Everything about Chocolate
If you're like many people, chocolate is not a luxury; it's a necessity. Often considered the fifth food group, chocolate has inspired one of the most widespread and passionate of people's love affairs with food. While the taste is nothing short of amazing, our fascination with chocolate since its discovery over 2000 years ago has included other benefits as well. Chocolate has been considered an aphrodisiac, a natural cure for the blues, part of cardiovascular health (more recently), and even a form of currency. With its rich history and particular health and social importance, we thought it only right to include a guide to chocolate. Satisfy your curiosity about chocolate's past, how it's made, and how you can select, store, and prepare chocolate in your own home.http://tinyurl.com/86hdnrm
A Brief History of Chocolate
Mayan Beginnings
Our chocolate obsession actually began many, many centuries ago with the Mayan civilization of Mexico and Central America (250-900 A.D.). But, the Mayan form of chocolate bore hardly any resemblance to what we enjoy today. Most Mayans grew the cacao tree, the source of chocolate, in their backyards, and harvested the seeds, which they then fermented, roasted, and ground. Combined with water and hot chili spices, the ground paste became an unsweetened frothy beverage regularly enjoyed as part of Mayan life.
Aztec and the Sacred Brew
The Aztecs adapted this bitter drink and even considered it the food of the gods. The word chocolate comes from the Aztec word "xocoatl," meaning bitter drink. While most Mayans could enjoy the drink, chocolate was reserved for royalty, priests, and other members of the highest social class in Aztec culture. Chocolate was such an important part of Aztec society that cacao seeds became a form of currency.http://tinyurl.com/86hdnrm
Journey to Europe
When the Spanish, led by Hernando Cortez, conquered Mexico in 1521, they quickly picked up on the importance of chocolate to the Aztecs and started shipping it home. The Spanish added cinnamon, sugar, and other spices to the very expensive import, and kept their chocolate drink a secret enjoyed only by the Spanish nobility for almost 300 years. When Spanish royalty began marrying other Europeans, the word spread quickly and it was soon popular all over Europe, but only for the wealthy. Not until the 18th and 19th century, when sea trade expanded and chocolate began to be mass produced, could most of the middle class afford chocolate. By the late 18th century, chocolate houses were as popular as coffee houses throughout England.
Making Chocolate
Unlike many crops, the pods of the delicate cacao tree must be picked by hand, making the process of creating chocolate a laborious affair. The pods are opened one by one, and the pulp-covered seeds extracted. To reduce bitterness, cacao seeds are fermented for several days (like wine grapes), and then dried. At this point, farmers sell sacks of cacao seeds to corporate buyers, where industrial machines take over. On the factory floor, large machines roast the seeds to release the taste and aroma. The roasted seeds are cracked open to reach the nib or heart, which is then ground into chocolate liquor (not liqueur). This thick liquid, made of cocoa butter and cocoa solids, is manipulated to create the different kinds of chocolate.
Cocoa- This powdered form of chocolate, often used in baking, is made from pulverized cocoa solids with the cocoa butter removed.http://tinyurl.com/86hdnrm
Unsweetened Chocolate (Bitter/Baking Chocolate)- This is pure, unaltered chocolate liquor, made of 45% cocoa solids and 55% cocoa butter.
Bittersweet Chocolate (Semi-Sweet)- Sugar, cocoa butter, lecithin, and vanilla are added to chocolate liquor to make this kind of chocolate, which contains at least 35% chocolate liquor. Bittersweet chocolate and sweeter semi-sweet chocolate are used interchangeably in baking.
Couverture- This term is given to bittersweet and semi-sweet chocolate varieties of the highest quality. Couverture chocolates contain a higher percentage of chocolate liquor (even 70%).
Dark Chocolate (Also Called Sweet Chocolate by U.S. Government)- No milk is added in this form of chocolate, which contains between 15% and 35% chocolate liquor. Dark chocolate is actually lighter in chocolate flavor than bittersweet and semi-sweet even though it is dark in color.
Milk Chocolate- This popular form of chocolate contains milk or milk solids and 10% to 25% chocolate liquor. Milk chocolate is smoother, sweeter, and less bitter than darker varieties.
White Chocolate- Since white chocolate contains no cocoa solids, it's not really chocolate at all. White "chocolate" is made from cocoa butter, vanilla, milk, and sugar. It may not be chocolate, but it's still delicious.
