Assalammualaikum
Hi, Readers.. ^_^
chocolate oh chocolate
Did you like to eat chocolate ?, almost everybody really
like because chocolate sweet taste. Every bite can make feel calm and happy.. before we start about chocolate, we must know about chocolate..
let me share to you all about history of chocolate
began in Mesoamerica. Chocolate, the fermented, roasted, and
ground beans of the Theobroma cacao, can be traced to the Mokaya.
Chocolate played a special role in both Mayan and Aztec
royal and religious events. Priests presented cocoa beans as offerings to the
gods and served cocoa drinks during sacred ceremonies
In the 19th century, Briton John Cadbury developed an
emulsification process to make solid chocolate, creating the modern chocolate
bar. For hundreds of years, the chocolate making process remained unchanged.
When the Industrial Revolution arrived, many changes
occurred that brought the hard, sweet candy to life. In the 18th century,
mechanical mills were created that squeezed out cocoa butter, which in turn
helped to create hard, durable chocolate.
But it was not until
the arrival of the Industrial Revolution that these mills were put to bigger
use. Not long after the revolution cooled down, companies began advertising
this new invention to sell many of the chocolate treats seen today. When new
machines were produced, people began experiencing and consuming chocolate
worldwide.
Although cocoa is originally from the Americas, today
Western Africa produces almost two-thirds of the world's cocoa, with Côte
d'Ivoire growing almost half of it.
Chocolate name?
chocolate" probably comes from the Classical Nahuatl
word xocolātl (meaning "bitter water"), and entered the English
language from Spanish.
How the word "chocolate" came into Spanish is not
certain. Perhaps the most cited explanation is that "chocolate" comes
from Nahuatl, the language of the Aztecs, from the word "chocolatl",
which many sources derived from the Nahuatl word "xocolatl"
(pronounced [ ʃoˈkolaːtɬ]) made up from the words "xococ" meaning
"sour" or "bitter",and "atl" meaning
"water" or "drink".
However, as William Bright noted, the word
"chocolatl" doesn't occur in central Mexican colonial sources, making
this an unlikely derivation.
Santamariagives a derivation from the Yucatec Maya word
"chokol" meaning "hot", and the Nahuatl "atl"
meaning "water". More recently Dakin and Wichman derive it from
another Nahuatl term, "chicolatl" from Eastern Nahuatl meaning
"beaten drink".
Did you know chocolate truffle and chocolate praline?
Chocolate truffle
A chocolate truffle is a type of chocolate confectionery,
traditionally made with a chocolate ganache centre coated in chocolate, icing
sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or
coconut), usually in a spherical, conical, or curved shape.
Other fillings may replace the ganache: cream, melted
chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits,
nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly,
liqueur.
‘truffle' derives from the Latin word tuber, meaning
"swelling" or "lump", which later became tufer
Varieties
first created by N.Petruccelli in Chambéry, France in
December 1895. They reached a wider public with the establishment of the
Prestat chocolate shop in London by Antoine Dufour in 1902, which still sells
"Napoleon III" truffles to the original recipe.
three main types of
chocolate truffles: American, European, and Swiss:
"American
truffle" is a half-egg shaped chocolate-coated truffle, a mixture of dark
or milk chocolates with butterfat and, in some cases, hardened coconut oil.
A Canadian variation of the American truffle, known as the
Harvey truffle, includes the addition of graham cracker crumbs and peanut
butter.
Other American companies may shape their truffles similar to
that of peanut butter cups.
"European truffle" is made with
syrup and a base made up of cocoa powder, milk powder, fats, and other such
ingredients to create an oil-in-water type emulsion.
"French truffle"
is made with fresh cream and chocolate and then rolled into cocoa or nut
powder.
"Belgian truffle"
or praline is made with dark or milk chocolate filled with ganache, buttercream
or nut pastes.
"Swiss truffle"
is made by combining melted chocolate into a boiling mixture of dairy cream and
butter, which is poured into molds to set before sprinkling with cocoa powder.
Like the French truffles, these have a very short shelf-life and must be
consumed within a few days of making.
"Vegan truffle"
can have any shape or flavor, but is adapted to modern-day diet by replacing
dairy with nut milks and butters.
"raw" truffle is made by combining coconut oil,
raw cacao and raw yacon syrup or raw agave, then rolling them in either raw,
shredded coconut, raw cacao and/or chopped almonds.
Truffles are sometimes made with various flavourings. This
includes truffles flavoured with small amounts of alcohol, such as Marc de
Champange or Whiskey, or truffles infused with herbs and spices such as Rose
and Violet or Ginger
chocolate praline
confections made from nuts and sugar syrup, whether in whole
pieces or a ground powder, or to any chocolate cookie containing the ground
powder or nuts.
Belgian pralines are different; they consist of a hard
chocolate shell with a softer, sometimes liquid, filling.
French pralines are a combination of almonds and caramelized
sugar. American pralines also contain milk or cream and are therefore softer
and creamier, resembling fudge
in France at the Château of Vaux-le-Vicomte by the cook of
the 17th-century sugar industrialist Marshal du Plessis-Praslin (1598–1675), early pralines were whole almonds individually
coated in caramelized sugar, as opposed to dark nougat, where a sheet of
caramelized sugar covers many nuts.
Although the New
World had been discovered and settled by this time, pecans and
chocolate-producing cocoa were originally not ingredients in European pralines.
The European chefs used local, easily available and relatively cheap
ingredients: nuts such as almonds and hazelnuts.
The powder made by grinding up such sugar-coated nuts is
called pralin, and is an ingredient in many cakes, pastries, and ice creams. When
this powder is mixed with chocolate, it becomes praliné in French, which gave
birth to what is known in French as chocolat praliné
The word praliné is used in France and Switzerland to refer
to these, known simply as "chocolates" in English, In Europe, the
word praline is used to mean either this powder or the paste made from it,
often used to fill chocolates,
In the United Kingdom, the term can refer either to praline
(the filling for chocolates) or, less commonly, to the original whole-nut
pralines. In Europe, the nuts are usually almonds or sometimes hazelnuts
America
French brought this recipe to Louisiana, where both sugar
cane and pecan trees. During the 19th century, New Orleans chefs substituted
pecans for almonds, added cream to thicken the confection, and thus created
what became known throughout the American South as the praline.
Pralines have a
creamy consistency, similar to fudge. It is usually made by combining sugar
(often brown), butter, and cream or buttermilk in a pot on medium-high heat,
and stirring constantly, until most of the water has evaporated and it has
reached a thick texture with a brown color.
Belgian pralines
Pralines, commonly known as "Belgian chocolates"
or "chocolate bonbons" in English-speaking countries, are chocolate
pieces filled with a soft fondant centre. They were first introduced by Jean
Neuhaus II, a Belgian chocolatier, in 1912.
There have always
been many forms and shapes in Belgian pralines. They nearly always contain a
hard chocolate shell with a softer (sometimes liquid) filling. The filling can
be butter, liquor, nuts, marzipan, or even a different kind of chocolate.
