathum chu tea, coffee leh cocoa te an ni. Tea hi Asia atanga lo chhuak a ni a, coffee hi Africa atanga lo chhuak a ni a, cocoa hi America atanga lo chhuak a ni. Hei hi ruahmanna fing tak niin a lang. Khawi hmunah pawh lo piang mah se, thing leh mau hi mihringte hausakna tlangpui a ni a, mihring zawng zawng rawngbawltu a ni ang.
Cocoa thing hi tropical evergreen plant a ni a, sterculiaceae a ni. Cocoa thing hi a lo thang zawi a, a nalh hle bawk. Kum 5- kum 7 chhung a phun hnuah chauh cocoa bean a siam thei. Thingkung kum 25 a tlin chuan a rah chhuah chu a sang ber a, chutah chuan zawi zawiin a chhe chho zel a ni. A rah chu thla 4-6 chhungin a puitling. Kum khatah vawi hnih a puitling a, a buh seng hun ber chu October atanga December thleng a ni. Ecuador rama cocoa thing buh seng hun chu a hnu deuh deuhin a hnu deuhah a awm a, a tlangpuiin a kum leh December atanga January thleng a ni. A rah hi pod ang maia siam, 15-30 cm a sei, pawn lam a green a ni a, a chhungah thei 30.40 a awm bawk. A buh seng zawh chuan cocoa bean te chu fermented leh lak chhuah a ngai a ni. Thing tin hian kum khatah dry cocoa bean kg 1-2 vel an la thei a ni.
Cocoa hian nutritional value sang tak a nei a. A thil siamna atana hman ber chu cocoa butter, theobromine leh caffeine te an ni a, chu chu carbohydrates, fats, proteins leh minerals magnesium, potassium leh alkaloids (cerciline ang chi) te hi a tam vek a ni.
Cocoa beans hi chocolate siamna atana raw material ber a ni a, semi{0}}finished products leh finished products te pawh a awm bawk. chu chu cocoa chhe, cocoa pulp, cocoa liquid emaw juice, cocoa butter, cocoa cake leh cocoa powder te a ni. Cocoa dang chu cosmetics atan te, ran chaw atan te, leh wine siamna atan te pawh raw material atan te pawh hman theih a ni.
Cocoa butter hi cocoa bean-ah chuan natural fat a ni a, thisen cholesterol a tipung lo. Tin, chocolate hian smoothness leh melt-in-mouth characteristics danglam tak a pe bawk. Zirna hrang hrangah chuan cocoa butter hian saturated fat content sang tak nei mahse, saturated fats dang angin thisen cholesterol a tipung lo tih hmuhchhuah a ni. Hei hi stearic acid a tam avangin a ni. Stearic acid hi cocoa butter-a fatty acids ber pakhat a ni a, chu chuan thisen cholesterol a tihniam thei a ni.