Mood Elevator- Chocolate contains phenylethylamine, which is a mild mood elevator/anti-depressant, and also happens to be the same chemical that our brain produces when we feel love or happiness. Chocolate contains other stimulants to "raise" your mood, such as caffeine, in very small amounts. In fact, one ounce of milk chocolate only has about as much caffeine as a cup of decaffeinated coffee. Because these chemicals are so mild, chocolate is not considered physically addictive (despite how many people feel about it).
Want to make the ultimate aphrodisiac? Like chocolate, chili peppers are considered an aphrodisiac for their intensity of taste and their ability to raise the heart rate. The Mayans and Aztecs understood this great pairing, and many chocolatiers today are adding different types of chilies to their sweets. Give it a try with your significant other.
Cardiovascular Health- Like red wine, tea, fruits, and vegetables, cocoa seeds contain important antioxidants called flavonoids. Antioxidants help to reduce certain damage to the body's cells and tissues over time. In recent studies, the flavonoids in chocolate have been found to regulate certain hormones essential to cardiovascular health and may even have further immuno regulatory effects. Dark chocolate, which contains the highest concentration of cocoa liquor, is considered the best for your health. Dark chocolate contains about twice as many antioxidants as a bar of milk chocolate.http://tinyurl.com/86hdnrm
Cholesterol- Just because it tastes good doesn't mean it has to be bad for you. Unlike many comfort foods, eating chocolate will not raise your cholesterol. Chocolate and cocoa butter contain both saturated and unsaturated fat. But unlike many saturated fats, the stearic acid in chocolate is a neutral fat and does not raise bad cholesterol levels (LDL). The unsaturated fat in chocolate, oleic acid, is the same type of fat as in olive oil, which may actually help raise good cholesterol (HDL).
Chocolate Care
Storage- Chocolate should be stored in a cool, dry place at approximately 65-70 degrees F. It should not be stored in the refrigerator, because moisture will alter the chocolate's texture and appearance. High temperatures will cause a "bloom" or "cloud" on the surface of the chocolate. This bloom does not affect the taste or freshness of the chocolate, only the appearance. It is caused when the cocoa butter crystals melt and migrate to the surface of the chocolate.
Isolation- Chocolate has a tendency to absorb the odors of any food around it, which is another reason not to store chocolate in the fridge. Don't store chocolate in the same cabinet as onions, for example, because it will affect the taste of the chocolate. Be careful that the storage container and all preparation utensils are clean and odorless.
Shelf Life- Most chocolate will keep for about a year if stored properly, and the darker varieties last longer. Filled chocolates should only keep for about one month.http://tinyurl.com/86hdnrm
Moisture- Do not add water to chocolate unless your recipe specifically calls for it. Water will harden the texture and consistency of chocolate. Keep this principle in mind when melting chocolate. Do not cover melting chocolate with a lid because steam will collect on the lid and fall into the chocolate. You can use a light cloth cover if need.
Melting Chocolate- Because chocolate is very delicate to heat, you have to melt chocolate slowly, well removed from heat. Always heat chocolate over low heat or it will quickly become an unappetizing mass. Use a double boiler, or place the saucepan with chocolate on top another saucepan with boiling water on the stovetop. Keep in mind that chocolate will continue to melt even after removing it from a heat source, so be careful not to overcook.
Unsweetened chocolate will easily liquefy when melted, but sweetened chocolate must be continually stirred.
Chocolate flavored coating contains cocoa and vegetable oil, rather than cocoa butter. Coatings are popular because they are easier to use for things like dipping, but the taste and quality are nowhere near real chocolate.
Cooking with Chocolate- Try to avoid thinning chocolate with butter. Instead, look for chocolate with a higher percentage of cocoa butter to maintain the quality of your product. When blending different kinds of chocolate, such as milk and bittersweet, use the same brand. Ingredients and preparation can vary greatly between companies, making particular tastes that many not blend together smoothly.http://tinyurl.com/86hdnrm
There are now even more reasons for chocolate lovers to rejoice! As more amazing research news comes in about chocolate, the substance is moving from a bad-for-you candy to an important health food. Those of us who had always continued to indulge in occasional chocolate treats can stop feeling guilty and now easily justify our cravings.
You may have already heard that chocolate contains beneficial flavonoids and antioxidents. Flavonoids are naturally-occurring compounds found in plant foods that are full of recognized health benefits. There are more than 4,000 flavonoid compounds, which are a subgroup of a large class called polyphenols. Phenols are believed to help reduce the risk of heart disease by helping prevent atherosclerosis. The flavanols in chocolate appear to help the body use nitric oxide, which is crucial for healthy blood flow and blood pressure, which means that chocolate might help reduce hypertension as well.
