In my opinion there is nothing more relaxing than eating a slice of chocolate cake or pamper yourself in winter with a steaming cup of hot chocolate ...
Chocolate is a delicacy appreciated all over the world, but its origins, the origins of cocoa , its history is unknown to most.
The cultivation of the cacao tree has very ancient origins. The former lovers and cocoa farmers were the Aztecs. It was they who put the cocoa beans in the hands of the conquistadors as a token of friendship. And so in 1528 the Cocoa came to Europe, where for centuries, its use remained the preserve of the nobility, the only one who could afford such expensive delicacy.
There are several types of chocolate, each with a unique aroma, which comes from the quality and the roasting of the seeds and the manufacturing process.
The are basic ingredients of chocolate: cocoa mass, cocoa butter and sugar. The chocolate is in various forms: solid or already melted dark or white, dark or milk.
But we see more detail different types of chocolate:
- Cocoa: the chocolate powder and pure is the residue that remains after the pressing of the cocoa butter. Ground and sieved strives for baked goods and desserts.
- a cover Chocolate: Chocolate is a fine, strong aroma, looking shiny and soft texture, a feature due to the high percentage of cocoa butter. It 'also known as "covering" or "block". Before being used must be heated and then cooled so as to stabilize solids and cocoa fat. It shall work in the bakery where you need to have a strong taste but is associated with a soft texture.
- Milk chocolate: is obtained by adding to the basic ingredients of chocolate also milk powder. It melts very quickly, so do not use it to make desserts to be cooked.
- Dark chocolate: contains cocoa mass, cocoa butter, sugar and vanilla. The percentage variability of ingredients is defined by specific legislation, but these can vary from state to state. In the EU, the average minimum is 35% cocoa.
- Bitter chocolate: cocoa paste is made by mixing cocoa butter with no sugar or flavorings. Because of its very strong taste not consumed by himself.
- White Chocolate : since it does not contain cocoa owes its name to the presence of cocoa butter. Melts at low temperatures and in the kitchen is used for the preparation of mousses, cakes and sauces.
Chocolate is a very versatile ingredient, which sa highlight little-known aspects of many ingredients.
The repertoire of recipes, with recipes ranging from chocolate cakes and biscuits for those creams and desserts. A repertoire that if you have the patience to follow will tell you step by step with new recipes. For example, why not make a good chocolate salami ? Soon this will also give you a quick recipe easy to prepare dessert, perhaps making you help your kids during the Christmas holidays!
About Christmas, I think a lot of ideas ...
Good Sunday!
Laura
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