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A sweet touch for Valentine's
Forget love; I'd rather fall in chocolate. It's more reliable. With a pricey bar of dark smooth chocolate,[link widoczny dla zalogowanych], paradise is but a bite away. The ancient Aztecs been with them right. Their god Quetzalcoatl,[link widoczny dla zalogowanych], gardener of paradise,[link widoczny dla zalogowanych], guardian from the cacao tree, was the purveyor of strength and wealth. The cacao bean was adopted as currency at market as well as for taxes. On Valentine's Day, the cacao bean buys love. T4 the cocoa pods are harvested and roasted,[link widoczny dla zalogowanych], the nibs are extracted and ground right into a thick brown paste, the "liquor," noted as "cocoa" when referred to in packaging contents. After that it takes the following forms, all of them wonderful:
Chocolates, bittersweet and semisweet describe any sweetened chocolate with a minimum of 35 percent cocoa; the larger the cocoa content,[link widoczny dla zalogowanych], the stronger it tastes. Over the pond,[link widoczny dla zalogowanych], they call it "bittersweet"; here the terms may be used interchangeably.
Cocoa powder is chocolate without the cocoa butter. Dutch process cocoa powder has been given alkaline to counter the tough, acidic flavor. This makes it a much better choice for hot cocoa, although cocoa powder's natural bitterness adds a pleasant edge to baked goods.
Tips for buying
A little great chocolate goes quite a distance and is worth the cost (in calories and cents). When selecting chocolate, note the ingredients about the labels -- cocoa or cocoa liquor, sugar and cocoa butter (highest quantities are listed first). Some bars contain lecithin, for smooth texture, and vanilla, for flavor. More cocoa and fewer ingredients means better-tasting chocolate. Vivani premium organic dark chocolate (with 72 percent cocoa content) from Germany and Chocolove's organic (73 percent cocoa content) made in Colorado with Belgium chocolate both fit the bill. It's all regulated dependent on personal preference,[link widoczny dla zalogowanych], obviously, so taste and then decide.
Strategies for using
Store chocolate,[link widoczny dla zalogowanych], well wrapped, in a cool temperature and from foods with strong odors (for example onions or bananas). Don't refrigerate or freeze it. It should keep for eight months or longer. If stored too much time in warm or humid conditions, the top may create a light white powder appearance ("bloom") that slightly affects flavor and texture. Donrrrt worry,[link widoczny dla zalogowanych], it may be used (especially in baking).
To melt chocolate, cut into 1/2-inch chunks and put it inside a saucepan over very low heat and stir constantly. Or place it inside a double boiler over a low simmer, but be careful not to allow any water or steam in the future into contact with the chocolate as it will stiffen or "seize." When the chocolate "seizes,[link widoczny dla zalogowanych]," take it out of the heat and operate in a little water (one tablespoon at a time). for dipping). Adding just a little butter or oil to eight ounces of chocolate before melting assists in keeping it shiny and smooth after it cools.
To melt chocolate inside a microwave,[link widoczny dla zalogowanych], cut it into 1/2-inch chunks and set it inside a microwave-safe bowl as well as heat on medium (50 percent) for about 1 minute, stir and continue cooking for 30 or 40 seconds, then stir again, to prevent scorching. Once the chocolate looks shiny and soft,[link widoczny dla zalogowanych], remove and still stir and it will become liquid.
Scientists and psychologists are finally documenting what any chocolate lover has known all along: Chocolate makes you feel good. It plays upon serotonin levels to elevate mood and spark action. Although chocolate was condemned by religious leaders, doctors touted its medicinal and vitamins and minerals and poets praised its allure. Chocolate has always stirred emotions and debate.
A lot of its history is dark and sordid with tales of human rights abuses on plantations throughout Africa, Indonesia and Latin America. The cacao bean is tough to cultivate. Trees don't go dormant; they might require tending throughout the year with regular harvesting by hand. If you notice labels that indicate Exchange or Trade or Grown,[link widoczny dla zalogowanych], this implies efforts by fair trade organizations to find to remedy unfair labor practices and minimize environmental degradation by growers and manufacturers.
The manufacturing process is lengthy,[link widoczny dla zalogowanych], complex, and uneven; the reality is, not all chocolate is alike. Much depends upon where and how it's grown and what's in it. The Criollo,[link widoczny dla zalogowanych], the first cocoa tree of Mexican origin, is most prized because of its elegant, delicate beans, but is rare and expensive.
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