Red wine is know for its high phenol content, but an average bar of dark chocolate contains more phenols than 8 ounces of red wine. Scientists at Cornell University and Seoul National University examined the cancer-fighting antioxidant content of hot cocoa, red wine, and tea, and found that cocoa had nearly double the antioxidants of red wine and four to five times more than tea.http://tinyurl.com/86hdnrm
Holland's National Institute of Public Health and Environment found that dark chocolate contains 53.5 mg of catechins per 100 grams. (Catechins are the powerful antioxidants that fight against cancer and help prevent heart disease). By contrast, a cup of black tea contains only about 14 mg of catechins and green tea has about 30 mg of catechins.
A study at University of California Davis found that participants who ate chocolate showed a reduction in platelet activity. This means that chocolate has an anti-clotting, blood-thinning effect that can be compared to aspirin.
A Harvard University study of 8,000, with an average age of 65, revealed that those who consumed chocolate lived almost a year longer than those who did not. Those who ate one to three candy bars per month had a 36 percent lower risk of death (compared to the people who ate no candy), while those who ate three or more candy bars per week had a 16 percent lower risk.
A study of older men in The Netherlands, known for its chocolate, showed that those who ate the most chocolate, an equivalent of one-third of a chocolate bar every day, had lower blood pressure and a 50 percent lower risk of death. The researchers also noted the men eating the most cocoa products were not heavier or bigger eaters than the men who ate less cocoa.http://tinyurl.com/86hdnrm
And it's not just dark chocolate that is the only healthy type of chocolate. Most studies talk about the benefits of dark chocolate, but some of the most recent news about chocolate includes good news for milk chocolate lovers, who have been left out in the past.
The Wheeling Jesuit University in West Virginia did a study that shows that milk chocolate seems to boost brainpower. The groups in the test consumed, on different occasions, milk chocolate, dark chocolate, carob and nothing. Then they were tested for cognitive performance including memory, attention span, reaction time, and problem solving.
According to Dr. Bryan Raudenbush, "Composite scores for verbal and visual memory were significantly higher for milk chocolate than the other conditions." The study also found that consumption of milk and dark chocolate was associated with improved impulse control and reaction time. It seems that by consuming chocolate you get stimulating effects from substances found in chocolate, such as theobromine and phenylethylamine, which then lead to increased mental performance.
Chocolate really does make you feel good, too. It is known to stimulate the secretion of endorphins, producing a pleasurable sensation similar to the "runner's high" a jogger feels after running several miles. Chocolate also contains a neurotransmitter, serotonin that acts as an anti-depressant. Studies in England show that even the aroma of chocolate gives a bout of euphoria and will help lift the spirits.
And now people are looking at chocolate for skin care. According to Marlies Spinale, director of Tru Spa, "Like many other antioxidants, cocoa polyphenols are thought to offer the skin protection from free-radical damage caused by sun, pollution, stress, alcohol consumption and other factors. I believe that we will hear more about the benefits of chocolate in skin care."http://tinyurl.com/86hdnrm
Some people have been avoiding chocolate because one of the main ingredients of chocolate is cocoa butter. It was thought that it was an unhealthy fat, but actually cocoa butter is not unhealthy. It is made up of the beneficial fatty acids-- oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. Stearic and palmitic acids are healthy forms of saturated fat. Plus chocolate contains vitamins A, B1, C, D, and E, as well as potassium, sodium, and iron.
So go ahead and indulge in a little chocolate, in moderation of course. I would recommend that you try to find organic chocolate, and stick with darker chocolate because it has more chocolate flavonoids and less sugar. (Sugar weakens the immune system; so don't consume sugar if you are ill.) And a little bit of milk chocolate is alright when you need an occasional milk chocolate brainpower boost, such as before a test. All you students take note!
It seems that everyone likes chocolate, it has an effect that everyone likes, and a taste the no one ever forgets. There is a chocolate lover in all of us. Everyone has their own favorite flavor of chocolate. For some, their favorite flavor is very sweet. Others desire a more dark and bitter taste. Some people crave white chocolate. It doesn't matter what your chocolate taste are, there is a chocolate out there perfect for you. The aroma of chocolate tantalizes taste buds, and the creamy melt-in-your mouth of sweet chocolate can make a chocolate lover's day.
