A cikin wannan zamani na zamani, ana ɗaukar cakulan zafi ɗaya daga cikin abubuwan sha mafi tsada a Turai; tare da bayyanarsa ne aka haɗa al'adar hidimar kofi a kan wani saucer na musamman, don kada a zubar da digo na ruwa mai mahimmanci. An yi Cocoa daga tsaba na bishiyar suna iri ɗaya, na dangin mallow, ɗan asalin Amurka na wurare masu zafi. Indiyawa sun yi amfani da wannan abin sha tun ƙarni na farko AD, Aztecs sun ɗauki shi mai tsarki, tare da abubuwan asiri. Baya ga 'ya'yan koko, masara, vanilla, barkono mai zafi da yawa da gishiri an zuba a cikin ruwa yayin dafa abinci, bugu da ƙari, an sha ruwan sanyi. A cikin wannan abun da ke ciki ne Turawa na farko, masu cin nasara, suka dandana wannan abin sha - "chocolatl".
A cikin nahiyar Turai, koko ya zo ga ɗanɗano na aristocracy, Spain tana da ikon rarraba ta na dogon lokaci, amma nan da nan ya bayyana a Faransa, Burtaniya da sauran ƙasashe. Bayan lokaci, fasahar yin koko ta canza sosai: maimakon gishiri, barkono da masara, sun fara ƙara zuma, kirfa da vanilla. Masu dafa abinci da ke yin cakulan nan da nan sun yanke shawarar cewa ga Bature irin wannan abin sha a cikin nau'i mai zafi ya fi dacewa da sanyi, sun fara ƙara madara a ciki ko kuma su ba da shi da gilashin ruwa. Duk da haka, an gano mafi ban sha'awa a tsakiyar karni na XNUMX, lokacin da Konrad van Houten dan kasar Holland ya sami damar fitar da man shanu daga foda koko ta hanyar amfani da latsa, kuma sakamakon da ya haifar ya kasance mai narkewa cikin ruwa. Ƙara wannan man a mayar da foda ya kafa ma'aunin cakulan mai wuya. Ana amfani da wannan fasaha har yau don kera kowane nau'in cakulan mai wuya.
Dangane da abin sha da kanta, akwai manyan nau'ikan iri biyu:
Cakulan zafi… Lokacin dahuwa sai a narke slab na yau da kullun, ƙara madara, kirfa, vanilla, sannan a yi ta bugun har sai kumfa kuma a yi amfani da su a cikin ƙananan kofuna, wani lokacin da gilashin ruwan sanyi. Ana ba da cakulan cakulan a gidajen cin abinci da wuraren shakatawa.
Abin sha koko sanya daga foda. A matsayinka na mai mulki, an shayar da shi a cikin madara, amma wani lokacin kawai ana narkar da shi azaman kofi granulated a cikin madara ɗaya ko ruwan dumi a gida.
Duk wani samfurin koko, ya kasance mai wuyar cakulan ko abin sha nan take, ya ƙunshi nau'i na musamman na abubuwa masu mahimmanci ga jiki, da farko antidepressants: serotonin, tryptophan da phenylethylamine. Wadannan abubuwa suna inganta yanayin tsarin jijiyoyi, kawar da rashin tausayi, jin daɗin ƙara yawan damuwa, da kuma ƙara yawan aikin tunani. Bugu da kari, koko ya ƙunshi antioxidants epicatechin da polyphenols, waɗanda ke hana tsufa da samuwar ƙari. A cikin sharuddan kashi, gram 15 na cakulan yana da antioxidants iri ɗaya kamar apples apples shida ko lita uku na ruwan lemu. Binciken da masana kimiyya na Münster suka yi na baya-bayan nan sun tabbatar da kasancewar a cikin koko na abubuwan da ke hana lalatawar fata da kuma inganta warkar da ƙananan raunuka, smoothing wrinkles. Cocoa yana da wadataccen arziki a cikin magnesium, ya ƙunshi potassium, calcium, sodium, iron, bitamin B1, B2, PP, provitamin A, yana taimakawa wajen daidaita ayyukan zuciya, yana ƙara elasticity na jini.
Ya kamata a la'akari da cewa baya ga abubuwan da ke da amfani ga jiki, tsaba na wannan shuka sun ƙunshi fiye da 50% mai, kusan 10% sugars da saccharide, don haka yawan amfani da cakulan na iya haifar da kiba. Abin sha da aka yi daga koko foda ya fi rashin lahani: yawancin kitsen yana cikin mai kuma ya tafi tare da cirewa. Yin amfani da koko tare da madarar madara shine tushen abinci mai yawa, tun da, a gefe guda, yana cika bukatun jiki na abubuwan ganowa, sannan a daya bangaren, yana sa fata da magudanar jini sun fi narkar da su, wanda ke ceton mutum daga. Sakamakon rashin jin daɗi na asarar nauyi mai sauri: veins, folds, spots akan fata , rashin lafiyar gaba ɗaya. Ƙuntataccen abinci tare da matsakaicin amfani da samfuran koko yana ƙarfafa ayyukan ƙwaƙwalwa.
Jagoran duniya a cikin siyar da koko shine Venezuela, mafi yawan nau'in sa shine Criolo da Forastero. "Cryolo" shine mafi shahararren mashahuri iri-iri na abin sha, ba ya jin haushi da acidity, dandano mai laushi yana hade da ƙanshin cakulan. Forastero shine nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i), amma yana da ɗanɗano mai ɗaci da ɗanɗano mai tsami, fiye ko žasa yana magana dangane da hanyar sarrafawa.