FREQUENTLY ASKED QUESTIONS

One of the most important rules of Adamas Chocolate’s quality is the importance it gives to the raw materials it uses. Adamas Chocolate applies its own high quality standards in additional to legal standards in the selection of raw materials and pays attention to the raw materials to be prime quality in particular.

It is the most important rule of our quality that the raw materials being used in the manufacturing of our products to be approved by being tested in detail in conformity with the standarts.

On the other hand all the factors in our processes where the raw materials are processed are kept under control. The Statistical Process Control Technique is just one of the channels used in this area and be used in academically monitoring of the deviations in the factors.

Finally, It is an expression of our dedication to the quality that our products to be stored by taking their specialities into consideration, dispatching them to the point of sales by qualified vehicles, the conservation and display conditions in the point of sales to be controlled constantly by our field staff and our products to be presented to our consumers without losing their quality features

Chocolate manufacturers take the different types of cocoa beans and blend the various colours and flavours till it reaches to the requested quality. These are the manufacturing stages; picking, baking, unshelling and grinding in the end. Cocoa beans includes %54 cocoa butter and this butter comes off in this grinding stage. This finely ground oily fluid is called chocolate liqueur.

This liqueur is used in all the stages of chocolate production.

Cocoa is made by the cocoa powder which is obtained by removing some of the fat from the chocolate liqueur and compressing in the huge hydraulic presses. The mass remaining in the hydraulic takes a big and rigid shape. The manufacturers use this reddish brown powder by comminuting. The people want to drink it hot add hot milk, sugar or vanillin. Bakers, confectioners, ice-cream producers and other manufacturers use cocoa in their products.

Milk chocolate is the most preferred product among the chocolate kinds. It includes chocolate liqueur, milk powder, sugar and other components. In additional to chocolate liqueur, cocoa butter which is obtained by producing of cocoa powder is added. This thoroughly mixed mixture is passed through the refinery. It is made smooth by sanding and cutting processes. This machine moves the chocolate back and forward for 72 hours.

The production of the sweet chocolate and less sweet chocolate is also like milk chocolate but no milk added. The nutritional value of delicious chocolate which is very popular is also very high. It contains carbohydrates, fat, protein, vitamins and minerals. People who work in jobs that require physical endurance use chocolate to increase their energy.

Bitter Chocolate: Known as the only chocolate that doesn’t gain weight bitter chocolate contains %18 cocoa butter. It should contain %35 cocoa solid which is %14 of fat free.

Milk Chocolate: As the name suggests, this chocolate which is made by adding milk contains %25 cocoa solid which is %2,5 of fat free. %14 of this chocolate consists of dry matter of milk and %3,5 of it consists of milk fat.

White Chocolate: White chocolate which contains the highest amount of cocoa butter at the rate of 20% consists of 14% milk dry matter while the other 3.5% consists of milk fat.

Filled Chocolate: Filled chocolate which is a type of chocolate in which the filling part corresponds to 25% of the chocolate weight consists of one of the types of chocolate such as white chocolate, rich milk chocolate, dark chocolate.

The chocolate which is an antioxidant store seriously supports the fight against the cancer by reducing the risk of developing cancer. With the high amount of calcium it contains it allows you to have strong bones. The chocolate which lifts women’s morale ensures secretion of the happiness hormone called endorphins from the moment it is eaten. It is known that chocolate which contains potassium-loaded content, being a strong recovery against stress, plays a role in strengthening the teeth thanks to the fluoride. Thanks to the copper contained in the chocolate, which prevents blood coagulation, the body accelerates the absorption of iron, providing a more lively and fresher skin.

Chocolate is made from the seeds of a tropical tree called cocoa. The word cocoa comes from the Mayan word for “bitter water” and chocolate comes from the word for “sour water”. The raw material of chocolate is cocoa beans or seeds produced by the cocoa tree. This tree grows in warm and humid environments and lives between 20 degrees north-south latitudes of the equator. The world’s largest producers of cocoa beans are located on the west coast of Africa, Ghana, the Ivory Coast and Njerya.

Brazil is the western hemisphere’s largest producer of cocoa beans. An adult cacao tree grows to about 7.6 meters. The tree has evergreen leaves, blooms large flowers and bears fruit. A ripe fruit comes in yellow, red, light green, golden colors or you can see all of these colors on it. The fruits are similar to a melon covered with a peel and contain 20-40 almond-shaped seeds. When these are fermented and dried, they turn into commercially valuable cocoa beans. Most people think that cocoa beans come from the coconat tree instead of the cocoa tree.

Keep your chocolates at +18, +22 degrees in a cool and dry place without removing them from their containers. Avoid direct contact with sunlight. Never put it in the refrigerator. Humidity causes biodegradation in chocolate, so the ideal humidity ratio is 60-65%.

When storing your chocolate, make sure that the environment is not excessively humid. Chocolate smells quickly. Therefore, chocolate should not be in fragrant environments.

The history of chocolate dates back to exactly 4000 years ago. According to historical sources, chocolate was used as a beverage for the first time in Mexico. B.C. Discovery of a pre-Olmec society that lived in what is now Mexico in the 1900s. Chocolate is produced by planting cocoa seeds in the tropical rainforests of Central America and then fermenting them into a paste. The first chocolate is very different from today’s chocolates; It is a bitter drink in liquid form.

Its formula is as follows: Fermented and paste-formed cocoa, water, vanilla, honey, hot pepper and other spices… Olmec, Aztec and Mayans believed that this drink gives energy and strength and makes people happy, and has a mystical feature. they believe. The Mayans, on the other hand, are fascinated by cocoa and believe that he is the god of cocoa; They worship him for happiness and peace. In this period, chocolate is a very valuable beverage that is not offered to everyone. Only in holy ceremonies; kings, It can be drunk by soldiers, clergy and nobles.

According to some sources, the power of chocolate is so exaggerated that it is rumored that the 16th century Aztec king and nobles even drank large quantities of chocolate to boost their libido. history of chocolate The spread of chocolate from America to Europe and from there to the world is thanks to a Spanish explorer named Hernan Cortes. In fact, it is claimed that Christopher Columbus discovered cocoa for the first time, but never brought it to his country or even tasted it.

The sailor Cortes, who invaded Mexico, becomes the first person to bring chocolate to Europe. By adding sugar to this drink for the first time, the Spaniards take an important step towards today’s chocolate. Spain has been hiding chocolate from other countries for a century or so. Until King of Spain III. Phillip’s daughter Princess Anne and King of France XIII. until Louis got married. The princess who adores chocolate shapes history by taking her chocolates to France.

As the demand for chocolate increased in Europe over time, Cocoa plantations are established in colonial countries and cocoa production begins rapidly. The production of chocolate, which has long been the food of aristocrats and nobles, undergoes a revolution with the cocoa machine, invented by Dutch chemist Coenraad Johannes van Houten. The machine, invented in 1828, separates the cocoa butter from the roasted cocoa seeds, and the remaining chocolate can be turned into a dry powder.

This powder; It can be mixed with liquid and other materials, becomes solid and edible, easily digested chocolate. This is how the price of chocolate production drops, making it a food within reach of ordinary people. For the first time in 1847, J.S. A British company called Fry & Sons is making an important breakthrough in the history of chocolate by producing solid edible chocolate. Rodolphe Lindt, on the other hand, produced a machine that mixed cocoa butter homogeneously with cocoa powder in 1879, producing chocolate with a velvety texture and more flavor.