Chocolate is a wonderful thing to give to someone you love, there are chocolate gifts for someone. On special days, anniversaries and Valentine's day, you can show that special someone how special they really are with a chocolate shaped hearts or roses. Birthdays can be celebrated with an extravagant chocolate cake. Anniversaries can be celebrated with more romantic chocolate gifts. Chocolate gifts are a perfect way to tell some one how much you care.
Some businesses choose to promote themselves by giving away chocolate gifts. Today, some chocolate bars can be made that are imprinted with your business card and you can give your associates a very sweet treat. Chocolate is even molded and packaged as a CD, or other shapes that you can create for your prospective clients. That too is a very memorable chocolate gift.
Chocolate gifts are given in all shapes and sizes. The imagination is the limit and the possibilities are endless in the ways you can shape chocolate and tell someone they are special. From Valentine's Day hearts and roses to Easter rabbits and chickens to Christmas trees and gifts, every occasion can be celebrated with chocolate. Chocolate gifts are used to celebrate weddings with molder chocolate rings. Baby showers can be celebrated with chocolate pacifiers. Pretzels are coated with chocolate. Caramels are surrounded by it. Chocolate comes in every shape and size.http://tinyurl.com/86hdnrm
The great thing about chocolate is the variety. If you're looking for gift baskets you can find chocolate gift baskets with white, milk or dark chocolate. No matter what your preference is, you will certainly spot it online. It's time to ditch the insecurities that go along with all those bogus gifts you spend loads of time picking out, but aren't even certain if the receiver will like them. You need chocolate gift baskets. These tasty, yet fun gifts work for virtually anyone. If you're not sure where to browse for fine chocolate gift baskets, pop open Google and punch in a few key words. You will be swimming through vast selections of chocolate gift baskets in no time at all. But, you have to be careful, or you will end up wanting them all for yourself.
Because of the huge diversity and choice you can decide not only what shape you want your chocolate gift to be, but also what flavor, and sometimes even color. Chocolate candies are produced world wide. Imported chocolates may be one way to please a chocolate gourmet. Also, chocolate may be flavored with nuts, fruits, or other flavorings.
Today, some even say that chocolate has some medical benefits. While this is really great news for chocolate lovers, I guess we will all keep eating chocolate with or without the health benefits involved... eat chocolate and enjoy!http://tinyurl.com/86hdnrm
If you're a fan of chocolate you're in good company. Chocolate is one of the most popular sweet-tasting treats in the world and has been for centuries. But part of the myth surrounding chocolate is that it tastes so good it must be bad for your health. Which gives it an air of the forbidden.
A beautifully wrapped box of chocolates has always been considered a very romantic gift. So if the special person in your life is a self-confessed chocoholic, you know one surefire way to please them on special occasions. But the surprising news from the scientific community is that this reputedly decadent treat actually has some health benefits, especially if you choose your chocolate wisely.
Is Chocolate A Health Food?
Chocolate contains over 300 chemicals, and has been the subject of a number of studies by universities and other scientific organizations. Here's a quick rundown of the results. We have no way of proving or disproving these claims so we offer them here as a stimulus for further research. If you're really interested in the subject, this may provide you with a starting point.
Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay. Of course, this is counteracted by the high sugar content of milk chocolate.
The smell of chocolate may increase theta brain waves, resulting in relaxation.
Chocolate contains phenyl ethylamine, a mild mood elevator.
The cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat which may raise good cholesterol.http://tinyurl.com/86hdnrm
Drinking a cup of hot chocolate before meals may actually diminish appetite.
Men who eat chocolate live a year longer than those who don't.
The flavanoids in chocolate may help keep blood vessels elastic.
Chocolate increases antioxidant levels in the blood.
Mexican healers use chocolate to treat bronchitis and insect bites.
The carbohydrates in chocolate raise serotonin levels in the brain, resulting in a sense of well-being.
There are many myths and half-truths about the effects of chocolate on the human body. Here are the latest findings on several of them.
Studies show that chocolate is not a causative factor in acne.
Cacao contains the stimulants caffeine and bromine, but in such small quantities that they don't cause nervous excitability.
Chocolate is not addictive.
Chocolate contains stearic acid, a neutral fat which doesn't raise bad cholesterol.
Chocolate doesn't make you 'high'. You'd need to eat a huge quantity (about 25lbs at one sitting) to feel any noticeable effect.
But On The Negative Side...
Chocolate may trigger headaches in migraine sufferers.
Milk chocolate is high in calories, saturated fat and sugar.
What About Chocolate And Your Pets?
