Chocolate balls

Recently, breakfast cereals have been gaining more and more popularity among domestic consumers. A century ago, people simply would not have believed that breakfast could consist of dry cereals or chocolate balls. which are poured with milk and add fruits as well as berries. At all times, breakfast was given special attention, since this first meal should be nutritious and useful if possible, so that the person had the strength to work.

It is worth noting that over the years, the rules and principles of a healthy and balanced diet have remained absolutely unchanged. All nutritionists also advise preparing oat or other types of porridge for breakfast for both adults and children. However, in our rapid age, people seek to save time and sometimes absolutely do not think about their health.

Food manufacturers claim that a dry breakfast is not only delicious and healthy, but also very fast. Among the most common types of breakfast cereals are granola, cereal, as well as instant cereals, corn or chocolate balls, as well as other snacks. For the first time, the world learned about breakfast cereals thanks to the American James Jackson, who was the first inventor of such a popular "dry" food in our time.

Mr. Jackson's idea was picked up by the Kellogg brothers in the 20th century and invented cornflakes, which for a decade have been in stable demand not only in Western countries, but also in our latitudes. Chocolate balls are one of the subspecies of breakfast cereals, which is a product made from flour with the addition of cocoa powder, as well as cocoa butter. Dry chocolate balls became the prototype of the famous Swedish Christmas dessert called chokladboll.

The breakfast cereals include whole cereals, usually wheat, rice or oats. Thanks to modern technologies, during the preparation of chocolate balls, manufacturers can preserve the vast majority of useful compounds that are initially contained in cereal crops. That is why the vitamin-mineral composition of chocolate balls is enriched with vitamins of group B, as well as PP.

Chocolate balls contain large amounts of folic acid as well as calcium and iron. During dry breakfast production chocolate balls of cereal grains are treated with steam under high pressure. However, often for cooking breakfast cereals, manufacturers use a faster production method - oil frying. Breakfast cereals produced in this way can cause significant harm to the figure, as well as human health.