biochemistry between chocolate and sugar don't do any spam other vise answer will reported
Answers
Answer:
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Explanation:
Chocolate can be a solid, a liquid or a paste, and, along with the cocoa solids and cocoa butter, generally contains some variety of added sweetener, such as sugar or condensed milk, to offset the bitter taste of cocoa. Modern commercial varieties of chocolate can also include added flavours, preservatives, milk solids and modifiers.
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Over 1500 flavour components have been identified in chocolate, making it one of the most complex chemical mixtures known
Chemicals in chocolate can affect your brain, potentially making you feel happier and more alert
In moderation, chocolate may be beneficial to your health
The love of chocolate is global—more than $100 billion was spent on chocolate in 2015
Australians on average spent nearly $100 per person on chocolate in 2015
I’ll admit it. I’m a huge chocoholic. For me, I can’t resist a piece (or three) of dark chocolate, though I’ll settle for the milk varieties if I have to. In times of desperation, I’ve even been known to reach for compound chocolate, and that’s saying something. But why does chocolate have such a strong allure? Why are so many of us powerless to resist when we see it? The answer may surprise you—it’s all because of chemistry.