Chocolate is considered dangerous to animals because it contains a stimulant called theobromine, which they can't digest.http://tinyurl.com/86hdnrm
Dark chocolate and baking chocolate are even more dangerous because they contain higher concentrations of the substance. This applies whether chocolate is in candy bar form, or an ingredient in cake, cookies, puddings or ice cream.
If a pet becomes ill after eating chocolate, take it to the vet immediately.
Dark Chocolate Versus Milk Chocolate
Dark chocolate contains more cacao and less sugar than milk chocolate. It follows that any health benefits would be more pronounced in dark chocolate.
Dark chocolate is allowed on the popular Montaignac diet while milk chocolate is not.
You'll need to do a little research if you have any health concerns about eating chocolate. But with products like gluten-free and sugar-free brands finding their way onto supermarket shelves, you're sure to find some form of chocolate you can enjoy with a clear conscience.http://tinyurl.com/86hdnrm
The story begins some two millennia ago in the tropical rainforests of the Americas. Although the cacao tree had been around for some time, the natives had never used the beans inside the pods for food. Upon discovering that the seeds could be processed and used as a drink, it quickly caught on with these primitive people. The first people known to make chocolate from the cacao beans were the ancient cultures of Central America and Mexico. They would grind the beans and mix them with different seasonings and spices and then whip the beverage by hand until it was both frothy and spicy.
The Olmec Indians are believed to be the first culture to grow the beans as a domestic crop, between 1500 and 400 B.C. From 250 to 900 C.E., the consumption of the beans was restricted to the elite class of the Mayan culture. Throughout these years, the drink was consumed unsweetened. Apparently the Mayan people valued the beans so highly that they planted them in their personal gardens so that they had easy access to them.
Around 600 A.D., the Mayans migrated into the northern regions of South America and began the earliest recorded plantations of cacao trees in the Yucatan. They used the beverage that they made in betrothal and marriage ceremonies.http://tinyurl.com/86hdnrm
Once the Aztec culture was able to abscond with some of the beans and learn how to make the beverage from them, they used them for medicinal purposes and in ceremonies such as weddings and religious rites. They believed that the beans were a gift from their gods. They are also the first known culture to tax the beans. Their name for the beverage that they made was "xocalatl", translated to warm or bitter drink. The beans also began, at that time, to be used as currency by the Mesoamerican cultures. They were not used to make chocolate until they were too worn to be used as currency.
The first European to learn of chocolate was Christopher Columbus. He encountered a huge Mayan trading canoe piled high with the valuable beans. When the Spaniards invaded the Yucatan in 1517 and Mexico in 1519, they quickly caught on to the monetary value of the precious beans. They were not fond, however, of the warm, bitter and unsweetened drink which they received from the local people. It took some time, but they learned to adapt their taste buds to the drink and began to enjoy it.
The most popular story of the introduction of chocolate to Europe is that which credits Dominican friars with taking a delegation of Mayan nobles to the court of Prince Philip of Spain. As one of the many gifts which the nobles presented to the Prince, they gave him several jars of already processed cocoa which was ready to drink. The Spaniards did not, however, share this much loved beverage with the rest of Europe for nearly a century!
Sometime during the 16th century, the Spanish people began adding flavoring like vanilla and sugar cane to the chocolate drinks. Thus, sweetened chocolate was invented. And recorded history shows that the popularity of the beverage grew to the point that regular shipments began from Veracruz, Mexico to Seville, Spain in 1582.
The records are not completely clear on how chocolate was introduced to the rest of Europe. It's thought that quite possibly it was distributed through monasteries and convents which were linked with Latin America. Jesuit Society members were major consumers of the drink and had become cocoa traders as well. A French Cardinal popularized the beverage in France and when Louis XIV married Maria Theresa of Spain in 1615 she, chocolate lover that she was, began a custom that spread like wildfire among the French aristocracy.http://tinyurl.com/86hdnrm
The English were introduced to the cacao bean through British pirates who targeted Spanish ships in the last half of the 1500s. They saw no use for the odd looking cargo and even burned several shipments before someone found out what the beans were good for making. It took about a hundred years for the chocolate to start making its mark in British history. Once it did though, it was not just reserved for the aristocracy. Anyone in England who could afford it was able to indulge. While it was more expensive than coffee, it was less costly that tea. "Chocolate houses" began to sprout up, with the first one being opened by a Frenchman in 1657. At that time, chocolate was 10 to 15 shillings per pound. So it was rather costly.
