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Chocolate
Chocolate was discovered by the Spaniards
in the New World. They brought it back to Spain where it became a favorite
drink of the royal court.
Bean selection and roasting are the two areas that most affect the quality
of the finished chocolate. Like wine, chocolate has many flavor compounds
that together add up to the chocolate taste. Beans of different varieties
and from different countries display different aromas and flavors, one may
have more cherry flavors while another may have a stronger pineapple aroma.
By choosing beans of several varieties grown on different continents, all
the flavors will link together to make something complex and delicious.
Once harvested, the beans are sorted and fermented. When the beans arrive
in the chocolate plant, they are slowly roasted to bring out their flavors.
The shells are then removed and the dry, roasted beans are called "nibs."
(These are the chic new baking ingredient.)
The nibs are ground between rollers and a stone table. Sugar and whole bean
vanilla is then added. Grinding continues for about eight hours. During this
time, the flavor develops further and the nibs are reduced to the texture
of wet cement. The chocolate mass is then mixed for about 20 hours. The mixing
develops the taste and gives a smooth texture to the chocolate. The mixed
chocolate is tempered so it will harden, then poured into molds, cooled,
and wrapped.
Often the cocoa butter content of chocolate is used as a quality gauge. Cocoa
beans are naturally about 50 percent cocoa butter. Cocoa butter is usually
added for mouth-feel but must be kept in a fine balance. Every ingredient
added to the chocolate liquor, such as sugar or cocoa butter, decreases the
cocoa bean component in the total mass. And beans are where all the flavor
is.
Buy Chocolate.
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