Chocolate: Here today …. Gone today!

Monday 26 October 2009 | Posted by Kishi | foodaholics

Orange Chocolates

Chocolate is nature’s way of making up for Mondays. I am quite convinced with this quote myself. Another Monday and I have a huge order of chocolate to make. My friend’s sister is getting married and he has decided that I make his chocolate. Sent him different variety and he decided to taste a whole bunch of different chocolates. And I am glad he can distinguish between a good and a bad chocolate. While I made plain chocolates for his order, I also played with different flavours, pomegranate, Seville orange, pistachio with caramel and many more!!

TED is close too and I think while I make chocolates for the order I will make some for the TED conference too!

Here is some Gyan on chocolate:

Chocolate consists of a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Aztecs and the Maya, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water”. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavour.

After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions.

Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. “White chocolate” contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure.

Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animalsespecially dogs and cats. Chocolate has become one of the most popular food types and flavours in the world. Gifts of chocolate moulded into different shapes have become traditional on certain holidays

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