During the 16th and 17th centuries, the demand for chocolate grew so large that the cacao plantations had enslaved Mesoamericans to plant, grow, harvest and process the cocoa beans. By the end of the 17th century, only ten percent of the Native Indian population survived. It was then that slaves were transported from Africa to Ecuador, Venezuela, Paraguay and Brazil. For over two centuries, enslaved people and wage laborers were used to meet the demand for the all-enticing cocoa.
Around 1730, the price of cocoa has dropped to around $3 per pound. This made it more affordable to others besides the very wealthy. In 1732, a French inventor developed a table mill for grinding the chocolate. This simplified the process and made it possible to churn out larger quantities at lower cost. So production naturally grew.
In 1765, Irish chocolate maker John Hanan imported cocoa beans from the West Indies to Massachusetts in the American colonies. He teamed up with Dr. James Baker. They built the first chocolate mill in the Colonies and by 1780, that mill was producing the famous Baker's chocolate which is still widely used today.
Another revolution in production occurred in 1795 when Dr. Joseph Fry of Bristol, England used a steam engine to power the grinding wheel used to make chocolate. This catapulted the manufacturing process forward tremendously.http://tinyurl.com/86hdnrm
The man who is considered the pioneer of Swiss chocolate making, Francois Callier, opened the first Swiss chocolate factory in 1819. And in 1828, a Dutchman named Conrad Van Houton invented the cocoa press. His invention helped more with cutting the price of chocolate and by improving the quality of it by squeezing out cocoa butter thus making the consistency of the beverage smoother. Mr. Van Houton patented his invention in Amsterdam and his process became known as "Dutching".
In 1847, another innovation was made by Joseph Fry & Son when they discovered a way to add some of the cocoa butter back to the Dutch chocolate, add sugar and make a paste which could be molded into a bar and...Voila! the modern chocolate bar was born. Dr. Fry and his son teamed up with the Cadbury Brothers to display chocolates for eating at an exhibition in Birmingham, England in 1849. In 1851 Americans got their first taste of bonbons, chocolate creams, caramels and "boiled sweets" (hard candies) at Prince Albert's Exposition in London.
In 1861 Richard Cadbury created the very first known heart shaped box for Valentine's Day and seven years later in 1868, John Cadbury mass produced and marketed the first boxes of chocolate candy. In 1876 Daniel Peter, of Switzerland, introduced milk chocolate for drinking - a project that he worked on for eight years before he perfected it. In 1879 he paired up with Henri Nestlé, formed the Nestlé Company and they gave us a chocolate mix to which all one had to add was water and sugar.
Also in 1879, Rodolphe Lindt of Bern, Switzerland invented a new machine which heated and rolled the chocolate to refine it. The process was called "conching". After the chocolate was "conched" for seventy-two hours and had cocoa butter added to it the product was much smoother and creamier and could be formed into more tasty treats. Lindt Chocolates are still widely known and acclaimed around the world today.http://tinyurl.com/86hdnrm
Here's another little tidbit of chocolate history to chew on...the chocolatier accredited with bringing mass production to the chocolate making industry is Milton Hershey of Pennsylvania, United States. Mr. Hershey was nicknamed the "Henry Ford of Chocolate Makers".
Although slavery was abolished in 1888, the use of slave labor continued into the early 1900s. In 1910, William Cadbury became a leader in boycotting those plantations who misused and abused their workers. He invited other English and American chocolate manufacturers to join him in his campaign. That same year, the U.S. Congress enacted a formal ban on any cocoa which proved to be produced using slave labor. These efforts did cause conditions on the plantations to improve. The same year that the chocolatiers came together in their formal protest against the cruelty found on cocoa plantations, a Canadian by the name of Arthur Garong introduced the first nickel chocolate bar.
In 1913, Swiss chocolatier Jules Sechaud gave the chocolate industry a machine process for filling hollowed chocolate shells. Then in 1926 Joseph Draps, a Belgian chocolate manufacturer, opened the doors of Godiva Chocolates.
Today, most cacao is grown and harvested by hand. But gone are the days when cruel plantation owners used slave labor to satisfy the world's need for chocolate. Today's cacao is produced by independent growers or cooperative groups around the world.
While there are a few companies which produce handmade chocolates, most of the production is done by machine. It is more cost effective and allows the companies to sell their product for less than those who handcraft their products.http://tinyurl.com/86hdnrm
Even today there are still cultures who believe that chocolate is for use as a form of currency and for medicinal and religious purposes. In fact the cacao bean has a chemical called theobromine which is used to treat high blood pressure, because it enlarges blood vessels. So it is used even in modern medicine. And cocoa butter is used in some beauty aids such as lotions and cream to treat skin. It's well known for its rich formula which moistens and softens. It's also good for treating sunburn. Plus, cocoa butter is used to coat pills so they go down one's throat more easily.
