History Of Chocolate
Do you want to learn something new? Do you know how chocolate started? Well this video will give us the chance to take a look on the history of chocolate started in Venezuela.
You will surely enjoy understanding on how Cacao Trees is a main component of having that delicious chocolate we all love. By having this video, you will be guided on the information you need that will be important in knowing chocolate more.
So enjoy and watch this video on History of chocolate and how it all started.
Categories: chocolate videos Tags: CHOCOLATE, History
Q&A: How to make Betty Crocker Brownies more chocolaty?
Question by Shiny: How to make Betty Crocker Brownies more chocolaty?
I’ve been wanting to make these brownies more chocolaty (I know they have the supreme chocolate ones) but this is all I have. What and how much should I add to the ingredients to make the brownies more chocolaty?
Best answer:
Answer by Miniver
i wouldn’t mess with the recipe. you could try cutting them up and coating them with tempered chocolate. (use chocolate chips, divide them in half…….melt half of the chocolate in a saucepan…….remove from heat and add the other half…….stir until melted.) coat the brownie bites in it.
Add your own answer in the comments!
Categories: chocolate questions Tags: Betty, Brownies, Chocolatier, Crocker, more
The True History of Chocolate (Second Edition)
The True History of Chocolate (Second Edition)
“A beautifully written…and illustrated history of the Food of the Gods, from Olmecs to present-day developments.”—Chocolatier.
This delightful and best-selling tale of one of the world’s favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate.
The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses, and now, in our own time, it has become once again a luxury item.
The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate. 100 illustrations, 15 in color. The Coes, both anthropologists with a culinary bent, delve deeply into the history of their mouth-watering subject. The material on ancient cultures is particularly fascinating–did you know that the Maya used unsweetened liquid chocolate as currency? And in a chapter called “Chocolate for the Masses,” they detail the modernization of chocolate manufacture, which has allowed more than 25 million Hershey’s Kisses to roll off the conveyor belt each day.
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Chocolate: History, Culture, and Heritage
International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.
Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.
In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports.
Here is a sampling of some of the fascinating topics explored inside the book:
- Ancient gods and Christian celebrations: chocolate and religion
- Chocolate and the Boston smallpox epidemic of 1764
- Chocolate pots: reflections of cultures, values, and times
- Pirates, prizes, and profits: cocoa and early American east coast trade
- Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America
- Chocolate in France: evolution of a luxury product
- Development of concept maps and the chocolate research portal
Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world’s favorite foods.
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Chocolate: Make it Work For You Not Against You
Chocolate: make it work for you not against you
A delicious way to bring someone closer to your heart is to give them a pleasure of chocolate! Researchers come up with a new updates on uses and major effects of chocolate in our system. This article put together the latest studies on advantages of chocolate in our body.
-Alkaloids, Xanthine, theobromine and phenethylamine are the main chemicals naturally found in chocolate, which have a physiological effect on the body. It has been noted to be associated to serotonin levels in the brain.
-Chocolate hair treatment—the fatty acids in chocolate can be used for improvement along with indulgence. The rich concoction smoothes and conditions your locks, making hair supple
-It is the theobromine content which renders to its being toxic to some animals particularly dogs and cats.
-Chocolate as unusual beauty treatment-Chocolate fondue all over your body, it is made of chocolate and shea butter—its essential oils rehydrate, soften, soothe, and nourish your skin.
-Chocolate as an Aphrodisiac–although it is still a debatable issue-when we consume chocolate, we increase level of serotonin and phenethylamine which leads to the feeling of excitement makes us feel good all over—much like being in love!
– According to an analysis of available research that was released February 11 and will be presented at the American Academy of Neurology in their 62nd Annual Meeting in Toronto, eating chocolate may lower risk of having a stroke. Chocolate is rich in flavonoids which is good antioxidant, it has a protective effect against stroke, but more work is needed.
-Dark chocolate is far more filling than milk chocolate, decreasing our cravings for sweet, salty and fatty foods. It may be a good idea to eat dark chocolate to keep your weight down over the seasons of festive. It is a known fact that it is healthier to eat dark chocolate, but now scientists at the Department of Human Nutrition at LIFE, University of Copenhagen, have discovered that dark chocolate also gives more of a feeling of satiety than milk chocolate.
-The most wanted and frequently craved food is Chocolate. A popular explanation for this is that chocolate contains mood-enhancing ingredients (psychoactive) that give it distinct appeal. It is the milk chocolate and chocolate covered confectionery that mostly people craved for. It is suggested that liking for chocolate and its effects on mood are due to its constituents, sugar and fat, and their related orosensory and nutritional effects.
-According to Sunil Kochhar and his colleagues, eating about an ounce and a half of dark chocolate a day for two weeks reduced levels of stress hormones in the bodies of people feeling intensely stressed. He noted that the growing scientific basis that antioxidants and other beneficial substances in dark chocolate may reduce risk factors for heart disease and other physical conditions.
