Chocolat(e) ifite ikintu ihuriyeho n’ikinyobwa bita Kombucha ndetse n’ikiribwa cy’Abanya Koreya y’Epfo kitwa Kimchi. Icyo bihuriyeho ni ibinyabuzima bito bituma biryohera, ibyo binyabuzima ni Microbes.
Kugira ngo chocolat iryohe biterwa n’uko za microbes zihuza zigafata amasukari aba ayikoze zikayahuza akaza aryohereye kandi afite impumuro nziza.
Isukari iri muri Chocolat niyo ituma umuntu wayiriye idatetse cyangwa uwayinyweye mu cyayi yumva afite imbaraga n’akanyamuneza.
Abahanga mu butabire bo mu bihugu byeza igihingwa cya cacao( nicyo kivamo ibinyamisogwe bikurwamo chocolat) kurusha ibindi ku isi bamaze igihe biga ibanga rituma chocolat iryoha kandi ikagira iriya mpumuro nziza.
Abo bahanga barimo abakorera mu bigo by’ubushashatsi bw’i Lima mu murwa mukuru wa Péru, ab’i Abdjan muri Côte d’Ivoire n’ahandi.
Ntacyo byatwara umusomyi amenye ko chocolat zatangiye kuribwa kera cyane mu gihe Méxique yayoborwaga n’ubwoko bw’aba Olmècs, ubu hashize imyaka 3, 900.
Iyo igiti cya cacao cyera chocolat kimaze gukura, bagasarura imisogwe yacyo( mu Cyongereza bayita Cacao beans) barabyanika bikavamo amazi neza.
Iyo amazi abishizemo, bitangira kuzana indi mpumuro ariko ikazahinduka uko ibyiciro byo gutunganya biriya binyamisogwe bikorwa gahoro gahoro.
Kugira ngo biriya binyamisogwe bizatangire kuzana impumuro bisaba ko babishyiramo imbetezi, zikabyongerera ubusharire, ubu bukazaba aribwo buzahinduka isukari isa n’aho isharira ariko ikazaryoha nyuma y’igihe.
Iyi sukari isharira tuvuga hano, twayigereranya n’isukari iba iri mu gikatsi kimaze iminsi.
Za mbetezi twavuze haruguru zituma bya binyamisogwe bizana umusemburo abahanga mu butabire bita esters.
Uyu musemburo ucengera mu binyamisogwe imbere, ukazabigumamo kugeza ubwo bizava mu ruganda bwa nyuma( final product).
Bya binyamisogwe iyo byamaze gucengerwa n’uyu musemburo, birasaduka noneho umwuka wa oxygen ugatangira kubyinjiramo.
Iyo ugezemo ugabanya za mbetezi, noneho za bacteria zikabona aho zica ingando.
Izi bacteria zitwa ‘acetic acid bacteria’ bitewe n’uko zikora akazi ko guhindura wa musemburo watewe na za mbetezi, zigahinduka mo acide bita ‘acetic acid’.
Iyi acide niyo iba muri Vinègre.
Iyo iyi acide iyo igeze mo rero ihindura ibintu byose, igatuma bwa busharire bushingiye kuri ya sukari byegerana, bukirundanya(fats) noneho hagatangira akazi k’ibintu bikora n’indurwe( enzymes), zigahindura icyari ubusharire uburyohe.
Iyi mikorere n’imikoranire y’izi bacteria niyo ituma chocolat(e) iryoha uko muyizi.
Izi mpinduka kandi zijyanirana no guhinduka kw’ibara ryayo kuko iba yari isanzwe ari umutuku werurutse nyuma ikaza guhinduka ikigina.
Muri make aka niko kamaro ka microbes mu gutuma chocolat(e) iryoha uko tuyizi.