There you have it...a little history, a few fun facts...are you craving chocolate? I am! So we'll wrap this up here. Go grab some chocolate, relax and appreciate the history which has brought us this delightful treat.
Men like chocolate not less, than women do, they just feel shy to admit it. Invite your loved one for a "chocolate supper" that you cooked by yourself - and you'll see what a chic sequel you'll get. Your lips and hands will smell sweet like chocolate, exciting not only physical passion, but also tenderness, caress, trust – all things that we associate with love.http://tinyurl.com/86hdnrm
Chocolate truffles
10 steps for culinary orgasm
For 40 chocolate you'll need...
For chocolate: 200 ml of 35% cream; 300 g of brown chocolate (70% is preferable).
For coating: 250 g of white chocolate and 50 g of high-quality cocoa powder without sugar.
Cooking
1. Fill in a pannikin with cream, heat slowly till boiling point, but don't boil. Remove from cooker and leave for 5 minutes.
2. While cream is cooling, break brown chocolate to pieces and put in a deep bowl. If you want, you may add 3 table-spoons of orange liqueur or cognac in chocolate. Pour chocolate with hot cream.
3. Shuffle contents with a fork to receive homogeneous mass. It's very important not to whip chocolate, then you won't cook truffles. Allow medley to cool down a little, but it should still be liquid.
4. Take wooden spoon and pound a warm mass until it becomes lighter.
5. Cover a wooden plate with a baking-paper. Oil paper with olive or butter, to prevent chocolate from adhesion. Then put a chocolate mass on paper in small groups about 1 cm in diameter using a tea-spoon moistened in water.
6. Put chocolate in fridge to harden.
7. Put white chocolate broken to pieces in a small heat-resistant bowl. Put this bowl in a pannikin with water, the way it wouldn't touch its bottom. Put on a cooker on a small fire - water shouldn't boil! Wait, stirring slowly, until chocolate melts.
8. Pour out cocoa powder on a saucer.
9. Take chocolate from fridge. Put every harden chocolate on a fork and plunge in hot white chocolate. If chocolate were cold enough, coating cools down immediately inside, and saves softness on the outside.
10. Roll chocolate in cocoa powder and put on a plate again. Put in fridge. Keep completely harden truffles in a box in fridge.
Attention! Don't serve up truffles or chocolate just taken out of fridge - they will be insipid. Sweets should warm till room temperature during not less than 30 minutes.
You can add 4 table-spoons of pounded hazelnuts, almond, prunes or dried apricots in warm chocolate mass instead of alcohol.
Do you want something piquant? Risk to flip 2 dashes of crushed (not ground) pepper or a dash of piquant red pepper to a chocolate mass.
3-4 table-spoons of fruit-drops stuck into small particles will add unusual taste to chocolate.
You'll receive absolutely peculiar delicacy, if you add caramelized hazelnuts into half-cooled medley for truffles.
If you melt the same quantity of brown chocolate for coating, instead of white, add 5 table-spoons of crushed hazelnuts or walnuts and plunge candies in it, you'll receive chocolate "hedgehogs" in a nutshell.
And at last, try to roll truffles covered with white chocolate in caramelized hazelnuts instead of cocoa powder.
You need to buy high-quality chocolate for melting, which contains not less than 55% of natural cocoa. You'll receive a milky taste of chocolate, if you add more cream to a mixture, 1 table-spoon of butter will add softness to a filling.
Chocolate shouldn't be melted on open fire, as it will be burnt.
Crockery, in which you're going to melt chocolate, should be wiped dry. Water should not come in chocolate during cooking, otherwise, chocolate will curdle and become clumpy and heterogeneous.
If you want to increase love magic of your delicacy, form candies with wet fingers - allow them to absorb as much of your personal energy as they can.
Women eat chocolate to feel joy, men - to prolong it.
Why you need to cook chocolate for him by yourself
Because when we cook food for other person, we pass him our feelings too. If you think positively, wish good for your loved one, dream about his closeness - he'll understand this, tasting the delicacy you cooked for him. Dishes, cooked for pleasure, not to satisfy one's hunger, give especially strong effect. Dishes, which you put into your loved one's mouth with your fingers... For example, chocolate truffles.
Chocolate truffles harmonize with black or red tea without sugar and rather don't harmonize with green and fruit tea. You may dilute tea with milk or cream.