-A prescription saying a dose of dark chocolate to help patients suffering from liver cirrhosis and from life threatening high blood pressure in their abdomen, a new research presented April 15 at the International Liver Congress 2010. Eating dark chocolate may prevent this potential threat to cirrhotic patients.
Reference:
Sunil Kochhar. Science daily Journal
Written by heidiefernandez
I’m a freelance writer from the Philippines
Categories: chocolate articles Tags: Against, CHOCOLATE, Work
Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate
Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate
There’s a difference between a chocoholic and a chocophile, and Clay Gordon is decidedly in the latter category. It’s not enough for him to simply love this rich indulgence; he is equally addicted to the finer points of choosing it, just as a wine aficionado enjoys researching different varietals and developing a taste for particularly fine ones.
In Discover Chocolate, Gordon opens a world that extends far beyond cookbooks and coffee-table books that feature assorted gooey shots. Yes, his primer is packed with more than a hundred gorgeous photographs of chocolate and truffles, but this is a guide that also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world.
A little knowledge can be a dangerous thing, and Clay Gordon is there to help you relish every drop of it, discerning why you like certain types but not others and generating a personal list of favorites. This is the book every true chocolate enthusiast has been craving.
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A Taste of Egypt: A Recipe For Egyptian Chocolate Cake
Introduction
Egypt is one of the world’s oldest continuous civilizations it still draws visitors everyday. Egypt covers just over 1 million square kilometers, about the same size as France and Germany combined. The capital is Cairo. There are around 78 million people who live in Egypt. The official language us Arabic, English and French are widely understood by educated classes. The religion is Muslim by 94%, Christian and other religions around 6%. The climate is hot and sunny for most of the year in Egypt. Winters (November to February) are generally mild.
Country Information
Geographic Facts about Egypt:
1. They have the pyramid if Giza, which is one of the seven wonders of the world.
2. They have Luxor, which is the world’s largest open-air museum
3. The Nile, the world’s largest river, flows through Egypt.
3 “Serious” Facts about Egypt:
1. Egypt is one of the U.S.’s largest markets for wheat sales.
2.Egypt’s natural resources include petroleum, natural gas, phosphates, and iron ore.
3. Egypt is a key partner in the search for peace in the Middle East and resolution of the Israeli-Palestinian conflict.
3 “Fun” Facts about Egypt:
1. Egyptians were the first to invent writing
2. The 365 calendar year and 24hrs in a day are Egyptian inventions
3. Cement was invented in Egypt
A “Potpourri” Item
Here is an unusual fact (or two or three) about Egypt:
1. Children wore no clothes until they were teens. They invented eye liner and toilet seats. Along with that they were the first to use anesthesia and set broken bones. Egyptians ground up mummies bodies and drank it in a potion thinking they were medicinal in some way.
Food Information
Recipe
1 3/4 cup Flour, Unbleached, Sifted
2 tsp Baking Powder
1 tsp Cinnamon, Ground
1/8 tsp Cloves, Ground
4 oz Semisweet Chocolate
1/2 cup Brewed Strong Coffee
1/2 cup Butter Or Regular Margarine
1 cup Sugar
2 x Eggs, Large
1 tsp Vanilla Extract
1/2 cup Milk
CINNAMON WHIPPED CREAM
2 cup Heavy Whipping Cream
1/4 cup Sugar
2 tsp Vanilla Extract
1/2 tsp Cinnamon, Ground
Directions
Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture.
Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream.
Refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat, or you will have butter instead of whipped cream.
My Kitchen Story
It wasn’t that hard. I’m used to baking, that’s what I love to do and that’s why I chose a chocolate cake. I was a little worried about the whipped cream but it came out perfect and delicious.
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To contact the author of “A Taste of Egypt: A Recipe for Egyptian Chocolate Cake,” please email w0356628@selu.edu.
Biography
David C. Wyld (dwyld.kwu@gmail.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/. He also serves as the Director of the Reverse Auction Research Center (http://reverseauctionresearch.blogspot.com/), a hub of research and news in the expanding world of competitive bidding. Dr. Wyld also maintains compilations of works he has helped his students to turn into editorially-reviewed publications at the following sites:
Management Concepts (http://toptenmanagement.blogspot.com/)
Book Reviews (http://wyld-about-books.blogspot.com/) and
Travel and International Foods (http://wyld-about-food.blogspot.com/).
Written by David Wyld
Professor of Management, Southeastern Louisiana University
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Categories: chocolate articles, chocolate recipes Tags: Cake, CHOCOLATE, Egypt, Egyptian, Recipe, Taste
Chocolates and Confections at Home with The Culinary Institute of America
Chocolates and Confections at Home with The Culinary Institute of America
Product Description
Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.
In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.
- Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
- Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
- Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator
Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.
Recipe Excerpts from Chocolates and Confections at Home
 Marshmallows |
 Caramel Apples |
 Sesame-Ginger Truffles |
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Making Artisan Chocolates
- ISBN13: 9781592533107
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Forget milk chocolate molded into childish candy bars. Today’s chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew’s unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
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Categories: chocolate products Tags: America, Chocolates, Confections, Culinary, Home, Institute
