I went to bookshop yesterday and manage to find myself a good recipe book : Temptation Of Chocolate. When I flipped through the book, those yummy chocolates pastries, cakes and desserts really melt my heart and make me want to try to make one myself ! So I just bought it !I started to dig into the net to find all information about chocolate form history, how it is made to different types or categories of chocolate.
I never know there are so many different types of chocholate out there. Chocolate is made from roasted Cocoa Beans and it is originated from South America. I believe no one can resist the temptation of chocolate with its creamy and silky taste !
History
The cacao tree apparently originated in the foothills of the Andes in the Amazon and Orinoco basins of South America. It was introduced into Central America by the ancient Mayas, and cultivated in Mexico by the Toltecs and later by the Aztecs.
Cocoa trees will grow in a very limited geographical zone, of approximately 10 degrees to the North and South of the Equator. Nearly 70% of the world crop is grown in West Africa.
Cocoa was an important co
mmodity in Pre-Columbian Mesoamerica. Spanish chroniclers of the conquest of Mexico by Hernán Cortés relate that when Moctezuma II, emperor of the Aztecs, dined he took no other beverage than chocolate, served in a golden goblet and eaten with a golden spoon. Flavored with vanilla and spices, his chocolate was whipped into a froth that dissolved in the mouth. No less than 50 pitchers of it were prepared for the emperor each day, and 2000 more for nobles of his court.
Chocolate was introduced to Europe by the Spaniards and became a popular beverage by 1700. They also introduced the cacao tree into the West Indies and the Philippines. It was used in alchemical processes, where it was known as Black Bean.
The cacao plant was first given its name by Swedish natural scientist Carl von Linné (1707-1778), who called it "Theobroma cacao" or "food of the gods".
Quiz :- Who is the leading country for cocoa processing ? Netherlands
- Which country has the highest cocoa consumtion per kapita ? Belgium [5.5 kg]
Types of Chocolate :
Chocolate Couverture
Couverture is a term used to define high quality chocolate coating that contains a high percentage of cocoa butter. Chocolate couverture contains at least 32% cocoa butter and for good quality courverture at much as 39%. This high percentage of cocoa butter give couverture a shiny appearance, thin consistency when melted and excellent flavour. Usually chocolate couverture also contains a high chocolate liquor content which strengthens the flavour.
Chocolate courverture is used by professional to coat, mould, bake or dip and garnish. Courverture must be tempered before use to stabilize the cocoa butter, giving it a glossy finish and a hard crisp consistency. If it is not tempered before use it will look a poor streaky colour and may look unappetising.
Generally on the packaging of couverture chocolate you will find a formula giving you the percentage of cocoa solids, sugar and cocoa butter or fat content.
It melts and spread easily. It is very sensitive to heat and you should not melt it with a temperature higher than 42 Celsius.
Health Benefits of Chocolate :
Cocoa has about twice as many antioxidants as does red wine, and up to three times more than green tea. Antioxidants are thought to be healthful compounds. Several chocolate manufacturers are beginning to offer chocolate products with guaranteed levels of these antioxidants, called polyphenols.
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