A perfect match - is a chocolate and a cup of black strong coffee. Tender and pleasant combination - is chocolate and coffee latte (half of cup - black coffee, another half - hot milk).
You'll receive pleasure from a half-forgotten tandem: chocolate candies and hot, but not boiled, milk with a dash of cinnamon and a tea-spoon of brown sugar. By the way, chocolate with fruit-drop bits inside harmonizes with milk very well.
Chocolate- nut pudding
If you are short of time: To cook this charming dessert, you'll need to grind 50 g of almond in powder in a coffee-grinder.http://tinyurl.com/86hdnrm
Whip 200 ml of cooled 35% cream till sour cream consistence by a mixer in a deep bowl.
Add 3 table-spoons of cocoa powder in cream, then ground nuts, 2 table-spoons of powdered sugar, a small pack of cream fixing agent, 2 table-spoons of cognac, rum or brandy and whim it for a minute more to receive thick, like butter, homogeneous chocolate mass.
Put a dessert in a small bowl, cool it down and serve up with whipped 35% cream, seasoned with a small pack of vanilla sugar.
Every year millions of people exchange chocolates on February 14th for Valentine's Day. This trend has grown very popular in recent times, especially with the rise of quality chocolates (...and the number of chocoholics). Still, even in these modern times there are a few things you need to consider before you run out and grab a chocolate gift.
Some of the larger chocolate candy makers make their chocolates for the "busy season" (December through February) as early as summer time. That means that some of the packaged chocolates you can purchase are several months old. Also, some of these chocolates are made with added preservatives which allow the chocolates to stay good longer, but can affect the taste.
To get around this it is recommended you buy from a local chocolatier, candy store, or bakery who can produce a fresh chocolate treat for you (or at least one that is only a day or two old). If you are sending your chocolates to someone far away, check to see if there is a good local place that could deliver fresh chocolates for you and lessen the chance of shipping mishaps.
Nothing beats a homemade gift
For a more personal touch you can make your own box of chocolates to give to your valentine. Don't worry if you are not a whiz in the kitchen - even if your gift does not turn out perfectly, it will earn extra points because you made it especially for them. There are many books, magazines, and websites to turn to for help and guidance so you do not have to go it alone. This is also a chance for you to personalize the chocolates an make them extra special by adding your valentine's favorite fruits, nuts, liqueurs, flavors, etc. See the Chocolate Truffle recipe below for a good way to make your own homemade gift.
While hearts are often a common theme used for shaping chocolates and gift boxes, you can use any shape that would appeal to your valentine, such as flowers. You can be creative with cookie cutters, stencils, or decorator's icing to give your chocolates extra flair, such as drawing a heart, smiley face, or bow on your chocolates. Also consider the different ways you can dress up the gift box with ribbons, flowers, handwritten love poems, etc.
Milk chocolate is not the only chocolate out there
While most Americans favor milk chocolates, don't be afraid of using dark chocolate in your gift; for instance, you can do a mixed selection of 1/2 milk chocolate and 1/2 dark chocolate. If you are not sure if your valentine likes dark chocolate you might want to go for the mild and sweet taste of semisweet chocolate. If you want to go for intense chocolate flavor then go with the bittersweet dark chocolate.
Generally, the higher the percentage of cocoa, the more bittersweet the chocolate will taste. If you are using unsweetened or baking chocolate, then you will want to mix it with something else, such as cream and sugar, to help bring down the intensity level.
Timing is everything
It is important to give the right amount of time towards your chocolate gift. If you are buying the chocolates you need to get your order in early to help avoid the last-minute rush. Some places have a cut-off date that they will take Valentine orders, especially if shipping or local delivery is involved. If you are making the chocolates you might want to try a practice run to work out any kinks that might come up and to help you get familiar with the recipe.http://tinyurl.com/86hdnrm
The odds are good that you will do even better the next time you go through the recipe and you can make any adjustments you think would taste good to your valentine. Make sure you can get the ingredients you need from the store since the holiday rush can often deplete the local supply of chocolate, sugar, and other handy ingredients. If you purchase the chocolate early, store it in a cool, dry, dark place, not the refrigerator.
So much chocolate, so little time
There are a wide variety of chocolate gifts you can give: chocolate truffles, bonbons (chocolate shell with a creamy center), cake, brownies, fudge, cookies (chocolate, chocolate chip, chocolate dipped, etc.), chocolate dipped fruit/nuts/pretzels/whatever, and many others that you can purchase or make, so let your imagination run wild.
